| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Main dish, Beef |
8 |
Servings |
INGREDIENTS
|
|
LELAND CGVH43B |
| 2 |
lb |
Boneless beef chuck — lean |
| 1/4 |
c |
Flour |
| 2 |
ts |
Salt |
| 1 |
ts |
Chili powder |
| 1 |
cn |
Whole-kernel corn — (12 to |
| 16 |
|
Oz) |
| 16 |
oz |
Red kidney beans — Canned |
| 1 |
|
Beef bouillon cube |
| 1/2 |
ts |
Cumin |
| 1/4 |
ts |
Pepper |
| 2 |
tb |
Oil |
| 1 |
lg |
Onion — chopped |
|
|
CHILI DUMPLINGS—– |
| 1 |
tb |
Butter |
| 1 |
ts |
Chili powder |
| 3/4 |
c |
Milk |
| 2 |
c |
Biscuit mix |
INSTRUCTIONS
Trim all fat from beef and cut into 1" cubes. Shake meat with flour, salt,
chili powder, cumin and pepper in a paper bag to coat well. Add beef cubes
to oil, a few at a time, and brown. Stir in onion and saute until soft.
Drain liquids from corn and beans into a large measuring container, add
water, if needed,to make 3 cups. Stir into beef mixture with beef bouillon
cube and cover. Heat to boiling; lower heat and simmer for 2 hours or
until beef is tender. Stir in corn and beans; heat to boiling again. While
vegetables heat, make chili dumplings. Heat 1 tablespoon butter with chili
powder in a small saucepan until bubbly. In large bowl add milk and
chili-butter mix all at once and stir with a fork until evenly moist. Drop
batter by tablespoon on top of boiling stew to make 12 mounds. Cook
uncovered, 10 minutes. Cover. Cook 10 minutes longer or until dumplings are
fluffy-light. Bette...NM Source: *P Food Forum 4/25/93 MM Format Norma
Wrenn npxr56b
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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