| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats, Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | cn | (15 1/2-oz) black beans; rinsed and drained |
| 1 | cn | (15 1/2-oz) red kidney beans, rinsed and drained |
| 1 | cn | (15 1/2-oz) garbanzo beans; rinsed and drained |
| 1 | cn | (14 1/2-oz) crushed tomatoes |
| 1 | md | Onion; chopped |
| 1 | pk | (16-oz) frozen mixed vegetables |
| 4 | Cloves garlic; minced | |
| 1 | cn | (14 1/2-oz) reduced-sodium chicken broth |
| 1/4 | ts | Salt |
| 1 | ts | Chili powder |
| 1 | ts | Black pepper |
| 1 | tb | Dried parsley |
| 1/2 | c | All-purpose flour |
| 1/3 | c | Yellow cornmeal |
| 1 | ts | Baking powder |
| 1 | tb | Sugar |
| 1 | Egg; beaten | |
| 2 | tb | Skim milk |
| 2 | ts | Oil |
INSTRUCTIONS
CORNMEAL DUMPLINGS (from Rival Crockpot cookbook) Combine ingredients in Crock-Pot. Cover; cook on Low 8 to 10 hours (High: 4 to 5 hours). At end of cooking turn Crock-Pot to High and prepare dumplings. (see below). Cornmeal Dumplings: In a medium bowl, stir together flour, cornmeal, baking powder and sugar. In a small bowl, combine egg, milk and oil. Stir into dry ingredients, mixing until just combined. Drop mixture by rounded teaspoonfuls onto soup. Cover; cook 30 minutes more without lifting lid until end of cooking. 6 to 8 servings. Posted to TNT - Prodigy's Recipe Exchange Newsletter by vergie1@juno.com (Vergie A Ewing) on Aug 29, 1997
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