| 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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