| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy, Vegetables |
|
Dumplings |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Boneless pork;trimmed cut into 3/4' cubes |
| 2 |
tb |
Cooking oil |
| 1 |
cn |
(28 oz) stewed tomatoes |
| 1 1/4 |
c |
Chicken broth; divided |
| 1 |
md |
Onion; quartered |
| 2 |
|
Bay leaves |
| 1 |
ts |
Worcestershire sauce |
| 1 |
ts |
Dried thyme |
| 3/4 |
ts |
Sugar |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Garlic powder |
| 1/8 |
ts |
Ground nutmeg |
| 1/2 |
c |
Flour |
| 1/3 |
c |
Yellow cornmeal |
| 1 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 1 |
|
Egg |
| 3 |
tb |
Milk |
| 2 |
tb |
Vegetable oil |
| 1 |
cn |
(8 oz) whole kernel corn; drained |
INSTRUCTIONS
DUMPLINGS
In a large skillet over medium heat, brown pork in oil, drain. Stir in
tomatoes, 1 cup broth, onion and seasonings, bring to a boil. Reduce heat,
cover and simmer for 60-70 minutes or until pork is tender. Combine flour
and remaining broth until smooth, gradually add to stew, stirring
constantly. Bring to a boil, boil and stir for 2 minutes. Remove bay
leaves. For dumplings, in a bowl, combine flour, cornmeal, baking powder,
salt and pepper. Beat egg, milk and oil, add to flour mixture and mix until
just moistened. Stir in corn. Drop by rounded tablespoons into simmering
stew. Cover and cook for 10-12 minutes or until dumplings are tender.
Recipe by: Country Pork-1996 TOH Publications
Posted to TNT Recipes Digest, Vol 01, Nr 948 by LVFG53A@prodigy.com (MRS
IRA M DENNIS) on Jan 18, 1998
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