| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
Casseroles, Vegetable s |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Onion; chopped |
| 2 |
tb |
Water |
| 2 |
c |
Cooked Navy Beans |
| 1/2 |
c |
Orzo; uncooked |
| 4 |
c |
Vegetable Broth |
| 1 |
ts |
Dry Mustard |
| 1 |
|
16 Oz Pkg Frozen Sweet Peas; Potatoes And Carrots, thawed |
| 1 1/3 |
c |
Bisquick® Baking Mix |
| 2/3 |
c |
Cornmeal |
| 2 |
ts |
Dried Dill Weed |
| 2/3 |
c |
Skim Milk |
INSTRUCTIONS
DILL DUMPLINGS
Cook onion in water in large pot over medium high heat, stirring
occasionally, until onion is tender. Stir in remaining ingredients except
Dill Dumplings. Heat to boiling; reduce heat. Meanwhile, prepare Dill
Dumplings. Gently drop dough by rounded tablespoonfuls onto simmering stew
(do not drop directly into liquid). Cook uncovered over low heat 10
minutes. Cover and cook 10 minutes longer. Dill Dumplings: Mix baking mix,
cornmeal and dill weed. Stir in milk just until dry ingredients are
moistened.
Recipe by: Betty Crocker Great Main Dishes without Meat
Posted to MC-Recipe Digest V1 #1040 by "Schilling"
<cabinluvr@lse.fullfeed.com> on Jan 23, 1998
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