Yield: 6 servings
Measure | Ingredient |
---|---|
1 pounds | Pork Shoulder -- cut in 1\" cubes |
⅓ cup | Pillsbury's Best All-Purpose |
\N \N | Flour* |
2 cups | Carrots -- cut in 1\" pieces |
½ cup | Chopped Onion |
½ cup | Chopped Celery |
1 cup | Pillsbury's Best All-Purpose |
\N \N | Flour** |
2 teaspoons | Sugar |
1½ teaspoon | Baking Powder |
½ teaspoon | Salt |
1 \N | Clove Garlic -- minced |
2 cups | Water |
1½ teaspoon | Salt |
1 teaspoon | Bottled Brown Bouquet Sauce |
3 \N | Beef Bouillon Cubes |
1 pack | Mixed Vegetables, Frozen (10 |
\N \N | Oz) -- thawed |
¼ teaspoon | Dry Mustard |
1 teaspoon | Caraway Seed |
⅓ cup | Milk |
1 \N | Egg |
2 tablespoons | Cooking Oil |
DUMPLINGS
* or use Pillsbury's Best Self-Rising Flour ** For use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt.
Combine pork shoulder and flour in 3-qt casserole. Bake uncovered at 400 F for 20 mins. Add carrots, onion, celery, garlic, water, salt, bouquet sauce and bouillon. Cover and bake at 400 F for 40 mins.
Remove from oven. Stir in mixed vegetables. Drop dumplings by tablespoonfuls onto hot stew; cover and bake at 400 F for 25 mins.
Dumplings: Combine flour, sugar, baking powder, salt, mustard and caraway seeds in mixing bowl. Combine milk, egg and oil. Add to dry ingredients all at once, stirring only until moistened.
Makes 6 to 8 servings.
Recipe By : Pillsbury's Bake Off Main Dish Cook Book - 1968 ed.
From: Dan Klepach Date: 10-01-95 (22:01) (159) Fido: Cooking