Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | STEW |
2 tablespoons | Ground goat; or beef |
1 medium | Onion; chopped |
1 \N | Green bell pepper; chopped |
1 tablespoon | New Mexico red pepper; ground |
1 cup | Corn kernels |
1 small | Zucchini |
1 small | Yellow squash |
4 cups | Water |
2 tablespoons | Whole wheat flour |
\N \N | Salt; to taste |
\N \N | BLUE DUMPLINGS |
2 cups | Blue cornmeal |
2 teaspoons | Baking powder |
2 tablespoons | Bacon drippings |
½ teaspoon | Salt |
⅔ cup | Milk |
The Stew: Heat drippings over medium-high heat in a large stew-pot or Dutch oven. Add the meat and saute until lightly browned. Stir in onion, pepper and ground chili. Saute until onion is translucent, 3-4 minutes. Stir in corn, zucchini and squash and add enough water to cover. Bring to a boil and reduce heat to medium-low and simmer 30-40 minutes, until meat and vegetables are tender. In a small bowl, combine flour and 2 tablespoons broth from the stew. Whisk back into the stew and simmer until thickened.
Add Blue Dumplings to the stew during the last 15 minutes of cooking time.
The Dumplings: In a mixing bowl combine cornmeal, baking powder, drippings and salt. Stir in enough milk to make a stiff batter. Drop by tablespoons into the stew during the last 15 minutes of cooking. Posted by bobbi744@...
Posted to MC-Recipe Digest V1 #235 Date: Tue, 1 Oct 1996 03:16:00 +0000 From: Marina <thecollector@...>