Squash blossoms w/blue corn dumplings in green chile sauc
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 18 | Blue Corn Dumplings | |
| 18 | Male squash blossoms | |
| 2 | cups | Green chile sauce |
Directions
Prepare the Blue Corn Dumplings and allow to cool. Gently rinse the sqyash blossoms in cold water, remove the stamens, and stuff each blossom with 1 cooked dumpling. Blace the blossoms in a steamer over just enough water to reach the bottom of the steamer, about 1 inch.
Bring to a boil over high heat, cover, and steam the stuffed blossoms 3 minutes.
Meanwhile, heat the Green Chile Sauce. Spoon about ⅓ cup of the Green Chile Sauce onto each plate and place 3 stuffed squash blossoms on top. Serve immediately. ******** The Green Chile Sauce in this recipe adds just enough zest to enliven the mellow sweetness of the dumplings, creating an unusual appetizer.
*** NOTE *** Male squash blossoms are those that do not bear fruit.
From "Native American Cooking," by Lois Ellen Frank Submitted By HILDE MOTT On 10-31-94