Vegetable stew with dill dumpling

4 Servings

Ingredients

Quantity Ingredient
½ cup Onion; chopped
2 tablespoons Water
2 cups Cooked Navy Beans
½ cup Orzo; uncooked
4 cups Vegetable Broth
1 teaspoon Dry Mustard
1 16 Oz Pkg Frozen Sweet Peas; Potatoes And Carrots, thawed
1⅓ cup Bisquick® Baking Mix
⅔ cup Cornmeal
2 teaspoons Dried Dill Weed
⅔ cup Skim Milk

Directions

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@...> on Jan 23, 1998

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