Hopi corn stew with blue dumplings

1 Servings

Ingredients

Quantity Ingredient
STEW
2 tablespoons Ground goat; or beef
1 medium Onion; chopped
1 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
Salt; to taste
BLUE DUMPLINGS
2 cups Blue cornmeal
2 teaspoons Baking powder
2 tablespoons Bacon drippings
½ teaspoon Salt
⅔ cup Milk

Directions

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@...>

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