Recipe - Hopi Corn Stew With Blue Dumplings

STEW
2 tablespoon Ground goat; or beef
1 md 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 cup Water
2 tablespoon Whole wheat flour
Salt; to taste
BLUE DUMPLINGS
2 cup Blue cornmeal
2 teaspoon Baking powder
2 tablespoon Bacon drippings
One half teaspoon Salt
2/3 cup Milk

The Stew: Heat drippings over mediumhigh heat in a large stewpot or Dutch
oven. Add the meat and saute until lightly browned. Stir in onion, pepper
and ground chili. Saute until onion is translucent, 34 minutes. Stir in
corn, zucchini and squash and add enough water to cover. Bring to a boil
and reduce heat to mediumlow and simmer 3040 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@sojourn.com
Posted to MCRecipe Digest V1 #235

Date: Tue, 1 Oct 1996 03:16:00 +0000

From: Marina thecollector@worldnet.att.net