Title: Hopi Corn Stew with Blue Dumplings
Categories: Corn, Stews, Beef, Vegetables
Yield: 1 Servings

STEW
2 tb Ground goat; or beef
1 md Onion; chopped
1 Green bell pepper; chopped
1 tb New Mexico red pepper;
-ground
1 c Corn kernels
1 sm Zucchini
1 sm Yellow squash
4 c Water
2 tb Whole wheat flour
Salt; to taste
BLUE DUMPLINGS
2 c Blue cornmeal
2 ts Baking powder
2 tb Bacon drippings
1/2 ts Salt
2/3 c 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@sojourn.com
Posted to MC-Recipe Digest V1 #235

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

From: Marina