Hopi Corn Stew with Blue Dumplings

         Yield: 1 Servings
Categories: Vegetables, Beef, Stews, Corn

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