Vegetable Stew with Cornmeal Dumplings

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* Exported from MasterCook *

 

Vegetable Stew with Cornmeal Dumplings

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups butternut or acorn squash -- peeled & chopped

2 cups sliced fresh mushrooms

2 14.5 oz cans Italian-style stewed tomatoes -- undrained

1 15 oz can Great Northern beans -- rinsed & drained

1 9 oz pkg Italian green beans, frozen

4 cloves garlic -- minced

1 cup water or vegetable broth

2 teaspoons Italian seasoning

1/4 teaspoon freshly ground black pepper

DUMPLINGS:

1/2 cup flour

1/3 cup cornmeal

2 tablespoons grated Parmesan cheese

1 tablespoon fresh parsley -- snipped

1 teaspoon baking powder

1 egg -- beaten

2 tablespoons milk

2 tablespoons vegetable or olive oil

paprika

 

In a 3 1/2, 4, or 5-quart crockpot, combine squash, mushrooms, tomatoes,

great northern beans, green beans, and garlic. Add water or broth, Italian

seasoning, and pepper and combine. Cover and cook on low heat for 8 to 10

hours or on high heat for 4 to 5 hours.

 

Meanwhile, for the dumplings, in a mixing bowl, stir together flour,

cornmeal, Parmesan cheese, parsley, and baking powder. Combine egg, milk,

and oil. Add to the flour mixture; stir with a fork just until combined.

 

If using low heat, turn to high heat. Stir the stew to break up squash

slightly and to thicken broth. Drop the dumpling mixture by tablespoonfuls

onto stew. Sprinkle with paprika.

 

Cover and cook for 50 minutes on high (do not lift cover).

 

 

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Per Serving (excluding unknown items): 463 Calories; 7g Fat (13.9% calories

from fat); 22g Protein; 81g Carbohydrate; 19g Dietary Fiber; 33mg

Cholesterol; 177mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 2

1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 2406 0 213 0 3569 0 1582 0 0 0 0 0 0 0 0 0 0 1563 0

 

 

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