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Stew:
Cornmeal Dumplings:
Make Stew:
In a shallow 10"x15" casserole (at least 4 quarts), combine 1/2 cup broth, garlic, and onion. Bake uncovered until vegetables are browned and stick to pan, about 35 minutes. Add another 1/2 cup broth, scrape brown bits free, bake until liquid evaporates and begins to stick again.
Add remaining broth, stir brown bits free, then mix in chilies, tomatoes, squash, cumin, and cinnamon. Cover tightly with foil. Bake at 400° until squash is tender when pierced, abut 45 to 50 minutes. (If making ahead, let cool and refrigerate up to 1 day.) Mix zucchini and basil into hot vegetables.
Make Dumplings and Assembly:
Add egg, milk, and butter. Mix well. Let stand until batter is thick enough to hold its shape, at least 5 minutes.
Spoon dumplings in 6 to 8 equal mounds over vegetables. Cover with foil. DO NOT TOUCH DUMPLINGS. Bake about 20 minutes until dumplings are firm and dry to the touch.
Poster's Notes:
Posted by Lorri Lewis
Nutritional Info Per Serving: N/A
1-1/2 cups vegetable broth
5 cloves garlic, pressed
1 large onion, chopped
1 4-ounce can diced green chilies
2-1/2 pounds Roma-type tomatoes, cored and chopped
3 lbs. butternut or banana squash, peeled and cut in 1" cubes
1-1/2 tsp. cumin
1 tsp. cinnamon
1-1/2 pounds zucchini, cut into 1/4" thick slices
1/3 cup fresh basil, minced
1-1/2 cups yellow cornmeal
1/2 cup flour
1/5 tsp. baking powder
1-1/2 tsp. sugar
1 large egg
3/4 cup milk or soy milk
3 tbsp. melted butter or margarine
Preheat oven at 400°F.
In a bowl mix cornmeal, flour, baking powder, and sugar.
Here's a recipe I thought you would like! Great for vegetarians or a side dish to meat.