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Vegetable Stew with Cornmeal Dumplings

Makes: 6 servings
Prep 25 mins Cook 8 hrs to 10 hrs  (low) or 4-5 hours (high) plus 50 minutes
Vegetable Stew with Cornmeal Dumplings
Ingredients
  • 3  cups  peeled butternut or acorn squash cut into 1/2-inch cubes
  • 2  cups  sliced fresh mushrooms
  • 2 14 1/2 ounce can  diced tomatoes, undrained
  • 1 15  ounce can  Great Northern beans, rinsed and drained
  • 1  cup  water
  • 4  cloves garlic, minced
  • 1  teaspoon  dried Italian seasoning, crushed
  • 1/4  teaspoon  ground black pepper
  • 1/2  cup  all-purpose flour
  • 1/3  cup  cornmeal
  • 2  tablespoons  grated Parmesan cheese
  • 1  tablespoon  snipped fresh parsley
  • 1  teaspoon  baking powder
  • 1/4  teaspoon  salt
  • 1  egg
  • 2  tablespoons  milk
  • 2  tablespoons  cooking oil
  • 1 9  ounce package  frozen Italian green beans or frozen cut green beans
  •  Paprika
Directions

1. In a 3-1/2- or 4-quart slow cooker, combine squash, mushrooms, undrained tomatoes, Great Northern beans, the water, garlic, Italian seasoning, and pepper.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

For dumplings::

3. In a medium bowl, stir together flour, cornmeal, Parmesan cheese, parsley, baking powder, and salt. In a small bowl, whisk together egg, milk, and oil. Add to the flour mixture; stir with a fork just until combined.

4. If using low-heat setting, turn to high-heat setting. Stir frozen green beans into stew. Drop the dumpling dough into six mounds on top of the stew. Sprinkle with paprika. Cover and cook for 50 minutes more. (Do not lift lid while dumplings are cooking.) Makes 6 servings.

Nutrition Facts (Vegetable Stew with Cornmeal Dumplings)
  • Servings Per Recipe 6,
  • cal. (kcal) 288,
  • Fat, total (g) 7,
  • chol. (mg) 37,
  • sat. fat (g) 2,
  • carb. (g) 45,
  • fiber (g) 7,
  • pro. (g) 12,
  • sodium (mg) 442,
  • Percent Daily Values are based on a 2,000 calorie diet

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