Title: Hopi Corn Stew with Blue Dumplings
Categories: Amerind Stew Beef American Lamb
Yield: 1 Servings
| INGREDIENTS |
| | | STEW |
| 2 | tb | Bacon drippings |
| 1 | md | Onion, chopped |
| 1 | tb | Ground New Mexico red pepper 4 cup corn kernels |
| 1 | sm | Zucchini |
| 4 | c | Water |
| | | Salt to taste |
| | | BLUE DUMPLINGS |
| 2 | c | Blue cornmeal |
| 2 | tb | Bacon drippings |
| 2/3 | c | Milk |
| DIRECTIONS |
| 1 1/2 | lb | Ground goat or beef |
| 1 | | Green bell pepper, chopped |
| 1 | sm | Yellow squash |
| 2 | tb | Whole wheat flour |
| 2 | ts | Baking powder |
| 1/2 | ts | Salt |
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.