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Crockpot veggie stew w/ cornmeal dumplings Recipe


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     Crockpot veggie stew w/ cornmeal dumplings

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   30 min
  a good amber ale

3 C peeled, cubed butternut squash
2 C sliced fresh mushrooms
2 cans diced tomatoes
1 can or 1 1/2 C (cooked) great northern beans
1 C water
6-8 cloves minced fresh garlic
dried oregano, basil, rosemary, coriander, sage, thyme to taste
black pepper and salt to taste
1/2 C flour - rice, oat or unbleached wheat
1/3 C cornmeal
2 Tbs fresh grated parmesean cheese
1 Tbs snipped fresh parsley
1 tsp baking powder
1/4 tsp salt
1 beaten egg
2 Tbs soymilk or other milk
2 Tbs olive oil
1 bunch fresh green beans or 1 pkg frozen

Combine squash, mushrooms, canned toms, beans, water, garlic, herbs and pepper in crockpot. Set heat to high for 4 hours cook time, or low for 9 hours cook time.
Dumplings - In med bowl, stir together flour, cornmeal, cheese, parsley, baking powder, and salt. Combine egg, milk and oil and add to flour mixture and combine with fork. Or put it all in a food processor with the dough blade and pulse until blended.
If using low heat, turn to high and add green beans. Drop in the dumpling mixture by Tbs onto stew to make 6 large dumplings. Sprinkle with paprika if you like. Cover and cook for one hour on high without removing the lid. After this you can leave it on high or turn back down to low.

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