Yosemite Chicken Stew and Cornmeal Dumplings
skinless chicken is the basis of this delicious stew with cornmeal 
dumplings made with low-fat milk. 
1 lb.  skinless, boneless chicken meat, cut into 1-inch cubes
1/2 cup  onion, coarsely chopped
1 medium  carrot, peeled and thinly sliced
1   rib celery, thinly sliced
1/4 tsp  salt
  ground black pepper, to taste
1 pinch  ground cloves
1   bay leaf
3 cup  water
1 tsp  cornstarch
1 tsp  dried basil
1 package  (10 oz.) frozen peas
  cornmeal dumplings
1 cup  yellow cornmeal
3/4 cup  sifted all purpose flour
2 tsp  baking powder
1/2 tsp  salt
1 cup  low fat (1%) milk
1 Tbsp  vegetable oil
to make the stew: place chicken, onion, carrot, celery, salt, pepper, 
cloves, bay leaf, and water in a large saucepan. heat to boiling; cover 
and reduce heat to simmer. cook about 1/2 hour or until chicken is tender. 
remove chicken and vegetables from broth. strain broth. skim fat from 
broth; measure and, if necessary, add water to make 3 cups liquid. mix 
cornstarch with 1 cup cooled broth by shaking vigorously in a jar with a 
tight fitting lid. pour into saucepan with remaining broth; cook, 
stirring constantly, until mixture comes to a boil and is thickened. add 
basil, peas, and reserved vegetables to sauce; stir to combine. add 
chicken and heat slowly to boiling while preparing cornmeal dumplings. 
to make dumplings: sift together cornmeal, flour, baking powder, and salt 
into a large mixing bowl. mix together milk and oil. add milk mixture all 
at once to dry ingredients; stir just enough to moisten flour and evenly 
distribute liquid. dough will be soft. drop by full tablespoons on top of 
braised meat or stew. cover tightly; heat to boiling. reduce heat (do not 
lift cover) to simmering and steam about 20 minutes. yield: 6 servings -- 
serving size: 1-1/4 cup stew with 2 dumplings. 
each serving provides: 
calories 307, total fat 5 g, saturated fat 1 g, cholesterol 43 mg, sodium 
471 mg. 
jenn b in swmo 
(ID: 2125) Mirror: rec.food.recipes: Tue, Jul 5, 2005

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