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Hopi Corn Stew With Blue Dumplings

beef, lamb, native, stews, tex-mex

----INGREDIENTS----
1 stew
2 tablespoon bacon drippings
1 medium onion, chopped
1 tablespoon ground new mexico red pepper 4 cu; p corn kernels
1 small zucchini
4 cup water
1 salt to taste
1 blue dumplings
2 cup blue cornmeal
2 tablespoon bacon drippings
2/3 cup milk
----DIRECTIONS----
1 1/2 lb ground goat or beef
1 green bell pepper, chopped
1 small yellow squash
2 tablespoon whole wheat flour
2 teaspoon baking powder
1/2 teaspoon 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.

Yield: 1 servings

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