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mistoferin -> RE: CrockPottery (or 'What's NEXT for dinner?) (1/14/2009 5:02:08 AM)
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Dublin Dumplin' Stew
I lb. Pork, boneless, trimmed and cut into 1 inch cubes.
2 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped celery
3 cloves garlic, minced
5 medium carrots cut into pennies
3 cups water
1 tablespoon beef buillion granules.
1/4 cup flour mixed with 1/2 cup hot water until smooth
1 teaspoon salt
10 oz bag frozen mixed peas and corn
In skillet on high heat, brown the pork in the butter.
Add onion, celery, garlic cook until veggies are tender. Transfer to crock pot. Add the 3 cups water, carrots, buillion, frozen veggies and salt. Cook on low 6 to 7 hours. Add water and flour mixture, stirring while adding to keep smooth. Simmer another 20 mins before adding dumplings.
Dumplings
Combine these first six:
1 1/2 cups all purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon caraway seeds
1/2 teaspoon salt
1/4 teaspoon ground mustard
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Beat:
1 egg
2/3 cup milk
2 tablespoons olive oil
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Add to the first 6 ingredients until just moistened, then drop by tablespoonfuls into bubbling stew, and cover, simmer for 25 to 30 minutes until dumplings are cooked through. (You may want to turn crock pot up to high to cook the dumplings)
Note* You can also use one tube of Pillsbury Grands Biscuits and kneed in the caraway seeds, salt and dry mustard.
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