Wednesday, October 21, 1998 |
Dining GuideSoothing Stew Recipes
What is the first food that comes to mind when you hear the words "cozy," "soothing" and
"comforting?" Streamlined for today's cook, this old-fashioned
favorite still serves as a great prescription for warming up a cooler
weather chill and calming down a busy day.
"We southerners know that dumplings cooked with
chicken or any other kind of stew have mood restoring properties
that make you feel at home, safe and happy," says Martha White
baking expert Linda Carman. "Besides just plain tasting good,
historically, they were an inexpensive way for folks in the
rural South to extend a stew and make it more substantial."
In fact, dumplings are really just a form of biscuits that are
cooked in a pot instead of the oven. Like biscuits, there are two styles
of dumplings rolled and drop. For rolled dumplings, the dough
is rolled out to about 1/8-inch and cut into strips or squares that
are gently lowered into a simmering stew. Even easier to prepare,
drop dumplings are made with a softer biscuit dough that's
simply dropped by spoonfuls into the pot.
Chicken and dumplings don't have to be a distant memory
of dinner at grandma's or a daunting all-day project in the
kitchen. Chicken Stew with Classic Dumplings, a reinvented version of
the old favorite, boasts all the requisite ingredients, but is
quick enough to make after work. The stew takes advantage of
canned chicken broth and cooked chicken paired with the traditional trio
of carrots, onion and celery. The dumplings, made in minutes
with self-rising flour and chicken broth, are simply dropped into the
bubbling broth and are ready in 10 to 15 minutes.
Of course, chicken is not the dumpling's only companion.
Tomato Vegetable Stew with Cheddar Cheese Dumplings is a
jazzed up way to enjoy dumplings without compromising their
soothing effects. Tomatoes, chicken broth, green beans and sauteed celery
and onions unite to form a flavorful broth that thickens nicely as
the ceesy drop dumplings simmer.
Chicken Stew with Classic Dumplings Stew
2 Tbsp. vegetable oil
1 large onion, chopped
3 carrots, peeled and thinly sliced
4 ribs celery, coarsely chopped
6 cups chicken broth
1/2 tsp. pepper
3 cups cooked chicken, coarsely chopped
Dumplings
1-1/2 cups Martha White Self-Rising Flour
1/4 cup shortening
2 Tbsp. chopped fresh parsley
1/2 cup chicken broth
In six-quart Dutch over or large saucepan with lid, heat oil
over medium high heat; add onion, carrots and celery. Cook and stir
until carrots are tender. Stir in cooked chicken. In medium bowl,
using pastry blender or two knives, cut shortening into very small
pieces to evenly distribute into dry ingredients until mixture
resembles coarse crumbs. Stir in parsley. Add 1/2 cup broth; stir until dry
ingredients are moistened. Drop by tablespoonfuls over
simmering broth. Cover and cook over medium low heat 10 to 15 minutes
or until dumplings are firm. Six to eight servings.
Tomato Vegetable Stew with Cheddar Cheese Dumplings Stew
2 Tbsp. vegetable oil
2 large onions, coarsely chopped
2 ribs celery, coarsely chopped
1 (28 oz.) can diced tomatoes, undrained
1 (14.5 oz.) can chicken broth
2 cups frozen Italian green beans
1 tsp. dried basil leaves
1/4 tsp. pepper
Dumplings
1-1/2 cup Martha White Self-Rising Flour
1/2 tsp. dry mustard
1/4 cup shortening
1/2 cup shredded sharp Cheddar cheese
2/3 cup milk
In six-quart Dutch over or large saucepan with lid, heat
oil over medium high heat; add onion and celery. Cook and
stir until celery is tender. Add remaining stew ingredients;
bring to a boil. Reduce heat; simmer 15 to 20 minutes or until
beans are tender. In medium bowl, combine flour and mustard.
With pastry blender or two knives, cut shortening into very small
pieces to evenly distribute into dry ingredients until mixture
resembles coarse crumbs. Stir in cheese. Add milk; stir until dry
ingredients are moistened. Drop by tablespoonfuls over
simmering stew. Cover and cook over medium low heat 10 to 15
minutes or until dumplings are firm.
Smoky White Bean Stew with Corn Meal Dumplings Stew
2 Tbsp. vegetable oil
1 large onion, chopped
3 carrots, peeled and thinly sliced
1/2 lb. smoked sausage, cut into 1/2-inch slices
1 (14.5 oz.) can chicken broth
2 cups water
2 cups cabbage, coarsely shredded
1 (15.8 oz.) can great northern beans, undrained
1/8 to 1/4 tsp. pepper
1 bay leaf
Dumplings
1 cup Martha White Self-Rising Flour
1/2 cup Martha White Self-Rising Corn Meal Mix
1/4 cup shortening
2 Tbsp. chopped fresh parsley
1/2 tsp. coarsely ground pepper
2/3 cup milk
In six-quart Dutch over or large saucepan with lid, heat
oil over medium high heat; add onion and carrots. Cook and
stir until carrots are tender. Stir in sausage; cook until
lightly browned. Add remaining stew ingredients; bring to a boil.
Reduce heat; simmer 15 to 20 minutes or until cabbage is
tender. Remove and discard bay leaf. In medium bowl, combine flour
and corn meal. With pastry blender or 2 knives, cut shortening
into very small pieces to evenly distribute into dry ingredients
until mixture resembles coarse crumbs. Stir in parsley and
pepper. Add milk; stir just until dry ingredients are moistened.
Drop by tablespoonfuls over simmering stew. Cover and cook
over medium heat 10 to 15 minutes or until dumplings are firm. Six
to eight servings.
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