Post by ellise on Jul 22, 2005 18:28:27 GMT 10
1 medium onion, chopped (1/2 cup)
1 tablespoon vegetable oil
1/2 cup uncooked orzo or rosamarina pasta
4 cups chicken or vegetable broth
1 teaspoon ground mustard
1 bag (16 ounces) frozen sweet peas, potatoes and
carrots, thawed
1 can (15 to 16 ounces) great northern beans,
rinsed and drained
1 cup Reduced Fat Bisquick® mix
2/3 cup cornmeal
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried basil leaves
2/3 cup fat-free (skim) milk
No need for bread.
This hearty stew is loaded with vegetables and, best of all, the herb dumplings cook right on the stew.
Cook onion in oil in Dutch oven over medium heat, stirring occasionally, until crisp-tender.
Stir in pasta, broth, mustard, vegetables and beans.
Heat to boiling,stirring occasionally.
Stir together Bisquick mix, cornmeal, oregano and basil.
Stir in milk just until dry ingredients are moistened.
Drop dough by tablespoonfuls onto boiling stew; reduce heat to low.
Cook uncovered 10 minutes. Cover and cook 10 minutes longer.
High Altitude (3500-6500 ft)
Cook dumplings uncovered over low heat 12
minutes. Cover and cook 12 minutes
Makes 4 servings
1 Serving: Calories 475 (Calories from Fat 70);
Fat 8g (Saturated 2g);Cholesterol 0mg; Sodium 1450mg; Potassium 1070mg; Carbohydrate 90g (DietaryFiber 12g); Protein 23g% Daily Value: Vitamin A 100%; Vitamin C 6%; Vitamin D 4%; Calcium 18%; Iron38%; Folic Acid 44%
Diet Exchanges: 5 Starch; 3 Vegetable
TIPS from the kitchens
Did You Know?
Cornmeal gives a toothsome texture to the Herb Dumplings.
Try it! You mayfind yourself adding cornmeal to all your dumplings.
Substitution
You can substitute any frozen vegetable combination for the frozen sweet
peas, potatoes and carrots.
Success Hint
For light, fluffy dumplings, avoid overmixing and overcooking. Mix the
ingredients just until a soft dough forms, and follow recipe directions
carefully.
1 tablespoon vegetable oil
1/2 cup uncooked orzo or rosamarina pasta
4 cups chicken or vegetable broth
1 teaspoon ground mustard
1 bag (16 ounces) frozen sweet peas, potatoes and
carrots, thawed
1 can (15 to 16 ounces) great northern beans,
rinsed and drained
1 cup Reduced Fat Bisquick® mix
2/3 cup cornmeal
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried basil leaves
2/3 cup fat-free (skim) milk
No need for bread.
This hearty stew is loaded with vegetables and, best of all, the herb dumplings cook right on the stew.
Cook onion in oil in Dutch oven over medium heat, stirring occasionally, until crisp-tender.
Stir in pasta, broth, mustard, vegetables and beans.
Heat to boiling,stirring occasionally.
Stir together Bisquick mix, cornmeal, oregano and basil.
Stir in milk just until dry ingredients are moistened.
Drop dough by tablespoonfuls onto boiling stew; reduce heat to low.
Cook uncovered 10 minutes. Cover and cook 10 minutes longer.
High Altitude (3500-6500 ft)
Cook dumplings uncovered over low heat 12
minutes. Cover and cook 12 minutes
Makes 4 servings
1 Serving: Calories 475 (Calories from Fat 70);
Fat 8g (Saturated 2g);Cholesterol 0mg; Sodium 1450mg; Potassium 1070mg; Carbohydrate 90g (DietaryFiber 12g); Protein 23g% Daily Value: Vitamin A 100%; Vitamin C 6%; Vitamin D 4%; Calcium 18%; Iron38%; Folic Acid 44%
Diet Exchanges: 5 Starch; 3 Vegetable
TIPS from the kitchens
Did You Know?
Cornmeal gives a toothsome texture to the Herb Dumplings.
Try it! You mayfind yourself adding cornmeal to all your dumplings.
Substitution
You can substitute any frozen vegetable combination for the frozen sweet
peas, potatoes and carrots.
Success Hint
For light, fluffy dumplings, avoid overmixing and overcooking. Mix the
ingredients just until a soft dough forms, and follow recipe directions
carefully.