Brunswick Stew With Corn Dumplings

---------- Recipe via Meal-Master (tm) v8.04

Title: Brunswick Stew With Corn Dumplings
Categories: Stews
Yield: 8 servings


18 white peppercorns --
: bruised
6 whole cloves
2 cloves garlic
2 bay leaves
3 sprigs parsley
1/4 ts dried thyme -- or 4 sprigs
: fresh
2 qt chicken stock
6 lb stewing chicken -- or large
: roaster, qu
1 lg onion -- chopped
1/2 lb bacon -- good
: thick;chopped
3 md onions -- chopped
3 md new potatoes -- peeled and
: cubed
12 oz tomatoes -- peeled,
: undrained
1 c dried baby lima beans --
: soaked overnight
2 TB tomato paste
1 dried red pepper --
: optional
1/2 ts salt
1/8 ts fresh ground black pepper
1 c okra -- fresh, halved
2 c corn kernels -- fresh
: CORN DUMPLINGS-----
1 c flour
1 TB yellow cornmeal
2 ts baking powder
1/2 ts salt
1 pn sugar -- generous
1 TB butter -- chilled
1/3 c fresh corn kernels -- or
: frozen, thawed
2/3 c milk -- cold

Soak lima beans overnight in cold water then drain.
Combine first 6 ingredients in small piece of
cheesecloth and secure with a string. Add to an
8-quart pot with the stock and bring to a simmer over
medium-high heat. Add hen, giblets, and 1 chopped
onion. Simmer, covered, until the chicken is tender,
about 1 1/2 to 2 hours. Chill overnight if desired.
Skim fat from surface of stock. Remove chicken;
discard skin and bones and cut meat into bite-size
pieces. Set aside. Cook bacon until crisp in medium
skillet over medium heat. Remove with slotted spoon
to paper towel and drain well. Add to stock. Pour off
all but 2 tblsp fat and place skillet over high heat.
Add remaining onion and saute quickly until browned.
Add to stock along with potatoes, tomatoes, lima
beans, tomato paste, red pepper, salt, and pepper, and
stir to combine. Cover partially and simmer until
beans are tender, about 40-60 minutes. (Stew can be
prepared several days ahead to this point and
refrigerated.) Stir in reserved chicken, okra, and
corn. Bring stew to simmer, then drop dumpling batter
in by tablespoonfuls. Cover pot securely and simmer
until dumplings are puffed and a toothpick inserted in
center comes out clean, about 15 minutes. Turn into
soup tureen to serve or spoon dumplings into heated
bowls and ladle soup over. Corn Dumplings:
~-------------- Combine flour, cornmeal, baking
powder, salt, and sugar in medium bowl and mix well.
Cut in butter using a pastry blender or two knives
until mixture resembles coarse meal. Stir in corn
using fork, then add milk and stir just until
moistened; _do not overmix_. Add to stew and cook as
directed.

Recipe By : connally@vms.cis.pitt.edu (Kate
Connally)

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