Chicken Stew With Cornmeal Dumplings

Nothing better on a cold January Saturday then a hot bowl of stew for dinner.

Ingredients:

• 1 14 oz can chicken broth (or 1 3/4 cup homemade broth)
• 1 10 oz package frozen mixed vegetables
• 1 cup frozen small whole onions
• 1/2 cup water
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon black pepper
• 1 cup milk
• 1/3 cup all-purpose flour
• 2 cups cubed cooked chicken
• 1 recipe cornmeal dumplings (see below)

Directions:

• In a large saucepan combine broth, frozen vegetables, onions, water, dried oregano, salt, garlic powder, and pepper
• Bring to boiling, meanwhile combine milk and flour
• Stir into saucepan
• Stir in chicken
• Cook and stir until thickened and bubbly
• Drop cornmeal dumpling mixture from a teaspoon into 4 to 8 mounds on top of bubbling stew
• Simmer, covered (do not lift cover) over low heat for 10 to 12 minutes.

Can also be done with turkey, if you are like me and have broth and meat in the freezer after Christmas.

Cornmeal Dumplings
Ingredients:

• 1/2 cup all-purpose flour
• 1/2 cup shredded cheddar cheese
• 1/3 cup yellow cornmeal
• 1 teaspoon baking powder
• dash black pepper
• 1 egg
• 2 tablespoon milk
• 2 tablespoon cooking oil

Directions:

• In a medium bowl stir together flour, cheese, cornmeal, baking powder, and black pepper
• In a small bowl combine slightly beaten egg, milk and oil
• Add to flour mixture, stirring with a fork just until combined