Campstove Stew and Dumplings: Sandi's Recipe of the Week - January 3

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Sandi's "Recipe Of The Week"
January 3 - 9, 2004

"Campstove Stew and Dumplings"

Campstove Stew and Dumplings

Recipe Source:
Foods That Go Places
from The Betty Crocker Recipe Card Library

Serving Size: 4 to 6 servings

Amount	Ingredient
1 pound	ground beef
2	medium onions, thinly sliced
1 1/2 cups	coarsely chopped cabbage
1/2 cup	diced celery
16 ounce can	stewed tomatoes
15 1/2 ounce can	kidney beans
1 cup	water
1 teaspoon	salt
1/4 teaspoon	pepper
1 to 2 teaspoons	chili powder
Dumplings:
1 1/2 cups	flour
2 teaspoons	baking powder
3/4 teaspoon	salt
3 tablespoons	shortening
3/4 cup	milk

Preparation Instructions:
In Dutch oven, cook and stir meat until light brown; drain. Add onion, cabbage and celery; cook and stir until vegetables are light brown. Stir in tomatoes, kidney beans (with liquid), water and seasonings. Heat to boiling. Reduce heat; simmer while preparing dough for Dumplings.
Drop dough by spoonfuls onto simmering stew. Cook uncovered 10 minutes; cover and cook 10 minutes longer. 4 to 6 servings.
Dumplings: Measure flour, baking powder and salt into a bowl. Cut in shortening until mixture looks like meal. Stir in milk.
A taste of home for your first night on the road. Chop and combine fresh vegetables ahead of time, measure and package seasonings for the stew and dry ingredients for the dumplings. Store them all in the Dutch oven, ready to use.

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