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Categories:
water chicken bouillon poultry seasoning onion flakes carrots celery potatoes corn zucchini dumplings flour sugar salt baking powder non-fat powdered milk milk shortening
Viewed: 61 - Published at: 7 years agoIngredients
- Stew
- 8 cups water
- 3 tablespoons chicken bouillon (I recommend Better than Bouillon No-Chicken flavor)
- 1 teaspoon poultry seasoning
- 1/4 cup dried onion flakes
- 1 cup textured vegetable protein (I recommend the granules rather than chunks)
- 2 carrots, chopped
- 3 celery ribs, chopped
- 2 medium potatoes, chopped
- 1 (14 ounce) can corn, undrained
- 1 zucchini, chopped
- Dumplings
- 2 cups all-purpose flour
- 2 1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1 1/8 teaspoons baking powder
- 1/2 cup non-fat powdered milk
- 2/3 cup fresh 1% low-fat milk
- 1/2 cup shortening, butter flavored
Method
- Combine the water, bouillon, and poultry seasoning in a large stock pot and heat until boiling.
- Add the onion, TVP, carrots, celery, and potatoes. Let cook covered for 10 minute.
- Meanwhile, prepare the dumplings by combining all the dry ingredients in a bowl and mixing well.
- Cut in the shortening with a pastry blender or two knives until the mix is the consistency of corn meal. (I didn't work it quite this long, my chunks of shortening were a little larger.).
- Stir in the milk and mix until the consistency of dough.
- Add the zucchini to the stew. Return to boiling.
- Drop in spoonfuls of dumplings into the stew.
- Cook uncovered at a low boil for 10 minutes.
- Cover and cook for another 10 minutes.
- Serve warm, leftovers can be frozen.
