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Mexican   -   Spicy Squash Stew With Cornmeal Dumplings   adapted from Winter Harvest Cookbook by Lane Morgan

Description
Ingredients
  • 1 Large Onion -- Sliced
  • 4 Tablespoons Olive Oil
  • 6 Cloves Garlic -- Finely Chopped
  • 1 Teaspoon Cumin
  • 1 Teaspoon Cinnamon
  • 2 Large Jalapeno -- Finely Chopped
  • 7 Cups Canned Tomatoes
  • 1 Pound Winter Squash Any Kind -- Diced
  • 1 Teaspoon Salt
  • 2 Cups Broth
  • 1/2 Pound Mushroom -- Quartered
  • 3 Tablespoons Cilantro
  • 1 Cup Cornmeal
  • 1/3 Cup White Flour
  • 1 Teaspoon Salt
  • 1 Teaspoon Sugar
  • 1 Medium Egg
  • 1/2 Cup Milk
  • 1 Tablespoon Butter -- Melted
  • 1 Teaspoon Baking Powder
Directions Saute onion in olive oil, until well browned. Add garlic, cumin, cinnamon and chiles. Saute for 3 minutes. Add tomatoes, squash, salt and broth. Lower heat, cover and simmer for 1 hour. Add mushrooms and cilantro and simmer for 5 minutes. Sift together cornmeal, flour, baking powder, salt and sugar. Beat together egg and milk. Stir into dry mixture. Add butter and stir until smooth. Add to stew by the teaspoonfuls and simmer for 20 minutes. Serve.
Serves 6
Time to Make 0:00



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