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Continued: Recipe: Vegetable Stew With Cheddar Dumplings

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  • Last update: January 15, 2014 - 1:24 PM

• 3/4 tsp. dry mustard

• 1/2 tsp. salt

3 tbsp. very cold, unsalted butter, cut into little bits

1 1/2 oz. (about 1/3 c.) mild Cheddar cheese, shredded

• 1/2 c. milk


Combine the tomatoes, cauliflower, zucchini, green beans, onion, peas, broth, basil, marjoram and salt in the slow cooker.

Cover and cook on low for 5 hours, or until the stew is beginning to meld with lots of sauce around the vegetables.

Whisk the flour, baking powder, mustard and salt in a large bowl. Cut in the butter with a pastry cutter or a fork, working the dough repeatedly through the tines until the mixture resembles coarse but dry sand.

Stir in the cheese and milk until a wet dough forms. Drop by rounded tablespoons all over the top of the stew until they are about half submerged in the stew.

Cover and cook on high for 1 hour, or until the dumplings are set and the sauce is bubbling around them.

Nutrition information per each of 6 servings:

Calories 260 Fat 9 g

Sodium 570 mg Saturated fat 5 g

Carbohydrates 37 g Calcium 180 mg

Protein 9 g Cholesterol 24 mg

Dietary fiber 5 g

Diabetic exchanges per serving: 3 vegetable, 1 ½ bread/starch, 2 fat.

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