---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Brunswick Stew With Corn Dumplings
  Categories: Stews
       Yield: 8 servings
  
  
        18    white peppercorns  --
   :          bruised
         6    whole cloves
         2    cloves garlic
         2    bay leaves
         3    sprigs parsley
       1/4 ts dried thyme  -- or 4 sprigs
   :          fresh
         2 qt chicken stock
         6 lb stewing chicken  -- or large
   :          roaster, qu
         1 lg onion  -- chopped
       1/2 lb bacon  -- good
   :          thick;chopped
         3 md onions  -- chopped
         3 md new potatoes  -- peeled and
   :          cubed
        12 oz tomatoes  -- peeled,
   :          undrained
         1 c  dried baby lima beans  --
   :          soaked overnight
         2 TB tomato paste
         1    dried red pepper  --
   :          optional
       1/2 ts salt
       1/8 ts fresh ground black pepper
         1 c  okra  -- fresh, halved
         2 c  corn kernels  -- fresh
   :          CORN DUMPLINGS-----
         1 c  flour
         1 TB yellow cornmeal
         2 ts baking powder
       1/2 ts salt
         1 pn sugar  -- generous
         1 TB butter  -- chilled
       1/3 c  fresh corn kernels  -- or
   :          frozen, thawed
       2/3 c  milk  -- cold
   
   Soak lima beans overnight in cold water then drain.
   Combine first 6 ingredients in small piece of
   cheesecloth and secure with a string. Add to an
   8-quart pot with the stock and bring to a simmer over
   medium-high heat. Add hen, giblets, and 1 chopped
   onion. Simmer, covered, until the chicken is tender,
   about 1 1/2 to 2 hours. Chill overnight if desired.
   Skim fat from surface of stock.  Remove chicken;
   discard skin and bones and cut meat into bite-size
   pieces.  Set aside. Cook bacon until crisp in medium
   skillet over medium heat.  Remove with slotted spoon
   to paper towel and drain well. Add to stock.  Pour off
   all but 2 tblsp  fat and place skillet over high heat.
   Add remaining onion and saute quickly until browned.
   Add to stock along with potatoes, tomatoes, lima
   beans, tomato paste, red pepper, salt, and pepper, and
   stir to combine.  Cover partially and simmer until
   beans are tender, about 40-60 minutes.  (Stew can be
   prepared several days ahead to this point and
   refrigerated.) Stir in reserved chicken, okra, and
   corn. Bring stew to simmer, then drop dumpling batter
   in by tablespoonfuls. Cover pot securely and simmer
   until dumplings are puffed and a toothpick inserted in
   center comes out clean, about 15 minutes. Turn into
   soup tureen to serve or spoon dumplings into heated
   bowls and ladle soup over. Corn Dumplings:
   ~-------------- Combine flour, cornmeal, baking
   powder, salt, and sugar in medium bowl and mix well.
   Cut in butter using a pastry blender or two knives
   until mixture resembles coarse meal. Stir in corn
   using fork, then add milk and stir just until
   moistened; _do not overmix_. Add to stew and cook as
   directed.
   
   Recipe By     : connally@vms.cis.pitt.edu (Kate
   Connally)
  
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