Vegetable Stew With Cornmeal Dumplings



  1. In a slow cooker combine squash and mushrooms.
  2. Stir in undrained tomatoes, Great Northern beans, the water, garlic, Italian seasoning, and pepper.
  3. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
  4. For dumplings, in a bowl stir together flour, cornmeal, cheese, parsley, baking powder, and salt.
  5. In a bowl combine egg, milk, and oil.
  6. Stir egg mixture into flour mixture just until combined.
  7. If using low setting, turn to high setting.
  8. Stir in frozen green beans.
  9. Drop dumpling dough by the tablespoon onto the mixture.
  10. Sprinkle with paprika.
  11. Cook, covered, for 50 minutes.