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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Packung | (9 oz.) frozen cut green beans |
| 2 Tasse | Cubed; cooked chicken |
| 2 Tasse | potatoes diced |
| 1 Dose | (13 3/4 oz.) chicken broth |
| 1 Dose | (12 oz.) vegetable juice cocktail |
| 1 Teelöffel | chilli powder |
| 6 Tropfen | Bottled hot pepper sauce |
| 1/3 Tasse | yellow cornmeal |
| 2 Esslöffel | parsley snipped |
| 1/2 Tasse | celery sliced |
| 1/2 Tasse | onion chopped |
| 1/2 Teelöffel | salt |
| 1 1/4 Tasse | Packaged biscuit mix |
| 1 Tasse | Sharp shredded american cheese |
| 2/3 Tasse | milk |
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Thaw beans by placing in strainer and run hot water over beans. Transfer to crock pot. Add chicken, potatoes, chicken broth, vegetable juice, celery, onion, chili powder, salt and hot pepper sauce, mixed together. Cover. Cook on low for 4 hours. Turn to high heat and heat until bubbly. Add water at this point if needed. Combine biscuit mix, cornmeal, 1/2 cup cheese and parsley. Add milk and stir until just moistened. Drop by tablespoons onto stew; cover. Cook 2 1/2 hours more (don't lift cover). Sprinkle dumplings with rest of cheese.
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