---------- 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 cl Garlic
       2    Bay leaves
       3    Parsley sprigs
     1/4 ts Dried thyme -OR-
       4    Fresh thyme sprigs
       2 qt Chicken stock
       6 lb Stewing chicken or large
            - roaster; quatered
       1 lg Onion; chopped
     1/2 lb Good thick bacon; 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  Fresh okra; halved
       2 c  Fresh corn kernels
            Corn Dumplings:
       1 c  Flour
       1 tb Yellow corn meal
       2 ts Baking powder
     1/2 ts Salt
       1 pn Sugar; generous
       1 tb Butter; chilled
     1/3 c  Fresh corn kernels -OR-
     1/3 c  Frozen corn kernels; 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 qt 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 tb 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, corn meal, 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 Kate Connally <[email protected]>

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