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Recipe:

Yosemite Chicken Stew & Dumplings

	Introduction:
	Skinless chicken is the basis of this delicious stew with cornmeal dumplings made with low-fat milk.
	Ingredients: 1 lb. skinless, boneless chicken meat, cut into 1" cubes 1/2 cup onion, coarsely chopped 1 medium carrot, peeled and thinly sliced 1 stalk celery, thinly sliced 1/4 teaspoon salt black pepper to taste 1 pinch ground cloves 1 bay leaf 3 cup water 1 teaspoon cornstarch 1 teaspoon dried basil 1 package frozen peas For the cornmeal dumplings 1 cup yellow cornmeal 3/4 cup sifted whole wheat flour 2 teaspoon baking powder 1/2 teaspoon salt 1 cup low-fat (1%) milk 1 tablespoon olive oil For the stew: 1. Place chicken, onion, carrot, celery, salt, pepper, cloves, bay leaf, and water in a large saucepan. Heat to boiling; cover and reduce heat to simmer. Cook about 1/2 hour or until chicken is tender. 2. Remove chicken and vegetables from broth. Strain broth. 3. Skim fat from broth; measure and, if necessary, add water to make 3 cups liquid. 4. Mix cornstarch with 1 cup cooled broth by shaking vigorously in a jar with a tight-fitting lid. 5. Pour into saucepan with remaining broth; cook, stirring constantly, until mixture comes to a boil and is thickened. 6. Add basil, peas, and reserved vegetables to sauce; stir to combine. 7. Add chicken and heat slowly to boiling while preparing cornmeal dumplings. For the dumplings: 1. Sift together cornmeal, flour, baking powder, and salt into a large mixing bowl. 2. Mix together milk and oil. Add milk mixture all at once to dry ingredients; stir just enough to moisten flour and evenly distribute liquid. Dough will be soft. 3. Drop by full tablespoons on top of braised meat or stew. Cover tightly; heat to boiling. Reduce heat (do not lift cover) to simmering and steam about 20 minutes. Yield: 6 servings--Serving size: 1-1/4 cup stew with 2 dumplings

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