-=> On 02-06-17  22:52,  Nancy Backus <=-
 -=> spoke to Ruth Haffly about Re: doc in training <=-

 RH> We used to eat all of a 16" round between the 2 of us at one sitting.

 NB> That's a standard large, isn't it....?  We used to, too.... but
 NB> neither of us eats like we used to, either... ;)
 
These days we have also cut down on our pizza eating.  We often use Papa
John's.   It is not the best, but is decent PLUS they have frequent
sports promotions that make them half price.  We will buy 14 inch and
eat half, then freeze half for another day.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Southwestern Bean Stew With Cornmeal Dumplings (8 Points)
 Categories: Crockpot
      Yield: 4 servings
 
     15 oz Can red kidney beans, rinsed
           -and drained
     15 oz Can black beans, pinto beans
           -or great northern beans,
           -rinsed and drained
      3 c  Water
 14 1/2 oz Can Mexican-style stewed
           -tomatoes
     10 oz Package frozen whole kernel
           -corn, thawed
      2 md Carrots, sliced (1 cup)
      1 lg Onion, chopped (1 cup)
      1    4 oz. can chopped green
           -chili peppers
      2 ts Instant beef or chicken
           -bouillon granules or
      2    Vegetable bouillon cubes
  1 1/2 ts Chili powder
      2    Cloves garlic, minced
    1/3 c  All-purpose flour
    1/4 c  Yellow cornmeal
      1 ts Baking powder
        ds Salt
        ds Pepper
      1    Beaten egg white
      2 tb Milk
      1 tb Cooking oil
 
  In a 3-1/2- or 4-quart electric crockery cooker combine canned beans,
  water, tomatoes, corn, carrots, onion, undrained chili peppers,
  bouillon granules or cubes, chili powder, and garlic. Cover and cook
  on low-heat setting for 10 to 12 hours or on high-heat setting for 4
  to 5 hours.
  
  For dumplings, in a small mixing bowl stir together flour, cornmeal,
  baking powder, salt, and pepper. In another small mixing bowl combine
  egg white, milk, and cooking oil. Add egg-white mixture to flour
  mixture; stir with a fork just until combined. If stew was cooked on
  low-heat setting, turn crockery cooker to high-heat setting. Drop
  dumpling mixture in 8 rounded teaspoons atop the stew.  Cover; cook
  for 30 minutes more (do not lift cover).
  
  Per serving: 391 cal., 6 g fat (1 g sat. fat), 1 mg chol., 1,471 mg
  sodium, 77 g
  carbo., 12 g fiber, 22 g pro.
  Points: 8
  Converted to MM format by Dale and Gail Shipp, Columbia Md.
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:22:49, 08 Feb 2017
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01