"Felice Friese" > wrote in
:

> I've been promising to make one for my daughter for years, and she
> has finally called my bluff. I have one week to come up with it.
>
> Between my cookbook collection and Google I've come up with, oh, a
> million or so versions. So who has a tried-and-true recipe? I'm not
> averse to spending much of the next week scrounging for ingredients
> and doing all the prep work (which does, indeed, sound formidable)
> but I'd ever so much rather do it using a recipe someone can vouch
> for.
>
> Someone? Please? Pretty please? Pretty please with duck confit?
>
> Felice
>
>

Beef Cassoulet With Herb Dumplings


1 lb lean or regular ground beef
1 cup water
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
2 cloves garlic; finely chopped
1 stalk celery; thinly sliced (about 1/2
1 onion; chopped (about 1/2 cup)
1 can (16-oz) navy or kidney beans; drained
1 can (14.33-oz) ready-to-serve beef brot; h
1 can (16-oz) whole tomatoes; undrained
2 cup bisquick original baking mix
2/3 cup milk
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried basil leaves


COOK ground beef in Dutch oven, stirring freequently, until brown; drain.
Stir in water, 1 teaspoon oregano, 1/2 teaspoon basil, the garlic,
celery, onion, beans, broth and tomatoes; break up tomatoes. Heat to
boiling; reduce heat. MIX remaining ingredients until soft dough forms.
Drop dough by 12 spoonfuls onto beef mixture (do not drop directly into
liquid). COOK uncovered over low heat 10 minutes. Cover and cook 10
minutes longer. 6 servings.

From <Betty Crocker: Bisquick Classics and New Favorites>.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl