Corned Beef Stew
|Condensed split pea with ham soup||22 1⁄2 Ounce (Two 11 1/4 Ounce Cans)|
|Canned corned beef||12 Ounce, chilled and cubed (1 Can)|
|Canned mixed vegetables||8 1⁄2 Ounce (1 Can)|
|Basic mix biscuit||1 Cup (16 tbs)|
In Dutch oven combine soup, beef, vegetables, and 2 cups water.
Bring to boiling.
Combine Basic Biscuit Mix, egg, and 1/3 cup water.
Stir just till all ingredients are moistened.
Drop batter from rounded tablespoons atop bubbling soup, making 4 to 6 dumplings.
Sprinkle dumplings with dried parsley flakes, if desired.
Reduce heat; simmer 15 to 18 minutes (do not lift cover).
Stir soup mixture before serving.