Wyoming - The Equality State, State flower: Indian Paintbrush

1. Honey Rice
2. Laramie Muffins
3. Green Beans with Tomatoes
4. Beet, Cucumber and Onion Salad
5. Cowboy Shortribs with Cornbread Dumplings
6. Dumplings

Dumplings

2 cups water
2 tsp salt
1 cup yellow corn meal
2 Tbsp butter
¼ cup onion, finely chopped
1 egg, lightly beaten
1 cup un-sifted flour
2 tsp double-acting baking powder
1/8 tsp freshly ground black pepper
¾ cup freshly cooked, frozen or canned whole corn kernels, defrosted if frozen and thoroughly drained
½ tsp finely chopped fresh hot chilies, if desired

In a small saucepan, bring the water and salt to a boil over high heat. Stirring constantly, pour in the corn meal in a slow, thin stream and cook briskly until the mixture is thick and smooth. Remove the pan from the heat and set it aside uncovered.

In a 6 to 8" skillet, melt the butter over moderate heat. When the foam subsides, add the chopped onions and cook for about 5 minutes, until they are soft. Scrape the contents of the skillet over the corn meal and mix well, then stir in the egg.

Combine the flour, baking powder and pepper and sift them into the corn meal mixture ½ cup at a time, beating well after each addition. Stir in the corn kernels and the chilies, if you are using them.

Drop the dumpling mixture on top of the stew by the heaping tablespoon. Cover tightly and simmer for 10 to 12 minutes longer. The dumplings are done when they are puffed and fluffy and a cake tester or toothpick inserted in the center comes out clean. Serve all hot.

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