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Thaw beans by placing in strainer and run hot water over beans. Transfer to crock pot. Add chicken, potatoes, chicken broth, vegetable juice, celery, onion, chili powder, salt and hot pepper sauce, mixed together. Cover. Cook on low for 4 hours. Turn to high heat and heat until bubbly. Add water at this point if needed. Combine biscuit mix, cornmeal, 1/2 cup cheese and parsley. Add milk and stir until just moistened. Drop by tablespoons onto stew; cover. Cook 2 1/2 hours more (dont lift cover). Sprinkle dumplings with rest of cheese. Posted to recipelu-digest Volume 01 Number 282 by James and Susan Kirkland
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|Serving Size: 1 Serving (495g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 24 (5%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 3.3mg||1 %|
|Sodium 80.2mg||3 %|
|Potassium 1672.1mg||44 %|
|Total Carbohydrate 107.4g||32 %|
|Dietary Fiber 12.1g||49 %|
|Sugars, other 95.3g|
|Protein 13g||19 %|
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Calories per serving: 497
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