Tomato dumplings
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Finely chopped onion |
| ¼ | cup | Finely chopped green pepper |
| ¼ | cup | Finely chopped celery |
| ¼ | cup | Butter or margarine |
| 1 | Bay leaf | |
| 1 | can | Tomatoes with liquid, cut up |
| 1 | cup | All-purpose flour |
| 1½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| (28-oz.) | ||
| 1 | tablespoon | Brown sugar |
| ½ | teaspoon | Dried basil |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | tablespoon | Cold butter or margarine |
| 1 | tablespoon | Snipped fresh parsley |
| ⅔ | cup | Milk |
Directions
DUMPLINGS
In a medium skillet, saute onion, green pepper and celery in butter until tender. Add bay leaf, tomatoes, brown sugar, basil, salt and pepper; cover and simmer for 5-10 minutes. Meanwhile, for dumplings, combine flour, baking powder and salt in a bowl. Cut in butter. Add pareley and milk; stir just until mixed. Drop by tablespoons into six mounds onto bubbling tomato mixture; cover tightly and simmer for 12-15 minutes or until a toothpick comes out clean. Remove and discard the bay leaf. Serve immediately.