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.

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