Title: Tomato Dumplings
Categories: Blank
Yield: 6 Servings
| 1/2 | c | Finely chopped onion |
| 1/4 | c | Finely chopped green pepper |
| 1/4 | c | Finely chopped celery |
| 1/4 | c | Butter or margarine |
| 1 | | Bay leaf |
| 1 | cn | Tomatoes with liquid, cut up |
| | | (28-oz.) |
| 1 | tb | Brown sugar |
| 1/2 | ts | Dried basil |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| DUMPLINGS |
| 1 | c | All-purpose flour |
| 1 1/2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1 | tb | Cold butter or margarine |
| 1 | tb | Snipped fresh parsley |
| 2/3 | c | Milk |
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.