Cheddar Tomato Dumplings |
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2 tbsp finely chopped onion 1 tbsp finely chopped green pepper 2 tbsp veg oil 2 tbsp all-purpose flour 1 28 oz can diced tomatoes, undrained 1 tbsp minced celery leaves 1 tsp sugar 1 tsp salt 1/4 tsp black pepper Dumplings 1 cup all-purpose flour 2 tsp baking powder 1/2 tsp salt 2 tbsp shortening 1/2 cup shredded cheddar cheese 1/2 cup milk In a large skillet, saute onion and green pepper in oil until tender. Add flour; stir well. Gradually blend in tomatoes. Add celery leaves, sugar, salt, and pepper: bring to a boil over medium heat. Cook and stir for 2 minutes, reduce heat; cover and simmer 5 minutes. For dumplings, combine flour, baking powder and salt in a bowl. Cut in shortening until crumbly. Add cheese. Stir in milk just until moistened. Drop by tablespoonfuls onto simmering tomato sauce. Cover and simmer 20 minutes or until a toothpick inserted in a dumpling comes out clean. DO Not lift the cover while simmering. Makes 4-6 servings. |
Lee
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