Tomato Veg. Stew w/ Cheddar Dumplings |
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Stew: 2 tbsp olive oil 2 large onions, coarsely chopped 2 ribs celery, corarsely chopped 1 28oz can diced tomatoes,undrained 1 14.5oz can chicken broth 2 cups frozen or canned Italian Green beans, undrained 1 tsp dried basil leaves 1/2 tsp pepper or hot sauce to taste Dumplings: 1 1/2 cups self-rising flour* 1/2 tsp dry mustard 1/4 cup shortening 1/2 cup shredded sharp cheddar cheese 2/3 cup milk In a Dutch overn with lid, heat the oil over medium-high heat. Add the onions and celery. Cook and stir until celery is tender. Add remaining stew ingredients. Bring to boil, Reduce heat; simmer 15-20 minutes or until beans are tender if using frozen instead of canned beans. Taste and adjust seasoning; add salt if necessary. For dumpings, put the flour and dry mustard in a medium mixing bowl and stir well. Using a pastry blender or two table knives in criss-cross motion, cut in the shortening into the flour mixture until it resembles coarse crumbs. Stir in the cheese. Add milk and stir just intil the dry ingredients are moistened. Drop by tablespoonfuls over the simmering stew. cover and cook over medium-low heat 10-15 minutes or until dumplings are firm. Serves 6-8. * If no self-rising flour is on hand, use 1 1/2 cups all-purpose flour blended with 1 1/2 tsp baking powder and a generous 1/4 tsp salt. |
Lee
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