| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Misc |
6 |
Servings |
INGREDIENTS
| 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 |
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Society’s rejects have a special place in God’s heart”