Stewed Tomatoes and Dumplings |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Another recipe from Marsha Adams. These puffy light dumplings are simmered in stewed tomatoes. Ingredients:
1/4 cup butter |
1/2 cup chopped onion |
1/4 cup chopped green pepper |
1/4 cup chopped celery |
1 bay leaf |
1 (28 ounce) can tomatoes, undrained |
2 teaspoons brown sugar |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/8 teaspoon garlic powder |
1/2 teaspoon dried basil |
1 cup all-purpose flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1 tablespoon butter, cold |
1 egg, beaten |
6 tablespoons milk |
1 tablespoon minced parsley |
Directions:
1. In medium saucepan, melt butter and saute the onion, pepper, celery, and bay leaf for about 5 minutes.
2. Add the undrained tomatoes and seasonings and bring to a boil; reduce heat and simmer, covered, about 5 minutes.
3. In a medium bowl, combine flour, baking powder, and salt.
4. Cut the butter into the flour with a fork until it resembles course meal.
5. Add the egg, milk, and parsley and stir gently until a soft dough forms, do not overmix.
6. Drop by tablespoons into simmering tomatoes.
7. Cover and cook over medium-low heat for about 20 minutes.
8. Do not lift the lid while the dumplings are cooking.
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