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Cheddar Tomato Dumplings




Source of Recipe


Internet


List of Ingredients




2 tablespoons onion, finely chopped
1 tablespoon green bell pepper, finely chopped
2 tablepoons vegetable oil
2 tablespoons flour
1 (28 ounce) can Whole Peeled Tomatoes with Basil*
1 tablespoon celery leaves, minced
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon pepper

Dumplings:
1 cup flour
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons shortening
½ cup cheddar cheese, shredded
½ cup milk

*-if you can't find the tomatoes with basil, don't worry, any can will do.


Recipe



In a large skillet, sauté onions and green bell pepper in oil until tender. Add 2 tablespoons flour; stir well. Gradually blend in the Whole Peeled Tomatoes with Basil, breaking up tomatoes with a spoon. 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 for 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 for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).