Cheddar Tomato Dumplings
Cheddar Tomato Dumplings
Broth
2 T finely chopped onion
1 T finely chopped green pepper
2 T vegetable oil
2 T flour
1 can (28 oz) diced tomatoes, with liquid, or (3/4 c water and a 14 oz can diced tomatoes)
1 T minced celery leaves
1 tsp sugar
1/2 tsp salt
In large skillet, saute onion and green pepper. Add flour; stir. Gradually blend in tomatoes. Add celery leaves, sugar, salt. Bring to boil over medium heat. Cook and sir for 2 minutes Reduce heat. COVER and simmer for 5 minutes.
Dumplings
1 c flour
2 tsp baking powder
2 T shortening
1/2 c shredded cheddar cheese
1/2 c milk
Combine flour and baking powder in bowl. Cut in shortening until crumbly. Add cheese. Stir in milk just until moist. Drop by Tablespoonfuls into simmering tomato sauce. Cover and simmer for 20 minutes or until toothpick inserted in dumpling comes out clean. DO NOT LIFT COVER WHILE SIMMERING FOR 20 minutes.