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Tomato Dumplings
Ingredients:
1/2 c. finely chopped onion
1/4 c. finely chopped green pepper
1/4 c. finely chopped celery
1/4 c. butter
1 bay leaf
1 can (28 oz.) diced tomatoes, undrained
1 Tbs. brown sugar
1/2 tsp. dried basil
1/2 tsp. salt
1/4 tsp. pepper
DUMPLINGS:
1 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 Tbs. cold butter
1 Tbs. snipped fresh parsley
2/3 c. milk
1/2 c. finely chopped onion
1/4 c. finely chopped green pepper
1/4 c. finely chopped celery
1/4 c. butter
1 bay leaf
1 can (28 oz.) diced tomatoes, undrained
1 Tbs. brown sugar
1/2 tsp. dried basil
1/2 tsp. salt
1/4 tsp. pepper
DUMPLINGS:
1 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 Tbs. cold butter
1 Tbs. snipped fresh parsley
2/3 c. milk
Directions:
In a medium skillet, saute the onion, green pepper and celery in butter until tender. Add the bay leaf, tomatoes, brown sugar, basil, salt and pepper; cover and simmer for 5-10 minutes. Meanwhile, for the dumplings, combine the flour baking powder and salt in a bowl. Cut in butter until crumbly. Add the parsley and milk; stir just until mixed. Drop by tablespoonfuls into 6 mounds onto bubbling tomato mixture. cover tightly and simmer for 12-15 minutes or until a toothpick inserted into dumpling comes out clean. Remove and discard the bay leaf. Serve immediately.
Makes 6 Servings
In a medium skillet, saute the onion, green pepper and celery in butter until tender. Add the bay leaf, tomatoes, brown sugar, basil, salt and pepper; cover and simmer for 5-10 minutes. Meanwhile, for the dumplings, combine the flour baking powder and salt in a bowl. Cut in butter until crumbly. Add the parsley and milk; stir just until mixed. Drop by tablespoonfuls into 6 mounds onto bubbling tomato mixture. cover tightly and simmer for 12-15 minutes or until a toothpick inserted into dumpling comes out clean. Remove and discard the bay leaf. Serve immediately.
Makes 6 Servings
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