You may also like
Categories:
onion green pepper celery butter bay leaf tomatoes brown sugar basil salt pepper flour baking powder salt cold butter parsley milk
Viewed: 34 - Published at: 5 years agoIngredients
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped green pepper
- 1/4 cup finely chopped celery
- 1/4 cup butter
- 1 bay leaf
- 1 can (28 ounces) diced tomatoes, undrained
- 1 tablespoon brown sugar
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon cold butter
- 1 tablespoon snipped fresh parsley
- 2/3 cup milk
Method
- In a large skillet over medium-high heat, 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 parsley and milk; stir just until mixed.
- Drop by tablespoonfuls onto the simmering tomato mixture, creating six mounds; cover tightly and simmer for 12-15 minutes or until a toothpick inserted into one of the dumplings comes out clean. Discard bay leaf. Serve immediately.
