Cheddar Tomato Dumplings
INGREDIENTS
  • 2 tablespoons finely chopped onion
  • 1 tablespoon finely chopped green pepper
  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 1 (28 ounce) can diced tomatoes, undrained
  • 1 tablespoon minced celery leaves
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • DUMPLINGS:
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons shortening
  • 1/2 cup shredded Cheddar cheese
  • 1/2 cup milk
DIRECTIONS
  1. In a large skillet, saute onion and green pepper in oil until tender. Add flour; stir well. Gradually blend in tomatoes. 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.
  2. Meanwhile, for dumplings, combine flour, baking powder and salt in a bowl; cut in shortening until crumbly. Add cheddar cheese. Stir in milk just until moistened.
  3. Drop batter by tablespoonfuls onto simmering tomato sauce. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean.