Tomato Dumplings

• finely chopped onion1⁄2 cup
• finely chopped green pepper1⁄4 cup
• finely chopped celery1⁄4 cup
• butter↗1⁄4 cup
• bay leaf↗1
• can tomatoes, with liquid,cut up↗1 ounces
• brown sugar↗1 tablespoon
• basil↗1⁄2 teaspoon
• salt↗1⁄2 teaspoon
• pepper↗1⁄4 teaspoon
• Dumplings
• flour↗1 cup
• baking powder↗1 1⁄2 teaspoons
• salt↗1⁄2 teaspoon
• cold butter↗1 tablespoon
• tablespoon snipped fresh parsley1
• cup milk↗2⁄3

Step-by-step instructions

1. 1

   In medium skillet, saute onion, green pepper and celery in butter until tender.

2. 2

   Add bay leaf, tomatoes, brown sugar, basil, salt and pepper; cover and simmer for 5 to 10 minutes.

3. 3

   Meanwhile for dumplings, combine flour, baking powder and salt in a bowl.

4. 4

   Cut in butter.

5. 5

   Add parsley and milk; stir until just mixed.

6. 6

   Drop by Tablespoons into six mounds onto bubbling tomato mixture; cover tightly and simmer for 12 to 15 minutes or until a toothpick inserted into a dumpling comes out clean.

7. 7

   Remove and discard bayleaf.

8. 8

   Serve immediately.