Lunch: Cheddar Tomato Dumplings Recipe
Ingredients
2 tablespoons finely chopped onion
1 tablespoon finely chopped green pepper
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 can (28 ounces) diced tomatoes, undrained
1 tablespoon minced celery leaves
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Instructions
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.
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.
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 (do not lift the cover while simmering).
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Nutrition Facts
Serving Size: 4
Amount Per Serving | ||
---|---|---|
Calories 0 | ||
Fat 0 | ||
Carbohydrate 0 | ||
Protein 0 |