Stewed Tomatoes And Dumplings

• Stewed Tomatoes
• 1/4 cup butter
• 1/2 cup chopped onion
• 1/4 cup chopped green pepper
• 1/4 cup chopped celery
• 1 bay leaf
• 1 (28 ounce) can tomatoes, undrained
• 2 teaspoons brown sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon garlic powder
• 1/2 teaspoon dried basil
• Dumplings
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon butter, cold
• 1 egg, beaten
• 6 tablespoons milk
• 1 tablespoon minced parsley

1. In medium saucepan, melt butter and saute the onion, pepper, celery, and bay leaf for about 5 minutes.
2. Add the undrained tomatoes and seasonings and bring to a boil; reduce heat and simmer, covered, about 5 minutes.
3. In a medium bowl, combine flour, baking powder, and salt.
4. Cut the butter into the flour with a fork until it resembles course meal.
5. Add the egg, milk, and parsley and stir gently until a soft dough forms, do not overmix.
6. Drop by tablespoons into simmering tomatoes.
7. Cover and cook over medium-low heat for about 20 minutes.
8. Do not lift the lid while the dumplings are cooking.

tomatoes, butter, onion, green pepper, celery, bay leaf, tomatoes, brown sugar, salt, black pepper, garlic, dried basil, dumplings, flour, baking powder, salt, butter, egg, milk, parsley

Taken from www.food.com/recipe/stewed-tomatoes-and-dumplings-112944 (may not work)