Ingredients
2 tablespoons finely chopped onion1 tablespoon finely chopped green pepper2 tablespoons vegetable oil2 tablespoons all-purpose flour1 can (28 ounces) diced tomatoes, undrained1 tablespoon minced celery leaves1 teaspoon sugar1/2 teaspoon salt1/4 teaspoon pepperDUMPLINGS:1 cup all-purpose flour2 teaspoons baking powder1/2 teaspoon salt2 tablespoons shortening1/2 cup shredded cheddar cheese1/2 cup milk
Preparation
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).
