Stewed Tomatoes And Dumplings - cooking recipe

Ingredients

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

Preparation

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