Tomato Pot Roast
INGREDIENTS:
1/2 c Finely chopped onion (28-oz.)
1/4 c Finely chopped green pepper 1 tb Brown sugar
1/4 c Finely chopped celery 1/2 ts Dried basil
1/4 c Butter or margarine 1/2 ts Salt
1 Bay leaf 1/4 ts Pepper
1 cn Tomatoes with liquid, cut up
1/2 c Finely chopped onion (28-oz.)
1/4 c Finely chopped green pepper 1 tb Brown sugar
1/4 c Finely chopped celery 1/2 ts Dried basil
1/4 c Butter or margarine 1/2 ts Salt
1 Bay leaf 1/4 ts Pepper
1 cn Tomatoes with liquid, cut up
-DUMPLINGS----
1 c All-purpose flour 1 tb Cold butter or margarine 1 1/2 ts Baking powder 1 tb Snipped fresh parsley 1/2 ts Salt 2/3 c Milk
In a medium skillet, saute onion, green pepper and celery in butter until tender. Add bay leaf, tomatoes, brown sugar, basil, salt and pepper; cover and simmer for 5-10 minutes. Meanwhile, for dumplings, combine flour, baking powder and salt in a bowl. Cut in butter. Add pareley and milk; stir just until mixed. Drop by tablespoons into six mounds onto bubbling tomato mixture; cover tightly and simmer for 12-15 minutes or until a toothpick comes out clean. Remove and discard the bay leaf. Serve immediately.
1 c All-purpose flour 1 tb Cold butter or margarine 1 1/2 ts Baking powder 1 tb Snipped fresh parsley 1/2 ts Salt 2/3 c Milk
In a medium skillet, saute onion, green pepper and celery in butter until tender. Add bay leaf, tomatoes, brown sugar, basil, salt and pepper; cover and simmer for 5-10 minutes. Meanwhile, for dumplings, combine flour, baking powder and salt in a bowl. Cut in butter. Add pareley and milk; stir just until mixed. Drop by tablespoons into six mounds onto bubbling tomato mixture; cover tightly and simmer for 12-15 minutes or until a toothpick comes out clean. Remove and discard the bay leaf. Serve immediately.