Guest guest Posted October 7, 2002 Report Share Posted October 7, 2002 These would be better titled 'Dumplings in a Tomato Sauce' b/c that is basically what they are. It is a filling sidedish to serve on a chilly autumn evening. Once I didn't have fresh parsley onhand and I used 1 tsp. of dried. I think they would be good made with some sage in them as well; might have to try that next time. Maybe even adding a bit of cornmeal.... hmmmmmm the possibilities Tomato Dumplings 1/2 cup finely chopped onion 1/4 cup finely chopped green pepper 1/4 cup finely chopped celery 1/4 cup margarine 1 bat leaf 1 can (28oz) diced tomatoes, undrained 1 Tbs brown sugar 1/2 tsp dried basil 1/2 tsp salt 1/4 tsp pepper DUMPLINGS: 1 cup flour 1-1/2 tsp baking pwdr 1/2 tsp salt 1 Tbs cold butter 1 Tbs snipped fresh parsley 2/3 cup milk In a medium skillet, saute the onion, green pepper, and celery in butter until tender. Add the bay leaf, tomatoes, brown sugar, basil, salt and pepper; cover and let simmer for 5-10 minute. Meanwhile, for the dumplings, combine the flour, baking pwdr, and salt in a bowl. Cut in butter until crumbly. Add parsley and milk and stir until just moistened. Drop by tablespoonfuls into six mounds onto bubbling tomato sauce mixture; cover tightly and simmer for 12-15 mintes or until toothpick inserted in the dumplings comes out clean. Remove and discard bay leaf. Serve immediately. Yield: 6 servings Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 7, 2002 Report Share Posted October 7, 2002 YUMMY! Which, may I ask, entree did you serve this as a sidedish to? Sounds like a great psuedo meatball dish but I think its too much starch for dumplings and noodles. I'd really like to try this. Warmly, Allison --- ~ P_T ~ <patchouli_troll wrote: > These would be better titled 'Dumplings in a Tomato > Sauce' b/c that is > basically what they are. It is a filling sidedish to > serve on a chilly autumn > evening. Once I didn't have fresh parsley onhand and > I used 1 tsp. of dried. I > think they would be good made with some sage in them > as well; might have > to try that next time. Maybe even adding a bit of > cornmeal.... hmmmmmm the > possibilities > > Tomato Dumplings > > 1/2 cup finely chopped onion > 1/4 cup finely chopped green pepper > 1/4 cup finely chopped celery > 1/4 cup margarine > 1 bat leaf > 1 can (28oz) diced tomatoes, undrained > 1 Tbs brown sugar > 1/2 tsp dried basil > 1/2 tsp salt > 1/4 tsp pepper > > DUMPLINGS: > 1 cup flour > 1-1/2 tsp baking pwdr > 1/2 tsp salt > 1 Tbs cold butter > 1 Tbs snipped fresh parsley > 2/3 cup milk > > In a medium skillet, saute the onion, green pepper, > and celery in butter until > tender. Add the bay leaf, tomatoes, brown sugar, > basil, salt and pepper; cover > and let simmer for 5-10 minute. Meanwhile, for the > dumplings, combine the > flour, baking pwdr, and salt in a bowl. Cut in > butter until crumbly. Add parsley > and milk and stir until just moistened. Drop by > tablespoonfuls into six > mounds onto bubbling tomato sauce mixture; cover > tightly and simmer for > 12-15 mintes or until toothpick inserted in the > dumplings comes out clean. > Remove and discard bay leaf. Serve immediately. > Yield: 6 servings > > Faith Hill - Exclusive Performances, Videos & More http://faith. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 7, 2002 Report Share Posted October 7, 2002 , Allison Nations <allyanne2001> wrote: > YUMMY! Which, may I ask, entree did you serve this as > a sidedish to? Sounds like a great psuedo meatball > dish but I think its too much starch for dumplings and > noodles. I'd really like to try this. > > Warmly, > Allison ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~ My husband and kids (most of the time) eat meat. They had steak on the grill when I served this the first time, and I also fixed a salad. For myself I made a portabella mushroom burger from Gardenburger. That's just the way it is here most days. Sometimes I can fix main dishes they all like that are minus meat. But often I fix something separate for me and then try to make interesting sidedishes and salads to go with both of our eating styles. ~ P_T ~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 7, 2002 Report Share Posted October 7, 2002 Yeah, this could be a great main dish. I'll try that. Maybe a side of asparagus and herb salad. Thank you! Warmly, Allison --- ~ P_T ~ <patchouli_troll wrote: > , Allison Nations > <allyanne2001> wrote: > > YUMMY! Which, may I ask, entree did you serve > this as > > a sidedish to? Sounds like a great psuedo > meatball > > dish but I think its too much starch for dumplings > and > > noodles. I'd really like to try this. > > > > Warmly, > > Allison > ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~ > > My husband and kids (most of the time) eat meat. > They had steak on the grill > when I served this the first time, and I also fixed > a salad. For myself I made a > portabella mushroom burger from Gardenburger. > > That's just the way it is here most days. Sometimes > I can fix main dishes > they all like that are minus meat. But often I fix > something separate for me > and then try to make interesting sidedishes and > salads to go with both of our > eating styles. > > ~ P_T ~ > > Faith Hill - Exclusive Performances, Videos & More http://faith. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 7, 2002 Report Share Posted October 7, 2002 Hmmm - bat leaf - I wonder if my local grocery store carries it! winder --- ~ P_T ~ <patchouli_troll wrote: > These would be better titled 'Dumplings in a Tomato > Sauce' b/c that is > basically what they are. It is a filling sidedish to > serve on a chilly autumn > evening. Once I didn't have fresh parsley onhand and > I used 1 tsp. of dried. I > think they would be good made with some sage in them > as well; might have > to try that next time. Maybe even adding a bit of > cornmeal.... hmmmmmm the > possibilities > > Tomato Dumplings > > 1/2 cup finely chopped onion > 1/4 cup finely chopped green pepper > 1/4 cup finely chopped celery > 1/4 cup margarine > 1 bat leaf > 1 can (28oz) diced tomatoes, undrained > 1 Tbs brown sugar > 1/2 tsp dried basil > 1/2 tsp salt > 1/4 tsp pepper > > DUMPLINGS: > 1 cup flour > 1-1/2 tsp baking pwdr > 1/2 tsp salt > 1 Tbs cold butter > 1 Tbs snipped fresh parsley > 2/3 cup milk > > In a medium skillet, saute the onion, green pepper, > and celery in butter until > tender. Add the bay leaf, tomatoes, brown sugar, > basil, salt and pepper; cover > and let simmer for 5-10 minute. Meanwhile, for the > dumplings, combine the > flour, baking pwdr, and salt in a bowl. Cut in > butter until crumbly. Add parsley > and milk and stir until just moistened. Drop by > tablespoonfuls into six > mounds onto bubbling tomato sauce mixture; cover > tightly and simmer for > 12-15 mintes or until toothpick inserted in the > dumplings comes out clean. > Remove and discard bay leaf. Serve immediately. > Yield: 6 servings > > Faith Hill - Exclusive Performances, Videos & More http://faith. Quote Link to comment Share on other sites More sharing options...
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