Cheddar Tomato Dumplings

Ingredients

2 tablespoons finely chopped onion
1 tablespoon finely chopped green bell pepper
2 tablespoons vegetable oil
2 tablespoons flour
1 (28 ounce) can Diced Tomatoes
1 tablespoon minced celery leaves
1 teaspoon sugar
Salt and black pepper to taste

Dumplings:
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons shortening
1/2 cup shredded cheddar cheese
1/2 cup milk

Directions

In a large skillet, sauté onions and green bell pepper in oil until tender. Add 2 tablespoons flour; stir well. Gradually blend in diced tomatoes.

Add celery leaves, sugar salt and black pepper; bring to a boil over medium heat. Cook and stir for 2 minutes. Reduce heat; cover and simmer for 5 minutes.

For dumplings combine flour, baking powder and salt in a bowl; cut in shortening until crumbly. Add cheese. Stir in milk just until moistened.

Drop 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).