1/4 cup (1/2 stick) butter
1/2 cup finely chopped onion
1/4 cup finely chopped green pepper
1/4 cup finely chopped celery
1 bay leaf
1 (28 oz.) can whole tomatoes, coarsely chopped with juice
2 teaspoons brown sugar
1/2 teaspoon salt
1/2 teaspoon dried basil (or) 1 tablespoon fresh (opt)
1/4 teaspoon black pepper

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 heaping tablespoon fresh parsley, finely minced

In a medium sauce pan, melt butter and sauté onion, pepper, celery, and bay leaf until the onion is transparent (about 5 minutes). Add the tomatoes and seasonings, bring to a boil and simmer, uncovered, for about 3 minutes.

In a medium bowl, combine the first three ingredients for the dumplings. Cut in the cold butter with a pastry blender or two knives until mixture resembles coarse oatmeal. Add the egg, milk and parsley. Blend lightly; do not over mix.

Drop by tablespoons (about 6) on top of the simmering tomatoes. COVER TIGHTLY and cook over medium-low heat for 20 minutes. DO NOT LIFT THE COVER DURING COOKING PERIOD.

Serve in bowls, topped with butter.

Submitted by: Phyllis Chittum