Tomato Vegetable Stew With Cheddar Dumplings

Recipe Ingredients

		For Stew
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Onions - coarsely chopped (large)
2		Celery ribs - coarsely chopped
1		Diced tomatoes - (28 oz) - undrained
1		Chicken broth - (14 1/2 oz)
2 cups	320g / 11oz	Frozen Italian green beans
1 teaspoon	5ml	Dried basil leaves
1/4 teaspoon	1.3ml	Hot sauce - or to taste
		Salt - (optional)
		For Dumplings
1 1/2 cups	93g / 3.3oz	Self-rising flour - see * Note
1/2 teaspoon	2.5ml	Dry mustard
1/4 cup	49g / 1.7oz	Shortening
1/2 cup	73g / 2.6oz	Shredded sharp Cheddar cheese
2/3 cup	157ml	Milk

Recipe Instructions

* Note: If no self-rising flour is on hand, or if it's so old the leavening power is in question, use 1 1/2 cups all-purpose flour blended with 1 1/2 teaspoons baking powder and a generous 1/4 teaspoon salt.

To prepare stew: In a Dutch oven with lid, heat oil over medium-high heat. Add onions and celery. Cook, stirring, until celery is tender. Add tomatoes with juice, chicken broth, green beans, basil and hot sauce. Bring to a boil. Reduce heat; simmer 15 to 20 minutes or until beans are tender. Taste and adjust seasoning, adding salt if necessary.

To prepare dumplings: Place flour and dry mustard in a medium mixing bowl; stir well. Using a pastry blender or 2 table knives, cut the shortening into the flour mixture until it resembles coarse crumbs. Stir in Cheddar. Add milk; stir just until dry ingredients are moistened. Drop dough by tablespoonfuls over the simmering stew. Cover and cook over medium-low for heat 10 to 15 minutes or until dumplings are firm.

This recipe yields 6 to 8 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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