Tomato Vegetable Stew with Cheddar Dumplings

Ingredients:

stew:

	2 T. olive oil
	2 large onions, coarsely chopped
	3 ribs celery, coarsely chopped
	1 28-oz can diced tomatoes, undrained
	1 14.5 oz can chicken broth
	2 cups frozen green beans
	1 t. dried basil leaves
	1/4 t. pepper or hot sauce

dumplings:

1-1/2 cups flour

1-1/2 t. baking powder

1/4 t. salt

1/2 t. dry mustard

1/4 cup solid vegetable shortening

1/2 cup shredded sharp cheddar cheese

2/3 cup milk

Directions:

In Dutch oven with lid, heat oil over medium-high heat. Add onions and celery. Cook and stir until celery is tender. Add remaining stew ingredients: diced tomatoes with juice, chicken broth, green beans, basil and pepper. Bring to boil. Reduce heat; simmer 15 to 20 minutes or until beans are tender. Taste and adjust seasoning; add salt if canned tomatoes and broth were not salty.

For dumplings, put flour, baking powder, salt and dry mustard and stir well. Using pastry blender or fork, cut shortening into flour mixture until it resembles coarse crumbs. Stir in shredded cheddar. Add milk and stir just until dry ingredients are moistened.

Drop by tablespoonfuls over the simmering stew. Cover and cook over medium-low heat 10 to 15 minutes or until dumplings are firm.

Makes 6 to 8 servings.

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