Nashville, TN – On a cold winter night, a pot of dumplings is always a welcome sight. “Of course, chicken and dumplings is the classic, but dumplings can be added to almost any soup or stew to make it a little more substantial,” says Martha White® baking expert Linda Carman. “In fact, like many traditional Southern favorites, dumplings are probably the result of a resourceful cook looking for a way to extend a stew to make it feed a few more folks.”
Tomato Vegetable Stew with Cheddar Cheese Dumplings is a jazzed up way to enjoy dumplings without compromising their soothing effects. Tomatoes, chicken broth, green beans and sautéed celery and onion unite to form a flavorful broth that thickens nicely as the cheesy drop dumplings simmer.
Tomato Vegetable Stew with Cheddar Cheese Dumplings
Stew
2 tablespoons Crisco® Pure Vegetable Oil
2 large onions, coarsely chopped
2 stalks celery, coarsely chopped
1 (28 oz.) can diced tomatoes, undrained
1 (14 1/2 oz.) can ready-to-serve chicken broth
2 cups frozen Italian green beans
1 teaspoon dried basil leaves
1/4 teaspoon pepper
Dumplings
1 1/2 cups Martha White® Self-Rising Flour
1/2 teaspoon dry mustard
1/4 cup Crisco® All-Vegetable Shortening
1/2 cup (2 oz.) shredded sharp Cheddar cheese
2/3 cup milk
Directions
1. Heat oil in 6-quart Dutch oven or large saucepan over medium-high heat until hot. Add onions and celery; cook and stir until tender.
2. Add all remaining stew ingredients; mix well. Bring to a boil. Reduce heat to low; simmer 15 to 20 minutes or until beans are tender.
3. Combine flour and dry mustard in medium bowl; mix well. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Stir in cheese. Add milk; stir just until dry ingredients are moistened.
4. Drop dough by tablespoonfuls onto simmering stew. Cover; cook over medium-low heat 10 to 15 minutes or until dumplings are firm.
8 servings
Crisco is a trademark of The J. M. Smucker Company.
