Parsley Tomato Dumplings
1 can (14 1/2 ounce) diced tomatoes, undrained
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1/4 chopped parsley
1/2 cup biscuit/baking mix
3 tablespoons milk
In a saucepan, combine tomatoes, sugar, salt, pepper, butter and parsley. Bring to boil over medium heat, stirring occasionally. In a bowl, combine biscuit mix and milk. Drop batter in small mounds onto the tomatoes. Reduce heat; cover and simmer for 10 minutes or until a toothpick inserted in the center of a dumpling comes out clean. Do not lift cover while simmering
1 can (14 1/2 ounce) diced tomatoes, undrained
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1/4 chopped parsley
1/2 cup biscuit/baking mix
3 tablespoons milk
In a saucepan, combine tomatoes, sugar, salt, pepper, butter and parsley. Bring to boil over medium heat, stirring occasionally. In a bowl, combine biscuit mix and milk. Drop batter in small mounds onto the tomatoes. Reduce heat; cover and simmer for 10 minutes or until a toothpick inserted in the center of a dumpling comes out clean. Do not lift cover while simmering
