GRANDMA'S TOMATO DUMPLINGS

This recipe was given to me by my DHB’s grandmother before she passed away 2 months before her 107^th birthday.  She was a wonderful lady and she cooked with lard, real butter, whole milk, salt, sugar and plenty of pepper and outlived 4 of her 7 children.  I fixed this recipe for my Mom’s oldest niece and it has become the most requested dish at her family’s Thanksgiving dinners.  If you like tomatoes, I know you will love this.

GRANDMA’S TOMATO DUMPLINGS

Ingredients: Tomato Sauce

1 quart cooked or home canned tomatoes

½ cup water

¾ teaspoon salt

½ stick butter or margarine (4 tablespoons)

½ cup sugar (do NOT add extra.  All you want to do is cut the acid from the tomatoes. Extra sugar makes it super sweet and you DON'T want that!  I know.  I tried it once.)

In a 3 or 4 quart sauce pan, bring tomatoes, water, salt, butter and sugar to a fast rolling boil.

Ingredients: Dumplings

1 quart cooked or home canned tomatoes

 cup milk

Mix Bisquick and milk until a soft dough forms.  Using a teaspoon, dip out small spoonfuls of the dumpling mixture and drop into the tomatoes until all the dumplings are floating on the tomatoes.  Turn heat to low, cover and cook for 13 minutes, stirring occasionally. 

Serve immediately or this is a great dish to make ahead and reheat in a slow oven (200^{0 -} 300⁰ f. ) until hot.