1/2 c  Finely chopped onion
1/4 c  Finely chopped green pepper
1/4 c  Finely chopped celery
1/4 c  Butter or margarine
1    Bay leaf
1 cn Tomatoes with liquid, cut up
(28-oz.)
1 tb Brown sugar
1/2 ts Dried basil
1/2 ts Salt
1/4 ts Pepper

DUMPLINGS
1 c All-purpose flour
1 1/2 ts Baking powder
1/2 ts Salt
1 tb Cold butter or margarine
1 tb Snipped fresh parsley
2/3 c Milk

In a medium skillet, saute onion, green pepper and celery in butter until
tender. Add bay leaf, tomatoes, brown sugar, basil, salt and pepper; cover
and simmer for 5-10 minutes. Meanwhile, for dumplings, combine flour,
baking powder and salt in a bowl. Cut in butter.

Add parsley and milk stir just until mixed.

Drop by tablespoons into six mounds onto bubbling tomato mixture cover tightly and simmer for 12-15 minutes or until a toothpick comes out clean.

Remove and discard the bay leaf.

Serve immediately.