Bags of Gold
photo by KelBel
- Ready In:
- 30mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
- 946.0 ml tomato juice or 946.0 ml tomato soup
- 4 cheddar cheese cubes (or your fav. - 1 in.)
- 354.88 ml baking mix
- 118.29 ml milk
directions
- Heat the juice or soup in a large pot.
- Cut the cubes of cheese.
- Combine the baking mix and milk.
- Divide dough into 4 dumplings and wrap around the cheese cubes.
- Carefully drop dumplings into the soup and cook for 10 minutes, covered, then 10 minutes uncovered.
- Put a dumpling in each bowl and cover with soup.
- For Vegetarians check the baking mix to be sure it contains no animal fat.
Reviews
-
I made this soup using V-8 and shredded the cheddar cheese in the homemade biscuit dough. I added a little basil, garlic salt, pepper blend, and freshly graded nutmeg to the soup. Made about 12 smaller dumplings. It turned out great! It was a comforting and delicious easy supper on a cool fall evening.
RECIPE SUBMITTED BY
WI Cheesehead
Watertown, Wisconsin
I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?