Instructions: * Note: If no self-rising flour is on hand, or if its so old the leavening power is in question, use 1 1/2 cups all-purpose flour blended with 1 1/2 teaspoons baking powder and a generous 1/4 teaspoon salt.

To prepare stew: In a Dutch oven with lid, heat oil over medium-high heat. Add onions and celery. Cook, stirring, until celery is tender. Add tomatoes with juice, chicken broth, green beans, basil and hot sauce. Bring to a boil. Reduce heat; simmer 15 to 20 minutes or until beans are tender. Taste and adjust seasoning, adding salt if necessary.

To prepare dumplings: Place flour and dry mustard in a medium mixing bowl; stir well. Using a pastry blender or 2 table knives, cut the shortening into the flour mixture until it resembles coarse crumbs. Stir in Cheddar. Add milk; stir just until dry ingredients are moistened. Drop dough by tablespoonfuls over the simmering stew. Cover and cook over medium-low for heat 10 to 15 minutes or until dumplings are firm.

This recipe yields 6 to 8 servings.

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