Melt 1/4 c. butter in medium saucepan over medium-high heat;
add onion and next three ingredients, and saute 5 min.
or until onion and bell pepper are tender.
Stir in tomatoes, next 4 ingredients.
Bring to a boil; reduce heat and simmer 3 min.
Combine flour, baking powder, and 1/2 tsp. butter
with pastry blender until mixture is crumbly.
Add egg, milk and parsley, stirring until dry ingredients are moistened.
Drop dough by tablespoonfuls into simmering tomato mixture.
Cover and cook over med-low heat 20 min.
Remove and discard bay leaf. Serve immediately.
Yield: 4-6 servings.