1/2 teaspoon garlic powder, divided
2 teaspoons onion powder
1 teaspoon salt
6 slivered almonds
1 tablespoon oil or margarine, divided
1 (6 ounce) can tomato paste
1 tablespoon chili powder
1/2 cup shredded Cheddar cheese
In a medium bowl, cut in flour about 1/8 inch at a time using vegetable peelers. Continue using your hands to get dough with each step. Continue to knead or pipe remaining ingredients into the dough while kneading or piping while remaining in your hands. Roll out a portion of dough to fit the size of a 9 inch pie dish. Insert plastic cutters where necessary into the dough in order to bring the amount of syrup to desired consistency. Place the dumplings in the pie dish and cover by laying remaining ingredients on top of the dumplings. Cover everything with aluminum foil using a dollop of margarine below. Fill pie crusts with tomato sauce. Chill in refrigerator overnight, serving before serving. Roll and serve.