Recipe - Mexicali Squares

TOPPING
1 tablespoon Olive oil
1 Clove garlic, finely chopped
1 cup Chopped onions
1 cup Chopped green pepper
1 pound Canned kidney beans, rinsed
And drained. This will yield
10 ounces of beans.
1 cn (8oz) salt free tomato
Sauce
1 teaspoon Dried oregano
1 teaspoon Ground cumin
1 teaspoon Chili powder

CRUST
Three fourths cup + 2 T yellow cornmeal
1 teaspoon Baking powder
2 Egg whites OR EnerG egg
Replacer for 2 eggs
One half cup Skim milk or soy milk
2 tablespoon Olive oil
1 cup Canned corn

Preheat oven to 350 degrees. Lightly oil an 8inch square baking pan or
spray with a nonstick cooking spray.

To prepare topping: Heat oil in a large nonstick skillet over medium heat.
Add garlic, onions, and green pepper. Cook 10 minutes, or until onins are
tender and start to brown. Remove from heat and stir in remaining topping
ingredients. Set aside.

To prepare crust: In a small bowl, combine cornmeal and baking powder,
mixing well. In another bowl, combine egg whites or egg replacer
(+appropriate water), milk (or soy milk), and oil. Beat with a fork or wire
whisk until blended. Stir into cornmeal, mixing just until all ingredients
are moistened. Stir in corn.

Spread crust mixture evenly in prepared pan. (Mixture will be loose.) Spoon
topping evenly over crust.

Bake, uncovered, 35 minutes.

Let stand 5 minutes, then cut into squares to serve.

(From _Lean, Luscious and Meatless_)

=+Dianne in Freeport, Texas+=
"Que la fuerza vaya contigo."

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini