Recipe - Tex-Mex Beans With Cornmeal Dumplings

1/3 cup Flour
1 teaspoon Baking powder
Beaten Egg White
2 tablespoon Cooking Oil
1 cup Chopped Onion
15 ounce Can Garbanzo Beans, drained
15 ounce Can Tomato Sauce
2 teaspoon Chili powder
1 One half teaspoon Cornstarch
1/3 cup Yellow Cornmeal
One fourth teaspoon Salt
One fourth cup Skim Milk
Three fourths cup Water
Clove Garlic, minced
15 ounce Can Red Kidney Beans,drained
4 ounce Can minced green chili pepper
One fourth teaspoon Salt

In a med mixing bowl, stir together flour, cornmeal, baking powder, and
One fourth t salt; set aside. In a small bowl combine egg white, milk, and oil;
set aside.
In a 10" skillet combine the water, onion, and garlic. Bring to boiling;
reduce heat. Cover and simmer 5 minutes or till tender. Stir in garbanzo
beans, kidney beans, tomato sauce, drained green chili peppers, chili
powder, and One fourth t salt.
In a small bowl stir together cornstarch and 1 T water. Stir into bean
mixture. Cook and stir till slightly thickened and bubbly. Reduce heat.
For dumplings, add milk mixture to cornmeal mixture; stir just until
combined. Drop dumpling mixture from a Tablespoon to make 5 mounds atop
bean mixture.
Cover and simmer for 1012 minutes or till a toothpick inserted in the
center of a dumpling comes out clean.
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Per serving: 313 calories, 13 g protein, 50 g carbohydrates, 8 g fat, 0 mg
cholesterol, 1023 mg sodium, 839 mg potassium.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlofat3.zip

Culled from the Better Homes & Gardens "Diet Recipe Card Library".