---------- Recipe via Meal-Master (tm) v8.02
  
       Title: TEX-MEX BEANS WITH CORNMEAL DUMPLINGS
  Categories: Low-cal, Vegetables, Mexican, Beans
       Yield: 5 servings
  
     1/3 c  Flour
       1 ts Baking powder
            Beaten Egg White
       2 tb Cooking Oil
       1 c  Chopped Onion
      15 oz Can Garbanzo Beans, drained
      15 oz Can Tomato Sauce
       2 ts Chili powder
   1 1/2 ts Cornstarch
     1/3 c  Yellow Cornmeal
     1/4 ts Salt
     1/4 c  Skim Milk
     3/4 c  Water
            Clove Garlic, minced
      15 oz Can Red Kidney Beans,drained
       4 oz Can diced green chili pepper
     1/4 ts Salt
  
    In a med mixing bowl, stir together flour, cornmeal,
   baking powder, and 1/4 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 1/4 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 10-12 minutes or till a
   toothpick inserted in the center of a dumpling comes
   out clean.
   *******************************************************
   ******* Per serving: 313 calories, 13 g protein, 50 g
   carbohydrates, 8 g fat, 0 mg cholesterol, 1023 mg
   sodium, 839 mg potassium.
  
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