Chili Lasagna - cooking recipe

Ingredients

1 c. chopped onions
1 c. sliced celery
1 Tbsp. margarine
2 cans (15 oz.) Chef Boyardee lasagna
1 can (15 oz.) pinto beans
1 can (6 oz.) luncheon meat, cubed
1/2 c. water
2 Tbsp. chili powder
1 tsp. salt
1/2 c. flour
2/3 c. cornmeal
2 tsp. baking powder
1/2 tsp. salt
1 tsp. sugar
1 egg
1/3 c. milk
1 Tbsp. oil

Preparation

In a large skillet, saute onions and celery in margarine.
Add lasagna, beans, meat, water, chili powder and salt; mix well. Combine flour, cornmeal, baking powder, salt and sugar.
Beat egg, milk and oil together; pour over cornmeal mixture and mix well. Spoon dumplings onto heated chili lasagna mixture and cover. Simmer 20 minutes or until dumplings are set.
Serves six.