Chili Lasagna

• 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

1. In a large skillet, saute onions and celery in margarine.
2. Add lasagna, beans, meat, water, chili powder and salt; mix well. Combine flour, cornmeal, baking powder, salt and sugar.
3. 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.
4. Serves six.

onions, celery, margarine, boyardee, pinto beans, luncheon meat, water, chili powder, salt, flour, cornmeal, baking powder, salt, sugar, egg, milk, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=694441 (may not work)