Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Mclean Estate in Irving, Texas in 1982.

Ingredients Edit

Dumplings Edit

Directions Edit

  1. In a crock-pot combine beans, water, tomatoes, corn, carrot, onion, undrained chile peppers, bouillon, chili powder and garlic then cover and cook on low 10 hours.
  2. For dumplings in a small bowl stir together flour, cornmeal, baking powder, salt and pepper.
  3. In a medium bowl combine egg white, milk, and oil then add to flour mixture.
  4. Stir with a fork just until combined.
  5. Turn crock-pot to high and drop the dumpling mixture from a rounded teaspoon to make about 8 dumplings on the soup.
  6. Cover and cook for 30 minutes.

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