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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Garlicky Baked Vegetables with Spoonbread Topping
      Yield: 4 Servings
      2 tb Butter
      3 lg Cloves garlic
      2 ts Flour
      1 ts Salt
    1/4 ts Lemon pepper seasoning
    1/8 ts Crushed rosemary
      2 c  Shelled fresh peas
      2 c  Thinly sliced peeled
           .. potatoes
    1/3 c  Thinly sliced onion
      2 md Firm ripe tomatoes; skinned
           .. and thinly sliced

MMMMM---------------------SPOONBREAD TOPPING-----------
      1    Clove garlic
  1 1/3 c  Milk
      1 tb Butter
    1/2 ts Salt
           Dash nutmeg
    1/4 c  Cornmeal
      2    Eggs
    3/4 c  Grated cheese
  Melt butter. Press garlic to make 3/4 tsp. Add to
  butter, along with flour, salt, lemon pepper, and
  rosemary. Layer vegetables in souffle dish; peas,
  potatoes and onions; top with tomato slices,
  putting some of the seasoned butter on each layer.
  Cover tightly and bake at 350. 30 minutes.
  Uncover, pour topping over. Return to oven and
  bake another 30 minutes until browned.
  Press garlic to make 1/4 tsp; add to milk along
  with butter, salt, and nutmeg. Gradually stir in
  cornmeal, bring to a full boil, stirring
  constantly, and boil 1 minute until thick. Remove
  from heat. Separate eggs and beat yolks lightly.
  Stir a little hot mixture into yolks, then combine
  with rest of cornmeal mixture. Stir in cheese.
  Beat egg whites until barely stiff; fold into
  cornmeal mixture.

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Content 1998
Last Modified Sunday, 30-Jul-2006 13:19:45 EDT