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Garlicky Baked Vegetables With Spoon Bread Topping

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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Dairy Creole, Vegetables 4 Servings

INGREDIENTS

2 T Butter or margarine, melted
2 t Flour, all-purpose
1/4 t Lemon-pepper seasoning
2 c Peas, shelledfresh
1/3 c Onion, thinly sliced
3 Garlic cloves, largepressed
1 t Salt
1/8 t Rosemary, crushed
2 c Potatoes, peeledthin sliced
2 Tomatoes, medpeel/thin slice
1 Garlic clove, freshpressed
1 T Butter or margarine
1 pn Nutmeg
2 Eggs, separated
1 1/3 c Milk
1/2 t Salt
1/4 c Yellow cornmeal
3/4 c Cheddar cheese, grated sharp

INSTRUCTIONS

Combine butter, garlic, flour, salt, lemon-pepper and rosemary. 2. In
a buttered 7 1/2-cup souffle dish or casserole, layer vegetables and
seasoned butter; place peas in bottom, then potatoes, onion and  tomato
slices, spooning part of the seasoned butter over each layer.  3. Cover
tightly and bake in preheated 350'F. oven 30 minutes. 4.  Meanwhile.
prepare Spoon Bread Topping. 5. Remove baking dish from  oven; uncover
and pour topping over. 6. Return to oven and bake 35  minutes longer,
or until topping is puffed and nicely browned and  point of small knife
inserted in center comes out clean. 7. Serve at  once from baking dish.
*** SPOON BREAD TOPPING *** 1. In heavy  saucepan, combine garlic,
milk, butter, salt and nutmeg; gradually  stir in cornmeal. 2. Bring to
a full boil, stirring constantly; boil  1 minute; until thick, then
remove from heat. 3. Beat egg yolks  lightly. 4. Stir a small amount of
hot mixture into yolks, then mix  yolks into hot cornmeal. 5. Stir in
cheese. 6. Beat egg whites until  barely stiff; fold into cornmeal
mixture.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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