The best delicious Garlicky Baked Vegetables With Spoon Bread Topping recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Garlicky Baked Vegetables With Spoon Bread Topping recipe today!
Hello my friends, this Garlicky Baked Vegetables With Spoon Bread Topping recipe will not disappoint, I promise! Made with simple ingredients, our Garlicky Baked Vegetables With Spoon Bread Topping is amazingly delicious, and addictive, everyone will be asking for more Garlicky Baked Vegetables With Spoon Bread Topping.
What Makes This Garlicky Baked Vegetables With Spoon Bread Topping Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Garlicky Baked Vegetables With Spoon Bread Topping.
Ready to make this Garlicky Baked Vegetables With Spoon Bread Topping Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
2 tb Butter or margarine,melted
2 ts Flour,all-purpose
1/4 ts Lemon-pepper seasoning
2 c Peas,shelled,fresh
1/3 c Onion,thinly sliced
3 Garlic cloves,large,pressed
1 ts Salt
1/8 ts Rosemary,crushed
2 c Potatoes,peeled,thin sliced
2 Tomatoes,med,peel/thin slice
SPOON BREAD TOPPING
1 Garlic clove,fresh,pressed
1 tb Butter or margarine
1 pn Nutmeg
2 Eggs,separated
1 1/3 c Milk
1/2 ts Salt
1/4 c Yellow cornmeal
3/4 c Cheddar cheese,grated sharp
1. 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
Yields
4 Servings
Leave a Reply