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    GARLIC BAKED VEG. W/ SPOONBREAD TOPPING

    Source of Recipe

    Francie

    List of Ingredients

    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

    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

    Recipe

    TOPPING:
    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.RECIPE: 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.

 

 

 


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