UPSIDE DOWN VEGETABLE CAKE

Upside Down Vegetable Cake image

A thrifty recipe that they will never suspect as a leftover dish. Great for recycling the remains of holiday feasting. From the Mississippi Valley Cookbook of Midwestern Recipes, Culinary Institute of Chicago, 1947.

Provided by Molly53

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter or 1/4 cup other shortening
1 egg, well beaten
1 cup milk
4 cups mixed vegetables, leftover cooked (peas, carrots, celery, lima beans, or others of your choice)
1/2 cup vegetable stock
2 tablespoons butter

Steps:

Preheat oven to 425F and butter a nine inch baking pan or casserole dish.
Sift dry ingredients together; cut in shortening.
Combine egg and milk; add to dry ingredients, stirring until well mixed.
Place cooked vegetables in the bottom of the prepared pan, add vegetable stock and dot with butter.
Spread dough over vegetables and bake for 20 to 25 minutes.
Turn out onto hot serving plate with vegetables on top and serve.
Very nice with a hot tomato, cheese or mushroom sauce.

Nutrition Facts : Calories 345.4, Fat 14.5, SaturatedFat 8.6, Cholesterol 67.2, Sodium 610.6, Carbohydrate 44.2, Fiber 4.4, Sugar 2.8, Protein 9.6

*** Explore more Upside Down Vegetable Cake Recipes »

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