Upside-Down Vegetable Cake

Print

With ImageWithout Image

Upside-Down Vegetable Cake

Author Ruth Berolzheimer (ed.)

The vegetable combination suggested for this recipe is delicious, but this recipe could easily be adapted to other vegetables, favorite seasonings, or even bits of cooked meat. The biscuit topping makes this a filling dish.

Ingredients

• 2 cups sifted flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup shortening
• 1 egg, beaten
• 1 cup milk
• 4 cups mixed cooked vegetables (peas, carrots, celery, Lima beans)
• Salt & Pepper (and any other seasoning desired)
• 1/2 cup vegetable stock
• 2 tablespoons butter

Instructions

1. Mix and sift dry ingredients together and cut in shortening.
2. Combine egg and milk; add to dry ingredients, stirring until mixed.
3. Arrange hot seasoned vegetables in bottom of greased shallow baking pan, add vegetable stock, dot with butter, cover with first mixture and bake in hot oven (425°F/218°C). 20 to 25 minutes.

References

Berolzheimer, Ruth, editor. 250 Ways to Serve Fresh Vegetables. Chicago, IL: Consolidated Book Publishers, Inc. Published for Culinary Arts Institute, 1940.