Prep 10 mins
Cook 25 mins
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.
- 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
- 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.
I made this for dinner tonight, and will definitely make it again. Now that I know what the end result is like, I will find it easy to experiment with different vegetables. I used a 11x7 glass baking dish and it was just the right size for four cups of vegetables, and was ready in 30 minutes. Thanks for posting it Molly53.