Upside Down Vegetable Cake

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.

• Ready In: 35 mins
• Serves: 6

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

Directions

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