Upside Down Vegetable Cake

Name: Upside Down Vegetable Cake
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

9 ingredients

7 steps

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.