---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Vegetable Casserole With Cornbread Dressing
 Categories: Casseroles, Vegetarian
      Yield: 6 Servings
 
--------------------------FILLING--------------------------
      2 tb Butter
      1 md Onion; finely chopped
      3 cl Garlic; minced
      2 lg Tomatoes; finely chopped
    1/2 c  Water
      1 md Potato; cubed 1"
      1 md Sweet potato; cubed 1"
      1 c  Green beans; diced 1"
      1 c  Broccoli or cauliflower;
           - chopped 1"
           Salt and pepper; to taste
    1/2 c  Frozen peas; thawed

---------------------CORNBREAD TOPPING---------------------
      1    Egg or substitute
      1 tb Sugar
    1/2 c  Buttermilk or soy milk
    1/2 c  Corn meal
    1/2 c  Unbleached white flour or
           - whole wheat pastry flour
      1 ts Baking powder
    1/2 ts Baking soda
    1/4 c  Frozen corn; thawed
      1 ts Jalapeno; seeded, chopped
      1 tb Pimiento; chopped, drained
 
  Vegetables:

  Heat butter in a large skillet. Add onions and garlic, and saute
  until onion is translucent, about 5 minutes. Add tomatoes and water
  and bring to a boil. Add potato. Cover and simmer for 5 minutes.
  Add sweet potato, green beans, and brocooli or cauliflower. Simmer,
  covered, for 5 more minutes. Add salt and pepper. The vegetables
  are not thoroughly cooked at this stage. Add peas. Remove from heat
  and keep covered until the topping is ready

  Topping:

  Preheat oven to 425°F. Beat together egg or egg replacer and sugar
  in a large bowl until smooth and creamy. Fold in buttermilk or soy
  milk. In a separate bowl, combine cornmeal, flour, baking powder,
  and baking soda. Add corn and jalapeno. Add the egg mixture and
  stir until smooth. Place vegetables in a lightly oiled 8 or 9"
  square pan or a casserole dish. Spread cornmeal batter in an even
  layer over vegetables. Sprinkle pimiento on top and gently pat into
  batter. Bake for 18 to 20 minutes or until a toothpick inserted on
  top comes out clean. Best served warm, but also good at room
  temperature.

  To Serve:

  Score the surface lightly with aknife to indicate where to cut for
  each serving.

  Recipe by Vegetarian Times, Nov 1992
 
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