MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Garlicky Baked Vegetables with Spoonbread Topping
 Categories: 
      Yield: 4 Servings
 
      2 tb Butter
      3 lg Cloves garlic
      2 ts Flour
      1 ts Salt
    1/4 ts Lemon pepper seasoning
    1/8 ts Crushed rosemary
      2 c  Shelled fresh peas
      2 c  Thinly sliced peeled
           .. potatoes
    1/3 c  Thinly sliced onion
      2 md Firm ripe tomatoes; skinned
           .. and thinly sliced

MMMMM---------------------SPOONBREAD TOPPING-----------
      1    Clove garlic
  1 1/3 c  Milk
      1 tb Butter
    1/2 ts Salt
           Dash nutmeg
    1/4 c  Cornmeal
      2    Eggs
    3/4 c  Grated cheese
 
  Melt butter. Press garlic to make 3/4 tsp. Add to
  butter, along with flour, salt, lemon pepper, and
  rosemary. Layer vegetables in souffle dish; peas,
  potatoes and onions; top with tomato slices,
  putting some of the seasoned butter on each layer.
  Cover tightly and bake at 350°. 30 minutes.
  Uncover, pour topping over. Return to oven and
  bake another 30 minutes until browned.
  
  Topping:
  
  Press garlic to make 1/4 tsp; add to milk along
  with butter, salt, and nutmeg. Gradually stir in
  cornmeal, bring to a full boil, stirring
  constantly, and boil 1 minute until thick. Remove
  from heat. Separate eggs and beat yolks lightly.
  Stir a little hot mixture into yolks, then combine
  with rest of cornmeal mixture. Stir in cheese.
  Beat egg whites until barely stiff; fold into
  cornmeal mixture.
 
MMMMM