---------- Recipe via Meal-Master (tm) v8.02
 
      Title: VEGETABLE CASSEROLE WITH CORNBREAD DRESSING
 Categories: Vegetarian, Main dish
      Yield: 6 servings
 
--------------------------FILLING--------------------------
      2 tb Butter, soy margarine or
           Canola oil
      1 md Onion, finely chopped
      3    Cloves garlic, minced
      2 lg Tomatoes, finely chopped
    1/2 c  Water
      1 md Potato, chopped into 1-in.
           Cubes
      1 md Sweet potato, chopped into
           1-inch cubes
      1 c  Green beans, cut into 1" pcs
      1 c  Broccoli or cauliflower
           Florets chopped into 1" pcs
           Salt and pepper to taste
    1/2 c  Frozen peas, thawed

---------------------CORNBREAD TOPPING---------------------
      1    Egg, or Ener-G egg replacer
           To equal 1 egg
      1 tb Sugar
    1/2 c  Buttermilk or soymilk
    1/2 c  Cornmeal
    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 Seeded, chopped jalapeno
      1 tb Drained, chopped pimiento
 
  Vegetables: Heat marjarine or oil 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 50 425 degrees. Beat together
  egg or egg replacer and sugar in a large bowl until
  smooth and creamy. Fold in buttermilk or soymilk. 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-inch square pan or a casserole.
  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. Makes 4 to 6 servings.
  Per serving: 286 calories; 10 g protein; 5 g fat; 53
  g. carbohydrate; 62 mg. cholesterol if buttermilk,
  eggs and butter are used; 0 mg cholesterol if soy
  margarine, egg replacer and soymilk are used; 545 mg
  sodium; 9 g. fiber. From _Vegetarian Times_, November
  1992
 
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