Upside-Down Vegetable Cake

Upside-Down Vegetable Cake

2 cups sifted flour
2 tsp baking powder
1/2 tsp salt
1/4 cup shortening
1 egg, beaten
1 cup milk
4 cups mixed cooked vegetables
(peas, carrots, celery, Lima beans)
1/2 cup vegetable stock
2 tbsp butter

Mix and sift dry ingredients together and cut in shortening.

Combine egg and milk; add to dry ingredients, stirring until mixed.

Arrange hot seasoned vegetables in bottom of greased shallow baking pan, add vegetable stock, dot with butter, cover with first mixture and bake in hot oven (425) for 20 to 25 minutes.

Turn out on hot serving plate with vegetables on top and serve with Tomato or Mushroom Sauce. Serves 6.

Mushroom Sauce

2 tbsp butter
1/2 lb mushrooms, sliced
2 tbsp flour
1 cup chicken broth
1/4 tsp salt
1/8 tsp pepper

Milt butter, add mushrooms and cook about 5 minutes. Blend in flour. Add chicken broth gradually, cook until thickened, stirring constantly, add seasonings and serve hot. Makes 1-3/4 cups.

Use rich milk or thin cream instead of broth.

Tomato Sauce

2-1/2 cups canned tomatoes
1 small onion, sliced
4 cloves
2 tbsp fat
2 tbsp flour
1/2 tsp salt
1/8 tsp pepper

Cook tomatoes, onion and cloves together for 10 minutes.

Melt fat, add flour, salt and pepper and blend. Add tomato mixture and cook for 2 minutes longer, stirring constantly. Strain. Makes 1 cup sauce.