Garlicky Baked Vegetables with Spoon Bread Topping

• 2 tablespoons butter or margarine,
• 2 teaspoons flour, all-purpose ll-purpose
• 1/4 teaspoon lemon seasoning
• 2 cups green peas shelled,fresh
• 13 cup onions hinly
• 3 each garlic cloves large,pressed
• 1 teaspoon salt
• 18 teaspoon rosemary leaves crushed
• 2 cups potatoes peeled, thin sliced
• 2 each tomatoes medium, peeled, thin sliced
• 1 each garlic cloves fresh,pressed
• 1 tablespoon butter or margarine
• 1 pinch nutmeg
• 2 large eggs eparated
• 113 cups milk
• 1/2 teaspoon salt
• 1/4 cup cornmeal
• 3/4 cup cheddar cheese grated sharp

1. Combine butter, garlic, flour, salt, lemon-pepper and rosemary.
2. In a buttered 7 1/2-cup souffle dish or casserole, layer vegetables and seasoned butter; place peas in bottom, then potatoes, onion and tomato slices, spooning part of the seasoned butter over each layer.
3. Cover tightly and bake in preheated 350'F.
4. oven 30 minutes.
5. Meanwhile.
6. prepare Spoon Bread Topping.
7. Remove baking dish from oven; uncover and pour topping 6.
8. Return to oven and bake 35 minutes longer, or until topping is puffed and nicely browned and point of small knife inserted in center comes out clean.
9. Serve at once from baking dish.
10. *** SPOON BREAD TOPPING *** 1.
11. In heavy saucepan, combine garlic, milk, butter, salt and nutmeg; gradually stir in cornmeal.
12. 2.
13. Bring to a full boil, stirring constantly; boil 1 minute; until thick, then remove from heat.
14. 3.
15. Beat egg yolks lightly.
16. Stir a small amount of hot mixture into yolks, then mix yolks into 5.
17. Stir in cheese.
18. Beat egg whites until barely stiff; fold into cornmeal mixture.

butter, flour, lemon seasoning, green peas, onions, garlic, salt, rosemary, potatoes, tomatoes, garlic, butter, nutmeg, eggs, milk, salt, cornmeal, cheddar cheese

Taken from recipeland.com/recipe/v/garlicky-baked-vegetables-spoon-34853 (may not work)