Part I “the vegetables”

3 tbs. butter
1 heaping cup chopped onions
2 cups small broccoli florets
1 medium-sized carrot, diced
1 1/2 cups small cailiflower florets
1 cup minced red bell pepper
1 cup corn (frozen ok)
5 cloves garlic, minced
salt,pepper, cayenne to taste(small amount
1 cup grated sharp chedder

1) preheat oven to 350. grease 8 in baking pan with 2 tbs. of butter.
put up a medium sized saucepan of water to boil. have ready a
strainer.

2) melt remaining tbs. of butter in small skillet over medium heat.
add onion, and saute until translucent and soft (8 minutes).

3) Meanwhile, when the water comes to a boil, drop broccoli, carrot,
and cauliflower, and blanch for 30 seconds. pour in strainer.

4) Addthe sauteed onion and the remaining uncooked vegetables. mix
well, and season to taste with salt, pepper, and cayanne. spread
vegetables in buttered pan. sprinkle cheese over the top.

PART II ” THE CAKE”

1 cup of bleached white flour
1/2 cp whole wheat pastry flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tbs. sugar
1/2 tsp each of oregano and thyme
2 tsp. dill
1 egg
1 cup of buttermilk or yogurt
2 tbs. melted butter

1) sift together flours, baking powders, soda, and salt into large
bowl. stir in sugar and herbs, mix well.

2) in seperate bowl beat together eggs, buttermilk or yogurt, and melted butter.

3) pour liquid mixture into dry mixture.mix.

4) carefully spread batter over vegetables.

5) bake 45 minutes, or until toothpick comes out clean..

let rest 10-15 minutes..

invert cake firmly and carefully unto tray.

i would make two of these to feed the bunch..one serves 4-6 people