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Categories:
cauliflower floret broccoli floret potato onion carrot barley cream of potato soup milk thyme flour cornmeal baking powder shortening milk
Viewed: 28 - Published at: 6 months agoIngredients
- 1 cup cauliflower floret
- 1 cup broccoli floret
- 1 cup potato, cut into 1/2 inch cubes
- 1 cup onion, chopped
- 1 cup carrot, shredded
- 13 cup quick-cooking barley
- 1 (10 3/4 ounce) can reduced-fat cream of potato soup
- 23 cup skim milk
- 12 teaspoon dried thyme, crushed
- 12 cup all-purpose flour
- 13 cup cornmeal
- 1 12 tablespoons baking powder
- 2 tablespoons shortening
- 13 cup skim milk
Method
- Spray four 10-ounce custard cups or individual casseroles or one 2-quart casserole with nonstick spray.
- Set in shallow baking pan.
- Set aside.
- In a large saucepan heat 2 cups water to boiling.
- Add vegetables and barley.
- Cook for 8 to 10 minutes or until vegetables are crisp-tender.
- Drain.
- Return vegetables and barley to saucepan.
- IN small mixing bowl stir together soup, the 2/3 cup milk, thyme, and 1/8 tsp pepper.
- Stir into vegetables.
- Divide mixture among prepared cups or casseroles or spoon into the casserole dish.
- In a bowl combine flour, cornmeal, baking powder, and 1/8 tsp salt.
- Using a pastry blender, cut in shortening until mixture resembles coarse crumbs.
- Make a well in the center; add the 1/3 cup milk.
- Stir with a fork just until moistened.
- Drop small spoonfuls of dough on top of each individual casserole or 8 mounds of dough onto large casserole.
- Bake, uncovered, in a 400 degree oven for 10 to 12 minutes for individual casseroles or about 18 minutes for large casserole or until topping is golden.
