2 c. unbleached flour
2 tsp. baking powder
1/2 tsp. salt
1/4 c. canola oil
1 egg, beaten
1 c. milk
4 c. mixed, cooked vegetables (steam - carrots, corn, peas, cauliflower)
1/2 c. chicken broth
2 tbsp. butter

Mix and sift dry ingredients together and cut in oil. Combine egg and milk; add to dry ingredients, stirring until mixed. Arrange hot seasoned vegetables in bottom of oiled shallow baking dish. Add chicken broth, dot with butter. Cover with first mixture and bake in hot oven at 425 degrees for 20 to 25 minutes. Turn out on hot serving plate with vegetables on top and serve with tomato sauce. Serves 6.