2 tablespoons Butter or margarine -- melted
2 teaspoons Flour -- all-purpose
1/4 teaspoon Lemon-pepper seasoning
2 cups Peas, shelled -- fresh
1/3 cup Onion -- thinly sliced
3 Garlic cloves, large -- pressed
1 teaspoon Salt
1/8 teaspoon Rosemary -- crushed
2 cups Potatoes, peeled -- thin sliced
2 Tomatoes, medium -- peel/thin slice

SPOON BREAD TOPPING
1 Garlic clove, fresh -- pressed
1 tablespoon Butter or margarine
1 pinch Nutmeg
2 Eggs -- separated
1 1/3 cups Milk
1/2 teaspoon Salt
1/4 cup Yellow cornmeal
3/4 cup Cheddar cheese -- grated sharp

Combine butter, garlic, flour, salt, lemon-pepper and rosemary. 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. Cover tightly and bake in preheated 350ºF oven 30 minutes. Meanwhile prepare Spoon Bread Topping. Remove baking dish from oven; uncover and pour topping over. 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. Serve at once from baking dish. Serves 4.

*** SPOON BREAD TOPPING *** In heavy saucepan, combine garlic, milk, butter, salt and nutmeg; gradually stir in cornmeal. Bring to a full boil, stirring constantly; boil 1 minute; until thick, then remove from heat. Beat egg yolks lightly. Stir a small amount of hot mixture into yolks, then mix yolks into hot cornmeal. Stir in cheese. Beat egg whites until barely stiff; fold into cornmeal mixture.