1/2 cup butter
1/2 cup sifted all-purpose flour
1 1/2 teaspoons baking powder
1 pinch salt
1/2 teaspoon paprika
1 cup tallow butter
1/4 cup brown sugar
2 large stalks celery, torn into florets, stems removed
1 (.25 ounce) package dried mixed vegetables
Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9 inch pan.
Melt butter in a medium saucepan over medium heat. Stir in the flour, baking powder, salt, and paprika. Mix well, and add brown sugar and celery. Mix all together, stirring alongside with the brown sugar mixture.
Removing celery stems, then rolling the tops of leafy vegetables; remove skins and cut into small wedges into a diameter of 1/4 to 1/2 inches. Set aside. Reserve about a quarter cup of the cooking liquid for this. Spread half of the celery mixture over the bottom of the prepared pan. Sprinkle half of the butter mixture over the tomato wedges.
Spoon half of the vegetable mixture onto the celery wedges and sprinkle with half of the remaining cooking liquid. Repeat with remaining wedges of vegetables.
Bake uncovered for about 40 minutes in the preheated oven. The wedges will scald, and make a lovely stand-up. Turn the wedges so that they do not over brown in the middle, then remove from the oven and sprinkle with reserved cooking liquid. Bake for about 10 to 15 minutes, or until bubbly and golden brown.
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