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Heat oven to 375?. Spray pie plate, 10 ? 1 1/2 inches, with nonstick
cooking spray. Mix flour, 1/2 cup of the cheese, the baking powder and
salt in medium bowl. Stir in milk and egg until blended. Spread over
bottom and up sides of pie plate.
Mix remaining ingredients except 1/2 cup cheese. Spoon into pie plate;
sprinkle with remaining cheese. Bake uncovered about 25 minutes or until
edge is puffy and light brown. Let stand 10 minutes before cutting.
Heat oven to 350?. Spread oats and oat bran in ungreased rectangular pan,
13 ? 9 ? 2 inches. Bake 15 to 20 minutes, stirring occasionally, until
light brown; cool.
Increase oven temperature to 400?. Cut margarine into flour, brown sugar,
baking powder, baking soda and salt with pastry blender in large bowl
until mixture resembles fine crumbs. Stir in oat mixture and figs. Stir in
egg whites and just enough buttermilk so dough leaves side of bowl and
forms a ball.
Turn dough onto lightly floured surface; gently roll in flour to coat.
Knead lightly 10 times. Pat or roll into 8-inch circle on ungreased cookie
sheet. Cut into 8 wedges but do not separate. Brush with buttermilk and
sprinkle with oats if desired.
Bake 16 to 18 minutes or until golden brown. Immediately remove from
cookie sheet; carefully separate wedges. Serve warm.
Heat oil in 12-inch nonstick skillet over medium-high heat. Cook okra,
corn, onion and bell pepper in oil, stirring frequently, until
crisp-tender. Stir in remaining ingredients. Cook about 5 minutes,
stirring frequently, until hot.