| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Bread |
8 |
Servings |
INGREDIENTS
| 2 |
lg |
Eggs; at room temperature |
| 1 |
c |
Milk |
| 1 |
c |
All-purpose flour |
| 1 |
tb |
Butter or margarine; melted |
| 1/4 |
ts |
Salt |
|
|
CREAMED ASPARAGUS AND HAM |
| 1 |
|
Bunch (3/4 lb.) asparagus; cut into 1-inch pieces |
| 1 |
tb |
Butter or margarine |
| 1/4 |
c |
Minced onion |
| 2 |
tb |
Flour |
| 1 1/2 |
c |
Milk |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Freshly ground pepper |
| 1 |
pn |
Nutmeg |
| 1/2 |
c |
Diced smoked ham |
| 3 |
tb |
Snipped fresh chives |
| 1/4 |
c |
Grated parmesan cheese |
INSTRUCTIONS
FILLING
From: christi@meaddata.com (Christi Wilson)
Date: Wed, 15 Feb 1995 23:25:42 GMT
Preheat oven to 450 degrees F. Generously grease eight 2 1/2-inch muffin
pan cups. Heat in oven until very hot, about 5 minutes. Meanwhile, blend
eggs, milk, flour, butter and salt in blender just until smooth, scraping
sides as needed. Pour into prepared muffinpan cups. Bake 20 minutes. Reduce
oven temperature to 350 degrees F. and bake 20 minutes more, until deep
golden and crisp. Remove from pan.
Creamed Asparagus and Ham Filling: Cook asparagus in saucepan of boiling
salted water just until tender, about 3 minutes. Drain. Melt butter in
medium saucepan over medium heat. Add onion and cook until translucent,
about 3 minutes. Stir in flour and cook, stirring, 1 minute. Gradually stir
in milk, salt, pepper and nutmeg; bring to boil, stirring. Reduce heat and
simmer 5 minutes. Stir in asparagus and ham and heat through. Stir in
chives.
Cut off tops of popover and spoon in creamed asparagus and ham. Sprinkle
with cheese and replace tops. Makes 8 servings.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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