| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Canadian |
Breads |
8 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 1 |
c |
Milk |
| 1 |
c |
Flour; all purpose |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
In large bowl, beat eggs with milk; stir in flour and salt till blended but
still lumpy. Fill 8 well greased muffin cups three quarters full; place on
centre rack in cold oven. Set oven at 450F and bake for 25 minutes. With
skewer, puncture each popover; bake 10 minutes longer or until golden
brown, crisp and puffed. Popovers can be cooled, covered with clean tea
towel and stored at room temperature for up to 8 hours; reheat in 325F oven
for 5 to 10 minutes or till heated through. MAKES: 8 Servings
Source: _Canadian Living's Country Cooking_ by Elizabeth Baird , "unlike
Yorkshire pudding which must be made at the last minute, these crisp and
easy popovers are made ahead and reheated just before serving - leaving you
free for last minute gravy making." posted by Anne MacLellan
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“A Clear Conscience Makes a Soft Pillow”