| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Bread | 6 | Servings | |
INGREDIENTS
| 4 | Eggs | |
| 2 | c | Sour cream |
| 2 | c | Flour |
| 5 | tb | Sugar |
| 1/4 | ts | Salt |
| 1 | qt | Strawberries |
| 3 | tb | Sugar |
| 2 | tb | Cornstarch |
| 1 | tb | Orange liqueur or orange juice; optional |
INSTRUCTIONS
STRAWBERRY SAUCE From: christi@meaddata.com (Christi Wilson) Date: Wed, 15 Feb 1995 23:25:42 GMT Butter 6 popover cups (or 7 custard cups) and sprinkle with sugar. Heat oven to 450 degrees. Beat eggs until foamy. Combine with sour cream. Sift flour. Add sugar and salt and sift again into a bowl. Add liquid and beat until smooth. Divide among popover cups. Place on cookie sheet, and bake 15 minutes; reduce heat to 350 and cook 20 minutes more. Divide the popovers in half then cover with strawberry sauce. Serves six to 12. (These are big popovers; you may think half is enough for a dessert portion or a whole one would make a good breakfast). Strawberry sauce: Hull strawberries and wash them. Combine sugar and cornstarch in a saucepan and stir mix completely. Slice strawberries into the saucepan and set aside for 20 minutes, stirring occasionally. Add the liqueur and heat over medium flame until the mixture boils, stirring occasionally. Remove from heat. Serve over ice cream, sliced bananas, waffles, pancakes, popovers, with angel food cake or pound cake, or spoon on top of cheesecake. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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