| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads, Side dish |
12 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1 |
c |
Milk |
| 1 |
tb |
Butter; melted |
| 2 |
|
Eggs |
| 4 |
tb |
Roasting Pan Drippings; to 8tbs as needed |
INSTRUCTIONS
Preheat oven to 475 degrees.
Whisk together the flour, salt, milk, butter and eggs. Using a baster, drop
a teaspoon or two of drippings into each cup of a muffin tin. Put the
muffin tin in the preheated oven. When the drippings are sizzling hot,
remove the tin and fill each cup 1/2 to 2/3 full with butter.
Bake for 15 minutes, then reduce oven temperature to 350 degrees, and bake
for 15 to 20 minutes longer, or until the popovers are puffed and brown.
Serve hot. Yields 12 large popovers.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com
Posted to EAT-L Digest by Bill Spalding <billspa@ICANECT.NET> on Nov 23,
1997
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