2 ts Onion; minced
2 ts Green pepper; minced
1 ts Pimiento; diced
1 tb Butter or margarine
1 c All-purpose flour
1/4 ts Salt
1 c Milk
2 Eggs; slightly beaten
Recipe by: Southern Living
Preparation Time: 0:15
Saute vegetables in 1 tablespoon butter. Set aside.
Combine all ingredients except vegetables; beat at low
speed of an electric mixer just until smooth. Stir in
vegetables. Place well-greased muffin pans in a 425 degree
oven for 3 minutes or until a drop of water sizzles when
dropped in them. Remove pans from oven; fill half full
with batter. Bake at 425 degrees for 15 minutes. Reduce
heat to 350 degrees, and bake an additional 18 to 20
minutes. Serve immediately. Yield: 1 dozen.
NOTE: Popovers bake into crusty, hollow shells that you can
eat alone or fill with sweet or savory sauces. Once in the
oven, they'll rise high over the muffin pans. They're
leavened by eggs and the steam created by the initial high
oven temperature. Resist the temptation to open the oven
door as they bake, or they won't rise as high.
