2 Eggs; beaten
1 tb Oil
1 c Sifted flour
1 c Milk
1/2 ts Salt
1 tb Blanched almonds;
-finely chopped
Preheat oven to 425 degrees. Grease popover pan or 6
cus- tard cups. Blend together eggs, milk, oil and
salt. Blend in flour until smooth; beat at least 1
min. on electric mixer or 3 min. with rotary beater.
Fill popover pan or custard cups half full. Sprinkle
almonds over tops.====> Bake 40-45 mins. or until
brown and firm to touch. For crisper popovers, prick
side of each with fork, reduce oven temperature to 350
degrees and bake 20 mins longer. Yield: 6 large or 11
small.
Here's a few from Southern Living - Our Best Recipes
(1973 edition).
BACON POPOVERS: Cook 3 strips of bacon until crisp.
Drain. Substitute 1 Tblsp bacon drippings for oil in
recipe and substitute finely crumbled bacon for
almonds. To serve, fill with scrambled eggs.
PECAN POPOVERS: Substitute 2 Tblsp finely
chopped====>> pecans for almonds. To serve: fill
baked popovers with creamed chicken.
PARSLEY POPOVERS: Blend 1 TBLSP dried parsley into
egg mixture and omit almonds. To serve: fill baked
popovers with shrimp salad.
CHILI POPOVERS: Blend 2 tsp chili powder into egg
mixture and omit almonds. To serve: fill baked
popovers with chili con carne.
CHEESE POPOVERS: Blend 1/4 c grated parmesan cheese
or shredded american into egg mixture and omit
almonds. To serve: fill baked popover with apple sauce
or baked apple slices.
HINT: Preheat your pans for a crisper crust. Baking
time remains the same.
Here's a few from Southern Living - Our Best Recipes
(1973 edition).
Formatted by Elaine Radis BGMB90B; October, 1993
Posted November, 1991
