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 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 —–