ook, uncovered, while preparing fillings.
Prepare fillings, one at a time
In a large skillet, cook sausage until browned and pour off any excess fat.
Add onion and green pepper. Cook for a few minutes.
Stir in flour, basil, marjoram, and tomato sauce.
Heat well, then pour into 9x13\" baking pan. Arrange mozzarella slices on top.
POPOVER BATTER:
Beat together the eggs and add flour, milk, oil, and salt. Whisk together until combined.
Pour popover batter over all and sprinkle with Parmesan cheese.
Bake at 425 for 25 to 30 minutes or until well browned and serve at once.
heese. Divide meat and spinach fillings as will suit your vegetarian
ll ingredients except for chicken, fillings, and sauce ingredients to make
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
f the ingredients, cut the recipe in half and blend in
any components.
1 - Filling - Fillings will vary based on your
ups of a 6-cup popover pan with non-stick cooking
Place the popover pan in the oven. Heat
This can be topped with a variety of fruit fillings to suit any taste.
his page but from another recipe in this book for \"Cheap
note***The dough recipe is for around 50 perogies.<
ot or warm.
Serve popover with a green salad or
rown, 15-20 minutes.
Fillings:
If traditional filling is
hey are secure (otherwise the fillings could spill out while the
n advance if desired. See recipe below....
2.\tMake the