ups of a 6-cup popover pan with non-stick cooking
ot or warm.
Serve popover with a green salad or
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.
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
Place the popover pan in the oven. Heat
Preheat oven to 400 degrees F.
Grease a 6-cup popover pan with the 1 teaspoon of butter.
Place all of the ingredients into a food processor or blender and process for 30 seconds. Divide the batter evenly between the cups of the popover pan, each should be about 1/3 to 1/2 full. Bake on the middle rack of the oven for 40 minutes. Remove the popovers to a cooling rack and pierce each in the top with a knife to allow steam to escape. Serve warm.
In a mixing bowl, beat the egg whites, milk, flour, butter and salt until smooth. Pour into an 8-in. square baking dish coated with nonstick cooking spray. Bake at 400 degrees F for 20-25 minutes or until golden and puffed. Meanwhile, in a small saucepan, combine the apples, jelly, water and cinnamon. heat over low heat until jelly is melted and mixture is heated through. Cut popover into quarters; serve with apple topping.
br>Generously grease a nonstick popover pan, or a muffin pan
ixture on top of each popover and cover with rosemary, grated
Preheat the oven to 425 F.
Grease 6 popover molds.
In a mixing bowl, combine all the dry ingredients.
Whisk in remaining wet ingredients and stir until the batter is smooth.
Fill the prepared molds halfway full and bake for 15 minutes.
Lower the heat to 350 degrees and continue baking for an additional 20-30 minutes, until the popovers puff-up and turn golden-brown.
Serve immediately.
*Chef Danny said the only baking powder that's successful in this recipe is Rumford.
Heat oven to 450\u00b0.
Generously grease 6 (6 ounce) custard cups.
Beat eggs slightly.
Beat in remaining ingredients just until smooth (do not overbeat).
Fill custard cups about 1/2 full. Bake 20 minutes.
Decrease oven temperature to 350\u00b0.
Bake 20 minutes longer.
Immediately remove from cups.
Serve hot, topped with \"I Can't Believe It's Not Butter!\".
Makes 6 popovers.
00 degrees.
Lightly coat popover pans or deep muffin tins
0 minutes or until the popover is puffed and golden brown
Brown beef with onion in large skillet; pour off fat.
Add rest of ingredients and simmer for 10 minutes.
Spoon into 13 x 9-inch baking dish.
Top with cheese.
Prepare popover batter. Pour over meat mixture, taking care to cover filling completely. Sprinkle with Parmesan cheese.
Bake for 30 minutes at 400\u00b0.