From: firstname.lastname@example.org (Christi Wilson) Date: Wed, 15 Feb 1995 23:25:42 GMT Adjust rack to lower third of oven; preheat oven to 400 degrees. Grease each popover cup generously with soft butter or solid vegetable shortening. Combine ingredients in a blender or food processor; process about 40 seconds. Be sure to scrape down the sides of the bowl a couple of times and blend until mixture is completely smooth. To make by hand, whisk together the eggs, milk and butter in a large bowl. Add the flour and salt and beat until very smooth. Pour into greased cups, filling half to two-thirds full. Bake until golden brown, 35 to 40 minutes. Do not open the oven door during baking or the popovers will collapse. Makes 6 to 8, depending on the size of the baking cups. Cornmeal Popovers: Substitute/4 cup flour for the flour. Cheddar Cheese Herb Popovers: Add 1/4 cup finely shredded Cheddar cheese andspoon dried rosemary to the recipe. Nut Popovers: Add 1/4 cup ground nuts to the batter. Eggnog Popovers: Add 1 tablespoon dry instant eggnog, 1 tablespoon rum or 1/4 teaspoon rum extract, and 1/4 teaspoon ground nutmeg to batter. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (91g)|
|Recipe Makes: 8|
|Calories from Fat: 72 (41%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 268.8mg||83 %|
|Sodium 91.4mg||3 %|
|Potassium 120.4mg||3 %|
|Total Carbohydrate 15.4g||5 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 14.8g|
|Protein 10.1g||14 %|
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Calories per serving: 175
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