Sunday, April 30, 2006

Sunday Dinner

This is from one of those old cookbooks I wrote about before. The first time I had it was at grandma's while visiting. Even my picky husband loved it and I've been making it ever since. The gravy option is mine since he doesn't like cream soups.

Poor Man's Steak

2lbs. ground beef (round, sirloin or 90% lean)
2c. crushed saltines
2c. milk
salt and pepper to taste
chopped onion optional
1 can cream of mushroom soup
1 can beef gravy

Mix beef, saltines, seasonings, milk and onions well.
Press into a 9x13 pan.
Refrigerate overnight or for 4-6 hours.
Cut into squares-roll each in flour and brown in oil.
Replace in pan and pour soup and 1 can water or gravy
and 1 can water over all.

Bake 350 degrees for 1 to 1 1/2 hrs.

Perfectly Boiled Potatoes
From: Everything on a Waffle by Polly Horvath
If you can find this book it's worth the read. Quirky little thing, really cute and different.

The most important thing about making perfectly boiled
potatoes is to start with a dozen uniform red potatoes.
So go to your greengrocer or wherever you get your
potatoes and don't buy a bag of them, hunt through the
loose, piled-up potatoes until you find a dozen that are
medium-sized and all almost exactly alike. Don't get any
with scabs or strange growths or that look like they have
a nose. Take them home and peel them. Put enough water
in a large pot to cover your potatoes. Cook for forty
minutes, putting in more water if it boils out. Drain
the potatoes and put them back in the pot. Put the pot
back on the burner and shake it a bit so the potatoes
dry over the heat. Then they are done. Now what you do
with them is a matter of taste. Some people like sour
cream, some like butter and parsley. Some people like
ketchup or cheese. I like mustard. But Miss Bowzer says
it is nobody's business but your own what you do with
your potatoes.

Garlic Snap Peas

1/2 pound sugar snap peas
1 T butter
1 T olive oil
1 clove garlic minced
freshly ground black pepper

Bring a medium-size pan of water to the boil. Snap the ends from the peas and pull the strings.

When the water comes to a boil, add the peas and time 2 to 3 minutes, until just tender. Drain in a colander and run cold water over the peas until cooled.

Heat the butter and oil over medium heat. Add the garlic and saute 1 minute, until soft and fragrant. Put the peas into the pan and heat through, stirring often. Stir in the coarse salt, heating for 30 seconds. Season with pepper and serve.

Serves 4.
This was one of those terrific experiments turned family favorite. Like peaches and cream, only better!

Georgia Cheesecake Pie
Printable Recipe

1 single crust pie crust-unbaked
2c. peeled and thinly sliced peaches
1-8oz. pkg. cream cheese
1/2c. sugar
1 egg
1t. vanilla
2T. flour

Flour bottom of unbaked pie crust with 2T. flour.
Add peaches to crust.
Mix remaining ingredients and pour over peaches.
Bake 375 until top is set and partially browned~ about
35 min.

Wednesday, April 26, 2006

R,S, C #11 Recipes

Submissions for yesterday's game left me pleasantly surprised. I honestly had it in my head that there was no way to make those 3 ingredients anything but bland.

Here they are:

From Ian over at
Gallumphing Gourmand,
the yummiest take on risotto I've seen in a long time!

Piggies Are The Blanket
Serves lots

1 C arborio rice
4 C chicken stock
½ lb. thinly sliced ham
½ lb. bacon, cooked and crumbled
2 C cheddar cheese, shredded
¾ C parmigiano reggiano cheese, shredded
1 medium onion, diced
4 cloves garlic, minced
2 tbsp butter
1 tbsp extra virgin olive oil

Bring chicken to a simmer in a saucepan.
In a deep, heavy, medium sized saucepan, heat oil and remaining butter. Add
onions and garlic and cook until soft, about 2 minutes.
Add rice and stir to coat with butter and oil. Let cook for about 3-5
Add simmering stock, ½ C at a time, stirring enough to keep the rice from
sticking to the edges of the pan. Wait until the stock is almost completely
absorbed before adding the next ½ C. This process will take about 20
minutes. The rice should be just cooked and slightly chewy. Stir in the
parmigiano, and the crumbled bacon. Remove from heat.

Now comes the fun part.

Preheat the oven to 400F.
Lay out some slices of ham on a baking sheet. Spoon a couple of heaping
tablespoons of the rice mixture on to each slice, and roll them up into
tubes. The tubes should be completely filled with rice.
Place the tubes into a lightly greased casserole dish side by side.
Sprinkle the grated cheddar cheese over the top of the ham rolls, and cover
that with some breadcrumbs. Add more fresh ground pepper if desired.
Bake at 400F for about 20 minutes, until the cheese is melted and bubbly.

From Dalene at
From the mixed-up files of a middle-aged mind one of her mother's dishes:

Cheesy Ham Bake

My mom--who, with six kids to feed as well was the queen of making a
lot out of a little--used to make something like this, although I'm
going to kick it up a notch. (only one notch, however)

Steam a pot of a nice Calrose rice.

In the meantime chop a bunch of green onions, grate the cheddar cheese
and chop some slices of pre-baked ham. Still it all together with
grated carrots, one half-pint of cream and a generous cup or two of
fresh peas, lightly steamed. Season with sea salt and dashes of garlic
powder and paprika.

Pour into a casserole dish, cover and bake till heated through. Top
with more cheese (why not?) and bake again, uncovered till cheese is
Here is what I came up with:

Marinated Ham and Rice Salad

3 c cooked long-grain white rice
1 c ham cubes about 1/2" dice
1 c cheddar cheese cubes about 1/2" dice
1/2 black olives-halved
1/4 c small diced carrot
1/4 c small diced green pepper
1/2 c frozen baby peas
1/2 c grape tomatoes-halved
1 bottle (oz) Italian dressing

Combine all ingredients and toss well. Chill for 3-4 hours to allow flavors to blend well.
Serve with a crusty French bread or rolls and fresh butter for a hearty lunch.
And lastly, one from my recipe files:

Ham and Broccoli Casserole

2 cups chopped, cooked ham
10 oz. frozen broccoli
1 cup cooked rice
10 3/4 oz. can cream of mushroom soup
1 cup shredded cheddar cheese
1/2 cup sour cream
1 pkg. prepared stuffing mix
salt and pepper to taste

Combine all ingredients except stuffing in 9x13 baking dish.
Prepare stuffing mix according to package directions. Spread
stuffing over ham mixture. Bake at 325 F for 1 hour until top
is browned and mixture is bubbly.

Tuesday, April 25, 2006

Ready, Set, Cook #11

If you have not played Ready, Set, Cook with us yet please go here for the rules of play.

No whining this week~another of my adorable children gave me three ingredients (hey, my brain is not always ON) that are three of their favorites.

Take it up with him, if you dare. He's awful cute and may just give you that pleading cute child look or worse, this look:

and that would end all the argument.

His 3 for today are:

cheddar cheese

Even I will play this week just to see what on earth I could possibly come up with that wouldn't be disgustingly BLAND with these three foods!

All I can say this time is, GOOD LUCK!

Monday, April 24, 2006

Nope-not recipes. Too bad, eh? I think that's closer to the 100+ mark. Maybe someday I will get to 10,000 recipes. That would definitely be a feat.

No, the 10,000 I am referring to is hits (almost!). Not quite the feat that cmhl has achieved but not too bad for a nobody mommy from Bethlehem, huh?

Who'da thunk it? I was only out to (finally) do some food journaling for myself and my kids to have to look back on~and lo and behold a few of you actually READ this!

Thank you much loyal readers :o)

Sunday, April 23, 2006

Sunday Dinner

Greek Meat Patties

2 pounds ground or minced Beef or Pork
2 white bread slices (soaked in water for 10 minutes)
1 egg
Lemon (To garnish)
1 tablespoon fresh mint, minced
1 medium Onion, minced or grated
1 tablespoon fresh minced oregano
1 bunch fresh parsley, chopped
Salt and pepper to taste
2 tablespoons fresh minced thyme

Squeeze excess moisture from the bread and discard
crusts. In a bowl, mix together all the ingredients by hand
or with a large wooden spoon. Allow to rest a half an hour
before working with it. Make the mixture into large flat
(thin) burgers and grill about 3 minutes on each side.
grill, approximately 3-5 minutes on each side til done,
but still moist. Don't let them dry out or become dark.
Serve on a platter with wedges of lemon.

Greek Green Beans Braised With Mint and Potatoes
Serves 4

3 tb Olive oil & margarine, mixed
1 c Tomato juice or sauce
1 lb Fresh green beans- trimmed, cut
1 tb Chopped fresh parsley, opt.
2 md Potatoes; peeled
Salt & freshly ground pepper
Chopped fresh mint

Heat the fat in an enameled pan and mix in the tomato juice or sauce.
Add the green beans and parsley to the pan with enough water to
almost cover. Tuck the potato slices in between, partially cover the
pan, and simmer for 25 minutes, the stir and season with salt,
pepper, and 2 tablespoons chopped mint. Cook uncovered until the
beans and potatoes are fork tender, about 10 more minutes. If the
sauce has not thickened, pour it into a small pan, and boil down to
one cup, then combine with the beans and potatoes in a warm serving
bowl. Sprinkle with a little additional fresh mint and serve warm.

Cucumber Buns

3-1/4 to 3-3/4 cups all-purpose flour
1 package active dry yeast
2 tablespoons snipped fresh chives or 1 tablespoon dried chives
1 medium cucumber, peeled and cut up (1-1/2 cups)
1 teaspoon snipped fresh dill or 1/2 teaspoon dried dillweed
1/2 cup dairy sour cream
1/4 cup water
1 tablespoon sugar
1 teaspoon salt

In a large mixing bowl combine 1-1/4 cups of the flour, yeast,
chives, and dill. In a food processor bowl, process cucumber until
smooth (there should be 3/4 cup).
In a saucepan heat and stir cucumber puree, sour cream, water, sugar,
and salt until warm (120 degree F. to 130 degree F--mixture will look curdled.)
Add to flour mixture.
Beat with an electric mixer on low to medium speed for 30 seconds,
scraping bowl. Beat on high speed for 3 minutes more.
Using a spoon, stir in as much of the remaining flour as you can.

Turn out onto a lightly floured surface. Knead in enough of the
remaining flour to make a moderately stiff dough that is smooth and
elastic (6 to 8 minutes). Shape into a ball. Place in a lightly greased
bowl; turn once to grease surface. Cover; let rise in a warm place
until double (about 45 minutes).

Punch dough down. Turn out onto a lightly floured surface.
Cover; let rest 10 minutes. Divide into 12 pieces.
Shape each piece into a ball; arrange in a greased 13x9x2-inch
baking pan, allowing space between each ball.
Cover; let rise in a warm place until nearly double (about 30 minutes).
Bake in a 350 degree F oven for 20 to 25 minutes or until light brown.
Serve warm or cool. Makes 12 rolls.

Snow Dessert

1 (10 inch) angel food cake
1 (8 ounce) package cream cheese
1 c milk
1 (16 ounce) package frozen whipped topping, thawed
1 (21 ounce) can blueberry pie filling or other fruit filling or 2 c pudding-any flavor
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract

Break angel food cake into small pieces, and
spread into the bottom of a 9 x 13 inch baking
dish. Mix together confectioners' sugar, cream cheese,
vanilla, and milk until smooth. Fold in whipped
topping. Pour over cake pieces.
Pour blueberries, other fruit, or pudding
over all. Chill for 4 hours or overnight.

Friday, April 21, 2006

Key Limes

Fragrant and sweeter than regular "Persian" limes, they are tiny and thin skinned. The flavor really is different than the standard lime. I tried once to make a pie with regular lime juice and the taste was absolutely wrong. These little guys are great for far more than the traditional pie. Check out these recipes and the one for the pie below. Try using key lime juice to replace regular lime juice an any recipe~you'll really appreciate the difference!

Sopa De Lima (Lime Soup)

3 corn tortillas -- cut in strips
vegetable oil -- for frying
2 chicken breasts
1 small onion -- chopped
2 cloves garlic -- chopped
6 black peppercorns
1 two inch stick cinnamon
8 whole allspice
1 tablespoon fresh oregano -- chopped
4 cups chicken broth
1 tomato -- peeled and chopped
2 tablespoons key lime juice
1 green New Mexican chile -- roast, peel, chop
4 key lime slices
chopped cilantro -- for garnish

Fry the tortilla strips in 360-degree oil until crisp. Remove, drain, and keep warm.
Place the chicken, onion, garlic, peppercorns, cinnamon, allspice, oregano, and broth in a pot. Bringto a boil, reduce the heat and simmer, covered, for 30 minutes. Allow the chicken to cool in the stock.

Remove the chicken, and using two forks, shred the meat. Strain the broth and add enough water to
make 1 quart of liquid. Reheat the chicken broth with the tomato, lime juice and chile. Add the chicken and simmer until the chicken is hot.
To serve: Place some of the tortilla strips in the bottom of a soup bowl, add the soup, garnish with a lime slice and serve.
Quick and great with any poultry or fish.

Key Lime Red Sauce

1 T Key lime juice
1/2 c catsup
1 T Worcestershire sauce
1 dash Tabasco

Mix all ingredients, refrigerate. Makes about 2/3 cups.
I just made a Key Lime pie yesterday from the recipe below. I love this one since I find that you can easily use lemon juice and get a wonderful lemon cream pie!

I'm not a huge fan of meringue and it isn't traditional atop a Key Lime pie so I use the usual whipped cream. The result is delicious and cool. This is the perfect pie on a warm Summer's evening or a perfect complement to almost any Spring menu.

Key Lime Pie

1 9-in pie shell
5 egg yolks
14 oz sweetened condensed milk
8 T Key lime juice (it's too early to get Key Limes at my supermarket but I did find a great bottled version~Key largo Key Lime Juice)


1 c whipping cream
3 T powdered sugar
Zest of 1 lime

Preheat oven to 350. Put the yolks in a large bowl and
beat them with a whisk, just breaking them and mixing
them well. Slowly stir in the condensed milk. Mixing
well, stir in the lime juice. Pour the filling into the
pie shell. Bake for about 12-to-15 minutes. Remove and
cool. Whip the cream, slowly adding the powdered sugar.
Spread over the pie and sprinkle zest over. Serve at
room temperature, but refrigerate if not serving
within 3 hours of baking. This is not very high and
should probably be doubled with added baking time.
Also would make an excellent lemon meringue pie using
lemon juice instead of lime and making a meringue

Some great recipes are here as well:
Kermit's Key West Key Lime Shoppe

Wednesday, April 19, 2006

R,S,C #10 Recipes

New players this week! Check out the yummy recipes they sent in. Oh, and please, pretty please,
visit their blogs!

From novaks8:

Orange Pasta Chicken Salad

5 cups of cooked and cooled bowtie pasta
4 Boneless skinless chicken breasts, cooked,cooled and diced
1 1/4 cups seedless grapes, cut in half
1 large cucumber, cut into bite size pieces
6 scallions sliced
1 Can Mandarin Orange Slices
1 head lettuce, chopped
1 grated carrot
Orange Vinaigrette
1/4 cup vegetable oil
1/4 cup white wine vinegar
3/4 cup orange juice concentrate
1 teaspoon salt
1/2 teaspoon pepper

Mamacita's submission:

Summer Pasta Salad

Four large chicken breasts (cooked)
One pound farfalle
One can mandarin orange slices
One bottle poppy seed dressing
Two cups feta cheese, crumbled

Cook the farfalle. Set aside to cool, but be sure to mix the dressing with it before the pasta starts to

stick together.

Shred the COOKED chicken. Open the can of orange slices. (Do not drain.) Mix both with the

dressing-coated farfalle.

When pasta is definitely cool, stir in the crumbled feta. Mix well.
Cover bowl and place in refrigerator overnight.

Have it for lunch the next day. It's best when the weather outside is really, really hot.
Some people like to put diced onions in this salad but I hate onions.
I have used several different kinds of dressing and many of them were delicious. Be creative.

Ian (my newest bloglink ~~>)sent this in:

Chicken Pasta With Orange Sauce
yield: 4 entree servings or 8 appetizers

1 lb. chicken breast, cut into chunks
1 can mandarin orange segments, with juice
1 C white wine
2 tbsp flour
pinch of paprika
salt & pepper to taste
2 tbsp + 2 tbsp butter
1/4 C slivered almonds
small handful of sesame seeds
4 C bowtie pasta

Brown chicken in 2 tbsp butter, drain and set aside.
Add some more butter to the pan, and mix in the flour. Add the orange
segments, the wine and the paprika. Mix to combine, and simmer on low heat
for about five minutes, uncovered.
Meanwhile, put a large pot of salted water on to boil for the pasta.
Place the chicken back into the pan, and continue simmering, covered, until
the sauce reduces by about 25%, about 15 minutes.
When the water boils, cook the pasta until just al dente.
Place the pasta on a plate or bowl and add the chicken and sauce over the
top. Sprinkle with the almonds and the sesame seeds, and toss to combine.
Serve immediately.

I have this in my files using this week's ingredients:

California Chicken

60 Cloves fresh garlic
Boiling water
3 c Whipping cream
Salt and white pepper to taste
1/4 c Butter
4 Whole chicken breasts, split
Skinned and boned
1/8 t Each cinnamon, tarragon
2 Ripe avocados
Juice of 1 lime
1 sm Can (6 oz.) mandarin orange segments, drained
1 T Chopped fresh parsley
1 lb farfalle-cooked al dente and kept warm

Place garlic cloves in a saucepan with boiling water to cover. Boil
for 2 minutes. Drain, then peel cloves. Return garlic to pan and
add whipping cream. Simmer, stirring occasionally, until garlic is
very tender and cream is thickened and reduced by half. Rub garlic
and cream through a wire sieve. Return to sauce pan and season with
salt and pepper. Set aside and place plastic wrap on cream surface.
Heat butter in frying pan over medium high heat. Add chicken and
saute for 1 minute, turning chicken once. Do not brown. Place
chicken in oven-proof platter. Bake in 325-degree oven 7 to 10
minutes. Meanwhile peel avocados, cut into 1/2-inch slices and toss
with lime juice. Pour garlic mixture over chicken and return to oven
for 2 or 3 minutes. Garnish with drained avocado and orange slices.
Sprinkle with chopped fresh parsley and paprika to taste. Serve at
once with warm farfalle.

Tuesday, April 18, 2006

Ready, Set, Cook #10

If you have not played R,S,C with us yet, please click on the icon in the right sidebar to read up on the rules of play.

The three ingredients up for play today are:

4 boneless, skinless chicken breasts
1 lb farfalle (bow tie pasta)
1 can mandarin orange segments

Remember, your "virtual" pantry is unlimited! You can add whatever you would like to these 3 to make a full meal or a single dish.

Even though you are diligent and read the rules of play ;) please remember to list the title of your recipe ONLY in the comments section. The real recipe (or detailed instructions) is emailed to me.

"See" you tomorrow!

Friday, April 14, 2006

Product Review: Reynolds® FunShapes™ baking cups

I was contacted by a terrific PR firm, Hass MS&L - Public Relations, and asked if I would review a product for Reynolds. I was more than happy to accept and here's how things went.

Upon receiving the cups and opening the first thing that I took note of was that there were no recipes included. They do give a web address on the back of the box and an 800 number that you can call to request recipes but, not everyone has internet access and personally, when I purchase a product it's usually for immediate use. A recipe or two included with the product would go a long way in helping the consumer make the most of these.

They are also obviously a single-use product. I think I had a different idea when I saw them the first time on the website. Be careful not to handle the empty cups too heavily, they are thin and lose their shape easily if you aren't careful. No matter, they are really cute and we plan to make the most of them!

I received 3 different shapes; stars, hearts and eggs. Since we are two days away from Easter we chose the eggs today. I used a boxed cake mix for ease of use and also because it's most likely what most consumers would use nowadays.

I balked a little at the directions on the back of the box stating to simply set the ungreased cups on a baking sheet and fill half-full. I really wanted to grease them first (with a cooking spray) but I also wanted to follow directions to see exactly how well they would work.

Half-full was a little too full for the batter I used since it was thicker and that makes it harder to really see if there is batter only halfway up the sides of the cups. They baked quickly like any cupcake would and I was really surprised that they came out of the cups easily.

I frosted some still in the cups and I also removed some and frosted the bottoms since they were really smooth and pretty that way. A white ganache would look nice on them and give them the look of an expensive dessert.

The kids decorated them and they all thought they were great-and they're the ones we buy these things for anyway, right? One of the kids noticed that 5 of the eggs, inverted from the cups make a really cute butterfly shape when put together correctly. (One in the center and two on each side-point in-one towards the top and one towards the bottom.) Forgive the lousy photos!

They are a bit larger than a cupcake so if you are feeding smaller appetites, keep that in mind.

Bottom line? I'd buy them. Most likely for special occasions and not everyday use. Since I still have a few kids in school and I have a lot of functions to provide treats for, I can see these coming in handy!

Tuesday, April 11, 2006

R,S,C ~A little differently

Many of us will celebrate Easter this Sunday which can only mean one thing for Monday; leftovers.

Your challenge this week; take a few ingredients that are the usual leftover suspects and send in your favorite recipe for Easter Leftovers.

If you don't celebrate or go elsewhere for the day, here are a few ideas to spur you on:

ham, pork roast, turkey or lamb
green beans
asparagus (never a leftover in my house!)

Everyone has something different so please feel free to use whatever foods you usually have leftover.

After they are all mailed in I'll post them and that way we will all have some (hopefully) new and delicious ideas!

Here are two recipes as examples. One for all those pesky hard-boiled eggs (nope, not egg salad!) and one for ham and asparagus leftovers.

Creamed Eggs

Add 2 to 4 hard cooked eggs, cut into quarters,
to 1 cup medium white sauce. Serve hot over toast or
biscuits or rice.

Add chopped bacon, ham or sausage, green pepper or onion also.

Impossible Ham & Asparagus Pie

2 c smoked ham, fully cooked, cut into cubes
1 1/2 c swiss cheese,shredded
2 c cooked asparagus-cut up and drained
2 onions, green, sliced
1 1/2 c Milk
3 eggs
3/4 c Bisquick
1/4 t salt
1/8 t pepper

Heat oven to 400. Grease pie plate. Sprinkle ham, 1 c. cheese, the
asparagus and onions in plate. Beat milk, eggs, baking mix, salt and
pepper til smooth, 15 sec. in blender at high speed. Pour into plate.
Bake til knife inserted in center comes out clean. 40-45 min.
sprinkle with 1/2 c. cheese. Cool 5 min. 6-8 servings.

Sunday, April 09, 2006

Sunday Dinner

Orange Chicken Breasts
Harvest Rice
Italian Seasoned Green Beans
(Our family needs to double the chicken and popover recipes)

Orange Chicken Breasts

2 T margarine
4 boned and skinned chicken breasts
1/2 c chicken broth
1/4 c honey
1/4 c orange juice, frozen concentrate -- thawed
1 T lemon juice
1 T cornstarch
1 t curry powder
Salt and pepper -- to taste
6 orange slices
2 T toasted almonds

In skillet melt butter; brown chicken lightly on both sides; remove
and set aside. Mix together chicken stock, honey and orange juice
concentrate and lemon juice. Blend in cornstarch and curry powder.
Pour into skillet, bring to a boil, stir until thickened. Season to
taste with salt and pepper. Return chicken to skillet and finish
cooking for about 5 minutes. Do not overcook. Arrange chicken on
platter and garnish with orange slices and toasted almond slices.
Spoon sauce over. Serves 4.

Harvest Rice

2 T butter
1/4 c onion, minced
2 ribs celery, including tops-diced
1/2 lb mushrooms, sliced
1/4 t sage
1/4 t marjoram
1/4 t thyme
1 T red wine vinegar
1/4 c green onion tops, minced
3 c cooked long-grain rice
1/4 c chopped pecans
1/4 c parsley, chopped
1/4 c Parmesan

Heat butter in a large skillet. Saute onion and celery until soft. Add
mushrooms, sage, marjoram, thyme and vinegar. Simmer over low heat 10
minutes. Preheat oven to 350 degrees. Combine vegetable mixture with green
onions and rice. Stir in nuts. Spread in an ovenproof casserole. Sprinkle
with parsley and cheese. Bake 15 mins or until heated through. Serves 6-8.

Italian Seasoned Green Beans

1 lb fresh green beans, cleaned
2-3 T olive oil
1 t oregano
1 t basil
1 clove minced garlic
salt and pepper to taste
1 T Mrs. Dash Garlic and Herb in place of garlic, oregano and basil

Heat large skillet over medium-high heat. Add olive oil and garlic (or Mrs. Dash) and green beans.

Saute until the beans are tender-crisp. Add oregano and basil and toss until combined well. Add salt and pepper and serve.


1 cup all-purpose flour
1/2 teaspoon salt
1 cup milk
1 T cooking oil
2 large eggs, lightly beaten

In mixing bowl, beat ingredients together until just smooth (batter
will be thin). Place a well-greased 3 1/2-inch muffin or popover pan
in a 450º F oven for 3 minutes, or until a drop of water sizzles
when dropped it is dropped in the pan. Remove pan from oven and fill
each cup half full with batter. Bake in a 450º F oven for 15
minutes. Reduce heat to 350º F and continue to bake 20 to 25 minutes
longer. A few minutes before removing them from the oven, prick each
popover with a fork to release steam. Serve immediately. Makes 6