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Cheesy Popovers beef - other, cheese 2 eggs 1 cup milk 1 cup all-purpose flour 1/2 teaspoon salt 1/2 cup shredded Fontina or Gouda cheese Serve these cheesy delights alongside roast beef or a big bowl of soup, or for breakfast with scrambled eggs. In bowl, beat eggs with milk for 1 minute or until frothy; stir in flour and salt until blended but still lumpy. Stir in cheese. Spoon into 8 greased muffin cups, filling three-quarters full. Place pan in centre of cold oven Turn oven to 450°F; bake for 25 minutes. With skewer, puncture each popover; bake for 5 minutes longer or until golden brown, crisp and puffed. Let cool in pan on rack for 5 minutes. Run knife around edge of popovers and turn out onto rack. (Popovers can be cooled completely, covered with towel and set aside at room temperature for up to 8 hours; reheat in 325°F oven for 5 to 10 minutes.) Contributor: Canadian Living Magazine - November, 1998 Yield: 8 popovers Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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