Recipe5

Warm melted brie and sauteed mushrooms are wrapped in a meatloaf triangle. Great for parties! These are time consuming to make, Recipe5 81245 extremely elegant.

I grew up with Popovers Recipe5 81245 to as Yorkshire Pudding despite my American heritage, and only discovered recently that there is a difference between the two. It seems that besides a continent which separates the two, the main difference is that Yorkshire Pudding the English version is made from the fat drippings from the pan and the American version brunch Popovers are made with butter. One of my favorite cookbook authors James Beard says that the Popover has gone through many changes on its way to the Popover we now know. He also suggests that baking them in a cold oven produces wonderful results, though it would take a bit of courage for me to give it a try and forego the traditional method of heating your oven & pan name brand ahead of time before popping them into the oven.

They are simple to make, be it plain, with cheese or herbs added. They look intimidating to make but trust me they aren't. My grilled chicken TIP OF THE DAY is, grease your tins well as I can atest to the fact they will stick to the bottom of the tins and cause an unsightly mess that could take days to clean up. First hand experience with these words of wisdom. Pre-heat your oven to 425 degrees.

POPOVER RECIPE

2 eggs

1 teaspoon sea salt

1 cup flour

1 cup milk

2 tablespoons butter

Beat eggs, add flour and salt, then milk and butter, being careful to not over-mix.

Pour into well greased tins 2/3 full, eggs for 20-25 minutes, till brown and puffy.

Serve warm plain, or with butter and jam.

An empty nester, recently remarried to a "meat and potatoes" guy, I have miserably failed at reinventing myself into a "meat and potatoes"cook. Don't get me wrong I love simple food, but the good kind of simple food, the kind that can't come out of a can or popped in the oven from a beef neatly tucked in the freezer. So I am about to embark on a journey to find my way back to the kitchen I once knew, and fondue to my love of preparing good food for my family, despite my long hours of work at a job that ..............let's just say isn't my calling. So grab a cup of coffee and stop by to visit me at http://www.GoodFoodJustGotBetter.com, where you can read more Musings about Food, Life, and God's Grace.