---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Almond Popovers
  Categories: Breads, Side dish, American, S_living
       Yield: 6 Servings
  
       2    Eggs; beaten
       1 tb Oil
       1 c  Sifted flour
       1 c  Milk
     1/2 ts Salt
       1 tb Blanched almonds;
            -finely chopped
  
   Preheat oven to 425 degrees. Grease popover pan or 6
   cus- tard cups. Blend together eggs, milk, oil and
   salt. Blend in flour until smooth; beat at least 1
   min. on electric mixer or 3 min. with rotary beater.
   Fill popover pan or custard cups half full. Sprinkle
   almonds over tops.====> Bake 40-45 mins. or until
   brown and firm to touch. For crisper popovers, prick
   side of each with fork, reduce oven temperature to 350
   degrees and bake 20 mins longer. Yield: 6 large or 11
   small.
   
   Here’s a few from Southern Living - Our Best Recipes
   (1973 edition).
   
   BACON POPOVERS:  Cook 3 strips of bacon until crisp.
   Drain. Substitute 1 Tblsp bacon drippings for oil in
   recipe and substitute finely crumbled bacon for
   almonds. To serve, fill with scrambled eggs.
   
   PECAN POPOVERS:  Substitute 2 Tblsp finely
   chopped====>> pecans for almonds.  To serve: fill
   baked popovers with creamed chicken.
   
   PARSLEY POPOVERS:  Blend 1 TBLSP dried parsley into
   egg mixture and omit almonds.  To serve: fill baked
   popovers with shrimp salad.
   
   CHILI POPOVERS:  Blend 2 tsp chili powder into egg
   mixture and omit almonds.  To serve: fill baked
   popovers with chili con carne.
   
   CHEESE POPOVERS:  Blend 1/4 c grated parmesan cheese
   or shredded american into egg mixture and omit
   almonds. To serve: fill baked popover with apple sauce
   or baked apple slices.
   
   HINT:  Preheat your pans for a crisper crust.  Baking
        time remains the same.
   
   Here’s a few from Southern Living - Our Best Recipes
   (1973 edition).
   
   Formatted by Elaine Radis BGMB90B; October, 1993
   Posted November, 1991
  
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