THIS RECIPE has been handed down through my family, and I've had it for almost 50 years. My husband and I especially like these popovers for a late breakfast or brunch, but they're great with soup or salad. Simply served with butter and honey, they're delicious anytime. -Alpha Wilson, Roswell, New Mexico
- 1/2 cup milk
- 1 egg
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon poultry seasoning, optional
- Let milk and egg stand at room temperature for 30 minutes. Combine all ingredients in a bowl; beat just until smooth. Pour into four greased 6-oz. custard cups; place on a baking sheet. Bake at 425° for 15 minutes. Reduce heat to 350° (do not open door). Bake 15-20 minutes longer or until popovers are deep golden brown (do not under bake). Serve warm. Yield: 4 popovers.
Originally published as Popovers for Two in Reminisce Extra February 2000, p45
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