Perfect Popovers
2 eggs
1 c. milk
1 c. flour
1/2 c. salt
1 T. melted Fluffo
Place eggs unbeaten in a bowl, add milk, flour and salt. Beat 1 1/2 minutes with rotary or electric beater. Add melted Fluffo; neat 1/2 minute. DON'T OVER BEAT. Grease custard cups generously. Place cups in shallow pan to corral them for the trip to oven. Fill cups 1/2 fill. Use measuring cup for easy pouring. Bake in very hot oven 475 degrees for 10 minutes, reduce heat to 350 and bake about 30 minutes. A few minutes before you remove them from the oven prick to let steam escape. makes 6 to 8.
Note: Popovers are delicious just as is, but don't limit popovers to the bread course. Try this easy idea:
Hot Chicken Salad in Popovers
2 c. cooked chickem, cubed
2 c. sliced celery
1/2 c. sliced toasted almonds
2 T. lemon juice
2 t. grated onion]
1/2 t. salt
1 c. mayonnaise
1/2 c. grated American cheese
Combine chicken, celery, almonds, lemon juice, onion and slat in heavy skillet. Add mayonnaise and cheese. Toss lightly. Heat slowly until mixture is piping hot, about 15 to 20 minutes. Cut tops from popovers. Fill bottoms with hot chicken salad. Replace tops. Makes 5 to 6 servings.
Another idea! Serve chicken a la king or creamed tuna or ham in popover shells. Good.
Regal Strawberry Angel Delight
2 T. unflavored gelatin
1/2 c. cold water
2 c. crushed strawberries
3 T. lemon juice
1 c. sugar
1/4 t. salt
2 c. heavy cream, whipped
Angel food cake
Soften gelatin in cold water, dissolve over hot water. Add strawberries, lemon juice, sugar and salt, chill until partially set. Fold in whipped cream. Line spring form pan (you can make your own -- see 5/16/55) with 1/2 inch slices angel food cake. Fill with strawberry mixture. Chill until set (2 to 3 hours). Serves 8. Garnish with big luscious berries.
Next week: Complete instructions on how to freeze Strawberries and Asparagus.
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