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1 tbsp. butter
1/4 lb. dried beef, shredded
1 can (10 1/2 oz) condensed cream of mushroom soup
1/4 cup white wine
1/2 cup shredded process American cheese
2 tbsp. snipped parsley
1 tbsp. chopped pimiento
Popovers (below)
Melt butter in saucepan; cook and stir meat in butter 3 minutes. Mix soup and wine; stir into saucepan. Cook, stirring constantly, until creamy. Stir in cheese, parsley and pimiento. Reduce heat; cook 3 minutes or until cheese is melted. Serve chipped beef sauce over split hot Popovers.
4 servings
Popovers:
2 eggs
1 cup milk
1 cup Gold Medal Wondra flour
1/2 tsp. salt
Heat oven to 450F. Grease 6 deep custard cups (5 oz) or 8 medium muffin cups. With fork, beat eggs slightly; add milk, flour and salt. Beat just until smooth. Do not overbeat.
Fill custard cups 1/2 full, muffin cups 3/4 full. Bake 25 minutes. Reduce oven temperature to 350F. Bake 15 to 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot.
6 to 8 popovers
1/4 lb. dried beef, shredded
1 can (10 1/2 oz) condensed cream of mushroom soup
1/4 cup white wine
1/2 cup shredded process American cheese
2 tbsp. snipped parsley
1 tbsp. chopped pimiento
Popovers (below)
Melt butter in saucepan; cook and stir meat in butter 3 minutes. Mix soup and wine; stir into saucepan. Cook, stirring constantly, until creamy. Stir in cheese, parsley and pimiento. Reduce heat; cook 3 minutes or until cheese is melted. Serve chipped beef sauce over split hot Popovers.
4 servings
Popovers:
2 eggs
1 cup milk
1 cup Gold Medal Wondra flour
1/2 tsp. salt
Heat oven to 450F. Grease 6 deep custard cups (5 oz) or 8 medium muffin cups. With fork, beat eggs slightly; add milk, flour and salt. Beat just until smooth. Do not overbeat.
Fill custard cups 1/2 full, muffin cups 3/4 full. Bake 25 minutes. Reduce oven temperature to 350F. Bake 15 to 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot.
6 to 8 popovers
