Chipped Beef in Popovers: Sandi's Recipe of the Week - November 22

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Sandi's "Recipe Of The Week"
November 22 - 28, 2003

"Chipped Beef in Popovers"

Chipped Beef in Popovers

Recipe Source:
Impromptu Party Fare
from The Betty Crocker Recipe Card Library

Serving Size: Makes 4 servings

Amount	Ingredient
1 tablespoon	butter
1/4 pound	dried beef, shredded
10 1/2 ounce can	condensed cream of mushroom soup
1/4 cup	white wine
1/2 cup	shredded process American cheese
2 tablespoons	snipped parsley
1 tablespoon	chopped pimiento
Popovers:
2	eggs
1 cup	milk
1 cup	Gold Medal Wondra flour
1/2 teaspoon	salt

Preparation Instructions:
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: Heat oven to 450 degrees. Grease 6 deep custard cups (5 ounces) 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 350 degrees. Bake 15 to 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot. 6 to 8 popovers.

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