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    Popover: by Mary Anne Young

    Uploaded by

    JBPucci
    A recipe for a brunch popover that originally appeared in the Sept. 16, 1965 Syracuse Post-Standard.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Popover: by Mary Anne Young

    Uploaded by

    JBPucci
    28 views1 page
    A recipe for a brunch popover that originally appeared in the Sept. 16, 1965 Syracuse Post-Standard.

    Original Title

    Brunch Popover

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

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    A recipe for a brunch popover that originally appeared in the Sept. 16, 1965 Syracuse Post-Standard.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    28 views1 page

    Popover: by Mary Anne Young

    Uploaded by

    JBPucci
    A recipe for a brunch popover that originally appeared in the Sept. 16, 1965 Syracuse Post-Standard.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    By MARY ANNE YOUNG

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    "Makeo good ^breakfast, sir; I always say o halfakfasted man is no good" once remarked John
    sworthy, an English writer

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    All nutritionists agree on the importance of a


    good breakfast, and since this is Better Breakfast
    Month, why not encourage your family to improve
    their good breakfast habits?

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    Use meat as your ally if you're having 1


    getting your sleepyheads up in the morning. The
    nose-tingling aroma of frying bacon will open their
    eyets wide and definitely stimulate lazy eaters.

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    Bacon-Banana Wrap and Bacon and Psars are


    two ideas .to try for an extra breakfast surprise.
    Another recipe that will draw reluctant breakfosters to the table is Breakfast Call Patties. They're
    fortified with cereals/ and rolled oats are blended
    lightly with ground beef. They may be topped with
    a cheese sauce.

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    You'll have fun


    ing Brunch Popover, a
    whopper of a popover with a spicy apple-sausoge
    filling that looks inviting and gives forth a deliciously appetizing aroma,

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    Give yourself and family a real break byputting


    your hand to Blueberry Danish Strips. Fresh luscious
    berries give flavor to coffee cake that cannot be
    matched it's both sweet and spicy.

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    Make useof left-over meats of the evening meal


    for a variety of breakfast dishes. You can top English muffins with fried ham, scrambled eggs and a
    mushroom cap or try placing squares of baked meat
    loaf on bread slices topped with a poached egg with
    Spanish omelet sauce.

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    POPOVER

    Just remember, it s up to the wife who's wise in


    the ways of what a hearty breakfast means to her
    children and husband, to give them energy, nourishment and alertness through a better breakfast

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    2 large egga
    1 cup milk
    teaspoon salt

    1 tablespoon melted
    butter
    1 cup .flour

    Pillin
    2 cups canned apple
    sauce
    2 tablespoons brown
    sugar
    | I/a teaspoon cinnamon
    1/8 teaspoon nutmeg

    Dash cloves
    1 teaspoon grated
    lemon rind
    1 pound little sausagea
    cooked and drained

    BREAKFAST CALL PATTIES


    1-1/2 pounds ground beef
    1 cup rolled oats, quick
    or regular
    r

    Preheat oren to 1*00 degrees F. Sot 8 or 9 inch


    skillet or shallow casserole in o*ea to heat while preparing batter. Beat eggs until very ll^t and fluffy}
    beat In nilkf salt and melted butter. If nixing by hand,
    stir in flour 2 or 3 tablespoons at * time. If using a
    mixer, turn to low speed and add flour about 1/1} cup at
    a time. Batter should be smooth and ere any.( Brush hot
    skillet or casserole generously with butter or margarine,
    then pour in batter and place in oven Immediately. Bake
    for 30 nlnutea at 1+00 degrees P.; then reducs heat to a
    moderate 350 degrees P. and continue baking an additional 10 minutes. The popover risea very high at the sides
    and dips in the middle to form a shell. While popover is
    baking, mix apple sauce, sugar and apices in a saucepan
    and cook 3 to k minutes; stir in lemon rind. Cook and
    drain sausages. To serve, spread hot apple aauso mixture
    in hot popovor shells top with hot aauaagoa. Cut into
    wedges. (Makes 6 servings.)

    1A cup finely chopped


    onion .
    1/2 cup catsup
    2/3 cup milk
    teaspoons salt

    1 teaspoon Worcestershire
    sauce
    2 cups ready-to-eat high
    protein cereal
    2 tableapoons shortening,
    butter or margarine
    11 oc. can. Cheddar cheess
    soup
    8 slices buttered toaat

    BACON AND PIARS


    3 fresh peara
    1 pound bacon
    teaspoon cinnamon

    1/8 teaspoon clovea


    3 tableapoona browi sugar
    French toaat
    BJ

    Combine beef, oats, egg, onion, catsup, 1/3 cup


    milk, salt and Worcestershire sauce; mix well. Shape
    into 8 patties 3-1/2 inches in diameter. Roll each
    patty la ready-to-eat high protein cereal* Pry ovjir
    moderate heat in hot fat. Brown on first side; turn
    and cook to desired degree of doneness. Stir 11* remaining 1/3 cup milk into soup} heat. Servo patties
    on buttered toast topped with cheese sauce. (Makes 8
    servings.)

    Pare and slice pears rather thin, the long way.


    Remove centers. Pry bacon crisp and drain. Place pears
    in skillet in which bacon has been cooked. Brown lightly. Sprinkle with combination of apices and brown sugar
    Arrange peara, bacon and toast together on a tray or a
    platter over a warmer or serve on individual plates.
    (Makes 6 to 8 servings.)

    ACON.BANANA WRAP
    U pa tied bananas
    U sticks pineapple
    slices bacon
    .

    Cut bananae in half lengthwise. Place a pineapple


    atiek batwaen each two halves. Wrap each with a slice
    of bacon, spiral fashion* Fasten with toothpioka. Bake
    on rack in shallow pan in UOO degrees P. ov<m for 15
    iautaa or until bacon it done and bananas are tender*
    turn occasionally. so that bacon browna evenly. (Serves

    BLUIBIRRY DANISH STRIPS


    2 psokagts active dry

    ground
    sup lukewam water
    oups unsifted til1 oup lukewar* siilk
    purpose Hour
    1/2 cup -soft butter
    2 cups fresh, cultivated
    2 eggs, well beaten
    blusbsrrisSf rinsed
    I/It sup granulated
    and drained
    sugsr
    1/2 sup confectioners'
    is s spoon nutaeg
    sugar
    1/2 cup
    ipstf psssns
    sprinklo yeast into lukowsm water, lot stand
    for $ ainutss thon stir to blend. A4d nil* to yoast.
    Add butter, oggs, sugar sni spisos, AM onoaB flour
    until dough nbsa bsatsn pulls off the aixii.* spoon*
    Lot oufk rioo until doable its original site, fum
    out on o hooTilf-flourod board sni lasod until Moot)
    M olostls. toll out sous* into a rootongls 16 by 18
    insfeos* Cat 4ovgft into balvoa* Fit ono hslf on a
    groaoo*
    ooofcio onoot. Hi* blustorries vim oonfootion*
    1
    ors sufsr on4 poosns. fprood Mixturo otor too 4bugi.
    Put othsr toslf of tough over the filling, Pross ts>T
    gottor to push out ill sir snd Mi ottos of dough under the pastry. Lot stko rise until twleo its origins!
    siso. Boko in o preheated nodorsto 375 dogroos P, otsn
    for 15 to JO nlmites or until rlehly brownoi. Oool s*
    a rtsk. wit* s slurp knifo sut tl s*o into 1 by J
    usi siripOff Pooonto strips with sonfostiSOOTS'
    "ftf.flsto Mrfo by lo**l*s sonfostionors* sngnr wilt
    UttXo *ii*. (Mkos )0 strips*)

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