POPOVERS

Ingredients:
4 cups milk
8 eggs
4 cups flour
1-1/2 Tbs. salt (heaping)
2-1/2 cups grated Gruyere cheese

Instructions:

Preheat the oven to 350 degrees. In it put two popover pans (enough for 12 popovers.)

In a saucepan, warm the milk over gentle heat. In a large bowl whisk the eggs until frothy. Slowly whisk in the milk (so as not to cook the eggs.) Measure the flour and salt into a sieve and sift onto the egg mixture. Combine until mostly smooth.  I you do not have a non stick pan, butter pan genorously.

Remove the popover pan from the oven. While the batter is still slightly warm or at room temperature, fill each popover cup three-quarters full. Top each popover with about 2-1/2 Tbs. of the grated cheese. Return the pan to the oven and bake for approximately 50 minutes, rotating the pan half a turn after 15 minutes of baking.

Remove the pan from the oven, remove the popovers from the pan, and serve immediately. Serve with butter.
Makes 12 Popovers                           

Pine Cone Cheese Ball

Ingredients

• 1 1/4 cups whole natural almonds
• 1 (8-ounce) package of cream cheese
• 1/2 cup real mayonnaise
• 3 crispy cooked bacon slices, crumbled
• 1/2 C. Shredded ham
• 1/2 C. Fancy shredded cheddar cheese
• Dash of Worcestershire sauce
• Dash of Tabasco sauce
• Salt and pepper
• Pinch of Garlic powder
• 1 tablespoon finely chopped green onion
• Sprigs of rosemary for garnish

Directions

Preheat oven to 300 degrees F.
Place and spread all the almonds on a cookie sheet or in a shallow pan, pushing the almonds around until they turn color, about 20 minutes.
Mix together the cream cheese and the mayonnaise. Add the bacon, ham, cheddar cheese salt and pepper, garlic, Tabasco, Worcestershire and onion. Chill overnight.
On a serving platter, make 2 pine cone shapes with the cheese. Begin to press the almonds at a slight angle into the cheese, starting at the narrow end of the pine cone shape.
Do this in rows, continuing to overlap rows until all the cheese is covered. Garnish with fake sprigs, or real ones, or with rosemary.
Serve at room temperature and spread on crackers.