(Great recipe for leftovers from beef roasts)

l tbsp butter
¼ lb leftover beef roast, shredded
1 can cream of mushroom soup
¼ cup white wine
½ cup shredded cheddar cheese
1 tbsp snipped parsley
Popovers (below)

Melt butter in a saucepan. Cook and stir in meat for three minutes. Mix soup and wine; stir into saucepan. Cook, stirring constantly, until creamy. Stir in cheese and parsley. Reduce heat; cook 3 minutes or until cheese is melted. Serve over split hot popovers. Serves 4.

2 eggs
l cup milk
l cup flour
½ tsp salt

Heat oven to 450F. Grease 6 deep custard cups or 8 medium muffin cups. With a fork, beat eggs slightly; add milk, flour, and salt. Beat just until smooth. Fill custard cups ½ full; muffin cups ¾ full. Bake 25 minutes. Reduce oven to 350 and bake 15-20 minutes longer. Remove from cups immediately. Serve hot.



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