SC - oop yorkshire pudding recipe needed!

[Anne-Marie Rousseau]

Hmm....seems simple enough. 

can you double it? triple it? Last time I heard, we were doing dinner for
16 or so.

thanks!

- --Anne-Marie


At 01:41 AM 12/17/98 -0500, Korrin S DaArdain wrote:
>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>	Yorkshire Pudding, or Popover Batter
>	1C milk
>	1C flour (measured after sifting)
>	1/2 t salt
>	1T melted fat
>	3 eggs
>	Mix only until blended & no large clumps. Pour over 1/4 C beef
>drippings in 8”X8”X2” pan & bake @ 450 F for 1/2 hour. Puncture to let
>off steam, let sit for 10 minutes. Cut into squares & serve.
>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>
>Enjoy,
>
>Korrin S. DaArdain
>Kitchen Steward of Household Port Karr
>Kingdom of An Tir in the Society for Creative Anachronism.
>Korrin.DaArdain at Juno.com, (www.geocities.com/NapaValley/Vineyard/1709)
>
>On Tue, 15 Dec 1998 21:42:42 -0800 Anne-Marie Rousseau <acrouss at gte.net>
>writes:
>>Hi all from Anne-Marie...
>>
>>help! My meat and potatoes family, who think I cook "wierd" are doing 
>>prime rib for Xmas dinner (not the traditional goose :( ) I have been
>asked 
>>to "take on" the yorkshire pudding.
>>
>>My reputation is at stake here! (these people wont let me cook becuase 
>>I actually will deviate from a written recipe and it makes them
>nervous).
>>
>>It has nothing to do with medieval food, but I figured if anyone knows 
>>it would be you guys! does anyone have experience with this particular 
>>food stuff? my mom used to make it, but this is dinner with dad and his
>>NEW wife
>>(ah...the wonders of the modern family). Any recipes, hints, tips and
>>pitfalls to avoid will be appreciated.
>>
>>--Anne-Marie
>>
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