Recipe - Rosemary Orzo

1 1/3 cup Allpurpose flour
One half teaspoon Salt
4 lg Eggs
1 1/3 cup Milk
5 tablespoon Melted unsalted butter
4 teaspoon Minced fresh rosemary leaves

Preheat oven to 350F.

In a blender blend flour, salt, eggs, milk, and 4 tablespoons butter,
scraping down sides, 30 seconds.

Brush eight 1cup popover tins or 2/3cup custard cups with some remaining
fat and heat in middle of oven 5 minutes, or until hot. Fill tins or cups
half full with batter and sprinkle top of each popover with about 1/2
teaspoon rosemary. Bake popovers 45 minutes, or until golden brown and
crisp.

Makes 8 rosemary popovers.

Gourmet December 1994

Converted by MC_Buster.

Converted by MM_Buster v2.0l.