Yorkshire Pudding
Yorkshire Pudding
1 cup sifted flour
1 teaspoon salt
2 eggs
1 cup liquefied nonfat dry milk
1/4 cup beef drippings
Sift together flour and salt. Beat eggs with rotary beater or electric mixer until thick. Add flour and 1/3 cup of the liquefied nonfat, dry milk. Beat until flour is moistened. Stir in remaining nonfat dry milk. Mix until mixture is free from lumps. Pour drippings into a 2-quart casserole. Spoon batter into casserole but do not stir. Bake at 425 degrees about 30 minutes.
Yield: 6 servings.
1 cup sifted flour
1 teaspoon salt
2 eggs
1 cup liquefied nonfat dry milk
1/4 cup beef drippings
Sift together flour and salt. Beat eggs with rotary beater or electric mixer until thick. Add flour and 1/3 cup of the liquefied nonfat, dry milk. Beat until flour is moistened. Stir in remaining nonfat dry milk. Mix until mixture is free from lumps. Pour drippings into a 2-quart casserole. Spoon batter into casserole but do not stir. Bake at 425 degrees about 30 minutes.
Yield: 6 servings.
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