Jarlsberg Popovers Recipes

JARLSBERG POPOVERS

Steps:

• Preheat oven to 450°F Grease 4 standard size muffin cups ( 2 1/2 inch diameter ) of a 6 cup muffin tin.
• Sift flour and salt into a bowl. In separate bowl beat egg, milk. butter and mustard. Pour over dry ingredients and stir to form a batter. Do not beat mixture!.
• Fill bottom of each muffin cup with 1 Tbs of the cheese to evenly distribute over bottom of muffin cup. . Divide batter among the muffin cups and sprinkle top of batter with remaining Tbs of the cheese. Fill the empty muffin tins 1/2 way with water. Bake 15 to 20 minutes or until puffed and golden. Carefully remove from oven. Remove from muffin tin and serve warm.

NEVER FAIL POPOVERS

Steps:

• Beat eggs slightly, add remaining ingredients, blend but don't worry about lumps.
• Refrigerate 1/2 hour.
• Grease generously 8 muffin cups.
• Fill each 3/4 full.
• Place pan in a cold oven.
• Turn temperature to 450°F Bake for 30 minutes.
• Don't open oven while their cooking or they fall.

NO-BEAT POPOVERS

Steps:

• Break eggs in a bowl.
• Add milk, flour and salt.
• Mix well with a spoon, disregarding lumps.
• Fill greased popover pans or muffin tins ¾ full.
• Put into oven.
• Set control to 450 and turn on heat.
• Bake 30 minutes.

JARLSBERG QUICHE

Steps:

• Preheat oven to 375 degrees. Combine eggs, cream, chives, salt and pepper in bowl and blend well.
• Sprinkle shredded cheese into bottom of baked pie shell.
• Pour egg mixture over top of cheese and sprinkle with the bacon.
• Bake at 375 for 30 minutes. Serve immediately.

JARLSBERG CHEESE & ONION DIP

Steps:

• Shred cheese in bowl.
• Add mayonnaise, scallions & onion.
• Mix well.
• Put in fridge until ready to serve.
• Serve as a spread with assorted crackers.