Popovers 2 eggs 1 cup milk 1 tablespoon melted shortening 1 cup sifted enriched flour ½ teaspoon salt Set the oven at 425°. Grease muffin cups well. Break eggs into medium sized bowl—beat with egg beater until light and foamy. Add milk and melted shortening, and mix well. Measure the flour, add the salt, and then add to the egg mixture, all at once. Beat until smooth, using egg beater. Don't beat after mixture is smooth, or popovers will not be tender. Fill muffin cups about half full. Bake for about 30 minutes, in 425° oven. Try not to peak the first 15 minutes of baking time, or the popovers will not "pop". Serve right away while hot with butter and jelly. Makes about 8. LOVE LOAF * Jerry Love Preheat oven to 350°. Yield: 3 flat loaves. 1 c. white flour 1 c. whole wheat flour from wheat grinder 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 6 Tbsp. honey 1 c. buttermilk Combine all ingredients and mix well. Place 1/3 of dough on a heavily floured board. Press to partially flatten. Turn over onto a heavily floured board and gently shape into an oval loaf, about 3/4 inch thick. Repeat twice more with balance of dough to form 3 loaves. Bake on an ungreased cookie sheet, high in the oven for 15 - 20 minutes. When removed, top with oil. NOTE: This is an original recipe that our family developed for "The Last Supper" Passover meal which I lead the family in sharing on Thursday before Easter, each year.