GIANT POPOVERS

6 Tbsp. butter or margarine (3/4 stick)
6 large eggs
2 cups milk
2 cups all-purpose flour
1 tsp. salt

About 1/1/2 hours before serving:

Grease well eight 2-1/2 inch deep, 7 oz. custard cups.  Set cups in jelly-roll pan for easier handling.

Preheat oven to 375 degrees.  In small saucepan, melt butter or margarine.  In large bowl, with mixer on low speed beat eggs until frothy; beat in milk and butter until blended.  Beat in flour and salt until smooth.

Fill each custard cup three-quarters full with batter.  Bake 1 hour; then quickly make small slit in top of each popover to let out steam; bake 10 minutes longer.  Immediately remove popovers from cups.  Serve piping hot.  Makes 8 popovers.

REGULAR POPOVERS:

About 1-1/4 hours before serving, grease twelve 2-1/2 inch muffin pan cups.  Prepare as above but cut amounts of ingredients in half.  Bake 50 minutes before cutting slit in top.  Makes 12 popovers.