Vegetable Popovers

2 ts Onion; minced

2 ts Green pepper; minced

1 ts Pimiento; diced

1 tb Butter or margarine

1 c All-purpose flour

1/4 ts Salt

1 c Milk

2 Eggs; slightly beaten

Recipe by: Southern Living

Saute vegetables in 1 tablespoon butter. Set aside. Combine all ingredients except vegetables; beat at low speed of an electric mixer just until smooth. Stir in vegetables. Place well-greased muffin pans in a 425 degree oven for 3 minutes or until a drop of water sizzles when dropped in them. Remove pans from oven; fill half full with batter. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees, and bake an additional 18 to 20 NOTE: Popovers bake into crusty, hollow shells that you can eat alone or fill with sweet or savory sauces. Once in the oven, they`ll rise high over the muffin pans. They`re leavened by eggs and the steam created by the initial high oven temperature. Resist the temptation to open the oven door as they bake, or they won`t rise as high. -----