Preparation time: 10 minutes. Baking time: 50 minutes. Oven temperature: 425 degrees and 350 degrees. Yields: 7 popovers. Recipe may be halved or doubled.

2 eggs
1 c. water
1/2 tsp. salt
1 c. all-purpose flour
1/4 c. shredded sharp cheddar cheese, well packed

1. In bowl, beat eggs, water, salt and flour until smooth, using a wire whisk. Blend in the cheese.

2. Grease popover pans generously.

3. Fill popover cups 2/3 full.

4. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees. Bake 35 minutes longer.

5. Remove from cups. Pierce a hole into the side of each popover to allow steam to escape to keep popovers crispy.

6. Hold in warm oven no longer than 10 minutes before serving. Good served with: salad or soup for lunch or as a hot bread for dinner.

TIPS: For 3 large popovers, halve the ingredients. Bake in three custard cups, being sure to fill cups at least 2/3 full to allow for perfect "popping".