Oh boy, now I'm getting shy.
Alright, I'll give you a recipe from our supper tonight, it's cheap to make, tasty and helps stretch the meat in the meal.
My Gran's Yorkshire Pudding
You can make this in varying amounts depending on the number of mouths you need to feed and the sizes of their appetites. Don't worry about making enough for leftovers, this doesn't reheat well, but it's not bad cold with some homemade peach butter.
4 eggs, break into a measuring cup and note what the volume is (just a touch over 3/4's cup)
the same amount in volume of milk
double the amount of the liquid in flour (with the eggs and milk, you have about 1 1/2 cups of liquid, that's how much you want of flour, 1 1/2 cup)
pinch of salt
Mix all of this up several hours before you plan to eat, up to 8 hours in advance and store where it will stay cold. When your meat, doesn't matter what kind, is done, spoon several tablespoons of the drippings into a baking pan an 8x8 in this case. Coat the bottom of the pan with the drippings.
Take the batter out and add a few spoonfuls of cold water to it and beat with a spoon to incorporate. Pour batter into the baking dish and bake at 425 F. until it is browned and risen. Usually takes 30 minutes or so. The pudding will fall as it cools, that's fine, it's supposed to. Cut into pieces, cover with your gravy that you've made and enjoy.
Okay, let me know if that made any sense at all.
Alright, I'll give you a recipe from our supper tonight, it's cheap to make, tasty and helps stretch the meat in the meal.
My Gran's Yorkshire Pudding
You can make this in varying amounts depending on the number of mouths you need to feed and the sizes of their appetites. Don't worry about making enough for leftovers, this doesn't reheat well, but it's not bad cold with some homemade peach butter.
4 eggs, break into a measuring cup and note what the volume is (just a touch over 3/4's cup)
the same amount in volume of milk
double the amount of the liquid in flour (with the eggs and milk, you have about 1 1/2 cups of liquid, that's how much you want of flour, 1 1/2 cup)
pinch of salt
Mix all of this up several hours before you plan to eat, up to 8 hours in advance and store where it will stay cold. When your meat, doesn't matter what kind, is done, spoon several tablespoons of the drippings into a baking pan an 8x8 in this case. Coat the bottom of the pan with the drippings.
Take the batter out and add a few spoonfuls of cold water to it and beat with a spoon to incorporate. Pour batter into the baking dish and bake at 425 F. until it is browned and risen. Usually takes 30 minutes or so. The pudding will fall as it cools, that's fine, it's supposed to. Cut into pieces, cover with your gravy that you've made and enjoy.
Okay, let me know if that made any sense at all.