This is my meatless, slightly lower fat version of the Lemon-Dill Chicken Popover recipe that appeared in the April/May 2007 issue of Taste of Home magazine. I will be making it tomorrow night for our first meeting. Hope you all can come!
1 T butter, melted
1 cup all-purpose flour
1/2 tsp. salt
1 cup milk
2 medium carrots, chopped
1 cup chopped broccoli (fresh or frozen works)
1 medium onion, chopped
1 T butter
8 oz. mushrooms, chopped
1 can cream of mushroom soup
1 red pepper, diced
1 T lemon juice
1 tsp. dill weed
1/4-1/2 cup shredded cheddar cheese
Generously spray the bottom of a deep-dish pie plate; set aside. Beat until smooth: flour, salt, eggs, milk, and butter. Pour into prepared pie plate.
Bake at 400 degrees for 20 minutes. Reduce heat to 350; bake 5-10 minutes longer or until golden brown and center is set.
In a microwave-safe bowl, combine carrots, broccoli, onion and butter. Cover and microwave on high for 5-10 minutes or until vegetables are crisp-tender; set aside. In another microwave-safe bowl, combine mushrooms, soup, red pepper, lemon juice and dill. Cover and microwave on high for 3-4 minutes or until red pepper is tender, stirring once. Stir in cheese and vegetable mixture.
Spoon mixture on top of popover. Cut into wedges; serve immediately.