Mini popovers and spinach meat roll recipes

SPINACH MEAT ROLL

1 (10 oz. package) frozen spinach

2 lbs. ground beef

3��4 cup bread crumbs

1��4 cup milk

1��4 cup catsup

2 eggs

3 slices of cheddar cheese

Thaw spinach, drain in a colander and squeeze dry. Mix ground beef, bread crumbs, milk, catsup and eggs. Pat mixture onto a piece of foil about the size of the pan to make rolling this mixture easy. Use a greased 12x10 pan for baking. Arrange spinach evenly on beef mixture, leaving a 1��2-inch margin. Arrange cheddar cheese slices on top and roll up carefully. Bake at 350 degrees in preheated oven for one hour. Serve warm.

Mini Popovers with Ham and Brie

1 cup all-purpose flour

� teaspoon salt

�� teaspoon baking soda

1 ?� cups milk

2 eggs

3 tablespoons honey mustard

� lb. sliced deli ham (diced)

� lb. brie, rind removed

Heat oven to 450 degrees. Grease and flour mini-muffin tins (either two tins with six muffins each or one 12). In a medium bowl, combine flour, salt and baking soda. In a small bowl, whisk together milk and eggs. Fold milk mixture into dry ingredients until blended. Add mustard, ham and cheese. Mix. Fill greased muffin tins about 2��3 full. Bake for eight minutes. Reduce heat to 350 degrees and bake for another eight minutes. Remove from tins; cool for 10 minutes. Makes 12. Recipe can be doubled.