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If using bacon, cook bacon until crisp. Drain, reserving 1 Tablespoon drippings, if desired. Using 1/2 teaspoon shortening for each cup, grease the bottom and sides of six cups of a popover pan. (Or, use six 6-ounce custard cups in a 15 x 10 x 1-inch baking pan.) Set aside.
In a mixing bowl, combine eggs, milk, and oil or bacon drippings. Add flour and bacon or Parmesan cheese. Beat with a rotary beater or wire whisk until mixture is smooth. Fill the prepared cups half full. Bake in a 400-degree oven for about 40 minutes or until very firm. Immediately remove popovers from oven and prick each with a fork to let steam escape. (If crisper popovers are desired, after baking prick the popover, turn the oven off, and leave popovers in the oven for 5 to 10 minutes more or until desired crispness.) Serve hot.
Herb Popovers: Prepare as above, except omit bacon or cheese. Stir 1 Tablespoon finely chopped fresh dillweed or basil or 3/4 teaspoon dried dillweed or basil, crushed, into batter before pouring into prepared cups.
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