Thursday, April 28, 2011

Tea Time Scones

In honor of the Royal Wedding tomorrow
 I'm making scones.
 We can enjoy these with tea while we watch a bit of the festivities.
This is my favorite scone recipe because it's so easy.
They take just a few minutes to prepare.
 Combine the dry ingredients.
 Stir in the cream.
 Knead a bit.
 Flatten into a circle and cut out into circles or wedges.
 Place on a foil lined baking sheet. Brush with melted butter and a sprinkle of sugar.
 Bake until golden at 425 for 15-20  minutes.
 Serve warm with raspberry jam and butter, whipped cream or clotted cream.
Now all you need is   A Perfect Pot Of Tea.


Tea Time Scones
2 C flour
1/4 C sugar
1 T baking powder
1/2 t salt
Mix well then stir in
1-1/4 C heavy cream
(1/2 C currants or dried cranberries, optional)
Knead on a floured surface 6-8 times.
Pat out into a circle. Score and cut, or cut into circles.
Place on a foil-lined baking sheet.
Brush the tops with  2 T melted butter 
and a sprinkle, about 1 T sugar.
Bake until golden at 425 for 15-20  minutes.
Serve warm with jam, butter, whipped cream or clotted cream.

Wednesday, April 27, 2011

How to Cook an Artichoke

We love artichokes and when they are in season we have them often.
There's really nothing to cooking an artichoke, 
but some of you may not realize how easy it is.
Rinse the artichokes under cold water.
Trim off the stem.
 Put in a pot with about 1" of well salted cold water. Bring to a boil, then reduce heat 
and low boil covered for about 45-60 minutes, depending on their size. 
They are done when you can easily pull off a leaf.  Drain. 
Serve with melted garlic lemon butter.
 In each cup put 2 T butter, 1/2 t garlic salt and 1 t lemon juice.
Melt in the microwave.
Serve with the artichoke.
 To eat, pull of a leaf and dip the end into the butter.
Pull the meaty part between your teeth, scraping off the good stuff.
 When you get to the center, take your knife and cut around the base of the leaves.
 Lift off the choke.
 This is the heart and bottom of the artichoke.
 It's well worth getting to.
 This is the choke. Discard this part.
 Cut up the bottom, season with a bit more garlic salt if you like
 and dip into the butter.

Tuesday, April 26, 2011

Oma's Bean Soup a.k.a Bohnensuppe

Save your leftover ham bone and add it to a soup pot with water. Throw in some beans, cut up vegetables and seasonings and you'll have yourself one satisfying bowl of soup.
My Mother made the best bean soup. She never measured, so I'm going to help you out with that 
by guess-measuring today while I make my soup.
 Add your leftover ham bone, with bits of ham still attached, to a soup pot. 
 You'll need about 2 C of dried beans, about one 16oz. bag kidney beans.
 Add to the pot.
 Add about 10-12 C of water.
Bring to a boil. Cover and boil while you chop the
 vegetables. About; 1 onion, cut-up, 2 garlic cloves, 
 1/2t pepper, 1t thyme. 2t salt (less if your ham is salty),
Roughly chop about 3 carrots, 3 stalks of celery including the leaves,and 1/2 tomato.
Add to the pot.
 Add about 3 peeled potatoes, cubed.
 Stir and bring to a simmer.
Cover and let simmer for about 2-3 hours until the beans are tender.
Add the 1/8 t nutmeg. Now you can thicken it slightly with a roux.
 Melt about 2T shortening or butter in a
 small skillet.
Stir in about 1/4 C flour.
 Stir constantly and cook until it's the color of
 coffee with cream, about 2 minutes.
 Ladle a little of the hot soup broth into the
skillet, then return all of this to the soup pot.
 Bring to a boil, stirring until thickened. 
Check for seasoning adding more salt and pepper
 if needed and add a few dashes of Maggi.
 Serve with a little Maggi on the side to add if
 desired...and it's usually desired. 
You can find Maggi seasoning in the condiment section of your grocery store.
Good for lots of things. 
 This is the soup without being thickened with the roux.
It's good that way too. 
This is the thickened soup.
You can serve this the authentic German way with potato pancakes, 
or just a good bread. Try my Sour Cream Dill Bread.
I hope you enjoy this and never throw out bones again!

Guten Appetit!

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Monday, April 25, 2011

Popeye Burgers

We had our first Popeye Burger at the Hamburger Hamlet in Chicago probably 30 years ago. 
They're thick, juicy, delicious burgers topped with spinach and cheese
Now we can make them at home when we get the today for lunch.
We like them bunless with a toasted and buttered bagel on the side.
 I use fresh ground beef and use my large
 Tupperware hamburger press to shape the burgers.
It's quick and doesn't over-handle them.
 Heat a cast iron skillet over medium high. Coat the skillet with a little oil.
 Season one side of the burger with a generous amount of seasoned salt and pepper.
 Place seasoned side down in the hot pan. 
Now season the top side with a generous amount of garlic salt and pepper.
 Cook about 2 minutes and flip.
 Cook the second side about 2 minutes, then top with chopped spinach, about 1/4 C.
 Top with a slice of cheese. 
Turn off the heat and cover the pan to allow the cheese to melt.
One for me.
One for you.
And two patties in the freezer ready for the next craving.

Popeye Burgers
1-1/2 lbs ground beef
garlic salt
seasoned salt
1 box frozen chopped spinach
 (cooked and drained, seasoned with butter and salt and pepper)
Cheese slices of choice
( Cheddar, Swiss, Colby-Jack, Muenster)
Toasted Bagels

Shape the beef into 4 large patties.
Season generously with the salts and pepper 
on both sides.
Pan grill in a lightly oiled hot skillet. 
About 2 minutes per side.
Top with spinach and cheese.
 Cover the pan and turn off the heat. 
Allow about 2 minutes for the cheese to melt 
and the burgers to cook to medium rare.
Adjust cooking times to your preference.
Serve with a toasted buttered bagel on the side

Lunch is served!