Best Eine Schone Melousine Recipes

EASY SOLE MEUNIERE

Steps:

• Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
• Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
• Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

PUYALLUP FAIR SCONES (FISHER SCONES)

Steps:

• Sift and measure the flour.
• Re-sift with other dry ingredients.
• Work shortening into dry ingredients with the fingers.
• Add rasinins to flour-fat mixture and mix thoroughly (you may omit raisins).
• Add milk to mixture. (If you are omitting the raisins, add another 2 Tablespoons of milk).
• Turn out on to a floured board and divide into two equal pieces.
• Roll or pat each into a round and to the thickness of biscuits (3/4 inch to a full inch).
• Cut into wedge shaped pieces like a pie and bake about 15 minutes at 450 degrees on an ungreased baking sheet.
• To serve like they do at the fair; split open but do not cut clear through. Fill with jam and close.
• Eat and enjoy!

SIMPLE SCONES

Steps:

• Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
• In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.
• In a small bowl, whisk sour cream and egg until smooth.
• Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
• Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

EINE SCHONE MELOUSINE

Steps:

• 1. Microwave 1 head cauliflower with 1/4 cup water to 3/4 doneness (about 15-20 minutes). Drain
• 2. In a medium size mixing bowl, combine meat with bread, 1 egg, onion, green pepper, spices, and ketchup.
• 3. In dutch oven, put 1 stick butter in center. Place steamed cauliflower on top of butter.
• 4. Form meat as a ring around the sides of the cauliflower.
• 5. In another bowl, combine sauce ingredients. Pour over top of cauliflower and meat.
• 6. Sprinkle with Parmesan cheese.
• 7. Bake in a 400 degree oven for 1 hour -- covered -- or until done.
• 8. Serve with boiled potatoes (How we serve it), or wide egg noodles, or french-garlic bread.