Chapters (45)

Recipes

If you followed my Hallee the Homemaker website years ago, you know that one thing I am passionate about is selecting, cooking, and savoring good whole, real food. A special luncheon goes hand in hand with hospitality and ministry.

If you’re planning a discussion group luncheon for this book, here are some suggestions to help your talk be a success. Quick as you like, you can whip up an unforgettable meal that is sure to please and certain to enhance the discussion and your special time of friendship and fellowship.

The Ultimate Hamburger

Rick and Bill are always on the hunt for the best hamburger. I have tried many recipes and discovered that the ultimate best burger ever is so very simple.

Use ground beef with a low fat content—ground chuck at 80/20. Take ¼ pound (4 ounces) of meat and form it into a ball. Line a small plate with waxed paper. Place the ball in the center and top with another piece of waxed paper. Using another plate, press the beef into a patty. This will compress it and help it hold together.

Season each side with salt and pepper to taste. Cook on high heat in an iron skillet until your desired temperature:

Medium-rare: 130° to 135° F (55° to 57° C)

Medium: 140° to 145° F (60° to 63° C)

Medium-well: 150° to 155° F (65° to 68° C)

Just before you’re ready to remove the burger from the pan, top it with a slice or two of cheese. I love Swiss cheese or sharp cheddar. Mix them up!

Serve with the Ultimate Hamburger Bun and top with your favorite burger toppings.

The Ultimate Hamburger Bun

3 tbsp	honey, divided (pure, raw, local honey is always best)
1 cup	warm water
2¼ tsp	dry yeast (1 packet)
3 cups	flour, divided (I use a combination of fresh-ground hard red and hard white wheat—if you don’t grind your own wheat, unbleached white flour is good)
¼ cup plus 2 tbsp	powdered milk
1 tsp salt	(kosher or sea salt is best)
3 tbsp	butter, melted

Lightly grease a large bowl to use for rising the dough.

Mix 1 tbsp honey with warm water. Add yeast. Let stand for 5 minutes.

Place 2 cups flour, the powdered milk, and the salt in a large bowl. Blend until well mixed. If using your stand mixer, turn to speed 2.

Add 2 tbsp honey and the water/yeast mixture. Add the melted butter. (If mixing by hand, mix well.)

Add 1 cup flour ½ cup at a time until the dough is no longer sticky. (You may not end up using all the flour.)

Knead with the stand mixer for 2 minutes, or knead by hand for 10 minutes.

Once the dough becomes smooth and elastic, put it into the greased bowl. Turn it once and cover with a light towel. Let it sit in a warm spot until it doubles in size. It will take about an hour.