"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

RUNZAS Recipe

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This recipe for RUNZAS, by , is from The Minor Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Glenda Kirsch
Added: Saturday, May 21, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Runza Dough:
2 egg, beaten
1/2 cup melted shortening, cooled
2 cups warm milk or water
1 1/2 tsp. salt
1 cake fresh yeast
7 or 8 cups flour

Runza Filling:
1 large head of cabbage
2 lbs. ground beef
2 medium onions
salt and pepper to taste

Directions:
Directions:
Runza Dough:
Soften yeast in warm milk. Add 1 cup of flour and mix. Add the rest of the ingredients. Let Rise to double in bulk. Punch down and let rise again. Turn out onto floured board. Divide dough; roll half of the dough at a time to about 3/8 inch thickness. Cut into squares about 5 or 6 inches. Place filling in the center of each. bring corners together and pinch openings together till sealed. Let rise to double in bulk. Bake in a 375 degree oven until golden brown, about 20 minutes.

Runza Filling:
Shred cabbage and chop onions while meat is browning. When meat is browned to suit and crumbly, remove from pan. Use enough fat drippings to make about 1/2 cup place cabbage and onions in pan and brown slightly, stirring often. Cover; let simmer until tender or most of the juice has simmered out. Add ground beef to cabbage.

Personal Notes:
Personal Notes:
This is my Mother in Law (Carol Kirsch's) recipe and they are delicious.

 

 

 

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