"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Berox Recipe

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This recipe for Berox, by , is from Grandma Liz's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:
Kathy McNerney
Added: Thursday, September 22, 2005

Category:

Ingredients:
Buttermilk Dough for Berox:
1 cup buttermilk
3 heaping Tbsp. shortening
1 tsp. salt
1/2 cup sugar
1 cake dry yeast
Heat slowly until yeast dissolves

Add: 1/4 tsp. soda
1 beaten egg
3 1/2 cups flour.
Let rise about 3 hours.


Now cook.
1 lb. hamburger
2 handsful shredded cabbage or more
Fry slowly until cooked & tender

.

Directions:
Roll out dough thinly, cut into oblong squares about 6x8, put about 1/3 cup (or more) on square and make a packet. Seal edges securely. Bake at 350 for 20 minutes or lightly browned.

Number Of Servings:
6 - 8
Personal Notes:
Is delicious with a little brown gravy.

 

 

 

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