"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

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.

Kathy McNerney
Added: Thursday, September 22, 2005


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


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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