"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Bierocks Recipe

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This recipe for Bierocks, by , is from OUR FOOD HERITAGE, PAST, PRESENT, FUTURE , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Herb & Cheryl (Mattison) Horstman
Added: Thursday, August 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 3/4 lb Ground Beef 1 Box Pillsbury Hot Roll mix
1 sml. Onion 1 (14 1/2 oz) Can Kraut drained

Directions:
Directions:
Mix hot roll mix according to directions on the box. Set aside in a warm place (covered with wax paper) to rise. Now brown beef and onions in a large skillet or pot. Drain. Turn to low heat. Stir in kraut, salt and pepper to taste. Cover and simmer 20-30 minutes stirring occasionally. When dough rises roll half at a time on a floured surface into a rectangular shape. Cut into 3" or 4" squares. Spoon meat mixture on squares. Fold corners into center overlapping, all around and seal. Place upside down on a cookie sheet. Bake at 370 for 20-30 minutes until golden brown. Brush tops with butter when done.

Personal Notes:
Personal Notes:
This is a dish taught to my mother by a German family when they lived in Russell Kansas, in 1951 when I was 5 years old. It became a family favorite and we usually had a crowd of friends and neighbors over when we fixed them. When I introduced this dish to Nick and Herb, they found that they like them best with soy sauce sprinkled on them, which is a new concept to my family.

 

 

 

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