"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Runza Recipe

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

Kristin Kraft, Kelli's sister
Added: Tuesday, July 10, 2007


2 c. warm water
2 pkg. active dry yeast
1/2 c. sugar
1 1/2 tsp salt
1 egg
1/4 c. margarine, melted and cooled
6 1/2 c. flour
Filling: 1 1/2 lb. hamburger
1/2 c. onion, chopped
3 c. cabbage
1/2 c. water
1 1/2 tsp. salt
1/2 tsp.pepper
dash of tabasco

Mix water, yeast, sugar and salt. Add egg and margarine. Stir in
four. Refrigerate several hours. Roll dough in oblong shape and
cut into 16 squares. Brown hamburger and onion. Drain grease
and add other ingredients. Simmer 15-20 minutes. Cool. Fill with
hamburger filling, dividing evenly between the squares. Pull
sides of dough up and press edges together. Place on greased
cookie sheet and bake at 350 for 20 minutes.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I like to use the Rhodes frozen bread dough instead.




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