RUNZAS
Serves 16
~Sent in by Robyn B, Phoenix, AZ
This recipe has an origin in the Slavic regions of Europe. A "stuffed" burger-like sandwich, this is a meal all by itself. The original recipe was doubled in size to make only 8 HUGE sandwiches with 1/4 pound of bread each, and were so big you were lucky to be able to eat half of one. The Runza has always been a favorite with my family. Wrapped tightly, the left-overs freeze very well, too.
1 pound ground chuck
1/2 head of cabbage, thinly sliced
1 small onion, diced
2 cloves garlic, minced
salt and pepper to taste
2 1-pound loaves frozen bread dough, thawed
16 thick slices Velveeta brand cheese (or Cheddar cheese if preferred)
1. Raise the bread dough according to package directions. While the dough is rising, brown the meat, cabbage, onion and garlic in a skillet until the meat is done and the cabbage is translucent. Drain, add the salt and pepper, and set aside.
2. When bread has risen, roll each loaf out to a 12 X 16 inch rectangle. Making sure to cut from the short side of each bread dough, make 1 single cut down the length of each of loaf making two 6 X 16 sections, and then 4 more cuts on the long side of the dough to make 8 squares of 6 X 4 inches per risen loaf.
3. Preheat oven to 350 F. Spoon equal amounts of the meat mixture onto each of the squares. Then, taking a square, fold a 4-inch edge over to meet the other 4-inch edge, pinching the two edges together to seal. Then gather the two remaining 6-inch edges together and pinch them closed (making sure to seal dough very well) to form a "pillow". Place seam-side down on a greased baking sheet. Repeat the steps until all squares are sealed, placing them 2 inches apart on the baking sheet, and let dough rise until doubled in size, about 1 hour. Bake at 350 F until bread is a golden brown, approximately 25 to 30 minutes.
4. After the sandwiches have been removed from the oven, make a slit (pita style) on one side with a knife, and stuff with a slice of cheese. Serve immediately.
NOTE: A softer type of cheese like Velveeta works best, but for those who do prefer, Cheddar or American works as well. For best results when freezing, wrap the sandwiches individually.
ORANGE CARROTS
~Sent in by Kim, WA
1 pkg. (16 oz) sliced carrots
1/4 cup orange juice
1 tablespoon brown sugar
1/2 teaspoon butter
Cook carrots according to package directions. Combine orange juice brown sugar and butter; mix well. Toss carrots with orange sauce.
THE PERFECT LEMON PIE
~Sent in by Stoney, Mount Hope WV
From: The Golden Lemon, Doris Tobias and Mary Merris
1 pre-baked 9-inch pie crust (deep dish)
7 eggs, separated
1 cup plus 2 tbs sugar
1/3 cup lemon juice (1 large or 2 medium lemons)
finely grated rind from 1 lemon (collect zest before juicing)
?? tsp cream of tartar
Directions:
1. To prepare the lemon filling: beat the egg yolks with a whisk in the top of a double boiler (not aluminum) off the heat. Add the 1 cup of sugar, lemon juice, and lemon rind and beat again, briefly. Place over container of simmering water and cook, stirring constantly until the mixture is quite thick. Remove from heat and cool.
2. Beat egg whites and cream of tarter until they hold soft peaks. (It is said to work better if the bowl, whip, and egg whites are refrigerated first.) Incorporate approximately 1/3 of the egg whites into the lemon mixture using a spatula and mixing thoroughly. Pour into the baked pie crust. Add the remaining 2 tbs sugar to the remaining egg whites 1 at a time, beating after each addition. When the egg whites are glossy but not overly stiff, pile on to the lemon filling, covering it completely and sealing to the crust. You can do this by using a wide, large spoon to scoop out the egg whites and drop them on to the filling. The meringue should look fluffy, like puffy clouds.
3. Place the pie on the middle level of a preheated 350 F oven for no more than 10 minutes or until the meringue is very lightly browned.
Serves 6.
Try the "Flakey Pie Crust" from the same authors or "Linda's Never-Fail Pie Crust."
Flakey Pie Crust
From: The Golden Lemon, Doris Tobias and Mary Merris
?? cup unbleached flour
3 tbs confectioner's sugar
7 tbs cold butter
1 extra large egg
1 tbs ice water (if needed)
waxed paper
aluminum foil
dried beans or marbles
Directions:
1. Mix the flour and sugar in a bowl. Cut the butter into bits and add to the flour-sugar mixture. With a pastry cutter or two knives, cut the butter into the flour until the mixture is the texture of meal. Break the whole egg into the mixture and using a long-tined fork, beat it well into the flour. Add the ice water if necessary to make the pastry more manageable. Form the dough into a ball and place it on lightly floured waxed paper. Knead mildly with the heel of your hand to ensure that the butter is well incorporated. Form into a ball again, dust lightly with flour and wrap in waxed paper. Refrigerate for at least an hour. Roll the chilled dough on a lightly floured surface to 1/8 th inch thickness. Flip it over the rolling pin and place it into a pie plate, fitting the dough gently into
place. Trim excess leaving a ?? inch overhang. Press or pinch the overhang decoratively.
2. Line the shell with aluminum foil and fill the foil with dried beans. Place in a preheated 350 F oven for 15 mins. Carefully remove the foil from the pie crust, prick the bottom of the shell with the tines of a fork, and return to the oven for 10 minutes more, or until lightly colored.
Linda's Never-Fail Pie Crust
3 cups flour
1 1/3 cup Crisco
1 1/2 tsp salt
5 tbs water
1 egg
1 tbs vinegar
Mix water, salt, egg and vinegar. Cut Crisco into flour and other ingredients. Roll out dough between 2 pieces of wax paper to fit pie pan. Best if you can chill it for 1-2 hours. Yields 2 crusts.
CARROT BREAD
~Sent in by Linda, CA
2 eggs
3/4 cups oil
1 cup sugar
1 1/2 cups flour
1 1/2 cups grated raw carrot
1 t. baking soda
1 t. cinnamon
3/4 t. salt
1/2 cup nuts
Beat eggs, add sugar and beat until well blended. Add oil and beat well again. Combine dry ingredients add to egg and sugar mixture. Fold in carrots and nuts. Bake 325 for 45 minutes to 1 hour.
SWEET POTATO-PECAN WAFFLES
WITH HONEY-BUTTER SAUCE
~Sent in by Larry Holmes, Ontario, Canada
1 ?? cups all-purpose flour
?? cup chopped pecans
1 tablespoon granulated sugar
2 teaspoons baking powder
?? teaspoon salt
?? teaspoon cinnamon
3 eggs, separated
1 ?? cups milk
?? cup mashed cooked sweet potatoes
?? cup vegetable oil
Honey-Butter Sauce (recipe follows)
In large bowl, stir together flour pecans, sugar, baking powder, salt and
cinnamon. In separate bowl, beat egg yolks well; stir in milk, sweet
potatoes and oil and beat until blended. Add to dry ingredients and mix
with a few quick strokes.
Beat egg whites until stiff but not dry; fold carefully into sweet potato
mixture just until blended. Heat waffle iron according to manufacturer's
directions or until drops of water bounce and sputter. Spoon batter onto
surface in batches, filling grid about two-thirds full. Close lid and cook
for about 5 minutes or until steam has stopped and waffles are crisp and
browned.
Serve immediately with Honey-Butter Sauce. Makes about fourteen 5-inch
square waffles.
Honey-Butter Sauce:
?? cup butter
?? cup honey
?? teaspoon cinnamon
In saucepan over medium heat, combine butter, honey and cinnamon; heat
until butter has melted and mixture is hot. Do not boil. Stir well to
blend. Sauce may be made ahead, cooled, covered and refrigerated for up to 1
week; reheat gently to serve.
