|The American Gothic Cookbook|
|by Joan Liffring-Zug Bourret|
This spiral-bound index card size book contains dozens of recipes from the artist Grant Wood, his family, friends, fans and famous colleagues.
1 - 10 of 59 for runzas
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FOR DOUGH: Measure ... and seal. Place runzas seam side down ... calls for baking seam side down but I prefer seam side up because you loose less filling.
Mix dough first and let it rise to twice its size, approximately 2 hours. Brown hamburger, salt and pepper. Add onion, cabbage and the green pepper. ...
Shred cabbage. Chop onion, brown meat in skillet. Add to cabbage and onion. Simmer until tender. Mix together. Let rise until double. roll tennis ...
Scald milk. Stir in sugar, salt and shortening. Cool to lukewarm. Measure into bowl warm water and yeast; stir until dissolved. Stir in lukewarm ...
Brown meat, onion and salt. Drain, add cabbage, cook 6 to 8 minutes in skillet (covered). Mix soup into beef and cabbage. Put 1 can of crescent rolls ...
Let dough thaw and partially rise. Brown hamburger and onions, drain off any excess fat, season with salt and pepper. Chop cabbage and cook until ...
Filling: Brown beef with onion, pepper and salt. Wilt cabbage in butter and mix together. Dough: Dissolve yeast in water, add sugar, shortening, ...
Dissolve yeast in ... bulk. Punch down. When it rises again it is ready to use. This makes great dinner rolls, too. See Runza recipe in "Meats" for filling.
Grate 1/2 cabbage head. Brown 1 pound hamburger meat; drain. Add cabbage, small amount of onion and salt and pepper. Mix together, cool before ...
In large skillet saute the bacon until it begins to crisp. Take off some of the fat. Add and saute the onions and garlic until the onions are soft ...
Result Page: 1
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