3/4 c. milk, scalded
2 eggs, beaten
1/2 c. butter or shortening
4 1/2 c. flour
1/2 c. sugar
1 tsp. salt
2 pkgs. yeast, dissolved in 1/4 c. warm water

Scald milk and add the shortening, sugar, salt and yeast. Add eggs and flour; knead until smooth. Place in greased bowl and let rise until double in size. Punch down and roll out 1/4-inch thick. Cut into 4- or 5-inch squares. Place 1/4 cup filling in each square. Fold in half and pinch edges together. Place on cookie sheet. Let rise 5 to 10 minutes. Bake at 375 degrees for 30 minutes. Yields 12 to 15 runzas.

FILLING:

1 1/2 lbs. hamburger
1 sm. onion, chopped
1 tsp. chili powder
1 med. head cabbage, chopped fine
1 1/2 tsp. salt
1 sm. green pepper, chopped (if desired)

Cook in skillet until done. Drain and fill dough.