Thursday Night Menu: Lederhosen Edition
The week has been a bit emotional. As you may know, there is a large wildfire burning in Colorado, near my community, and it has affected several people I know. 170 homes are lost, 6500 acres burned. I spent the morning on the phone offering assistance to those I know whose homes were lost. Yesterday I stopped at the Humane Society to drop off much needed food and supplies. I was heartened when I added my meager offerings to a mountain of donations they’d received in just 24 hours to help take care of displaced animals – I may be the only one who included people treats with the puppy and kitty treats. The staff is working hard to take care of everyone and I thought they could use some chocolate. High winds are predicted tonight, so we are all holding our breath and hoping the area will soon be contained.
Tonight’s menu was a request I was glad to fill. These little sandwiches are called runzas in the Midwest, but I’m sure if you’ve made them before they’ve gone by different names. Whatever you call them, they’re tasty little sandwiches. And who couldn’t use a little strudel? Put your lederhosen on and enjoy.
On the board tonight:
- German Pocket Burgers
- Cucumber Tomato Salad
- Apple Strudel
German Pocket Burgers
This recipe calls for frozen yeast dough rolls or bread. These usually take 4 or 5 hours to thaw and an hour or so to raise, so plan accordingly. A friend uses a boxed bread mix, again, plan on an hour or so to rise. Alternately you can make your own bread dough.
preheat oven to 375°
- 8 frozen yeast dough rolls or 1 loaf of bread dough divided into 8 pieces, thawed & raised according to package directions.
- 1 lb hamburger
- 2 cups cabbage, chopped
- ½ onion chopped
- 2 tsp olive oil
- salt & pepper to taste
skillet and baking sheet
Heat oil, sauté onions, add ground beef, cook thoroughly, using a fork to break it into fine pieces, add cabbage and simmer until tender.
Roll each dough roll out to ¼ inch thick. Divide meat mixture, place in the middle of each, fold dough over (so it meets in the middle), fold ends up, and seal with a bit of water on your finger. Place on baking sheet, seam side down. Let rise 15 minutes, bake at 375 for 15-20 minutes, until bread is golden brown. Makes 8, plan on 2 per person.
For a treat, try adding a slice of cheese, green chili or tomato before folding dough over. This is a great recipe to make extra and freeze either before cooking or after.
- 2 cucumbers, peeled and sliced thin
- 2 large tomatoes, diced
- 1/2 onion, sliced in rings (or 3 green onions)
- ¼ mayonnaise or salad dressing
- Salt and pepper to taste
Mix together well and chill in the refrigerator until served.
- 2 1/2 c. sifted flour
- Pinch of salt
- 2 tsp. baking powder
- 1 tbsp. sugar
- 1/2 c. butter, melted
- 3 tsp. boiling water
8×8 baking dish, well greased
Stir dry ingredients. Mix water with butter and stir into dry ingredients to make dough. Knead well, until shiny. Divide dough into 5 parts. Put dough section between two sheets of wax paper and roll each part very thin. Repeat with all five sections. In baking dish, layer dough & filling, repeating and ending with dough. Bake in 400° oven for 30 minutes. Sprinkle with powdered sugar.
- 2 tsp. Cinnamon
- 1/4 c. chopped walnuts
- ¼ cup raisins (optional)
- 1/2 c. sugar
- 2 apples, chopped finely
Mix together and spread between layers
NOTE: I’m sorry there isn’t a shopping list today, I was just running of out time. :-)
Posted on September 9, 2010, in What's 4 Dinner Solutions and tagged apples, bread dough, cabbage, cucumber, food, fourmile canyon fire, ground beef, onions, Recipes, runza, strudel, tomato. Bookmark the permalink. 1 Comment.