| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Beef, Vegetables |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Shortening |
| 1/4 |
|
1/2 cup sugar |
| 1 |
|
Salt |
| 1 1/2 |
lb |
Hamburger |
| 1/2 |
|
Onion |
| 1/2 |
|
Shredded cabbage (medium size) |
| 1 |
pk |
Taco seasoning mix OR |
| 2 |
tb |
Of chili powder |
| 2 |
ts |
Of garlic powder |
|
1 |
cup warm milk. |
INSTRUCTIONS
DOUGH
MEAT FILLING
Cover with 1 cup boiling water. Stir until shortening melts and sugar
dissolves. Add 3 cups flour to make smooth batter. Then add 2 eggs and
Dissolve 1 package yeast in 1/2 cup warm water (110 degrees). Place 1
Tablespoon sugar to activate yeast. When bubbly, add to the batter. Mix
well. Add enough flour to make easy handling (app. 3 - 4 cups)
Let rise once until double in bulk. (app. 45 minutes). Punch down. Let
rise again. ( 45 minutes) Take half of dough and roll out to about 1/4
inch thickness. Cut into squares (app. 4 x 4) The size can be determined
by you. Spoon meat filling into each square. Pull corners together in the
middle and pinch together. Place on greased baking sheet; seam side down.
Let rise for 30 minutes. Bake at 350 degrees for 30- 40 minutes.
Brown hamburger with onions. When almost done, add cabbage. Drain any
grease before adding spices.
* original recipe did not have many spices in it. We, like the taco
seasoning taste. Use spices that your family enjoys. Play with it and
just have fun.
Marietta from cool Kansas
Posted to EAT-L Digest by Sarah Gruenwald <sitm@EKX.INFI.NET> on Jul 5,
1997
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