Re: recipe for bierrocks
Posted by: dgarnera <dgarnera@...>
Blessings,debra
Katherine Walter wrote:
> I always add some pressed garlic too, at the end of the cook, 2-3 cloves,
> and only used 1/2 to 3/4 # burger. 🙂
>
> prepare dough for rolls
>
> 2 c. warm water
> 2 pkg. dry yeast
> 1/4 c. sugar
> 1 1/2 t. salt
> 1 egg
> 1/4 c. margarine
> 6-61/2 c. flour
>
> chill dough for several hours
>
> meat mixture
>
> brown in skillet,
>
> 1 1/2 # beef
> 1/2 c. onion
>
> add
>
> 3 c. finely cut cabbage
> 1 1/2 t. salt
> 1/2 t. pepper
> dash tabasco sauce
>
> cover skillet and continue cooking over LOW heat, stirring occasionally,
> until cabbage is tender. Do not add liquid.
> Cool slightly.
> Roll out dough into thin sheets. Cut in 5" squares. Place 2 T. meat mixture
> on each square, pinch edges together and place, pinched side down on
> greased cookie sheet. Let rise 15 min. Bake at 350. for 20-30 min.
>
> They freeze well if you put them on the cookie sheet till frozen and then
> put them in ziplock bags. Take out, thaw, and let rise, then bake.
>
> There are variations on this as well, pizza ones, mexican ones, ham and
> cheese, just use your imagination!
>
> OH! I have also used whole wheat roll dough with success too 🙂
>
> kathy
> At 04:40 PM 10/16/01 -0700, you wrote:
> >That sounds good. Could you post the whole recipe!!!??? Thanks! Debra
> >
> >Katherine Walter wrote:
> >
> > > Whole foods for the whole family put out by the La Leche League 🙂 They
> > > seem to use a lot of regular foods, and have lots of kid friendly recipes.
> > >
> > > I liked a lot of the recipes in the more with less cookbook, one being the
> > > beirocks. A little ground beef, fried up with onions and lots of shredded
> > > green cabbage, used for filling bread type rolls. They freeze well too 🙂
> > >
> > > kathy
> > >
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