Recipe: Runza

Recipes using Accent Flavor Enhancer

Filling

• 2 lbs. hamburger
• 4 cups shredded cabbage, or 1 large and 1 small can sauerkraut
• 2 cups onions
• 1 tsp butter
• 2 tbsps water

Brown and drain the hamburger, steaming for 10-1 5 minutes. Mix the onions, butter, water, and drained cabbage or sauerkraut, and combine with the hamburger.

• 1 tbsp salt
• 1/4 tsp summer savory
• 1 tbsp Worcestershire
• 1/2 tsp Accent
• 1/4 tsp oregano
• Celery seed to taste, start with 1 tsp
• 1/4 tsp pepper

Mix well all ingredients and add to hamburger mixture; cool.

Dough

• (1) pkg. yeast
• (2) C. warm water
• (½) C. sugar
• (1) tsp. salt
• (2) eggs
• (7) C. flour
• (3) T. melted shortening

Dissolve yeast in warm water. Let stand 5 minutes. Add sugar and salt. Beat eggs. Add 2 cups flour and mix well. Add 5 cups flour and melted shortening alternately with the yeast mixture. Let the dough rise until double. Roll dough thin and cut into pieces - put 1/2 cup filling in each dough piece and seal tightly. Bake 350° for approximately 20-25 minutes. Freeze well.