Product Recipes
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
- (1/2) 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.
