Runza: A Pocketful of Comfort

If you have spent much time in Nebraska, you may have been lucky enough to have a delicioso runza from the Runza restaurant.  If not, try these at home or stop by Runza next time you are in the neighborhood!

Runza

Dough:

4-1/2 cups all-purpose flour, divided
1/2 cup sugar
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
3/4 cup milk
1/2 cup water
1/2 cup shortening
2 eggs

Filling:

1 pound lean ground beef (90% lean)
2 small onions, chopped
4 cups chopped cabbage
1 teaspoon salt
1/2 teaspoon pepper

Directions:

Place 1-3/4 cups flour, sugar, yeast and salt in a large bowl. Heat the milk, water and shortening to 120°-130°. Pour over flour mixture; add the eggs. Beat with an electric mixer on low until blended. Beat 3 additional minutes on high. Stir in the remaining flour; knead until smooth and elastic, about 6-8 minutes.

Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour.

Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the cabbage, salt and pepper; cook until cabbage is wilted.
Punch dough down; roll into twelve 6-in. squares. Top each square with 1/3 cup meat mixture. Fold into rectangles. Pinch edges tightly to seal and place on greased baking sheets. Bake at 350° for 20 minutes or until golden brown. Serve hot. Yield: 12 servings.

**Feel free to add other spices, peppers or cheese to suit your taste.

French Dip Au Jus: Need I Say More?

You got it. It is the time of year we begin to dream of comfort food. Hot, savory, dripping, decadent comfort food. Dig in with this potentially messy, and oh so divine sandwich.

French Dip Au Jus

1 2 1/2-4 lb chuck roast

1/4 cup butter

1 large onion, sliced

3 cloves garlic, peeled and diced large (or mince)

1/2 cup soy sauce

1/2 teaspoon salt

1 Tablespoon italian seasoning

2 cups water

1 can beef broth

Optional: your choice of peppers if you like it spicy

Toasted, buttered deli rolls

Cheese of your choice

Heat butter in a pot over medium heat until melted. Saute the onions for a couple of minutes or until they begin to brown. Set roast on top of the onions. Add all of the remaining ingredients (not rolls or cheese!). Cover pot and simmer on very low heat on the stove for 6 hours or until beef is fork-tender and falling apart. Shred meat with two forks until all large chunks are gone.

Mixture can be refrigerated overnight and hardened fat may be removed before reheating if you wish.

Serve on toasted buttered rolls, top with cheese of your choice and place under broiler until it is melted.

Dip, slurp, masticate and sigh! Repeat!

Need Comfort Food? Try Granola!

It's hearty, it's full of fiber, has some protein and PLENTY of flavor! Not to mention, while it is baking it fills your home with a delicious aroma. In addition to eating the granola with milk, it rocks parfait-style with vanilla yogurt and strawberries! Make sure to see the notes following the recipe and enjoy :-)


Granola a la Stephanie

7 cups old-fashioned oats
1 cup whole wheat flour
1 1/2 cups chopped pecans
1 cup flaked coconut
1 cup sunflower seeds
1 cup wheat germ
2 cups packed light brown sugar
3/4 cup vegetable oil
3/4 cup water
2 Tablespoons vanilla extract
1 teaspoon salt

In a large bowl, combine oats, flour, pecans, coconut, sunflower seeds, and wheat germ. In another bowl, mix brown sugar, oil, water, vanilla, and salt. Pour liquid mixture over the oat mixture and toss until dry ingredients are coated. Spray two 15" x 10" baking pans with non-stick spray and spread the granola in both pans.

Bake at 275 degrees Farenheit for 1 hour, stirring every 10 minutes. Bake until lightly toasted and no longer damp. Watch carefully at the hour mark, if you need to bake longer, so it doesn't get dark. Let cool and store in airtight containers.

******NOTES: Options include adding cinnamon and/or raisins, or omitting coconut/sunflower seeds/pecans. If you don't want it as sweet, cut back on the sugar to your taste. Substitute any goodies you wish! For east of stirring while in pans because they will be full, split between three pans if your oven can juggle them without blocking good heat.circulation.