Runza

Another good thing my mother would make.  She would make a big batch of these, and freeze them.  They are so handy to get out of the freezer, pop in microwave and warm up for a quick lunch.

Runza

Filling
1 1/2 lbs ground beef
2/3 cups chopped onions
1/2 cup chopped celery
1 tsp salt
1/4 tsp pepper
5 cups shredded cabbage
1 cup sauerkraut
1 cup hot water
2 Tbsp beef bouillon
1 (8 oz) pkg shredded cheddar cheese

Brown ground beef, onion and celery.  Add salt and pepper.  Drain well.  Add cabbage and sauerkraut and sauté for 15 minutes.  Add beef bouillon to hot water; mix well.  Pour over hamburger mixture and simmer for 20 minutes.  Cool, then add shredded cheese.  Set aside.

Dough
1 cup milk
1/2 cup sugar
1/4 cup oil
2 eggs, beaten
2 Tbsp yeast
1/3 cup warm water
1 tsp sugar
5 cups flour
1 tsp salt

Scald milk and sugar.  Cool to lukewarm.

Dissolve yeast, warm water (110 degrees) and 1 tsp sugar. Let set for 5 minutes.  Add to scalded milk. Put in mixer bowl, add half of flour, salt and beaten eggs.  Gradually add remaining flour.  Put on floured area and knead well.

Put in greased bowl and let rise until double.  Divide dough into 2 portions.  Roll out and cut into 3-inch squares.  Put a heaping tablespoon of meat mixture in each square.  Bring all 4 corners to top and seal well.  Put on greased cookie sheets and let rise for 1 hour.

Preheat oven to 350 degrees.  Bake for 25 to 30 minutes.  When done brush tops with butter and cool on racks.