After writing the post on Orange Julius, I referred to my Aunt Velma and what a wonderful lady she was. It got me thinking of the other special ladies in my life. Growing up, I had the best female role models in my life. – all of which I was related to. I decided to write a post on each of them with a recipe that they have either handed down, are famous for, or that just reminds me of them.
My first post is about my Grandma Betty Lenore. My little daughter Isla Lenore Aloha is named after her. She is quite the lady.
My Grandma Betty is one of the nicest ladies you’d ever meet. She grew up with a sister and a brother, married young and had 4 kids in about 5 years if I’m correct. Close to it anyway…
She gave me a love for Anne of Green Gables, of Avonlea and of recipes. That should tell you everything you need to know. I’ve never heard her say a bad word about anyone. She’s the type of person you would call when you didn’t feel good just to hear an “awe”. I remember calling her when I was first pregnant and she said, “if you’re happy, I’m happy.” Her cabinets are filled with cook books and recipes and history. Lots and lots of history. If it wasn’t for her our family would never know we were direct descendants of William Brewster. Yes – the Mayflower William Brewster. High society over here 🙂
She was always trying a new recipe out. Lots of casseroles and frozen desserts. One recipe that reminds me of her is for runzas. I remember eating them at her house more than once. When I made them the other night and bit into them, I literally let a sigh out because I forgot how good they were, how soft the bread was, how it had been forever since I’d made them, and how I missed her. I need to get out to see her again soon.
The filling is an easy combination of ground beef and cabbage. I made the beef mixture the day before and had it ready in the refrigerator.
I didn’t really measure the amount of dough to flatten out and make into the runza. Some were bigger than others.
Put on about 2 T of filling.
Wet the edges just a bit so it seals.
Fold the dough over the top and press tightly.
I was tempted to wipe some of the flour off before I baked them but decided not to.
I’m glad I didn’t. There’s something authentic about having a white ring around your mouth while you’re eating.
I had plenty for supper and have 2 big bags full for a quick meal in the next few weeks.
- 1 egg
- 2.5 cups organic white flour
- ¼ cup organic cane sugar
- 1 tsp salt
- 2¼ tsp yeast
- ½ cup milk
- ¼ cup water
- ¼ cup butter
- 1 pound ground beef
- ½ chopped onion
- 2 cups chopped organic cabbage
- 1 tsp salt
- 2 T butter
- ¼ tsp pepper (optional)
- Heat milk , water, butter so the butter is melted.
- Mix warmed ingredients with yeast, beaten eggs, salt and flour.
- Let dough sit for ½ hour.
- Meanwhile or the day before, brown beef, cabbage, onion, salt and pepper.
- Add the butter at the end.
- Make the runzas by flattening a small portion of dough and putting the ground beef mixture in the middle.
- Fold over and seal with a little water.
- Let raise for 40 minutes.
- Bake at 350 for 20 minutes.