Meat Buns Nebraska style

For last week’s Bookclub, I needed a recipe that would be connected to the theme from the book Oh Pioneers by Willa Cather.After searching around a bit – I found several versions of a local version Runza. Similar to other regional “hand-held meat buns”,  such as the spicey one I did in a previous Bookclub. This was version seems to be popular in the books region oNebraskaka with the addition of cabbage to the ground beef and onions. I had some time so I also made a rolled loaf version using pizza dough that mimicked the Cheese Bread recipe I posted about back in November.

Here is my version of the Runza recipe;

Runza

  • Frozen Bread Dough (I used the frozen bread dough loaves from Safeway which comes in a three pack. Each loaf, thawed allowed to raise will make 6-7 buns)
  • 2 pounds ground beef
  • 1 head of cabbage
  • 1 yellow onion
  • garlic salt/minced or whatever you like for garlic ( I use the Sage, Thyme & lemon seasoned salt I make)
  • 2 TBSP butter.

Instructions

Step 1

  • Brown ground beef and drain fat, season with salt and pepper ( you can do this in two pans if you like)
  • Add chopped onion, garlic, butter, and chopped cabbage. Cook until wilted (7-10 min) on med-high. Mix with meat if done separately and let cool.
  • Note: You can also brown meat, season, then set aside and in a second pan sauté cabbage, onion and garlic, season with salt and pepper at each step. Then toss together. 

Step 2

  • Follow package instructions for bread dough (or make your own); Let the dough thaw covered and raise for up to 5 hours or as directed on your dough.
  • Cut and Roll into small sections.
  • Preheat oven to 350

Step 3

When ready to make

  • Flatten each section
  • Add ¼ to ½ cup of the cooled beef mixture to rolled out sections of dough. Fold and seal in half/wrap/shape how you wish but gently compress the air out of each bun.
  • Let sit covered with plastic wrap 20 min. (Or freeze them for later)
  • Prior to baking coat with melted, salted butter, oil or an egg wash. Omit butter topping if you want a crisper bun
  • Bake uncovered middle rack for 30-35 minutes at 350 degrees.

A few hints;

  • Pizza dough works well too.
  • Mix in small cubes of cheddar cheese in the cooled mix for a different variation.
  • Update: if you have leftover stuffing it makes a great addition to a simple soup. Simmer carrots, veggie or chicken stock, a few bay leaves, parsley, a can or two of drained canned beans and pepper for 50 mins.
  • Then add the meat & cabbage stuffing, ( you can also toss in leftover rice or pasta) simmer on med for another 30 min more. Toss in some halved cherry tomatoes. Serve

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Planning My 2018 Pleasure Read-Goals Today

Why a yearly Read-Goals list?

With so much to catch up with on posting; this weeks begin the end of the year holiday posts, and a detailing of some of the  recipes that won and failed, treats and projects that I worked on. But for today – to keep it simple. I worked on my 2018 read-goals list. This is the way I balance work, academic and news reading with pleasure stuff.

My Read-Goals for the year:

Frank’s 2018 Book List

books reading read-goals

A few more from the 2017 read-goals list

Working on my 2018 book list this morning while revising a copy of Bookmarks Magazine and decided that this would be the group I would use as my “intentional reads” over the next 12 months in addition to the others that come my way.  You might even notice a theme, in that not all of them are current trending titles since I decided part of the gaol was relooking at some of the older titles I missed when they initially rolled out.  I figure this batch coupled with the one from our book club should give me plenty for the year.

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