55
FOOD PROCESSOR RECIPES
DOUGH
3⁄4cup milk
1⁄2cup water
1⁄2cup butter or margarine, cut
into chunks
2packages active dry yeast
cups all-purpose flour, divided
1⁄2cup sugar
1teaspoon salt
2eggs
FILLING
11⁄2pounds (about 1⁄2medium
head) cabbage, cut into
3-inch chunks
1medium onion, cut into
1-inch pieces
11⁄2pounds lean ground beef
2teaspoons salt
1⁄2teaspoon black pepper
6tablespoons butter
or margarine
Combine milk, water, and butter in small saucepan. Heat until warm, 105°F to 115°F. Stir
in yeast to dissolve. Set aside.
Position dough blade in work bowl. Add 41⁄2cups flour, sugar, and salt. Process until mixed,
5 to 8 seconds. With processor running, slowly add yeast mixture through small feed tube.
Add eggs. Process 1 minute, adding up to an additional 1⁄2cup flour, if necessary, for
dough to pull from side of bowl. Dough will be sticky. Remove dough to greased bowl,
turning to grease all sides. Cover. Let dough rest about 30 minutes.
Meanwhile, exchange dough blade for chef’s bowl and 4 mm slicing disc. Add cabbage to
feed tube in batches. Process to slice. Set aside.
Exchange chef’s bowl and slicing disc for multipurpose blade in work bowl. Add onion.
Pulse 2 to 3 times, about 2 seconds each time, or until chopped. Remove to medium
skillet; add beef, salt, and pepper. Cook over medium-high heat until beef is thoroughly
cooked, onion is tender, and most liquid has evaporated, stirring often. Set aside.
In Dutch oven or large skillet over medium-high heat, melt butter. Add cabbage; cook until
cabbage wilts, 7 to 10 minutes. Add beef mixture; toss to mix. Set aside.
Divide dough in half. On floured surface, roll half of dough into a 20x15-inch rectangle
(about 1⁄8-inch thick). With pizza cutter or knife, cut into 12 squares. Place 1⁄4cup meat
mixture in center of each square. Bring corners of dough together to center of Runza.
Pinch edges and corners together to seal. Place seam side up on lightly greased baking
sheet. Cover; let rise in warm place 30 minutes. Bake at 350°F for 18 to 20 minutes, or
until golden brown. Serve with favorite mustard, if desired.
Yield: 12 servings (2 sandwiches per serving).
Tip: To freeze, place unbaked Runzas in a sealed bag and freeze for up to 1 month. Bake at
350°F for 25–35 minutes, or until golden brown.
Per Serving: About 460 cal, 19 g pro, 47 g carb, 22 g total fat, 12 g sat fat, 105 mg chol,
640 mg sod.
RUNZA POCKET SANDWICHES
41⁄2–5