Runza

INGREDIENTS

  • Runza Dough
  • 2 cup warm water
  • 2 packages active dry yeast
  • 1/2 cup sugar
  • 1 1/2 teaspoons salt
  • 1 egg
  • 1/4 cup margarine melted and cooled
  • 6 1/2 cups flour
  • Hamburger Filling
  • 1 1/2 pounds ground hamburger
  • 1/2 cup chopped onion
  • 3 cups shredded cabbage
  • 1/2 cup water
  • 1 TSP Worcestershire Sauce
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • Dash of Tabasco

PREPARATION

NOTE: CONSIDER MAKING AT LEAST 1/2 AGAIN……NOT THAT MUCH DOUGH

Mix water, yeast, sugar and salt and stir until dissolved.

Add egg and melted margarine.

Stir in flour.

Put in the refrigerator for four hours.

Roll dough into oblong shape and cut into 16 squares.

Divide the hamburger filling (see below) between the squares.

Pull four sides up and press edges together.

Place on greased cookie sheet and bake for 20 min at 350 degrees.

Hamburger Filling


Brown hamburger and onion.

Drain off excess grease.

Add cabbage, seasonings and water.

Simmer for 15-20 minutes. Cool completely.


Giada Chicken Picccata

Ingredients

2 skinless and boneless chicken breasts, butterflied and then cut in half

Sea salt and freshly ground black pepper

All-purpose flour, for dredging

6 tablespoons unsalted butter

5 tablespoons extra-virgin olive oil

1/3 cup fresh lemon juice

1/2 cup chicken stock

1/4 cup brined capers, rinsed

1/3 cup fresh parsley, chopped

Directions

  1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
  2. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
  3. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Marcella Hazan Tomato Sauce

INGREDIENTS

  • 2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
  • 5 tablespoons butter
  • 1 onion, peeled and cut in half
  •  Salt
  • 2 bay leaves

PREPARATION

  1. Combine the tomatoes, their juices, the butter, the bay leaves and the onion halves in a saucepan. Add a pinch or two of salt.
  2. Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
  3. Discard the onion and bay leaves before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.