Runzas!!

So when I was a kid and we lived in Omaha, they had a "Runza Hut".  It's a chain but lots of people have never heard of it.  Anyway-  loooooong before Hot Pockets, there were Runzas.  And oh.  They are fabulous.  I haven't been to a Runza Hut in decades, but I remember they had all different kinds and fillings etc. but the Original Runza is a beef and cabbage filling.  My mom came up with her own recipe when we were kids and she made them often.  I have kind of updated her recipe here and changed it up a bit.  These are really fantastic tasting, easy to make, inexpensive, and it feeds a crowd.  Enjoy!

Ingredients:  1 lb pork sausage, cabbage (1 pound or so), Velveeta,  2 frozen bread dough loaves


1)  Place 1 lb sausage in a large skillet.  Use a handy dandy gadget such as the Mix 'n Chop from P Chef-  (I love that thing!!)  to crumble the sausage as it cooks.

2) When it's about halfway done, add some finely shredded cabbage.  You can use the angel hair cabbage from the bag- less work!  This is maybe 3-4 cups.  Add it to the meat and cook through.  The cabbage will wilt and it wont look like much so don't think it's too much.  Do not add salt & pepper- the sausage has plenty!

3)  While it's gettin' happy in the pan,  thaw out 2 loaves of frozen bread dough.  (Thank you Dear Lord for frozen bread dough ♥)   To do this, I place 2 loaves on big a plate sprayed with Pam, then cover with saran wrap (also spray the wrap!)  and defrost in microwave for 5 min, then flip oer and defrost another 5 min.  Should  do it. 



Then cut each loaf into 5 pieces

4) And now your meat mixture should be all done- drain it and cool a bit.

5) So now you want to take a piece of the dough and roll it into a circle just a little bigger than your hand.  I dont flour my counter or anything- the dough is really easy to handle.  Make your circle and add a little Velveeta.....(and Lord, Bless you for Velveeta♥)

6)  Add a couple spoonsful of the meat........

7) and roll it up. I pick up the sides (the dough stretches easily) and pinch them together for a good seal....

                                   (above)   I love how Angus is in the background just waiting....

8)  Then lay them of a greased cookie sheet and pop 'em in the oven 375* and bake until golden and sizzling.  (Some of the cheese will ooze out and some grease from theh sausage...dont worry, it's still delish)

9)  Now when I made these today I got 9.  I just rolled the other ball of dough up and made a tiny loaf of bread for Lilly.  They are HOT for a good while when you take them out, so don't be too excited or you'll burn yourself!  :)  Enjoy!

Zucchini Dessert

So you have 400 lbs of zucchini and are runnning out of ideas??  Well here's another fantasical, wondermous, tastetastic way to utilize it!  AND it's extra sneaky special because it tastes like Apple Crisp!   Woooooooo hooooooooooo!  I love tricking my kids into eating veggies- I think I get extra gems in my Mother of the Year crown just for that.  Oh!  Another reason this recipe is so fabulous is the crumb mixture- you make a big batch of it and it becomes the crust,  the thickener for the stewed zucchini AND the topping.  Easy Peasy!!

Step One:  In a large bowl:  4c flour, 2c sugar, 1tsp salt and 1 1/2 c (3 sticks) butter.

Step 2:  Use a pastry cutter to crumble the mixture.  If you don't have a pastry cutter (Shame on you!) you can use a fork or a couple of butter knives. 

Step 3:  Should look like this.  WARNING:  This powdery crumbly deliciousness is highly addictive.  I ate the spoonful- and then some.  Set it aside- if you can.  Place 1/2c of it aside too.

Step 4:  Peel and cube enough zucchini to make 8 cups.

Step 5:  Place zucchini, 2/3c lemon juice, 1c sugar and 1 tsp cinnamon in large pot.  Cook together intil zucchini is tender- about 20-30 minutes.  Mixture will be juicy. 

Step 6:  While zucchini is moving happily along,  take 1/2 of the crumble mixture and press into 13x9 pan.  Bake at 350* for 10 minutes. 

Step 7:  Once zucchini is tender, turn off heat and blend in  1/2c crumble mixture to thicken.  It's like magic!

Step 8: Pour mixture onto crust........

Step 9:  Top with remaining crumble (you can add more cinnamon to the crumble for added yummyliciousness)

Step 10:  Bake at 350* for 35 minutes or until golden brown and bubbly.  Mmmmmmmmmmm....