2 cups warm water
2 packages yeast
1/2 cup sugar
1 1/2 teaspoons salt
1 egg
1/4 cup margarine – melted and cooled
6 1/2 cups flour
Or …your favorite recipe for two loaves of bread, Dough will have gone through one rising.
Runza Filling
2 pounds ground beef
2 cups chopped onions 2 med onions
4 cups shredded cabbage 1lrg head
1 teaspoon shortening
2 tablespoons water 1/2 cup
1 tablespoon salt
1 tablespoon Worcestershire sauce
1/4 teaspoon oregano
1 tsp pepper
1/2 teaspoon season salt
Brown 'n crumble ground beef in a six quart pot, Do not drain off the grease from the meat, as it is the fat the onion will cook in. Toss in onions, diced. Once onions are translucent, stir in cabbage. Add some salt, cover, and let cook, stirring occasionally. Once cabbage is cooked, add more salt, and pepper, to taste. Remove from heat, and drain any excess liquid. Cool completely before putting in dough.
Take bread dough, and divide into 16 equally-sized pieces. Roll out a piece of dough on a bread board, to about 1/16 inch thickness. Will be a circle larger than your hand. Put a scoop of cabbage/meat mixture in the center, fold over sides and ends and seal. Repeat with remaining dough.
Place the runzas on a greased cooke sheet, butter the tops, cover with tea towel and let dough rise til light, about 30 minutes, Bake 375…25 min or until golden brown, butter the tops …
these freeze nicely…
3/4 lb cooked salmon
2 tbsp horseradish
1 tsp lemon juice
1/3 cup mayonnaise
salt and pepper
10 slices bread (crust trimmed)
3 tbsp butter, melted
1/2 lb cheese, grated
1/3 cup milk
Flake salmon, remove bones and mix salmon with horseradish, lemon juice, mayo and seasonings. Spread on slice of bread and cover with another slice, brush outside of each sandwich with melted butter and toast sandwiches under low broiler heat.
Melt cheese slowly in top of double boiler and add milk gradually, stirring constantly until sauce is smooth. Pour over sandwiches and garnish with sweet pickles and parsley.
1/2 cup mayonnaise
1 tbsp minced green pepper
1 tbsp chili sauce
8 rye-bread slices
4 Swiss cheese slices
1/2 lb sliced corned beef
1 cup sauerkraut, drained, OR horseradish
butter or margarine
Combine first 3 ingredients. Spread about 1 tbsp mayo mixture on each bread slice. Halve cheese slices crosswise. On each of 4 bread slices, place a cheese slice, 1/4 of corned beef, 1/4 of sauerkraut or horseradish, another cheese slice and another bread slice, mayonnaise side down.
In skillet, over mediume heat, in 2 tbsp hot butter, brown sandwiches on both sides until cheese is melted, adding more butter if needed.
Recipe By :1982
Serving Size : 4 Preparation Time :0:00
Categories : Spread
Amount Measure Ingredient – Preparation Method
6 ounces cream cheese – lf or ff
6 ounces canned tuna – white albacore
3/4 teaspoon curry powder
2 green onions – finely sliced
4 tablespoons mayonnaise – low-fat or ff
1/2 teaspoon lemon juice
Salt Let cream cheese soften at room temperature for about 1 hour. Drain tuna. Mash with fork. In medium bowl, combine cream cheese, tuna and mayonnaise.
Add lemon juice, curry and salt; mix to blend well. Add onions and stir to blend. Chill for one hour for flavors to blend.
3 tbsp butter
1 cup sliced cooked ham, diced
1/2 medium green pepper, diced
1/2 medium onion, diced
6 eggs
2 tbsp milk
3/4 tsp salt
8 white-bread slices, toasted
In 10-inch skillet over medium heat, in butter, cook ham, green pepper and onion until vegetables are tender, about 5 minutes.
Meanwhile, in large bowl, beat eggs, milk and salt until well mixed; stir into ham mixture. Reduce heat to low; cover and cook 12 to 15 minutes, until top is set and underside is lightly browned. Serve between toasted white bread slices.
Make peanut butter sandwiches varied and interesting by adding other ingredients. Use creamy or chunky-style peanut butter and spread it on pumpernickel or white bread, or try whole what, raisin or rye.
Peanut Butter and Banana Sandwich
Spread PB on both bread slices. Use thinly sliced rip bananas as filling.
Peanut Butter and Canadian Bacon Sandwich
Cook 2 slices Canadian bacon for each sandwich. Arrange baon on bread slice spread with PB; sprinkle with finely chopped parsley; top with bread slice.
Peanut Butter and Cranberry Sauce Sandwich
Spread bread slice with 2 tbsp crushed jellied cranberry sauce. Tope with tender lettuce leaf, then and another break slice spread with PB, butter side down.
Peanut Butter and Coleslaw Sandwich
In small bowl, combine 2 cups finely shredded cabbage, 2 tbsp diced pimentos, 2 tbsp mayonnaise, 1 tsp wine vinegar, 1/2 tsp salt and 1/4 tsp sugar. Toss together well. Use as filling with peanut butter.
Peanut Butter and Date Nut Sandwish
Combine 1/2 cup diced pitted dates and 1/4 cup chopped pecans. Use as filling with peanut butter.
Roast chicken or roast beef
Gravy made from pan drippings (chicken or beef)
white bread slices
Place bread slice on plate.
Top with slices of roast chicken or roast beef.
Top with a little gravy.
Top with another bread slice.
Pour hot gravy over bread.
1 (4-1/2 oz) can deviled ham
1 tbsp grated orange peel
1 tbsp prepared mustard
2 tsp horseradish
1 (1 lb) loaf unsliced white bread (8 inches long), crust removed
In bowl, combine first 4 ingredients.
Cut bread lengthwise into five 1/4-inch-thick slices. With rolling pin, lightly flatten each slice. Spread about 2 tbsp ham mixture over surface of each slice. From short side, roll each slice jelly-roll fashion; cut each slice evenly crosswise to make 6 pinwheel sandwiches.
1 large loaf round country style bread
Olive oil
1 clove garlic, pressed or finely minced
3 tbsp Parmesan cheese
Filling:
8 ounces assorted deli meats, thinly sliced; ham, mortadella, salami, smoked turkey, etc.
8 ounces provolone cheese, thinly sliced
Olive Salad:
2/3 cup green olives, finely chopped (Nicoise preferred, but any will do)
2/3 cup black olives, finely chopped (Kalamata preferred, but any will do)
2/3 cup celery, finely chopped
2 cloves garlic, pressed or finely minced
½ cup Italian salad dressing
Brush the top of bread with olive oil and top with garlic and parmesan cheese. Place in the oven until the cheese is melted. Remove and let cool. Slice the loaf in half horizontally. Set aside.
Combine the ingredients for olive salad.
Spread half of the olive salad over the bottom half of the loaf, top with layers of deli meats and then the cheese. Spread the remaining olive salad over the top and place the lid of bread on top. Press down firmly. Wrap tightly with plastic wrap and chill in the refrigerator for at least 30 minutes for the flavors to blend together. Cut into wedges to serve. You may remove the plastic and wrap in foil and warm in a hot oven to melt the cheese if you prefer a warm sandwich.