By Amy Story

Homemade Runza

DOUGH INGREDIENTS

4-1/2 c. all purpose flour

1/4 c. sugar

2 packages 1/4 oz. yeast

1 tsp. salt

3/4 c. milk

1/2 c. water

1/2 c. butter

2 eggs

FILLING INGREDIENTS

2 lbs. ground beef

1 small onion, diced

4 c. cabbage, chopped

2 tsp. seasoned salt

1 tsp. pepper

PREPARATION

> Start the dough by placing 1-1/2 c. flour, sugar, yeast, and salt into large mixing bowl.

> In small saucepan over medium heat or in microwave safe bowl, heat the milk, water, and butter to 120-130 degrees Fahrenheit.

> Pour heated wet ingredients into flour mixture and stir slightly before adding beaten eggs.

> Add the remaining flour one cup at a time until when kneaded, the dough comes together and is smooth and elastic.

> Place dough in a greased bowl, cover and let rise in a warm place for about one hour.

> While dough is rising, cook beef and onion for the filling over medium high heat and then drain.

> Stir in the chopped cabbage, seasoned salt, and pepper. Stir gently until cabbage is cooked and combined with the other ingredients.

> Divide the dough into 12 evenly sized balls. On a lightly floured surface, roll out the dough to create rectangles roughly 6″x8″ and 1/4-in. thick (no need to be exact).

> Spoon about 1/2 c. to 2/3 c. of the beef and cabbage mixture onto each rolled out dough rectangle.

> Fold the dough over the filling and pinch the edges together to seal. Place the runzas seam side down on a baking sheet lined with parchment paper.

> Preheat oven to 375°F. Let the runzas rise for about 20 to 30 mins. while the oven preheats until slightly puffy.

> Bake for 20-25 mins. or until the runzas are golden brown. Brush with additional melted butter while still hot for a soft crust and tasty exterior.

Serve hot with ketchup, mustard, or any condiment of your choice or just enjoy them plain!

Note: The recipes this month come from my friend Tara Smith, who lives in the Treasure Valley and often posts recipes on Facebook. Tara says, “It had been a bit since making rumzas, so I made them the other night at my son’s suggestion. They’re always a dinner win. I add a pinch of fennel and celery seed with the meat, and instead of cabbage, I use sauerkraut that’s been wrung out to remove the moisture.  The great thing about runzas is you can stuff them with whatever you like: it’s all about the dough. Traditional runzas (Volga German) are made with caraway seed and more onion.”

Pasta Fagioli

INGREDIENTS

2 Tbsp. olive oil

3/5 c. pancetta, cut into 1/4 inch cubes

1 small onion, chopped

3 cloves garlic, crushed and chopped

1 1/2 c. chicken stock

1 1/4 c. diced tomatoes

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

1 c. (about 4 oz.) penne pasta

1 15 oz. can white cannellini beans

1 to 2 Tbsp. unsalted butter

2 Tbsp. chopped chives or parsley

Parmesan cheese, for serving

Additional chives or parsley for garnish

PREPARATION

> In a large saucepan, heat oil over medium-high heat.

>Add the pancetta and cook, stirring for 1 min. Add onion and garlic, cook for about 3 mins.

>Add chicken stock, tomatoes, salt and pepper.

>Drain liquid from beans and add the liquid to the mixture.

>Bring to a boil, then add pasta and cook until it is tender, about 20 mins.

>Add beans and butter and heat through.

>Add chives; taste and adjust the seasoning.

> Ladle into heaping warm bowls and serve with tufts of Parmesan.

Note: Tara says although her mother worked full-time and cooking options were sometimes scarce around the house, she encouraged Tara to try new flavors and recipes. At age seven, she was served a dinner she wasn’t sure she liked, and was told after the fact it was rabbit. As a high-schooler, she refused to eat red meat and her mom found tofu recipes to ensure Tara was getting enough protein. Her mom, who baked homemade potato chips before that was popular, was her inspiration. Later, when cooking for her own family, she kept her mother’s and others’ influences in mind. Her son says he likes anything she makes, although when he was five he liked Grandma’s pancakes better. That was when Tara learned she shouldn’t multitask while cooking unless the recipe called for it. By age eight, Tara’s son had devised a three-tier rating system: Good, edible, and it didn’t kill me!