|
Ground.Beef
A B C D E F G H I J K L M N O P Q R S T V W Z Foldovers Categories: Ground beef
Yield: 4 servings
1 c Milk 1/2 c Peeled Chopped Onion
2 ts Sugar 1/4 c Chopped Celery
1 ts Salt 2 ts Salt
1 tb Dry Yeast Or 1 Packet 1/4 ts Pepper
1/2 c Warm Water (115 - 120ÜF.) 1/4 ts Garlic Powder
3 c Unbleached White Flour, 1/8 ts Ground Cumin
-Sifted 1 cn Tomato Sauce
1 c Whole Wheat Flour, Sifted 1/2 c Shredded Cheddar Cheese
1 1/2 lb Ground Beef 1/2 c Cooked Rice
Contributed to the echo by: Rich Harper Originally from: "Western Cooking
Hearty Food for Hungry Folks", by Los McBride Foldovers Scald milk. Stir in
sugar and salt and cool to lukewarm. Dissolve yeast in warm water. Stir
cooled milk mixture into yeast mixture. Add flour and mix well. Turn out on
a floured board and knead until elastic--about 5 minutes. Place in a
greased bowl. Cover and let rise in a warm place until doubled--about an
hour.
While dough is rising, brown hamburger, onion, and celery in a small amount
of oil; stirring so that the hamburger will be crumbly. Pour off excess
fat. Stir in remaining ingredients. Simmer gently 10 minutes.
When dough has doubled, roll out very thin on a floured board. Cut into 6
envenly sized squares. Divide beef mixture into 6 equal portions and put 1
portion in the middle of each dough square. Fold over as for turnovers and
seal edges with a fork.
Place on a lightly oiled baking sheet and let rise in a warm place for 30
minutes. Make a small slit in the top of each Foldover. Bake at 350 degrees
F. for 20 minutes. Let cool.
When cool spread butter on each cooled Foldover and wrap in foil. If you
make large batches for future Foldovers, now is the time to freeze them.
At picnic time, put wrapped Foldovers on a grate an heat. Thawed Foldovers
will take 5 minutes per side; frozen Foldovers will take close to 20
minutes per side.
|
|