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Rose Grenz: Dough Stuffed
with Seasoned Pork or Ground Beef and Sauerkraut |
| Submitted by George Grenz |
Ingredients
| Bread dough or Pizza Dough |
1 - 1/2 lb of diced pork, ham or fried ground
beef |
3 TBLS lard or shortening |
1/4 cup of sliced onions (browned) |
| 1 can or 1 quart sauerkrout |
Salt |
Pepper |
Anise Seed |
Preparation
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| 1.) |
Roll bread dough in 5 to 6 inch oblong pieces to
create a thin wrap |
| 2.) |
Mix sauerkraut, pork or fried ground beef, lard or
shortening and browned oniopns, season to taste. |
| 3.) |
Anise seed may also be added for taste or ou can
obtan sauerkrout with anise already mixed in the sauerkraut. |
| 4.) |
Spoon mixture on oblong piece and seal dough
by pinching into a seam forming a football shaped bun. |
| 5.) |
Use mil or water to aid in closing the seam.
Seam can be on top or bottom (I prefer seam on bottom) |
| 6.) |
You may baste the wrapped dough with butter or bacon
dripping to add flavor and a crispier wrap. |
| 7.) |
Bake in oven at 350 Degrees for about 30
minutes or until brown. Serve Hot |
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Rose Grenz: Blachenda (Plachenda) |
| Submitted by George Grenz |
Ingredients For Dough
| 1 Cup Sugar |
3/4 Cup Shortening |
1 Tsp salt |
3 eggs |
| 3 Tsp baking pouder |
1 1/2 cup milk |
5 to 6 cup flour |
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Dough Preparation
| 1. |
Mix salt, sugar, baking powder and flour |
| 2.) |
Add shortening |
| 3.) |
Mix together like pie crust dough |
| 4.) |
Mix eggs and milk and add to dry mixture |
| 5.) |
Chill Dough |
Ingredients for Filling
| 1 Qt Pumpkin, cooked and mashed |
1 1/2 Cup Sugar |
1 Tsp cinnamon |
2 Tbl flour if pumpkin is
watery |
Filling Preparation
| 1.) |
Mik filling ingredients |
| 2.) |
Take a piece of dough about the size of an egg and
roll into a circle about 6 inches in diameter |
| 3.) |
Put in a tablespoon of filling |
| 4.) |
Wrap and seal making a boat shaped pastry.
Locate seal on bottom of pastr |
| 5.) |
Punch holes in dough with a table fork |
| 6.) |
Bake at 350 degrees for 30 minutes or until lightly
browned |
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