Bierrocks

These pastry pockets filled with beef, cabbage, onions and cheese can go straight from the freezer to the oven.

 

2 cups skim milk, lukewarm

1/4 cup oil

2 eggs, beaten

2 packages  yeast

1/2 cup  sugar

2 teaspoons  salt

6 cups flour

2 pounds  ground beef, lean

1/2 head  cabbage -- chopped
1 large onion, chopped

18 slices  American cheese

1 egg, beaten

 

Mix milk and oil. Add eggs, yeast, sugar, salt and 5 cups of flour. Add remaining flour as necessary to form a kneadable dough. Knead a few minutes. Cover bowl and let dough rise one hour in a warm place.

Meanwhile, brown beef in a large skillet. Do not drain. Add onion and cabbage and continue cooking until onion is soft. Add salt and pepper to taste. Let cool.

After dough has risen, roll out hunks of dough (about the size of a tennis ball) as thin as possible. Place 1/2 slice cheese on dough, top with some filling, then the other half slice of cheese. Fold over and seal like a turnover (moistening the edges with water may help seal them).

Place on a baking sheet, brush with egg wash and sprinkle with sesame seeds (optional) and bake at 350 degrees for about 30 minutes or until golden.

Serve immediately or cool and freeze. To reheat frozen, simply bake until hot. Yield: about 18 Bierrocks.

Cajun Meat Loaf - Large batch to freeze

                                    Cajun Meat Loaf - Large batch to freeze

Recipe By     :  Cook Now, Serve Later by the editors of Reader's Digest
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20                    onion -- chopped
  20                    celery ribs -- chopped
  20                    green pepper -- chopped
  40                    green onions -- minced
  20      cloves        garlic clove -- minced
  4-5                    bay leaves
     1/3  cup           salt
   3 1/3  tablespoons   cayenne pepper
   3 1/3  tablespoons   black pepper
   1 2/3  tablespoons   cumin
   1 2/3  tablespoons   nutmeg
   1 1/4  cups          Worcestershire sauce
   1 2/3  tablespoons   Tabasco sauce
     1 1/4  quarts        milk, skim (I leave this out in the big batch - enough juice from the veggies)
   1 1/4  quarts        ketchup
   1 2/3  quarts        dry bread crumbs
  20      pounds        ground beef, lean
  10      pounds        ground pork
  40                    eggs -- slightly beaten

                        GRAVY
                         onion powder
                        cayenne pepper
                        water
                        flour, all-purpose

1.  Mix the onion, celery, bell pepper, green onions, garlic, bay leaves, salt, cayenne pepper, black pepper, cumin, nutmeg, Worcestershire sauce, and tabasco sauce in a medium bowl.

2. Cook the vegetable/spice mixture, stirring constantly, until the onions and peppers are soft. Remove from the heat & let cool until warm to the touch. Discard the bay leaves. Stir in the milk, catsup, & bread crumbs.

3. In a large bowl, combine the beef, pork, eggs, and the bread crumb mixture. Line meat loaf pans with aluminum foil, leaving enough extra to cover the top. Grease the aluminum foil. Pack the meat mixture into each pan and cover with aluminum foil, keeping package as airtight as possible.

Refrigerate for up to 4 days. Freeze for up to 3 months.

Thaw meat loaf if frozen. Place meat loaf in an oven pan. Bake in a preheated 325F. oven for 35 minutes. Remove the foil & bake 40 - 50 minutes longer or until the loaf pull away from the sides of the pan and serve.

Mix drippings with water, spices. Add flour and cook until thickened.