Scared Monkeys Discussion Forum

I am including both the sandwich recipe and a casserole version.  Sandwiches are better but... for when speed counts.   :lol:


RUNZA SANDWICHES

1 lb hamburger
2 onions (medium) - diced
1 med. size head of cabbage  chopped into small pcs
dry mustard
salt
pepper
frozen bread

Brown hamburger and put in cabbage and onions.  Add some water and cook until tender. Allow to cool thoroughly

Thaw frozen bread.  When thaw, roll to 1/4 to 1/8" thin.  Cut into approx. 6 " squares

Dish met into squares and bring dough corners together - pinch and turn upside down to cook.  Let rise for 30 minutes for bread to rise.  Bake at 350 until bread is browned.  

NOTE - for variations - you can top American cheese on the beef .  Also mushrooms with Swiss cheese is good.


RUNZA CASSEROLE

2 tubes crescent rolls
2 lbs hamburger
1 large onion - diced
1 med. head of cabbage - chopped fine

Cook hamburger, onion, cabbage til done.

Lay crescent rolls on bottom layer of casserole dish (spray first)
Then add meat/cabbage mixture
Top with crescent rolls

Bake until brown - 300 degrees.

Enjoy

You rock, Beans!  

I've never seen the casserole recipe before!  I'm so there.  My SIL makes runzas from scratch but she apparently has better luck with yeast bread than I do.  Plus they live in Lincoln so it does me no good that she makes her own.  

Where have I been?  FROZEN BREAD!

Yeah, I have the recipe for the bread but decided it was too much work and most don't have time for it... Went with the easiest of the recipes! ha.

If you see Justinsmama - be sure you point her here --- I won't be around much this weekend.   Lots of activities happening here.

Thanks for this recipe....printed and stapled into our cookbook....now going to get the ingredients...!   :)    Mere

Thank you for this.  I have printed and saved for the weekend.  Thank you for not giving me the bread recipe. :lol:  :lol:  :lol:

I am SO making runzas this weekend!  

Perhaps that will take my mind off the fact my sister is in Iowa right now and will be having dinner with my dad on Monday nite.  My younger brother and his wife are also going.  She's never met them.  Told Daddy to take pictures.

Color me homesick.

Roasted Corn & Black Bean Salsa
Makes about 3 cups.
 
 
Ingredients  
1/2 - cup corn, fresh, canned, or frozen

1 - tablespoon butter

1 - medium tomato, chopped

1 - small red onion, chopped

1/2 - cup cooked black beans, rinsed and drained - (I use canned drained rinsed)

1/4 - cup green or red bell pepper, chopped

2 - jalapeno chiles, seeded and diced

1 - garlic clove, minced

1 - teaspoon oregano

1/4 - teaspoon cumin seeds

1/4 - teaspoon cilantro, coarsely chopped

3 - tablespoons olive oil

2 - tablespoons lemon juice

1/4 - teaspoon salt
 
Directions  
In a hot skillet, melt butter.  Sauté corn until slightly browned.  Allow cooling for 30 minutes.
In a medium bowl, gently mix corn, tomato, onion, black beans, bell peppers, chiles, garlic, oregano, cumin, and cilantro.
In a separate mixing bowl, whisk olive oil and lemon juice together.  
Pour over corn and tomato mixture and toss very gently.  
Allow the salsa to sit 1 hour.
 

Enjoy All (Especially you peaches)!

The runza casserole is now my new favorite dish.  My gosh!  It was so good.  There was an embarassingly small amount of leftovers.  My daughter loved it.  My hubby loved it.  I loved it!  I closed my eyes and I was home on the range again.  

Thanks Beans!

I am so relieved.  I got that recipe from my SIL who made it - I have never made it.  I have only made the one with the bread dough.  Just tasted the casserole!  LOL

Glad to bring a little home your way - you so deserve it!

Can the leftover casserole be frozen.....or refrigerated for a day or so....does the bread get soft...?

You can freeze the sandwiches but I'd think the crescents would get soggy... just a guess.  I had it (casserole) as a guest so don't know.  Hope you like it/them.

RECIPE INGREDIENTS

 
1 (16-oz.) can Refried Beans
 
1 (1.25-oz.) package Taco Seasoning Mix
 
8 ounces sour cream
 
8 ounces guacamole
 
1 cup (4 oz.) Mexican 4 cheese blend
 
1 cup Salsa, any variety
 
1 (4-oz.) can Diced Green Chiles
 
1/3 cup sliced green onions
 
tortilla chips
 

 
RECIPE METHOD

 
Combine beans and seasoning mix in a small bowl. Spread over bottom of 8-inch-square baking dish. Layer sour cream, guacamole, cheese, salsa, chiles and green onions. Serve with chips.

 
Cooking Tips:
This dip can be held up to 2 hours in the refrigerator before serving.

FM your 7 layer dip sounds yummy. Mine is 8 layers. Will post it here in case anyone wants it.

1- 16oz can refried beans (mexican style/spicy if you can find them)
1- 8oz container sour cream
1- 8 oz container Yucatan guacamole (or Dean's)
1/2 - 1 cup sliced black olives
1/2 - 1 cup fresh diced tomato
1/2- 1 cup diced green onion
finely grated sharp cheddar cheese or mexican blend
finely shredded lettuce

layer 1st 6 ingredients then top with shredded cheese & lettuce

I'll let y'all know about the leftover Runza casserole.  I have a half pan in the fridge right now.  Mushrooms were a dandy idea if I do say so myself.

I'm thinking if I warm it up in the oven, the crescent roll aspect will be fine.  I know my daughter has microwaved the leftovers before and it was gone by the time I got home from work.

Bean! Thank you! I'm betting that the cabbage makes a tremendous difference (a good one!) in the taste!

Hi Frijole and Monkeys,

I prepared the Runza sandwiches today. They are not baked yet so I haven't tasted them yet. I eat dinner very late. It's a European habit.

I was out this afternoon and on my way home went to the grocery store. I was freaking out walking back and forth in the frozen food aisles looking for frozen bread. Finally I found it. There was a package with three loaves.

When I got home I browned the hamburger, chopped the onions, cabbage, and some mushrooms. That was the easy part. The hard part for me, was rolling out the bread dough. I only rolled out one loaf. I am not a baker but I do have a pretty rolling pin. And I remembered how my grandmother threw some flour on the rolling area and rolled the dough in it and sprinkled more flour as needed so it wouldn't stick to the rolling pin. I finally managed to roll the dough in three parts and came up with 17 squares.

Then I realized this recipe is not geared to feeding one person. I will not be able to eat 17 sandwiches. Can anyone let me know how to warm them up - in the over and/or microwave?

So I was thinking about you Monkeys all day. I'll let you know what I think after I bake them and taste them.

With love, Louise

Dear Louise-

I can't imagine anyone eating all at once.  LOL  Anyway - they freeze very well.  Like any bread product, they reheat better in the oven than microwave.  But -I normally just nuked them.  Can't tell you exactly how long because my GE microwave has a sensor reheat that I use.  I just hit reheat and it figures out how long for me!  

A frozen burrito is the same size approx and they are 1 min. 15 sec. so that would be my guestimate!  I sure hope that you enjoy them.  

Hugs,
Frijole

Have company coming from Florida next week and plan to make Runza Casserole, sounds yummy, but I will have to add cheese. My Mum used to make what we called 'Bubble and Squeak'.....sounds similar to Runza only ground sausage was used in place of the hamburg and cream soup was used w. cheese....SO, I guess Bubble and Squeak was totally different!! LOL!!  :lol:

Runzas

I hate to be the lone dissenter. Maybe it's because of my old age taste buds, but I do not like them. Please ... no offense to anyone. To my own particular taste buds, they are tasteless.

Runzas
I do not like them in the dough.
In my mind, they are faux.
I do not like them in my house.
I do not like them eating at my computer with a mouse.
I do not like them here or there.
I do not like them anywhere.
I do not like Runzas.
I do not like them, Louise-I-am.

 :lol: Cute Louise.... you should have written children's books.

Like I said - they are a Czech tradition and not for all.  Nothing ventured, nothing gained right?

Hi Frijole,

I am happy I tried the Runzas. As you say, nothing ventured, nothing gained. Now that you mentioned it, the recipe does sound like it came from eastern Europe. I'm not a big bread eater (calories) but this recipe sounded so captivating. It would probably be a good thing to bring to a party as an appetizer. I'll make them again to bring to the party my cousin has on New Year's Day. In the meantime, does anyone need me to send them the remaining two loaves of frozen bread? Another idea, maybe I should bake a loaf in the traditional way and see how the bread turns out.

Frijole,

I figured out a way to use the Runza hamburger, cabbage and onions I have left over.

I made a soup out of them. I browned celery in garlic oil, added a big can of chicken broth, and spooned a lot of the Runza into the pot. I added some more spices and it is totally delicious.

Thank you!

Just goes to show you that there's more than one way to skin cabbage huh?  Good for you.  I bet it is delicious.

Frijole,

You are so sweet and funny. I like you very much. Yes, the Runza soup is delicious.

With love,
Louise

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