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Author Topic: Runza recipe I promised Justinsmama  (Read 18071 times)
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LouiseVargas
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« Reply #20 on: July 13, 2006, 10:21:44 PM »

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.
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LouiseVargas
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« Reply #21 on: July 17, 2006, 09:13:05 PM »

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!
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Frijole
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« Reply #22 on: July 18, 2006, 03:56:45 PM »

Quote from: "LouiseVargas"
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.
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LouiseVargas
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« Reply #23 on: July 18, 2006, 10:41:24 PM »

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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Frijole
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« Reply #24 on: July 26, 2006, 12:27:37 PM »

Test
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