HUSKER RECIPES

The Loon's Official Runza Recipe No.1:

INGREDIENTS:

Two loaves bread dough

One pound of hamburger

One-half a head of cabbage (chopped)

One-half of a medium onion (chopped)

Salt and Pepper, to taste

DIRECTIONS:

Thaw two loaves of frozen bread dough or make the equivalent amount using your favorite bread recipe. While the dough is thawing, make the filling:

Brown the hamburger and drain, then return to the pan. Add the chopped cabbage and onion and cook down. Salt and pepper to taste. The Loon recommends about one teaspoon of pepper.

Let the dough rise. Then, punch it down and roll a portion to about a quarter-inch of thickness. Cut into 4-inch by 8-inch pieces and add about a half-cup meat mixture to each. Fold dough pieces over and seal the edges, then place on a greased cookie sheet, seam-side down.

Let rise 20 to 30 minutes, then bake in pre-heated oven at 375 degrees for about 20 minutes or until brown. Sit down and enjoy another butt-kicking by the Almighty Nebraska Cornhuskers. Repeat each Saturday as necessary.

The Loon's Official Runza Recipe No. 2:

INGREDIENTS:

Two pounds ground beef

Two large onions

Two to three cabbage heads

Salt and pepper to taste

INGREDIENTS FOR RUNZA DOUGH:

1/2 cup sugar

1/2 cup shortening or oil

1 teaspoon of salt

2 cakes yeast soften in 1/2 cup warm water

1 cup scalded milk

1/2 cup warm water

2 eggs

5 to 6 cups of flour

DIRECTIONS:

Brown the meat with a portion of the chopped onion. Salt to taste and set aside.

Shred the cabbage and the onions. Using a large kettle steam cabbage and onions until tender, about 15 minutes. Add meat and steam another 10 minutes. Cool. Important: While cooling, drain the juices off the mixture. Otherwise you'll wind up with soggy dough.

Now, scald the milk. Combine it with 1/2 cup of warm water, sugar, oil and salt. Cool.

Add two beaten eggs. Add softened yeast.

Add flour until dough leaves sides of bowl -- Not too sticky, not too stiff.

Place 'em on a bread board and let sit 5 minutes. Knead until elastic, about 10 minutes. Let rise until double, about 1 1/2 hours. Punch down and roll dough into 3/8-inch thick to 5 to 6 inch squares. Place about a half-cup of the filling on each piece of dough.

Seal edges and oil the tops. Bake those puppies immediately at 425 degrees for about 20 to 25 minutes. Try to prevent your mouth from watering. Serves nine placekickers or three linemen.