Recipe: Bierox

Hope this helps--sounds great!!

BIEROX
FROM THE Lanark, IL Methodist Church Cookbook

FOR THE FILLING:
1 to 1 1/2 lbs. lean ground beef
1 onion (grated)
2 cups cabbage finely chopped
salt and pepper (to taste)

Brown meat and onion in a skillet with seasoning, about 20 minutes. Add chipped cabbage and cook 20 min more, until cabbage turns color. Let cool.

FOR THE DOUGH:
1 pkg. active dry yeast
1/4 cup warm water
1/4 cup sugar
1/4 cup shortening
1 tsp. salt
1 c. milk (scalded)
3 1/2 cups flour
1 egg

Dissolve yeast in water. Cream sugar and shortening, add salt and scalded milk. Mix in 1 cup flour. Let rise once.

Roll dough on a floured surface, cut into 6 inch squares. Place spoonfuls of meat filling on dough squares. Pull four corners together and seal. Place sealed side down on greased cookie sheet, let rise about 15 min.

Bake at 350 for 20 to 25 min. Eat!