Recipe By : Los McBride
Serving Size : 4 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Milk
2 ts Sugar
1 t Salt
1 tb Dry yeast (1 pkt)
1/2 c Water -- warm (115 to 120 F)
3 c Unbleached white flour -- sifted
1 c Whole wheat flour -- sifted
1 1/2 lb Ground beef
1/2 c Onion -- peeled, chopped
1/4 c Celery -- chopped
2 ts Salt
1/4 ts Pepper
1/4 ts Garlic powder
1/8 ts Ground cumin
1 Can tomato sauce
1/2 c Cheddar cheese -- shredded
1/2 c Cooked rice
Scald milk. Stir in sugar and salt and cool to lukewarm. Dissolve
yeast in warm water. Stir cooled milk mixture into yeast mixture.
Add flour and mix well. Turn out on a floured board and knead until
elastic--about 5 minutes. Place in a greased bowl. Cover and let
rise in a warm place until doubled--about 1 hour.
While dough is rising, brown hamburger, onion, and celery in a
small amount of oil; stirring so that the hamburger will be
crumbly. Pour off excess fat. Stir in remaining ingredients. Simmer
gently 10 minutes.
When dough has doubled, roll out very thin on a floured board. Cut
into 6 envenly sized squares. Divide beef mixture into 6 equal
portions and put 1 portion in the middle of each dough square. Fold
over as for turnovers and seal edges with a fork.
Place on a lightly oiled baking sheet and let rise in a warm place
for 30 minutes. Make a small slit in the top of each Foldover. Bake
at 350 F for 20 minutes. Let cool.
When cool spread butter on each cooled Foldover and wrap in foil.
If you make large batches for future Foldovers, now is the time to
freeze them.
At picnic time, put wrapped Foldovers on a grate an heat. Thawed
Foldovers will take 5 minutes per side; frozen Foldovers will take
close to 20 minutes per side.
Recipe FROM: Western Cooking Hearty Food for Hungry Folks
