The Morrison Family

Brought to us by Greg

 Dough Ingredients
2 eggs, well beaten
¼ C. milk
1 pkg. (or 1 Tb.) dry yeast
¼ C. warm water
½ C. softened butter
¼ C. sugar
½ tsp. Salt
1 tsp. Grated lemon peel
2 C. flour, more if needed (Greg’s Note: I used closer to 2-1/2)

Topping Ingredients
2 medium sized apples
1/3 C. sugar (white or brown)
2 tsp. Cinnamon
2 TB. melted butter
———
Dough Instructions
Pour lukewarm water, yeast, and sugar in mixing bowl.
Add melted (not hot) butter, warmed milk, salt, lemon peel, and beaten eggs. Mix well.
Add flour, 1 cup at a time, mixing well after each cup. Add more flour, if necessary, to make a smooth dough, and turn out onto a floured surface.
Knead very lightly.
Let rise for about 1 hour; punch down and let rest for 10 minutes. (Greg’s Note: I put it right into the refrigerator and left overnight)
Spread dough in 9-inch cake or pie pan, pushing it up on the sides as for a pie crust.

Topping Instructions
Peel and core apples, then cut into ¼ inch slices.
Arrange in overlapping circles (or in random fashion if in a hurry) on top of dough. Sprinkle with cinnamon and sugar. (Greg’s Note: Recipe calls for butter here, but doesn’t mention using it! I decided to melt it down, along with some cream, mix in the cinnamon and sugar, and drizzle it over the apples)
Bake at 350 degrees for 35 or 40 minutes.

Serves 6

Source: KitchenProject.com

Brought to us by John

1 lb ground beef (I substituted turkey sausage)
1 lb ground pork (I substituted ground turkey)
4 ounces nice smoked bacon, diced fine (I substituted turkey bacon)
1 tablespoon coarse black pepper
1 teaspoon chili pepper flakes (optional)
1 tablespoon good paprika (optional)
1 medium onion, diced fine
1-2 heads sour cabbage
1 garlic clove (at the least, more is at your discretion)
1 cup dry measure half cooked long-grain rice
tomato sauce or tomato soup or tomato juice, depends on how tangy you prefer the end product
———
Prep – cook the rice until half done. Set aside to cool.
Sour cabbage is just that, sour. Very tangy, soaking the head in cold water will tone down tang. Separating the leaves and soaking the leaves will mellow the taste even more.
Allow all meat come to room temperature. Or at least till the chill is off.
Mince onion, garlic and bacon. Keep these separate and divide the garlic in half.
In a large bowl combine beef, pork and bacon along with the rice, onions, half the garlic and spices as desired.
Gently mix vegetable and spices with meat.
To make rolls take one leaf, Place a dollop of the meat mixture on leaf. Fold bottom of leaf up over meat then fold sides in and roll.
Place rolls in a roaster or dutch oven. Add the tomatoey stuff and enough water to just cover the rolls.
While the rolls can be cooked at 350f for a couple of hours and turn out quite edible, cooking at 250f for 5-6 hours will produce a mellower flavour and more tender cabbage and is recommended.

Serves 8-10

Source: Recipezaar.com

Brought to us by Greg

4 ea Carrots; large
1 c. Dark beer; any brand
1 tsp. Sugar
1 tbsp. Butter
1/4 tsp. Salt
———
Peel and slice carrots into long, thin slices.
Melt butter in medium-size frypan; add beer and carrots. Cook slowly until tender, stirring frequently.
Stir in salt and sugar, cook for another 2 minutes and serve hot.