All posts by Catherine Daugherty

I love to cook and after a half century under the sun, I am blessed with the freedom to decide each day what I want to read, think, cook and eat! This blog — a few of my favorite things — family and friends recipes and the words of scripture that guide my thoughts and actions. My hope is that through Pray Cook Blog, you will find inspiration today for your daily bread, body and soul.

Runza Casserole

Isaiah 35:4   Say to those with anxious heart, “Take courage, fear not. Behold, your God … will save you.”  (NASB)

I was so excited about this recipe that Kim is sharing with us! I wanted to include a picture, however, since I just finished making a big batch of cabbage burgers, I decided to try and Italian version of Kim’s casserole.  It turned out very hearty, filling, and tasty.  Below Kim’s recipe you will find the version I made.  Thanks so much for sharing this with us Kim.

Runza Casserole
Submitted by Kim Dankers

  •  2 cans Pillsbury crescent rolls
  • 1 1/2 lbs hamburger
  • 4 cups shredded cabbage
  • 1 medium onion, chopped
  • 1 teaspoon salt
  • 1 can cream of mushroom soup
  • Shredded cheese (optional)

Brown hamburger and onion.  Drain.

Return to skillet and add cabbage.

Cook until tender.

Add soup and cheese.  Mix well.

Line a 9 x 13-inch pan with 1 can of rolls (you may have to press and stretch to cover pan).  Cover with the meat mixture.  Put second can of rolls on top, again stretching dough.  Bake 20-25 minutes at 350 until golden brown.

The Italian version

  • 2 cans Pillsbury crescent rolls
  • 1 lb. sweet Italian Sausage
  • 1 lb. mild Italian Sausage
  • 3.5 ounce package sliced pepperoni
  • 8 ounces Italian blend shredded cheese (mozzarella, smoke flavored provolone, romano, parmesan, fontina and asiago)
  • 1 cup marinara spaghetti sauce
  • ½ cup fresh shredded parmesan cheese
One of my favorite utensils - Pampered Chef Mix N Chop

Cook sausage until well done, breaking it up as it cooks.  Drain well.

Add spaghetti sauce.  Mix well.

Grease 8” x 12” pan and line with one can of rolls.  Pinch the seams slightly to form one bottom crust.

Layer ½ of the pepperoni slices on the bottom crust.  Cover with ½ of the cheese mixture.

Layer meat sauce, the other half of the pepperoni slices, ½ of the cheese mixture,

Lay the second can of roll dough on the top.  Press seams together slightly.

Sprinkle with fresh shredded Parmesan cheese.

Bake at 350 degrees for 20 to 25 minutes.

Serve with a side salad!

Serve with tossed salad to offset the calories consumed in this bad boy 🙂

Notes:  I think 1/2 hot Italian sausage would be really good in this!

 

Catherine’s Italian Burgers

The mind of the prudent acquires knowledge, and the ear of the wise seeks knowledge.  Proverbs 18:15

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Italian Burgers

In the second of this little burger series, I am posting my own recipe for Italian Burgers.  I know this is such an original name, but when my little kids balked at the idea of “cabbage” in anything – I decided to take my cabbage burger recipe and make it into something they would love.  Just saying “Italian and pepperoni” in the same sentence had their attention from the get go!

The pictures you are going to see are those I took while making the Cabbage Burgers.  The filling recipe is different but they go together in the same way.  My oldest son posted this from yesterday’s blog, “I have to say, these cabbage burgers and Italian burgers are my #1 favorite food from growing up. You will definitely not be disappointed if you decide to make these. The cabbage burgers go really well with ketchup, and the Italian burgers are amazing with ranch. Enjoy!”  Enough said!

Catherine’s Italian Burgers

Bread Dough Options:

  • Buy wheat or white frozen bread dough (i.e. Rhodes Dough), thaw overnight in the refrigerator
  • Italian Bread Dough double the recipe will make approx. 12 cabbage burgers
  • My Best Yeast Dinner Roll Dough recipe will make approx. 24 to 30 cabbage burgers
  • And my sister-in-law Jeanne uses her favorite bread dough recipe that you can find as part of my Walnut Grove Bed and Breakfast cookbook under Aunt Jeanne’s Cinnamon Rolls!

You will have good results with any of these options.  If you use the frozen dough, adding the herbs will make the dough much better! The Italian dough with some added herbs will give you tasty and crusty bread, while the Yeast Dinner Roll recipe will give you soft and slightly sweet bread.

3 Batches of Italian Bread Dough

Make bread dough; add a sprinkle of onion salt, garlic (minced, powder or salt), oregano, and basil while mixing up the dough.  If using frozen dough, just knead in the spices when the dough is well thawed.  This gives an extra “zing” to the burgers!

Filling:

  • 2 lbs. sweet or hot Italian sausage.   I use ½ and ½ of each. This gives you a little bit of heat without making it too hot for some.  If sausage is in a casing, split open the casing and peel out the sausage.
  • 1 package thinly sliced pepperoni (about 2 cups)
  • 1 lb. Shredded Mozzarella cheese
  • 1 ½ cups marinara (spaghetti) sauce

Cook and drain 2 lbs. of Italian sausage, breaking it up as it cooks. Make sure you get it broken up into small pieces while cooking.  When done, drain well and add the sliced pepperoni.   Stir in your favorite marinara sauce  – you can make your own or get it from a jar!

Italian Sausage and Pepperoni
Pretending this is sausage and pepperoni!

Take about 1 cup of bread dough, divide into individual balls.  Roll out each ball with a rolling pin or you can press it out with your fingers.  You will have about a 5” circle.  Should be about ½” thick  – and not so thin that it breaks through.

Place a tablespoon of shredded cheese in the middle of the bread dough.

Add two tablespoons of meat filling.

Bring up 1/3 of the circle of dough into the middle.

Pull up the second 1/3 of the dough into the middle and pinch together with the first 1/3.

Pull up the final 1/3 of the dough and pinch together all sides of the dough and seal tight.

Problems!

If the dough gets stretched too thin the filling will break through.  This makes a mess and you will have to “patch” with more dough or take out the filling and start this one over.

You can make these round, square, triangle, any way you want.  Just make sure they seal well, pinching closed the dough.

Place sealed side down on a cookie sheet.  Let rise about 30 minutes, while you continue to make the other burgers.

Mix one egg with 1 tsp water; beat it up until well mixed and frothy.  Take a pastry brush and brush the Italian burgers with the egg mixture.  This will make the top of the burgers shiny and evenly browned. You can skip brushing them with egg if you just don’t want to do it.  They will still brown up nicely, just not shiny!

Bake at 375 degrees for 20 to 25 minutes until nicely browned.  Can be kept in the refrigerator for a couple days, then cover with foil and warm up in the oven.  Otherwise, eat some for dinner and freeze the rest for another quick lunch or dinner!

Notes:

My Own Homemade Marinara Sauce

1 large can of peeled, crushed tomatoes.

Add: minced garlic, onion salt, basil, oregano, and parsley.  I use about ½ to 1 teaspoon of each, but this is really personal preference.

Cook and stir until hot.  Can refrigerate at this point or continue to simmer.

Add in some of your favorites:
Chopped mushrooms
Chopped vegetables

Coming soon, the final in my little trilogy:  Veggie Burgers

Cabbage Burgers

Isaiah 6:8    Then I heard the voice of the Lord saying, “Whom shall I send? And who will go for us?”And I said, “Here am I. Send me!”

As requested by my daughter-in-law, Joddie, I promised a couple weeks ago that I would post this recipe for Cabbage Burgers.  My mom started making these when I was a kid.  I asked her about the recipe and she isn’t sure exactly where it came from but it has been years since either one of us has followed an exact recipe when making them.  We have “added this” and “left out” that until they now have our own stamp on them!

It has taken me awhile to put this together because I first had to actually write down the recipe as I was making them.  Then, because we make several different kinds, I have put together a second recipe for “Italian Burgers”, which I will post tomorrow, and a third recipe for “Veggie Burgers”, which will follow these two.

If you have any questions about this process please email me.  The one thing I can promise you is that they are worth the effort!

Cabbage Burgers

 Bread Dough Options:

  • Buy wheat or white frozen bread dough (i.e. Rhodes Dough), thaw overnight in the refrigerator
  • Italian Bread Dough doubled recipe will make approx. 12 cabbage burgers
  • My Best Yeast Dinner Roll Dough  recipe will make approx. 24 to 30 cabbage burgers

You will have good results with any of these options.  The frozen dough will give you a fast way to make your first cabbage burgers.  The Italian dough with some added herbs will give you tasty and crusty bread, while the Yeast Dinner Roll recipe will give you soft and slightly sweet bread.

Thaw dough or make from scratch.  While dough is rising, prepare filling.

Filling:

  • 1 ½ to 2 lbs. hamburger
  • 4 cups shredded cabbage – one medium head of cabbage, take off the outside leaves and shred or chop by hand or through a food processor. Since cabbage cooks down so much you can chop the cabbage as coarse or as fine as you like.
  • 1 large onion, chopped
  • 1 red or green pepper – or half red and half green, chopped
  • 1 lb. Swiss cheese or Pepper Jack cheese or a combination of both- shredded
  • 1 teaspoon pepper
  • 1 teaspoon salt

Cook and drain hamburger with chopped onion.  I like to rinse in a colander with warm water to get most of the grease off.

Add salt and pepper to taste. Lots of pepper blends well with the Swiss cheese.

Return hamburger to the pan and add 4 cups shredded or chopped cabbage.  Cook until the cabbage is wilted – 15 to 20 minutes.

Drain again to remove the water and grease.

Take about 1 cup of bread dough, divide into individual balls.  Roll out each ball with a rolling pin or you can press it out with your fingers.  You will have about a 5” circle.  Should be about ½” thick  – and not so thin that it breaks through.

Place a tablespoon of shredded cheese in the middle of the bread dough.

Add two tablespoons of meat/cabbage filling.

Bring up 1/3 of the circle of dough into the middle.

Pull up the second 1/3 of the dough into the middle and pinch together with the first 1/3.

Pull up the final 1/3 of the dough and pinch together all sides of the dough and seal tight.

Problems!

If the dough gets stretched too thin the filling will break through.  This makes a mess and you will have to “patch” with more dough or take out the filling and start this one over.

You can make these round, square, triangle, any way you want.  Just make sure they seal well, pinching closed the dough.

Place sealed side down on a cookie sheet.  Let rise about 30 minutes, while you continue to make the other burgers.

Mix one egg with 1 tsp water; beat it up until well mixed and frothy.  Take a pastry brush and brush the cabbage burgers with the egg mixture.  This will make the top of the burgers nice and evenly browned.

Bake at 375 degrees for 20 to 25 minutes until nicely browned.  Can be kept in the refrigerator for a couple days, then cover with foil and warm up in the oven.  Otherwise, eat some for dinner and freeze the rest for another quick lunch or dinner!

Notes:

  • If I put Pepper Jack cheese in some and Swiss cheese in others and I want to know which is which, I just sprinkle a little Parmesan cheese on top (after I brush with egg) of one or the other to tell them apart.
  • Serve plain or with ketchup on side.
  • Freeze well.  Fully bake them, cool completely, wrap in aluminum foil and place in plastic freezer bag or Tupperware container.  Freeze for up to a couple months.
  • Can microwave to re-heat but you have to be careful because too long in the microwave will make the bread dough tough and will ruin the burger.

Next:  Catherine’s Italian Burgers – my own variation and my family’s favorite!

Fresh Peach-Blueberry Crisp

Thank you to Jill Paulsen Harrison (my cousin from Missouri) who is the first to send a “SHARE” recipe to my blog.  When I received this recipe I immediately thought about the blueberries that Lee had just brought in from the garden.   The peaches I had on hand were canned from last summer.  I used one quart canned peaches and all the juice that went with them.  I added 2 tablespoons of tapioca in order to thicken the extra juice from the peaches.   I chopped up the peaches just as Jill suggested.  The great thing about this recipe is that there is no sugar added to the fruit, only to the crisp topping.  The fruit flavors meld together leaving a really fresh fruit taste.   I agree with Jill, this is a really fast and easy summer dessert!  Thank you so much for sharing and I look forward to more of your recipes 🙂

Fresh Peach-Blueberry Crisp

Submitted by Jill Paulsen Harrison

This recipe combines contrasting colors and flavors for a delectable dessert.  Top with vanilla ice cream or frozen yogurt.

  • 5 large peaches, peeled and chopped into bite-size pieces or cut in half, whichever you prefer (I prefer the peaches chopped)
  • 1 ½ pints (3 cups) blueberries

Topping:

  • ½ cup all-purpose flour
  • ½ cup old-fashioned rolled oats
  • ¾ cup firmly packed brown sugar
  • ½ cup butter or margarine, at room temperature

Preheat oven to 350 degrees.

Place peaches and blueberries in a greased 7 ½ x 11 ¾ inch glass baking dish.

To make topping, combine all ingredients (can be done in a food processor using off-on pulses until crumbly or combine ingredients in a bowl and using a pastry blender cut in butter until crumbly).  Sprinkle topping evenly over fruit.

Bake until fruit is bubbly and topping is lightly browned, about 40 minutes.  Serve warm or at room temperature with ice cream.

Serves 6 to 8.

Notes:

  • To peel peaches, drop in boiling water for 15 to 20 seconds, drain, and then slip off skin.
  • I have also used raspberries in this recipe, and they are also delicious

When a country is rebellious, it has many rulers,  but a ruler with discernment and knowledge maintains order.

“You can’t live wisely if you don’t examine how you live, the choices you make and how you spend your time.”    Pastor Jim Wideman


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