BEERROCKS

BREAD DOUGH

2 pkgs. yeast

½ cup warm water to dissolve yeast

11/4 cups warm milk (add sugar salt and oleo)

2 tablespoons sugar

½ tablespoon salt

1 egg (beat egg, add to yeast and warm milk mix)

¼ cup oleo

beat in 2 cups flour,.

then mix rest of flour aprox. 2 ½cups, knead till smooth

let raise till double in bulk about 1 hour.

Roll out and make beerocks.

Beerock mixture

2 lbs. Hamburger

¼ lb. Sausage and crisp bacon ( reserve bacon grease )

½ head of cabbage cut up fine

1 clove garlic

salt and pepper

1 onion chopped

roll out dough, cut into 4” squares”

place about 1 ½ tablespoons mixture in center of dough

bring all four corners to center ( tent fashion)

pinch sides together on all four corners.

Place in 9x13 pan, that has been greased with the bacon grease

Turn the beerocks over so that the seams are face down

Brush the tops with bacon grease.

Let raise again , about 15 minutes.

Bake at 350* for 30-35 minutes