Marks Family History & Genealogy
Marks Last Name History & Origin
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cut-up 2 or 3 potatoes per person
1/2 cup celery
1 large onion
4 carrots, cut up
1 bay leaf salt & pepper to taste
brown roast on both sides, saute onion after meat is browned thru..add 1 qt. hot water, onion, celery, carrots, bay leaf, salt & pepper. Cook approximately 1 hour.
Put roast in shallow pan, cut potatoes lengthwise and put on top of meat, pour broth and vegetables over potatoes and meat. Put into hot oven and brown until potatoes and meat are done.
Beat all together. Add enough flour for stiff dough. Roll dough paper thin. Cut dough into 6 x 8 in. strips. Cut 2 slashes in each and twist. Fry in deep fat on both sides until light brown. Drain on wax paper. Sprinkle with powdered sugar.
FILLING: 2 1/2 lbs. cooked beef; 1 1/2 lbs. ground round, saute until it turns color. Set Aside.
9 quarts of cabbage, sliced; 4 quarts of onions, diced.
Saute onions first in 1/4 cup of Wesson oil for 10 minutes. Add cabbage to onions, saute another 10 minutes more. Remove from fire, mix meats with cabbage mix. Salt and pepper to taste.
Put mixture onto each dough square, fold over and pinch together. 'Brush' top with egg. Bake at 375 degrees for 20 minutes. Makes about 30 beerocks.