Comments on: Original Runza Recipe

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First Class Recipes — Mon, 30 Jan 2012 12:29:13 +0000

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By: Marcia

Marcia — Sat, 28 Jan 2012 18:29:53 +0000

Love Runzas! And can’t get them in Tennessee, but have them whenever we get to Nebraska. What an awesome surprise to find runzas at the bowl game in Orlando this year!!!! We ate our share and introduced runzas to our soon to be family!!! What a treat!!!!! It certainly made our day!

By: Megan

Megan — Fri, 20 Jan 2012 17:34:27 +0000

My mom and her side of the family are from Upper Michigan, too, and whenever we drive up there from Wisconsin to visit, my mom stops to buy pasties for us on out way there. It’s a great memory of my trips up to see my grandparents. I would love to make pasties myself; do you have a recipe that you would be willing to share, or a website with a recipe you’d recommend? Thanks!

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By: Parajimbo

Parajimbo — Sat, 31 Dec 2011 18:17:56 +0000

In the 1960′s, I was in a 4-H club with the son of the owner’s of Geier’s Bakery and we took on the Food Nutrition project. Once a week each member of the club would host the club at their home and cook for the group. My mother was there taking copious notes and was able to produce excellent runzas for decades. I now do the same. As I read the previous comments I see only one mention of caraway which, along with black and white pepper are truly the key to the distinctive taste. So this recipe was NOT in the 4-H preparation guides but added to only our club’s regimen, but with pretty good authority considering Mrs. Geier was right there in the kitchen. I recall back in the day when RDIA’s were better because the proportion of filling to bread was more substantial then today’s cost-cutting ratio. I also remember the lawsuit that forced Geier’s to rename their “Runza” a “Bunza” because the name is protected from infringement by being a registered trademark and still is.

By: Husker Red

Husker Red — Thu, 22 Dec 2011 18:43:01 +0000

I lived in Lincoln for 25 years and we visited the original Runza Drive-In on the way to Pioneers Park whenever we could. Today’s Runza’s are very similar to the originals except they are quite a bit smaller. I always liked the ones that were near the pan sides as the bread got a little crustier. We made these at home and they never lasted a day before they were gone. My mother would make bread dough and the filling, and we would wrap and crimp the ends together. The simple recipe with ground beef, onion, salt and pepper and cabbage is the way to go. Don’t scrimp on the pepper as this is what makes these sandwiches what they are noted for. Make sure you cook the mixture after the cabbage has wilted to steam off excess water. You need a fairly dry mixture, otherwise the dough get gummy. Some day Runza may go national – I don’t know why they haven’t yet.

By: Tracy Williams

Tracy Williams — Thu, 22 Dec 2011 14:56:20 +0000

I grew up in Lincoln, and the bakery I worked at, Geiers on South Street, made kraut beirocks twice a week. We sold tons of them on football Saturdays!

I just made runzas a couple days ago. I prefer hamburger with a small can of sour kraut with a bit of caraway seed and pepper rather than the usual cabbage-based stuffing. I let them raise on the baking sheet for about 90 minutes before baking them. They turn out huge but light weight, and so tasty!