Diva's Pork Chili

Diva’s Memories of Recipes

⬗⬗   Pork Chili  ⬖⬖

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Inspiration from:  This was a favorite of my kids.  El Charrito's in Scottsbluff, NE, where we were born, was a popular place we use to eat at.  They had something similar on the menu and this is as close to their pork chili as I could get.  Never as good as the real thing...but divine!

Ingredients
3 lb pork roast 28 oz can of tomatoes with jalepeno's (undrained) 64 oz picante sauce, medium Flour tortilla's 16 oz of Monterey Jack Cheese	salt pepper cumin 2 TB flour + 1/2 water for paste

Directions

Put pork roast and tomatoes in a pressure cooker and cook til tender.  Let cool so you can pull it a part into fine pieces and remove the pork fat.  In a large stock pan, put salsa, pork mixture, salt, pepper and cumin.  Simmer over low heat for a couple hours.  To thicken mixture, add the flour paste.

Variations

Serve Hot in a bowl and sprinkle with Cheese with a tortilla on the side. You can also smother a burrito or enchilada with it.

Will Serve 8 people

Diva's Cabbage Burger Bubble Bread

Warm homemade bubble bread has endless variations.  This German Cabbage Burger variation is so tasty and after rising, the dough pieces really do look like bubbles, henceforth the name.  I prefer to bake this bread in a 9 x 13-inch pan so that more of the bread pieces can become delicious and browned.  It is a savory monkey bread of sorts and a favorite easy Cabbage burger recipe version too.  If you have ever made Cabbage Burgers, you know they are time consuming and to have an easy quick Cabbage Burger recipe is awesome, they will curb your appetite.

Ingredients
24 frozen dinner rolls, thawed but still cold and cut into quarters
2 cloves Garlic, Minced
1 whole Onion, Chopped
1 whole Green Cabbage
2 pounds Ground Beef
Salt and pepper to taste, I use a lot of pepper :)

If you would like to assemble the night before instead of allowing the bread to rise at room temperature, cover and refrigerate.  Bring to room temperature then bake accordingly.

Arrange the frozen rolls on a sheet of wax paper on the counter.  Thaw for 20-30 minutes, and then use a sharp knife and quarter. (if you have a dog who likes to steal off the counter like I do, put the wax paper on a cookie sheet and put them up high or in a cold oven, lol)

In a large dutch oven pan, sauté garlic and onions; add ground beef and fry until browned. Add cabbage and fry until tender (tastes better if cabbage is browned well). Salt and pepper to taste. (I like tons of pepper) Drain excess fat from pan.  Set aside to cool or this can be done in advance and chilled, if preferred.

Spritz the bottom and sides of a non-stick 9 x 13-inch baking pan with cooking spray. Arrange 1/2 of the quartered rolls on the bottom of the pan.  At this point, they will not touch because the bread still has to rise.

Spoon ½ of the hamburger and cabbage mixture evenly over the un-risen rolls.  Repeat with remaining rolls and meat mixture.

Cover with plastic wrap and allow the rolls to rise in a draft free place until doubled.  About 1 hour.

Uncover and bake at 375°F for 40-50 minutes or until puffy and golden. (Make sure center bread is cooked all the way through) Pull apart and serve.  Enjoy!!!

Serves: 12

Can add shredded cheese like the restaurant "Runza" does in their sandwiches.  I prefer it without.

Diva's Crab Apple Jelly

Diva’s Memories of Recipes   Crab Apple Jelly
Inspiration: Grandma Sarah always made us Crab Apple Jelly after we climbed her tree and picked them. My kids and Grand-kids continue the tradition of climbing and picking and I continue to make Grandmas jelly. Tis soo Yummy!  It's such a beautiful color as well.
Ingredients: 5 lbs Crab Apples 8 cups water Sugar (approx 5-6 cups) 1 tsp vanilla (optional) 1 cinnamon stick	Instructions: Remove stems and blossom ends from washed crab apples and place in large kettle. (red fruit makes the most colorful)  Add water and cook until fruit is very soft, about 10 mins.  Half way, I add the cinnamon stick.  Strain mixture through jelly bag or cheesecloth, but do not squeeze or force juice through.  Measure juice; you should have about 7 cups.  Pour into large kettle and stir in 3/4 cups sugar for every cup of juice.  Bring to a boil and cook rapidly to jellying point. (approx 220 degrees)  Skim of foam, add vanilla and pour into sterilized jars.  Wipe rim and adjust lids.
Variation:  funny tidbit- I could not find cheesecloth this year with the canning stuff... check the home improvement section!! Haha, was I surprised to find it there!