Diva's Rhubarb Jam

Diva’s Memories of Recipes

⬗⬗   Rhubarb Jam  ⬖⬖

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Inspiration from: Grandma Margaret always had a bowl of this mixed in the fridge.  Grandad Dale always grew huge rows of rhubarb he perfected over the years from his horticulture knowledge. 

Ingredients
4 cups rhubarb 2 cups white sugar 1 TB water	1/2 tsp lemon juice 1-1 1/2 oz box of strawberry jello

Directions

Cut rhubarb into 1 inch cuts.  Bring water and rhubarb to a boil. Add sugar and let boil til rhubarb is stringy and tender.  (about 15 mins)  Remove from heat and add lemon juice and jello.

Variations

The jello adds color to the rhubarb if it is green and also helps it to gel.

Yields:  2 cups

Diva's Cabbage Burger's

Diva’s Memories of Recipes

  

Cabbage Burger's

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Inspiration from: This recipe was created by German immigrants. It is one of our favorite family recipes and found in the Nebraska region, where I was born and raised.  My Grandma's taught me how to make these before I could walk. lol The cabbage mixture is encased in a nice little bread package and was easy for the guys to carry them into the sugar beet and corn fields for the day.

	Ingredients
3 lbs of ground beef 1 head of cabbage, cut into bite sizes 1 extra large onions 2 cups of water Bread dough, enough for 2 loaves Cheese slices are optional  Recipe for dough is below	salt to taste pepper (lots of pepper) PEPPER is the key

Directions

Crumble the ground beef into an extra large pot over medium heat. Cook with onion and stir until evenly browned. Drain off grease. Add cabbage and cook over medium-low heat, stirring as needed, until the cabbage is soft and wilted. Season with salt and pepper to taste while cooking. I like to use more pepper than salt. Us German/Czech woman love pepper, lots of it. Drain off any excess liquids, and set aside.

While you cook the cabbage mixture, make the bread dough.  Some people thaw 2 frozen loafs of bread dough or Frozen dinner rolls.  I and Grandma always used Potato Bread dough recipe.

For this recipe, you can use leftover mashed potatoes or mix up a cup’s worth of instant mashed potatoes. This easy potato bread recipe makes 2 loaves.  Grandma grew up in the depreciation and nothing went to waste.

Ingredients:

1 cup mashed potatoes

2 eggs, beaten

1/2 cup butter, soft

1/2 cup sugar

1 tsp salt

2-1/4 tsp (1 pkg) active dry yeast

1/2 cup warm water

5 cups bread flour, about

Preparation:

In large bowl, mix together the mashed potatoes, eggs, and butter.  Stir in sugar, salt, yeast, and warm water.  Mix in enough flour to make a dough that can be kneaded by hand.  Turn dough out onto floured board and knead it until smooth and elastic.  Put dough in a greased bowl. Flip dough over inside bowl so that the dough top is also lightly greased. Cover and let rise for 1 to 2 hours, until double in bulk. Punch down dough. Turn out onto lightly floured board and briefly knead out bubbles. 

Assembly:

Method 1:  On a lightly floured surface, roll the dough balls into 5 inch (approximate) squares. Place about 3/4 cup of the cabbage burger into the center, fold the dough over, and pinch to seal. Place on a greased cookie baking sheet with the seam side down. Let rise 1 hour. 

Method 2:  Thaw freezer dinner rolls and let rise for 1 hour.  Roll out 2 on a floured surface to desired shape and size.  Place a heap of filling on bottom roll, then add other rolled out roll on top.  Seal shut and place on greased cookie sheet.  Let rise 1 hour.

*A trick for method 1, when you roll out the dough, put it a cereal bowl.  Add filling and fold.  Can make folding easier.

Variations

Bake for 20 to 25 minutes in the preheated 375 degrees oven, or until golden brown. Remove from the oven, and brush with melted butter. Serve hot.

My kids love them with ketchup...

Yields: apprx 18 cabbage burgers

I also wrap them individually in foil and freeze any left overs to enjoy at a later time.  You can unwrap them from the foil and nuke them for 3 mins.

YUMMY!

Diva's Mexican Casserole

Diva’s Memories of Recipes

 Mexican Casserole 

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Inspiration from:  Made by my mother when I was a kid.  We all have perfected it  and I passed it on to my children.  This is my variation.

Ingredients
2 lbs ground beef 1 can cream of mushroom soup 1 can cream of chicken soup 16 oz jar of picante sauce 1/4 cup jalepeno's from a jar, drained 3 cups ground cheddar cheese of your choice	salt pepper 2 pinches of ground cumin small pkg corn tortilla's 8 large flour tortilla's

Directions

Brown ground ground beef in large skillet (salt and pepper to taste). Drain.  On medium heat, add ground beef soups, picante sauce, jalepeno's and cumin and cook to a boil. Turn down heat and simmer 5 mins.  In a 9x13 pan, Layer 6 corn tortilla's, 1/3 rd of meat sauce, and 1 cup cheese.  Make 3 layers of each.  


Bake 350 degrees 45 mins.
Let cool 5 mins and add a scoop to a flour tortillas and roll up.
Enjoy!

Variations

Will Serve 4 people

Diva's Egg Noodles

Diva’s Memories of Recipes

⬗⬗   Egg Noodles  ⬖⬖

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Inspiration from:  My kids love home made noodles in the soups. My Grandma Sarah taught me how to make these.

Directions

Homemade Noodles 3 1/2 cup flour, 6 beaten eggs, 'Stir with fork till doughy, Knead in flour 1 minute.  Cut in 3rd's and make a ball.  Wrap in plastic wrap and put in fridge for 30 mins.  Cut each ball in half and  roll out till very thin and let air-dry 1/2 hour. Sprinkle a little flour over noodles so they don't stick.  (You can also use the dough hook on a mixer)

 ( Great with German Butterballs.)  

NOTE: you don't want to add salt as it will make the noodles tough and take longer to dry.)

Variations

Once all the noodles are made, Boil in soup for 8 mins.  If you want to make other recipes, you can boil in water for the same amount of time and drain.

Will Serve 6 people

Diva's Six - Layer Taco Dip

Diva’s Memories of Recipes

Six - Layer Taco Dip

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Inspiration from:  I found this recipe in a magazine when I was working 3rd shift at Delphi in Kokomo, IN.  It was a great hit for our carry in dinner's. 

Ingredients
4 oz cream cheese, room temp 1/2 Cup sour cream 1 15oz jar salsa 1 TB cilantro 1/4 tsp ground cumin 1/4 tsp garlic powder 1/8 tsp cayenne pepper	1 15oz can black beans, drained & rinsed 1 6oz can pitted black olives, drained & sliced 1 4.5oz diced green chilies, drained 1 Cup shredded Cheddar Cheese Tortilla chips

Directions

On medium speed, beat cream cheese and sour cream til smooth.  Stir in 2 TB salsa, cumin, garlic powder and cayenne pepper.  Spread mixture in the bottom of a 5 Cup glass bowl.  Top with beans, remaining salsa and black olives.  Finish the layer's with the olives, cheese and cilantro.

Variations

Serve with tortilla chips, I prefer Tostitios Scoops

Yields 5 Cups.

Diva's Oyster Cracker Appetizer

Diva’s Memories of Recipes Oyster Cracker Appetizer
Inspiration:  My friend Deb back in Nebraska gave me this recipe when my kids where growing up.  I love oyster crackers and this gives them a twist.
Ingredients: 2 pkgs oyster crackers 1 pkg dry Ranch dressing 1 cup oil 1 tsp garlic salt 1/2 tsp dill weed	Instructions: Combine dry dressing, oil, garlic salt and dill weed.  Put Crackers in a brown paper bag and pour combined mixture over crackers.  Shake shake shake.  Pour onto a cookie sheet and Bake for 15 mins at 275 degrees F.
Variation:  Used as an appetizer on that holiday table, can be used on a salad as croutons or in that favorite soup.

Diva's Sausage Gravy

Diva’s Memories of Recipes

⬗⬗   Sausage Gravy  ⬖⬖

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Inspiration from:  Both of my Grandma's made the most awesome Gravy.  They were great teacher's.  This is also how I make my Fried Chicken Gravy too.  My kids and my best friend can't get enough of this:)

Ingredients
1 lb of ground sausage 3 tb flour 3 cups of milk	salt pepper

Directions

Brown ground sausage in large skillet.  Leave drippings in skillet from sausage.  Add flour til paste is made.  Add salt, pepper to taste and milk stirring constantly to a boil as gravy thickens.  Make to desired consistency.

Variations

You may need to add more milk if gravy is too thick.  My daughter adds garlic to her's as the sausage is cooking.

Will Serve 4 people

Diva's Sweet and Sour Meat Loaf

Diva’s Memories of Recipes Sweet & Sour Meat Loaf
Inspiration:  My Grandma Z gave me a cookbook in 1979 that I have been using all these years.  This is one of those recipes that is stained and tattered from wear and tear:) It's delish!!!
Ingredients: 1~1/2 lb ground beef 1 cup bread crumbs 1 tsp salt 1/4 tsp pepper 2 TB vinegar 1 15oz can tomato sauce 1 small onion, chopped 2 TB brown sugar 1/2 cup white sugar 2 tsp prepared mustard 1 tsp parsley	Instructions: Mix ground beef, bread crumbs, salt, pepper, parsley, onion and 1/2 of the tomato sauce.  Form into loaf, wrap in foil and put into loaf pan.   Bake in a 350 degree F oven for 50 minutes. Mix remaining ingredients in a medium saucepan and bring to a boil and all is dissolved. Pour over meatloaf after the 50 mins and bake another 30 minutes.
Variation:  I always drain the surplus grease before adding the sauce if any is present.  I also cook this with cut up potatoes, onion and carrots.  The sauce gives the veggies a wonderful flavor.

Diva's Twice-Baked Garlic Potato

Diva’s Memories of Recipes Twice-Baked Garlic Potato
Inspiration:  This is another recipe that Grandma Sarah had tucked away in one of her cookbooks.  I added the garlic part...
Ingredients:  4 baking potatoes 2 oz reduced-calorie cream cheese (cut into cubes & soften) 2 TB chives 1/2 TB minced garlic 1/4 tsp basil dash of salt and pepper 4 TB skim milk paprika	Instructions: Poke potatoes with a fork and Bake 1 hour or until tender. Cool slightly.  Cut potatoes in half lengthwise and gently scoop potato out of skins. Set skins aside.  Put potato pulp into a medium mixing bowl and add cream cheese, garlic, chives, basil, salt and pepper.  Beat til smooth.  Add milk a TB at a time and beat til fluffy.  Spoon or pipe mixture back into shells and sprinkle with paprika.  Place on baking sheet, cover loosely with foil and Bake at 375 degrees F for 10 minutes.
Variation:  Yields 8 servings. 98 calories, 18g carbs, 2g fat Can be topped with cheese or bacon but remember to adjust your calories, carbs and fat.

Diva's Grandma Sarah's Cheesy hash brown's

Diva’s Memories of Recipes Diva's Grandma Sarah's  Cheesy hash brown's
Inspiration:  Grandma Sarah liked to make these for big family gatherings or carry in's.  We would have our family gatherings in Grandma's basement which she always had a dinning table all set up; and fyi: She always had a decorated Christmas tree down there that she kept up all year long.  I love to watch the lights and I would spend the night on the couch and she would turn them on for me.
Ingredients: 2 lb shredded hash brown potato's, thawed salt and pepper to taste 1/2 cup minced onions, optional 2 cups shredded cheese of your choice 1 cup milk	Instructions: Put thawed hash brown potato's in a large bowl.  Add salt, pepper and onions.  Add shredded cheese and milk and stir. Put in 9x13 very well greased baking dish and Bake approx 1 hour in a 350 degree F oven.
Variation: Serves 8

Diva's Green Beans with Garlic and Bacon

Diva’s Memories of Recipes Green Beans w/Garlic n Bacon
Inspiration:  I loved sitting out on the porch snapping fresh green beans with grandma.  We always had huge gardens and raised our own livestock. This is my favorite vegetable.  It brings back warm memories of the farm, the hot sun and conversations with Grandma.  The best advice came from Grandma on the porch.
Ingredients: 3 lbs Green beans, ends snapped off 1 garlic clove, minced 2 TB olive oil 3 slices bacon, cooked and crumbled salt & pepper to taste	Instructions: Steam Green beans until tender.  Cook garlic in oil in a large pan over medium heat for 1 minute or until golden.  Add beans and salt and pepper. Add bacon and cook for 3 minutes.  Serve
Variation:  Yields 10 servings Green beans are low in carbs, great for diabetics like me

Diva's Garlic Mashed Potatoes

Diva’s Memories of Recipes

  Garlic Mashed Potatoes 

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Inspiration from:  My family loves garlic and these potatoes are very creamy and addictive...

Ingredients
8 medium red potatoes, cut up (leave skins on) 2 tsp crushed garlic 1/2 Cup butter 1/4 Cup half and half	salt, to taste pepper, to taste 1/4 tsp garlic powder 1 tsp parsley

Directions

Place the potatoes into a large pot, and fill with enough water to cover. Add 1 teaspoon of the crushed garlic to the water for flavor. Bring to a boil, and cook for about 10-15 minutes, or until tender and can be easily pierced with a fork. Drain the potatoes, and add the butter. Mash until the butter is melted. Mix in the half-and-half, parsley, garlic powder and remaining garlic. Mix potatoes with an electric mixer until smooth.

Variations

Will Serve 4-6 people

Diva's Meringue Cookies

Diva’s Memories of Recipes

⬗   Meringue cookies  ⬖

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Inspiration from:  I have been making these for years.  My daughter could eat the whole batch.  They are low fat too and have 10 calories per cookie.

Ingredients
2 egg whites 1/4 tsp cream of tartar 1/2 C sugar or 3 oz of jello of your choice

Directions

Cover 2 cookie sheets with foil and set aside.  Beat eggs and cream of tartar until foamy.  Add sugar or jello 1 TB at a time and beat til stiff and glossy.  Drop a dollop from a teaspoon on to the lined cookie sheets.  

Bake 250 degrees for 45 mins. 
(Start watching them at 30 mins, they should be golden on top) Turn oven off and leave in oven for 1 hour to dry.  Cool completely and remove from cookie sheet.

Variations

Yields:  36 cookies