Diva's Grandma Z's Rhubarb Cake or any Fruit

Diva’s Memories of Recipes Grandma Z's Rhubarb Cake
Inspiration: We made this on the farm all the time.  You can use any fruit for a variety.  I even use it to make carrot cake.  The cinnamon & sugar on the top makes it require no icing.
Ingredients: 1~1/2 cup brown sugar 1/2 cup melted butter 1 egg 2 cups flour 1 tsp baking soda 1 tsp vanilla 2 cups chopped rhubarb 1 cup sour milk (if you don't have sour milk, add 1 TB vinegar to milk) 1/2 cup sugar 1~1/2 tsp cinnamon	Instructions: Cream brown sugar and butter slightly, add egg and vanilla and beat.  Sift together soda and flour and add to cream mixture. Stir in rhubarb and sour milk til creamy.  Put in a 9x13 greased baking dish and Bake @ 350 degrees F for 35-40 minutes.
Variation: refrigerate and can be topped with whipped cream or ice cream.

Diva’s Memories of Recipes

⬗⬗   ButterBalls ⬖⬖

---

Inspiration from: This is a Volga German tradition in our family, Both the Rutz and Zemanek families enjoyed this in our soups.  Grandma Margaret always used the fresh cream from the milk cows and fresh eggs from the hen house...YUM! The allspice makes it a wonderful divine taste.  Wonderful for that left over Turkey!

Ingredients
6 cups fine bread crumbs (almost 2-15 oz plain crumb pkg) 2/3 cups sweet cream  (can use cream or half and half + 1/2 c sugar) 3-4 large eggs	1 cup butter, melted 1 tsp salt 1 tb allspice, i like more for taste and usually use 2-3 tablespoons.

Directions

Put bread crumbs, salt and allspice in a large bowl; make a well.  Heat cream in a small saucepan and pour into well of bread crumbs.  Mix well with hands; pour in melted butter and mix again.  Add eggs 1 at a time; if it is dry, add another egg.  (Testing: make a ball and cook 10 minutes in boiling water, if the ball does not separate, it is ok.  If it falls apart, add another egg)  Roll into balls about the size of a walnut.  This is the diva test:  when making the balls, if the butter squishes and the ball is firm; it's perfect!

Variations

boil 10 minutes in Home made Turkey or Chicken and noodles.  You can find my noodle recipe on an earlier post.


The butter balls freeze nicely for later use.  Warning:  the are very rich and most people can only eat a couple at a time.  


Yields: 50 butter balls

Diva's Grandad Dales Homemade Ice Cream

Diva’s Memories of Recipes Homemade Ice Cream
Inspiration:  On the Zemanek farm in Bayard, NE, milk was plentiful since we had milk cows and chickens.  Sunday's were family days and we always made Homemade ice cream.  There were 6 cousins and we all fought over who turned the handle and who got to poke the stick in the ice during the process.  We also knew when Grandad pulled the beater out of the ice cream, we all got a lick.
Ingredients: 2 cups milk 1~1/2 cup sugar 1/4 tsp salt 5 eggs, beaten well 1 TB vanilla approx 2 Quarts milk rock salt ice	Instructions: Scald milk, sugar, and salt. Continue to beat eggs in large bowl and slowly add hot milk mixture.  Cool. Pour into 5 quart ice cream maker.  Add vanilla and enough milk to reach the "fill line". Freeze according to your manufacturer's directions.
Variation: can make any flavor you wish.

Diva's Stawberry Jam

Diva’s Memories of Recipes Momma's Strawberry Jam
Inspiration:  I have been canning my own goods for the past 30 years.  This jam is always a request for me to make.
Ingredients: 2 Qts, hulled & crushed Strawberries (10 cups whole) 2 TB lemon juice 6 cups sugar	Instructions: Put Strawberries in an 8qt stock pot.  Add lemon juice and sugar and bring to a slow boil; stirring occasionally until sugar dissolves.  Cook rapidly to the jell pint or until thick. Approx 25-30 minutes.  Stir frequently to prevent sticking.  Remove from heat and skim with a metal spoon to remove foam.  Quickly ladle into clean hot sterile jars, leaving 1/4 inch for headspace and seal. Process in boiling water bath for 10 minutes.
Variation: Yields 4 pints Sometimes I make half strawberries & half rhubarb

Diva's English Prime Rib

Diva’s Memories of Recipes English Prime Rib
Inspiration:  My dad's grocery store, Alexander's Super Market in Scottsbluff, NE catered dinners and they made the most wonderful Prime Rib.  My favorite was the end pieces with all the seasonings.  He always bagged it up and sent it home with me.  MM MM good. The store is no longer there since Dad past but the memories live on.  The Zemanek's motto was always to befriend everyone in town and put a smile on their faces every single day.  My brother was the meat cutter and would cut this to perfection and would prepare it for anyone who would ask.  Ask your butcher to tie it with a string as well and make slits in the meat by the bone.
Ingredients: 3~7 pound standing rib roast, tied 1/4 cup garlic powder 1 TB pepper 1/4 cup beau monde 1/4 cup worcestershire sauce 1 TB oregano	Instructions: Critical:  roast should be a room temp, leave out a couple hours before you put in the oven. Make a rub with the seasonings and worcestershire sauce and rub on all sides of meat. Preheat oven to 500 degrees F.  Put roast in an open pan fat side up.  Insert thermometer and make sure you don't have it be a bone.  Put in oven and Reduce heat to 375 degrees F.  Bake at temps below.  I only check once about half way thru baking process.  Do not open door again.
Variation: Estimate serving 2 people with 1 Rib To figure out the total cooking time, allow about 13-15 minutes per pound for rare and 15-17 minutes per pound for medium rare. (For example, with a 7 pound roast, you would expect 1 3/4 hours of total cooking time.) Roast in oven until thermometer registers 115°-120°F for rare or 125°-130°F for medium. Once the roast has reached the desired internal temperature, remove it from oven and let rest 20 minutes, covered with aluminum foil, before carving. The roast will continue to cook while it is resting. If you can't find Beau Monde here is a recipe to make it: Almost Beau Monde Seasoning Ingredients 1 tablespoon ground cloves 1 1/4 teaspoons ground cinnamon 1 tablespoon salt 1 tablespoon ground bay leaf 1 tablespoon ground allspice 2 tablespoons ground black pepper 1 teaspoon ground nutmeg 1 teaspoon ground mace 1 teaspoon celery seed 2 tablespoons ground white pepper Directions 1 In a small mixing bowl. Sift together the clove, cinnamon, salt, bay leaf, allspice, pepper, nutmeg, mace, celery seed and white pepper; mix well and store in a tightly closed jar.

Diva's Strawberry Salad

Diva’s Memories of Recipes

This was painted by Mr Kepart for my Dad, Glen Zemanek
This was the old location on East Overland by the sugar factory

⬗   Strawberry Salad ⬖

---

Inspiration from:  This was made in my father's Deli at his grocery store, Alexander's Super Market, in Scottsbluff, NE.  The store is no longer there.  It closed in the early 90's.  My Grandma Margaret and I perfected the recipe.  My kids request Strawberry Sh**. LOL

Ingredients
16 oz tub of Cool Whip 1 8 oz of cream cheese, room temp 1 3 oz of strawberry jello	2 cups strawberries

Directions

In a large bowl, mix cream cheese til its broke up into curds with a mixer.  Add strawberries and mix a together.  Fold in cool whip and jello.  

Variations

This is a very simple recipe.  You can use a bag of frozen strawberries, drained.

Will Serve 8 people

Old Alexander's Super Market is now a car lot...Memories

Diva's Apple History & how to choose your Apple Guide

Apples have always been eaten fresh, dried, stewed, baked or fried in a variety of dishes.  Apples can be turned into apple butter, apple sauce and cider & vinegar.  They not only provide a vital source of food and drink, but also preserve for food and supplies, just like our pioneer ancestor' did.  Apples can be used medicinally as anesthetics, antiseptics, and sedatives and stimulants.

History shows the first colonists to bring apple seeds from Europe to New England.  From there, apples spread across the North American continent.  Thousands of varieties were developed in different regions of the country and the world.  

Here are some interesting tidbits about how our ancestors knew to use apples:

• An apple in your bag of potatoes will help to keep the potatoes from sprouting.

• An apple in your brown sugar container will help keep the sugar moist.

• An apple in your cookie container will help to keep the cookies moist.

• Add lemon juice to an apple recipe if the apples you are using lack tartness or need flavor.

• If you can't brush your teeth after a meal, eat an apple.  Eating a raw apple will cleanse the mouth of more that 95% of bacteria that cause tooth decay.

Maybe an apple day does keep the doctor away?  Both of my Grandma's had Apple Tree's in their yard's so they were always plentiful for eating and cooking.  My Grandma Margret kept them stored in a room we always slept in when we would come to visit.  What an awesome memory when I smell apples.  My Grandma Sarah also had crab apples and made the most incredible jelly.  She passed away at the ripe ole age of 85 and 2 weeks before she passed, she was found up in her crab apple tree picking them.  I will share my recipe soon of her jelly, it is delicious!

Nebraska where i grew up, is known greatly for Arbor Day and having awesome apples

Here is an apple guide on how to choose your APPLES, and I don't mean a computer:)

Happy New Year's 2012 to the ones I love Video

Diva's Hot German Potato Salad

Diva’s Memories of Recipes Hot German Potato Salad
Inspiration:  My Step-mother Judi use to always make this when I was growing up.  It's a yummy twist to regular potato salad and served hot.  Also a great alternative to a side dish.
Ingredients: 6 potatoes 6 slices bacon 2 tablespoon all-purpose flour 3 tablespoons white sugar 1/2 cup water 1/2cup white wine vinegar 2 TB Parsley salt and pepper to taste	Instructions: Bring a large pot of water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop up. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat.  Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick.  Add bacon & potatoes to skillet and stir until coated. Cook until heated and season with salt, pepper and parsley. Serve hot.
Variation:  Yields 6 servings.  I cook 1 potato per person. some people add onions also.

Happy Birthday Daddy in Heaven...My Tribute

I have been sitting here trying to think of something to write on my Daddy in honor of his birthday and the flood of memories are deep.  He was my ROCK, my PROTECTOR, and the most WONDERFUL Father and Grandpa anyone could ever have.

Dad, My son Adam & my baby nephew JD
My brother Randy is the one behind Dad partially seen with the beard
1983

Glen Marvin Zemanek was born December 30, 1936 to Dale and Margaret (Gartman) Zemanek in a little one room shack that was on the 160 acre farm in Bayard, Nebraska up on the hill. It still had the old cast iron red water pump right outside the door that worked in the 60's. Us kids use to play in the old farm house when we didn't get caught by Grandma to get out.  It was like a sacred building attached to other buildings that was used for storage by the time my brother Randy and I came along. OMG Grandma could stand on the steps and yell.... RANDY DALE & CHERYL ANN at the top of her lungs in a high screech and believe me we RAN.  It was a 1 room shack that was built by Grandad and I have no doubt that it was like a palace to their little family of 4. Many years later as the dust filled room sat empty, we still loved to think of how our Daddy was born in that little room shack.

The outhouse was down the hill equip with the Sear's & Roebuck catalog and we were still required to use it even though a bathroom was built in the new farm house in the mid 60's.  Grandad was a very frugal man and would not even allow us to flush the toilet but every 3-4 times, well except for #2's, but we had to prove it.  It had better still smelled.  But boy was Grandma proud to finally have a real running water bathroom in the house.

Dad graduated from Minatare High School in 1955 and went straight into the Army. He dated my mother Marge who was a local girl from Bayard.  They married not long after Dad entered the Army.

After he got out of the Army, he took care of the farm and a lady down the road's farm which we called Granny Nab.  She was no relation but she loved my Daddy too. Randy and I would ride our horse Champ over to Granny Nab's house all the time.  It was a deserted shack at that time.  Dad also worked in the other family business for Great Western Sugar.  He had always loved retail.   He opened Fairview 50 Grocery Store, outside of Scottsbluff, NE.  I remember the vintage coke machine, the minnow tank outside (people would stop on their way out to Lake Minatare to fish) and how he always loved to talk to people.  I was just a toddler at this time, but o no doubt about it, he loved that little store. 

Eventually he became laid up after falling out of a tree on the farm and breaking both legs & ribs and were forced to move to town.  After he recovered with my help at the age of 4, he worked for Kuner-Empson as a salesman and returned to Great Western Sugar as a fieldman. I would always ride in the car or truck with him and he would buy me candy cigarettes and let me light them on his car lighter.  I think we ruined several lighters and boy did the candy stink burning.

Dad married my step Mother Judi when I was 12 and when I was in high school he finally got his dream once again fulfilled and bought Alexander's Super Market in Scottsbluff, NE.

Dad, Judi and my baby daughter Bekah
1984

He had the Mitchell Cafe, bought the Mitchell Grocery Store, had a gas station, a mini storage, and drove the wrecker for the County. Busy Busy man, I called him Mr Monopoly after he bought his 18th rental.  Retail, People, and his family was his life. There was never a day that went by that I didn't feel his love.  

He passed in March of 1995 and is resting near Chimney Rock by Bayard, NE and the day of the funeral everyone told me that they saw him the day he passed and he smiled, sayed hi and spoke to them.  I swear he was everywhere that day.  He had the most beautiful smile and blue eyes that lit up no matter what. He worked very hard and was respected by all.  An incredible man who raised me and my brother and he is deeply deeply missed. He taught me life is precious, don't go to sleep mad at your loved ones, ALWAYS tell them you love them and never say goodbye... to this day I only say see ya to the ones I love.  I can't wait to see him again and get one of those famous hugs he always gave us and see that wonderful smile.  

Happy Birthday Daddy in Heaven... I will be watching for my penny <wink>

Diva's Fattigman "Poor Man's cookie"

Diva’s Memories of Recipes Fattigman "Poor man's cookie"
Inspiration:  this was considered the poor man's cookie because during the depression when Grandma & Grandad Zemanek grew up, rations were short and it was easier to fry than bake.
Ingredients: 1 cup flour, just enough to make a soft dough to roll out, may need to adjust 5 egg yolks 1 whole egg 6 TB cream 6 TB sugar 1/8 tsp cardamon powdered sugar for dusting	Instructions: Beat eggs slightly and add other ingredients to form a soft dough.  Roll thin, cut into a diamond shape, cut slit in center and pull one end through the slit. Deep fry and drain on paper towel.  Sprinkle with powdered sugar.
Variation: Makes close to 100 depending on the size you cut. Ow and don't waste those egg whites, grandma would whip up an angel food cake or just scramble them for breakfast.  NEVER ever waste...

The Trip to town in Grandad's Truck in the 60's to the Creamery

The old pick up truck Grandad Dale drove took weekly trips to town with the cream we separated everyday from milking the cows on the Zemanek farm.  It was a treat to sit next to Grandad as he shifted the gears over the bumpy roads to town. Scottsbluff, Nebraska was where the Platte Valley Creamery was and still is to this day; and it seemed to take forever to get there...  You see, it was the anticipation of what was at the end of the journey that kept us hopping in the seat...

Home Made Ice Cream!


This was in the 60's and I remember it like it was yesterday.  Grandad would take me inside to let me pick out which kind of ice cream cone I wanted and take me by the hand and lead me back to the old truck and lift me up on to the tail gate to eat the most wonderful ice cream, dripping down my chin with a huge smile on my face.  The trip home I usually fell fast asleep up next to his chest and dream't of next week's ride to town.

My daughter and I still to this day NEVER go home without getting a Home Made tin roof sundae from there.  It's a treat I miss and have found memories of the ride to town next to my Grandad... He made his own Home made ice cream on the farm and it was absolutely wonderful too and I will share the recipe with you soon, but I think it was the trip in the truck being next to Grandad that made it special.  He has been gone since 1985 but his memory lives on in my heart.

Diva's Grandad Dales Divinity

Diva’s Memories of Recipes Grandad's Divinity
Inspiration:  another one of Grandad's recipes he made in the sugar factory lab during campaign.  It takes patience's but well worth it.
Ingredients: 2 egg whites 2-1/2 cup sugar 1/2 cup water 1/2 cup light corn syrup 3/4 cup chopped nuts 1 tsp vanilla	Instructions: Beat egg whites in a large glass bowl until stiff and set aside.  Combine sugar, water and corn syrup in a large saucepan.  Cook to a thin stage (230 degrees F) and pour 1/2 syrup over egg whites; stirring constantly while pouring.  Cook remaining syrup to a hard stage (260 degrees F).  Pour over other mixture and beat until it forms a stiff peak and add nuts and vanilla.  Drop by teaspoon's on waxed paper.
Variation:

Diva's Aunt Lela's Book "Popa's Razor Strop" chapter 4. "That Cherished Christmas Box"

Grandad Dale Zemanek, born February 9, 1910 was raised by Grandpa Hood.  His father, Frederick William passed away a couple months in Dundee, IA before his birth and his mother Winnie Hood Zemanek Williams passed away 8 years after Grandad's birth.  

1919 - Married James Edward 'Ed' Hood in Melbeta. He was a widower with two married children.  His son Eddie was killed in France during WW I and daughter Winnie Hood Zemanek Williams died in 1918. Ed Hood took grandson, Dale Zemanad (typo found online @ http://www.potterama.net/private/Genealogy/d270.htm) to raise and Harvey Harward raised the Williams children.

One of the Williams girls, Lela Givens Garrett, which would have been a step syblings to Grandad Dale wrote a book back in 1981 called "Papa's Razor Strop".  I remember us calling her Aunt Lela and at the time didn't understand all the connections til later on in my life.  I recall stories of us being related to Monty Montana and Monty Montana Jr and we use to go watch him perform at the Denver Stock Show.  I loved cowboys and to watch him swing his rope kept me in awe.  Monty Sr was the son of Great great Uncle Mickel and Aunt Edna.  They were Lela's Great Uncle and Aunt.


Aunt Lela's book was a beautifully written work of art that vividly conjures the warm and wonderful memories of growing up on a Nebraska farm in the early years of the twentieth century.  I have a first Edition autographed by Lela in 1981.  A family gift to treasure.  It is dedicated to her Papa and Mama and her brothers and sisters:  Oscar, Ester, Harvey, Bill, Hickey, Neda, Alice Lorene and Elden.

My favorite chapter has always been chapter 4.  "That Cherished Christmas Box"  It talks about how they would travel by wagon and Grandpa making the trip comfortable for the family.  He would warm bricks and flatirons in the oven to put under the blankets to keep everyone warm.  They take the low road to Minatare, Ne passing the Great Western Sugar factory which was a huge part of our past growing up.  All our family raised sugar beets and worked at the factory in the fall.  If you have never smelled the smell of a full going sugar factory... you have no idea how pungent it can be.  Grandad always called it the smell of money. The Christmas ride and day they shared was filled with anticipation of the most wonderful Christmas ever.  Little did they know, it was their Grandpa's last Christmas but they cherished it forever.


Cherish each day as its your last.  Hold your loved ones close this Christmas, you never know if its your's or their last.  Merry Christmas all.

Pictures From Lela's Book

Diva's Hard Candy / Lollipops

Diva’s Memories of Recipes

⬗⬗   Hard Candy  ⬖⬖

---

Inspiration from: Grandad use to bring us kids home hard candy he made in a beaker on the bunsen burner in the lab at the sugar factory where he worked.  When he brought in the white cardboard canister, we knew we were in for a treat.  I always made lollipops and hard candy for my kids when they were growing up.  I had a friend who had parties and sold tons of molds... I think we had every mold made.  I preferred to use LorAnn oils when make them.  Cinnamon, clove, and peppermint are the most potent.  I took pride in having the hottest cinnamon candy in town.

Ingredients
2 Cups sugar 2/3 Cups light corn syrup 3/4 Cup water	1 dram oil flavor of your choice liquid food coloring  powdered sugar

Directions

In a 2-quart kettle or large saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves. Insert candy thermometer if using, making certain it does not touch the bottom of the pan. Bring mixture to a boil without stirring.      Continue to cook the syrup, without stirring, until the temperature reaches 260º F; add color. Do not stir; boiling action will incorporate color into syrup.   Remove from heat precisely at 300° F (temperature will continue rising), or until drops of syrup form hard, brittle threads in cold water (hard crack stage). After boiling action has ceased, add flavor and stir. USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM. Carefully pour syrup into prepared molds or onto the prepared greased and foil lined cookie sheet. (As the sugar mixture begins to set up, you may want to score with a large knife to mark squares.)   Cool completely. Break sheet candy into small pieces and dust with powdered sugar, if desired. Store in airtight containers between waxed paper. If making lollipops, do not dust with powdered sugar, but place in sucker bags and secure with twist ties.  Store hard candy in a cool, dry place. (Do not refrigerate.)

Variations

Be very careful with the hot syrup, extremely hot, so take precautions for yourself and anyone around you while making the candy.