Diva's Grandma Sarah's Blackberry dumplings

Diva’s Memories of Recipes Grandma's little helper, I would help her pick the berries.  One day I ate them all and brought her a bucket full of kittens instead:) Good thing she loved me Grandma Sarah's Blackberry dumplings
Inspiration: My German Grandma Sarah Rutz always had wild blackberries growing in her yard near Scottsbluff, NE.  It was an awesome treat for her to make her dumplings.
Ingredients: 1 quart Blackberries 2 cups water 1/2 cup sugar 2 TB butter ________ Dumplings: 1 cup flour 1/2 tsp salt 1~1/2 baking powder 1/2 cup milk 3 TB sugar 2 TB oil or melted butter	Instructions: Wash and cook berries until tender in a large heavy kettle.  May need to adjust sugar if not sweet enough. Cover and bring to a boil. Drop tsp's of dumplings into boiling mixture.  Cook 10 minutes without lifting the lid.
Variation:  Serve warm with cream me and Grandma Sarah at her house on E in Scottsbluff, NE in the 70's.  Right through that backdoor was where she did her magical cooking and teaching. her kitchen was 6x6, but the most awesome cooking came from her little space in the world.  Grandma has been gone since 1996, but every now and then when I cook her recipes, I smile and say hi Grandma:)

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 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 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 Nacho's

Diva’s Memories of Recipes

⬗⬗   Nacho's  ⬖⬖

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Inspiration from:  Everyone loves a good Nacho's, this is what I came up for my family to enjoy:) Great for parties

Ingredients
1 lb ground beef 1 can chili with beans 8 oz Velvetta cheese	1 1/2 cups Picante Sauce 1/4 Cup Jalapeno's dash of ground cumin

Directions

Brown ground beef in large skillet. Drain grease off.  Add all ingredients to a crock pot and let cook on low for 2 hours.  Stir every 30 mins.

Variations

You may also melt ingredients with cooked ground beef in the micro for 3 mins, stirring every min.  Just not as good.  The longer it cooks, the warmer the jalapeno's get and I love HOT!

Serve with your favorite tortilla chips.  We love Scoopes!!!

Diva's Chili for a crowd of 50

Diva’s Memories of Recipes Chili for a crowd of 50
Inspiration:  I love to cook for a crowd.  This has always been a hit at the holiday's and for Football game tailgating. Being from Nebraska, Cornhusker Football is a huge thing.  Once a husker, always a husker!
Ingredients:  14 lbs Ground beef 2 6lb cans red kidney beans 2 6 lb cans chili or pinto beans 2 6 lb cans crushed tomatoes 1 6lb can tomato paste 30 TB chili powder 2 TB cumin 1 TB pepper 8 onions, cut up 3 green peppers, cut up 1 16 oz jar Jalapeno's, cut up (optional) salt to taste	Instructions: Brown ground beef and onions in a large skillet.  In an electric roaster, add remaining ingredients. Add ground beef and cook to simmer; stirring occasionally to blend flavors and bring to serving temp.  I simmer mine most of the day.
Variation: Yields 50 servings This recipe also freezes well in baggies or freezer containers.

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 Peanut Butter Fudge

Diva’s Memories of Recipes

Peanut Butter Fudge

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Inspiration from:  I have been making this Awesome Fudge since I was 12 years old.  My Aunt Polly helped me learn how to make fudge when I would visit her for the summer's in Reno, NV.  She was an incredible women. At the time she passed at the age of 102 in 2005, they found this recipe in her kitchen still written on a piece of paper in my hand writing.

Ingredients
3 Cups sugar 3/4 Cup butter or margarine 2/3 Cup evaporated milk 1 12oz bag of peanut butter chips	1 7oz jar marshmallow cream (I prefer Jet-Puffed) 1 tsp vanilla 1 cup nuts (optional)

Directions

Mix butter, sugar and milk in large heavy saucepan.  Heat to 230 degrees F on a candy thermometer.  Bring to a rolling boil, make sure you stir constantly for 4-5 mins.


Remove from heat.  Stir in peanut butter chips until melted.  Stir in marshmallow creme and vanilla and stir til it loses its gloss.


Spread into a 9x13 greased pan.  Cool to room temperature and cut into squares.

Variations

Yields 1 pound

Diva's Beer Basting Sauce (BBQ)

Diva’s Memories of Recipes

Beer Basting Sauce  

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Inspiration from:  One of my favorite basting sauces... for big daddy.

Ingredients
1 Cup brown sugar 1 Cup beer of your choice 1 Cup chili sauce 1/4 Cup mustard	1 tsp soy sauce 1/2 Cup finely minced onion additional 1/2 Cup beer

Directions

Combine all ingredients well except the additional 1/2 Cup beer in a sauce pan.  Bring to a  boil and simmer 5 minutes, stirring occasionally.  Cool and add the other 1/2 Cup beer.  Refrigerate.

Variations

Use to baste hamburgers, chicken, pork, etc on the grill.

Diva's Home made Dorothy Lynch Salad Dressing

Diva’s Memories of Recipes

 Dorothy Lynch Salad Dressing  

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Inspiration from:  I have moved around a lot and this was one of my favorite salad dressings growing up in Nebraska and found its not sold in several areas of the country.  This is a mock recipe of it.  I love it! 


History:  A one-of-a-kind salad dressing, Dorothy Lynch, often referred to as a "french style", is a dressing the entire family will love. The special blend of spices gives Dorothy Lynch that home made flavor that keeps people coming back for more. The best part is, Dorothy Lynch is so much more than a salad dressing. You can use it in baking, as a barbecue sauce, in stir fry, as a dip, or in any creative way your family will enjoy!

Ingredients
1 Cup Mazola oil 1 Cup sugar 1 can tomato soup 1/2 Cup vinegar 2 tsp dry mustard	1 tsp salt 1 tsp pepper 1 tsp garlic powder 1 tsp celery seed

Directions

Mix all ingredients together in a medium bowl, cover and let stand in refrigerator overnight.

Variations

Store in quart jar in fridge. Make sure you pass it on since some states don't sell it.

Diva's Rhubarb Crisp

Diva’s Memories of Recipes

⬗⬗   Rhubarb Crisp  ⬖⬖

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Inspiration from: Rhubarb was always plentiful at every family member I had including myself.  It grew like wildfire in our yards.  Excellent topped with Grandad's home made ice cream.

Ingredients
2 eggs 1 1/2 Cup sugar 4 TB flour 6 cups diced rhubarb	Topping: 8 TB butter 2/3 Cups brown sugar 1 1/3 Cup Flour

Directions

Beat eggs well in a large bowl.  Stir in sugar and flour and mix.  Add rhubarb and pour into a 9x13 baking pan.
In a medium size bowl, combine topping until crumbly and sprinkle over rhubarb mixture

Variations

Bake 40 mins at 350 degrees F

Will Serve 10 people