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 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 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 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 Strawberry & Cream Scones

Diva’s Memories of Recipes Strawberry & Cream Scones
Inspiration:  When we lived in Kokomo, IN, we loved going to Panera's.  They had scones in their bakery cases and my daughter and I loved their scones, so we learned how to make them.  Strawberries are my favorite.
Ingredients: 2 Cups flour 1/3 Cup + 1 TB sugar 1 TB baking powder 1 tsp grated lemon zest 3/4 tsp salt 1/4 tsp cinnamon 1/4 Cup cold butter, cut into pieces 3/4 Cup heavy cream 1 Cup chopped Strawberries 1 egg, lightly beaten	Instructions: Preheat oven 425 degrees F. Coat baking sheet with cooking spray. In medium bowl combine flour, 1/3 C sugar, baking powder, lemon zest, salt and cinnamon. Cut butter into flour mixture until coarse crumbs are formed.  Stir in cream and strawberries until a dough forms.  With wet hands, put dough on to a lightly floured counter and shape into 8" x 1" disk.  Brush the top with the beaten egg and the remaining sugar.  Cut into 8 wedges.  Put on baking sheet 2" apart and bake 12-15 minutes.  Remove and cool on a rack.
Variation:  Can serve with Berry Butter: Combine 1/4 Cup butter, room temp, 1 TB strawberry jam and 1/4 tsp grated lemon zest. Pretty for Christmas Brunch or you favorite Valentine in Bed:) Makes 8 carb count on scone:  36 grams, Berry Butter:  1 gram per tsp