Diva's Football Stew

Diva’s Memories of Recipes Football Stew
Inspiration:  Gotta love a great Stew recipe.  Football tailgater favorite for sure.   Swallow your pride occasionally, it's non-fattening!
Ingredients: 3 lbs lean stew meat or stripped sirloin 6 potatoes, quartered 6 carrots, chunked 1 onion, chopped 4 stalks celery, chopped 2 TB minute tapioca 2 TB sugar 1 large can tomato juice 1 tsp basil 1 tsp thyme 1 tsp parley salt and pepper to taste	Instructions: Season and brown meat in oil.  Place in roaster pan and add other ingredients.  Cover roaster and simmer 5 hours at 325 degrees F.
Variation: You can add other veggies if you like.  But these are my favorite.

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 Super Bowl Reuben Dip

Diva’s Memories of Recipes Super Bowl Reuben Dip
Inspiration:  Great for any party or carry in.  I always had people at work beg me to bring this for our carry in's.
Ingredients: 6oz cream cheese, softened 1/2 cup thousand island dressing 1 16oz sauerkraut, drained & rinsed 8oz shredded corned beef 16oz shredded Swiss cheese wheat crackers rye bread sliced in small pieces	Instructions: In a small bowl combine cream cheese and thousand island dressing.  Cream and set aside.  Put sauerkraut in the bottom of a crock pot.  Layer corned beef and cheese.  Top with cream cheese and dressing mixture.  Cook on low for 2 hours and serve on crackers or bread.
Variation:  the crock pot will keep it warm during your party

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 Pizza by the Yard

Diva’s Memories of Recipes Pizza by the Yard
Inspiration:  This is a fast and easy recipe.  Great for parties.  Great for Football parties!
Ingredients: 1 french bread, unsliced 1 pkg (3~1/2oz) pepperoni 1/3 cup Parmesan cheese, grated 1 8oz pkg mozzarella cheese 1 6oz can tomato paste 1/4 cup mushrooms 1/4 cup pitted ripe olives, chopped 1/4 cup diced tomatoes 1/4 cup diced onions 1/4 cup banana peppers 1/2 tsp garlic 1/2 tsp oregano 1/2 tsp basil salt and pepper to taste	Instructions: Cut bread lengthwise and set aside.  Mix tomato paste, seasonings, garlic, and onions together in a small bowl.  Spread over the top of the bread and place on a baking sheet. Broil 10 minutes.  Remove from oven and place the remaining ingredients over the top. Broil another  5 minutes until cheese is melted.
Variation:  You can be creative with toppings.  Just make sure if you use green peppers or anything else you don't want crunchy, Broil from the beginning.

Diva's Family Corn Salad

Diva’s Memories of Recipes Title:Corn Salad
Inspiration:  I was given this recipe by my 2nd Mommy, Judi.  She got it from her sister, Aunt Pat.  I never have any left to take home.
Ingredients: 3 cans drained canned corn 1 C diced peppers,  I use all different colors 1 C onions, I prefer green 1 C shredded cheese 1 C Mayo 1/2 tsp dill weed Celery salt to taste a little bit of lemon juice or pickle juice to taste 1 bag of chili cheese Fritos	Instructions: Mix everything together in a bowl except the Fritos.  Put in the fridge over night. Sprinkle lightly smashed Fritos over the top a serving time. When I take this for carry-in's, I put the Fritos in a small bowl next to the salad.
Variation:  can add a can of drained black beans or sliced grape tomatoes.

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