Diva's Cabbage Burger Bubble Bread

Warm homemade bubble bread has endless variations.  This German Cabbage Burger variation is so tasty and after rising, the dough pieces really do look like bubbles, henceforth the name.  I prefer to bake this bread in a 9 x 13-inch pan so that more of the bread pieces can become delicious and browned.  It is a savory monkey bread of sorts and a favorite easy Cabbage burger recipe version too.  If you have ever made Cabbage Burgers, you know they are time consuming and to have an easy quick Cabbage Burger recipe is awesome, they will curb your appetite.

Ingredients
24 frozen dinner rolls, thawed but still cold and cut into quarters
2 cloves Garlic, Minced
1 whole Onion, Chopped
1 whole Green Cabbage
2 pounds Ground Beef
Salt and pepper to taste, I use a lot of pepper :)

If you would like to assemble the night before instead of allowing the bread to rise at room temperature, cover and refrigerate.  Bring to room temperature then bake accordingly.

Arrange the frozen rolls on a sheet of wax paper on the counter.  Thaw for 20-30 minutes, and then use a sharp knife and quarter. (if you have a dog who likes to steal off the counter like I do, put the wax paper on a cookie sheet and put them up high or in a cold oven, lol)

In a large dutch oven pan, sauté garlic and onions; add ground beef and fry until browned. Add cabbage and fry until tender (tastes better if cabbage is browned well). Salt and pepper to taste. (I like tons of pepper) Drain excess fat from pan.  Set aside to cool or this can be done in advance and chilled, if preferred.

Spritz the bottom and sides of a non-stick 9 x 13-inch baking pan with cooking spray. Arrange 1/2 of the quartered rolls on the bottom of the pan.  At this point, they will not touch because the bread still has to rise.

Spoon ½ of the hamburger and cabbage mixture evenly over the un-risen rolls.  Repeat with remaining rolls and meat mixture.

Cover with plastic wrap and allow the rolls to rise in a draft free place until doubled.  About 1 hour.

Uncover and bake at 375°F for 40-50 minutes or until puffy and golden. (Make sure center bread is cooked all the way through) Pull apart and serve.  Enjoy!!!

Serves: 12

Can add shredded cheese like the restaurant "Runza" does in their sandwiches.  I prefer it without.

Diva's Crab Apple Jelly

Diva’s Memories of Recipes   Crab Apple Jelly
Inspiration: Grandma Sarah always made us Crab Apple Jelly after we climbed her tree and picked them. My kids and Grand-kids continue the tradition of climbing and picking and I continue to make Grandmas jelly. Tis soo Yummy!  It's such a beautiful color as well.
Ingredients: 5 lbs Crab Apples 8 cups water Sugar (approx 5-6 cups) 1 tsp vanilla (optional) 1 cinnamon stick	Instructions: Remove stems and blossom ends from washed crab apples and place in large kettle. (red fruit makes the most colorful)  Add water and cook until fruit is very soft, about 10 mins.  Half way, I add the cinnamon stick.  Strain mixture through jelly bag or cheesecloth, but do not squeeze or force juice through.  Measure juice; you should have about 7 cups.  Pour into large kettle and stir in 3/4 cups sugar for every cup of juice.  Bring to a boil and cook rapidly to jellying point. (approx 220 degrees)  Skim of foam, add vanilla and pour into sterilized jars.  Wipe rim and adjust lids.
Variation:  funny tidbit- I could not find cheesecloth this year with the canning stuff... check the home improvement section!! Haha, was I surprised to find it there!

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

Dale William Zemanek

Birth:

	Feb. 9, 1910 Dundee Delaware County Iowa, USA
Death:	Aug. 23, 1986 Rapid City Pennington County South Dakota, USA
Dale William Zemanek was born in Dundee, Iowa on February 9, 1910 to Frederick William Zemanek and Winifred E. (Hood) Zemanek. His father died 2 months before he was born. In about 1914/1915, after attending kindergarten in Dundee, Great Grandma Winnie and Grandad Dale moved to Western Nebraska. Grandma Winnie had married Guy Williams in hopes to have a father for her young son and he a mother for his children and they lived in Melbeta. Following his mother's early death in 1918 and a few months later her husband, Grandad was raised by his Grandfather, James Edward "Ed" Hood. He attended school in Melbeta and Minatare, NE. Grandpa Hood had worked for Mel Nichols, who farmed on the Pine Ridge Reservation in southwestern South Dakota and also for Rube Davis, who farmed just east of Minatare, NE. Grandad had told stories about how he and the Davis boys would ride horseback into Minatare on Saturday evenings for a night on the town, if that was possible in Nebraska in the late 20's. Grandad met and married Grandma Margaret Alvina Gartman on August 7, 1932 in Alliance, Nebraska. I recall Grandma telling me the story about them hitching up the horses to the wagon and driving over to Alliance from Bayard so they could get married. She was nervous because it was not long after she graduated from Bayard High School and she was afraid what Grandpa Gartman would think. He wanted her to get her nurses training instead of marrying a farmer. After they were married Grandad Dale, went to work for Richard Knapp who had farmed east of Minatare. Part of his salary was the privilege for the newlyweds to live in a one room bunkhouse on the Knapp farm. Grandma often referred it to it as their mansion on the hill and it was where their two sons were born. Many years later, us grand-kids would go and play house there and Grandma would scoot us out, but not until we swept it. Dale and Margaret continued to farm the Knapp and Davis farm while raising Lewis Dale and Glen Marvin until they purchased the property as their own. Proudly they farmed sugar beets, corns, beans along with a huge garden. They had chickens and sold farm eggs to the neighbors and they had milk cows that they sold and delivered milk and cream to the Platte Valley Creamer in Scottsbluff, NE in the back of the old truck. Grandad also worked campaigns at the Great Western Sugar Company. He started out as a sample carrier at the Minatare factory in November of 1930. After the Minatare factory closed, he continued to work at the Bayard, NE GWS. He continued to work as an Assistant Chemist til his retirement in 1975. He work 46 campaigns in all and was proud he only missed one day of work. (he would make homemade hard candy in the lab with a bunsen burner and beaker... it was the best candy ever that he would treat us kids to. I can remember when he would bring out that white cardboard container and open it up and tell us a job well done and hard work deserves a piece of heaven) Grandad and Grandma sold the Bayard farm in 1972. I remember the day of the auction; a found memory... They never got rid of anything... there were piles and piles of nuts and bolts that sold by the buckets. It was the day I actually saw a tear in Grandad's eyes. He loved that farm. They didn't even have an indoor bathroom til the early 60's, even though Grandad still insisted on using the outhouse and we were only allowed to flush the new toilet inside every 3 or 4 uses. Living through the depression made them a humble and frugal couple. They moved to into Bayard for a couple years and then moved to Mitchell, NE to be close to Dad. Grandad drove deliveries for Dad's Grocery Store and Grandma worked in the Deli and Bakery. They were hard working people and they taught all of us to give 200% or not at all. They both became icons of the community and helped out at the Mitchell Senior Center. One week they took a vacation to Rapid City, SD and the call came that Grandad had suffered a fatal heart attack Aug. 23, 1986. The funeral was held at the Mitchell Federated Church with standing room only. He was loved by many. My fondest memories are from the farm... homemade ice cream, big dinners, hair cuts, Grandad playing his harmonica and guitar together and reel to reel home movies on Sundays. He had built a trout pond on the farm and he fished ice cold winters and warm hot summers. Family was everything... ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Memorial by Granddaughter Cheri Zemanek Kennedy Zemanek = Czechoslovakia descendants Family links:  Parents:   Frederick William Zemanek (1882 - 1909)   Winnifred E. Hood/Zemanek Williams (1889 - 1918)  Spouse:   Margaret Alvina Gartman Zemanek (1914 - 2007)*  Children:   Lewis Dale Zemanek (1935 - 2007)*   Glen Marvin Zemanek (1936 - 1996)*

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!!!