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Welcome to Ruth's Food

On this page you will find all of the latest recipes to have been added.

Refrigerator Cookies

1 cup margarine, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
2 tblsp. milk
2 1/4 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1/2 cup finely chopped walnuts, optional

Cream together shortening and sugars; add egg and milk; beat well. Mix together dry ingredients; stir into creamed mixture. Add nuts if you want. Shape into 2 1/2" diameter rolls. Wrap in waxed paper. Chill well.

Once chilled slice about 1/4 inch thick slices. Place 1 inch apart on lightly greased cookie sheet. Bake at 375 degrees for 5-7 minuets or until delicately browned. Remove and cool.

My husband loves these and always wants them at Christmas time. I cook one roll and the other he slices and just eats the cookie dough. It's oh-so-good!

Cranberry Pistachio Cookies

1 pouch Betty Crocker sugar cookie mix
1 box (4 serving size) pistachio instant pudding mix
1/4 cup flour
1/2 cup butter or margarine, melted
2 eggs
1 cup dry roasted pistachio nuts, chopped (optional)
1/2 cup dried cranberries, chopped

In a large bowl mix, cookie mix, pudding mix and flour. Stir in butter and eggs until soft dough forms. Add nuts and cranberries; mix well.

Using a teaspoon, place dough balls 2 inches apart on a cookie sheet. Press with fingers slightly to flatten.

Bake at 350 degrees for 9-11 minuets or until edges are lightly golden brown.

Cool and enjoy!

My little girl Sophia, helping me bake these cookies.

Stuffed Pizza Mushrooms

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container of mushrooms
1 cup pizza or marinara sauce
sliced or shredded mozzarella or Monterey Jack cheese
1/2 cup white wine vinegar

Take your mushrooms rinse and pull out the stems. Place in a pie pan. Put a spoonful of sauce in each mushroom, then place a slice of cheese on top. Pour enough vinegar in bottom to cover the bottom of pan. Place in oven at 350 degrees and back until mushrooms are cooked and cheese is bubbly, about 25-35 minuets.

- These are so simple to make and surprisly yummy! My sister Hannah made this recipe up one day.

Stuffed Cabbage Rolls

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1 1/2lb ground beef or lamb
1 1/2 cups chopped onions
1 c. raw converted rice (I use minute rice)
salt and pepper to taste
1 tsp. of dill or 1/4 c. fresh dill
1/4 c. water
3 1/2 cups hot chicken stock
1 head of cabbage
1 jar of spaghetti sauce

Combine meat, onions, rice, salt, pepper and dill. Add water and mix well. Using your hands works very well. Cut the core out of the head of cabbage and boil the head in a large pan, peeling the leaves as they lightly cook and become workable.

Put 1 heaping tablespoon of meat and rice mixture in center of the leaf. Starting at the stem roll once then tuck the sides in and finish rolling the cabbage leaf, then set in pan. Lay a couple cabbage leaves in bottom of the pan and when you filled the pan with the stuffed leaves start one more layer on top. When all the meat is used up and final leaves are placed on top Poor the hot chicken stock gently over the top, then the jar of spaghetti sauce and spread evenly. The rice will soak up most of the liquid while cooking. Cover with tin foil and place in the oven at 350 for 2 1/2 hours.

- This is such a tasty recipe!

Courgettes in Spiced Tomato Sauce

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1 1/2 lb of zucchini
3 tbsp. vegetable oil
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
1 onion, thinly sliced
2 garlic cloves, chopped
1/4 tsp. ground turmeric
1/4 tsp. chili powder
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. salt
1 tbsp. tomato paste
14.5 oz can of chopped tomatoes
2/3 cup water
1 tbsp. chopped fresh coriander (cilantro)
1 tsp. garam masala

-Trim the ends from the zucchini then cut them into 1/2 inch slices.
-Heat the oil in a wok or large pan. Fry the cumin and mustard seeds for 2 minuets until they begin to splutter.
-Add the onion and garlic and fry for about 5-6 minuets.
-Add the ground turmeric, chili powder, coriander, cumin and salt and fry for about 2-3 minuets.
-Add the sliced zucchini and cook for 5 min. Add tomato paste and chopped tomatoes to the pan.
-Add water, then cover the pan and simmer for 10 minutes until the sauce thickens. Stir in the fresh coriander and garam masala, then cook for about 5 minutes, or until the zucchini is tender.

Serve as a accompaniment to any meat, poultry or fish dish.

Sausage Rolls

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1/2 lb. ground pork
1/2 lb. ground lamb, veal or turkey ( I always use turkey as the other 2 are hard to find and expensive)
1 small onion, diced
3 oz. shredded suet
3/4 cup bread crumbs
1/4 lemon zest or 1 tsp. dried lemon peal
1 tbls. Worcestershire sauce
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. grated nutmeg
1/2 tsp. fresh herbs (parsley, rosemary, basil and bit of salt and pepper. I use dried most of the time)
1/2 tsp. sage powder
1 egg, beaten
flour for coating
1 package of frozen puff pastry, thawed

Sausage meat filling:
-Put the first 13 ingredients in a bowl and mix well. Add the egg and mix again with your hands until everything is thoroughly combined.

Sausage Rolls:
-Take one section of pastry from the box and roll out thinly into a rectangle approximately 9x9". Put the other half section of pastry dough into a freezer bag and refreeze. Slice the rolled out piece of dough down the middle.
-Divided the sausage meat into 2 pieces, dust with flour and form into 2 rolls the length of the pastry. As the picture shows the flour keeps the mixture from sticking to your hands so you can work with it. The rolls should be about 1" in diameter.
-Lay a roll of sausage meat down the center of each strip, brush the edges down with a little milk, fold one side of the pastry over the sausage meat and press the two edges firmly together.
-Brush the length of the two rolls with milk, then cut each into slices about 1 1/2-2 inches long.
-Place on a baking sheet at 400 degrees for 25 minuets.Then reduce the temperature to 350 degrees and cook for about 10 more minutes.

*Can be served hot or cold, as appetizers or a main course. These are really good cold! You wouldn't think it being a meat pastry, but I make them the night before a road trip, eat them for dinner, let them warm to room temperature in the car and have them for lunch on the road. Soo good!

Suet-You can get this in the meat department at your grocery. You will probably have to ask for it. I buy it by the lb, and package it, then freeze until needed.

Grandma's Popcorn Balls

6 quarts popped popcorn
1 cup sugar
1 cup Karo syrup
1 package of flavored jello

Prepare popcorn. Cook mixture until it boils, then pour over popcorn mixing gradually. Form into balls and let cool.

-This is my Grandma Bridges recipe that I had as a child.

Sweet Cherry Pie

5 cups sweet cherries, pitted
3/4 cup sugar
1/4 cup cornstarch
3 tbls. flour
Pie Crust:
1 1/2 cups flour
1/2 tsp. salt
1/2 cup butter flavored crisco
4-5 tbls. cold water
1/4 cup powder sugar
1/4 cup water

Take the cherries and pit them, then add the sugar, cornstarch, and flour. Mix together thoroughly and set aside.

Mix the crust ingredients together with a pastry cutter. When mixed throughly, take a piece of wax paper and place on counter top. Divide dough into two halves and place the first half on the wax paper, putting a second piece on top. Roll the dough out to fit a 9" pie pan. Take the piece of wax paper off the crust and put it face down into the pie pan, rolling the second piece of wax paper away as you go. Repeat for the top.

Bake at 425° for 10min then 350° for 30-40mins.

Take the powder sugar and water and mix until lumps are gone. should be a thickened consistency like egg yoke. Poor over pie as soon as it's out of the over. This is sooooo yummy!

-My Aunt Debb taught me the glaze trick and I love it! Very good on Apple pies as well.

Cherry Swirl Bars

1 cup margarine
1 3/4 cup sugar
4 eggs
1 tsp. vanilla
2 1/2 cup flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 can cherry pie filling

Mix margarine, sugar, eggs and vanilla together. Add flour, baking powder and salt. Pat half the dough mix in greased 9x13" pan, spread can of pie filling over this. Pat rest of dough on top. Bake at 350 degrees for 40 minutes.

While warm frost with glaze made from powdered sugar, milk, margarine and vanilla.

From: Glorious Grub Cookbook By. Joan Stewart

Individual Cheesecakes

12 vanilla wafers
2 8oz. packages of cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 eggs

Line cupcake pan with cupcake liners. Place 1 vanilla wafer in each cup. Mix cream cheese, vanilla and sugar on med speed until well blended. Add eggs, mixing well. Pour over wafers, filling 3/4 full. Bake at 325 degrees for 25 minutes.

- This is 1 of my husbands favorite cheesecake desserts and by far the easiest!
From: Glorious Grub Cookbook By. Joan Stewart

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