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Welcome to Ruth's Food

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

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

Bread Pudding

2-3 cups bread
1 quart milk
1/4 tsp. salt
1/2 cup raisins (optional)
2 eggs
1/2 cup sugar
1 tsp. vanilla

Soak bread in milk until soft. Heat over medium high heat until nearly boiling. Beat eggs until light, add sugar, salt and vanilla to eggs. When well mixed, stir into bread and milk mixture. Pour into a 1 1/2 quart baking dish, set in a pan of hot water and bake at 325 degrees about 1 hour or until done.

From: Glorious Grub Cookbook By. Joan Stewart

Bavarian Creme and Berry Sauce

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1 cup sugar
2 envelopes of unflavored gelatin
2 1/4 cup water
1 1/2 cups sour cream
2 tsp. vanilla
1 1/2 cups heavy creme, whipped
1 pkg. frozen berrries
2 tbsp. cornstarch
1/4 cup sugar (depending on berries used)

For creme:
Dissolve sugar and gelatin in water over low heat. Remove from stove; stir in sour creme and vanilla until smooth. Chill the mixture until slightly thickened (like unbeaten egg whites). Fold in whipped creme with wire whisk until well blended. Pour into greased (I use Pam) 6 cup ring mold (I use a bunt pant and it works well). Chill until set.

For Topping:
Mix cornstarch and sugar, add berries and cool until thickened. Cool.

To un-mold creme, take a spatula and run along the side, then turn onto serving platter. if you have trouble getting it out, run some hot water over the mold and it should slide right out.

Serve topping in small bowl in center of ring if using a ring mold.

-This is the most wonderful dessert!
From: Glorious Grub Cookbook By. Joan Stewart


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2 cups brown lentils (16 oz. bag)
1 1/4 cup basmati rice
2 cups elbow macaroni (12 oz. bag - I used shell noodles)
4 tbsp. chopped garlic
2 onions, sliced and quartered
2-28oz. cans of chopped tomatoes
1 15oz can tomato sauce
5 tbsp. chili powder
3 tbsp. olive oil

Cook the lentils in a large soup pot with about 8 cups of water. They will take about 40 minutes to get mostly soft. When close to being soft add the rice and cook another 15-20 minutes.

Meanwhile boil the pasta with 1 tbsp. olive oil and a dash of salt, until cooked, drain and set aside.

Slice onions and saute in 2 tbls. olive oil with the garlic until soft. Add the cans of tomatoes, tomato sauce and chili powder. Simmer a few minuets then add the pasta.

When the lentils and rice are fully cooked add to the tomato mixture.

-You can make this spicier by adding more chili powder.
-This is a traditional National dish in Egypt and can be served over spaghetti noodles as well.

Beef Tacos

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ground beef mixture
1/2 cup olives, sliced
1/2 onion, finely chopped
shredded lettuce
2 tomatoes, chopped
sour cream
shredded cheese

Make your Beef Taco Mix. Then mix up and make your Homemade Tortillas. Of course you can just substitute store bought tortillas, but these hand-made ones are really easy and yummy.

Chop up all the ingredients listed. These tacos can be anything you want so if there's something listed you don't like leave it off. Also add things you like for example jalapenos and such.

Take your tortilla, place meat on it, then all of the lovely ingredients to taste.


Homemade Tortillas

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2 cups all purpose flour
1/2 tsp. salt
1 cup water
3 tbsp. olive oli

In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead for a couple minutes. Divide dough into 8 portions. On a lightly floured surface roll each portion into a 7 inch circle.

In a large nonstick skillet coated with cooking spray, cook tortillas over med-high (almost high) heat for 1-2 minutes on each side or until lightly browned.

-This would work really well to make wheat tortillas too. Just add 1/2 what flour and 1/2 white.

These were really yummy!

Stuffed Mushroom Muffulettas

1/4 cup extra-virgin olive oil
1/3 cup red wine vinegar
2 tbsp. Dijon mustard
black pepper to taste
4 ciabatta or focaccia buns, halved (I used regular hamburger buns)
4 large portobellos
5 oz. hard salami, chopped (can substitute bacon chunks)
4 oz. pimiento-stuffed olives, chopped
4 oz. provolone cheese, shredded or chopped

Preheat oven to broil, keeping the ranch about 6 inches from heating element.

Whisk together oil, vinegar and Dijon for the vinaigrette. Season with pepper.

Brush cut sides of bun halves with vinaigrette and toast lightly under broiler, about 4 minutes; set aside

Remove mushroom gills with a spoon. Wipe them of with a wet paper towel, then brush mushrooms with vinaigrette and place topside up on a pan; broil for about 6 minuets on each side. You want the mushrooms pretty soft, the remove from oven.

Pulse salami, olives and cheese in a food processor until finely chopped and mixed. Take mixture and place in a microwave safe dish, then add the rest of the vinaigrette to it. Microwave about 1 minute until mixture is warm. Divide the mixture between the 4 mushrooms; then return to the oven and broil until the cheese starts to melt and brown. About 5 minutes.

Place the mushrooms on the browned buns and serve.

-If you think provolone cheese is too strong, a swiss would work really well too.

Baking Frenzy

I think I got the baking bug yesterday. I found out my sister was coming over for her birthday so I took it upon myself to bake her a cake. We'll I also decided to take her for a visit to the Hutterite Colony, so I decided to bake a couple cakes, since my friends birthday is on the 21st, and she'll be gone. So I baked 2 Pina Colada Cakes, Orange Chocolate Truffle Tarts and a brand new cake called "Double Chocolate Mousse Cake".

Cock-a-Leekie Soup

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1/4 cup margarine
3 chicken breasts
4-5 large leeks
8 cups chicken stock
Bouquet Garni- 1 Bay leaf, 1 tsp. Basil and 1 tsp. Rosemary (Rosemary needs to be ground in a pesel)
8 prunes, chopped

Melt the butter; fry the chicken until browned on all sides. Cut the leeks into 4 lengthways, rinse out the dirt, then chopped into 1 inch pieces. Take chicken out of pan and put leeks in and fry for 5 minutes until soft.

Add the chicken, chicken stock and bouquet garni. Bring to boil, simmer for 30 minutes. Add prunes and simmer another 15 minutes.

It's now ready to eat.

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