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Welcome to Ruth's Food

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

Apple Butter

Ingredients: 
apples (enough to over fill a slow cooker or 4 quart crock pot)
1/2 cup white wine vinegar
3 cups white sugar
1 cup brown sugar
1 Tblsp. ground cinnamon
1/4 tsp. ground cloves
Directions: 

Peel, core and slice enough apples to fill a 4-quart crock pot so full that the lid will not go down over it. Add vinegar and cook for 18 hours. If crock pot is fast cooking, cook on high for 10 hours, stirring occasionally. Add white sugar, brown sugar, cinnamon and cloves.

Put into blender to blend it like apple butter, You only need to do it for about 30-40 seconds. Mix all together and cook 4 more hours.

Seal in canning jelly jars.

Canning:

Wash your jars in hot soapy water and rinse. Heat your oven to 250 degrees and place the jars in the oven. Take a quart sauce pan and fill with water. Place the lids and rings into the water and heat to boiling.

Use a hot pad when handling the jars. Place a wide mouth funnel in the jar and use a ladle and fill a jar with apple butter. Take a wet cloth and wipe the lip of the jar clean to seal. Place lid on jar and then the ring. Tighten the ring. Place upside down on a dry towel on the counter top. Leave until sealed. When cooled flip over and place finger in center of lid and press down. If the lid pops up after you lift your finger the jar is not sealed. Just place in fridge and enjoy!

Canning Supplies (purchase at Chefs Catalog) These are all the canning supplies I use. They are wonderful. The funnel and magnetic lift wand are a must! You'll love them and this apple butter.

Fish Tacos

Picture: 
Ingredients: 
6 oz. cod or other firm whitefish, cut into 8 pieces
vegetable oil
4 corn tortillas
For The Slaw:
2 Tblsp. lemon juice
1 tsp. olive oil
1 tsp. sugar
1/2 cup green cabbage, shredded
1/4 cup carrot, shredded
1/4 cup red onion, sliced
1/4 cup Granny Smith apple, cut into matchsticks
1/2 jalapeno, seeded, thinly sliced
salt to taste
Tartar Sauce:
1/2 cup mayonnaise
2 Tblsp. sweet pickle relish
1 Tblsp. capers
1 Tblsp. fresh lemon juice
2 tsp. prepared horseradish
1 tsp. lemon zest, minced
For The Fish:
1/2 cup flour
1 tsp. salt
1/2 tsp. baking powder
1/2 cup club soda
1 Tblsp. tabasco
1 cup panko crumbs
Directions: 

Whisk the first 3 ingredients for the slaw together in a dish. Drizzle dressing over remaining slaw ingredients, cover and chill. Combine all ingredients for the tartar sauce in a bowl; cover and chill.

Coat both sides of tortillas with nonstick spray. Heat in a large skillet over medium; cook tortillas 1-2 minutes per side, or until lightly browned. Drape over a foil wrapped rolling pin to curl the tortillas into a taco shape.

Whisk flour, salt and baking powder together for the fish. Add club soda and tabasco, whisk until combined.(It will be a bit lumpy) Spread panko in a shallow dish.

Heat 1/2" oil to 375 degrees (med-high) in the skillet used for the tortillas. Dip fish pieces into batter, then dredge in panko, shaking off excess.

Fry the fish in oil in batches until brown, 1-2 minutes per side; drain on a paper towel-lined plate. To assemble tacos place slaw in the tortillas, them top with fish and tartar sauce.

Enjoy!

Jamaican Jerk Kebabs

Posted in
Picture: 
Ingredients: 
wooden skewers
1 lb. boneless, skinless chicken breasts, cut into 1 inch pieces
8 oz. kielbasa sausage, cut into 1 inch pieces
25 shrimp deveined, cooked and de-tailed
1 yellow, orange or red pepper
1 small zucchini
1 small summer squash
1 small onion
8 oz. mushrooms
1 bag cherry tomatoes
Jerk Sauce:
1/2 cup extra-virgin olive oil
juice of 2 limes (5-6 tbsp.)
4 cloves of garlic
4 tbsp. fresh minced oregano
2 tbsp. grated lime peel
2 tbsp. onion powder
2 tbsp. brown sugar
1 tsp. ground allspice
1/2 tsp. ground cinnamon
1/2 tsp. cayenne pepper
Directions: 

Preheat grill to med-high heat. Brush grill rack with oil. Cut all the vegetables into 1 inch pieces. Combine the ingredients for the jerk glaze, mix and set aside. Thread meat and vegetables on skewers. Grill until lightly browned. Brush the meat skewers with the jerk sauce and grill for a couple more minutes on each side.

Serve hot and enjoy!

Butterscotch Brownies

Ingredients: 
1/2 cup margarine
2 cups packed brown sugar
2 eggs
1 1/2 cup flour
2 tsp. baking powder
1 tsp. salt
1 tsp. vanilla (Madagascar)
1 cup coarsely chopped walnuts, optional
Directions: 

Heat oven to 350 degrees. Grease a 9x13 inch pan. Melt margarine in microwave. Mix in brown sugar until blended; cool. Stir in eggs. Mix flour, baking powder and salt, stir in. Blend in vanilla and walnuts. Spread in prepared pan. Bake 25 minutes. Do not over-bake. Cut into bars while a bit warm.

From: Glorious Grub Cookbook By. Joan Stewart

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

Brownies

Ingredients: 
1 1/2 cup margarine, melted
3 cups sugar
1 Tblsp. vanilla (Madagascar)
6 eggs
1 1/2 cups flour
1 cup cocoa powder
1 tsp. baking powder
1 tsp. salt
Directions: 

Melt margarine, blend in sugar and vanilla. Add eggs, beating well. Combine flour, cocoa, baking powder and salt. Gradually add to egg mixture until well blended. Spread in greased 9 x 13 inch baking pan. Bake at 350 degrees for 40-45 minutes. Cool and dust with powdered sugar.

From: Glorious Grub Cookbook By. Joan Stewart

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

Brownies

Ingredients: 
1 1/2 cup margarine, melted
3 cups sugar
1 tbsp. vanilla (Madagascar)
6 eggs
1 1/2 cups flour
1 cup cocoa powder
1 tsp. baking powder
1 tsp. salt
Directions: 

Melt margarine, blend in sugar and vanilla. Add eggs, beating well. Combine flour, cocoa, baking powder and salt. Gradually add to egg mixture until well blended. Spread in greased 9 x 13 inch baking pan. Bake at 350 degrees for 40-45 minutes. Cool and dust with powdered sugar.

From: Glorious Grub Cookbook By. Joan Stewart

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

Chicken Spinach Puff Pastry

Picture: 
Ingredients: 
4 chicken breasts (pounded with a mallet to 1/4 inch thickness)
1 package frozen spinach
1/2 cup cream cheese
1 package of Puff Pastry
milk
Directions: 

Take your 4 chicken breasts, place them on a cutting board and pound to 1/4 thickness. (I put Cling Wrap over the chicken to prevent splatter) Spread cream cheese on half of the chicken breast. Then on top of cream cheese, spread 1/8 cup of spinach. Fold the chicken breast over.

Take 1 sheet of the Puff Pastry and unfold. Cut into 4 squares. Take each square and roll out with a rolling pin and a little flour. Place the stuffed chicken breast in the center of the rolled Puff Pastry. Fold the bottom over the chicken, then wet the sides with a tiny amount of water and fold in. Wet the top and fold as well. Place on a baking sheet and brush with milk.

Bake at 350 for about 35 minutes or until crust is golden brown.

-Enjoy!

These are the exact same tools I use for this recipe. I like using the plastic cutting board especially with meat because you can sterilize it unlike a wood cutting board. Also I can just through it in the dishwasher.

Ratatouille

Posted in
Picture: 
Ingredients: 
4 tbsp. olive oil
2 cloves of garlic, crushed and minced
1 large onion, quartered and thinly sliced
1 small eggplant, cubed
1 yellow or red bell pepper, sliced
4 large tomatoes, coarsely chopped, or 2 cans (14.5 oz. each) diced tomatoes
2 small zucchini, cut into 1/4 inch slices
2 small yellow summer squash, cut into 1/4 inch slices
1 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. dried thyme
2 tbsp. chopped fresh parsley (1 tbsp. dried)
12 fresh green beans, optional (chop off ends and cut in half)
Directions: 

Chop all the vegetables and put into a 9x13 inch baking dish. Add olive oil and spices to vegetables and toss to coat. Cover with tin foil and Bake at 350 for 45 minutes or until vegetables are tender.

-Very Yummy!

Omelette

Ingredients: 
8 eggs
1/4 cup milk
2 tbsp. margarine
shredded cheese
chopped ham
Directions: 

Break eggs into mixing bowl. Beat fork or wire whisk until well blended. Add milk. Heat margarine in skillet over low heat. Add eggs and let cook. When eggs appear set on bottom, gently lift edges with spatula allowing uncooked eggs to run underneath. When cooked sprinkle on cheddar cheese and/or chopped ham and cook until cheese is melted and ham is heated through. You may add other ingredients at this time such as muchrooms, onion, green pepper, etc.

Fold omelette in center and serve.

From: Glorious Grub Cookbook By. Joan Stewart

Meat Loaf

Ingredients: 
1 1/2 lbs. hamburger
1 egg
1/4 cup oatmeal
1/4 cup ketchup
Alpine Seasoning
season salt
steak sauce
Worcestershire sauce
salsa (optional)
applesauce (optional)
chili sauce (optional)
Directions: 

Combine the first four ingredients. Season as desired and add any of the sauces or salsas in about 1 tbsp. amounts. You may need more oatmeal if you add too much sauce. You may substitute bread torn in small pieces for oatmeal.

Pat into a loaf pan, make an indentation in the top, long and narrow and add applesauce, chili sauce or salsa. Bake at 350 degrees for 1 hour.

From: Glorious Grub Cookbook By. Joan Stewart

-You can also bake the meat loaf on a broiler pan. It works very well to drain the grease off.

Bread Pans (purchase at Sur La Table) You probably want to spend a bit more and get nice bread pans. It makes a difference in the cooking. These work very well.

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