Ruth’s Food

Prepare your jars by washing them in hot water with soap. You can place them in the oven to heat them up to sterilize them as well.

Place lids in a small saucepan covered with water. Boil over medium-high heat while you make the jam. Set rings to the side, they don't need sterilized.

Boil sugar, water, corn syrup, and salt in a saucepan over medium-high heat, swirling occasionally.

Cook until caramel is the color of iced tea, about 10 minutes. Watch it closely. It takes about 10 minutes to get going, but once it does, it can scorch quickly.

Remove from heat and add cream and bourbon (watch out for steam!), whisking quickly to combine. Once the cream is mixed whisk in butter and vanilla.

The peppermint dough for the filling is wonderfully easy to work with and if you have a fork and butter knife handy, the dipping is super easy! These did not last long in our house and will forever be a staple at Christmas time!

If you have a Food Processor this recipe is so quick to make! You can avoid chopping anything by hand. Do not think the vegetables need to be exact! Be flexible. I ran out of enough red tomatoes to make 8 cups so I chopped up a couple green ones and added them. I did not have any green peppers on hand so I never did add those to one of my batches and it was still delicious!

Preheat oven to 375°.

In a large skillet over medium heat, heat oil. Add onions and cook until soft and slightly translucent. Next add beef. When it is no longer pink, drain off some of the fat and push meat and onions to the outer edge of the skillet. Add garlic, chili powder and cumin. Stir and cook until garlic is fragrant, about 2 minutes.

Take all your ingredients and place them in a large stock pot. It really doesn't matter what order. Place the heat on med high until it starts to boil. Stir frequently so your milk doesn't burn. When it's boiling turn it down to medium heat and a gentle boil. Boil for about 20 minutes until potatoes are cooked.

Serve and enjoy!

Cream together butter and sugar. Add eggs and beat well. Then mix in the 2 extracts. In a separate bowl combine dry ingredients. Grease (I use Pam baking spray) a 9x13 inch baking pan. Spread about half the batter in the bottom of the pan. The spread the cherry pie filling over the batter. Drop remaining batter with a spoon onto the pie filling.

Preheat oven to 350°. Line a 9x13 inch baking pan with parchment paper. Lightly grease exposed parchment paper and pan. (I use the baking Pam spray)

In a large bowl or mixer, cream together butter and sugars. Mix in eggs and vanilla followed by dry ingredients. Mix until smooth and no streaks or lumps remain. Lightly grease hands (I use the Pam spray again), press mixture into an even layer in prepared baking pan.

Mix tomatoes, chicken broth, margarine, sugar, onions and soda. Simmer 1 hour. Heat cream over low heat. Add cream to hot tomato mixture.

This recipe is the same that is served at 4B's Restaurant