Ruth’s Food

Makes: 15-20 popcorn balls

Butter sides of saucepan. In it combine sugar, water, salt, syrup and vinegar. Cook to hard ball stage-250 degrees. Stir in vanilla. Slowly pour over popped corn, stirring just to mix well. Butter hands lightly; shape balls.

From: Glorious Grub Cookbook By. Joan Stewart

Melt margarine in 9x13 inch pan in oven, add season all and Worcestershire sauce; mix well. Add cereal and nuts, stir to coat. Bake for 1 hour at 250 degrees, stirring every 15 minutes. Cool on paper towels and store in a gallon ziplock bag or airtight container.

From: Glorious Grub Cookbook By. Joan Stewart

Makes: 9x13 inch pan

In 2 quart saucepan, combine sugar, sorn syrup, 1/4 tsp. salt and 1/2 cup water. Cook to hard ball stage - 260 degrees- stirring only until sugar dissolves. Meanwhile beat egg whites to stiff peaks. Gradually pour syrup over egg whites, beating at high speed with electric mixer. Add vanilla and beat until candy holds it's shape, 4 to 5 minutes. Quickly drop from a teaspoon onto waxed paper.

Makes:4 Servings

Take your cream cheese and put in a bowl. Add your can of shrimp or crab meat and mix well with a fork. Lay out a wonton wrapper and place in the center a dollop (about 1 tsp.) of your cream cheese mixture. Then dip your finger in water and moisten 2 sides of the wrapper. Fold triangularly and seal the edges. Fry in deep hot oil until wontons are brown. Drain on a paper towel. These cook very quickly.

Place popped corn in a large roaster pan. Preheat oven to 200 degrees. Boil sugar, syrup, butter, salt and creme of tartar for 5 minutes. Remove from heat and add soda. Stir well then pour over the corn mixing well to coat all the kernels. Place in oven for 1 hour, stirring ever 15 minutes. Then pour out on a smooth surface and spread to cool. This should be done quickly so caramel doesn't stick to the roaster. Store in airtight container.

Combine all ingredients and store in a airtight container. I use 5 heaping tsp. mix in 1 cup of boiling water.

~This makes a wonderful Christmas gift in a bag or jar.

From: Glorious Grub Cookbook By. Joan Stewart

Combine cocoa, sugar and salt in saucepan; blend in water. Bring to boil over medium heat stirring constantly. Boil and stir 2 minutes. Add milk; stir and heat, but do not boil. Remove from heat and add vanilla and beat with beater until foamy.

From: Glorious Grub Cookbook By. Joan Stewart

Combine juice concentrates and mix with amount of water called for on the cans. Just before serving add 1/3 7 Up to 2/3 juice mix.

I mix this up per glass so it doesn't go flat before it's finished.

~Great New Years drink too!

From: Glorious Grub Cookbook By. Joan Stewart