Ruth’s Food

Rinse peas; combine with two quarts of water, ham, onion, salt and pepper. Bring to a boil, cover, reduce heat and simmer (don't boil) 1 1/2 hours. Stir occasionally. Remove bone; cut off meat and dice. Return meat to soup and add carrots and paprika. Cook slowly, uncovered for 30-40 minuets.

Preheat oven to 375 degrees. Lightly grease two baking pans. Or use parchment paper.

To make the scones: In a blender or food processor, process 1/2 cup of the strawberries with the sugar and half & half or cream until the mixture is smooth. Set it aside.

In a large bowl, whisk together the flour, salt, and baking powder.

Bake the sweet potato for approximately 45 min at 375 degrees. Remove from the oven and let cool.

Mix all dry ingredients together, then cut in the butter or margarine and mix until course crumbs. Whisk together the pumpkin, cream and egg. Add to crumbs and mix, but do not knead. This just needs to be mixed enough to incorporate all the ingredients.

Cream sugars and shortening; add other ingredients in order given. Drop from teaspoon; flatten with a glass dipped in sugar. Bake at 375 degrees for 12 minuets.

Melt margarin in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.

Add Rice Krispies. Stir until well coated. Using your buttered hands, press evenly into a buttered 13x9 inch pan. Cut into squares when cool.

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.

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!

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.

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.