RUTH'S RECIPES

TO RECIPES BY CHEF RUTH

Hello from Michigan.

Chili Corn Bread

2 boxes Jiffy Corn Bread Mix
2 cans chili
1 package shredded cheese
1 package hotdogs

Mix corn bread to package direction
and cut up hotdogs in bite size pieces
. Add to the corn bread batch.
Pour into a 13X9 pan
and bake at 425 for about 25 to 40 minutes.
About 10 minutes before corn bread is done
spread chili evenly over the corn bread.
Finish baking.
When corn bread is done
top with cheese
and bake till cheese is melted.
Serve warm or cold.

Dump Cake

1 can cherry pie filling
1 can crushed pineapple
1 yellow cake mix
2 sticks melted margarine
1 cup coconut
1 cup pecans

Put ingredients in order given in the recipe
and bake at 350 for 45 to 60 minutes

BUTTERY ALMOND CRUNCH

1 tablespoon plus 1/2 cup butter (no substitutes)
softened, divided
1/2 cup sugar
1 tablespoon light corn syrup
1 cup sliced almonds

Line an 8-in. square pan with foil;
butter the foil with 1/2 tablespoon butter.
Set aside. Spread the sides of a heavy saucepan with 1/2 tablespoon butter.
Add 1/2 cup of butter, sugar and corn syrup.
Bring to boil over medium-high heat, stirring constantly.
Cook and stir until mixture is golden brown, about 3 minutes.
Stir in almonds. Quickly pour into prepared pan.
Chill until firm. Invert pan and remove foil. Break candy into pieces.

CHOCOLATE PECAN CARAMELS

1 Tablespoon plus 1 cup butter (no substitutes), softened, divided
1-1/2 cups coarsely chopped pecans , toasted
1 cup (6 ounces) semisweet chocolate chips
2 cups packed brown sugar
1 cup light corn syrup
1 can (14 ounces) sweetened condensed milk
1 Teaspoons vanilla

Line a 13-in. X 9-in. X 2-in. baking pan with foil; butter the foil with 1 Tablespoon butter.
Sprinkle with pecans and chocolate chips; set aside.
In a heavy saucepan over medium heat, melt remaining butter.
Add brown sugar, corn syrup and water.
Cook and stir until mixture comes to a boil.
Stir in milk.
Cook, stirring constantly, until a candy thermometer reads 248 (firm-ball stage).
Put in vanilla and stir.
Pour into prepared pan (do not scrape saucepan.
Cool completely before cutting.

Yield about 2-1/2 pounds or about 6-3/4 dozen.

MAKE-AHEAD SHORTCAKE

1 loaf (14 ounces) angel food cake cut into 1-inch slices
1/2 cup milk
1 package (5.1 ounces) instant vanilla pudding mix
1 pint vanilla ice cream, softened
1 package (6 ounces) strawberry gelatin
1 cup boiling water
2 packages (10 ounces each) frozen sweetened sliced strawberries
Sliced fresh strawberries, optional

Arrange cake slices in a single layer in an ungreased 13 X 9 X 2 inch dish.
In a mixing bowl, beat milk and pudding mix for 2 minutes or until thickened;
beat in ice cream. Pour over cake and Chill.
In a bowl dissolve gelatin in boiling water; stir in frozen strawberries.
Chill until partially set.
Spoon over pudding mixture .
Chill until firm.
Garnish with fresh strawberries if desired.
Yield 12 serving.

SPICES

Rustic Rub

8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
8 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

1. Combine all the ingredients in a mixing bowl. Blend well.
2. Can be stored in an airtight container in your spice cabinet for up to 3 months.

Seafood Boil Seasoning Mix

1/4 cup mustard seeds
3 tablespoons coriander seeds
2 tablespoons whole allspice
2 tablespoons dill seeds
1 teaspoon whole cloves
6 small dried red chilies crumbled or 1 tablespoon crushed red pepper
8 bay leaves

Here two different blends on seafood seasoning mix.

1 teaspoon black peppercorns
1 teaspoon mustard seeds
1 teaspoon dill seeds
1 teaspoon coriander seeds
1 teaspoon allspice berries
A small piece of dried ginger
3 dried bay leaves

Tie the spices in a muslin bag and add to the water for boiling the fish or crab.

Crab boil is popular along the southeast coast of the United States, particularly in Louisiana.
A similar blend, where the spices are ground, is use to spice fish.

1. Combine all of the ingredients together in a jar. Cover and shake well to mix.
2. When ready to use, place the mixture in a square of cheesecloth,
draw up the corners and secure with kitchen twine.
Add this bag to the pot of boiling water.

3. Can be stored in an airtight jar in your spice cabinet for up to 3 months.

Emeril's Southwest Seasoning

2 Tablespoons chili powder
2 Teaspoons ground cumin
2 Tablespoons paprika
1 Tablespoon ground coriander
1 Teaspoon black pepper
1 Teaspoon cayenne pepper
1 Tablespoon garlic powder
1 Teaspoon crushed red pepper
1 Tablespoon salt
1 Tablespoon dried oregano

Combine all ingredients thoroughly and store in airtight container.
Yield: 1/2 cup

Greek Seasoning Blend

2 teaspoons salt
2 teaspoons dried oregano
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon corn starch
1 teaspoon pepper
1 teaspoon beef-flavored bouillon granules
1 teaspoon dried parsley flakes
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg

Combine all ingredients, store in an airtight container.
Serve with steaks, pork chops, chicken, or fish.
Yield: 1/4 cup.
Store herb containers in a dark, cool, dry place up to six months.
Because of heat weakens spice flavors,
avoid displaying seasoning on open racks above or near cook tops or ovens.
Store seldom-used seasoning in the freezer to maintain freshness.

PUMPKIN COOKIES

1/2 cup butter (1 stick)
1 cup white sugar
1 cup canned pumpkin (solid packed)
1 teaspoon vanilla
Cream all these ingredients together and then add these dry ingredients
2 cups flour
1 teaspoon soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon

Bake in 350 oven for 12 to 15 minutes any less and they come out doughy.

MARSHMALLOW POPCORN BALLS

6 Tablespoons butter or margarine
3 cups miniature marshmallow
3 Tablespoon any flavor of Jell-O
3 quarts popped unsalted popcorn

In medium sauce pan melt butter or margarine over medium heat. Add marshmallow stir till melted. Blend in dry Jell-O. Pour over popcorn mixing well. With buttered hand form into balls. Very tasty!

Breakfast Casserole

Ingredients:

16 slices of your favorite bread, crusts removed
8 slices ham or cooked bacon
8 slices sharp cheddar cheese
6 eggs
1/2 teaspoon dry mustard
1/4 cup minced onion
1/4 cup green pepper, finely minced
2 teaspoons Worcestershire sauce
3 cups milk
Tabasco sauce to taste
salt and pepper, to taste
1/4 pound butter
2 cups Special K or Corn Flakes cereal, crumbled

Directions:

Using a 9" by 13" glass baking dish, put enough slices of bread to entirely cover the bottom of the dish. Cover the bread with slices of bacon or ham. Lay slices of cheese on top of bacon and then cover with slices of bread to make like a sandwich.

Beat the eggs, salt and pepper, dry mustard, onion, green pepper, Worcestershire sauce, milk and Tabasco sauce. Pour over bread. Cover and put in the refrigerator overnight.

In the morning, melt 1/4 lb butter. Mix with the cereal and pour over top of the casserole.

Bake uncovered for one hour at 350 degrees. Let stand for 10 minutes before serving.

Four-Tomato Salsa

7 plum tomatoes, chopped
7 medium tomatoes, chopped
3 medium yellow tomatoes chopped
3 medium orange tomatoes, chopped
1 teaspoon salt
2 tablespoons lime juice
2 tablespoons olive or vegetable oil
1 medium white onion, chopped
2/3 cup chopped red onion
2 green onions, chopped
1/2 cup each chopped sweet red, orange, yellow and green peppers
3 pepperoncinis, chopped
3 pickled sweet banana wax peppers, chopped
1/2 cup minced fresh parsley
2 tablespoons minced fresh cilantro or additional parsley
1 tablespoon dried chervil
Tortilla chips

In a colander, combine the tomatoes and salt. Let drain for 10 minutes. Transfer to a large bowl. Stir in the lime juice, oil, onions, peppers, parsley, cilantro and chervil. Serve with tortilla chips. Refrigerate or freeze leftovers. Yield 14 cups.

Editor's Note Look for peperoncinis (pickled peppers) and pickled banana peppers in the pickle and olive aisle of your grocery store.

Chunky Ketchup

8 cups chopped seeded peeled tomatoes
2 medium onions, chopped
2 medium green peppers, chopped
2 cup sugar
2 cans ( 6 ounces each) tomato paste
2 tablespoons salt
1/2 cup white vinegar

In a large saucepan, combine the tomatoes, onions, green peppers, sugar, tomato paste and salt: bring to a boil. Reduce heat; simmer uncovered, for 1 - 1/2 hours or until slightly thickened.
Stir in vinegar; heat through. Ladle hot mixture into hot jars, leaving 1/4 inch headspace. Adjust caps and Process for 20 minutes in a boiling-water bath. Yield: 3 1/2 pints

Foolproof Chocolate Fudge

3 (6 ounce) packages semi-sweet chocolate chips
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (NOT EVAPORATED MILK)
Dash salt
1 1/2 teaspoons vanilla
1/2 cup chopped nuts (optional)

In heavy saucepan, over low heat, melt chocolate chips with Eagle Brand condensed milk.
Remove from heat; stir in remaining ingredients.
Spread evenly into greased or wax paper lined 8 inch square pan.
Chill 2 to 3 hours or until firm.
Turn fudge onto cuting board and cut into squares.
Store loosely covered at room temperature.

SALLY'S SALAD

Lemon Poppy Seed Dressing

2 -3 teaspoons poppy seed
1/2 cup sugar
1/3 cup cider vinegar
2 tablespoons lemon juice
2 tablespoons onion (finely chopped)
1/2 teaspoon salt
2/3 cup olive oil

Use about 1/2 of the dressing, more if desired and toss salad.

Salad is Romaine lettuce, Swiss cheese, dried cherries, apples (2) can us pears also and cashews if you don't like them you could use pecans.

Chicken Spaghetti Casserole

Ingredients:

4 oz spaghetti, broken up, 3 slices bacon, chopped, 1/2 cup chopped onion, 1 clove garlic, minced, 3 Tbsp. flour, 16 oz. can chopped tomatoes, 1 can condensed cream of mushroom soup, 1/2 cup milk, 1 cup American cheese, shredded, 2 cups cooked chicken, cubed, 1 1/2 cups peas and 1/4 cup grated parmesan cheese

Directions:

Preheat the oven to 350 degrees.

Cook the spaghetti according to package directions. Drain.

In a large saucepan, cook bacon, onion and garlic until the bacon is crisp. Blend in the flour. Add the undrained tomatoes, soup and milk. Cook and stir until thickened and bubbly. Add shredded cheese, stir until melted. Stir in cooked spaghetti, cubed chicken, and peas. Turn into a 2 1/2-qt casserole dish. Top with the parmesan cheese. Bake, uncovered, for 45 minutes.

Decadent Chocolate Raspberry Cream Pie

Ingredients:

2 (3 oz.) packages of cream cheese, softened, 14 oz. can of condensed milk, 1 egg, 3 Tbsp. lemon juice, 1 tsp. vanilla extract, 1 pie crust (graham or regular), 1 cup raspberries, 2 (1 oz.) squares of semi-sweet chocolate, 1/4 cup whipping cream, raspberries for garnish and whipped cream for garnish

Directions:

Preheat the oven to 350 degrees.

With an electric mixer, beat the cream cheese until fluffy. Gradually beat in one 14-ounce can of condensed milk until smooth. Add egg, lemon juice and vanilla extract. Mix well.

Arrange 1 cup fresh raspberries on bottom of pie crust. Pour cream cheese mixture over the fruit. Bake for 30-35 minutes or until the center is almost set. Cool.

In a small saucepan over low heat, melt squares of chocolate with whipping cream. Cook, stirring, until thickened and smooth. Remove from heat and spread mixture evenly over top of cooled pie. Chill in refrigerator.

If desired, garnish with raspberries and additional whipped cream.

Deep Dark Chocolate Cake

1 3/4 cup flour , 1 teaspoon salt, 2 cups sugar, 2 eggs , 3/4 cup cocoa, 1 cup milk, 1 1/2 teaspoon soda , 1/2 cup oil , 1 1/2 teaspoon baking powder, 3 teaspoon vanilla and 1 cup boiling water. Combine dry ingredients in large mixing bow and add remaining ingredients except the boiling water . Beat at medium speed for 2 minutes and then remove from mixer and stir in boiling water. (Batter will be thin) . Pour into 13 x 9 greased and floured pan ,

Bake at 350 for 40 to 45 minutes until tooth pick inserted into center come out clean .

Completely cool and frost with Chocolate Peanut Butter Frosting

1 stick butter , 1/2 cup cocoa, 2 cups powdered sugar, 1/3 cup milk , 1 teaspoon vanilla and 1/2 cup peanut butter. In small mixer bowl cream butter and peanut butter together . Add cocoa and powdered sugar and with milk beat together until smooth. Then blend in vanilla and spead on cake. Makes about 2 cups of frosting.

Mexican Macaroni

Take two boxes of macaroni and cheese and cook to the direction the package. While doing that you brown up a pound of hamburger and then mix that into the macaroni and cheese. Add one can of pork and beans and top with more cheese . (You can add other things if you want such as onion and mushrooms - the more the merrier.)
Bake for about 15 to 20 minutes just to melt the cheese it is yummy.
Very simple. I usually serve with home made bread .

CORN RELISH

2 quarts cut cooked corn (about 18 ears), 1 quart chopped cabbage (about one small head), 1 cup chopped onion (about 1 medium), 1 cup chopped sweet green peppers (about 2 small ones), 1 cup chopped sweet red peppers (about 2 small ones), 1 to 2 cups sugar, 2 tablespoons dry mustard, 1 teaspoon celery seed, 1 teaspoon mustard seed, 1 tablespoon salt, 1 tablespoon turmeric, 1 quart vinegar and 1 cup water

To make corn relish with fresh corn: Boil ears of corn 5 minutes: cut corn from cob.
Combine corn with remaining ingredients in a large saucepot. Bring to a boil: reduce heat and simmer 20 minutes.
Pack hot relish into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 15 minutes in boiling-water canner.
Yield: about 6 pints.

Recipe Variations: To make corn relish with frozen corn, substitute and equal measure of frozen corn for fresh corn: defrost corn. Follow directions in recipe.
To make corn relish with vacuum-packed canned whole kernel corn, substitute an equal measure of canned corn for fresh corn; drain. Follow directions in recipe.
To make corn relish with celery, substitute 1 cup chopped celery for cabbage. Add 1 clove garlic, minced. Follow directions in recipe.

TRIPLE CHOCOLATE MUFFINS

3 cups flour; 1 Tablespoon baking power; 3 tablespoons cocoa; 1 1/2 cups milk; 1 1/2 cups brown sugar; 8 Tablespoons butter (melted); 2/3 cup dark chocolate chips; 2/3 cup white chocolate chips and 2 eggs, lightly beaten

Preheat the oven 325 degrees
Grease a regular-size muffin pan or use paper muffin cups
Sift together the flour, baking powder, and cocoa. Add the brown sugar and chocolate chips. Mix well.
Add the melted butter milk and eggs and mix well.
Fill muffin tins about 3/4 full. Bake for 20 minutes. Allow to cool for 10 minutes in the pan before turning out.

CARROT CAKE WITH CREAM CHEESE FROSTING

2 cups sugar; 2 cups flour; 2 teaspoons cinnamon; 2 teaspoons baking soda; 4 eggs, beaten; 1 ( 8 oz.) can crushed pineapple (with juice); 1 1/4 cups oil; 2 teaspoons vanilla; 1 teaspoon salt; 3 cups carrots, grated; 1 cup pecans, chopped and 1 cup flaked coconut

Preheat oven to 350
Sift the sugar, flour, cinnamon, baking soda, and salt into a bowl.
In a large bowl, mix the eggs, crushed pineapple, oil, vanilla, coconut, carrots, and pecans.
Add the dry ingredients to the liquid mixture.
Bake in a well-greased and floured 9"x13" inch pan for 40 minutes or until toothpick comes out clean. Let cool for 1 hour.

ICING FOR CARROT CAKE
6 oz cream cheese, softened; 3 1/2 cups powdered sugar; 1/2 cup butter; 1 teaspoon lemon juice and dash of salt
With mixer cream together the cream cheese and butter.
Add the salt and lemon juice.
Slowly add in the powdered sugar.
Mix until smooth. Spread on the cake after it has cooled.

NO-BAKE CHOCOLATE PEANUT BUTTER COOKIES

2 cups white sugar; 1/2 cup milk; 1/4 cup butter; 2 tablespoons unsweetened cocoa powder; 3 cups quick cooking oats; 1/2 cup peanut butter; 1 teaspoon vanilla and 1 cup chopped walnuts (optional)

Combine the sugar, milk, butter and cocoa in a saucepan and bring to a boil, cooking 1 minute.
Remove from heat and add the remaining ingredients. Stir and mix well.
Drop by teaspoons onto wax paper, letting them stand for 30 minutes before serving.

Ruth's Directory

||| Ruth's Home Page ||| ||| Ruth's Recipes ||| Coco Puff ||| Pet Corner ||| Gardening Corner ||| Poems ||| Food & Nutrition ||| Photo Center ||| Chat Room ||| Links ||| Circle of Friends Newsletter |||