Ruby's Recipes:

My family loves cream scones and tea but especially on holiday mornings.


Basic recipe:

2 cups all purpose flour

1 tbsp baking powder

1/4 c. sugar

1/2 tsp salt
3/4 c. dried fruit such as currants, blueberries 
1 1/4 c. heavy cream

1/4 c. melted butter

1/4 c. sugar

Preheat oven to 425 F. Mix all dry ingredients and fruit. Make well in center and add cream. Quickly work dough into ball and pat out until about 1/2" thick. Cut into 8 triangles or cut out with a biscuit cutter.Put into greased baking sheet. Bush top with melted butter and sugar. Bake 10-12 minutes until lightly browned. Serve with Devon Clotted Cream, jams, jellies, or lemon curd.

If you've cooked a gigantic turkey, there are going to be leftovers.


Shepard's Pie

1 bag of steamers mixed vegetables (if you have left over vegetables they will work also.) about 4 cups cooked

2 c. chopped turkey
4 c. mashed potatoes. (may use instant potatoes with cheese or garlic)

3/4 c. fat-free broth

3/4 c. reduced fat sour cream

2 Tb. flour

1/2 c. 2% shredded sharp cheddar cheese

Cook steamer vegetables in the microwave. Combine sour cream flour and broth, bring to boil and cook a few minutes. Combine with the vegetables. Pour into an 8" square pan or dish and top with mashed potatoes. Sprinkle with sharp cheddar cheese and bake for 15-20 minutes at 350 degrees F.

Variations: Instead of sour cream, flour, broth combination, use thinned left over gravy. Topping can be left over dressing.

Jeff's Turkey Chili

Now this is made with fresh ground turkey not leftovers but it makes a great "bowl of the red" if you get tired of the smoked or roasted bird from Thanksgiving.

• Two packs of ground turkey

• One red onion, diced

• Garlic

• Various chili powders (from Pendery’s in Fort Worth )

• One 8 oz can of chopped tomatoes (spiced or plain)

• Salt

• Pepper

• Cumin

• Oil

• One box of low fat beef broth
1. Heat oil in skillet

2. Add turkey.

3. Add onion
4. Add garlic, salt, and pepper to taste.

5. Brown meat.

6. Add beef broth.

7. Add about 3 tablespoons of chili powder per pound of turkey.

8. Add cumin (two tablespoons or to taste)

9. Stir well.

10. Bring to boil.

11. Simmer over low heat for one hour.

12. Add more chili powder, one tablespoon per pound of turkey.

13. Simmer 30 more minutes.

The chili powders I normally use are Texas Red Dog, Sonora Sun, New Mexico Hot, Rio Tejas, and plus some ground up chile pequins (to boost the heat since most of the chile powders are not that hot). I use some of each in no particular ratio but the above chile powders are the ones I consistently use now. In the past I also used Tonto River Basin and Chimayo but I like the others better. Since there are SO many chile powders one must experiment to find the blend you like best.

You can use real red meat with this too. I use the turkey to cut down on cholesterol. If you use red meat use water not the beef broth.

Macadamia White Chocolate Chip Cookies

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 sticks (1 cup) unsalted butter, softened

1 cup granulated sugar

1 cup firmly packed light brown sugar

1 tablespoon Amaretto

3/4 cup peanut butter

2 large eggs

a 12-ounce bag white chocolate chips

1 cup chopped macadamia nuts

In one large bowl, mix flour, baking powder, baking soda, and salt.

In another large bowl with an electric mixer beat together butter and sugars until light and fluffy and beat in Amaretto and peanut butter. Add eggs, 1 at a time, beating well after each addition, and gradually beat in flour mixture. Add white chocolate chips and macadamia nuts, beating just until combined. Chill cookie dough, covered, at least 2 hours and up to 1 week.

Preheat oven to 375°F.
Form rounded tablespoons of dough into balls and arrange about 2 inches apart on ungreased baking sheets. Flatten balls slightly.
Bake cookies in batches in middle of oven 11 minutes, or until just pale golden. Cool cookies on baking sheet 5 minutes and transfer to racks to cool completely.


*This is a recipe modified from:


Roast Beef and Yorkshire Puddings.

Dove's Nest White Chili

2 Tbsp olive oil

1 medium onion

4 clove(s) garlic (medium)

3 cup(s) chopped tomatillos

6 tsp cilantro

1 small jalapenٌo pepper(s)

2 Tbsp fresh lime juice

2 cup(s) fat-free chicken broth
7 oz chopped green chilies

2 cup(s) cooked light meat chicken, cubed, shredded, or sliced
1/2 tsp ground oregano
1/2 tsp Cumin seeds

38 oz canned cannellini beans

3 cup(s) tomato(es)


In a large pot, heat oil, add CHOPPED onion, cook 3-5 minutes. Add MINCED garlic, cook 1 or 2 minutes. Add CHOPPED tomatoes, CHOPPED tomatillos and DICED jalapeno (seeds and membranes removed to remove the heat). Cook until the tomatoes are soft. Add cooked, CUBED chicken, chicken broth, canned green chilies, oregano, cumin, CHOPPED
cilantro, canned beans (with liquid), lime juice, and SALT AND PEPPER TO TASTE. Cook 30 minutes over low heat.

Serve with a sprinkle of cheddar or parmesan cheese and garnish with cilantro.
It is delicious with hot, flour tortillas . This chili has a wonderful, spicy flavor, but not pepper hot.

This is a recipe borrowed from a restaurant in the DFW area


Self Crusting Quiche

This is from Jo Seagar 's cook book. She has many great recipes.

This is a quiche pie where you throw it all in together - great when you are in a hurry. The recipe can act as a master recipe with all sorts of additions and substitutions. It is also a wonderful way to use up leftovers.


 4 eggs beaten                                

1 and 1/2 cups tasty grated cheese (your choice)

1 small onion, chopped

6 slices cooked bacon, chopped

1/2 cup self rising flour

1 and 1/2 cups milk

1/4 cup chopped parsley

salt and freshly ground black pepper

2 cups of your choice of - chopped mushrooms, peppers, cherry tomatoes,spinach, corn, peas, beans, grated pumpkin etc


Pre heat oven to 325 degrees F. Spray a medium to large lasagne dish with non-stick baking spray.

Mix all ingredients in a bowl. Pour into the prepared dish and bake for 40-45 minutes until set and golden brown. Can be eaten hot or cold, cut into thick slices.
For more enjoyable recipes go to:

Note from Ruby:

You can use lower fat cheese, eggbeaters, low-fat milk and delete the bacon if you're watching your fat content. It might not taste the same but it is still good.

 Special Chicken Salad

This is a great chicken salad and takes so little time to prepare. It's good with or without the curry.

2 c chicken, cut in pieces- I use rotisserie chicken

1 c finely cut celery

1 c seedless grapes or

1 c. pineapple chunks or

1 c. mango cut into bite size pieces

1/2 c. pecans


3/4 c. mayonnaise (fat-free or regular)

1/3 c. sour cream (low fat or regular)

2 tablespoons lemon juice

2 tablespoons sugar or splenda

1 teaspoon curry powder (optional, but very good)



This is a recipe you find in almost any spanish country. This one comes from Madrid.

1 doz oysters

1/2 lb shrimp

1/1/2 cup bite size fish fillet

1/2 c. diced pork

1 1/2 c diced chicken

1 c. uncooked rice

1/1/4 minced onion

4med tomato chopped

1 large green pepper seeded and chopped

1. frozen peas drained

4 cloves garlic

1 tsp ground cumine

3 1/2 c chicken broth

Scrub oysters in cold water and shuck. heat oil in a large heavy skillet and brown the rice until light golden brown. add all remaining ingredients, cover and simmer, stirring occasionally for 40 minutes. Yield 10 cups.

These were recipes picked up in the Republic of Panama and is just a super chicken and rice dish.


3 limes,juiced

1/4 c. red wine vinegar

5 garlic cloves crushed

2/3 c. red onion minced

6 culantro leaves

1 tsp fresh grated ginger

1 tsp sofrita

1 tsp dried oregano

1 tablespoon fresh cracked black pepper

1/2 tsp sea salt

1/2 tsp saffron threads

1/2 tsp tumeric

1/2 tsp cumin

1 Tbs paprika

2 lbs boneless chicken thighs and breasts

1/4 c. olive oil

1/2 cup frozen peas

1/2 cup carrots

2 c white or brown rice

1 c. vegetable broth

1 1/2 chicken broth

1 small bay leaf

1/4 c. crushed green olives stuffed with pimentos

Grind the saffron in a mortor and pestle and cover with warm water to extract the most flavor. Transfer to a small dish and reuse the mortor for the garlic, onion, culantro,ginger sofrito, oregano, black pepper, sea salt, and cumin. In a small bowl combine the mixture, with the limejuice and vinegar. Rinse the chicken and place in a glass baking dish, pouring the onion mixture over the top. Refrigerate overnight to marinate.

In a large deep skillet heat the olive oil and add the chicken parts, reserving the marinade. Turn chicken constantly, gradually adding marinade. Cook until done, approximately 25 minutes. remove from heat and set aside.

In a deep kettle heat the broth and add the rice, paprika, saffron and the bay leaf. At this time add the carrots, cooking until half the water has been absorbed by the rice. Fold in the peas and cook until nearly all water has been absorbed. Remove the bay leaf and remove from heat turining the rice mixture out into the glass baking dish. Sprinkle the rice with the olives. Pour any remaining gravy over the dish. Cover in foil and bake at 350 degrees for 15min.

Yield 4-6 servings

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