Ruth Ray Campbell Dinstel was born October 8, 1930 in West, Holmes County, Mississippi, to Otho Ray Campbell (Ray) of West, Holmes, MS and Johanna Ruth Sanders Campbell (Ruth), of West, Holmes, MS, via Kentwood, Tangipahoa, LA and Merigold, Bolivar, MS. She was born in the house of her aunt and uncle, Nellie Lourana Brister Tate and Eris Ellis Tate, where her parents shared residence. Prior to Ruth Ray's birth, her mother had wanted to name her Patty Fern. Due to severe post-partum illness, her mother was unable to finalize the appointment of the name. After a month, Ray's sister, Annie Berlin Campbell Arnold stated, "this child has to have a name, it will be after both her parents, Ruth and Ray." Ruth Ray always loved her name, but was called Ruth during the time they were away from Mississippi. After her return to Mississippi, she was called Ruth Ray, Ruthie and Polly.
Ruth Ray was the eldest granddaughter of Dudley Berlin Campbell and Vashtie Elizabeth Campbell, both of West, via Rocky Point, Attala, MS. Her maternal grandparents were Henry Edgar Sanders and Wilhilmena J. Cranker Sanders of Kentwood, Tangipahoa, Louisiana, she originally from Toledo, Lucas, Ohio, and he originally from Ecorse, Wayne, Michigan.
Ruth Ray was reared in West, MS, until her father was transferred to Durant, Holmes, MS, by his employer, Hand Ford Motor Company. She graduated Durant schools and was married to John David Montgomery of West, MS, they divorced. She ran a hamburger joint in Durant named Sticks Drive-In, where she met her second husband, Woodrow Lejune Dinstel, Woody. Woody was working on a doodlebug crew with Conoco Oil Company. He was originally from Irvington, Essex, NJ, via Ransom, Lackawanna, PA. He was "the smartest person" she had "ever met" and she wanted to be part of the adventure of his life. She was "the most fun person" he had "ever met" and he wanted to be a part of the adventure of her life. They married in Kentwood, Tangipahoa, LA on January 26,1953. Their witnesses were her cousin from Baton Rouge, East Baton Rouge, LA, Dorothy Sanders Varnado and her husband, Theodore Varnado. Ruth Ray had been cupid for them and they returned the favor.
Ruth Ray and Woody started on the path of life and left residential prints in MS, TX, LA, again MS, India, Venezuela, England, TX, OK, and again, MS. In addition, she traveled to and through, Pakistan, Lebanon, Cuba, Scotland, France, Belgium, Lichtenstein, Switzerland, Spain, Turkey, and Germany.
She had three children along the way, Edward Ray Dinstel, San Angelo, TX, Donna Susan Dinstel, Shreveport, LA, and Amy Ruth Dinstel, London, England. While the children were minors, she felt her primary job was care of the children and assisting in the advancement of Woody's career. After the first year of Donna's college, Ruth Ray and Donna took and American Literature at Holmes Junior College, which started Ruth Ray's college adventure. She continued college courses at Houston Community College and transferred to and graduated from the University of Tulsa in Tulsa, Tulsa, OK, with a BA in Elementary Education.
Ruth Ray was reared in the Baptist Church, but as a teen, attended the Methodist Church with her lifelong bosom friend, Betty Lee Norwood Ellis. After marrying Woody, she became Lutheran, the church that held her heart; even though on returning to West, she joined the Presbyterian Church which later became the West Protestant Church.
After her husband's retirement, she returned to her hometown, West, MS where they owned her grandparents' family home. The house was known as Tomamma's house and Christmas Cottage. They additionally purchased the adjacent Weeks property and renovated the small house.
Ruth Ray wanted to help the town remain alive and active, so she and Woody purchased the abandoned Joseph Thomas Alexander house. They renovated the main house and cook house and opened them as the Alexander House Bed and Breakfast and Honeymoon Cottage. For several years, it was a bed and breakfast and event space. With Ruth Ray's love for entertaining, it was ideal to be the center of town activity, parties and fund raisers.
She founded the West Historical Society which spearheaded the restoration of the Alexander Brock Building. She assisted with the Literacy Program in Holmes County, was a member of West Civic Club and assisted with the annual Big Black River Festival. Ruth Ray's final endeavor was attempting to obtain perpetual care status for the West City Cemetery. She assisted in fund raising and care of the cemetery and its business.
Other achievements of her life were volunteering as a teachers' aide in Houston, TX., substitute teaching at Monte Casino High School in Tulsa, OK, serving as Librarian at the West Public Library in West, MS and as Youth Services Librarian at Attala Co. Library. Several of her many talents were needlepoint, cross stitch, crochet, sewing cloths, pieced and hand quilted quilts and dolls, making and homemade bread. She helped her husband grow a vegetable garden, canned vegetable and fruit, made jelly and wine, cooked for parties, fund raisers, and her family. She also authored and submitted short stories for magazines.
Ruth Ray loved many things, especially dear to her were CATS, reading and literature, learning, sewing, cooking, gardening, flowers (especially roses) entertaining, decorating for Christmas, and genealogy. She did discover the Internet, email and Ebay, which connected her with everyone and everything in the wide world.
Ruth Ray loved, loved, loved her parents and visited as often as possible. Ruth Ray's mother shared residence with them after Woody's retirement.
Ruth Ray had a younger brother, Captain Donald Berlin Campbell, USN Retired. They remained close through their lives and Don spoke of her as his "hero".
Ruth Ray was injured in a car accident and as a result of medication given during a procedure, developed Tardive Dyskinesia, which prevented her return to independence. She did return home briefly after the accident, but resided in the Kosciusko Veterans Home the final years of her life.
Ruth Ray died October 23, 2009 in Kosciusko, Attala, MS, and was buried in her beloved West Cemetery, beside her paternal grandparents and husband. Her grave is in the shadow of the site of the house in which she was born. She loved her family, her town, and everyone in the town. She had many lifelong friends and never met a stranger. Her dearest Jerry Tate officiated her services and Southern Funeral Home was in charge of arrangements.
Your stores retold as well as observations of your eldest daughter :)
Ruth Ray Buried
Ruth Ray Campbell Dinstel- who was seriously injured in an auto accident on August 31, 2006 and never recovered- passed away Friday night October 23 in the State Veterans Home in Kosciusko, with family at her bedside. She was 79 on October 08.
Her funeral was held Tuesday, October 27 at 10:00 in the West Protestant Church, with Pastor Jerry Tate officiating and Jean J. Aldridge serving as pianist.
The service began with the doxology, invocation, and Lord's Prayer, followed by the congregation singing one of her favorite hymns- "Morning Has Broken."
Jerry then highlighted her life, focusing on her West interests and projects, and compared her to the virtuous woman described in Proverbs 31, which he read.
Granddaughter Vassie Dinstel sand another of Ruth Ray's favorite songs, "Jesus Loves Me," as well as "We Believe."
Burial was in West Cemetery, with Southern Funeral Home in charge.
Pallbearers were sons in law, grandsons, and nephews- Kyle Andre, Joe Campbell, Dick Campbell, Clint Dinstel, Marshall Hart, and David Hullum.
Following the interment, lunch was served at the Alexander-Brock Mercantile Building on Front Street to the family and friends, provided by the people of the community and beyond.
Ruth Ray was preceded in death by her husband, Woody Dinstel (on June 17, 2007) and by both her parents, Ruth and Ray Campbell.
She was a member of the West Protestant Church, where she provided flowers for the services and did the church decorating as "God's little handmaiden."
WPC Press November 2009 page 1
Ruth Ray Bedridden for Three Years
Ruth Ray's Dinstel has now been bedridden three years since her and Woody's auto accident outside Greenwood on Aug. 31, 2006.
Woody, who was driving, was not injured when their car ran off the road and hit a ditch embankment, throwing Ruth Ray, who was not wearing her seatbelt, into the back seat.
Following initial treatment at the Greenwood hospital, Ruth Ray was airlifted to The med in Memphis, where she remained until Oct. 10, when she was transferred by ambulance to Select Specialty Hospital in Jackson and later spent some time at Central MS Medical Center in Jackson before returning to Select. She came home to West on Dec. 05, 2006 with halo and tracheal tube and as cared for several months by Woody's daughter, Donna Hart, and Frances Irving. Wood and Ruth Ray entered the State Veterans Home in Kosciusko on May 14, 2007,where he died of leukemia on June 17, 2007,and where she remains.
Notes of cheer can be mailed to Ruth Ray at 310 Autumn Ridge Dr., Room D141, Kosciusko, MS 39090.
Visitor are welcome to visit but should understand that Ruth Ray has difficulty speaking and being understood.
Prayers are urged for Ruth Ray and her family.
The WPC Press August 2009 page 1
Ruth Ray Dinstel
Funeral services for Ruth Ray Campbell Dinstel of West, MS, were held at 10:00 a.m. on Tuesday, October 27 at West Protestant Church with Rev. Jerry Tate officiating. Interment followed in West Cemetery.
Mrs. Dinstel passed away on October 23, 2009. She was born in West and reared in Durant.
She received her bachelors of art degree in elementary education from the University of Tulsa.
Mrs. Dinstel is survived by three children: Ray (Amy) Dinstel of Lynchburg, VA; Donna (Marshall) Hart of West; and Amy (Kyle) Andre of Livonia, LA; a brother, Donald B. Campbell, of Eston, MD; and eight grandchildren.
She was preceded in death by her husband, Woody.
Donations may be made to the West Cemetery Perpetual Care Fund through Holmes County Bank in West.
The Holmes County Herald
Banana Muffins
Ruth Ray
½ cup butter
½ cup sugar
1 egg
1 cup mashed bananas
1 tsp baking soda, dissolved in 1 tbsp hot water
1 ½ cup all purpose flour
¼ tsp salt
1 tsp nutmeg
½ cup almonds, walnuts, or pecans
Preheat oven to 325 degrees. Using an electric mixer, cream sugar and butter. Add the egg, bananas, and baking soda, combining well. Blend in flour, salt, nutmeg, and nuts. Bake in greased muffin tins for 20 minutes.
12 muffins
Alexander House Cocktail Shrimp
Ruth Ray
3 pound jumbo shrimp
¼ cup dry sherry
¾ cup olive oil
2/3 cup white wine vinegar
1 tbsp minced fresh tarragon or ¾ tsp dried
1 ½ tsp sugar
1 ½ tsp salt
Shell and devein shrimp, leave part of tail. Heat the sherried water to boiling. Add shrimp; heat to boiling; stirring often. Reduce heat to low and simmer 1 minute or until shrimp are pink on the outside and opaque inside. Drain.
In large bowl, stir olive oil and white wine vinegar together. Add shrimp and toss to coat, cover with marinade for 6 hours. Toss occasionally. Drain before serving.
12 servings
Alexander House Smoked Pork Loin
Ruth Ray
2 pork loin roast
Salt
Pepper
Garlic
Sprinkle pork loin with salt, pepper and garlic. Tie the pork loin together and smoke 5 hours.
Alexander House Steak Marinade
Ruth Ray
Steaks of your choice
French's Mustard
Steak Seasoning
Garlic
½ cup Italian dressing
Paint steaks with mustard and sprinkle with garlic. Pour ½ cup Italian dressing over steaks. Turn after 2 hours. Cook on grill until done to desired doneness.
Artichoke Salad
Ruth Ray
1 package of rice-a-roni
½ c chopped bell pepper
8 ripe olives
2/3 c. mayonnaise
½ tsp curry powder
1 6 oz jar marinated artichoke hearts, sliced
Cook rice-a-roni according to directions on package. Cool. Add to other ingredients. Chill before serving.
Bananas Foster
Ruth Ray
2 tbsp butter
2/3 cup light brown sugar
½ tsp cinnamon
6 tbsp banana liqueur
4 or 5 ripe bananas, sliced
¼ cup rum
Melt butter in electric skillet (350 degrees) Add sugar, cinnamon and banana liqueur and cook till caramelized. Add bananas and cook until tender. In front of your guests, add rum and ignite! Serve over ice cream!
Broccoli and Rice Casserole
Ruth Ray 8-9 servings
1 box frozen chopped broccoli
1 (8oz) jar Cheese Whiz
½ stick margarine, melted
1 Tbsp olive oil
½ cup onion, chopped
1 1/3 cup cooked rice
1 can mushroom soup
Preheat oven to 350 degrees. Saute' onion in olive oil and drain well. Combine all ingredients and bake for 30 minutes.
Double recipe 17 people
2 boxes chopped broccoli
2 (8oz) jars Cheese Whiz
1 stick of margarine, melted
1 cup of onion
2 2/3 cup cooked rice
2 cans mushroom soup
Chicken Filling for Crepes
Ruth Ray Dinstel and Martie Campbell
2 ¼ cup cooked chicken, chopped
2 ribs celery
1 medium onion
¾ cup sliced raw mushrooms or 1 small can
Saute' in a bit of oil until tender. Drain and stir in ½ can of celery soup Stuff crepes, then add ¼ cup milk to the remaining soup and pour over crepes.
Sprinkle with parmesan cheese and bake until slightly tan. About 350 degrees in oven for 10 minutes
Crepe Recipe
1 cup flour
¼ tsp salt
3 eggs, beaten
1 ¼ cup milk
2 Tbsp melted butter
Put eggs, salt, milk, and melted butter in blender and mix well. Place small crepe pan on eye of stove and heat until hot. Spray lightly with Pam. Pour scant ½ cup of mixture into pan (enough to cover the bottom of pan). Cook until just done (batter loses sheen). Turn and cook for about 10 seconds longer. Crepe will loosen in pan. To stuff before baking, pace on platter and fill half of crepe with filling. Then flip the other half to cover. Pour soup and milk mixture 9 above). Put in baking dish and bake. Crepe can be made ahead and frozen if each, when made is placed on a small sheet of waxed paper. Just cut 8 little sheets of wax paper before you begin. First, put down a sheet, cook 1 crepe cover with a little sheet, cook another crepe and cover with a little sheet. Continue cooking and covering until all crepes are done. They can be frozen with stuffing, inside and baked later.
Company Cheesecake
Ruth Ray
Graham Nut Crust
1 ¾ cup fine graham cracker crumbs
¼ cup finely chopped walnuts or pecans
½ tsp cinnamon
3 tbsp melted butter
Combine all ingredients. Reserve 3 tbsp of mixture. Press remainder on bottom and 1 ½ inches up the sides of a 9 inch spring form pan.
Rich Filling
3 eggs, well beaten
3 (8 oz) packages of cream cheese, softened
1 cup sugar
¼ tsp salt
2 tsp vanilla
½ tsp almond extract
3 cup dairy sour cream
Combine all ingredients except sour cream, beat until smooth. Blend in sour cream, pour into crust. Trim with reserve crumbs. Bake at 375 degrees for 35 minutes, or until set. Cool, chill well, 4–5 hours. Can be topped with cherry, strawberry or blue berry canned pie filling.
Chicken and Wild Rice Casserole
Ruth Ray
4 chicken breasts, skinless and boneless, pound to ½ inch
1 Tbsp extra-virgin olive oil
1 box Uncle Ben's Long Grain & Wild Rice, Original
1 can sliced water chestnuts, drained
1 can cream of chicken soup
1 1/2 cans of water
Preheat the oven to 350 degrees. Heat extra-virgin olive oil in skillet to hot. Brown the chicken for 5 minutes on each side. Remove chicken and place in baking dish. Use the same skillet and turn up to high heat. Stir together rice, water chestnuts, soup and water, getting any brown bits off the bottom of the pan. Pour mixture over chicken. Bake covered for 30 minutes. Remove cover and bake for 5 minutes. 4 Servings
Chicken and Wild Rice Casserole
Ruth Ray
4 chicken breasts, skinless and boneless, pound to ½ inch
1 Tbsp extra-virgin olive oil
1 box Uncle Ben's Long Grain & Wild Rice, Original
1 can sliced water chestnuts, drained
1 can cream of chicken soup
1 1/2 cans of water
Preheat the oven to 350 degrees. Heat extra-virgin olive oil in skillet to hot. Brown the chicken for 5 minutes on each side. Remove chicken and place in baking dish. Use the same skillet and turn up to high heat. Stir together rice, water chestnuts, soup and water, getting any brown bits off the bottom of the pan. Pour mixture over chicken. Bake covered for 30 minutes. Remove cover and bake for 5 minutes. 4 Servings
Cream Waffles
Ruth Ray
2 eggs
1 1/3 cup milk
½ cup butter, melted
2 cups all purpose flour
4 tsp baking powder
½ tsp salt
1 tbsp sugar
In a large bowl, beat the eggs. Add the remaining ingredients and beat until smooth. Do not stir the batter between batches. Makes 6 round waffles.
Forgotten Cookies
Ruth Ray
2 egg whites
2/3 c sugar
2 pinch salt
2 cup chopped pecans
2 cup chocolate chips
2 tsp vanilla
Preheat oven to 350 degrees. Beat egg whites until thick and foamy, gradually add sugar and beat until stiff. Stir in salt, nuts, chocolate chips and vanilla. Drop by teaspoon onto foil covered pan. Place in oven and turn oven off. Leave in closed oven overnight.
Frozen Cherry Salad
Ruth Ray
1 (21oz) can cherry pie filling
1 (15oz) can crushed pineapple
1 (14oz) can Eagle Brand milk
1 (12oz) carton Cool Whip
Mix all ingredients and place in 9x13 inch pan and freeze. Cut into squares and serve.
Goshen Chicken
Ruth Ray
Martie O'Boyle Campbell
8 boned chicken breasts
4 strips uncooked bacon
1 jar dried beef
1 can cream of mushroom soup
½ cup sour cream
1 tbsp Worcestershire sauce
Line greased baking dish with dried beef. Add chicken breasts and Worcestershire sauce. Mix soup and sour cream and spread over top. Top each chicken breast with ½ slice bacon. Bake at 350 degrees for 1 hour.
Sauce from chicken goes well over rice.
Grace's Apricot Nectar Cake
Ruth Ray
Cake
1 box Duncan Hines yellow cake mix
6 eggs
¾ cup apricot nectar
¾ cup plus 1 tbsp vegetable oil
1 small package lemon Jello
Glaze
2 cup powdered sugar
¾ cup orange juice
Zest of 1 lemon and 1 orange
Preheat oven to 350 degrees. Mix cake mix, eggs, apricot nectar, oil, and Jello together. Pour into a greased and floured tube pan. Bake the cake for 45 minutes or until done.
Mix glaze ingredients and pour over hot cake and let cool
Grasshopper Pie
Martha O'Boyle Campbell
1 1/2 c chocolate cookie crumbs
1 T sugar
2 T melted butter,
(Combine the top 3 ingredients, press in a 9" greased pie pan. Freeze.)
32 Large marshmallows
1 1/2 c milk
(Combine these 2 ingredients. Stir over low heat until melted. Refrigerate until thick.)
3 T White Cream de Cacao
1/4 c Creme de menthe
(Stir or mix on low speed into Marshmallows)
1/2 Pt whipping cream whipped.
(Fold into mix. Put into shell. Refrigerate until firm, about 3 hours.)
Icebox Ginger Muffins
Ruth Ray
1 cup butter
1 cup white sugar
4 eggs
1 cup molasses
2 tsp soda
1 cup sour milk or butter milk
4 cup flour
2 tsp ginger
¼ tsp cinnamon
¼ tsp allspice
½ cup raisins
½ cup nuts, chopped
Preheat oven to 400 degrees. Cream butter; add sugar gradually. Add eggs, one at a time, beating well. Add molasses and beat well. Stir soda into sour milk and when it begins to foam, stir into mixture. Sift flour and spices twice and add. Stir in nuts and raisins. Bake at 400 degrees for 10 to 15 minutes in greased muffin pans. Recipe makes 60 small muffins.
Add 1 1/3 tbsp vinegar to 1 cup sweet mild to make 1 cup sour milk
Jalapeno Cheese Ball
Ruth Ray
¾ cup very sharp cheese
¾ creamed pimento cheese
¾ cup English cheese
½ can jalapeno pepper
2 (3 oz) packages cream cheese
1 tbsp onion juice
1 clove crushed garlic
½ cup chopped pecans
Blend all ingredients except nuts. Form ball and roll in chopped pecans. Wrap in wax paper and refrigerate. Serve with any sort of cracker and enjoy.
Kandersteg Fondue
Ruth Ray
2 lb beef tenderloin cut into 1 inch pieces
Fondue Pot heating element, and forks
Peanut oil 1 ½" in fondue pot
Carefully heat oil on stovetop until a bread cube cooks in 1 minute. Carefully pour oil in fondue pot.
Hot and Spicy Sauce
1 cup chili sauce
1 medium onion, chopped
3 tbsp lemon juice
2 tbsp salad oil
2 tsp vinegar
1 clove garlic, crushed
1 tsp brown sugar
¼ tsp dry mustard
¼ tsp salt
Mix all ingredients in small saucepan. Heat to boiling, reduce heat and simmer 5 minutes.
Horseradish Sauce
1 cup sour cream
2 tbsp horseradish
½ tsp lemon juice
¼ tsp Worcestershire sauce
1/8 tsp salt
1/8 tsp pepper
Mix all ingredients thoroughly; refrigerate until served.
Mississippi Fried Pies
Ruth Ray
2 cup flour
1 tsp salt
½ cup milk
½ cup vegetable oil
1 can of apple, peach, or cherry pie filling
Pinch of salt
Oil for frying
Mix flour and salt. Mix milk and oil. Combine the two mixtures. When blended well, make into a ball. Divide ball into halves, then fourths, then eights. Make 8, 5 inch circles. Into chosen fillings, add salt. Put 2 ½ tbsp filling in each circle. Moisten edge of circles with milk, fold over half circle and use fork to seal. Preheat 1 inch of oil to 375 degrees. Turn once when frying.
Monty's Favorite Ice Box Cookies
Ruth Ray
1 cup firmly packed brown sugar
1 cup granulated sugar
1 ¼ melted shortening, cooled or 1 ½ cooking oil
2 eggs
4 cups all purpose flour
1 tsp soda
1 tsp soda
1 tsp ground cinnamon
1 5sp vanilla
1 cup chopped nuts.
Preheat oven to 325 degrees. In large mixer bowl, cream sugar with shortening until light and fluffy. Add eggs and beat well. Sift dry ingredients together and add to batter. Mix well, stir in vanilla and chopped pecans. Shape dough into long rolls about 2 inches across. Wrap in plastic wrap and chill until firm enough to slice. Slice and bake at 325 degrees, just until the edges are pale brown. Remove to wire rack to cool. Dough may be frozen for 6 weeks.
Nimbu Pani
Ruth Ray
1 ½ green cardamom pods
8 cups ice cold water
6 lemons, juiced
1/3 cup superfine sugar
1 tsp black salt
Pinch table salt
Crushed Ice in glasses
Grind cardamom to a powder. In a bowl, combine cardamom and ice cold water, lemon juice, sugar, salts, and sugar. Whisk until sugar is dissolved.
Pour over crushed ice.
Pecan Pralines
Ruth Ray
1 ½ cup brown sugar
1 ½ granulated sugar
3 tbsp dark corn syrup
1 cup milk
1 tsp vanilla
1 ½ pecan halves
Butter sides of a heavy 3 quart saucepan. In saucepan, combine sugars, corn syrup, and milk. Heat and stir over medium heat till sugars dissolve and mixture comes to a boil. Then cook to soft ball stage (234 degrees) stirring occasionally. Cool 10 minutes. Add vanilla and beat by hand about 2 minutes. Add pecans and beat till it loses its gloss. Drop by tablespoons on buttered wax paper or foil. If it becomes too stiff to drop from spoon, add tsp hot water.
Pecan Sandies
Ruth Ray
1 cup butter 1/3 cup granulated sugar
2 tsp water
2 tsp vanilla
2 cups sifted all purpose flour
1 cup chopped pecans
Cream butter and sugar, add water and vanilla; mix well. Blend in flour and nuts. Chill 4 hours. Shape in balls or fingers. Bake on ungreased cookie sheet at 325 degrees for 20 minutes. Remove from pan; cool slightly; roll in confectioners' sugar. Makes 3 dozen.
Ritz Cracker Pie
Ruth Ray
3 egg whites
1 cup sugar
1 tsp vanilla
¾ cup chopped pecans
20 hand crumbled Ritz Crackers
Unsweetened whipping cream
Beat 3 egg whites until frothy. Gradually beat in 1 cup sugar. Beat until stiff, add vanilla and pecans. Add Ritz Crackers and mix well. Butter a 9" pie pan, pour in the mixture and bake 30 minutes at 350 degrees. When cool, top with unsweetened whipping cream
Ruth Ray's Beef Brisket
Ruth Ray
2-3 lb beef brisket
¾ cup water
1 ½ cup Worcestershire sauce
1 tbsp Liquid Smoke
1 tsp garlic powder
1 tsp steak seasoning
Reynolds Roast size Cooking Bag
Preheat oven to 300 degrees. Prime the cooking bag as directed on box. Sprinkle brisket with steak seasoning and garlic, place in cooking bag. Mix Worcestershire sauce and Liquid Smoke together in cooking bag. Cut vent holes in cooking bag as directed on box. Bake for 3 hours or until tender. Slice across the grain.
Spritz Cookies
Ruth Ray
1 cup butter, softened
½ cup sugar
2 ¼ cup all purpose flour
1 egg
1 tsp almond extract
Heat the oven to 400 degrees. Cream the butter and sugar. Add in the remaining ingredients. Fill cookie press with 1/4 of the dough at a time. Place cookies on ungreased baking sheet and bake 6 to 9 minutes. Cookies should set, but not brown.
Strawberry Delight
Ruth Ray
2 (60z) packages strawberry flavored gelatin
2 cups hot water
1 (16oz) package frozen strawberries
1 (20oz) crushed pineapple, drained
3 bananas, mashed
1 pint sour cream
1 cup chopped nuts
Mix strawberry gelatin in hot water. Stir until dissolved. Add strawberries, pineapple, and bananas. Pour half of the mixture into rectangular pan and chill. Spread sour cream and nuts over the half after it has set well. Pour remaining half of mixture on top of this and chill. Serve in squares. Allow a day to set.
Yankee Bread Dressing
Ruth Ray
4 slices of bread
1 cup of celery
1 cup of onion
1 egg
Salt and pepper
1 cup broth, or till soggy.
Mix ingredients together adding broth till soggy. Stuff turkey
Zucchini Bread
Ruth Ray
3 cup flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
3 medium eggs
2 cup sugar
1 cup light oil
1 tsp vanilla
2 cup grated zucchini
1 cup chopped nuts
Preheat oven to 350 degrees. Grease and flour 2 8x4x3 loaf pans. Sift flour with powder, soda and salt and cinnamon. Set aside. In large mixing bowl, beat eggs till foamy. Add sugar, blending well, stir in oil and vanilla. Gradually add dry ingredients until mixed. Fold in zucchini and nuts. Divide batter in two pans. Bake 60 minutes. Remove from oven and cool on wire rack for 15 minutes. Turn out to cool the rest of the way.
Ruth Ray's Fudge
Ruth Ray Dinstel
1/2 cup salted butter
1 1/2 cups evaporated milk
14 oz mini marshmallows
4 cup milk choc chips and
2 cups semi sweet choc mini chips or 4 cups semisweet choc mini chips
1 tsp vanilla extract or 4 cups butterscotch chips
2 tsp orange extract
2 tsp grated orange rind
3 or 4 cups of nuts, etc.
Heat and stir sugar, butter, milk, and marshmallow mixture over medium burner until it comes to a rolling boil. Continue to stir for an additional 5 minutes. Quickly add chips and vanilla, stir until smooth. Add filler (nuts, etc.). Pour into buttered pan. Refrigerate overnight, remove and decorate. Filler dried cranberries, toasted walnuts
MS Mud Fudge - white choc chips, dark choc chips, pecans, almonds, grated lemon, Brazil nuts, raisins, macadamia nuts and cashews.
Ruth Ray was the eldest granddaughter of Dudley Berlin Campbell and Vashtie Elizabeth Campbell, both of West, via Rocky Point, Attala, MS. Her maternal grandparents were Henry Edgar Sanders and Wilhilmena J. Cranker Sanders of Kentwood, Tangipahoa, Louisiana, she originally from Toledo, Lucas, Ohio, and he originally from Ecorse, Wayne, Michigan.
Ruth Ray was reared in West, MS, until her father was transferred to Durant, Holmes, MS, by his employer, Hand Ford Motor Company. She graduated Durant schools and was married to John David Montgomery of West, MS, they divorced. She ran a hamburger joint in Durant named Sticks Drive-In, where she met her second husband, Woodrow Lejune Dinstel, Woody. Woody was working on a doodlebug crew with Conoco Oil Company. He was originally from Irvington, Essex, NJ, via Ransom, Lackawanna, PA. He was "the smartest person" she had "ever met" and she wanted to be part of the adventure of his life. She was "the most fun person" he had "ever met" and he wanted to be a part of the adventure of her life. They married in Kentwood, Tangipahoa, LA on January 26,1953. Their witnesses were her cousin from Baton Rouge, East Baton Rouge, LA, Dorothy Sanders Varnado and her husband, Theodore Varnado. Ruth Ray had been cupid for them and they returned the favor.
Ruth Ray and Woody started on the path of life and left residential prints in MS, TX, LA, again MS, India, Venezuela, England, TX, OK, and again, MS. In addition, she traveled to and through, Pakistan, Lebanon, Cuba, Scotland, France, Belgium, Lichtenstein, Switzerland, Spain, Turkey, and Germany.
She had three children along the way, Edward Ray Dinstel, San Angelo, TX, Donna Susan Dinstel, Shreveport, LA, and Amy Ruth Dinstel, London, England. While the children were minors, she felt her primary job was care of the children and assisting in the advancement of Woody's career. After the first year of Donna's college, Ruth Ray and Donna took and American Literature at Holmes Junior College, which started Ruth Ray's college adventure. She continued college courses at Houston Community College and transferred to and graduated from the University of Tulsa in Tulsa, Tulsa, OK, with a BA in Elementary Education.
Ruth Ray was reared in the Baptist Church, but as a teen, attended the Methodist Church with her lifelong bosom friend, Betty Lee Norwood Ellis. After marrying Woody, she became Lutheran, the church that held her heart; even though on returning to West, she joined the Presbyterian Church which later became the West Protestant Church.
After her husband's retirement, she returned to her hometown, West, MS where they owned her grandparents' family home. The house was known as Tomamma's house and Christmas Cottage. They additionally purchased the adjacent Weeks property and renovated the small house.
Ruth Ray wanted to help the town remain alive and active, so she and Woody purchased the abandoned Joseph Thomas Alexander house. They renovated the main house and cook house and opened them as the Alexander House Bed and Breakfast and Honeymoon Cottage. For several years, it was a bed and breakfast and event space. With Ruth Ray's love for entertaining, it was ideal to be the center of town activity, parties and fund raisers.
She founded the West Historical Society which spearheaded the restoration of the Alexander Brock Building. She assisted with the Literacy Program in Holmes County, was a member of West Civic Club and assisted with the annual Big Black River Festival. Ruth Ray's final endeavor was attempting to obtain perpetual care status for the West City Cemetery. She assisted in fund raising and care of the cemetery and its business.
Other achievements of her life were volunteering as a teachers' aide in Houston, TX., substitute teaching at Monte Casino High School in Tulsa, OK, serving as Librarian at the West Public Library in West, MS and as Youth Services Librarian at Attala Co. Library. Several of her many talents were needlepoint, cross stitch, crochet, sewing cloths, pieced and hand quilted quilts and dolls, making and homemade bread. She helped her husband grow a vegetable garden, canned vegetable and fruit, made jelly and wine, cooked for parties, fund raisers, and her family. She also authored and submitted short stories for magazines.
Ruth Ray loved many things, especially dear to her were CATS, reading and literature, learning, sewing, cooking, gardening, flowers (especially roses) entertaining, decorating for Christmas, and genealogy. She did discover the Internet, email and Ebay, which connected her with everyone and everything in the wide world.
Ruth Ray loved, loved, loved her parents and visited as often as possible. Ruth Ray's mother shared residence with them after Woody's retirement.
Ruth Ray had a younger brother, Captain Donald Berlin Campbell, USN Retired. They remained close through their lives and Don spoke of her as his "hero".
Ruth Ray was injured in a car accident and as a result of medication given during a procedure, developed Tardive Dyskinesia, which prevented her return to independence. She did return home briefly after the accident, but resided in the Kosciusko Veterans Home the final years of her life.
Ruth Ray died October 23, 2009 in Kosciusko, Attala, MS, and was buried in her beloved West Cemetery, beside her paternal grandparents and husband. Her grave is in the shadow of the site of the house in which she was born. She loved her family, her town, and everyone in the town. She had many lifelong friends and never met a stranger. Her dearest Jerry Tate officiated her services and Southern Funeral Home was in charge of arrangements.
Your stores retold as well as observations of your eldest daughter :)
Ruth Ray Buried
Ruth Ray Campbell Dinstel- who was seriously injured in an auto accident on August 31, 2006 and never recovered- passed away Friday night October 23 in the State Veterans Home in Kosciusko, with family at her bedside. She was 79 on October 08.
Her funeral was held Tuesday, October 27 at 10:00 in the West Protestant Church, with Pastor Jerry Tate officiating and Jean J. Aldridge serving as pianist.
The service began with the doxology, invocation, and Lord's Prayer, followed by the congregation singing one of her favorite hymns- "Morning Has Broken."
Jerry then highlighted her life, focusing on her West interests and projects, and compared her to the virtuous woman described in Proverbs 31, which he read.
Granddaughter Vassie Dinstel sand another of Ruth Ray's favorite songs, "Jesus Loves Me," as well as "We Believe."
Burial was in West Cemetery, with Southern Funeral Home in charge.
Pallbearers were sons in law, grandsons, and nephews- Kyle Andre, Joe Campbell, Dick Campbell, Clint Dinstel, Marshall Hart, and David Hullum.
Following the interment, lunch was served at the Alexander-Brock Mercantile Building on Front Street to the family and friends, provided by the people of the community and beyond.
Ruth Ray was preceded in death by her husband, Woody Dinstel (on June 17, 2007) and by both her parents, Ruth and Ray Campbell.
She was a member of the West Protestant Church, where she provided flowers for the services and did the church decorating as "God's little handmaiden."
WPC Press November 2009 page 1
Ruth Ray Bedridden for Three Years
Ruth Ray's Dinstel has now been bedridden three years since her and Woody's auto accident outside Greenwood on Aug. 31, 2006.
Woody, who was driving, was not injured when their car ran off the road and hit a ditch embankment, throwing Ruth Ray, who was not wearing her seatbelt, into the back seat.
Following initial treatment at the Greenwood hospital, Ruth Ray was airlifted to The med in Memphis, where she remained until Oct. 10, when she was transferred by ambulance to Select Specialty Hospital in Jackson and later spent some time at Central MS Medical Center in Jackson before returning to Select. She came home to West on Dec. 05, 2006 with halo and tracheal tube and as cared for several months by Woody's daughter, Donna Hart, and Frances Irving. Wood and Ruth Ray entered the State Veterans Home in Kosciusko on May 14, 2007,where he died of leukemia on June 17, 2007,and where she remains.
Notes of cheer can be mailed to Ruth Ray at 310 Autumn Ridge Dr., Room D141, Kosciusko, MS 39090.
Visitor are welcome to visit but should understand that Ruth Ray has difficulty speaking and being understood.
Prayers are urged for Ruth Ray and her family.
The WPC Press August 2009 page 1
Ruth Ray Dinstel
Funeral services for Ruth Ray Campbell Dinstel of West, MS, were held at 10:00 a.m. on Tuesday, October 27 at West Protestant Church with Rev. Jerry Tate officiating. Interment followed in West Cemetery.
Mrs. Dinstel passed away on October 23, 2009. She was born in West and reared in Durant.
She received her bachelors of art degree in elementary education from the University of Tulsa.
Mrs. Dinstel is survived by three children: Ray (Amy) Dinstel of Lynchburg, VA; Donna (Marshall) Hart of West; and Amy (Kyle) Andre of Livonia, LA; a brother, Donald B. Campbell, of Eston, MD; and eight grandchildren.
She was preceded in death by her husband, Woody.
Donations may be made to the West Cemetery Perpetual Care Fund through Holmes County Bank in West.
The Holmes County Herald
Banana Muffins
Ruth Ray
½ cup butter
½ cup sugar
1 egg
1 cup mashed bananas
1 tsp baking soda, dissolved in 1 tbsp hot water
1 ½ cup all purpose flour
¼ tsp salt
1 tsp nutmeg
½ cup almonds, walnuts, or pecans
Preheat oven to 325 degrees. Using an electric mixer, cream sugar and butter. Add the egg, bananas, and baking soda, combining well. Blend in flour, salt, nutmeg, and nuts. Bake in greased muffin tins for 20 minutes.
12 muffins
Alexander House Cocktail Shrimp
Ruth Ray
3 pound jumbo shrimp
¼ cup dry sherry
¾ cup olive oil
2/3 cup white wine vinegar
1 tbsp minced fresh tarragon or ¾ tsp dried
1 ½ tsp sugar
1 ½ tsp salt
Shell and devein shrimp, leave part of tail. Heat the sherried water to boiling. Add shrimp; heat to boiling; stirring often. Reduce heat to low and simmer 1 minute or until shrimp are pink on the outside and opaque inside. Drain.
In large bowl, stir olive oil and white wine vinegar together. Add shrimp and toss to coat, cover with marinade for 6 hours. Toss occasionally. Drain before serving.
12 servings
Alexander House Smoked Pork Loin
Ruth Ray
2 pork loin roast
Salt
Pepper
Garlic
Sprinkle pork loin with salt, pepper and garlic. Tie the pork loin together and smoke 5 hours.
Alexander House Steak Marinade
Ruth Ray
Steaks of your choice
French's Mustard
Steak Seasoning
Garlic
½ cup Italian dressing
Paint steaks with mustard and sprinkle with garlic. Pour ½ cup Italian dressing over steaks. Turn after 2 hours. Cook on grill until done to desired doneness.
Artichoke Salad
Ruth Ray
1 package of rice-a-roni
½ c chopped bell pepper
8 ripe olives
2/3 c. mayonnaise
½ tsp curry powder
1 6 oz jar marinated artichoke hearts, sliced
Cook rice-a-roni according to directions on package. Cool. Add to other ingredients. Chill before serving.
Bananas Foster
Ruth Ray
2 tbsp butter
2/3 cup light brown sugar
½ tsp cinnamon
6 tbsp banana liqueur
4 or 5 ripe bananas, sliced
¼ cup rum
Melt butter in electric skillet (350 degrees) Add sugar, cinnamon and banana liqueur and cook till caramelized. Add bananas and cook until tender. In front of your guests, add rum and ignite! Serve over ice cream!
Broccoli and Rice Casserole
Ruth Ray 8-9 servings
1 box frozen chopped broccoli
1 (8oz) jar Cheese Whiz
½ stick margarine, melted
1 Tbsp olive oil
½ cup onion, chopped
1 1/3 cup cooked rice
1 can mushroom soup
Preheat oven to 350 degrees. Saute' onion in olive oil and drain well. Combine all ingredients and bake for 30 minutes.
Double recipe 17 people
2 boxes chopped broccoli
2 (8oz) jars Cheese Whiz
1 stick of margarine, melted
1 cup of onion
2 2/3 cup cooked rice
2 cans mushroom soup
Chicken Filling for Crepes
Ruth Ray Dinstel and Martie Campbell
2 ¼ cup cooked chicken, chopped
2 ribs celery
1 medium onion
¾ cup sliced raw mushrooms or 1 small can
Saute' in a bit of oil until tender. Drain and stir in ½ can of celery soup Stuff crepes, then add ¼ cup milk to the remaining soup and pour over crepes.
Sprinkle with parmesan cheese and bake until slightly tan. About 350 degrees in oven for 10 minutes
Crepe Recipe
1 cup flour
¼ tsp salt
3 eggs, beaten
1 ¼ cup milk
2 Tbsp melted butter
Put eggs, salt, milk, and melted butter in blender and mix well. Place small crepe pan on eye of stove and heat until hot. Spray lightly with Pam. Pour scant ½ cup of mixture into pan (enough to cover the bottom of pan). Cook until just done (batter loses sheen). Turn and cook for about 10 seconds longer. Crepe will loosen in pan. To stuff before baking, pace on platter and fill half of crepe with filling. Then flip the other half to cover. Pour soup and milk mixture 9 above). Put in baking dish and bake. Crepe can be made ahead and frozen if each, when made is placed on a small sheet of waxed paper. Just cut 8 little sheets of wax paper before you begin. First, put down a sheet, cook 1 crepe cover with a little sheet, cook another crepe and cover with a little sheet. Continue cooking and covering until all crepes are done. They can be frozen with stuffing, inside and baked later.
Company Cheesecake
Ruth Ray
Graham Nut Crust
1 ¾ cup fine graham cracker crumbs
¼ cup finely chopped walnuts or pecans
½ tsp cinnamon
3 tbsp melted butter
Combine all ingredients. Reserve 3 tbsp of mixture. Press remainder on bottom and 1 ½ inches up the sides of a 9 inch spring form pan.
Rich Filling
3 eggs, well beaten
3 (8 oz) packages of cream cheese, softened
1 cup sugar
¼ tsp salt
2 tsp vanilla
½ tsp almond extract
3 cup dairy sour cream
Combine all ingredients except sour cream, beat until smooth. Blend in sour cream, pour into crust. Trim with reserve crumbs. Bake at 375 degrees for 35 minutes, or until set. Cool, chill well, 4–5 hours. Can be topped with cherry, strawberry or blue berry canned pie filling.
Chicken and Wild Rice Casserole
Ruth Ray
4 chicken breasts, skinless and boneless, pound to ½ inch
1 Tbsp extra-virgin olive oil
1 box Uncle Ben's Long Grain & Wild Rice, Original
1 can sliced water chestnuts, drained
1 can cream of chicken soup
1 1/2 cans of water
Preheat the oven to 350 degrees. Heat extra-virgin olive oil in skillet to hot. Brown the chicken for 5 minutes on each side. Remove chicken and place in baking dish. Use the same skillet and turn up to high heat. Stir together rice, water chestnuts, soup and water, getting any brown bits off the bottom of the pan. Pour mixture over chicken. Bake covered for 30 minutes. Remove cover and bake for 5 minutes. 4 Servings
Chicken and Wild Rice Casserole
Ruth Ray
4 chicken breasts, skinless and boneless, pound to ½ inch
1 Tbsp extra-virgin olive oil
1 box Uncle Ben's Long Grain & Wild Rice, Original
1 can sliced water chestnuts, drained
1 can cream of chicken soup
1 1/2 cans of water
Preheat the oven to 350 degrees. Heat extra-virgin olive oil in skillet to hot. Brown the chicken for 5 minutes on each side. Remove chicken and place in baking dish. Use the same skillet and turn up to high heat. Stir together rice, water chestnuts, soup and water, getting any brown bits off the bottom of the pan. Pour mixture over chicken. Bake covered for 30 minutes. Remove cover and bake for 5 minutes. 4 Servings
Cream Waffles
Ruth Ray
2 eggs
1 1/3 cup milk
½ cup butter, melted
2 cups all purpose flour
4 tsp baking powder
½ tsp salt
1 tbsp sugar
In a large bowl, beat the eggs. Add the remaining ingredients and beat until smooth. Do not stir the batter between batches. Makes 6 round waffles.
Forgotten Cookies
Ruth Ray
2 egg whites
2/3 c sugar
2 pinch salt
2 cup chopped pecans
2 cup chocolate chips
2 tsp vanilla
Preheat oven to 350 degrees. Beat egg whites until thick and foamy, gradually add sugar and beat until stiff. Stir in salt, nuts, chocolate chips and vanilla. Drop by teaspoon onto foil covered pan. Place in oven and turn oven off. Leave in closed oven overnight.
Frozen Cherry Salad
Ruth Ray
1 (21oz) can cherry pie filling
1 (15oz) can crushed pineapple
1 (14oz) can Eagle Brand milk
1 (12oz) carton Cool Whip
Mix all ingredients and place in 9x13 inch pan and freeze. Cut into squares and serve.
Goshen Chicken
Ruth Ray
Martie O'Boyle Campbell
8 boned chicken breasts
4 strips uncooked bacon
1 jar dried beef
1 can cream of mushroom soup
½ cup sour cream
1 tbsp Worcestershire sauce
Line greased baking dish with dried beef. Add chicken breasts and Worcestershire sauce. Mix soup and sour cream and spread over top. Top each chicken breast with ½ slice bacon. Bake at 350 degrees for 1 hour.
Sauce from chicken goes well over rice.
Grace's Apricot Nectar Cake
Ruth Ray
Cake
1 box Duncan Hines yellow cake mix
6 eggs
¾ cup apricot nectar
¾ cup plus 1 tbsp vegetable oil
1 small package lemon Jello
Glaze
2 cup powdered sugar
¾ cup orange juice
Zest of 1 lemon and 1 orange
Preheat oven to 350 degrees. Mix cake mix, eggs, apricot nectar, oil, and Jello together. Pour into a greased and floured tube pan. Bake the cake for 45 minutes or until done.
Mix glaze ingredients and pour over hot cake and let cool
Grasshopper Pie
Martha O'Boyle Campbell
1 1/2 c chocolate cookie crumbs
1 T sugar
2 T melted butter,
(Combine the top 3 ingredients, press in a 9" greased pie pan. Freeze.)
32 Large marshmallows
1 1/2 c milk
(Combine these 2 ingredients. Stir over low heat until melted. Refrigerate until thick.)
3 T White Cream de Cacao
1/4 c Creme de menthe
(Stir or mix on low speed into Marshmallows)
1/2 Pt whipping cream whipped.
(Fold into mix. Put into shell. Refrigerate until firm, about 3 hours.)
Icebox Ginger Muffins
Ruth Ray
1 cup butter
1 cup white sugar
4 eggs
1 cup molasses
2 tsp soda
1 cup sour milk or butter milk
4 cup flour
2 tsp ginger
¼ tsp cinnamon
¼ tsp allspice
½ cup raisins
½ cup nuts, chopped
Preheat oven to 400 degrees. Cream butter; add sugar gradually. Add eggs, one at a time, beating well. Add molasses and beat well. Stir soda into sour milk and when it begins to foam, stir into mixture. Sift flour and spices twice and add. Stir in nuts and raisins. Bake at 400 degrees for 10 to 15 minutes in greased muffin pans. Recipe makes 60 small muffins.
Add 1 1/3 tbsp vinegar to 1 cup sweet mild to make 1 cup sour milk
Jalapeno Cheese Ball
Ruth Ray
¾ cup very sharp cheese
¾ creamed pimento cheese
¾ cup English cheese
½ can jalapeno pepper
2 (3 oz) packages cream cheese
1 tbsp onion juice
1 clove crushed garlic
½ cup chopped pecans
Blend all ingredients except nuts. Form ball and roll in chopped pecans. Wrap in wax paper and refrigerate. Serve with any sort of cracker and enjoy.
Kandersteg Fondue
Ruth Ray
2 lb beef tenderloin cut into 1 inch pieces
Fondue Pot heating element, and forks
Peanut oil 1 ½" in fondue pot
Carefully heat oil on stovetop until a bread cube cooks in 1 minute. Carefully pour oil in fondue pot.
Hot and Spicy Sauce
1 cup chili sauce
1 medium onion, chopped
3 tbsp lemon juice
2 tbsp salad oil
2 tsp vinegar
1 clove garlic, crushed
1 tsp brown sugar
¼ tsp dry mustard
¼ tsp salt
Mix all ingredients in small saucepan. Heat to boiling, reduce heat and simmer 5 minutes.
Horseradish Sauce
1 cup sour cream
2 tbsp horseradish
½ tsp lemon juice
¼ tsp Worcestershire sauce
1/8 tsp salt
1/8 tsp pepper
Mix all ingredients thoroughly; refrigerate until served.
Mississippi Fried Pies
Ruth Ray
2 cup flour
1 tsp salt
½ cup milk
½ cup vegetable oil
1 can of apple, peach, or cherry pie filling
Pinch of salt
Oil for frying
Mix flour and salt. Mix milk and oil. Combine the two mixtures. When blended well, make into a ball. Divide ball into halves, then fourths, then eights. Make 8, 5 inch circles. Into chosen fillings, add salt. Put 2 ½ tbsp filling in each circle. Moisten edge of circles with milk, fold over half circle and use fork to seal. Preheat 1 inch of oil to 375 degrees. Turn once when frying.
Monty's Favorite Ice Box Cookies
Ruth Ray
1 cup firmly packed brown sugar
1 cup granulated sugar
1 ¼ melted shortening, cooled or 1 ½ cooking oil
2 eggs
4 cups all purpose flour
1 tsp soda
1 tsp soda
1 tsp ground cinnamon
1 5sp vanilla
1 cup chopped nuts.
Preheat oven to 325 degrees. In large mixer bowl, cream sugar with shortening until light and fluffy. Add eggs and beat well. Sift dry ingredients together and add to batter. Mix well, stir in vanilla and chopped pecans. Shape dough into long rolls about 2 inches across. Wrap in plastic wrap and chill until firm enough to slice. Slice and bake at 325 degrees, just until the edges are pale brown. Remove to wire rack to cool. Dough may be frozen for 6 weeks.
Nimbu Pani
Ruth Ray
1 ½ green cardamom pods
8 cups ice cold water
6 lemons, juiced
1/3 cup superfine sugar
1 tsp black salt
Pinch table salt
Crushed Ice in glasses
Grind cardamom to a powder. In a bowl, combine cardamom and ice cold water, lemon juice, sugar, salts, and sugar. Whisk until sugar is dissolved.
Pour over crushed ice.
Pecan Pralines
Ruth Ray
1 ½ cup brown sugar
1 ½ granulated sugar
3 tbsp dark corn syrup
1 cup milk
1 tsp vanilla
1 ½ pecan halves
Butter sides of a heavy 3 quart saucepan. In saucepan, combine sugars, corn syrup, and milk. Heat and stir over medium heat till sugars dissolve and mixture comes to a boil. Then cook to soft ball stage (234 degrees) stirring occasionally. Cool 10 minutes. Add vanilla and beat by hand about 2 minutes. Add pecans and beat till it loses its gloss. Drop by tablespoons on buttered wax paper or foil. If it becomes too stiff to drop from spoon, add tsp hot water.
Pecan Sandies
Ruth Ray
1 cup butter 1/3 cup granulated sugar
2 tsp water
2 tsp vanilla
2 cups sifted all purpose flour
1 cup chopped pecans
Cream butter and sugar, add water and vanilla; mix well. Blend in flour and nuts. Chill 4 hours. Shape in balls or fingers. Bake on ungreased cookie sheet at 325 degrees for 20 minutes. Remove from pan; cool slightly; roll in confectioners' sugar. Makes 3 dozen.
Ritz Cracker Pie
Ruth Ray
3 egg whites
1 cup sugar
1 tsp vanilla
¾ cup chopped pecans
20 hand crumbled Ritz Crackers
Unsweetened whipping cream
Beat 3 egg whites until frothy. Gradually beat in 1 cup sugar. Beat until stiff, add vanilla and pecans. Add Ritz Crackers and mix well. Butter a 9" pie pan, pour in the mixture and bake 30 minutes at 350 degrees. When cool, top with unsweetened whipping cream
Ruth Ray's Beef Brisket
Ruth Ray
2-3 lb beef brisket
¾ cup water
1 ½ cup Worcestershire sauce
1 tbsp Liquid Smoke
1 tsp garlic powder
1 tsp steak seasoning
Reynolds Roast size Cooking Bag
Preheat oven to 300 degrees. Prime the cooking bag as directed on box. Sprinkle brisket with steak seasoning and garlic, place in cooking bag. Mix Worcestershire sauce and Liquid Smoke together in cooking bag. Cut vent holes in cooking bag as directed on box. Bake for 3 hours or until tender. Slice across the grain.
Spritz Cookies
Ruth Ray
1 cup butter, softened
½ cup sugar
2 ¼ cup all purpose flour
1 egg
1 tsp almond extract
Heat the oven to 400 degrees. Cream the butter and sugar. Add in the remaining ingredients. Fill cookie press with 1/4 of the dough at a time. Place cookies on ungreased baking sheet and bake 6 to 9 minutes. Cookies should set, but not brown.
Strawberry Delight
Ruth Ray
2 (60z) packages strawberry flavored gelatin
2 cups hot water
1 (16oz) package frozen strawberries
1 (20oz) crushed pineapple, drained
3 bananas, mashed
1 pint sour cream
1 cup chopped nuts
Mix strawberry gelatin in hot water. Stir until dissolved. Add strawberries, pineapple, and bananas. Pour half of the mixture into rectangular pan and chill. Spread sour cream and nuts over the half after it has set well. Pour remaining half of mixture on top of this and chill. Serve in squares. Allow a day to set.
Yankee Bread Dressing
Ruth Ray
4 slices of bread
1 cup of celery
1 cup of onion
1 egg
Salt and pepper
1 cup broth, or till soggy.
Mix ingredients together adding broth till soggy. Stuff turkey
Zucchini Bread
Ruth Ray
3 cup flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
3 medium eggs
2 cup sugar
1 cup light oil
1 tsp vanilla
2 cup grated zucchini
1 cup chopped nuts
Preheat oven to 350 degrees. Grease and flour 2 8x4x3 loaf pans. Sift flour with powder, soda and salt and cinnamon. Set aside. In large mixing bowl, beat eggs till foamy. Add sugar, blending well, stir in oil and vanilla. Gradually add dry ingredients until mixed. Fold in zucchini and nuts. Divide batter in two pans. Bake 60 minutes. Remove from oven and cool on wire rack for 15 minutes. Turn out to cool the rest of the way.
Ruth Ray's Fudge
Ruth Ray Dinstel
1/2 cup salted butter
1 1/2 cups evaporated milk
14 oz mini marshmallows
4 cup milk choc chips and
2 cups semi sweet choc mini chips or 4 cups semisweet choc mini chips
1 tsp vanilla extract or 4 cups butterscotch chips
2 tsp orange extract
2 tsp grated orange rind
3 or 4 cups of nuts, etc.
Heat and stir sugar, butter, milk, and marshmallow mixture over medium burner until it comes to a rolling boil. Continue to stir for an additional 5 minutes. Quickly add chips and vanilla, stir until smooth. Add filler (nuts, etc.). Pour into buttered pan. Refrigerate overnight, remove and decorate. Filler dried cranberries, toasted walnuts
MS Mud Fudge - white choc chips, dark choc chips, pecans, almonds, grated lemon, Brazil nuts, raisins, macadamia nuts and cashews.
Ruth Ray Campbell Dinstel was born October 8, 1930 in West, Holmes County, Mississippi, to Otho Ray Campbell (Ray) of West, Holmes, MS and Johanna Ruth Sanders Campbell (Ruth), of West, Holmes, MS, via Kentwood, Tangipahoa, LA and Merigold, Bolivar, MS. She was born in the house of her aunt and uncle, Nellie Lourana Brister Tate and Eris Ellis Tate, where her parents shared residence. Prior to Ruth Ray's birth, her mother had wanted to name her Patty Fern. Due to severe post-partum illness, her mother was unable to finalize the appointment of the name. After a month, Ray's sister, Annie Berlin Campbell Arnold stated, "this child has to have a name, it will be after both her parents, Ruth and Ray." Ruth Ray always loved her name, but was called Ruth during the time they were away from Mississippi. After her return to Mississippi, she was called Ruth Ray, Ruthie and Polly.
Ruth Ray was the eldest granddaughter of Dudley Berlin Campbell and Vashtie Elizabeth Campbell, both of West, via Rocky Point, Attala, MS. Her maternal grandparents were Henry Edgar Sanders and Wilhilmena J. Cranker Sanders of Kentwood, Tangipahoa, Louisiana, she originally from Toledo, Lucas, Ohio, and he originally from Ecorse, Wayne, Michigan.
Ruth Ray was reared in West, MS, until her father was transferred to Durant, Holmes, MS, by his employer, Hand Ford Motor Company. She graduated Durant schools and was married to John David Montgomery of West, MS, they divorced. She ran a hamburger joint in Durant named Sticks Drive-In, where she met her second husband, Woodrow Lejune Dinstel, Woody. Woody was working on a doodlebug crew with Conoco Oil Company. He was originally from Irvington, Essex, NJ, via Ransom, Lackawanna, PA. He was "the smartest person" she had "ever met" and she wanted to be part of the adventure of his life. She was "the most fun person" he had "ever met" and he wanted to be a part of the adventure of her life. They married in Kentwood, Tangipahoa, LA on January 26,1953. Their witnesses were her cousin from Baton Rouge, East Baton Rouge, LA, Dorothy Sanders Varnado and her husband, Theodore Varnado. Ruth Ray had been cupid for them and they returned the favor.
Ruth Ray and Woody started on the path of life and left residential prints in MS, TX, LA, again MS, India, Venezuela, England, TX, OK, and again, MS. In addition, she traveled to and through, Pakistan, Lebanon, Cuba, Scotland, France, Belgium, Lichtenstein, Switzerland, Spain, Turkey, and Germany.
She had three children along the way, Edward Ray Dinstel, San Angelo, TX, Donna Susan Dinstel, Shreveport, LA, and Amy Ruth Dinstel, London, England. While the children were minors, she felt her primary job was care of the children and assisting in the advancement of Woody's career. After the first year of Donna's college, Ruth Ray and Donna took and American Literature at Holmes Junior College, which started Ruth Ray's college adventure. She continued college courses at Houston Community College and transferred to and graduated from the University of Tulsa in Tulsa, Tulsa, OK, with a BA in Elementary Education.
Ruth Ray was reared in the Baptist Church, but as a teen, attended the Methodist Church with her lifelong bosom friend, Betty Lee Norwood Ellis. After marrying Woody, she became Lutheran, the church that held her heart; even though on returning to West, she joined the Presbyterian Church which later became the West Protestant Church.
After her husband's retirement, she returned to her hometown, West, MS where they owned her grandparents' family home. The house was known as Tomamma's house and Christmas Cottage. They additionally purchased the adjacent Weeks property and renovated the small house.
Ruth Ray wanted to help the town remain alive and active, so she and Woody purchased the abandoned Joseph Thomas Alexander house. They renovated the main house and cook house and opened them as the Alexander House Bed and Breakfast and Honeymoon Cottage. For several years, it was a bed and breakfast and event space. With Ruth Ray's love for entertaining, it was ideal to be the center of town activity, parties and fund raisers.
She founded the West Historical Society which spearheaded the restoration of the Alexander Brock Building. She assisted with the Literacy Program in Holmes County, was a member of West Civic Club and assisted with the annual Big Black River Festival. Ruth Ray's final endeavor was attempting to obtain perpetual care status for the West City Cemetery. She assisted in fund raising and care of the cemetery and its business.
Other achievements of her life were volunteering as a teachers' aide in Houston, TX., substitute teaching at Monte Casino High School in Tulsa, OK, serving as Librarian at the West Public Library in West, MS and as Youth Services Librarian at Attala Co. Library. Several of her many talents were needlepoint, cross stitch, crochet, sewing cloths, pieced and hand quilted quilts and dolls, making and homemade bread. She helped her husband grow a vegetable garden, canned vegetable and fruit, made jelly and wine, cooked for parties, fund raisers, and her family. She also authored and submitted short stories for magazines.
Ruth Ray loved many things, especially dear to her were CATS, reading and literature, learning, sewing, cooking, gardening, flowers (especially roses) entertaining, decorating for Christmas, and genealogy. She did discover the Internet, email and Ebay, which connected her with everyone and everything in the wide world.
Ruth Ray loved, loved, loved her parents and visited as often as possible. Ruth Ray's mother shared residence with them after Woody's retirement.
Ruth Ray had a younger brother, Captain Donald Berlin Campbell, USN Retired. They remained close through their lives and Don spoke of her as his "hero".
Ruth Ray was injured in a car accident and as a result of medication given during a procedure, developed Tardive Dyskinesia, which prevented her return to independence. She did return home briefly after the accident, but resided in the Kosciusko Veterans Home the final years of her life.
Ruth Ray died October 23, 2009 in Kosciusko, Attala, MS, and was buried in her beloved West Cemetery, beside her paternal grandparents and husband. Her grave is in the shadow of the site of the house in which she was born. She loved her family, her town, and everyone in the town. She had many lifelong friends and never met a stranger. Her dearest Jerry Tate officiated her services and Southern Funeral Home was in charge of arrangements.
Your stores retold as well as observations of your eldest daughter :)
Ruth Ray Buried
Ruth Ray Campbell Dinstel- who was seriously injured in an auto accident on August 31, 2006 and never recovered- passed away Friday night October 23 in the State Veterans Home in Kosciusko, with family at her bedside. She was 79 on October 08.
Her funeral was held Tuesday, October 27 at 10:00 in the West Protestant Church, with Pastor Jerry Tate officiating and Jean J. Aldridge serving as pianist.
The service began with the doxology, invocation, and Lord's Prayer, followed by the congregation singing one of her favorite hymns- "Morning Has Broken."
Jerry then highlighted her life, focusing on her West interests and projects, and compared her to the virtuous woman described in Proverbs 31, which he read.
Granddaughter Vassie Dinstel sand another of Ruth Ray's favorite songs, "Jesus Loves Me," as well as "We Believe."
Burial was in West Cemetery, with Southern Funeral Home in charge.
Pallbearers were sons in law, grandsons, and nephews- Kyle Andre, Joe Campbell, Dick Campbell, Clint Dinstel, Marshall Hart, and David Hullum.
Following the interment, lunch was served at the Alexander-Brock Mercantile Building on Front Street to the family and friends, provided by the people of the community and beyond.
Ruth Ray was preceded in death by her husband, Woody Dinstel (on June 17, 2007) and by both her parents, Ruth and Ray Campbell.
She was a member of the West Protestant Church, where she provided flowers for the services and did the church decorating as "God's little handmaiden."
WPC Press November 2009 page 1
Ruth Ray Bedridden for Three Years
Ruth Ray's Dinstel has now been bedridden three years since her and Woody's auto accident outside Greenwood on Aug. 31, 2006.
Woody, who was driving, was not injured when their car ran off the road and hit a ditch embankment, throwing Ruth Ray, who was not wearing her seatbelt, into the back seat.
Following initial treatment at the Greenwood hospital, Ruth Ray was airlifted to The med in Memphis, where she remained until Oct. 10, when she was transferred by ambulance to Select Specialty Hospital in Jackson and later spent some time at Central MS Medical Center in Jackson before returning to Select. She came home to West on Dec. 05, 2006 with halo and tracheal tube and as cared for several months by Woody's daughter, Donna Hart, and Frances Irving. Wood and Ruth Ray entered the State Veterans Home in Kosciusko on May 14, 2007,where he died of leukemia on June 17, 2007,and where she remains.
Notes of cheer can be mailed to Ruth Ray at 310 Autumn Ridge Dr., Room D141, Kosciusko, MS 39090.
Visitor are welcome to visit but should understand that Ruth Ray has difficulty speaking and being understood.
Prayers are urged for Ruth Ray and her family.
The WPC Press August 2009 page 1
Ruth Ray Dinstel
Funeral services for Ruth Ray Campbell Dinstel of West, MS, were held at 10:00 a.m. on Tuesday, October 27 at West Protestant Church with Rev. Jerry Tate officiating. Interment followed in West Cemetery.
Mrs. Dinstel passed away on October 23, 2009. She was born in West and reared in Durant.
She received her bachelors of art degree in elementary education from the University of Tulsa.
Mrs. Dinstel is survived by three children: Ray (Amy) Dinstel of Lynchburg, VA; Donna (Marshall) Hart of West; and Amy (Kyle) Andre of Livonia, LA; a brother, Donald B. Campbell, of Eston, MD; and eight grandchildren.
She was preceded in death by her husband, Woody.
Donations may be made to the West Cemetery Perpetual Care Fund through Holmes County Bank in West.
The Holmes County Herald
Banana Muffins
Ruth Ray
½ cup butter
½ cup sugar
1 egg
1 cup mashed bananas
1 tsp baking soda, dissolved in 1 tbsp hot water
1 ½ cup all purpose flour
¼ tsp salt
1 tsp nutmeg
½ cup almonds, walnuts, or pecans
Preheat oven to 325 degrees. Using an electric mixer, cream sugar and butter. Add the egg, bananas, and baking soda, combining well. Blend in flour, salt, nutmeg, and nuts. Bake in greased muffin tins for 20 minutes.
12 muffins
Alexander House Cocktail Shrimp
Ruth Ray
3 pound jumbo shrimp
¼ cup dry sherry
¾ cup olive oil
2/3 cup white wine vinegar
1 tbsp minced fresh tarragon or ¾ tsp dried
1 ½ tsp sugar
1 ½ tsp salt
Shell and devein shrimp, leave part of tail. Heat the sherried water to boiling. Add shrimp; heat to boiling; stirring often. Reduce heat to low and simmer 1 minute or until shrimp are pink on the outside and opaque inside. Drain.
In large bowl, stir olive oil and white wine vinegar together. Add shrimp and toss to coat, cover with marinade for 6 hours. Toss occasionally. Drain before serving.
12 servings
Alexander House Smoked Pork Loin
Ruth Ray
2 pork loin roast
Salt
Pepper
Garlic
Sprinkle pork loin with salt, pepper and garlic. Tie the pork loin together and smoke 5 hours.
Alexander House Steak Marinade
Ruth Ray
Steaks of your choice
French's Mustard
Steak Seasoning
Garlic
½ cup Italian dressing
Paint steaks with mustard and sprinkle with garlic. Pour ½ cup Italian dressing over steaks. Turn after 2 hours. Cook on grill until done to desired doneness.
Artichoke Salad
Ruth Ray
1 package of rice-a-roni
½ c chopped bell pepper
8 ripe olives
2/3 c. mayonnaise
½ tsp curry powder
1 6 oz jar marinated artichoke hearts, sliced
Cook rice-a-roni according to directions on package. Cool. Add to other ingredients. Chill before serving.
Bananas Foster
Ruth Ray
2 tbsp butter
2/3 cup light brown sugar
½ tsp cinnamon
6 tbsp banana liqueur
4 or 5 ripe bananas, sliced
¼ cup rum
Melt butter in electric skillet (350 degrees) Add sugar, cinnamon and banana liqueur and cook till caramelized. Add bananas and cook until tender. In front of your guests, add rum and ignite! Serve over ice cream!
Broccoli and Rice Casserole
Ruth Ray 8-9 servings
1 box frozen chopped broccoli
1 (8oz) jar Cheese Whiz
½ stick margarine, melted
1 Tbsp olive oil
½ cup onion, chopped
1 1/3 cup cooked rice
1 can mushroom soup
Preheat oven to 350 degrees. Saute' onion in olive oil and drain well. Combine all ingredients and bake for 30 minutes.
Double recipe 17 people
2 boxes chopped broccoli
2 (8oz) jars Cheese Whiz
1 stick of margarine, melted
1 cup of onion
2 2/3 cup cooked rice
2 cans mushroom soup
Chicken Filling for Crepes
Ruth Ray Dinstel and Martie Campbell
2 ¼ cup cooked chicken, chopped
2 ribs celery
1 medium onion
¾ cup sliced raw mushrooms or 1 small can
Saute' in a bit of oil until tender. Drain and stir in ½ can of celery soup Stuff crepes, then add ¼ cup milk to the remaining soup and pour over crepes.
Sprinkle with parmesan cheese and bake until slightly tan. About 350 degrees in oven for 10 minutes
Crepe Recipe
1 cup flour
¼ tsp salt
3 eggs, beaten
1 ¼ cup milk
2 Tbsp melted butter
Put eggs, salt, milk, and melted butter in blender and mix well. Place small crepe pan on eye of stove and heat until hot. Spray lightly with Pam. Pour scant ½ cup of mixture into pan (enough to cover the bottom of pan). Cook until just done (batter loses sheen). Turn and cook for about 10 seconds longer. Crepe will loosen in pan. To stuff before baking, pace on platter and fill half of crepe with filling. Then flip the other half to cover. Pour soup and milk mixture 9 above). Put in baking dish and bake. Crepe can be made ahead and frozen if each, when made is placed on a small sheet of waxed paper. Just cut 8 little sheets of wax paper before you begin. First, put down a sheet, cook 1 crepe cover with a little sheet, cook another crepe and cover with a little sheet. Continue cooking and covering until all crepes are done. They can be frozen with stuffing, inside and baked later.
Company Cheesecake
Ruth Ray
Graham Nut Crust
1 ¾ cup fine graham cracker crumbs
¼ cup finely chopped walnuts or pecans
½ tsp cinnamon
3 tbsp melted butter
Combine all ingredients. Reserve 3 tbsp of mixture. Press remainder on bottom and 1 ½ inches up the sides of a 9 inch spring form pan.
Rich Filling
3 eggs, well beaten
3 (8 oz) packages of cream cheese, softened
1 cup sugar
¼ tsp salt
2 tsp vanilla
½ tsp almond extract
3 cup dairy sour cream
Combine all ingredients except sour cream, beat until smooth. Blend in sour cream, pour into crust. Trim with reserve crumbs. Bake at 375 degrees for 35 minutes, or until set. Cool, chill well, 4–5 hours. Can be topped with cherry, strawberry or blue berry canned pie filling.
Chicken and Wild Rice Casserole
Ruth Ray
4 chicken breasts, skinless and boneless, pound to ½ inch
1 Tbsp extra-virgin olive oil
1 box Uncle Ben's Long Grain & Wild Rice, Original
1 can sliced water chestnuts, drained
1 can cream of chicken soup
1 1/2 cans of water
Preheat the oven to 350 degrees. Heat extra-virgin olive oil in skillet to hot. Brown the chicken for 5 minutes on each side. Remove chicken and place in baking dish. Use the same skillet and turn up to high heat. Stir together rice, water chestnuts, soup and water, getting any brown bits off the bottom of the pan. Pour mixture over chicken. Bake covered for 30 minutes. Remove cover and bake for 5 minutes. 4 Servings
Chicken and Wild Rice Casserole
Ruth Ray
4 chicken breasts, skinless and boneless, pound to ½ inch
1 Tbsp extra-virgin olive oil
1 box Uncle Ben's Long Grain & Wild Rice, Original
1 can sliced water chestnuts, drained
1 can cream of chicken soup
1 1/2 cans of water
Preheat the oven to 350 degrees. Heat extra-virgin olive oil in skillet to hot. Brown the chicken for 5 minutes on each side. Remove chicken and place in baking dish. Use the same skillet and turn up to high heat. Stir together rice, water chestnuts, soup and water, getting any brown bits off the bottom of the pan. Pour mixture over chicken. Bake covered for 30 minutes. Remove cover and bake for 5 minutes. 4 Servings
Cream Waffles
Ruth Ray
2 eggs
1 1/3 cup milk
½ cup butter, melted
2 cups all purpose flour
4 tsp baking powder
½ tsp salt
1 tbsp sugar
In a large bowl, beat the eggs. Add the remaining ingredients and beat until smooth. Do not stir the batter between batches. Makes 6 round waffles.
Forgotten Cookies
Ruth Ray
2 egg whites
2/3 c sugar
2 pinch salt
2 cup chopped pecans
2 cup chocolate chips
2 tsp vanilla
Preheat oven to 350 degrees. Beat egg whites until thick and foamy, gradually add sugar and beat until stiff. Stir in salt, nuts, chocolate chips and vanilla. Drop by teaspoon onto foil covered pan. Place in oven and turn oven off. Leave in closed oven overnight.
Frozen Cherry Salad
Ruth Ray
1 (21oz) can cherry pie filling
1 (15oz) can crushed pineapple
1 (14oz) can Eagle Brand milk
1 (12oz) carton Cool Whip
Mix all ingredients and place in 9x13 inch pan and freeze. Cut into squares and serve.
Goshen Chicken
Ruth Ray
Martie O'Boyle Campbell
8 boned chicken breasts
4 strips uncooked bacon
1 jar dried beef
1 can cream of mushroom soup
½ cup sour cream
1 tbsp Worcestershire sauce
Line greased baking dish with dried beef. Add chicken breasts and Worcestershire sauce. Mix soup and sour cream and spread over top. Top each chicken breast with ½ slice bacon. Bake at 350 degrees for 1 hour.
Sauce from chicken goes well over rice.
Grace's Apricot Nectar Cake
Ruth Ray
Cake
1 box Duncan Hines yellow cake mix
6 eggs
¾ cup apricot nectar
¾ cup plus 1 tbsp vegetable oil
1 small package lemon Jello
Glaze
2 cup powdered sugar
¾ cup orange juice
Zest of 1 lemon and 1 orange
Preheat oven to 350 degrees. Mix cake mix, eggs, apricot nectar, oil, and Jello together. Pour into a greased and floured tube pan. Bake the cake for 45 minutes or until done.
Mix glaze ingredients and pour over hot cake and let cool
Grasshopper Pie
Martha O'Boyle Campbell
1 1/2 c chocolate cookie crumbs
1 T sugar
2 T melted butter,
(Combine the top 3 ingredients, press in a 9" greased pie pan. Freeze.)
32 Large marshmallows
1 1/2 c milk
(Combine these 2 ingredients. Stir over low heat until melted. Refrigerate until thick.)
3 T White Cream de Cacao
1/4 c Creme de menthe
(Stir or mix on low speed into Marshmallows)
1/2 Pt whipping cream whipped.
(Fold into mix. Put into shell. Refrigerate until firm, about 3 hours.)
Icebox Ginger Muffins
Ruth Ray
1 cup butter
1 cup white sugar
4 eggs
1 cup molasses
2 tsp soda
1 cup sour milk or butter milk
4 cup flour
2 tsp ginger
¼ tsp cinnamon
¼ tsp allspice
½ cup raisins
½ cup nuts, chopped
Preheat oven to 400 degrees. Cream butter; add sugar gradually. Add eggs, one at a time, beating well. Add molasses and beat well. Stir soda into sour milk and when it begins to foam, stir into mixture. Sift flour and spices twice and add. Stir in nuts and raisins. Bake at 400 degrees for 10 to 15 minutes in greased muffin pans. Recipe makes 60 small muffins.
Add 1 1/3 tbsp vinegar to 1 cup sweet mild to make 1 cup sour milk
Jalapeno Cheese Ball
Ruth Ray
¾ cup very sharp cheese
¾ creamed pimento cheese
¾ cup English cheese
½ can jalapeno pepper
2 (3 oz) packages cream cheese
1 tbsp onion juice
1 clove crushed garlic
½ cup chopped pecans
Blend all ingredients except nuts. Form ball and roll in chopped pecans. Wrap in wax paper and refrigerate. Serve with any sort of cracker and enjoy.
Kandersteg Fondue
Ruth Ray
2 lb beef tenderloin cut into 1 inch pieces
Fondue Pot heating element, and forks
Peanut oil 1 ½" in fondue pot
Carefully heat oil on stovetop until a bread cube cooks in 1 minute. Carefully pour oil in fondue pot.
Hot and Spicy Sauce
1 cup chili sauce
1 medium onion, chopped
3 tbsp lemon juice
2 tbsp salad oil
2 tsp vinegar
1 clove garlic, crushed
1 tsp brown sugar
¼ tsp dry mustard
¼ tsp salt
Mix all ingredients in small saucepan. Heat to boiling, reduce heat and simmer 5 minutes.
Horseradish Sauce
1 cup sour cream
2 tbsp horseradish
½ tsp lemon juice
¼ tsp Worcestershire sauce
1/8 tsp salt
1/8 tsp pepper
Mix all ingredients thoroughly; refrigerate until served.
Mississippi Fried Pies
Ruth Ray
2 cup flour
1 tsp salt
½ cup milk
½ cup vegetable oil
1 can of apple, peach, or cherry pie filling
Pinch of salt
Oil for frying
Mix flour and salt. Mix milk and oil. Combine the two mixtures. When blended well, make into a ball. Divide ball into halves, then fourths, then eights. Make 8, 5 inch circles. Into chosen fillings, add salt. Put 2 ½ tbsp filling in each circle. Moisten edge of circles with milk, fold over half circle and use fork to seal. Preheat 1 inch of oil to 375 degrees. Turn once when frying.
Monty's Favorite Ice Box Cookies
Ruth Ray
1 cup firmly packed brown sugar
1 cup granulated sugar
1 ¼ melted shortening, cooled or 1 ½ cooking oil
2 eggs
4 cups all purpose flour
1 tsp soda
1 tsp soda
1 tsp ground cinnamon
1 5sp vanilla
1 cup chopped nuts.
Preheat oven to 325 degrees. In large mixer bowl, cream sugar with shortening until light and fluffy. Add eggs and beat well. Sift dry ingredients together and add to batter. Mix well, stir in vanilla and chopped pecans. Shape dough into long rolls about 2 inches across. Wrap in plastic wrap and chill until firm enough to slice. Slice and bake at 325 degrees, just until the edges are pale brown. Remove to wire rack to cool. Dough may be frozen for 6 weeks.
Nimbu Pani
Ruth Ray
1 ½ green cardamom pods
8 cups ice cold water
6 lemons, juiced
1/3 cup superfine sugar
1 tsp black salt
Pinch table salt
Crushed Ice in glasses
Grind cardamom to a powder. In a bowl, combine cardamom and ice cold water, lemon juice, sugar, salts, and sugar. Whisk until sugar is dissolved.
Pour over crushed ice.
Pecan Pralines
Ruth Ray
1 ½ cup brown sugar
1 ½ granulated sugar
3 tbsp dark corn syrup
1 cup milk
1 tsp vanilla
1 ½ pecan halves
Butter sides of a heavy 3 quart saucepan. In saucepan, combine sugars, corn syrup, and milk. Heat and stir over medium heat till sugars dissolve and mixture comes to a boil. Then cook to soft ball stage (234 degrees) stirring occasionally. Cool 10 minutes. Add vanilla and beat by hand about 2 minutes. Add pecans and beat till it loses its gloss. Drop by tablespoons on buttered wax paper or foil. If it becomes too stiff to drop from spoon, add tsp hot water.
Pecan Sandies
Ruth Ray
1 cup butter 1/3 cup granulated sugar
2 tsp water
2 tsp vanilla
2 cups sifted all purpose flour
1 cup chopped pecans
Cream butter and sugar, add water and vanilla; mix well. Blend in flour and nuts. Chill 4 hours. Shape in balls or fingers. Bake on ungreased cookie sheet at 325 degrees for 20 minutes. Remove from pan; cool slightly; roll in confectioners' sugar. Makes 3 dozen.
Ritz Cracker Pie
Ruth Ray
3 egg whites
1 cup sugar
1 tsp vanilla
¾ cup chopped pecans
20 hand crumbled Ritz Crackers
Unsweetened whipping cream
Beat 3 egg whites until frothy. Gradually beat in 1 cup sugar. Beat until stiff, add vanilla and pecans. Add Ritz Crackers and mix well. Butter a 9" pie pan, pour in the mixture and bake 30 minutes at 350 degrees. When cool, top with unsweetened whipping cream
Ruth Ray's Beef Brisket
Ruth Ray
2-3 lb beef brisket
¾ cup water
1 ½ cup Worcestershire sauce
1 tbsp Liquid Smoke
1 tsp garlic powder
1 tsp steak seasoning
Reynolds Roast size Cooking Bag
Preheat oven to 300 degrees. Prime the cooking bag as directed on box. Sprinkle brisket with steak seasoning and garlic, place in cooking bag. Mix Worcestershire sauce and Liquid Smoke together in cooking bag. Cut vent holes in cooking bag as directed on box. Bake for 3 hours or until tender. Slice across the grain.
Spritz Cookies
Ruth Ray
1 cup butter, softened
½ cup sugar
2 ¼ cup all purpose flour
1 egg
1 tsp almond extract
Heat the oven to 400 degrees. Cream the butter and sugar. Add in the remaining ingredients. Fill cookie press with 1/4 of the dough at a time. Place cookies on ungreased baking sheet and bake 6 to 9 minutes. Cookies should set, but not brown.
Strawberry Delight
Ruth Ray
2 (60z) packages strawberry flavored gelatin
2 cups hot water
1 (16oz) package frozen strawberries
1 (20oz) crushed pineapple, drained
3 bananas, mashed
1 pint sour cream
1 cup chopped nuts
Mix strawberry gelatin in hot water. Stir until dissolved. Add strawberries, pineapple, and bananas. Pour half of the mixture into rectangular pan and chill. Spread sour cream and nuts over the half after it has set well. Pour remaining half of mixture on top of this and chill. Serve in squares. Allow a day to set.
Yankee Bread Dressing
Ruth Ray
4 slices of bread
1 cup of celery
1 cup of onion
1 egg
Salt and pepper
1 cup broth, or till soggy.
Mix ingredients together adding broth till soggy. Stuff turkey
Zucchini Bread
Ruth Ray
3 cup flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
3 medium eggs
2 cup sugar
1 cup light oil
1 tsp vanilla
2 cup grated zucchini
1 cup chopped nuts
Preheat oven to 350 degrees. Grease and flour 2 8x4x3 loaf pans. Sift flour with powder, soda and salt and cinnamon. Set aside. In large mixing bowl, beat eggs till foamy. Add sugar, blending well, stir in oil and vanilla. Gradually add dry ingredients until mixed. Fold in zucchini and nuts. Divide batter in two pans. Bake 60 minutes. Remove from oven and cool on wire rack for 15 minutes. Turn out to cool the rest of the way.
Ruth Ray's Fudge
Ruth Ray Dinstel
1/2 cup salted butter
1 1/2 cups evaporated milk
14 oz mini marshmallows
4 cup milk choc chips and
2 cups semi sweet choc mini chips or 4 cups semisweet choc mini chips
1 tsp vanilla extract or 4 cups butterscotch chips
2 tsp orange extract
2 tsp grated orange rind
3 or 4 cups of nuts, etc.
Heat and stir sugar, butter, milk, and marshmallow mixture over medium burner until it comes to a rolling boil. Continue to stir for an additional 5 minutes. Quickly add chips and vanilla, stir until smooth. Add filler (nuts, etc.). Pour into buttered pan. Refrigerate overnight, remove and decorate. Filler dried cranberries, toasted walnuts
MS Mud Fudge - white choc chips, dark choc chips, pecans, almonds, grated lemon, Brazil nuts, raisins, macadamia nuts and cashews.
Ruth Ray was the eldest granddaughter of Dudley Berlin Campbell and Vashtie Elizabeth Campbell, both of West, via Rocky Point, Attala, MS. Her maternal grandparents were Henry Edgar Sanders and Wilhilmena J. Cranker Sanders of Kentwood, Tangipahoa, Louisiana, she originally from Toledo, Lucas, Ohio, and he originally from Ecorse, Wayne, Michigan.
Ruth Ray was reared in West, MS, until her father was transferred to Durant, Holmes, MS, by his employer, Hand Ford Motor Company. She graduated Durant schools and was married to John David Montgomery of West, MS, they divorced. She ran a hamburger joint in Durant named Sticks Drive-In, where she met her second husband, Woodrow Lejune Dinstel, Woody. Woody was working on a doodlebug crew with Conoco Oil Company. He was originally from Irvington, Essex, NJ, via Ransom, Lackawanna, PA. He was "the smartest person" she had "ever met" and she wanted to be part of the adventure of his life. She was "the most fun person" he had "ever met" and he wanted to be a part of the adventure of her life. They married in Kentwood, Tangipahoa, LA on January 26,1953. Their witnesses were her cousin from Baton Rouge, East Baton Rouge, LA, Dorothy Sanders Varnado and her husband, Theodore Varnado. Ruth Ray had been cupid for them and they returned the favor.
Ruth Ray and Woody started on the path of life and left residential prints in MS, TX, LA, again MS, India, Venezuela, England, TX, OK, and again, MS. In addition, she traveled to and through, Pakistan, Lebanon, Cuba, Scotland, France, Belgium, Lichtenstein, Switzerland, Spain, Turkey, and Germany.
She had three children along the way, Edward Ray Dinstel, San Angelo, TX, Donna Susan Dinstel, Shreveport, LA, and Amy Ruth Dinstel, London, England. While the children were minors, she felt her primary job was care of the children and assisting in the advancement of Woody's career. After the first year of Donna's college, Ruth Ray and Donna took and American Literature at Holmes Junior College, which started Ruth Ray's college adventure. She continued college courses at Houston Community College and transferred to and graduated from the University of Tulsa in Tulsa, Tulsa, OK, with a BA in Elementary Education.
Ruth Ray was reared in the Baptist Church, but as a teen, attended the Methodist Church with her lifelong bosom friend, Betty Lee Norwood Ellis. After marrying Woody, she became Lutheran, the church that held her heart; even though on returning to West, she joined the Presbyterian Church which later became the West Protestant Church.
After her husband's retirement, she returned to her hometown, West, MS where they owned her grandparents' family home. The house was known as Tomamma's house and Christmas Cottage. They additionally purchased the adjacent Weeks property and renovated the small house.
Ruth Ray wanted to help the town remain alive and active, so she and Woody purchased the abandoned Joseph Thomas Alexander house. They renovated the main house and cook house and opened them as the Alexander House Bed and Breakfast and Honeymoon Cottage. For several years, it was a bed and breakfast and event space. With Ruth Ray's love for entertaining, it was ideal to be the center of town activity, parties and fund raisers.
She founded the West Historical Society which spearheaded the restoration of the Alexander Brock Building. She assisted with the Literacy Program in Holmes County, was a member of West Civic Club and assisted with the annual Big Black River Festival. Ruth Ray's final endeavor was attempting to obtain perpetual care status for the West City Cemetery. She assisted in fund raising and care of the cemetery and its business.
Other achievements of her life were volunteering as a teachers' aide in Houston, TX., substitute teaching at Monte Casino High School in Tulsa, OK, serving as Librarian at the West Public Library in West, MS and as Youth Services Librarian at Attala Co. Library. Several of her many talents were needlepoint, cross stitch, crochet, sewing cloths, pieced and hand quilted quilts and dolls, making and homemade bread. She helped her husband grow a vegetable garden, canned vegetable and fruit, made jelly and wine, cooked for parties, fund raisers, and her family. She also authored and submitted short stories for magazines.
Ruth Ray loved many things, especially dear to her were CATS, reading and literature, learning, sewing, cooking, gardening, flowers (especially roses) entertaining, decorating for Christmas, and genealogy. She did discover the Internet, email and Ebay, which connected her with everyone and everything in the wide world.
Ruth Ray loved, loved, loved her parents and visited as often as possible. Ruth Ray's mother shared residence with them after Woody's retirement.
Ruth Ray had a younger brother, Captain Donald Berlin Campbell, USN Retired. They remained close through their lives and Don spoke of her as his "hero".
Ruth Ray was injured in a car accident and as a result of medication given during a procedure, developed Tardive Dyskinesia, which prevented her return to independence. She did return home briefly after the accident, but resided in the Kosciusko Veterans Home the final years of her life.
Ruth Ray died October 23, 2009 in Kosciusko, Attala, MS, and was buried in her beloved West Cemetery, beside her paternal grandparents and husband. Her grave is in the shadow of the site of the house in which she was born. She loved her family, her town, and everyone in the town. She had many lifelong friends and never met a stranger. Her dearest Jerry Tate officiated her services and Southern Funeral Home was in charge of arrangements.
Your stores retold as well as observations of your eldest daughter :)
Ruth Ray Buried
Ruth Ray Campbell Dinstel- who was seriously injured in an auto accident on August 31, 2006 and never recovered- passed away Friday night October 23 in the State Veterans Home in Kosciusko, with family at her bedside. She was 79 on October 08.
Her funeral was held Tuesday, October 27 at 10:00 in the West Protestant Church, with Pastor Jerry Tate officiating and Jean J. Aldridge serving as pianist.
The service began with the doxology, invocation, and Lord's Prayer, followed by the congregation singing one of her favorite hymns- "Morning Has Broken."
Jerry then highlighted her life, focusing on her West interests and projects, and compared her to the virtuous woman described in Proverbs 31, which he read.
Granddaughter Vassie Dinstel sand another of Ruth Ray's favorite songs, "Jesus Loves Me," as well as "We Believe."
Burial was in West Cemetery, with Southern Funeral Home in charge.
Pallbearers were sons in law, grandsons, and nephews- Kyle Andre, Joe Campbell, Dick Campbell, Clint Dinstel, Marshall Hart, and David Hullum.
Following the interment, lunch was served at the Alexander-Brock Mercantile Building on Front Street to the family and friends, provided by the people of the community and beyond.
Ruth Ray was preceded in death by her husband, Woody Dinstel (on June 17, 2007) and by both her parents, Ruth and Ray Campbell.
She was a member of the West Protestant Church, where she provided flowers for the services and did the church decorating as "God's little handmaiden."
WPC Press November 2009 page 1
Ruth Ray Bedridden for Three Years
Ruth Ray's Dinstel has now been bedridden three years since her and Woody's auto accident outside Greenwood on Aug. 31, 2006.
Woody, who was driving, was not injured when their car ran off the road and hit a ditch embankment, throwing Ruth Ray, who was not wearing her seatbelt, into the back seat.
Following initial treatment at the Greenwood hospital, Ruth Ray was airlifted to The med in Memphis, where she remained until Oct. 10, when she was transferred by ambulance to Select Specialty Hospital in Jackson and later spent some time at Central MS Medical Center in Jackson before returning to Select. She came home to West on Dec. 05, 2006 with halo and tracheal tube and as cared for several months by Woody's daughter, Donna Hart, and Frances Irving. Wood and Ruth Ray entered the State Veterans Home in Kosciusko on May 14, 2007,where he died of leukemia on June 17, 2007,and where she remains.
Notes of cheer can be mailed to Ruth Ray at 310 Autumn Ridge Dr., Room D141, Kosciusko, MS 39090.
Visitor are welcome to visit but should understand that Ruth Ray has difficulty speaking and being understood.
Prayers are urged for Ruth Ray and her family.
The WPC Press August 2009 page 1
Ruth Ray Dinstel
Funeral services for Ruth Ray Campbell Dinstel of West, MS, were held at 10:00 a.m. on Tuesday, October 27 at West Protestant Church with Rev. Jerry Tate officiating. Interment followed in West Cemetery.
Mrs. Dinstel passed away on October 23, 2009. She was born in West and reared in Durant.
She received her bachelors of art degree in elementary education from the University of Tulsa.
Mrs. Dinstel is survived by three children: Ray (Amy) Dinstel of Lynchburg, VA; Donna (Marshall) Hart of West; and Amy (Kyle) Andre of Livonia, LA; a brother, Donald B. Campbell, of Eston, MD; and eight grandchildren.
She was preceded in death by her husband, Woody.
Donations may be made to the West Cemetery Perpetual Care Fund through Holmes County Bank in West.
The Holmes County Herald
Banana Muffins
Ruth Ray
½ cup butter
½ cup sugar
1 egg
1 cup mashed bananas
1 tsp baking soda, dissolved in 1 tbsp hot water
1 ½ cup all purpose flour
¼ tsp salt
1 tsp nutmeg
½ cup almonds, walnuts, or pecans
Preheat oven to 325 degrees. Using an electric mixer, cream sugar and butter. Add the egg, bananas, and baking soda, combining well. Blend in flour, salt, nutmeg, and nuts. Bake in greased muffin tins for 20 minutes.
12 muffins
Alexander House Cocktail Shrimp
Ruth Ray
3 pound jumbo shrimp
¼ cup dry sherry
¾ cup olive oil
2/3 cup white wine vinegar
1 tbsp minced fresh tarragon or ¾ tsp dried
1 ½ tsp sugar
1 ½ tsp salt
Shell and devein shrimp, leave part of tail. Heat the sherried water to boiling. Add shrimp; heat to boiling; stirring often. Reduce heat to low and simmer 1 minute or until shrimp are pink on the outside and opaque inside. Drain.
In large bowl, stir olive oil and white wine vinegar together. Add shrimp and toss to coat, cover with marinade for 6 hours. Toss occasionally. Drain before serving.
12 servings
Alexander House Smoked Pork Loin
Ruth Ray
2 pork loin roast
Salt
Pepper
Garlic
Sprinkle pork loin with salt, pepper and garlic. Tie the pork loin together and smoke 5 hours.
Alexander House Steak Marinade
Ruth Ray
Steaks of your choice
French's Mustard
Steak Seasoning
Garlic
½ cup Italian dressing
Paint steaks with mustard and sprinkle with garlic. Pour ½ cup Italian dressing over steaks. Turn after 2 hours. Cook on grill until done to desired doneness.
Artichoke Salad
Ruth Ray
1 package of rice-a-roni
½ c chopped bell pepper
8 ripe olives
2/3 c. mayonnaise
½ tsp curry powder
1 6 oz jar marinated artichoke hearts, sliced
Cook rice-a-roni according to directions on package. Cool. Add to other ingredients. Chill before serving.
Bananas Foster
Ruth Ray
2 tbsp butter
2/3 cup light brown sugar
½ tsp cinnamon
6 tbsp banana liqueur
4 or 5 ripe bananas, sliced
¼ cup rum
Melt butter in electric skillet (350 degrees) Add sugar, cinnamon and banana liqueur and cook till caramelized. Add bananas and cook until tender. In front of your guests, add rum and ignite! Serve over ice cream!
Broccoli and Rice Casserole
Ruth Ray 8-9 servings
1 box frozen chopped broccoli
1 (8oz) jar Cheese Whiz
½ stick margarine, melted
1 Tbsp olive oil
½ cup onion, chopped
1 1/3 cup cooked rice
1 can mushroom soup
Preheat oven to 350 degrees. Saute' onion in olive oil and drain well. Combine all ingredients and bake for 30 minutes.
Double recipe 17 people
2 boxes chopped broccoli
2 (8oz) jars Cheese Whiz
1 stick of margarine, melted
1 cup of onion
2 2/3 cup cooked rice
2 cans mushroom soup
Chicken Filling for Crepes
Ruth Ray Dinstel and Martie Campbell
2 ¼ cup cooked chicken, chopped
2 ribs celery
1 medium onion
¾ cup sliced raw mushrooms or 1 small can
Saute' in a bit of oil until tender. Drain and stir in ½ can of celery soup Stuff crepes, then add ¼ cup milk to the remaining soup and pour over crepes.
Sprinkle with parmesan cheese and bake until slightly tan. About 350 degrees in oven for 10 minutes
Crepe Recipe
1 cup flour
¼ tsp salt
3 eggs, beaten
1 ¼ cup milk
2 Tbsp melted butter
Put eggs, salt, milk, and melted butter in blender and mix well. Place small crepe pan on eye of stove and heat until hot. Spray lightly with Pam. Pour scant ½ cup of mixture into pan (enough to cover the bottom of pan). Cook until just done (batter loses sheen). Turn and cook for about 10 seconds longer. Crepe will loosen in pan. To stuff before baking, pace on platter and fill half of crepe with filling. Then flip the other half to cover. Pour soup and milk mixture 9 above). Put in baking dish and bake. Crepe can be made ahead and frozen if each, when made is placed on a small sheet of waxed paper. Just cut 8 little sheets of wax paper before you begin. First, put down a sheet, cook 1 crepe cover with a little sheet, cook another crepe and cover with a little sheet. Continue cooking and covering until all crepes are done. They can be frozen with stuffing, inside and baked later.
Company Cheesecake
Ruth Ray
Graham Nut Crust
1 ¾ cup fine graham cracker crumbs
¼ cup finely chopped walnuts or pecans
½ tsp cinnamon
3 tbsp melted butter
Combine all ingredients. Reserve 3 tbsp of mixture. Press remainder on bottom and 1 ½ inches up the sides of a 9 inch spring form pan.
Rich Filling
3 eggs, well beaten
3 (8 oz) packages of cream cheese, softened
1 cup sugar
¼ tsp salt
2 tsp vanilla
½ tsp almond extract
3 cup dairy sour cream
Combine all ingredients except sour cream, beat until smooth. Blend in sour cream, pour into crust. Trim with reserve crumbs. Bake at 375 degrees for 35 minutes, or until set. Cool, chill well, 4–5 hours. Can be topped with cherry, strawberry or blue berry canned pie filling.
Chicken and Wild Rice Casserole
Ruth Ray
4 chicken breasts, skinless and boneless, pound to ½ inch
1 Tbsp extra-virgin olive oil
1 box Uncle Ben's Long Grain & Wild Rice, Original
1 can sliced water chestnuts, drained
1 can cream of chicken soup
1 1/2 cans of water
Preheat the oven to 350 degrees. Heat extra-virgin olive oil in skillet to hot. Brown the chicken for 5 minutes on each side. Remove chicken and place in baking dish. Use the same skillet and turn up to high heat. Stir together rice, water chestnuts, soup and water, getting any brown bits off the bottom of the pan. Pour mixture over chicken. Bake covered for 30 minutes. Remove cover and bake for 5 minutes. 4 Servings
Chicken and Wild Rice Casserole
Ruth Ray
4 chicken breasts, skinless and boneless, pound to ½ inch
1 Tbsp extra-virgin olive oil
1 box Uncle Ben's Long Grain & Wild Rice, Original
1 can sliced water chestnuts, drained
1 can cream of chicken soup
1 1/2 cans of water
Preheat the oven to 350 degrees. Heat extra-virgin olive oil in skillet to hot. Brown the chicken for 5 minutes on each side. Remove chicken and place in baking dish. Use the same skillet and turn up to high heat. Stir together rice, water chestnuts, soup and water, getting any brown bits off the bottom of the pan. Pour mixture over chicken. Bake covered for 30 minutes. Remove cover and bake for 5 minutes. 4 Servings
Cream Waffles
Ruth Ray
2 eggs
1 1/3 cup milk
½ cup butter, melted
2 cups all purpose flour
4 tsp baking powder
½ tsp salt
1 tbsp sugar
In a large bowl, beat the eggs. Add the remaining ingredients and beat until smooth. Do not stir the batter between batches. Makes 6 round waffles.
Forgotten Cookies
Ruth Ray
2 egg whites
2/3 c sugar
2 pinch salt
2 cup chopped pecans
2 cup chocolate chips
2 tsp vanilla
Preheat oven to 350 degrees. Beat egg whites until thick and foamy, gradually add sugar and beat until stiff. Stir in salt, nuts, chocolate chips and vanilla. Drop by teaspoon onto foil covered pan. Place in oven and turn oven off. Leave in closed oven overnight.
Frozen Cherry Salad
Ruth Ray
1 (21oz) can cherry pie filling
1 (15oz) can crushed pineapple
1 (14oz) can Eagle Brand milk
1 (12oz) carton Cool Whip
Mix all ingredients and place in 9x13 inch pan and freeze. Cut into squares and serve.
Goshen Chicken
Ruth Ray
Martie O'Boyle Campbell
8 boned chicken breasts
4 strips uncooked bacon
1 jar dried beef
1 can cream of mushroom soup
½ cup sour cream
1 tbsp Worcestershire sauce
Line greased baking dish with dried beef. Add chicken breasts and Worcestershire sauce. Mix soup and sour cream and spread over top. Top each chicken breast with ½ slice bacon. Bake at 350 degrees for 1 hour.
Sauce from chicken goes well over rice.
Grace's Apricot Nectar Cake
Ruth Ray
Cake
1 box Duncan Hines yellow cake mix
6 eggs
¾ cup apricot nectar
¾ cup plus 1 tbsp vegetable oil
1 small package lemon Jello
Glaze
2 cup powdered sugar
¾ cup orange juice
Zest of 1 lemon and 1 orange
Preheat oven to 350 degrees. Mix cake mix, eggs, apricot nectar, oil, and Jello together. Pour into a greased and floured tube pan. Bake the cake for 45 minutes or until done.
Mix glaze ingredients and pour over hot cake and let cool
Grasshopper Pie
Martha O'Boyle Campbell
1 1/2 c chocolate cookie crumbs
1 T sugar
2 T melted butter,
(Combine the top 3 ingredients, press in a 9" greased pie pan. Freeze.)
32 Large marshmallows
1 1/2 c milk
(Combine these 2 ingredients. Stir over low heat until melted. Refrigerate until thick.)
3 T White Cream de Cacao
1/4 c Creme de menthe
(Stir or mix on low speed into Marshmallows)
1/2 Pt whipping cream whipped.
(Fold into mix. Put into shell. Refrigerate until firm, about 3 hours.)
Icebox Ginger Muffins
Ruth Ray
1 cup butter
1 cup white sugar
4 eggs
1 cup molasses
2 tsp soda
1 cup sour milk or butter milk
4 cup flour
2 tsp ginger
¼ tsp cinnamon
¼ tsp allspice
½ cup raisins
½ cup nuts, chopped
Preheat oven to 400 degrees. Cream butter; add sugar gradually. Add eggs, one at a time, beating well. Add molasses and beat well. Stir soda into sour milk and when it begins to foam, stir into mixture. Sift flour and spices twice and add. Stir in nuts and raisins. Bake at 400 degrees for 10 to 15 minutes in greased muffin pans. Recipe makes 60 small muffins.
Add 1 1/3 tbsp vinegar to 1 cup sweet mild to make 1 cup sour milk
Jalapeno Cheese Ball
Ruth Ray
¾ cup very sharp cheese
¾ creamed pimento cheese
¾ cup English cheese
½ can jalapeno pepper
2 (3 oz) packages cream cheese
1 tbsp onion juice
1 clove crushed garlic
½ cup chopped pecans
Blend all ingredients except nuts. Form ball and roll in chopped pecans. Wrap in wax paper and refrigerate. Serve with any sort of cracker and enjoy.
Kandersteg Fondue
Ruth Ray
2 lb beef tenderloin cut into 1 inch pieces
Fondue Pot heating element, and forks
Peanut oil 1 ½" in fondue pot
Carefully heat oil on stovetop until a bread cube cooks in 1 minute. Carefully pour oil in fondue pot.
Hot and Spicy Sauce
1 cup chili sauce
1 medium onion, chopped
3 tbsp lemon juice
2 tbsp salad oil
2 tsp vinegar
1 clove garlic, crushed
1 tsp brown sugar
¼ tsp dry mustard
¼ tsp salt
Mix all ingredients in small saucepan. Heat to boiling, reduce heat and simmer 5 minutes.
Horseradish Sauce
1 cup sour cream
2 tbsp horseradish
½ tsp lemon juice
¼ tsp Worcestershire sauce
1/8 tsp salt
1/8 tsp pepper
Mix all ingredients thoroughly; refrigerate until served.
Mississippi Fried Pies
Ruth Ray
2 cup flour
1 tsp salt
½ cup milk
½ cup vegetable oil
1 can of apple, peach, or cherry pie filling
Pinch of salt
Oil for frying
Mix flour and salt. Mix milk and oil. Combine the two mixtures. When blended well, make into a ball. Divide ball into halves, then fourths, then eights. Make 8, 5 inch circles. Into chosen fillings, add salt. Put 2 ½ tbsp filling in each circle. Moisten edge of circles with milk, fold over half circle and use fork to seal. Preheat 1 inch of oil to 375 degrees. Turn once when frying.
Monty's Favorite Ice Box Cookies
Ruth Ray
1 cup firmly packed brown sugar
1 cup granulated sugar
1 ¼ melted shortening, cooled or 1 ½ cooking oil
2 eggs
4 cups all purpose flour
1 tsp soda
1 tsp soda
1 tsp ground cinnamon
1 5sp vanilla
1 cup chopped nuts.
Preheat oven to 325 degrees. In large mixer bowl, cream sugar with shortening until light and fluffy. Add eggs and beat well. Sift dry ingredients together and add to batter. Mix well, stir in vanilla and chopped pecans. Shape dough into long rolls about 2 inches across. Wrap in plastic wrap and chill until firm enough to slice. Slice and bake at 325 degrees, just until the edges are pale brown. Remove to wire rack to cool. Dough may be frozen for 6 weeks.
Nimbu Pani
Ruth Ray
1 ½ green cardamom pods
8 cups ice cold water
6 lemons, juiced
1/3 cup superfine sugar
1 tsp black salt
Pinch table salt
Crushed Ice in glasses
Grind cardamom to a powder. In a bowl, combine cardamom and ice cold water, lemon juice, sugar, salts, and sugar. Whisk until sugar is dissolved.
Pour over crushed ice.
Pecan Pralines
Ruth Ray
1 ½ cup brown sugar
1 ½ granulated sugar
3 tbsp dark corn syrup
1 cup milk
1 tsp vanilla
1 ½ pecan halves
Butter sides of a heavy 3 quart saucepan. In saucepan, combine sugars, corn syrup, and milk. Heat and stir over medium heat till sugars dissolve and mixture comes to a boil. Then cook to soft ball stage (234 degrees) stirring occasionally. Cool 10 minutes. Add vanilla and beat by hand about 2 minutes. Add pecans and beat till it loses its gloss. Drop by tablespoons on buttered wax paper or foil. If it becomes too stiff to drop from spoon, add tsp hot water.
Pecan Sandies
Ruth Ray
1 cup butter 1/3 cup granulated sugar
2 tsp water
2 tsp vanilla
2 cups sifted all purpose flour
1 cup chopped pecans
Cream butter and sugar, add water and vanilla; mix well. Blend in flour and nuts. Chill 4 hours. Shape in balls or fingers. Bake on ungreased cookie sheet at 325 degrees for 20 minutes. Remove from pan; cool slightly; roll in confectioners' sugar. Makes 3 dozen.
Ritz Cracker Pie
Ruth Ray
3 egg whites
1 cup sugar
1 tsp vanilla
¾ cup chopped pecans
20 hand crumbled Ritz Crackers
Unsweetened whipping cream
Beat 3 egg whites until frothy. Gradually beat in 1 cup sugar. Beat until stiff, add vanilla and pecans. Add Ritz Crackers and mix well. Butter a 9" pie pan, pour in the mixture and bake 30 minutes at 350 degrees. When cool, top with unsweetened whipping cream
Ruth Ray's Beef Brisket
Ruth Ray
2-3 lb beef brisket
¾ cup water
1 ½ cup Worcestershire sauce
1 tbsp Liquid Smoke
1 tsp garlic powder
1 tsp steak seasoning
Reynolds Roast size Cooking Bag
Preheat oven to 300 degrees. Prime the cooking bag as directed on box. Sprinkle brisket with steak seasoning and garlic, place in cooking bag. Mix Worcestershire sauce and Liquid Smoke together in cooking bag. Cut vent holes in cooking bag as directed on box. Bake for 3 hours or until tender. Slice across the grain.
Spritz Cookies
Ruth Ray
1 cup butter, softened
½ cup sugar
2 ¼ cup all purpose flour
1 egg
1 tsp almond extract
Heat the oven to 400 degrees. Cream the butter and sugar. Add in the remaining ingredients. Fill cookie press with 1/4 of the dough at a time. Place cookies on ungreased baking sheet and bake 6 to 9 minutes. Cookies should set, but not brown.
Strawberry Delight
Ruth Ray
2 (60z) packages strawberry flavored gelatin
2 cups hot water
1 (16oz) package frozen strawberries
1 (20oz) crushed pineapple, drained
3 bananas, mashed
1 pint sour cream
1 cup chopped nuts
Mix strawberry gelatin in hot water. Stir until dissolved. Add strawberries, pineapple, and bananas. Pour half of the mixture into rectangular pan and chill. Spread sour cream and nuts over the half after it has set well. Pour remaining half of mixture on top of this and chill. Serve in squares. Allow a day to set.
Yankee Bread Dressing
Ruth Ray
4 slices of bread
1 cup of celery
1 cup of onion
1 egg
Salt and pepper
1 cup broth, or till soggy.
Mix ingredients together adding broth till soggy. Stuff turkey
Zucchini Bread
Ruth Ray
3 cup flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
3 medium eggs
2 cup sugar
1 cup light oil
1 tsp vanilla
2 cup grated zucchini
1 cup chopped nuts
Preheat oven to 350 degrees. Grease and flour 2 8x4x3 loaf pans. Sift flour with powder, soda and salt and cinnamon. Set aside. In large mixing bowl, beat eggs till foamy. Add sugar, blending well, stir in oil and vanilla. Gradually add dry ingredients until mixed. Fold in zucchini and nuts. Divide batter in two pans. Bake 60 minutes. Remove from oven and cool on wire rack for 15 minutes. Turn out to cool the rest of the way.
Ruth Ray's Fudge
Ruth Ray Dinstel
1/2 cup salted butter
1 1/2 cups evaporated milk
14 oz mini marshmallows
4 cup milk choc chips and
2 cups semi sweet choc mini chips or 4 cups semisweet choc mini chips
1 tsp vanilla extract or 4 cups butterscotch chips
2 tsp orange extract
2 tsp grated orange rind
3 or 4 cups of nuts, etc.
Heat and stir sugar, butter, milk, and marshmallow mixture over medium burner until it comes to a rolling boil. Continue to stir for an additional 5 minutes. Quickly add chips and vanilla, stir until smooth. Add filler (nuts, etc.). Pour into buttered pan. Refrigerate overnight, remove and decorate. Filler dried cranberries, toasted walnuts
MS Mud Fudge - white choc chips, dark choc chips, pecans, almonds, grated lemon, Brazil nuts, raisins, macadamia nuts and cashews.
