Fish Salad Recipe by Ruth Paget

Fish Salad Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-3 pounds white fish (fresh or frozen) 

-3/4 cup chopped parsley 

-1/2 cup minced onion 

-1/3 cup chopped dill pickle 

-1/4 cup chopped green pepper 

-3 chopped pimientos 

-2 cored and chopped tomatoes 

-1 cup mayonnaise 

-1 chilled iceberg lettuce with leaves separated 

Steps: 

1-Poach fish over low heat for 15 minutes till it flakes. 

2-Drain fish, cool, and flake completely with a fork. 

3-Combine fish with parsley, onion, dill pickle, green pepper, pimientos, tomatoes, and mayonnaise. 

4-Chill for 2 hours. Use an ice cream scoop to measure scoops of salad out onto chilled iceberg lettuce leaves. 

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Seafood Pasta Casserole Recipe by Ruth Paget

Seafood Pasta Casserole Recipe by Ruth Paget 

Serves 6 Ingredients: 

-3 pounds cooked, shelled, and chopped shrimp and/or crab 

-4 cups cooked tubetti pasta 

-1pound sliced mushrooms 

-4 cups Alfredo sauce 

-1/4 cup dry white wine 

-6 tablespoons Parmesan cheese 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Pour seafood into a 2-quart casserole dish and mix with pasta and mushrooms. 

3-Pour Alfredo sauce over the seafood mixture and blend well. Sprinkle Parmesan cheese on top of the mixture. 

4-Bake for 30 minutes. Place under the broiler for 1 minute and serve immediately. 

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Yorkshire Pudding and Sausage Recipe by Ruth Paget

Yorkshire Pudding with Sausage Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-1 cup sifted flour 

-1 teaspoon salt 

-1 cup milk 

-3 beaten eggs 

-1 pound link sausages 

Steps: 

1-Add flour, salt, and 1/3 of the milk to the eggs. Beat until the flour is dampened. Gradually, add the rest of the milk and blend to make a batter. 

2-Refrigerate batter. Boil sausages according to package directions. Drain. 

3-Preheat oven to 425 degrees Fahrenheit. 

4-Place sausages in a shallow baking dish. Bake for 20 minutes. Spoon out 4 tablespoons of fat and pour off the rest. 

5-Pour the 4 tablespoons of fat back over the sausages.

6-Pour pudding batter over the hot sausages and continue baking them for another 15 to 20 minutes until the Yorkshire pudding is puffy and brown. Cut in squares and serve at once. 

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Hunter's Beef Recipe by Ruth Paget

Hunter’s Beef Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-2 pounds round steak cut into 1-inch cubes 

-2 tablespoons flour 

-1 teaspoon salt 

-1 tablespoon butter 

-1 large chopped tomato or 1 cup canned diced tomatoes 

-1/2 pound quartered mushrooms 

-1 cup red wine 

-1/2 cup heavy cream 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Dredge meat in salted flour. Melt butter in a frying and brown meat. 

3-Add tomatoes and mushrooms and cook 5 minutes longer. Transfer meat, mushrooms, and tomatoes to a 9-inch casserole. Add wine and stir. 

4-Cover casserole and bake until the meat is tender for 1½ hours. 

5-When the meat is done, stir in the heavy cream and bake for 10 minutes longer with the cover on. 

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Cheese Puffs Recipe by Ruth Paget

Cheese Puffs Recipe by Ruth Paget 

Makes 12 Puffs 

Ingredients: 

-1 cup flour 

-1 teaspoon baking soda 

-1 teaspoon salt 

-1 teaspoon paprika 

-1 cup grated cheddar cheese 

-1 teaspoon mustard 

-2 beaten eggs 

-1/2 cup milk 

-2 cups vegetable oil for frying 

Steps: 

1-Sift flour, baking powder, salt, and paprika together in a mixing bowl and blend well. 

2-Add cheese to the flour mixture and blend well. 

3-In a separate bowl, mix the mustard, eggs, and milk together. Add the egg mixture to the flour mixture and blend well to make a batter. 

4-Heat oil to 375 degrees Fahrenheit. 

5-Drop batter by spoonfuls into the oil and let fry for 5 minutes. Drain on paper towels and serve warm. 

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Buttermilk Biscuits Recipe by Ruth Paget

Buttermilk Biscuits Recipe by Ruth Paget 

Makes 12 biscuits 

Ingredients: 

-1½ cups sifted flour 

-1 teaspoon baking powder 

-1 teaspoon baking soda 

-1 teaspoon salt 

-2 tablespoons vegetable oil 

-1/2 cup buttermilk 

Steps: 

1-Preheat oven to 400 degrees Fahrenheit. 

2-Mix flour, baking powder, baking soda, and salt together in a mixing bowl. 

3-In another mixing bowl, mix vegetable oil with buttermilk. Add buttermilk mixture to the flour mixture and blend well to form a dough.

4-Roll dough out to ½ inch in thickness and use a 2-inch biscuit cutter to make 12 biscuits. 

5-Place biscuits on a baking sheet and bake for 8 to 10 minutes. 

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Fish Chowder Recipe by Ruth Paget

Fish Chowder Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-1 large chopped onion 

-2 tablespoons olive oil 

-1 (15.5-ounce) can diced tomatoes 

-2 teaspoons salt 

-1 teaspoon pepper 

-1 cored, seeded, and chopped green pepper 

-3 large peeled and cubed potatoes 

-1 quart water 

-2 pounds fish cut into small cubes 

-1 tablespoon white wine (optional) 

Steps: 

1-Sauté onion in olive oil for 5 minutes in a soup pot, which has a cover. Add tomatoes, salt, pepper, green pepper, and potatoes and mix. Add 1 quart of water and mix. 

2-Add fish cubes and wine. 

3-Bring soup to a boil. Lower heat to medium and cover. Cook for 30 minutes or until potatoes are tender and fish flakes. 

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Chicken Creole Recipe by Ruth Paget

Chicken Creole Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-3 pounds chicken breast, cut into medium-size chunks 

-2 teaspoons salt 

-1/4 cup flour 

-1/3 cup vegetable oil 

-1 large chopped onion 

-1 teaspoon dry garlic 

-1 (1-pound) can diced tomatoes 

-3 cups water 

-1 small chopped hot pepper 

-2 teaspoons curry powder 

-1 bay leaf 

-1 teaspoon thyme 

Steps: 

1-Sprinkle chicken chunks with salt and flour. Heat oil in a frying pan with a cover and brown chicken on all sides. 

2-When the chicken is browned, add the onion and dry garlic to the pan. Cook slowly for 5 minutes. 

3-Add tomatoes, water, hot pepper, curry powder, bay leaf, and thyme to the pan. Mix the distribute the tomatoes and seasonings. 

4-Cover frying pan and cook on low heat for 1½ hours. 

Serve the chicken over cooked rice. You can make this recipe with shrimp as well. 

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Pineapple Fritters Recipe by Ruth Paget

Pineapple Fritters Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-2 cups sifted flour 

-1 teaspoon salt 

-1 teaspoon baking powder 

-1 (6-ounce) can evaporated milk 

-2/3 cup water 

-1 beaten egg 

-2 cups vegetable oil for frying 

-1 (1-pound) can of drained, pineapple rings 

-confectioner’s sugar for sprinkling 

Steps: 

1-Sift flour, salt, and baking powder together in a large bowl. 

2-Stir in milk, water, and egg. Mix until the batter is smooth. 

3-Heat oil till shimmering. (You should have at least two inches of oil in your frying pan.) 

4-Dip a pineapple ring in the batter and shake off excess batter. 

5-Dip the pineapple ring in oil and fry until golden brown. Let pineapple ring drain on a paper towel. Continue with the rest of the pineapple rings. 

6-Sprinkle the pineapple rings with confectioner’s sugar and serve warm. 

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Potatoes with Mustard Sauce Recipe by Ruth Paget

Potatoes with Mustard Sauce Recipe by Ruth Paget 

Serves 6 

Ingredients: 

 -6 medium potatoes 

-1 medium-sized chopped onion (about ¾ cup) 

-6 tablespoons butter 

-3 tablespoons flour 

-1½ cups vegetable stock 

-1 teaspoon salt 

-1 teaspoon pepper 

-1/4 cup mustard 

-1/4 cup breadcrumbs 

Steps: 

1-Preheat oven to 375 degrees Fahrenheit. 

2-Cook potatoes with their skin on in boiling water till tender. Cool and peel off skins. Cut potatoes in cubes.  

3-Place potatoes in a greased casserole. 

4-Sauté onions in butter till limp in a saucepan. Stir in the flour and stock. Cook until the sauce bubbles. 

5-Season sauce with salt, pepper, and mustard. Cook sauce slowly for 10 minutes. 

6-Pour sauce over potatoes. Sprinkle breadcrumbs on top of the potatoes and bake for 15 minutes or until bubbling hot. 

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Creamed Potatoes and Peas Recipe by Ruth Paget

Creamed Potatoes and Peas Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-15 small scrubbed potatoes 

-1½ cups shelled peas 

-3 tablespoons minced green onion 

-2 cups sour cream 

-1/2 cup chopped parsley 

-paprika (optional) 

Steps: 

1-Peel off a narrow strip of peel around the center of each potato. Cook potatoes in boiling salted water for 15 to 20 minutes. 

2-Drain potatoes. Cook peas and onions in a small amount of boiling salted water till tender for 15 minutes. Drain vegetables. 

3-Mix sour cream and parsley. 

4-Combine potatoes, peas, and onions. Pour sour cream mixture over vegetables. Sprinkle with paprika, if using. 

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Barbecue Baked Pork Chops Recipe by Ruth Paget

Barbecue Baked Pork Chops Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-6 pork chops 

-olive oil for browning pork chops 

-1/3 cup minced celery 

-juice of ½ lemon 

-2 tablespoons brown sugar 

-1 teaspoon salt 

-1 teaspoon mustard 

-1 teaspoon pepper 

-2 (15-ounce) cans tomato sauce 

-1/2 cup water 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Brown pork chops in olive oil in a skillet. Place browned pork chops in a shallow casserole, which has a cover. 

3-Sprinkle celery, lemon juice, brown sugar, salt, mustard, and pepper on top of the pork chops. 

4-Mix tomato sauce with the water. Pour tomato sauce mixture over the pork chops. 

5-Cover casserole and bake for 1 hour and 15 minutes so no pink shows in the meat. 

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Crab Stuffed Peppers Recipe by Ruth Paget

Crab Stuffed Peppers Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-1/4 cup diced celery 

-1 tablespoon minced onion 

-1/2 cup butter 

-1/2 cup water 

-3 cups stuffing mix 

-1 (6-ounce) can crabmeat with crabmeat and water separated 

-6 large green peppers with the tops cut off and ribs and seeds removed. Slice a little off the bottom of the green pepper, so it can stand upright. 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Sauté celery and onion in butter in a saucepan. Add water and crabmeat water. Stir, add stuffing mix, and blend well. 

3-Add crabmeat and blend well. 

4-Divide stuffing mixture into the upright green peppers. 

5-Grease a deep casserole dish and place the peppers in it. Cover the peppers with aluminum foil. Bake for 15 minutes and then bake for another 15 minutes without the foil 

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Pineapple-Cottage Cheese Spread Recipe by Ruth Paget

Pineapple-Cottage Cheese Spread Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-1 (6-ounce) package lime gelatin 

-1 (6-ounce) package lemon gelatin 

-8 cups boiling water 

-1 (8-ounce) can drained, crushed pineapple 

-1 (12-ounce) can evaporated milk 

-1/2 cup ranch salad dressing 

-1 cup small curd cottage cheese 

-2 teaspoons grated horseradish 

-1/2 cup chopped nuts 

Steps: 

1-Combine gelatins, boiling water, and crushed pineapple in a bowl. Chill this mixture till partially set. Then, whip the mixture with a blender. 

2-In another bowl, combine evaporated milk, ranch salad dressing, cottage cheese, horseradish, and chopped nuts. 

3-Add the evaporated milk mixture to the gelatin mixture and blend well. 

4-Place the mixture in a 1½-quart casserole dish and chill. 

Served with toasted white bread or brioche. 

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Date-Nut Pudding Pie Recipe by Ruth Paget

Date-Nut Pudding Pie Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-1 pre-made vanilla pudding from a (3.4-ounce) package 

-1 (16-ounce) package date-nut bread 

-2 tablespoons confectioners’ sugar 

Steps: 

1-Cut date-nut bread into 14 slices. 

2-Place 7 slices of bread in the bottom of an 8-inch casserole. 

3-Pour the vanilla pudding over the top of the date-nut bread. Place the remaining 7 slices of the date-nut bread over the pudding. 

4-Sprinkle with confectioners’ sugar and serve. 

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Vanilla Cookies Recipe by Ruth Paget

Vanilla Cookies Recipe by Ruth Paget 

Makes 12 cookies 

Ingredients: 

-2¼ cups sifted flour 

-1 teaspoon baking powder 

-1 teaspoon salt 

-1 cup sugar 

-1 teaspoon nutmeg 

-2 teaspoons vanilla 

-1 tablespoon cream 

-1/4 cup vegetable oil 

-2 beaten eggs 

-parchment paper 

Steps: 

1-Preheat oven to 400 degrees Fahrenheit. 

2-Combine flour, baking powder, salt, sugar, and nutmeg in a bowl and blend well (dry ingredients).  

3-Combine vanilla, cream, vegetable oil, and eggs in another bowl and blend well (wet ingredients). Add wet ingredients with dry ingredients and blend well. 

4-Use two spoons (one to measure and one to push) to drop dough onto a baking sheet lined with parchment paper. Bake for 12 minutes and cool cookies on a rack. 

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Peanut Butter Pie Recipe by Ruth Paget

Peanut Butter Pie Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-2 cups cold water 

-1/2 cup chunky peanut butter 

-1 (3.4-ounce) package instant vanilla pudding 

-1 (8-inch) pre-baked graham cracker pie crust 

Steps: 

1-Preheat oven to 400 degrees Fahrenheit. 

2-Mix milk and peanut butter till creamy. Add instant pudding and blend well. 

3-Place pudding in the graham cracker crust. Chill in refrigerator for 1 hour. 

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Peanut-Chocolate Bars Recipe by Ruth Paget

Peanut-Chocolate Bars Recipe by Ruth Paget 

Makes 14 bars 

Ingredients: 

-1/3 cup butter 

-1/2 cup chunky peanut butter 

-32 marshmallows (1/2 pound) 

-2 (1-ounce) squares unsweetened chocolate 

-3 cups sugar coated corn flakes 

Steps: 

1-Place butter, peanut butter, marshmallows, and chocolate in a saucepan and cook over low heat until chocolate and marshmallows are melted. Blend well. 

2-Add corn flakes and blend well. Pack mixture into an 8-inch square pan. Let stand until mixture becomes firm. 

3-Cut into bars when the mixture is cool. 

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Almond Cookies Recipe by Ruth Paget

Almond Cookies Recipe by Ruth Paget 

Makes 12 cookies 

Ingredients: 

-2¼ cups flour 

-1 teaspoon baking powder 

-1 teaspoon salt 

-3/4 cup sugar 

-1 cup vegetable oil 

-1 beaten egg 

-1 teaspoon almond extract 

-parchment paper 

Steps: 

1-Preheat oven to 400 degrees Fahrenheit. 

2-Combine flour, baking powder, salt, and sugar together in a bowl and blend well (dry ingredients).  

3-Combine vegetable oil, egg, and almond extract in a separate bowl (wet ingredients). 

4-Combine dry and wet ingredients and blend well. 5-Use two spoons (one to measure and one to push) to drop dough onto a baking sheet lined with parchment paper. Bake for 12 minutes and cool on a rack. 

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Orange Cookies Recipe by Ruth Paget

Orange Cookies Recipe by Ruth Paget 

Makes 12 cookies 

Ingredients: 

-2½ cups flour 

-1 teaspoon salt 

-1 teaspoon cinnamon 

-1 cup sugar 

-1 teaspoon grated orange rind 

-1 cup olive oil 

-1 (3-ounce) package of cream cheese 

-1 teaspoon vanilla extract 

-1 egg yolk -parchment paper 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Combine flour, salt, cinnamon, and orange rind in a bowl and blend well (dry ingredients). 

3-In another bowl, mix together olive oil, cream cheese, vanilla extract, and egg yolk (wet ingredients). Blend wet ingredients till creamy. 

4-Add wet ingredients to dry ingredients and blend well. 

5-Use two spoons to measure and push the dough onto a baking sheet lined with parchment paper.  Bake for 15 minutes and cool on a rack.  

(A Royal Oak, Michigan recipe)

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Dried Apple Coffee Cake Recipe by Ruth Paget

Dried Apple Coffee Cake Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-2 cups flour 

-2 teaspoons baking soda 

-1 teaspoon salt 

-1/2 cup sugar 

-1 teaspoon nutmeg 

-1 teaspoon vegetable oil 

-1/3 cup melted butter 

-3/4 cup milk 

-1/2 cup chopped dried apples 

Steps: 

1-Preheat oven to 450 degrees Fahrenheit. 

2-Mix flour, baking soda, salt, sugar, and nutmeg together in a bowl (dry ingredients). 

3-In another bowl, mix oil, melted butter, and milk together (wet ingredients). Add wet ingredients to dry ingredients and blend well. 

4-Bake for 14 to 15 minutes. 

5-Cool in pan and cut in rectangles to serve. 

(A Royal Oak, Michigan recipe)

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Waffles with Ice Cream Recipe by Ruth Paget

Waffles with Ice Cream Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-6 toaster waffles 

-3/4 cup coconut flakes 

-1/2 cup firmly packed brown sugar 

-1 tablespoon melted butter 

-1 tablespoon milk 

-1 pint vanilla ice cream 

Steps: 

1-Preheat oven to 425 degrees Fahrenheit. 

2-Toast waffles in a toaster. Place waffles on a baking sheet. Mix coconut, brown sugar, butter, and milk together. Spread this mixture on the toasted waffles. 

3-Place waffles in the oven for 5 minutes or until the top is bubbly. 

4-Serve waffles with a scoop of vanilla ice cream on top. 

(A Royal Oak, Michigan recipe)

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Sugar Drop Cookies Recipe by Ruth Paget

Sugar Drop Cookies Recipe by Ruth Paget 

Makes 12 cookies 

Ingredients: 

-1/2 cup confectioners’ sugar 

-1½ cups sifted flour 

-3/4 cup oil 

-2 tablespoons water 

-1 teaspoon lemon extract 

-2 teaspoons vanilla extract 

-parchment paper for baking sheet 

Steps: 

1-Preheat oven to 400 degrees Fahrenheit. 

2-Mix sugar and flour together (dry ingredients). 

3-Mix oil, water, lemon extract, and vanilla extract together (wet ingredients). Mix wet ingredients with dry ingredients to form a dough.

4-Use two spoons (one to measure dough and the other to push dough onto the cookie sheet) to drop 12 scoops onto a baking sheet lined with parchment paper. 

5-Bake dough for 10 minutes and cool baked cookies on rack. 

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Ritzy Rice Dessert Recipe by Ruth Paget

Ritzy Dessert Rice Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-2/3 cup instant rice 

-2/3 cup water 

-1/2 cup pineapple juice 

-1 teaspoon salt 

-1 cup chopped marshmallows 

-6 diced maraschino cherries 

-3/4 cup drained, crushed pineapple 

-1/3 cup chopped walnuts 

-2 cups sweetened, whipped cream 

Steps: 

1-Combine instant rice, water, pineapple juice, and salt in a pot. Mix to moisten all rice. Bring to a boil over high heat. Cover and simmer for 5 minutes. 

2-Remove from heat and let stand for 5 minutes. Add marshmallows, cherries, pineapple, and walnuts. 

3-Cool to room temperature. Add in the whipped cream and mix. Chill for 1 hour before serving. 

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Easy Pudding Recipe by Ruth Paget

Easy Rice Pudding Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-2/3 cup instant rice 

-2¾ cup whole milk 

-1/3 cup sugar 

-2 tablespoons cornstarch 

-1 tablespoon butter 

-1 teaspoon salt 

-1 teaspoon vanilla 

-1 teaspoon nutmeg 

-1 teaspoon cinnamon 

-1 teaspoon sugar 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Combine instant rice, whole milk, sugar, cornstarch, butter, salt, vanilla, and nutmeg in a buttered 1-quart casserole dish. 

3-Bake for 1 hour. Stir after 15 minutes and once again when the pudding is done. 

4-Sprinkle pudding with cinnamon and sugar. Place under broiler a few minutes to brown. 

Serve warm or chilled. 

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Dried Apple-Rice Pudding Recipe by Ruth Paget

Dried Apple-Rice Pudding Recipe by Ruth Paget 

Serves 6 

Ingredients: 

 -2/3 cup instant rice 

 -1½ cups milk 

-1/4 teaspoon salt 

-1 tablespoon unflavored gelatin 

-2 tablespoons cold water 

-1 beaten egg 

-1/3 cup sugar 

-2/3 cup milk 

-1 teaspoon almond extract 

-1 cup whipped cream 

-1/3 cup chopped dried apples 

 Steps: 

1-Combine instant rice, milk, and salt in a large pot. Mix liquid to moisten all rice. Bring to a boil and heat till fluffy. Remove from heat. 

2-Soften gelatin in cold water. Add egg, sugar, and milk to the gelatin. Add gelatin mixture to the rice mixture. Heat mixture until it thickens slightly. 

3-Remove from heat. Add almond extract to rice mixture. Chill until slightly thickened. 

4-Add whipped cream to rice mixture. Then, add chopped apples. 

5-Chill in an 8-inch square pan until solid. Cut in rectangular pieces to serve. 

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Rhubarb Cake Recipe by Ruth Paget

Rhubarb Cake Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-2 cups fresh rhubarb cut into 1½-inch pieces 

-1/4 cup sugar 

-1 teaspoon instant tapioca 

-1 teaspoon nutmeg 

-1 teaspoon cinnamon 

-1½ cups sifted flour 

-1 teaspoon baking soda 

-1 teaspoon salt 

-1/4 cup sugar 

-2 beaten eggs 

-1/4 cup melted butter 

-1 cup buttermilk 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Arrange rhubarb in the bottom of a 9-inch square pan. Top rhubarb with the sugar that has been mixed with the tapioca, nutmeg, and cinnamon. 

3-Mix the flour with the baking soda and salt (dry ingredients). Beat sugar into the eggs and blend with the butter and buttermilk (wet ingredients). Mix dry and wet ingredients together and blend thoroughly to make a batter. 

4-Pour batter over the rhubarb to thoroughly cover it. 

5-Bake for 30 minutes and let cool in pan. Cut in rectangles to serve. 

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Baked Tomatoes with Green Beans Recipe by Ruth Paget

Baked Tomatoes and Green Beans Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-6 ripe firm tomatoes 

-1 (14.5-ounce) can drained green beans 

-1 cup melted butter 

-1/4 cup slivered almonds 

-1 cup warm Hollandaise sauce 

Steps: 

1-Preheat oven to 375 degrees Fahrenheit. 

2-Wash and cut a slice from the top of each tomato. Scoop out the insides to leave the tomato hollow. 

3-Sauté almonds in butter until lightly browned. Add green beans and mix for 5 minutes. 

4-Place tomatoes on a baking sheet and fill with the green bean-almond mixture. Bake for 10 minutes.  

5-Remove tomatoes from the oven and cover with the Hollandaise sauce. Return to the oven for 5 to 10 minutes until a glaze forms on the Hollandaise sauce.  Serve immediately. 

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Tuna-Olive Casserole Recipe by Ruth Paget

Tuna-Olive Casserole Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-1 (7-ounce) can drained tuna in water 

-1 cup breadcrumbs 

-1/2 cup minced celery 

-1/4 cup chopped black olives 

-1 tablespoon minced onion 

-1 teaspoon lemon juice 

-1 teaspoon Tabasco sauce 

-1/4 cup mayonnaise 

-2 eggs separated 

Steps: 

1-Mix tuna, breadcrumbs, celery, black olives, minced onion, lemon juice, Tabasco sauce, mayonnaise, and egg yolks. 

2-Beat egg whites till stiff. Blend egg whites with tuna mixture. 

3-Place mixture in a 1-quart casserole and bake for 40 minutes. 

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Mustard Baked Spareribs Recipe by Ruth Paget

Mustard Baked Spareribs Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-4 pounds spareribs 

-2 teaspoons salt 

-1 teaspoon pepper 

-1 teaspoon cayenne pepper 

-1 teaspoon dry onions 

-1 teaspoon dry garlic 

-1/2 cup mustard 

-2 tablespoons melted butter 

-1 cup chicken stock 

-1 cup water 

Steps: 

1-Preheat oven to 375 degrees Fahrenheit. 

2-Cut spareribs into strips. Rub sides with a mixture of salt, pepper, cayenne, onion, and dry garlic. 

3-Spread each piece with a coating of mustard. 

4-Place spareribs in a roasting pan and pour the melted butter over the top. Add stock and water. 

5-Bake for 2½ hours or until meat is tender. 

Serve with scalloped potatoes, broiled tomatoes, and fruit salad. 

(A Royal Oak, Michigan Recipe)

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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Spareribs and Green Beans Recipe by Ruth Paget

Spareribs and Green Beans Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-3½ pounds short ribs 

-3 teaspoons salt 

-1 teaspoon pepper 

-1 teaspoon pepper 

-1 cup flour for coating spare ribs for frying 

-3 tablespoons oil 

-2½ cups water 

-1 pound green beans, cleaned and slivered 

-8 small white onions, cleaned and cut in half 

-1 teaspoon cayenne pepper 

 Steps: 

1-Sprinkle short ribs with salt and pepper. Then, cover with a light coating of flour. 

2-Heat oil in a large saucepan. Place meat in a frying pan and brown on all sides. 

3-Add water to the frying pan and cover. Cook slowly for 1½ hours or until meat is tender. 

4-When the meat is tender, add the vegetables and the cayenne pepper. Cover the frying pan and cook slowly for another 1½ hours. 

(A Royal Oak, Michigan recipe)

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Baked Spaghetti Recipe by Ruth Paget

Baked Spaghetti Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-1 tablespoon vegetable oil 

-1 large chopped onion 

-1/2 pound ground beef 

-1 teaspoon pepper 

-1 (15-ounce) can tomato sauce 

-1 pound cooked spaghetti 

-1 cup grated cheese 

Steps: 

1-Heat oil in a saucepan. Add onion and cook until soft. Add beef and cook until it is no longer pink. Add pepper and stir. 

2-Add tomato sauce to beef and stir. Next, add in spaghetti and stir. 

3-Pour mixture into a casserole. Top spaghetti-beef mixture with grated cheese. 

4-Cover casserole and cook for 20 to 30 minutes. 

Serve with extra grated cheese. 

(A Royal Oak,Michigan recipe)

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

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Pineapple Spareribs Recipe by Ruth Paget

Pineapple Spareribs Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-3 pounds spareribs 

-salt and pepper to season as you like 

-1/2 cup minced onion 

-1/4 cup minced green pepper 

-2 (15-ounce) cans tomato paste 

-1 tablespoon Worcestershire sauce 

-1/3 cup cider vinegar -1 cup canned, crushed pineapple with juice 

-1/4 cup brown sugar -1 teaspoon dry mustard 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Cut after every third rib about halfway through the strip of meat. Sprinkle with salt and pepper. 

3-Place spareribs in a shallow baking pan for 1½ hours. 

4-While ribs are roasting, mix the remaining ingredients. 

5-At the end of 1½ hours, let the spareribs cook 50 minutes longer and baste every 10 minutes with the pineapple sauce. 

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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Sausage Bake Recipe by Ruth Paget

Sausage Bake Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-1 (20-ounce) can sliced apples 

-1 (29-ounce) can chopped sweet potatoes 

-2 tablespoons brown sugar 

-1 teaspoon nutmeg 

-2 tablespoons melted butter 

-1 pound little pork sausages 

-1 teaspoon dry ginger 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Place apple slices along each end of a 1½ - quart rectangular casserole. 

3-Drain sweet potatoes and reserve liquid for sausages. Place sweet potatoes in the center of the casserole. Sprinkle the sweet potatoes with brown sugar, nutmeg, and melted butter. 

4-Arrange sausages in a separate baking dish. Pour sweet potato liquid over the sausages and sprinkle ginger on the sausages. 

5-Bake both casseroles for 1½ hours. 

6-Transfer sausages from the baking casserole and arrange around the apple-sweet potato mixture in the other baking casserole and serve. 

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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Salmon Loaf Recipe by Ruth Paget

Salmon Loaf Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-1 (1-pound) can salmon 

-2 cups cooked salmon with skin removed 

-2 cups bread crumbs 

-1 beaten egg 

-1/2 cup salmon liquid from canned salmon liquid 

-3 tablespoons cornstarch 

-2 tablespoons chopped parsley 

-2 tablespoons melted butter 

-2 tablespoons lemon juice 

Steps: 

1-Preheat oven to 375 degrees Fahrenheit. 

2-Drain canned salmon and reserve liquid. Add bread crumbs and egg to the canned salmon and cooked salmon and blend well. 

3-Place canned salmon liquid in a measuring cup and add water to make ½ cup liquid. Add cornstarch to the liquid and stir to dissolve. Add this liquid to the salmon-bread crumb mixture and blend well. 

4-Add parsley, melted butter, and lemon juice to the salmon-bread crumb mixture and blend well. 

5-Shape salmon mixture into a loaf and place in a greased bread loaf pan. 

6-Bake for 40 minutes. Once baked, let the salmon loaf stand for 5 minutes before placing the loaf on a serving platter. 

Serve with mustard-sour cream dressing on the side.

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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Beer Batter Fried Shrimp Recipe by Ruth Paget

Beer Batter Fried Shrimp Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-2 cups flour 

-1/2 cup cornstarch 

-1/4 cup white corn meal 

-1 teaspoon baking powder 

-1 beaten egg 

-3 cups beer (ale) 

-1/2 cup milk 

-5 pounds shelled, fresh shrimp 

-6 cups vegetable oil for frying 

Steps: 

1-Mix flour, cornstarch, corn meal, and baking powder together in a bowl (dry ingredients). 

2-In a separate bowl, combine the egg, beer, and milk and blend well (wet ingredients). Mix the wet ingredients into the dry ingredients. 

3-Heat oil in a pot to 400 degrees Fahrenheit. 

4-Dunk individual shrimp in the batter and shake off excess batter. Gently drop shrimp in the hot oil and fry for three to four minutes. 

5-Drain shrimp on paper towels and serve hot. 

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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Shrimp Toasts Recipe by Ruth Paget

Shrimp Toasts Recipe by Ruth Paget 

Makes 24 Shrimp Toasts - Serves 6

Ingredients: 

-2 tablespoons Tabasco sauce 

-2 tablespoons Worcestershire sauce 

-1 teaspoon salt -1 cup mayonnaise 

-24 boiled and peeled shrimp -6 slices of bread 

Steps: 

1-Mix Tabasco, Worcestershire sauce, salt, and mayonnaise together. Add shrimp and blend till all the shrimp are coated with the mayonnaise sauce. 

2-Toast bread. Cut each slice of toast into fourths. 

3-Place one shrimp plus mayonnaise sauce on each toast. 

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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Tomato Sauce Recipe by Ruth Paget

Tomato Sauce Recipe by Ruth Paget 

Serves 6 for Salisbury Steak Topping 

Ingredients: 

-3 tablespoons olive oil 

-1/2 cup chopped green pepper 

-¼ cup thinly sliced celery 

-1 (8-ounce) can tomato sauce 

-1/2 cup chopped onion 

-1 teaspoon sugar 

-1 teaspoon dry basil 

-1 teaspoon freshly ground basil 

-1 teaspoon parsley flakes 

-1 teaspoon pepper 

-1 teaspoon salt 

Steps: 

1-Heat oil in a frying pan and cook green peppers for 2 minutes. 

2-Add the celery, tomato sauce, chopped onion, sugar, basil, parsley, pepper, and salt to the green peppers. 

3-Cook for 15 minutes or until the sauce thickens. 

 Serve on Salisbury steaks. 

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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Salisbury Steak Recipe by Ruth Paget

Salisbury Steak Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-2 pounds hamburger 

-2 teaspoons salt 

-1 teaspoon thyme 

-1 teaspoon black pepper 

-1 teaspoon dry garlic 

-1/4 cup chopped onion 

-2 tablespoons minced green pepper 

-1/4 cup flour for dredging 

-3 tablespoons olive oil 

-2 cups bottled marinara sauce 

-1/4 cup Parmesan cheese for sprinkling 

Steps: 

1-Combine hamburger with salt, thyme, pepper, garlic, onions, and green peppers. 

2-Form the meat mixture into six 3/4-inch patties. Dredge the patties in the flour and coat on all sides. 

3-Heat oil and cook on each side for about 10 minutes total until the meat is browned nicely. 

Serve topped with warm marinara sauce and a sprinkling of Parmesan cheese. 

(A Royal Oak, Michigan recipe)

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Strawberry Sherbet Recipe by Ruth Paget

Strawberry Sherbet Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-1/4 cup lemon juice 

-1/2 cup sugar 

-1 teaspoon salt 

-2 cups whole milk 

-2 cups fresh strawberries with the tops cut off and quartered 

Steps: 

1-Mix lemon juice, sugar, and salt together. Then, stir in the milk and blend well. 

2-Mash the strawberries into a pulp and stir into the milk mixture. 

3-Place the mixture in a metal bowl and place in freezer with plastic wrap tightly sealed over it. When the mixture has solid outer edges and a mushy center, take the sherbet out. 

4-Transfer the sherbet to a mixing bowl and beat with a blender until smooth. 

5-Pour the mixture back into the metal bowl and freeze until solid. 

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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Strawberry Shortcake Recipe by Ruth Paget

Strawberry Shortcake Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-2 cups sifted flour 

-1/4 cup sugar 

-4 teaspoons baking powder 

-1 teaspoon salt 

-1 teaspoon nutmeg 

-1/2 cup softened butter 

-2 beaten egg yolks 

-1/3 cup milk 

-1 quart strawberries with tops cut off and quartered 

-2 cups whipped cream 

Steps: 

1-Preheat oven to 450 degrees Fahrenheit. Butter a 9-inch round cake pan. 

2-Sift flour, sugar, baking powder, salt, and nutmeg together. Add butter to this mixture and blend with a fork until it resembles corn meal. 

3-Add eggs to the flour mixture and blend. Then, add milk to the flour-egg mixture and blend. 

4-Place dough in the cake pan and smooth down. Bake for 12 minutes. 

5-When the cake is done, let it cool completely on a rack. Cut the cake in half crosswise so you have two layers. Cover the bottom layer with strawberries. Place the top layer on top of the bottom layer with strawberries. 

6-Place berries on the top layer. Place whipped cream on top of the strawberries and smooth down. 

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Roast Beef Recipe by Ruth Paget

Roast Beef Recipe by Ruth Paget 

My English ancestors were all beefeaters. 

Serves 6 

Ingredients: 

-3-pound roast beef 

-meat thermometer 

Steps: 

1-Remove meat from the refrigerator 30 minutes before roasting to allow it to come to room temperature.

2-Preheat oven to 325 degrees Fahrenheit. 

3-Bake the roast beef without cover, water, basting, or turning until the thermometer reaches the degree of doneness you like: 

-140 degrees Fahrenheit = rare 

-160 degrees Fahrenheit = medium 

-170 degrees Fahrenheit = well-done 

General Timing Guidelines: 

-allow 20 minutes per pound for rare 

-allow 27 minutes per pound for medium 

-allow 33 minutes per pound for well-done 

4-Transfer cooked roast to a warm serving platter. 

Let stand for 15 to 20 minutes before slicing. 

Serving suggestions: 

-broiled tomato halves with garlic-bread crumb topping 

-mashed potatoes with butter and Parmesan cheese 

-salad with blue cheese dressing 

-berry pie 

 (A Royal Oak, Michigan Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Currant-Almond Rice Recipe by Ruth Paget

Currant-Almond Rice Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-1/4 cup butter 

-1/4 cup chopped onion 

-1/4 cup chopped almonds 

-1/4 cup chopped currants 

-1 teaspoon salt 

-2 teaspoons cinnamon 

-4 cups cooked rice 

Steps: 

1-Melt butter in a Dutch oven. Add onion and cook for 10 minutes. 

2-Add almonds and currants to butter and cook for 5 minutes. Add cinnamon and salt. 

3-Add cooked rice to the Dutch oven. Stir mixture until the rice is steaming hot. 

Serve with roast chicken, turkey, or lamb. 

(A Royal Oak Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books