London Broil Recipe by Ruth Paget

London Broil Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-1½ pounds flank steak 

-vegetable oil for brush steak 

-1 tablespoon butter 

-1 (10.5-ounce) jar of beef gray 

-2 tablespoons Worcestershire sauce 

-1 (4-ounce) can of drained and sliced mushrooms 

Steps: 

1-Preheat broiler for 10 minutes. Arrange steak on a greased rack. Brush with vegetable oil. 

2-Place steak surface 2 inches from the heat. Broil for 5 minutes on each side. 

3-Remove from heat and spread butter on top. Cut the steak diagonally across the grain into very thin strips. 

4-Heat gravy in the microwave with the mushrooms stirred in. Serve alongside the steak. 

(A Royal Oak, Michigan recipe)

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

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Almond Sauce for Fish Recipe by Ruth Paget

Almond Fish Sauce Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-1/2 cup butter 

-1 tablespoon Worcestershire sauce 

-1 tablespoon liquid mustard 

-1/2 cup slivered almonds 

-1 tablespoon lemon juice 

-2 tablespoons horseradish 

Steps: 

1-Melt butter in a saucepan. Add the rest of the ingredients. Bring the liquid to a boil and remove from heat. 

2-Serve hot. 

(A Royal Oak, Michigan recipe)

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

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Marinated Prunes and Almonds Recipe by Ruth Paget

Marinated Prunes and Almonds Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-1 pound prunes 

-1/2 cup sugar 

-1 teaspoon cinnamon 

-1 cup prune liquid for boiling 

-1/2 cup amontillado sherry 

-2 tablespoons rum 

-1 cup slivered almonds 

Steps: 

1-Place prunes in a bowl. Add cold water to cover and set in a refrigerator over night. 

2-Drain prune liquid and measure 1 cup for use in the recipe. Combine prune liquid with sugar and cinnamon. Bring liquid to a boil. 

3-Remove liquid from heat. Halve the prunes and take out pits. Add boiling liquid to prunes along with sherry, rum, and almonds. 

4-Place prunes and liquid in the refrigerator and chill thoroughly. Serve over ice cream. 

(A Royal Oak, Michigan Recipe) 

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

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Crab Louis Salad Recipe by Ruth Paget

Crab Louis Salad Recipe by Ruth Paget 

Serves 6 

Ingredients: 

For Dressing: 

-1 cup mayonnaise 

-1/3 cup French dressing 

-1/4 cup chili pepper sauce 

-2 tablespoons minced chives 

-2 tablespoons minced green olives 

-1 teaspoon horseradish 

-1 teaspoon Worcestershire sauce 

-1 teaspoon salt 

-1 teaspoon pepper 

 -8 cups chilled iceberg lettuce torn into bite-sized pieces 

-3 cups cooked and flaked crabmeat 

-4 quartered hard-boiled eggs 

Steps: 

1-Combine mayonnaise, French dressing, chili pepper sauce, chives, olives, horseradish, Worcestershire sauce, salt, and pepper. 

2-Arrange lettuce in a shallow, chilled serving platter. Mound crabmeat on top of the salad. Spoon dressing over the crab. Arrange egg quarters around the salad. 

(A Royal Oak, Michigan Recipe) 

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

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Brownies Recipe by Ruth Paget

Brownies Recipe by Ruth Paget 

Serves 6 

Ingredients: 

1 cup sugar

1 teaspoon salt 

1 cup flour 

1 cup chopped walnuts 

2 (1-ounce) squares unsweetened chocolate 

¼ cup butter 

2 beaten eggs 

1 teaspoon vanilla 

 Steps: 

1-Preheat oven to 300 degrees Fahrenheit. 

2-Mix sugar, salt, flour, and nuts together in a bowl. 

3-Melt chocolate and butter in a pan over another pan with boiling water in it. Remove pan with melted chocolate and butter from heat. Mix chocolate with beaten eggs and vanilla. 

4-Mix chocolate mixture with flour mixture to form a batter. 

5-Place batter in a 1½ - quart square baking dish. Bake for 1 hour or until a toothpick insert in the brownies comes out clean. 

(A Royal Oak, Michigan Recipe) 

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

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Light Lunch Calabria Italy by Ruth Paget

Light Lunch Calabria Italy by Ruth Paget 

Swordfish and spicy hot pepper are the standout ingredients of Calabrian cuisine from the toe of the Italian peninsula across from the island of Sicily. 

With a minimal pantry, Calabrians turn out healthy and delicious meals as described in the cookbook My Calabria by Rosetta Costantino with Janet Fletcher. The following 5 dishes use familiar ingredients in different ways: 

p. 32 – Crispy Eggplant Meatballs 

-eggplant 

-breadcrumbs 

-pecorino cheese 

-parsley 

-garlic 

-egg -olive oil for frying 

p. 37 – Calabrian Sweet Pepper Fritters 

-flour 

-yeast 

-salt 

-sun-dried sweet peppers 

-olive oil -garlic 

p.75 – Rigatoni Pasta with Ricotta and Sausage 

-sweet or hot Italian sausage 

-olive oil -Ricotta cheese 

-black pepper 

-rigatoni or penne rigate pasta 

-pecorino cheese

p.96 – Chicken Soup with Ricotta Dumplings  

-Ricotta cheese 

-eggs 

-breadcrumbs 

-pecorino cheese 

-parsley 

-flour 

-chicken broth 

p. 101 – Rita Callipo’s Creamy Red Onion Soup  

-sweet Italian red onions 

-olive oil 

-kosher salt 

-flour 

-vegetable broth

-pecorino cheese 

My Calabria: Rustic Family Cooking from Italy’s Undiscovered South by Rosetta Costantino with Janet Fletcher contains many recipes that make use of vegetables. Gardeners especially might enjoy trying recipes from this book. 

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

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Light Lunch Emilia-Romagna Italy by Ruth Paget

Light Lunch Emilia-Romagna Italy by Ruth Paget  

It is hard to think of a light lunch coming from Emilia-Romagna (Italy), the home of hearty lasagnas, cheese tortellini pasta, and meaty ragú tomato sauce, but if you slowly read Lynne Rossetto Kasper’s The Splendid Table: Recipes from the Heartland of Northern Italian Food, the cookbook delivers both everyday and feast dishes. 

The capital of Emilia Romagna is nicknamed “Bologna the Fat,” but in reasonable portions you can be well-fed and trim with the following dishes: 

p.345 – Basil and Onion Mashed Potatoes  

-potatoes 

-milk 

-butter 

-olive oil 

-parsley 

-garlic 

-basil 

-Parmesan cheese 

p.351 – Roasted Beets and Onions 

-beets 

-onions 

-olive oil 

-balsamic vinegar 

 p.116 – Garganelli Pasta with Roasted Peppers, Peas, and Cream 

-red bell peppers 

-butter 

-prosciutto 

-heavy cream 

-garganelli or penne rigate pasta 

-peas -Parmesan cheese 

-black pepper 

p.28 – Garlic Crostini Pancetta 

 -baguette or other crusty bread 

-garlic 

-olive oil 

-pancetta slices 

p.96 – Tagliatelle with Fresh Porcini Mushrooms  

-porcini mushrooms 

-butter 

-egg pasta 

-black pepper 

-Parmesan cheese 

The Splendid Table by Lynne Rossetto Kasper written with Renaissance just proportions to closely approximate the wonderful food of Emilia-Romagna might make many Americans consider it to be their second favorite cuisine after their mother’s like the Italians. 

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

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Light Lunch Northern Italy by Ruth Paget

Light Lunch Northern Italy by Ruth Paget 

Bargain shoppers can find many delicious yet inexpensive dishes for their weekly menus in Marlena de Blasi’s cookbook Regional Foods of Northern Italy. The 200 recipes in this book take readers beyond Venice to the Alps and wine growing regions: all delightful fare. 

The following 5 dishes show off the elegant yet simple recipes of these lesser-known regions: 

p. 29 – Salad of Arugula, Raw Porcini Mushrooms, and Pecorino Ceese (From the La Marche region south of Venice and Emilia-Romagna) 

-arugula lettuce 

-porcini mushrooms 

-olive oil 

-lemon zest 

-mint leaves 

-pecorino cheese 

p. 32 – Pecorino Foccacia Flatbread (From the La Marche region south of Venice and Emilia-Romagna)  

-Fennel-Chile oil for the topping 

-For dough: 

-yeast 

-sugar 

-water 

-olive oil 

-pecorino cheese 

-flour 

Flatbread dough just needs to be punched down once after rising, making it easier to make than a loaf of bread. 

p. 56 – Tagliatelle Barberesco with Tomatoes and Mushrooms (From the Piedmont region, home of Italy’s most famous wine – Barolo) 

-fresh pasta 

-sweet butter 

-shallots 

-wild mushrooms 

-tomato purée 

-Barberesco wine 

-bread crumbs 

p. 58 – Hazelnut Sauce (From the Piedmont region) 

-hazelnuts 

-garlic 

-olive oil 

-cream 

-Parmesan 

-Dutch-process cocoa -cognac 

p.88 – Whole Cheese-Stuffed Roasted Pumpkin (From the Friuli-Venezia Giulia region north of Venice) 

-onions 

-mushrooms 

-mascarpone cheese 

-Emmenthaler cheese 

-Parmagiano cheese 

-eggs 

-white bread 

-pumpkin 

You alternate layers of mushrooms, bread, and cheese inside the pumpkin you roast for a great unexpected treat. To learn more about northern Italian cuisine, Marlena de Blasi’s Regional Foods of Northern Italy is a great introduction to these lesser-known recipes. 

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

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Light Lunch Southern Italy by Ruth Paget

Light Lunch Southern Italy by Ruth Paget 

Bargain buyers can find several delicious and inexpensive dishes amidst the Baroque prose and culinary culture insights in Marlena de Blasi’s cookbook A Taste of Southern Italy: Delicious Recipes and a Dash of Culture. 

The following 5 recipes and their main ingredients provide an idea of the recipe gems in this book: 

p. 21 – Pasta with Green Tomatoes (From the Lazio region around Rome) 

-green tomatoes 

-purple onion 

-basil 

-garlic 

-bread crumbs 

-bucatini or other string pasta 

-capers -pecorino cheese 

The green tomatoes are used to make a puréed sauce. 

p. 126 – Purée of Dried Beans and Bitter Greens Spread (From the Puglia region, the heel of the Italian Peninsula) 

-cannellini beans 

-fava beans 

-olive oil 

-fennel seeds 

-heavy cream 

-dandelion greens, mustard greens, or red chard 

-garlic 

-country bread 

p. 154 – White Bean Fritters (From the Basilicata region sandwiched between Puglia to the east, Campania to the West, and Calabria to the south)  

-cannellini beans 

-rosemary 

-yellow onion 

-garlic 

-cabbage -rosemary leaves 

-olive oil -

-egg 

-bread crumbs 

p. 168 – Spiced Ricotta Spread (From the Calabria region opposite Sicily on the southernmost tip of the Italian peninsula)

 -anchovies 

-whole milk ricotta 

-grappa or cognac 

-red chile peppers 

-garlic -capers 

p. 233 – Sardinian Bread Pudding (From the island of Sardegna above Sicily) 

-bread 

-whole milk 

-heavy cream 

-eggs 

-pecorino cheese 

-olive oil 

-garlic 

-red chile pepper 

For a vacation on an ordinary day, Marlena de Blasi’s A Taste of Southern Italy is a fun read with many appealing recipes. 

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

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French Toast Recipe by Ruth Paget

French Toast Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-6 slices of bread 

-3 beaten eggs 

-2 cups milk 

-1/2 cup sugar 

-butter for frying toast 

Steps: 

1-Slice bread in half diagonally. 

2-Mix eggs, milk, and sugar together. 

3-Dunk bread halves in milk-egg mixture. 

4-Fry bread halves till brown. Serve French toast with syrup or sliced, sugared strawberries. 

(A Monterey County California Recipe) 

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

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Crepes Recipe by Ruth Paget

Crêpes Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-6 cups flour 

-3 eggs 

-1 cup milk 

-4 cups water 

-1 teaspoon salt 

-1/2 cup olive oil 

Steps: 

1-Place flour in a large mixing bowl. 

2-Place eggs in a separate bowl and whisk them. Add milk and water to the eggs and whisk some more. 

3-Pour the liquid into the flour. Mix with a wooden spoon, crushing lumps of flour. 

 4-Use a whisk to make the batter smooth. Add salt and olive oil and mix till velvety. 

5-Wait 2 hours before making crêpes. 

You can fill the crêpes with items such as the following: 

-lettuce and salad dressing 

-ham and cheese 

-eggs and cheese 

-eggs, ham, and cheese 

-hazelnut spread 

-dried fruit and blue cheese dressing 

-ratatouille vegetable stew 

-jam 

(A Monterey County California Recipe) 

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

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Welsh Rarebit Sauce Recipe by Ruth Paget

Welsh Rarebit Sauce Recipe by Ruth Paget 

A beer economy recipe, especially if you serve this sauce over toast made with spent grain from the beer making process. The Tuck Box Restaurant in Carmel-by-the-Sea, Califronia serves Rarebit Sauce to prepare you for a day of touring. 

Serves 6 

Ingredients: 

-3 tablespoons butter 

-1/4 cup flour 

-1 teaspoon mustard 

-1 teaspoon salt 

-1 teaspoon pepper 

-1 teaspoon cayenne 

-2 cups stale ale beer 

-1 pound grated cheddar cheese 

-6 slices of bread 

Steps: 

1-Melt better in a saucepan. Blend in flour, mustard, salt, pepper, and cayenne. 

2-Gradually add beer. Cook and stir over medium heat until the mixture comes to a boil is slightly thickened. 

3-Add cheese and continue cook. Stir constantly until the sauce is thickened. 

Serve over toast points (toast cut in half on a diagonal) that are lined up like French toast on an oval serving platter. Sprinkle freshly chopped parsley down the center of the toast. 

(A Monterey County California Recipe) 

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

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Alsatian Onion Tart Recipe by Ruth Paget

Alsatian Onion Tart Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-1 (9-inch) prebaked crust (can use a cauliflower crust)

-2 cups sliced onions 

-2 tablespoons butter 

-1 cup cream 

-3 beaten eggs 

-1 teaspoon salt 

-1 teaspoon pepper 

-1 slice cooked and crumbled bacon 

Steps: 

1-Preheat oven to 400 degrees Fahrenheit. 

2-Sauté onions in butter until they are soft and yellow. 

3-Scald cream in a pot. Add the eggs, salt, pepper, and the onions to the cream and mix well. 

4-Fill the crust with the onion-cream mixture. Sprinkle the top of the tart with the crumbled bacon. 

5-Bake tart for 30 minutes and serve warm. 

You can use other vegetables for the onions.  Just saute them until they are soft in butter or olive oil.

(A Monterey County California Recipe) 

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

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Light Lunch Thailand by Ruth Paget

Light Lunch Thailand by Ruth Paget 

I first time I tried Thai cuisine was at Thai 55th in the Hyde Park neighborhood of Chicago when I was a student at the University of Chicago. I absolutely loved satay chicken kebabs with spicy curry dips, stir-fried noodle dishes, and red or green curries over rice. The food was exotically tropical with sleet falling outside and my feet warming up in my snow boots inside. 

The following 5 dishes are a great introduction to Thai cuisine. You can now buy green and red curry paste online, which makes many of the book’s recipes a cinch to make.

p.18 – Satay Chicken Skewers 

-For marinated chicken: 

-chicken strips 

-coriander 

-turmeric 

-cumin 

-coconut cream 

 -dipping sauce 

 -red curry paste 

-peanuts 

-coconut milk 

-tamarind sauce 

p.64 – Hakka-style Fried Noodles 

-pork fillet 

-reconstituted dried squid 

-egg noodles 

-light soy sauce 

-dark soy sauce 

-garlic chives 

-bean sprouts 

p.68 – Stir-Fried Minced Pork with Chilies and Basil 

-Thai chilies 

-basil 

-garlic 

-minced pork 

-oyster sauce 

-light soy sauce 

-eggs 

p.236 – Deep-Fried Fish with Turmeric 

-white fish 

-garlic 

-turmeric 

-coriander roots 

p.244 – Chicken Braised in Rice with Turmeric and Spices 

-chicken legs 

-curry powder 

-turmeric 

-coriander 

-cumin -cinnamon 

-evaporated milk 

-jasmine rice 

-shallots 

In addition to these recipes from Thailand: From the Source published by Lonely Planet, youtube has many videos about Thai food by Mark Wiens. 

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

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Light Lunch Japan by Ruth Paget

Light Lunch Japan by Ruth Paget 

Reading through Japan: From the Source published by Lonely Planet brought back memories to me of being an exchange student in Japan, working with Japanese clients in Chicago and Paris (France), presenting Japanese culture programs for teens as part of summer reading in Monterey County California, and reviewing Asian restaurants for the Monterey County Weekly newspaper. 

I like the following recipes as introductions to Japanese cuisine: 

p.183 – Okanomiyaki (Savory Pancakes)  

-flour 

-shredded cabbage 

-bean sprouts 

-pork belly (bacon) 

-egg 

I first ate this at the Gion Matsuri (Gion Festival) in Kyoto after walking between huge floats with taiko drummers playing. My host family took me to a restaurant where these pancakes were prepared on a tabletop grill. The salty soy sauce syrup tasted great in the sultry heat. 

p.14 – Iga-Menchi (Squid Croquettes) - Shrimp could be a substitute for squid 

-chopped squid 

-cabbage 

-onions 

-carrot 

-egg 

-flour 

-sake 

-oil for frying 

p.106 – Tonkatsu (Deep-fried Breaded Pork) 

-flour 

-egg 

-pork loin 

-bread crumbs 

-cabbage and tomato to serve 

p.206 – Torinabe (Chicken and Vegetable Hotpot) 

-chicken 

-soy 

-mirin wine 

-Chinese cabbage 

-daikon (white radish) 

-chicken 

-shitake mushrooms 

-tofu 

-white rice 

-egg 

p.198 Kamata Udon (Wheat Noodles with Egg) 

 -udon noodles 

-eggs 

-light soy sauce 

-chives 

If you want to try making Japanese food that is not sushi, Japan: From the Source published by Lonely Planet might interest you. 

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

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Light Lunch Spain by Ruth Paget

Light Lunch Spain by Ruth Paget 

I have visited northern Spain 9 different times and grew to like Spanish food based on the great experiences I had in the following places: 

-Barcelona – 2 visits 

-Figueres – Dali’s hometown with his museum 

-Pamplona – without bull running 

-Roncevalles – Read the Horn of Roland before going 

-San Sebastian – home of the conch shell-shaped beach 

-Puigçerda – train station town 

-Saillagouse – for Catalan dances 

-Mont San Marsan – they do bull running, too 

I found some of the dishes I ate in Spain: From the Source published by Lonely Planet. The following 5 dishes are relatively easy to prepare and give a flavor of Spain: 

p.236 – Tortillitas de Camarones (Shrimp Fritters) 

-chopped shrimp 

-flour 

-scallions 

-parsley 

-olive oil 

p.202 – Vieras al Gallega (Galician-style Scallops) 

-chopped scallops 

-onions 

-olive oil 

-paprika 

-white wine 

This recipe uses more onion than scallop, which stretches expensive yet flavorful scallops. 

p.122 – Revuelto de Setas (Scrambled Eggs with Wild Mushrooms)  

-olive oil 

-leeks 

-mushrooms 

-eggs 

-ham 

-cheese 

-truffle oil 

p.46 – Pollo al Chilindrón (Chicken with Peppers and Tomatoes)  

-olive oil and garlic 

-chicken 

-onion 

-tomatoes 

-peppers 

-white wine 

-chopped, boiled ham 

p.16 Escalivada (Chargrilled Vegetable Salad) 

-red peppers 

-tomatoes 

-eggplants 

-onions 

-olive oil and salt  

If you are interested in an introduction to Spanish cuisine, Spain: From the Source published by Lonely Planet might interest you. 

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

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Light Lunch France by Ruth Paget

Light Lunch France by Ruth Paget 

I go through cookbooks looking for ways to eat well on a budget. I like international cookbooks, because they provide me with ideas for adding variety to my diet by using local ingredients in different combinations to keep costs down. 

With that thought in mind, I went through France: From the Source published by Lonely Planet Publishing and found the following five recipes that could easily be incorporated into an American diet for variety:  

-Gratin Dauphinois (Dauphinois Potato Gratin) 

-Salade Lyonnaise 

-Pissaldière (Caramelized Onion Tart) 

-Gâteaux des Noix (Walnut Cake) 

-Clafoutis (Cherry Flan) 

I have listed the main ingredients that go into these dishes below along with the page number with the recipe in France: From the Source: 

-page 52 – Gratin Dauphinois (Dauphinois Potato Gratin) 

-potatoes 

-garlic 

-single cream 

-thick cream 

-grated Swiss cheese 

-blue cheese for the topping to be broiled 

 -p.222 – Salad Lyonnaise 

 -poached or over easy egg 

-slab bacon 

-sherry vinegar 

-bread for croutons 

-lettuce 

-p.234 – Pissaldière (Caramelized Onion Tart) 

 -onions 

-garlic, herbes de Provence, salt, and pepper 

-black olives 

-cherry tomatoes 

-pizza dough 

 -p.206 – Gâteaux des Noix (Walnut Cake) 

-ground walnuts 

-eggs 

-sugar 

-white wine 

-walnut oil 

-flour 

-corn flour

-p.202 – Clafoutis (Cherry Flan) 

 -eggs 

-milk 

-sugar 

-vanilla extract 

-flour 

-butter 

-cherries with or without pits 

If you would like an introduction to France’s classic dishes, you might be interested in purchasing France: From the Source by Lonely Planet Publishing. 

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

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Barbecue Chicken and Potatoes Recipe by Ruth Paget

Barbecue Chicken and Potatoes Recipe by Ruth Paget 

Serves 6 

Ingredients: 

For Barbecue Sauce- 

-1/2 cup chopped onion 

-1/2 cup chopped green pepper 

-1/4 chopped celery 

-1/4 cup olive oil 

-1/2 cup catsup 

-1/4 cup water 

-2 tablespoons vinegar 

-2 tablespoons sugar 

-1 tablespoon Worcestershire Sauce 

-1 tablespoon mustard 

-2 teaspoons salt 

-1 teaspoon pepper 

 -3 pounds chicken drumsticks 

-4 large peeled and chopped Idaho potatoes 

Steps: 

1-Preheat oven to 400 degrees Fahrenheit. 

2-Sauté onion, green pepper and celery in oil in a frying pan until tender. Add catsup, water, vinegar, sugar, and seasonings. Simmer for 15 minutes. 

3-Arrange chicken and potatoes in a shallow baking pan. Pour barbecue sauce over chicken and bake for 1 hour or longer until potatoes are tender and chicken cuts easily, basting frequently. 

(A Royal Oak, Michigan recipe)

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

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Salmon Patties Recipe by Ruth Paget

Salmon Patties Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-2 cups drained, canned salmon 

-4 cups crushed saltine crackers 

-1 beaten egg 

-4 tablespoons butter 

Steps: 

1-Mix salmon with crackers in a bowl. Add in eggs and thoroughly mix. 

2-Make 1-inch patties with your hands. 

3-Melt butter and fry patties until dark brown on all sides 

Serve with catsup or hot sauce. 

You could probably make this recipe with drained, canned tuna as well.

(A Royal Oak,Michigan recipe)

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

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Pork Chop Casserole Recipe by Ruth Paget

Pork Chop Casserole Recipe by Ruth Paget 

You will need two frying pans with lids to make this recipe. 

Serves 6 

Ingredients: 

-6 pork chops 

-2 tablespoons butter 

-2 sliced onions 

-1 green pepper sliced in rings with ribs and seeds removed 

-1 (15-ounce) can diced tomatoes 

-1/2 cup cooked rice 

-1 teaspoon salt 

-1 teaspoon pepper 

-1 cup water 

Steps: 

1-Brown pork chops in butter for 10 minutes 

2-Top each pork chop with onion slices and green pepper rings. 

3-Add half of the tomatoes, rice, salt, pepper, and water to each frying pan. 

4-Cover and simmer for 1 hour and no pink shows when you cut the pork chop. 

(A Royal Oak, Michigan Recipe) 

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

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