Lettuce Tea Sandwich with Tuna-Horseradish Spread Recipe by Ruth Paget

Lettuce Tea Sandwich with Tuna-Horseradish Spread Recipe by Ruth Paget 

I use a 3-cup Pyrex glass container to make the tuna-horseradish spread. 

Serves 2 

Ingredients: 

-2 tablespoons horseradish 

-2 tablespoons mayonnaise 

-1 (5-ounce) can drained tuna 

-2 teaspoons dill weed 

-4 slices 9-grain toast or whole wheat toast 

-1 cup washed and dried baby greens 

Steps: 

1-Mix the horseradish and mayonnaise together in the bottom of the Pyrex glass container. Add the tuna and thoroughly blend. 

2-Add half the dill weed to the mixture and blend. Sprinkle the remaining dill on top of the mixture. Refrigerate until ready to use. 

3-Place toast halves on a plate. Spread each half with w ¼ of the tuna-horseradish spread. 

4-Place ½ of the lettuce on two toast halves. Cover with the other halves and press down. 

Serve with Yorkshire Red tea. 

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

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California Refried Rice Recipe by Ruth Paget

California Refried Rice Recipe by Ruth Paget 

I use a small rice cooker to make the cooked rice for this recipe. 

Serves 6 

Ingredients: 

-1/4 cup olive oil 

-2 beaten eggs 

-1 (8.5-ounce) can drained green peas 

-2 cups cooked brown rice 

-1 cup chopped cooked shrimp or chicken (optional) 

-salt to taste 

-sesame oil for seasoning 

Steps: 

1-Heat olive oil. Add beaten eggs and scramble. 

2-Add peas, rice, and shrimp or chicken and turn until sizzling hot. 

3-Sprinkle with salt and sesame oil at the table for seasoning. 

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

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Bean Salad in Tomato-Anchovy Sauce Recipe by Ruth Paget

Bean Salad with Tomato-Anchovy Sauce Recipe by Ruth Paget 

I use a 3-cup Pyrex glass container to make this recipe. 

Serves 2 

Ingredients: 

-1 tablespoon tomato paste 

-1 tablespoon garlic paste 

-2 tablespoons lemon juice 

-1 tablespoon olive oil 

-1 (2-ounce) can of anchovies packed in olive oil 

-1 (15.5-ounce) can of cannellini beans 

-2 teaspoons oregano 

-2 teaspoons capers (optional) 

Steps: 

1-Mix tomato paste, garlic paste, lemon juice, and olive oil together in the bottom of the Pyrex dish. 

2-Place anchovies in the bottom of the Pyrex dish. Cut anchovies into thirds across the body and thoroughly mix the anchovies to coat them with the tomato sauce. 

3-Rinse the beans in a strainer to remove milky canning liquid. Places beans in the Pyrex container and turn to thoroughly coat with the tomato and sardine mixture. 

4-Sprinkle the oregano on top of the bean and anchovy mixture. Sprinkle capers on top of the oregano. Serving suggestions: Mix the bean and anchovy salad with lettuce or with cooked pasta. 

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

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Sardine-Bean Salad in Horseradish Sauce Recipe by Ruth Paget

Sardine-Bean Salad in Horseradish Sauce Recipe Created by Ruth Paget 

I make this recipe in a 3-cup Pyrex glass container. 

Serves 2 

Ingredients: 

-1 tablespoon horseradish 

-1 tablespoon mustard 

-2 tablespoons lemon juice 

-1 tablespoon olive oil 

-1 (4.475-ounce) can sardines packed in olive oil 

-1 (15.5-ounce) can cannellini beans 

-2 teaspoons dill weed 

-4 teaspoons capers 

-1 teaspoon salt 

Steps: 

1-Mix horseradish, mustard, lemon juice, and olive oil together in the bottom of the Pyrex dish. 

2-Use a sharp knife to cut sardines into 4 pieces across the body. Use knife to place the sardines in the Pyrex dish. Mix sardines with the horseradish sauce until thoroughly coated. 

3-Wash beans in a strainer to remove cloudy liquid. 

4-Place beans in Pyrex dish and turn with sardines to thoroughly coat with horseradish sauce. 

5-Sprinkle dill weed on top of sardines and beans. Then, sprinkle capers on top of sardines and beans along with salt. 

Serve with green salad, whole wheat toast, and Yorkshire Red tea. 

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

Click for Ruth Paget's Books