Delaware's Delicious Food by Ruth Paget

Delaware’s Delicious Food by Ruth Paget 

Reading A Culinary History of Southern Delaware: Scrapple, Beach Plums, and Muskrat by Denise Clemons took me back to my Navy wife days in Norfolk (Virginia) when I would gaze at the loamy soiled Delmarva Peninsula across the Chesapeake Bay. 

Delmarva is an acronym for Delaware, Maryland, and Virginia, which all have a piece of the peninsula. The Delmarva Peninsula devotes itself to natural (organic) produce and chicken and pork raising according to Clemons. Produce, pork, and chicken arrived daily in Norfolk from the Delmarva Peninsula via trucks that took a tunnel under the Chesapeake Bay. 

I would buy these items at my beloved supermarkets, Hanaford and Harris-Teeter, to make regional specialties that showed up in the recipe pages of the Virginian-Pilot newspaper that I subscribed to in order to learn about my community. 

Clemons lists two recipes in particular that are similar to ones I made when I lived in Norfolk as part of summer harvest cuisine: 

-Strawberry-Spinach Salad- 

Made with white wine vinegar, lemon juice, olive oil, mustard, baby spinach leaves, strawberry slices, almonds, and crumbled blue cheese 

-Watermelon-Feta Salad- 

Made with watermelon cubes, olive oil, balsamic vinegar, lemon juice, mint leaves, feta cheese, salt, and pepper 

I would make grilled chicken breasts or pork shops and patatas pobres (a Spanish side dish of thinly sliced potatoes fried in olive oil with garlic and seasoned with sea salt and chopped parsley) to go with these salads that I qualified as dessert. 

As a wine to go with this meal, I would usually serve a Spanish wine like Marqués de Riscal Sauvignon Blanc or Verdejo. The Delmarva Peninsula has a long history of importing Spanish wine that we benefited from when my family lived in Norfolk.

Based on how my family ate in southern Virginia, I could just as easily say that I lived in Delaware and Maryland as well. 

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

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Sauerkraut Recipe by Ruth Paget

Sauerkraut Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-2 pounds sauerkraut 

-water to cover sauerkraut 

-1 tablespoon bacon grease 

-1 tablespoon flour 

-1 peeled and chopped potato 

-1 teaspoon salt 

-1 teaspoon pepper 

Steps: 

1-Place sauerkraut in a pan and cover with water. Simmer for 1 hour. Drain the sauerkraut and reserve the pot liquid 

2-Melt bacon drippings in a frying pan. Add potatoes and cook till tender. Blend in flour and brown. 

3-Add sauerkraut to the pan with the potatoes along with the pot liquid. Cook 10 to 12 minutes. 

4-Season with salt and pepper before serving. 

Source: Rose Pennington – circa 1950s 

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

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Bean and Cheese Sandwiches Recipe by Ruth Paget

Bean and Cheese Sandwiches Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 tablespoon chopped onion 

-1 (1-pound) can baked beans 

-4 slices white bread 

-1/4 pound thinly sliced cheddar cheese 

-1 medium sliced tomato 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Spread beans on white bread and sprinkle with chopped onion. 

3-Place a slice of cheese and a slice of tomato on top of the chopped onion and beans. 

4-Bake for 15 minutes or until cheese is melted – about 15 minutes. 

5-Cut into fourths and serve. 

Source: Rose Pennington – circa 1950s 

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

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Bean and Bacon Toasts Recipe by Ruth Paget

Bean and Bacon Toasts Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (1-pound) can baked beans 

-1/4 cup grated cheese 

-1/4 cup catsup 

-2 tablespoons lemon juice 

-1 tablespoon chopped parsley 

-1 teaspoon salt 

-1 teaspoon pepper 

-4 slices rye bread 

-4 slices cooked bacon 

Steps: 

1-Preheat broiler.

2-Combine beans, cheese, catsup, lemon juice, and parsley in a bowl. Season with salt and pepper.

3-Spread bean sauce on the rye bread and top with the bacon. 

4-Broil until the bacon is crisp. 

Cut each slice into fourths.  Serve warm with coffee for breakfast. 

Source: Rose Pennington – circa 1950s 

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

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Waikiki Salad Dressing Recipe by Ruth Paget

Waikiki Salad Dressing Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1/2 cup lemon juice 

-1/4 cup mixed fruit juices 

-1/2 cup vegetable oil 

 -1 teaspoon brown sugar 

-1 teaspoon paprika 

-1 teaspoon salt 

-1 teaspoon celery seed 

Steps: 

1-Mix all the ingredients together. 

2-Serve over fruit salad. 

Source: Rose Pennington – circa 1950s 

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

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Fruit Salad Parfait Recipe by Ruth Paget

Fruit Salad Parfait Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (1-ounce) envelope gelatin 

-1/4 cup cold water 

-1 cup Miracle Whip 

-1 (8-ounce) package Philadelphia brand cream cheese 

-1/4 cup maraschino cherries with juice separated 

-2 tablespoons confectioner’s sugar 

-1 cup drained and crushed pineapple 

-1 cup whipped heavy cream -lettuce for garnish 

Steps: 

1-Soften gelatin in cold water and dissolve over hot water. Cool. 

2-Gradually add Miracle Whip to cream cheese mixture until it is smooth and well blended. 

3-Add cherry juice, sugar, and gelatin to the cream cheese mixture and blend well. 

4-Chill the cream cheese mixture until slightly thickened. Stir in the fruit. 

5-Fold in whipped cream. Pour the parfait into a 1½-quart ring mold and chill until firm.

6-Unmold and surround the parfait with lettuce. 

Source: Rose Pennington – circa 1950s 

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

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Barbecue Chicken Recipe by Ruth Paget

Barbecue Chicken Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1/4 cup vegetable oil 

-8 pieces chicken 

-2 cups barbecue sauce of your choice 

Steps: 

1-Brush chicken pieces with the vegetable oil and place under broiler. 

2-Broil 10 minutes per side and baste every 2 minutes with barbecue sauce. 

3-Cook until the meat can be pierce and is tender with no pink juices running when pierced. 

Serve with hot barbecue sauce on the side. 

Source: Rose Pennington – circa 1950s 

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

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Pear Crumb Pie Recipe by Ruth Paget

Pear Crumb Pie Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (15-ounce) can drained and sliced pear halves 

-8-inch baked pie shell 

-1 tablespoon lemon juice 

-1/2 cup brown sugar 

-1 cup flour 

-1 teaspoon ginger 

-1/4 cup butter 

Steps: 

1-Preheat oven to 425 degrees Fahrenheit. 

2-Arrange pear slices in pie shell. Sprinkle with lemon juice. 

3-Combine brown sugar, flour, and ginger in a small bowl. Add in butter with fork tines to form crumbs. Sprinkle crumbs over the top of the pears. 

4-Bake in hot oven for 40 to 45 minutes or until browned. 

Source: Rose Pennington – circa 1950s 

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

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Molded Mocha Bavarian Recipe by Ruth Paget

Molded Mocha Bavarian Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (6-ounce) package chocolate pudding and pie filling mix 

-1 tablespoon instant coffee 

-1 (1-ounce) package gelatin 

-1 teaspoon salt 

-1 beaten egg 

-2 cups milk 

-1 teaspoon vanilla 

-1 cup whipped heavy cream 

Steps: 

1-Combine pudding and pie filling with instant coffee, gelatin, and salt in a saucepan. 

2-Gradually, add the beaten egg and milk to the chocolate pudding mixture. Blend well. 

3-Cook over medium heat until mixture thickens and comes to a boil. Remove the mocha pudding from the heat and add vanilla. Cool and stir. 

4-Add whipped heavy cream to the pudding. Pour the mixture into a 1-quart mold. Chill Bavarian for 2 to 3 hours until solid. 

5-Unmold the Bavarian onto a serving platter. Garnish with more whipped cream, if desired. 

Source: Rose Pennington – circa 1950s 

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

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Pineapple Dessert Mold Recipe by Ruth Paget

Pineapple Dessert Mold Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (5-ounce) package lemon flavor gelatin 

-1 teaspoon salt 

-1 cup hot water 

-1 cup cold water and fruit juice 

-1 cup crushed and drained pineapple 

-1/2 cup raw apple, cut in thin slices 

-1/4 cup chopped walnuts 

Steps: 

1-Dissolve gelatin and salt in hot water. Add cold water and fruit juice. Chill gelatin until slightly thickened. 

2-Add remaining ingredients to the gelatin. Pour the gelatin into a 1-quart mold. Chill until firm. 

Source: Rose Pennington – circa 1950s 

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

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Braised Lamb Shoulder Chops Recipe by Ruth Paget

Braised Lamb Shoulder Chops Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-4 lamb shoulder chops about ¼-inch thick 

-1 teaspoon vegetable fat 

-1 teaspoon salt 

-1 teaspoon pepper 

-1 sliced green pepper 

-1/2 pound quartered mushrooms 

-4 peeled carrots cut into ¼-inch slices 

Steps: 

1-Brown lamb shoulder chops in fat. Reduce the heat and cook over low heat for 15 minutes. 

2-Turn the chops over. Add vegetables to the pan and continue cooking for 30 minutes or until the meat is tender. Stir the vegetables to release juices. 

Source: Rose Pennington – circa 1950s 

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

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Pinot Noir Burger Recipe by Ruth Paget

Pinot Noir Burgers Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 pound raw hamburger meal 

-1 peeled and chopped onion 

-1 seeded chopped green pepper 

-2 tablespoons drained horseradish 

-1 teaspoon dry garlic 

-1 teaspoon salt 

-1/4 cup pinot noir 

-8 crumbled saltine crackers 

-4 large rolls 

Steps: 

1-Mix together hamburger, onion, green pepper, horseradish, dry garlic, and salt in a bowl. Add pinot noir to the mixture and blend. 

2-Add saltine crackers to the hamburger mixture. Shape the hamburger mixture into four patties. 

3-Place hamburger patties under a hot broiler. Broil 4 minutes on one side. Turn the patties over and broil 4 minutes on the other side. 

4-Serve on toasted split rolls with the rest of the pinot noir to drink, if you would like. 

Recipe: Rose Pennington – circa 1950s 

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

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Blue Cheese Hamburger Recipe by Ruth Paget

Blue Cheese Hamburger Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 French baguette cut into 4 sections 

-2 tablespoons softened butter 

-1 (5-ounce) jar blue cheese spread 

-1/2 pound ground beef made into 4 oblong patties 

-1 sliced tomato 

-4 thin slices red onion 

Steps: 

1-Cut each baguette section in half. Spread butter and blue cheese spread on the top and bottom of each section. 

2-Cook burgers. 

3-Place burgers on the bottom of the baguette section. Top with tomato and onion. Cover the burger with the top baguette slice. 

Source: Rose Pennington – circa 1950s 

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

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Fruit Cocktail Cobbler Recipe by Ruth Paget

Fruit Cocktail Cobbler Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1½ tablespoons cornstarch 

-1 teaspoon lemon rind 

-2 (15-ounce) cans drained fruit cocktail 

-1 teaspoon nutmeg 

-1 teaspoon salt 

-1 tablespoon lemon juice 

-2 tablespoons butter 

-1 cup biscuit mix 

-2 tablespoons sugar 

-3/4 cup milk 

Steps: 

1-Preheat oven to 400 degrees Fahrenheit. 

2-Combine cornstarch, lemon rind, fruit cocktail, nutmeg, and salt in a saucepan. Bring to a boil, stirring constantly. 

3-Remove the saucepan from heat. Stir lemon juice and butter into the fruit cocktail mixture. 

4-Pour the fruit cocktail mixture into a 9-inch square baking dish. 

5-Combine biscuit mix with sugar and milk. Drop spoonfuls of biscuit mix on top of the fruit cocktail mixture in the pan. 

6-Bake for 35 to 40 minutes or until biscuits are well-browned and the sauce bubbles. 

Source: Rose Pennington – circa 1950s 

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

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Pear and Cucumber Aspic Recipe by Ruth Paget

Pear and Cucumber Aspic Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (5-ounce) package orange gelatin 

-1 teaspoon salt 

-1 cup hot water 

-1 cup cold water and juice from pear halves

-1 tablespoon lemon juice or cider vinegar 

-1 (25-ounce) can drained pear halves cut into small cubes 

-1 small cubed cucumber 

Steps: 

1-Dissolve gelatin and salt in hot water. Add cold water and fruit juice and lemon juice. 

2-Chill gelatin in the refrigerator until slightly thickened. 

3-Mix pears and cucumbers into the gelatin. 

4-Pour the gelatin mixture into a 1-quart mold. Chill until firm in the refrigerator 

5-Unmold and serve with whipped unsweetened heavy cream. 

Source: Rose Pennington – circa 1950s 

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

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Blackberry Mousse Recipe by Ruth Paget

Blackberry Mousse Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 cup blackberries 

-2 cups water 

-3 tablespoons cornstarch 

-1/3 cup sugar 

-1 teaspoon vanilla 

-2 egg whites 

Steps: 

1-Cook blackberries and water slowly for about 10 minutes without stirring. 

2-Mix cornstarch in a little cold water (about a tablespoon). Add cornstarch mixture to the blackberries. Cook, stirring constantly, until blackberries have thickened. 

3-Remove blackberries from the heat and add sugar and vanilla. 

4-Cool blackberries and chill. Beat egg whites until stiff. Add egg whites into the chilled blackberry mixture. 

5-Chill blackberry pudding until serving. Serve with whipped cream. 

Mousse uses raw egg.  Eggs that are not properly chilled pose a health danger.  If you are hesitant about eating raw egg, do not eat this dish.

Source: Rose Pennington – circa 1950s 

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

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Ham Wedges Recipe by Ruth Paget

Ham Wedges Recipe by Ruth Paget 

Makes 16 Wedges 

Ingredients: 

-3 tablespoons Parmesan cheese 

-1 teaspoon paprika 

-1 (10-ounce) package piecrust mix 

-8 strips sandwich ham 

Steps: 

1-Preheat oven to 450 degrees Fahrenheit. 

2-Mix Parmesan cheese, paprika, and pie mix together. Roll dough into four 7-inch circles.  

3-Spread two circles with ham to ½-inch away from the circle edge.  

4-Mositen edges around the ham. Place remaining circles of dough on top. Press edges down with fork tines. 

5-Bake for 8 to 10 minutes. 

6-Cut each circle in 4 wedges to make 16 wedges total. 

Serve hot. 

Source: Rose Pennington – source 1950s 

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

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Cheese Sticks Recipe by Ruth Paget

Cheese Sticks Recipe by Ruth Paget 

Makes 12 

Ingredients: 

-3 tablespoons Parmesan cheese 

-1 teaspoon paprika 

-1 (10-ounce) package pie crust mix 

-egg white for brushing 

-3 tablespoons poppy, sesame, or caraway seeds 

Steps: 

1-Preheat oven to 400 degrees Fahrenheit. 

2-Prepare pie crust with Parmesan cheese and paprika. 

3-Roll out dough to 1/8-inch thick. Cut into strips about 1 inch by 3 inches. 

4-Brush sticks with egg white. Sprinkle with the seeds you are using. 

5-Bake for 5 to 8 minutes or until browned. 

Source: Rose Pennington – circa 1950s 

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

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Molded Corned Beef Loaf Recipe by Ruth Paget

Molded Corned Beef Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (1-ounce) envelope flavored gelatin 

-2 cups beef bouillon 

-1 peeled and sliced onion 

-slices of 2 hard-boiled eggs 

-2 cups minced and cooked canned beef 

-1 cup cooked peas 

-3/4 cup chopped celery 

-1/4 cup chopped parsley 

-1 tablespoon horseradish 

Steps: 

1-Soften gelatin in ¼ cup of the beef bouillon. Heat the remaining bouillon to boiling. Add softened gelatin and stir until dissolved. 

2-Pour a thin layer of gelatin into a loaf pan. Chill until almost set. 

3-Arrange onions and egg slices in a decorative pattern on top of the gelatin in the loaf pan. 

4-Chill remaining gelatin mixture until slightly thickened in a separate pan. Mix gelatin with corned beef, peas, celery, parsley, and horseradish. Place this mixture on top of the gelatin layer in the loaf pan. 

5-Chill gelatin until firm in loaf pan. Unmold on a platter. Serve with mustard-mayonnaise spooned into endive leaves. 

Source: Rose Pennington – circa 1950s 

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

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Veal Scallopine Recipe by Ruth Paget

Veal Scallopine Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-2½ pounds veal steak or cutlet cut into thin strips (3 inches by 5 inches)

-1 teaspoon salt 

-1 teaspoon pepper 

-6 small peeled and sliced carrots 

-2 peeled and sliced onions 

-1 cup flour 

-1½ cups tomato juice 

-vegetable oil for browning 

Steps: 

1-Season veal slices with salt and pepper. Place carrot and onion slices on top of the veal strips. 

2-Wrap veal slices around the vegetables and secure with a toothpick. 

3-Dredge veal rolls in flour. Brown each roll in fat. Add tomato juice to pan. 

4-Cover pan and cook slowly for 1 hour. 

5-Serve with pan juices on the side. 

Source: Rose Pennington – circa 1950s 

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

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Tuna Rolls Recipe by Ruth Paget

Tuna Rolls Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-2 pounds white fish fillets 

-1 (5-ounce) can drained tuna fish 

-3 tablespoons chopped onion 

-2 tablespoons chopped pimiento 

-1 teaspoon salt 

-1 (10.5-ounce) can cream of mushroom soup 

-1/2 cup clam juice 

-1/4 cup Parmesan cheese 

 Steps: 

1-Preheat oven to 375 degrees Fahrenheit. 

2-Combine vegetables, salt and ½ can of cream of mushroom soup in a bowl. Spread this mixture over the top of fish fillets in a greased baking dish. 

3-Roll fillets up and place them seam side down in the baking dish. Secure the rolled up fillets with a toothpick. 

4-Combine remaining tuna and soup with the clam juice. Pour this sauce over the fish rolls. Top the fish rolls with Parmesan cheese. 

5-Bake the fish for 25 minutes 

Source: Rose Pennington – circa 1950s 

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

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Jellied Veal Loaf Recipe by Ruth Paget

Jellied Veal Loaf Recipe by Ruth Paget 

Serves 4 

Ingredients:

-3 cups ground and cooked veal 

-2 cups diced celery 

-4 tablespoons chopped parsley 

-1 tablespoon chopped chives 

-1/4 cup chopped sweet pickles 

-2 dissolved vegetable bouillon cubes in 2 cups boiling water 

-2 bay leaves 

-3 peppercorns 

-1 teaspoon marjoram 

-1 teaspoon thyme 

-1½ tablespoons unflavored gelatin 

-1/4 cup cold water 

-2 teaspoons salt 

-1 teaspoon ground pepper 

-3 tablespoons vinegar 

-1 tablespoon Tabasco sauce 

-1 teaspoon paprika 

-4 chopped hard-boiled eggs 

Steps: 

1-Mix veal, celery, parsley, chives, and sweet pickles together in a bowl and thoroughly blend. 

2-Dissolve bouillon cubes in boiling water. Add bay leaves, peppercorns, marjoram, and thyme. Simmer bouillon on stove for 10 minutes.

3-Soak gelatin in cold water for 5 minutes.  When the gelatin is thoroughly dissolved, strain the bouillon mixture and add the liquid to the gelatin and stir.

4-Add gelatin mixture to ground veal with salt, ground pepper, vinegar, paprika, and Tabasco. Blend to thoroughly combine. 

5-Add chopped eggs to the veal mixture and thoroughly blend mixture. Place the veal mixture in a well-greased bread pan. 

6-Chill in the refrigerator until set – approximately 3 hours. 

Source: Rose Pennington – circa 1950s 

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

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Shrimp Stew Recipe by Ruth Paget

Shrimp Stew Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-2 quarts water 

-2 (15-ounce) cans diced tomatoes 

-1 (10.75-ounce) condensed tomato soup 

-2 teaspoons dry garlic 

-1 tablespoon lemon juice 

-2 cups diced bacon 

-2 cups chopped onion 

-1/2 cup butter 

-1 cup chopped celery 

-1 teaspoon celery seed 

-2 tablespoons Tabasco 

-2 tablespoons Worcestershire sauce 

-1 teaspoon allspice 

-1 teaspoon curry powder 

-5 pounds raw, peeled shrimp 

-1 cup sherry 

-1 cup crumbled saltine crackers 

Steps: 

1-Place water, tomatoes, condensed tomato soup, garlic, and lemon juice in a large soup pot to boil. 

2-In a separate pan, brown bacon and onion in butter. Transfer pan contents to the soup pot. Add the seasonings and boil for 2 hours. 

3-Add the shrimp to the pot and boil for another hour. 

4-Add 1 cup sherry to the shrimp in the pot. 

5-Thicken the stew with cracker crumbs and serve over white rice. 

Source: Rose Pennington – circa 1950s 

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

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Deviled Green Beans and Tuna Casserole Recipe by Ruth Paget

Deviled Green Beans Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-2 tablespoons butter 

-2 tablespoons flour 

-1 teaspoon salt 

-1 teaspoon pepper 

-1¼ cups milk 

-1 tablespoon mustard 

-2 teaspoons horseradish 

-2 (15-ounce) cans drained green beans 

-1 (7-ounce) can drained tuna 

-1 chopped hard-boiled egg 

-2 tablespoons chopped parsley 

-1 (3.5-ounce) can French-fried onions 

Steps: 

1-Preheat oven to 375 degrees Fahrenheit. 

2-Melt butter in a pot. Blend flour, salt, pepper, and milk in a bowl. Add this mixture to the butter in the casserole. 

3-Stir in mustard, horseradish, green beans, tuna, chopped eggs, and parsley.  

4-Place this mixture in a 1-quart casserole. Sprinkle onions on top of the green beans and tuna. 

5-Bake this mixture for 15 to 20 minutes or until the onions are brown. 

Source: Rose Pennington – circa 1950s 

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

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Cranberry Mold Recipe by Ruth Paget

Cranberry Mold Recipe by Ruth Paget 

Serves 4 

-1 (3-ounce) box strawberry gelatin 

-1 teaspoon salt 

-1 cup hot water 

-1 cup cold water 

-1 cup chopped raw cranberries 

-1/2 cup diced celery 

-1/2 cup chopped walnuts 

Steps: 

1-Dissolve gelatin and salt in hot water. Then, add cold water. 

2-Chill gelatin until slightly thickened. Add in remaining ingredients and thoroughly blend. 

3-Place gelatin in a 1-quart mold. 

4-Place gelatin in the refrigerator and chill until firm. Unmold onto a platter and serve cold. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books

Butterscotch Cream Sauce Recipe by Ruth Paget

Butterscotch Cream Sauce Recipe by Ruth Paget 

Makes 2 cups 

Ingredients: 

-1½ cups firmly packed brown sugar 

-2/3 cup light corn syrup 

-1/4 cup sugar 

-1 teaspoon cider vinegar 

-1/2 cup cream 

Steps: 

1-Combine brown sugar, corn syrup, and butter in a saucepan. 

2-Cook till you reach 250 degrees Fahrenheit on a candy thermometer. 

3-Remove from heat and stir in vinegar. Slowly add in cream. Mix thoroughly. 

4- Let cool and serve warm over ice cream. 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, author 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 milk 

-1 cup soft breadcrumbs 

-1/2 cup light cream separated into two ¼ cup portions 

-1/2 cup peanut butter 

-1 beaten egg 

-1/4 cup sugar 

-1 teaspoon salt 

-1 teaspoon vanilla 

-1 cup whipped cream 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Scald 2 cups milk. Add 1 cup soft breadcrumbs to the milk. Let breadcrumbs and milk stand for 15 minutes. 

3-Add ¼ cup cream to the peanut butter and stir. Add another ¼ cup cream to the peanut butter and beat until smooth. Add peanut butter mixture to the breadcrumb mixture and thoroughly blend. 

4-Combine egg, sugar, salt, and vanilla and mix. Add egg mixture to the peanut butter-breadcrumb mixture and thoroughly blend. 

5-Place batter in greased custard cups. Set custard cups in a pan of warm water with water coming up halfway on the custard cups. 

6-Bake for 1 hour or until a toothpick comes out clean. Be careful when removing pan as the water is very hot. 

7-Let cool on a rack. Serve with a dollop of whipped cream. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books

Banana Pudding Recipe by Ruth Paget

Banana Pudding Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-2 (15-ounce) boxes vanilla wafers 

-1/2 cup melted butter 

-4 beaten eggs 

-1 teaspoon lemon juice 

-1½ cups pineapple juice 

-1 (3.5-ounce) can flaked coconut 

-4 bananas cut in round slices 

-1½ cups breadcrumbs 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Line a 2-quart baking dish with vanilla wafers. 

3-Mix butter, eggs, lemon juice, and pineapple juice together. Add flaked coconut to the liquid and stir for 5 minutes so the coconut flakes absorb the liquid. 

4-Place bananas in the casserole dish on top of the vanilla wafers. Pour the liquid mixture over the bananas. 

5-Place breadcrumbs on top of the liquid. 

6-Bake for 30 minutes. Cool and chill before serving. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books

Sour Cream Dressing Recipe by Ruth Paget

Sour Cream Dressing Recipe by Ruth Paget 

Makes 1 cup 

Ingredients: 

-1 cup sour cream 

-1 tablespoon lemon juice 

-1 teaspoon salt 

Steps: 

1-Combine all ingredients and chill until using. 

Source: Rose Pennington – circa 1950s 

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

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Creamy Mayonnaise Dressing Recipe by Ruth Paget

Creamy Mayonnaise Recipe by Ruth Paget 

Makes 1½ cups 

Ingredients: 

-1/2 cup heavy cream 

-2 tablespoons Roquefort cheese 

-1 cup mayonnaise 

Steps: 

1-Whip cream until stiff. 

2-Crumble cheese into the whipped cream and fold into the whipped cream. 

3-Mix in the mayonnaise and chill till serving. 

Source: Rose Pennington – circa 1950s 

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

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Mint Dressing Recipe by Ruth Paget

Mint Dressing Recipe by Ruth Paget 

Makes 1 cup 

Ingredients: 

-1 teaspoon salt 

-1 teaspoon sugar 

-1 teaspoon pepper 

-4 tablespoons lemon juice 

-3/4 cup vegetable oil 

-1 teaspoon paprika 

-1/4 cup finely chopped fresh mint leaves 

Step: 

1-Place all ingredients except mint into a covered jar like a Mason jar. Cover and shake well. Chill. 

2-When ready to use, shake the jar again. Add the fresh mint and shake again. 

Source: Rose Pennington – circa 1950s 

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

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Banana Crisp Recipe by Ruth Paget

Banana Crisp Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1/4 cup crushed cornflakes cereal 

-1 tablespoon sugar or honey 

-1 teaspoon ground cinnamon 

-1 tablespoon melted butter 

-2 bananas sliced lengthwise 

-1 (1-ounce) square unsweetened chocolate 

Steps: 

1-Preheat oven to 425 degrees Fahrenheit. 

2-Mix cornflakes, honey, cinnamon, and butter together. 

3-Place bananas in an 8-inch casserole baking dish. Top the 4 banana halves with the cornflake mixture. Bake for 10 minutes 

4-Grate chocolate over the bananas and put back in the oven for 1 minute. 

Serve warm or room temperature. 

Source: Rose Pennington – circa 1950s 

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

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Mint Gravy Recipe by Ruth Paget

Mint Gravy Recipe by Ruth Paget 

Makes 1½ cups 

Ingredients: 

-1 cup lamb pan juices 

-2 tablespoons white vinegar 

-1 teaspoon sugar 

-1/4 cup finely chopped fresh mint 

Steps: 

1-Heat lamb pan juices, vinegar, and sugar to boiling. 

2-Remove from the heat and add in finely chopped fresh mint.  

3-Serve warm or room temperature. 

Source: Rose Pennington – circa 1950s 

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

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Lamb Loaf Recipe by Ruth Paget

Lamb Loaf Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-3 cups cooked ground lamb 

-2 cups grated raw potatoes 

-1 peeled and chopped onion 

-1 cup fine dry bread crumbs 

-1 beaten egg 

-2 teaspoons salt 

-1 teaspoon ground pepper 

-1 teaspoon oregano 

Steps: 

1-Preheat oven to 375 degrees Fahrenheit. 

2-Mix all ingredient together in a large bowl until homogenous. 

3-Pack ingredients into a greased loaf pan and bake for 45 minutes 

4-Serve warm or room temperature with mint gravy. 

Source: Rose Pennington – circa 1950s 

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

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Steamed Mussels Recipe by Ruth Paget

Steamed Mussels Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 cup dry white wine 

-1 chopped onion 

-1 tablespoon chopped parsley 

-1 teaspoon pepper 

-4 tablespoons cream 

-4 pounds mussels 

Steps: 

1-Scrub mussels with a brush under running water, removing beards if necessary. 

2-Place all ingredients except the mussels in the bottom of a large pot. Stir the sauce and add the mussels. 

3-Cover the pot and bring the sauce to a boil to steam the mussels open. This usually take about 15 minutes. Stir the mussels once or twice. Discard unopened mussels. 

4-Serve hot in the pot at the table. 

Source: Rose Pennington – circa 1950s 

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

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Roast Pork Loin Recipe by Ruth Paget

Roast Pork Loin Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-5-pound center cut pork loin 

-10 sage leaves 

-2 tablespoons salt 

-1 teaspoon thyme 

-1 teaspoon dry garlic 

-2 bay leaves 

-1/2 cup olive oil 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-With a knife, make 10 slits about 1-inch apart on the fat side of the pork loin. 

3-Insert sage leaves into each slit. Rub the pork loin with salt. Sprinkle the pork loin with thyme, garlic, and bay leaves. 

4-Place the pork loin in a baking dish with a cover. Pour olive oil over the pork loin. 

5-Cover the pork loin and let it marinate skin side down in the refrigerator for 12 hours. 

6-Roast pork loin fat side up for 2½ to 3 hours. Cover the pan for the first hour. Then, remove the lid for the remaining baking time. Baste frequently and add water as needed. 

Slice and serve pan juices as an au jus sauce. 

Source: Rose Pennington – circa 1950s 

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

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Broiled Lemon Sole with Mushrooms Recipe by Ruth Paget

Broiled Lemon Sole with Mushrooms Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 teaspoon dried savory 

-1 teaspoon dry garlic 

-1 (4-ounce) can sliced mushrooms with liquid 

-1 teaspoon paprika 

-1 tablespoon lemon juice 

-4 fillets of sole 

-1 tablespoon parsley sprigs 

Steps: 

1-Heat broiler 

2-Mix savory, dry garlic, sliced mushrooms, and paprika together. Simmer this sauce in a pan for 15 minutes. 

3-Brush lemon juice on fish. Grease broiler pan and broil fish for 10 to 15 minutes, basting every 3 minutes with the sauce. 

4-Place sole fillets on a platter and pour remaining sauce over them. 

5-Decorate fillets with parsley sprigs and serve. 

Source: Rose Pennington – circa 1950s 

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

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Tuna Chili Recipe by Ruth Paget

Tuna Chili Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-2 (5-ounce) cans drained tuna 

-2 (1 pound) cans kidney beans 

-1 cup stemmed and chopped tomatoes 

-1 (15-ounce) can tomato paste 

-1 teaspoon dry garlic 

-1 tablespoon prepared barbecue sauce 

-1 teaspoon chili powder 

-1 teaspoon oregano 

-1 teaspoon Tabasco sauce 

Steps: 

1-Combine all ingredients in a stew pot and bring to a boil. 

2-Turn heat down. Simmer for 1 hour. 

3-Serve with crushed saltine crackers 

Source: Rose Pennington – circa 1950s 

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

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Barbecued Shoulder Lamb Chops Recipe by Ruth Paget

Barbecued Shoulder Lamb Chops Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-4 shoulder lamb chops 

-1 peeled and sliced medium onion 

-2 teaspoons ground ginger 

-2 teaspoons mustard 

-1 teaspoon ground pepper 

-1 teaspoon dry garlic 

-3 tablespoons chili sauce 

-3 tablespoons vegetable oil 

-1 tablespoon vinegar 

-1 tablespoon Worcestershire sauce 

-1/4 cup water 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Place lamb chops and onion slices in a shallow baking dish. 

3-Combine remaining ingredients. Pour liquid sauce over shoulder lamb chops. 

4-Bake for 40 minutes or until tender. Baste occasionally. Serve with potatoes sprinkled with parsley. 

Source: Rose Pennington – circa 1950s 

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

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New England Tuna Chowder Recipe by Ruth Paget

New England Tuna Chowder Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1/2 cup chopped onion 

-2 tablespoons butter 

-2 cups chicken stock or water 

-2 cups cubed potatoes 

-1 teaspoon salt 

-1 teaspoon pepper 

-2 (7-ounce) cans drained and flaked tuna 

-1 cup milk 

-1/4 cup chopped parsley 

Steps: 

1-Sauté onions in butter for 5 minutes in a Dutch oven. 

2-Add stock, potatoes, salt, pepper, tuna, and milk. 

3-Bring to a boil. Sprinkle with parsley and serve. 

Source: Rose Pennington – circa 1950s 

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

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Tuna Vegetable Soup Recipe by Ruth Paget

Tuna Vegetable Soup Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-2 cups water 

-4 chicken bouillon cubes 

-1 teaspoon curry powder 

-1 (8.5-ounce) can drained peas 

-1/2 cup cooked carrots 

-1/2 cup drained canned corn kernals 

-1 (7-ounce) can drained and flaked tuna 

Ingredients: 

1-Heat water in a pot. Add bouillon cubes and curry. Stir until bouillon dissolves. 

2-Add vegetables and tuna to the boiling water. 

3-Heat thoroughly and serve at once. 

Source: Rose Pennington – circa 1950s

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

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Lemon Dessert Sauce Recipe by Ruth Paget

Lemon Dessert Sauce Recipe by Ruth Paget 

Makes 2 cups 

Ingredients: 

-Juice of 4 lemons 

-4 beaten eggs 

-3/4 cup butter 

-2 cups sugar 

Steps: 

1-Mix lemon juice and eggs together. 

2-Melt butter in a saucepan and add lemon mixture. 

3-Stir and gradually add in sugar. Stir until sugar is dissolved and the egg is cooked to a bright yellow and opaque color. 

4-Serve over ice cream or pudding. 

Source: Rose Pennington – circa 1950s 

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

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Spicy Barbecue Sauce Recipe by Ruth Paget

Spicy Barbecue Sauce Recipe by Ruth Paget 

Makes 2 Cups 

Ingredients: 

-2 tablespoons olive oil 

-1/4 cup chopped onions 

-1 tablespoon Worcestershire sauce 

-1 tablespoon sugar 

-2 tablespoons lemon juice or cider vinegar 

-1/2 cup water 

-1 cup chili pepper hot sauce 

Steps: 

1-Cook olive oil and onions over low heat, stirring constantly for 10 minutes. 

2-Add the remaining ingredients and simmer the sauce for 15 minutes, stirring constantly. 

3-Remove the sauce from the heat and use on meat, fish, or vegetables. 

Source: Rose Pennington – circa 1950s 

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

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Almond Soup Recipe by Ruth Paget

Almond Soup Recipe by Ruth Paget 

Serves 4 

Ingredients: 

 -1 cup peeled and ground almonds 

-1 tablespoon flour 

-1/2 cup sugar 

-6 cups milk 

-4 egg yolks 

 Steps: 

1-Mix ground almonds with flour and sugar in a bowl. 

2-Bring milk to a boil. Add almond mixture. Add egg yolks one by one, stirring constantly. 

3-Cool in the refrigerator. 4-Serve cold with cookies. 

Source: Rose Pennington – circa 1950s 

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

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Cherry Soup Recipe by Ruth Paget

Cherry Soup Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (1-pound) cans sour cherries 

-1½ pounds instant tapioca 

-1 cinnamon stick 

-1/2 cup sugar 

-Juice of 1 lemon (about ½ cup) 

-1 teaspoon salt 

Steps: 

1-Combine all ingredients in a saucepan. 

2-Bring to a boil. Stir constantly until thickened. 

3-Remove cinnamon stick and let cool.  

4-Serve chilled with a dollop of whipped cream, if desired. 

Source: Rose Pennington – circa 1950s 

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

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Cucumber Soup Recipe by Ruth Paget

Cucumber Soup Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-2 cups peeled and grated cucumber 

-1/4 cup grated onion 

-1 teaspoon sugar 

-2 teaspoons salt 

-1 teaspoon pepper 

-1 teaspoon dill 

-2½ cups water 

-2 cups beef broth or chicken broth 

-2 tablespoons lemon juice 

Steps: 

1-Combine all ingredients in a pot. Bring to a boil. Serve immediately. 

Source: Rose Pennington – circa 1950s 

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

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Crabmeat Salad Recipe by Ruth Paget

Crabmeat Salad Recipe by Ruth Paget 

Serves 4 

Ingredients: 

 -1 tablespoon sugar 

-1 tablespoon flour 

-1 teaspoon salt 

-1 teaspoon mustard 

-1 teaspoon cayenne pepper 

-1/2 cup vinegar 

-1/2 cup water

 -2 pounds cooked crabmeat 

-1 cup chopped celery 

-2 chopped hard-boiled eggs 

Steps: 

1-Mix sugar, flour, salt, mustard, and cayenne in the top of a double boiler. Add vinegar and water and cook over boiling water, stirring constantly until the mixture thickens. Chill in the refrigerator. 

2-Once the dressing is cold, pour it over the cooked crabmeat, celery, and chopped hard-boiled eggs. Stir and serve on iceberg lettuce leaves. 

Source: Rose Pennington – source 1950s 

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

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Green Beans with Peanuts Recipe by Ruth Paget

Green Beans with Peanuts Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-3 to 4 tablespoons butter 

-1/4 cup chopped, salted peanuts 

-1 teaspoon salt 

-1 teaspoon pepper 

-1 teaspoon nutmeg 

-1 tablespoon lemon juice 

-1 (15-ounce) can green beans with canning water 

Steps: 

1-Sauté peanuts in melted butter until golden in a skillet. Add seasonings and lemon juice and stir. Keep warm 

2-Heat green beans in canning water in a pot and drain when hot. 

3-Pour peanut mixture over the green beans and serve warm. 

Source: Rose Pennington – circa 1950s 

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

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Braised Lamb Shanks Recipe by Ruth Paget

Braised Lamb Shanks Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-4 lamb shanks 

-1 teaspoon mustard 

-2 sliced onions 

-2 teaspoons dry garlic 

-1 teaspoon ground pepper 

-3 tablespoons olive oil 

-2 seeded and diced green peppers 

-1 (15-ounce) can diced tomatoes 

-3 tablespoons salt 

-1 teaspoon rosemary 

-1 teaspoon celery salt 

-2/3 cup water or red wine 

Steps: 

1-Rub each lamb shank with a mixture of mustard, onion, garlic, and ground pepper. 

2-In a Dutch oven or covered skillet, brown shanks in olive oil. 

3-Add green peppers and the rest of the ingredients. 

4-Cover the Dutch oven and cook slowly over medium heat for 1¼ hours or until the meat is tender.  

5-Plate the shanks with vegetables and sauce served over them. 

Source: Rose Pennington – circa 1950s 

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

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Lamburgers Recipe by Ruth Paget

Lamburgers Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 pound ground lamb 

-1 beaten egg 

-1 teaspoon salt 

-1 teaspoon pepper 

-1 cup biscuit mix like Bisquick 

-1/4 cup milk 

-1 tablespoon minced onion 

-1 tablespoon minced green pepper 

-1 tablespoon minced parsley 

Steps: 

1-Mix lamb, egg, seasonings, biscuit mix, milk, onion, green pepper, and parsley together into a homogenous mix. Refrigerate until ready to use. 

2-Form mix into 4 patties. Cook on medium high heat for 10 minutes on each side for well done burgers. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books