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Friday, June 30, 2023

French Cakes at Paris Bakery by Ruth Paget

Paris Bakery Cakes by Ruth Paget 

My family has been going to Paris Bakery in Seaside, California for more than thirty years to buy baguette bread with a five-year hiatus when my husband Laurent and I lived in Stuttgart, Germany. 

What a lot of people do not know is that Paris Bakery can make French, Austrian, and German cakes and pastries with advance notice for parties. They often have snack size versions of pastries available for purchase for tasting as well. 

Some of Paris Bakery’s beautiful and delicious confections include: 

-Diplomat Cake- 

This round cake that is served in wedges is perfect for watching the Diplomat TV series with tea or coffee. It is made with croissant pieces and golden raisins in a Grand Marnier egg custard and topped off with a maraschino cherry and a whipped cream rosette. 

-Fraisiers (Strawberry Cake) or Framboisiers (Raspberry Cake)- 

This yellow layer cake is filled with mousseline cream and strawberries. It is iced with whipped cream and garnished with toasted and sliced almonds. 

-Opera Cake- 

This cake is perfect for theatre nights. It is made with two layers of yellow cake and one chocolate layer flavored with coffee syrup. The alternating layers are filled with mocha buttercream and chocolate ganache. Ganache is creamy, fudgy frosting. 

-Napoleons- 

Mille Feuille dough filled with pastry cream. Mille Feuille means 1,000 layers. 

-St Michel- 

This dessert is made up of one layer of chocolate mousse topped with a layer of Grand Marnier mousse. 

-Linzer Torte- 

This Austrian pastry is filled with jam and has a lattice piecrust topping. 

Two holiday cakes you might want to try are the bûche de Noël (Yule log) and the galette des rois (kings’ cake). The galette des rois is eaten two weeks after Christmas and comes with a crown for the person who finds the fève (porcelain figurine) in their piece of cake. 

These cakes will get you started on a French cake tasting adventure. 

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


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Thursday, June 29, 2023

Ferdi's New Orleans Fare in Seaside, California by Ruth Paget

Ferdi’s New Orleans Fare in Seaside, California by Ruth Paget 

I used to eat lunch at Ferdi’s, a New Orleans café, in Seaside (California) when I was in graduate school at San José State University in library and information science.  

I would go to Ferdi’s with my up-and-coming filmmaker friend C. We ate Po’Boy Sandwiches with spicy fried fish or oysters on the left side of the restaurant. The right side of the restaurant was a “sit-down” restaurant for dishes like Shrimp Creole. 

We were on the Cajun or country side of the restaurant. We drank icy cold Coca-Colas with our Po’Boy Sandwiches. Baton Rouge, Louisiana is the gastronomic capital of Cajun cooking, which features many deep-fried dishes. 

The gastronomic capital of Creole cuisine is obviously New Orleans, Louisiana. Like the city’s architecture and gardens, the food of New Orleans has both French and Spanish roots. 

New Orleans has several dishes that can be made in large quantities that caterers might be interested in trying. Some of these dishes might even be suitable for freezer storage, which might make New Orleans cringe, but Paul Bocuse in France made a fortune on his frozen food. I found several dishes among the 288 recipes in The New Orleans Cookbook: Creole, Cajun, and Louisiana French Recipes – Past and Present by Rima Collin and Richard Collin that could be adopted for frozen or refrigerator storage such as: 

-baked and breaded oysters – warmed up these would taste good dipped in sriracha mayonnaise for a modern twist 

-Creole shrimp and crab gumbo that is thickened with gummy okra slices. This stew uses a classic Creole flavoring combination of onion, green pepper, and shallots to flavor it that many other Creole dishes also use such as Shrimp Creole. 

-Cajun oyster and sausage gumbo thickened with filé. Filé is a powder made of dried sassafras leaves 

-navy white bean soup seasoned with onions, shallots, and green peppers and pieces of French garlic sausage 

-red bean soup seasoned like the white bean soup 

-spicy red beans and rice 

-white beans, rice, and smoked sausage 

-jambalaya – a rice dish whose Spanish ancestor is paella. Rice is the major cash crop of Louisiana 

-crabmeat au gratin – a baked dish of crab, heavy cream, and cheddar cheese 

-crawfish étoufée –a one dish meal made with crawfish tails, onions, green pepper, celery, and shallots over rice. Crawfish is pronounced “crayfish.” 

-spicy shrimp Creole is called shrimp sauce piquante in the cookbook and is served over rice 

-trout amandine is served with a sauce made of butter, sliced almonds, and lemon juice 

-New Orleans Trout Sauce Normande – made with butter, poaching liquid, and Calvados (apple brandy) 

You can try dishes like these at Ferdi’s in Seaside, California or make them at home using the very useful 288 recipes in The New Orleans Cookbook by Rima Collin and Richard Collin. 

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


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Tuesday, June 27, 2023

Starburst Cookie Recipe by Ruth Paget

Starburst Cookie Recipe by Ruth Paget 

Makes 12 cookies 

Ingredients: 

-1/2 cup softened butter 

-1/4 cup sugar 

-1 tablespoon almond extract 

-2 mashed, hard-boiled egg yolks 

-1 cup flour 

Steps: 

1-Preheat oven to 400 degrees Fahrenheit. 

2-Blend butter, sugar, and almond extract together in a bow. 

3-Add hard-boiled egg yolks to butter mixture and blend thoroughly. 

4-Add flour to egg mixture and blend thoroughly. 

5-Use two spoons to scoop and push cookies onto a cookie sheet lined with parchment paper. 

6-Bake for 8 to 10 minutes. Cool on a rack. 

Source: Rose Pennington – circa 1950s 

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


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Monday, June 26, 2023

Iowa's Catering Classics by Ruth Paget

Iowa’s Catering Cuisine by Ruth Paget 

Crossing the Mississippi River from Wisconsin to DuBuque (Iowa) is a rather enchanting experience, because the road is elevated downtown and passes through a forest of church spires that are level with the car. Houses along the way are substantial and remind you that the Amish and Mennonites worship at home. 

Immigrants to Iowa have included Germans, Dutch, Czechs, and the Swiss. They have overseen the production of food that feeds the United States and the world with the production of corn, oats, soybeans, hogs, beef cattle, popcorn, poultry, and dairy products according to the Best of the Best from Iowa Cookbook edited by Gwen McKee and Barbara Moseley. 

This cookbook has many traditional recipes that could be catered by personals chefs for extra cash. Some of the farm dishes that I thought would work well for catering include: 

-baked Reuben dip made with Swiss cheese, sauerkraut, sour cream, brown mustard, onions, cream cheese, and corned beef 

-chive and black pepper corn bread 

-Depression-era potato soup made with potatoes, onions, celery, noodles, and evaporated milk 

-Dutch lettuce made with potatoes, hard-boiled eggs, lettuce, chopped onion, and bacon 

-spinach salad with bacon -blue cheese-artichoke salad 

-marinated tomatoes which are chilled 

-marinated green beans which are chilled 

-cabbage and apple slaw with walnuts 

-card club chicken salad made with chicken, macaroni, boiled eggs, carrots, peas, celery, onions, green pepper, and pimientos

-garden club salad made with chicken, water chestnuts, grapes, celery, almonds, sour cream, mayonnaise, curry powder, and pineapple chunks 

-corn cheese casserole 

-sour cream and cheddar supreme potatoes

-baked stuffed tomatoes made with chives, mushrooms, bread crumbs, and Parmesan cheese 

-asparagus the Dutch way made with asparagus, potatoes, smoked ham, eggs, and nutmeg 

-ham, cabbage, and noodle casserole 

Recipes for these classic dishes and 400 more can be found in Best of the Best from Iowa edited by Gwen McKee and Barbara Moseley. 

Happy Reading! 

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


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Sunday, June 25, 2023

Light Lunch Wisconsin by Ruth Paget

Light Lunch Wisconsin by Ruth Paget

If you ask someone what a light lunch in Wisconsin is they might tell you, “A locally brewed beer and a bretzel” or “a strong black coffee and a pastry.” 

Then, they would wax philosophical and say, “Just appetizers, a casserole, or a spread or dip in small portions, especially in cold weather.”

I agreed with those statements and felt like it snowed nine months of the year when I lived in Wisconsin. Nine months may be too many, but seven months of snow was close to accurate. I do like high-calorie foods like those above in cold weather I have to admit. 

The immigrant groups who have come to Wisconsin have many dishes of German, Polish, Scandinavian, and Irish origin that are great winter fare. There are recipes for of all these immigrant groups in the cookbook The Best of the Best of from Wisconsin Cookbook edited by Gwen McKee and Barbara Moseley. 

Some of my favorite dishes from this cookbook include: 

-creamy horseradish ham roll-ups

-beer spread made with cheddar cheese, Swiss cheese, and beer 

-mini Reuben sandwiches made with rye bread, sour cream, corned beef, sauerkraut, and Swiss cheese 

-baked cheese wings with Parmesan 

-cheddar jalapeño corn bread 

-cheese drop biscuits 

-Danishes made with jam 

-Norwegian sour cream waffles with apple pecan topping 

-Dusseldorfer sandwiches made with rye bread, tarter sauce, dill pickles, liverwurst slices, and Swiss cheese 

-Wisconsin beer cheese soup made with 5 cups of cheddar cheese

 -Polish noodles with cabbage 

-New Glarus cheese and onion pie from a recreated Swiss village town 

-Lithuanian Kugela made with bacon, onion, potatoes, milk, and eggs 

-Potatoes Romanoff made with cheese, sour cream, onion, and shredded cheese 

-Colcannon, an Irish dish, made with heavy cream, garlic, chopped cabbage, and leeks 

-chicken Calvados made with apple schnapps 

These delicious dishes give a good idea of what you make in severe weather to stay warm. Chefs and people of German and Eastern European heritage might especially enjoy Best of the Best from Wisconsin Cookbook edited by Gwen McKee and Barbara Moseley. 

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


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Saturday, June 24, 2023

Trips to Clasen's European Bakery by Ruth Paget

Trips to Clasen’s European Bakery by Ruth Paget After breakfast on Saturday mornings in DeForest (Wisconsin), I would take my family on a field trip to the other side of town to Middleton where Clasen’s European Bakery is located. 

Middleton is where my mom grew up. I thought it was most civilized for having an artisanal bakery like the ones we went to when we lived in Paris, France. 

Clasen’s is a family bakery that was set up 50 years ago according to its website by Ralph and Ernst Clasen. Ralph’s daughter Michelle studied pastry in Germany and now keeps the family business going at Clasen’s. 

Wisconsin is home to German jause, light meals or strong coffee with pastries. On Sundays, we ate breakfast and did a jause mid-morning with strong Lavazza espresso made with our stainless steel espresso maker with a milk frother. (The milk frother broke from overuse.) Our Eurocrat jause standard pastry was Clasen’s pecan-cinnamon rolls. 

Other items I would buy as a Sunday dessert included slices of cherry cream cheese coffee cake, Black Forest torte, and German chocolate cake. The vanilla cakes were divine, too.

Clasen’s did some custom baking for me at Easter when I would order a chocolate lamb cake with white buttercream frosting. 

Laurent would wander and choose different kinds of rolls to try. The French have a cheese for every day of the year, and the Germans have a bread for every day of the year. So, Laurent was in a bread candy store. He loved going to Clasen’s 

What is really great about Clasen’s now is that you can order and pay online and get delivery within the continental U.S. 

I have to admit that when I was going to Clasen’s all those many years ago that I had no idea I would live in Germany one day. Supporting Clasen’s European Bakery certainly helped me adjust to life in Germany, because the bread and pastries were the same. 

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


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Thursday, June 22, 2023

Lemonade Pie Recipe by Ruth Paget

Lemonade Pie Recipe by Ruth Paget 

Serves 4 

Ingredients: 

For Crust: 

-3 tablespoons butter 

-1½ cups coconut 

For Filling: 

-1 cup evaporated milk 

-1 (1-ounce) envelope gelatin 

-1/4 cup cold water 

-1/2 cup boiling water 

-2/3 cup sugar 

-6 ounces lemon juice 

Steps: 

1-Melt butter in a 10-inch skillet. Add coconut and stir over medium heat until coconut is golden brown. 

2-Press coconut mixture firmly on the bottom and sides of a 9-inch pie pan. Let stand at room temperature until cool. 

3-Chill evaporated milk in an ice tray until almost frozen around the edges. 

4-in a 3-quart bowl, soften the gelatin in cold water. Add boiling water and stil until the gelatin is dissolved. Add sugar and lemon juice and stir. 

5-Chill the mixture until it is thick in the refrigerator, but not set. 

6-Whip evaporated milk until stiff. Mix evaporated milk with the thickened gelatin. 

7-Pour lemon-milk mixture into the coconut shell. 

8-Chill the pie in the refrigerator for about 3 hours. 

Source: Rose Pennington – circa 1950s 

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


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Sugar Drop Cookies Recipe by Ruth Paget

Sugar Drop Cookie Recipe by Ruth Paget 

Makes 24 Cookies 

Ingredients: 

-2½ cups flour 

-1 cup sugar 

-2 beaten eggs 

-1 teaspoon almond extract 

-1 cup softened butter 

-1 egg white beaten stiff 

Steps: 

1-Preheat oven to 400 degrees Fahrenheit. \

2-Mix flour and sugar together. 

3-Mix eggs and almond extract together. Combine eggs with flour mixture and blend thoroughly. Add in beaten egg white and stir. 

4-Drop cookies using one spoon to scoop and the other to push onto a cookie sheet lined with parchment paper. 

5-Bake for 10 to 12 minutes and cool on a rack. 

Source: Rose Pennington – circa 1950s 

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


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Stuffed Flank Steak Recipe by Ruth Paget

Stuffed Flank Steak Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-4 tablespoons butter 

-1/2 cup chopped onion 

-3/4 cup chopped celery 

-1/2 cup chopped celery leaves 

-1 (4-ounce) can drained sliced mushrooms 

-1 teaspoon salt 

-1 teaspoon pepper 

-1 teaspoon thyme 

-4 tablespoons chopped parsley 

-2 cups crumbled blue cheese crackers 

-1/4 cup milk 

-1 2-pound flank steak 

-1 cup water 

Steps: 

1-Sauté onions and celery in butter in a sauce pan. Add celery leaves, mushrooms, salt, pepper, thyme, parsley, crumbled blue cheese crackers, and milk. 

2-Pound steak to a ¼-inch thickness. Score one side. Spread sauce on unscored side. Roll and secure with toothpicks or string. 

3-Preheat oven to 425 degrees Fahrenheit. 

4-Brown meat on all sides in fat in a shallow baking pan. Bake for 30 minutes. 

5-Place meat in a covered pan. Lower heat to 350 degrees Fahrenheit. Cook for 1½ to 2 hours or until tender. Slice and serve with pan juices. 

Source: Rose Pennington – circa 1950s 

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


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Insurance Adjuster Interview by Ruth Paget

Insurance Adjuster Interview by Ruth Paget 

When I started high school, I attended a private Friends School in Detroit (Michigan) to learn about my Quaker ancestors from New Jersey and Pennsylvania. 

The Friends School taught standard high school subjects as well as electives such as non-violence workshop where we read the works of Gandhi and Martin Luther King, non-violent games that promoted happiness for all such as caring for an egg for a week, meditation and journaling for conflict resolution, and the World of Work for vocational training. 

For World of Work, we began our studies by reading Working by Chicago writer Studs Terkel, who interviewed people from all sorts of jobs about job satisfaction and the skills needed to perform them. 

We all took the Myers-Briggs Interest Inventory which tests on which kinds of jobs that are suited for you based on skills and interest. I wanted to be a writer, but my quantitative skills came out first and writing came out second. The best job for me was listed as accountant. I was mortified. However, my Quaker teacher told me, “Just use math when you write.” 

After the Myers-Briggs Interest Inventory, I set up informational interviews. The first one I did was with an insurance adjuster: Mr. H. acts as a liaison between the insurance company and its claimants. He works for xxx, which is an independent insurance adjusting company. Mr. H. settles insurance losses for the company.

He wishes he made more money, but what he receives is fine with him. Mr. H. does not think he would go into another field of work. 

He feels his job is interesting. It is not a get rich scheme. To Mr. H. work should be challenging, rewarding, and something you can get a lot of satisfaction and pride out of. He could have a better paying job, but does not want to sacrifice time with his family. He enjoys working. He likes meeting people everyday, the competition, and the satisfaction of helping people. 

An insurance adjuster position requires a college degree, but most of the training is done on the job. He suggests taking courses in economics and business. 

In his free time, he spends time with friends. He will talk about work, if he is with friends from the office. Aside from that, he talks about sports. Mr. H. likes his boss and thinks that he has his best interest at heart.  

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


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Wednesday, June 21, 2023

Accountant Interview by Ruth Paget

Accountant Interview by Ruth Paget 

When I started high school, I attended a Friends School in Detroit (Michigan) to learn about my Quaker ancestors from New Jersey and Pennsylvania. 

 The Friends School taught standard high school subjects as well as electives such as non-violence workshop where we read the works of Gandhi and Martin Luther King, non-violent games that promoted happiness for everyone such as caring for an egg for a week, meditation and journaling for conflict resolution, and the World of Work for vocational training. 

For World of Work, we began our studies by reading Working by Chicago writer Studs Terkel, who interviewed people from all sorts of jobs about job satisfaction and the skills needed to perform the job. We all took the Myers-Briggs Interest Inventory which tests on which jobs that are suited for you based on skills and interests. I wanted to be a writer, but my quantitative skills came out first and writing came out second. I was mortified! However, my Quaker teacher told me, “Just use math when you write.” 

After the Myers-Briggs Interest Inventory, I set up informational interviews to find out about the world of work. I found some of my write-ups recently and wanted to share what I learned during my teen years, because the jobs still exist with some changes brought about by technology. I had a very good interview with an accountant from Coopers and Lybrand – Certified Public Accountants. This is still a position that exists in the 21st century and might interest readers studying business. I retained my ninth grade English: 

Ms. S. likes her job as an accountant. She has worked at Coopers and Lybrand since last May. She graduated from college in April. She works Monday through Friday. She has been expected to work overtime and accepts that as part of her job. She says 55 hours a week is a lot. 

Ms. S. told me certified public accountants work with facts. They go out and review clients’ systems, document them, and make sure they are functioning as documented by the clients. The accountants perform various tasks to make sure that the clients’ business functions as documented. 

I asked for more details. Ms. S. said accounting is a recording of what is happening at the business. Businesses have cash coming in and goods going out. These activities are recorded. This is where business begins. This is the exchange of goods and services. 

For two years, she was a liberal arts student at the University of Michigan. This course of study consisted of art, history, calculus, chemistry, and French. Then, she applied for business school. At the University of Michigan, you need approximately 21 hours of accounting. 

At UofM, that is 7 classes with 3 credit hours each. These classes involve a wide array of accounting: asset, corporate, cost, and tax. Auditing is included in these classes also. (I though asset accounting sounded interesting, if you got to go through safe deposit boxes.) 

Ms. S. said business law is required to become an accountant. Business law is included on the CPA (Certified Public Accountant) Examination. You must take and pass this examination to be certified. In addition to passing the examination, you must work with a public accounting firm in order to be certified. Business law is essential. An accountant has a legal liability towards the client. There are certain things you can and cannot do. 

Every accountant who comes into the firm must have a college degree. Ms. S. has many bosses. Each time she goes to a different client, she is on a different auditing team. Each new boss evaluates her work in the field. She chose to be an accountant, because she reached a decision point in college where she asked herself, “Do I need a French degree? Do I need a degree in painting? Shouldn’t I develop something practical with my degree?” If she had not become an accountant, she would have looked for a job with languages. Ms. S. noted she would probably still be looking for a job. (Note: 1979 was not the global era.) She has seen many people with anthropology degrees have a hard time finding a job. She said 15,000 people graduate with anthropology degrees and there are 15 job openings.

In business school, there are a few choices of what job you can go Into: 

-Marketing – this is basically salesmanship, but it is not sales work. An example, would be IBM. At IBM, you sell computer systems. They send you through training courses to learn everything about computers. You go through training for 1½ years. You have to be extremely confident, know your stuff, and have a quick memory.

-Retail Sales – sales management 

-Actuarial – I was very interested in this. Their function is very mathematical. They analyze life insurance tables. These tables estimate how long people live on the average and what kinds of risks they are running with different factors in their lives. An example of these factors would be old age and sickness. They also deal with pension plans. Actuarial work is very challenging. 

I asked her to explain the promotion system at Cooper and Lybrand. Promotions occur in January and July. Personnel looks at employee evaluation forms that various supervisors and managers filled out. These people observe your attitude, leadership, maturity, how well you get along with other people, how well you work on teams, technical competence, and assertiveness. Ms. S. explained to me that with 4 or 5 years of experience at Coopers and Lybrand, you were eligible to be a supervisor. 

After the supervisor level comes manager. You need more talents to become a manager. Some people are not born leaders. If you do not attain manager in three tries, that is a subtle clue to look for another firm. Personnel does executive searches to help people find other jobs.

Becoming a partner is an entirely different ballgame. The partners do not have to promote anyone to partner, if they do not want to. A special kind of politics comes into play. If a manager is up for partner twice but does not make it, they should look for another job. 

Night school is discouraged, because employees are expected to work overtime. Courses are offered in the office and self-study materials are available to employees, so that they can keep up with the times. They are expected to read the Wall Street Journal and other magazines dealing with business. Ms. S. said, “Studying for the annual Certified Public Accountant Exam will occupy your time.

Many of the client systems are computerized, so it is wise to know at least one computer language. A group of computer specialists always accompanies the audit team, but if you do not understand how a computer system works, you cannot tell the computer team what results you need. (Note: I first used a desktop Apple computer in my senior year of college.) 

Coopers and Lybrand takes up 3½ floors of the Renaissance Center. I got to go on an office tour. I thoroughly enjoyed learning about accounting. Later in life, I worked for two major accounting firms (EY and Deloitte) in Chicago and Paris using math in my writing. 

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


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Newspaper Columnist Interview by Ruth Paget

Newspaper Columnist Interview by Ruth Paget 

When I started high school, I attended a private Friends School in Detroit (Michigan) to learn about my Quaker ancestors from New Jersey and Pennsylvania. 

The Friends School taught standard high school subjects as well as electives such as non-violence workshop where we read the works of Gandhi and Martin Luther King, non-violent games that promoted happiness for all such as caring for an egg for a week, meditation and journaling for conflict resolution, and the World of Work for vocational training. 

For World of Work, we began our studies by reading Working by Chicago writer Studs Terkel, who interviewed people from all sorts of jobs about job satisfaction and the skills needed to perform the job. 

We all took the Myers-Briggs Interest Inventory, which tests on which kinds of jobs you are suited for based on your interests and skills. 

I wanted to be a writer, but my quantitative skills came out first and writing second. The best job for me was accountant. I was mortified! 

However, my Quaker teacher told me, “Just use math when you write.” 

After the Myers-Briggs Interest Inventory, I set up informational interviews to find out about the world for work for jobs I would like and those that used a lot of math. I found some of my interview write-ups recently and think much is still relevant today. I have left the interviews in most of my ninth-grade English. One of my first interviews was with Detroit Free Press columnist JF: 

JF likes his job. He says it is fun to be making a living doing something you like. He finds ideas for his columns everywhere. His is constantly taking notes and reads a lot. JF works in the city room at the Detroit Free Press. 

He spends 25 hours a week typing his column. JF said he is actually working all the time. When he thinks of an idea while he is sleeping, he gets up and immediately writes it down. 

Before coming to the Free Press, he worked on a weekly newspaper – the Lapeer County Press. He worked there for 25 years. The last 15 years, he was the editor. 

JF was an advertising salesman when he got out of college. He wrote a column for the paper entitled “My Customers.” Gradually, it became a general interest column.  Eventually, he became a reporter and, then, editor. JF still continued to write his column while he was editor. Other papers caught on to his column. He was at one time in all the weeklies in Michigan. 

Through the years, the Free Press made him several offers while he was editor. Finally, he decided it was time to make the change and went to work at the Free Press. I was interested in what an editor does, so I asked more about this subject. An editor works 50 to 60 hours a week. It is a time consuming and boring job. The editor takes care of the day-by-day business of running a newspaper. (I thought he was being sarcastic.) 

The Lapeer County Press had 10 people working at it. You only needed the editor to run the newspaper. A newspaper the size of the Free Press has many assistant editors and department editors. It is more fragmented. 

JF wanted to write since high school. There was no doubt in his mind about what he was going to do. He majored in journalism at Michigan State University. He learned more on the job than he did at school. 

JF says he hits dry spells when he just cannot write. It is all a matter of being a professional. You just write your column. It just takes longer. He turns his columns in early to avoid deadline pressure. 

If JF were not a columnist, he would be in some field of writing. If writing were ruled out, he would probably be a postman. In his free time, JF and his wife go to restaurants, nightclubs, movies, and live theater. 

Note: I was one of JF’s regular column readers. He was one of Detroit’s men-about-town. I learned from him how important it is to create a town for yourself to support your life needs and lifestyle in a large city like Detroit. 

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


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Friday, June 16, 2023

Cool Indiana Cuisine by Ruth Paget

Cool Indiana Cuisine by Ruth Paget 

I thought Indiana was infinitely cool as a kid, because I spent long weekend vacations there with my mom, who was doing union organizing and attending International Typographical Union Midwest Conference meetings in places like Gary and Indianapolis. (The International Typographical Union is now part of the Communications Workers Union of America.) 

The ladies auxiliary of the Union babysat me, stuffed envelopes, and wrote letters to the editor poolside while I swam for hours under Indiana’s blazing hot sun that is good for crops and kids, who need Vitamin D. 

Après nage, I looked forward to eating Indiana’s wholesome farm food that still reflects German, Polish, and Italian immigrant heritage. My favorite main dishes were German sweet and sour pot roast seasoned with cranberry jelly and pork loin with cream sauce. Both were served with buttered egg noodles. 

These dishes were different from my mom’s English roast beef and vegetables. They made me feel that Indiana was rather exotic compared to Detroit as we zoomed past signs warning drivers to share the road with horse-drawn Amish buggies. 

These Indiana memories came back to me as I read Best of the Best from Indiana Cookbooks edited by Gwen McKee and Barbara Mosely. 

For decades Indiana was famous for Notre Dame University’s football team coached by Knute Rockne. I thought the following appetizers were just the thing for football game munchies as I read the cookbook:

-beer cheese for spreading on crackers or toast made with cheese, horseradish, hot sauce, and mayonnaise 

-Gouda Wellington – warm croissant wedges made with Gouda cheese and apricot preserves 

-Reuben snacks – baked snack balls made with breadcrumbs, Swiss cheese, shredded corned beef, drained sauerkraut, and melted butter 

-Chocolate chip cheese ball – made with cream cheese, vanilla, cinnamon, powdered sugar, mini-chocolate chips, and chopped pecans 

Two other coffee and football treats include: 

-Mrs. Rockne’s Swedish coffee cake topped with brown sugar, coconut, and melted butter 

-Little applesauce muffins 

Other dishes in Best of the Best from Indiana Cookbooks are surprisingly simple to cook such as: 

-baked and stuffed green peppers that are stuffed with ground beef, tomatoes, and bread crumbs 

-seafood fettucine with a sauce made with whipped heavy cream 

-pork tenderloin with scallion and mustard sauce 

Finally, desserts are always good and plentiful when dealing with people of German descent. Some of my favorites in this cookbook include: 

-mocha and cherry cake 

-lemon cheese bars -pecan bars 

-sesame seed tea cake 

-springerles - anise-flavored cookies 

-pfeffernusse - peppernut cookies seasoned with cloves, allspice, cinnamon, white pepper, and almonds 

-gingersnaps 

Tasty recipes abound in the pages of Best of the Best from Indiana Cookbooks edited by Gwen McKee and Barbara Moseley, making it a good purchase for chefs.

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


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Wednesday, June 14, 2023

Pennsylvania's Value-Added Cuisine by Ruth Paget

Pennsylvania’s Value-Added Cuisine by Ruth Paget 

There is always a little something or two added to dishes in Pennsylvania to enhance flavor such as mashed potatoes with horseradish or sautéed fish with nuts. 

Flavor enhancements like this reflect Pennsylvania’s immigrant background with contributions from English, German, Italian, Polish, and other Eastern European cuisines. Value-added dishes are well-documented in The Best of the Best from Pennsylvania Cookbooks: Selected Recipes from Pennsylvania’s Favorite Cookbooks edited by golfing friends Gwen McKee and Barbara Moseley. 

The value-added ingredients in Pennsylvania dishes usually are not difficult to add and distinguish the dish with a particular culture. Dishes like this include: 

-smoked salmon pâté using canned salmon, cream cheese, onion, lemon juice, and horseradish 

-onion and herb bread made with sherry 

-blender apple pancakes that make the apples part of the batter 

-pierogis – Polish ravioli filled with cottage cheese and topped with melted butter and sautéed onions. I ate pierogis in Detroit (Michigan) as a child with my Polish babysitters who also made French terrines. 

- a non-puréed shredded cabbage soup made with onions, celery, parsley, peas, mushrooms, and diced chicken 

-cream of zucchini soup for when zucchini is exploding into bloom in summer gardens. This soup is made with zucchini, onions, and milk. 

-cream of broccoli soup made with cream and cheddar cheese 

-brie soup, which I am sure the dons of the University of Pennsylvania eat. The brie here is melted in broth with the addition of sliced mushrooms, julienned carrots, green onions, sherry, and heavy cream

-Swiss green bean salad made with green beans, Swiss cheese, olives, red pepper, and almonds 

-Amish macaroni salad made with celery, onions, parsley, carrots, and hard-boiled eggs 

-Pennsylvania Dutch pancakes made onion, scallions, and lemon juice for a tangy flavor 

-wild rice with mushrooms and almonds 

-cranberry chutney with ground cloves -pork tenderloin with orange sauce 

-lemon-apricot chicken 

One dish that is part of my family heritage in this cookbook is Gulielma’s Chicken and Dumplings. Gulielma Springett was the first wife of Pennsylvania’s founder William Penn and the step-daughter of my ancestor Isaac Penington (1616 – 1679). William Penn was also a Quaker and one of the reasons I attended a Friends School in Detroit (Michigan) for part of my high school education. 

Gulielma’s dumplings are made with parsley and chopped mushrooms, which exemplify the value-added character of Pennsylvania’s food. 

(The Pennington’s have left their mark in Pennsylvania. There is a Pennington Road in Philadelphia, which has brown brick row houses lining it. There is also a town named Pennington close to Allentown, Pennsylvania.) 

Other dishes in this cookbook that are just a little different from plain presentations include: 

 -swordfish with pecans 

-roasted red pepper with shrimp grits made with cheese 

-chocolate bourbon cake 

-black walnut cake 

-cream cheese fudge made with Philadelphia cream cheese 

-apple-cranberry cobbler made with an oat topping 

Delicious and historical recipes like these abound in The Best of the Best from Pennsylvania Cookbooks edited by Gwen McKee and Barbara Moseley, making it a good purchase for chefs and historians alike. 

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


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Tuesday, June 13, 2023

Asparagus Mimosa with Rice and Peas Recipe by Ruth Paget

Asparagus Mimosa with Rice and Peas 

Serves 4 

Ingredients: 

-1 pounds asparagus 

-2 cups cooked rice 

-1 pound peas 

-1/4 cup melted butter 

-6 hard-cooked egg yolks 

Steps: 

1-Cut off the tough ends of asparagus stalks. Peel or scrape to remove the outer skin. Wash and tie in serving bunches. 

2-Cook in boiling salted water for 15 to 20 minutes in a deep narrow pot with tips above the water.  

3-Remove the asparagus from the water. Undo the ties and places on top of cooked rice on 4 individual plates. 

4-Cook the peas in boiling water until the largest ones are fork tender. Drain the peas and place peas on top of the asparagus. 

5-Brush the vegetables with melted butter. Garnish each portion with the egg yolks pressed through a grater to form the mimosa. 

Source: Rose Pennington – circa 1950s 

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


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Fish Souffle Recipe by Ruth Paget

Fish Soufflé Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-2 cups cooked white fish (halibut or cod) 

-1 tablespoon butter 

-2 tablespoons flour 

-1 cup milk 

-3 eggs with yolks and whites separated 

-1 teaspoon salt 

-1 tablespoon chopped onion 

-1 tablespoon snipped green onion 

-1 teaspoon paprika 

-1 teaspoon tarragon 

-1 teaspoon marjoram 

-1 teaspoon nutmeg 

Steps: 

1-Preheat oven to 400 degrees Fahrenheit. 

2-Place butter in a saucepan. Blend in flour and stir in milk. Cook until the sauce is smooth. Cool. 

3-Add beaten egg yolks, salt, onion, green onion, and seasonings to the white sauce and blend well. 

4-Add flaked fish to the white sauce. 

5-Beat egg whites till stiff and add gently into the fish and white sauce mixture. 

6-Pour fish mixture into a greased casserole and bake for 20 minutes. 

Source: Rose Pennington – circa 1950s 

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


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Monday, June 12, 2023

Buttermilk Ice Cream Recipe by Ruth Paget

Buttermilk Ice Cream Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 quart buttermilk 

-1¼ cups sugar 

-2 teaspoons vanilla extract 

-1 pint sour cream 

-1 teaspoon salt 

Steps: 

1-Pour buttermilk in a large bowl. Add all the remaining ingredients. Stir thoroughly. 

2-Transfer the buttermilk to a freezing tray and freeze until the edge is about 1-inch frozen solid. 

3-Spoon this mixture into a bowl and beat with a rotary mixer until smooth. 

4-Refreeze until solid before serving. 

Source: Rose Pennington – circa 1950s 

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


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Orange Sherbet Recipe by Ruth Paget

Orange Sherbet Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (1-ounce) package flavored gelatin 

-2 tablespoons cold water 

-2 tablespoons sugar 

-1/2 cup corn syrup 

-2 egg whites 

-1/2 cup hot water 

-2 cups orange juice 

-3 tablespoons lemon juice 

Steps: 

1-Soften gelatin in cold water for 5 minutes. Mix sugar and corn syrup in a saucepan and boil until syrup forms a 3-inch thread when dropped from a spoon (approximately 4 to 5 minutes). 

2-Add softened gelatin to hot syrup. Stir until thoroughly dissolved. Cool. 

3-Beat egg whites until stiff and add hot water slowly. Add the orange and lemon juices and blend thoroughly. Blend egg white mixture with the gelatin mixture. 

4-Pour this mixture into a freezing tray. When the sides are frozen, take the sherbet out and mix it. 

5-Return to the freezing tray and let freeze solid before serving. 

Source: Rose Pennington – circa 1950s 

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


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Peach-Ginger Ale Aspic Recipe by Ruth Paget

Peach-Ginger Ale Aspic Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (1-ounce) package strawberry, raspberry, or cherry flavor gelatin 

-1 teaspoon salt 

-1 cup hot water 

-1 cup ginger ale 

-1 (15-ounce) can drained peach halves 

Steps: 

1-Dissolve gelatin and salt in hot water. Add ginger ale. 

2-Chill until slightly thickened. 

3-Place peach halves in a 9-inch square pan. Pour slightly thickened gelatin over the peaches. Chill in the refrigerator until firm. 

4-Cut gelatin into squares for serving. 

Source: Rose Pennington – circa 1950s 

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


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Apple Chutney Recipe by Ruth Paget

Apple Chutney Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (15-ounce) can apple slices 

-2 cups apple juice 

-1 cup brown sugar 

-1/4 cup cider vinegar 

-1 cup white raisins (sultanas) 

-1 peeled and sliced onion 

-1 peeled and sliced lemon 

-1 teaspoon mustard 

-1 teaspoon ginger 

-1 teaspoon nutmeg 

-1 teaspoon chili powder 

-1 cup chopped walnuts 

-1/2 cup diced pimiento 

-1/4 cup chili sauce 

Steps: 

1-Combine all ingredients in a large saucepan except the walnuts, pimiento, and chili sauce. Bring to a boil and simmer for 30 minutes. 

2-At the end of the 30 minutes, add walnuts, pimiento, and chili sauce. Simmer for an additional 15 minutes. 

3-Pour chutney into hot, sterilized glass jars and seal. 

(Careful with the hot jars. Consult the Joy of Cooking for instructions on canning, if needed or a county extension agent.) 

Chutney will keep for several weeks once opened in the refrigerator. 

Serve with meat. 

Source: Rose Pennington – circa 1950s 

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


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Coconut-Coffee Cream Dessert Recipe by Ruth Paget

Coconut and Coffee Cream Dessert Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 tablespoon water 

-2 teaspoons instant coffee 

-2 cups heavy cream 

-2 tablespoons sugar 

-1¾ cups coconut macaroon crumbs 

Steps: 

1-Mix water with coffee until dissolved. 

2-Stir 1 cup cream, sugar, 1 cup macaroon crumbs, and coffee together in a bowl. 

3-Beat remaining cup of cream until it holds a shape. Then, mix the cream gently into the coffee and macaroon mixture. 

4-Pour this mixture into 8 cupcake holders and sprinkle the remaining macaroon crumbs over the coffee-macaroon mixture. 

5-Place in the freezer and freeze for 3 hours or until firm. 

Source: Rose Pennington – circa 1950s 

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


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Saturday, June 10, 2023

Connecticut's Go-To Food by Ruth Paget

Connecticut’s Go-To Dishes by Ruth Paget 

Lovers of French cuisine and American classics alike can find delicious recipes to make in The Connecticut Farm Table Cookbook: 150 Home-Grown Recipes from the Nutmeg State by Tracey Medeiros and Christy Colasurdo. 

Connecticut citizens highly value and support organic produce, artisanal cheese from Vermont, free-range meat production, and using wild fish from rivers and the ocean in its cuisine, which is very French by choice, but solidly American at the same time. 

I would like to focus on the highly nutritious and relatively inexpensive American dishes in The Connecticut Farm table Cookbook, because it has become easier to obtain organic ingredients at farmers’ markets and supermarkets. 

One of the first go-to recipes for value in this cookbook is red flannel hash. Cubed potatoes and beets are baked in this recipe with rosemary and olive oil. Then, onions are sautéed along with the vegetables. Finally, goat cheese goes into this mix to be melted, adding a tart taste to the sweet beets. Another dish that plays off different flavors and textures against each other is the arugula and endive salad with apples, celeriac (celery root), caramelized walnuts, and cider vinaigrette. That long title does not include the blue cheese in the salad, which adds a tart finish to the peppery arugula, bitter endive, sweet apples, crunchy celeriac, bitter-sweet walnuts, and acetic vinaigrette. This salad is very filling thanks to the medley of flavors and textures. 

Other salads in this cookbook are simpler, but pleasing such as:  

-kale salad with sour cherry vinaigrette -beet and carrot slaw with raspberry vinaigrette 

-salt-roasted beets with blood oranges, pistachios, and goat cheese salad 

A puréed cauliflower soup in the cookbook is enriched with cream cheese and milk in addition to broth. 

Other puréed soups could be made this way notably broccoli and cabbage. Some notable vegetable main dishes include: 

-fennel-Parmesan fritters with greens in buttermilk-bacon dressing 

-sautéed Swiss chard with fresh ricotta cheese 

The Connecticut Farm Table Cookbook provides recipes for several elegant dishes that you can make for weekend lunches: 

-pan-roasted New England pheasant breast with shallot-cranberry purée, braised red cabbage, and Madeira sauce 

-chicken and blue oyster mushrooms with sherry cream sauce 

-Atlantic cod with wild rice and corn griddle cakes and garlicky kale 

-Connecticut River shad with sorrel sauce 

Finally, high-calorie dishes like these merit a dessert like lavender cookies for dessert. There are many dessert recipes, but I think lavender cookies and tea are appropriate for a New England finish to any of these meals.

Cooks who enjoy contrasting flavor combinations will find a lot to like in The Connecticut Farm Table Cookbook: 150 Home-Grown Recipes from the Nutmeg State by Tracey Medeiros and Christy Colascurdo. 

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


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Wednesday, June 7, 2023

Oatmeal Cookies Recipe by Ruth Paget

Oatmeal Cookies Recipe by Ruth Paget 

Makes 24 Cookies 

Ingredients: 

-1 cup softened butter 

-1½ cups brown sugar 

-2 beaten eggs 

-1/2 cup buttermilk 

-1¾ cup flour 

-1 teaspoon baking soda 

-1 teaspoon baking powder 

-1 teaspoon cinnamon 

-1 teaspoon nutmeg 

-3 cups rolled oats 

-1/2 cup raisins 

-1/2 cup chopped walnuts 

Steps: 

1-Preheat oven to 400 degrees Fahrenheit. 

2-Combine butter and sugar until smooth. Mix in the eggs and buttermilk. 

3-In a separate bowl, mix flour, baking soda, baking powder, cinnamon, nutmeg, rolled oats, raisins, and chopped walnuts together and blend well. 

4-Add dry ingredients to the egg mixture and blend well. 

5-Drop spoonfuls of the oatmeal dough onto cookie sheets lined with parchment paper. Bake for 8 minutes. Cool cookies on rack. 

Source: Rose Pennington – Circa 1950s 

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


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Outrigger Salad Recipe by Ruth Paget

Outrigger Salad Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 quart cottage cheese 

-2 cucumbers cut in half with seeds scooped out 

-1 cup peeled and deveined shrimp cooked in Zatarains Creole Seasoning 

-1 cup crabmeat cooked in Zatarains Creole Seasoning 

-4 cooked asparagus spears to be used as outriggers 

Steps: 

1-Spread cottage cheese on a platter to be used as “the sea.” 

2-Mix shrimp and crab together and stuff cucumbers.  

3-Place cucumbers on the cottage cheese in a row. Place asparagus spears across the cucumbers as the outriggers. Chill until serving. 

Source: Rose Pennington – circa 1950s 

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


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Coleslaw Aspic Recipe by Ruth Paget

Coleslaw Aspic Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (1-ounce) envelope gelatin 

-1 cup cold milk 

-3/4 cup Miracle Whip 

-1/4 cup sour cream 

-1 teaspoon mustard 

-1 teaspoon celery seed 

-1 teaspoon grated onion 

-1 teaspoon salt 

-1 teaspoon pepper 

-2 cups finely shredded cabbage 

-1 cup finely shredded cabbage 

-1 cup peeled tomato wedges 

-1 cup cucumber cubes 

Steps: 

1-Soften gelatin in milk and dissolve over boiling hot water in a double boiler. 

2-Combine Miracle Whip, sour cream, mustard, celery seed, onion, salt, pepper, and gelatin together in a bowl. Blend well. 

3-Chill until slightly thickened. Add cabbage to gelatin mixture and pour into a 6½-inch mold. Chill until thickened. 

4-Unmold gelatin. Surround gelatin with endive, tomato wedges, and cucumber cubes. 

Source: Rose Pennington – circa 1950s 

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


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Fruit Salad Platter Recipe by Ruth Paget

Fruit Salad Platter Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-1/2 peeled and sliced honeydew melon 

-1/2 peeled and sliced cantaloupe melon 

-1/2 peeled and sliced pineapple 

-2 peeled and sectioned oranges 

-2 peeled and sectioned grapefruit 

-1 sectioned and cored red apple 

-1 cup stemmed and halved strawberries 

Steps: 

1-Cut segmented fruit into thirds. 

2-Place fruit on a large serving platter and mix. 

3-Serve with plain yogurt and honey on the side. 

Source: Rose Pennington – circa 1950s 

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


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Tuna Biscuits Recipe by Ruth Paget

Tuna Biscuits Recipe by Ruth Paget 

Makes 12 biscuit sandwiches 

Ingredients: 

-2 cups sifted flour 

-2 teaspoons baking powder 

-1 teaspoon baking soda 

-1 teaspoon salt 

-1/2 cup butter 

-3/4 cup buttermilk 

-1 (5-ounce) can drained tuna 

-butter and cream for brushing tops of biscuits 

Steps: 

1-Preheat oven to 475 degrees Fahrenheit. 

2-Sift dry ingredients into a mixing bowl. Add butter and mix with a fork until crumbly. 

3-Add buttermilk and mix quickly with a fork to form a soft dough. Knead dough lightly 20 times. 

4-Roll dough to ¼-inch thick. Cut 24 biscuits with a 2-inch cookie cutter. 

5-Place a teaspoon of tuna in the center of 12 biscuit circles. Top with the remaining biscuit circles and gently press down. 

6-Brush the tops with buttermilk or cream and bake for 8 to 10 minutes. 

Source: Rose Pennington – circa 1950s 

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


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Tuesday, June 6, 2023

Chopped Vegetable Aspic Recipe by Ruth Paget

Chopped Vegetable Aspic Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-2 (3-ounce) packages lemon-flavored gelatin 

-1¾ cups hot water 

-1¾ cups cold water 

-1/2 cup tarragon water 

-2 tablespoons grated onion 

-1 teaspoon salt 

-2 cups unpeeled and chopped cucumber 

-2 cups shredded cabbage 

-2 cups chopped pimiento 

-1/4 cup green pickle radish 

Steps: 

1-Add hot water to the contents of the packaged gelatin. Stir the gelatin until it is completely dissolved. Add the cold water to the gelatin, vinegar, grated onion, and salt. 

2-Place the gelatin in the refrigerator and let stand until slightly thickened. Then, mix in the remaining ingredients and thoroughly blend. 

3-Pour the gelatin into a 1½-quart mold which has been rinsed with cold water. 

4-Return the gelatin mixture to the refrigerator and let it stand until firm. 

5-Unmold the aspic to a serving platter and garnish with lettuce. 

Source: Rose Pennington – circa 1950s 

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


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Beet Aspic Recipe by Ruth Paget

Beet Aspic Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1½ tablespoons unflavored gelatin 

-1/4 cup cold water 

-1¾ cups boiling water 

-1/2 cup lemon juice 

-1 tablespoon horseradish 

-1 teaspoon salt 

-1 teaspoon celery root 

-3/4 cup finely chopped cabbage 

-3/4 cup chopped beets 

-1 cup diced celery 

Steps: 

1-Soften gelatin in cold water. Combine softened gelatin with all the ingredients except the vegetables. Chill the gelatin. When the gelatin is partially set, mix in the vegetables. 

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

3-Unmold and serve with ½ pint sour cream and 1 tablespoon mayonnaise mixed together. 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, Eating Soup with Chopsticks and Marrying France


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Mustard Aspic Recipe by Ruth Paget

Mustard Aspic Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (1-ounce) envelope unflavored gelatin 

-1/2 cup cold water 

-1 cup Miracle Whip 

-1/2 cup mustard 

-1 tablespoon vinegar 

-1 teaspoon salt 

-1 teaspoon paprika 

-1/2 cup whipped heavy cream 

-4 slices Swiss cheese cut in triangles 

-8 salami slices 

-4 parsley sprigs 

-4 radish roses 

Steps: 

1-Soften gelatin in cold water. Dissolve gelatin over boiling hot water in a double boiler. Cool dissolved gelatin. 

2-Combine Miracle Whip, mustard, vinegar, salt, paprika, and gelatin in a bowl. Thoroughly blend. 

3-Chill until thoroughly thickened in the refrigerator. 

4-Remove gelatin from the refrigerator and add whipped cream to the gelatin mixture. Pour gelatin mixture into a small long pan and chill till firm. 

5-Unmold and surround the gelatin mold with Swiss cheese triangles, salami, parsley sprigs, and radish roses. 

Source: Rose Pennington – circa 1950s 

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


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Rhode Island's Deluxe Food by Ruth Paget

Rhode Island’s Deluxe Food by Ruth Paget 

I first learned about what a great state Rhode Island is for seafood lovers from my Portuguese roommate on the Close Up government study program in Washington, D.C. in 1982. 

We both wanted to promote our respective cities that were trying to revitalize downtown areas. My roommate promoted steamers, a steamed clam stew made with Portuguese linguica sausage. I promoted Detroit’s art institute, Greektown, and great concerts. (I had seen Run DMC, Michael Jackson, Prince, and the Beach Boys while in high school.) 

I have learned more about the port city of Providence and the Ocean State in Linda Beaulieu’s cookbook entitled The Providence and Rhode Island Cookbook: Big Recipes from the Smallest State. 

This cookbook contains more than 200 recipes drawn from Rhode Island’s Portuguese, Italian, French-Canadian, and American heritage. I am an Italophile for all Italian seafood dishes and other elaborate fare, which abounds in Rhode Island thanks to Italian grandmothers and graduates of the Johnson & Wales Culinary Institute headquartered in Rhode Island. 

Rhode Island’s famous diners serve breakfast creations such as the following that are worth the trip to Rhode Island: 

-tiramisu pancakes made with instant coffee mixed into the pancake batter and topped with a mix of ricotta cheese, instant coffee, and confectioner’s sugar. 

-eggs Benedict Newport Style made to suit the tastes of the wealthy with eggs, Canadian bacon, and lobster on an English muffin. 

For lunches, Rhode Island visitors can find delicious and relatively inexpensive items such as: -wedge salads made from fourths of iceberg lettuce with blue cheese buttermilk dressing, crumbled bacon, and diced tomatoes. 

-pepper and egg sandwiches made with fried peppers, onions, garlic, eggs, and Parmesan cheese in a baguette sandwich 

-smoked bluefish pâté made with more mushrooms and goat cheese than butter for flavor 

For seafood, Rhode Island visitors can try the following signature dishes of the state: 

-clams casino stuffed with onions, green peppers, and bread crumbs topped with crumbled bacon

-lobster ravioli 

-seafood lasagna made with tuna, flounder, and clams using white and red clam sauce 

-frutti di mare – marinated seafood salad using shrimp, squid, and bay scallops 

-spaghetti alla vongole – clam spaghetti 

For dessert, the people of Rhode Island make use of regional fruit and historical ingredients in dishes such as: 

-applesauce-spice cake 

-Glocester cranberry-apple pie 

-blueberry cornmeal cobbler 

-Portuguese rice pudding, which has Port wine it 

People who are attracted to dishes like the ones above would probably enjoy reading and cooking from the recipes in The Providence and Rhode Island Cookbook: Big Recipes from the Smallest State by Linda Beaulieu 

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


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Monday, June 5, 2023

Tomato Appetizer Cup Recipe by Ruth Paget

Tomato Cups Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-4 hollowed out tomatoes 

-4 cups cottage cheese 

-1/4 cup snipped chives 

Steps: 

1-Cut a small slice off the tomato bottom so that they will stand upright on a plate. 

2-Fill the tomatoes with cottage cheese and top with snipped chives. 

3-Serve with stuffed eggs as an appetizer. 

Source: Rose Pennington – circa 1950s 

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


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Crabmeat Aspic Recipe by Ruth Paget

Crabmeat Aspic Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (1-ounce) envelope unflavored gelatin 

-1/2 cup cold water 

-1/2 cup hot water 

-1/2 cup Miracle Whip 

-3 tablespoons lemon juice 

-1/4 cup chili sauce 

-1 teaspoon salt 

-1 cup flaked crabmeat 

-lettuce for decorating 

-1/4 cup crabmeat for decorating 

Steps: 

1-Soften gelatin in cold water. When gelatin is soft, dissolve it in hot water. Cool gelatin. 

2-Combine Miracle Whip, lemon juice, chili sauce, and salt. 

3-Gradually add gelatin to the Miracle Whip mixture. Blend thoroughly. 

4-Chill gelatin mixture until slightly thickened. Fold flaked crabmeat into the gelatin and blend well. Pour gelatin into 4 individual mold and chill until firm. 

5-Unmold gelatin onto lettuce leaves on plates. Garnish gelatin molds with crabmeat pieces and watercress, if desired. 

Source: Rose Pennington – circa 1950s 

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


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Tomato Aspic Recipe by Ruth Paget

Tomato Aspic Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1¾ cups tomato juice 

-1/4 cup finely chopped celery 

-1 tablespoon chopped onion 

-1 teaspoon paprika 

-1 teaspoon salt 

-2 whole cloves 

-1 tablespoon lemon juice 

-1 bay leaf 

-1 tablespoon sugar 

-1 (1-ounce) envelope unflavored gelatin 

-1/4 cup cold water 

Steps: 

1-Combine tomato juice, celery, onions, paprika, salt, cloves, lemon juice, bay leaf and sugar in a saucepan. Bring to a boil and simmer for 10 minutes. 

2-Soften gelatin in cold water for 5 minutes in a bowl. 

3-Add gelatin to hot mixture in saucepan and stir until dissolved. 

4-Pour tomato-gelatin mixture into an 8-inch metal ring mold. Chill gelatin in the refrigerator until solid. 

5-Unmold and surround with baby lettuce leaves and olives. Serve with mustard-mayonnaise. 

Source: Rose Pennington – circa 1950s 

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


Click for Ruth Paget's Books