Raspberry Jam Gravy Recipe by Ruth Paget

Raspberry Jam Gravy Recipe by Ruth Paget 

This is an American heritage recipe from my father Clarence Pennington (World War II Veteran) and Frederick McKinley Pennington (World War I Veteran). This recipe has been reprinted by Mark F. Sohn in his cookbook Appalachian Home Cooking: History, Culture, and Recipes published by the University Press of Kentucky (2005).  

My father always made homemade biscuits to go with the jam, but I use ready-to-bake biscuits to speed up the cooking process. 

Serves 4 

Ingredients: 

 -1 can 12 ready-to-bake biscuits 

-1 stick butter (equals ½ cup butter) 

-1 (15-ounce) can raspberries with juice 

-6 tablespoons sugar

-4 tablespoons flour 

Steps: 

1-Put biscuits in to bake according to package instructions. While they are baking, make the jam. 

2-Melt the butter in a frying pan. 

3-Add the raspberries with their juice to the butter. 

4-Mix the sugar and flour together. They will not clump if they are mixed together before going in with the raspberries. Stir the flour-sugar mixture into the raspberries. 

5-Simmer the jam until thickened. 

6-Take the biscuits out of the oven when they are done, split the biscuits apart, and spoon the raspberry jam gravy over the biscuits. 

Eat the biscuits and jam gravy while they are warm with a strong black coffee. 

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

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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

Click for Ruth Paget's Books

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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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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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

Click for Ruth Paget's Books

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

Click for Ruth Paget's Books

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

Click for Ruth Paget's Books

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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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

Click for Ruth Paget's Books

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

Click for Ruth Paget's Books

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

Click for Ruth Paget's Books

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

Click for Ruth Paget's Books

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

Click for Ruth Paget's Books

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

Click for Ruth Paget's Books

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

Click for Ruth Paget's Books

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

Click for Ruth Paget's Books