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

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

Click for Ruth Paget's Books

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

Click for Ruth Paget's Books

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

Click for Ruth Paget's Books

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

Click for Ruth Paget's Books

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

Click for Ruth Paget's Books

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

Click for Ruth Paget's Books

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

Click for Ruth Paget's Books

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

Click for Ruth Paget's Posts

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

Click for Ruth Paget's Books

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

Click for Ruth Paget's Books

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

Click for Ruth Paget's Books

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

Click for Ruth Paget's Books

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

Click for Ruth Paget's Books

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

Click for Ruth Paget's Blogs

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

Click for Ruth Paget's Books

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

Click for Ruth Paget's Books

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

Click for Ruth Paget's Books

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

Click for Ruth Paget's Books

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

Click for Ruth Paget's Books