Almond-Cherry Rice Pudding Recipe by Ruth Paget

Almond-Cherry Rice Pudding Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-2/3 cup cooked rice 

-1 ½ cups milk 

-2 teaspoons cornstarch 

-1 teaspoon salt 

-2 ½ tablespoons white sugar 

-1/4 cup chopped almonds 

-1 teaspoon vanilla extract 

-1 cup heavy cream 

-1 (14.5-ounce) can pitted cherries with their juice 

Steps: 

1-Add milk and cooked rice to a sauce pan along with 2 tablespoons cornstarch. Bring liquid to a boil uncovered. Remove pan from heat and cover for 10 minutes. Fluff mixture. 

2-Add salt, sugar, almonds, and vanilla to the saucepan. Cool for 5 minutes and then chill. 

3-Whip cream till it stands in peaks. Add cream to chilled rice mixture. 

4-Spoon the rice pudding into cups. Top with the cherries and their juice.

(A Royal Oak, Michigan Recipe) 

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

Click for Ruth Paget's Books

Fried Rice with Tomato-Hamburger Sauce by Ruth Paget

Fried Rice with Tomato-Hamburger Sauce Recipe by Ruth Paget 

Serves 6 

Ingredients: 

 -1 tablespoon olive oil for sauce 

-1 clove sliced garlic 

-1/4 cup chopped onion 

-1/2 cup ground beef 

-1 (6-ounce) can tomato paste 

-1 (8-ounce) can tomato sauce 

-1 teaspoon dried basil leaves 

-1 teaspoon salt 

-5 tablespoons olive oil for rice 

-3 cups cooked rice 

-1/2 cup grated Parmesan cheese 

Steps: 

1-Heat oil for sauce and add garlic and onion. Add beef and brown until no longer pink. Stir in tomato paste, tomato sauce, basil, and salt. Cover and simmer for 10 minutes.  

2-In a separate pan heat oil for rice. Stir in rice and cook till steam rises from the pan. 

 3-Place rice in a serving dish. Top rice with the sauce and sprinkle Parmesan on top of the sauce. 

(A Royal Oak, Michigan Recipe)

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

Click for Ruth Paget's Books

Loaded Refried Rice Recipe by Ruth Paget

Loaded Refried Rice Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-3 tablespoons vegetable oil 

-2 chopped scallions 

-3 tablespoons soy sauce 

-1/4 cup cooked or drained canned peas 

-1/4 cup cooked and cubed ham 

-1 (3-ounce) can drained, canned mushrooms 

-1/4 cup chopped, cooked chicken 

-1/4 cup chopped, cooked shrimp 

-1 (5-ounce) can drained and cooked bamboo shoots 

-4 cups cooked rice 

-2 beaten eggs 

Steps: 

1-Heat oil in a large pan and add scallions. Add soy sauce, peas, ham, mushrooms, chicken, shrimp, bamboo shoots, and rice. Turn until the ingredients are steaming for at least 5 minutes. 

 2-Add beaten eggs and turn until eggs are scrambled throughout the rice. Serve steaming hot with soy sauce on the side. 

(A Royal Oak, Michigan Recipe)

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

Click for Ruth Paget's Books

Spice Cake Recipe by Ruth Paget

Spice Cake Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-2 ½ cups sifted flour 

-1 ¼ cups sugar 

-1 teaspoon salt 

-1 teaspoon cinnamon 

-1 teaspoon crushed cloves 

-1 teaspoon nutmeg 

-1 teaspoon allspice

 

 -1 1/3 cup molasses 

-2/3 cup milk 

-2/3 cup softened butter

  

-2 ½ teaspoons baking powder 

-1 teaspoon baking soda

 

-3 beaten eggs 

-1/2 cup milk 

Steps: 

1-Preheat oven to 375 degrees Fahrenheit. 

2-Combine flour, sugar, salt, cinnamon, cloves, nutmeg, and allspice together. 

3-Mix molasses and milk together. Add softened butter to molasses mixture. Stir molasses mixture into the flour-spice mixture and blend well. 

4-Add baking powder and baking soda to the molasses mixture. 

5-Mix eggs and milk together. Blend the milk and eggs into the molasses mixture. 

6-Pour the mixture into two deep 9-inch round baking cake pans. 

7-Bake for 35 minutes. 

Cool thoroughly on a rack. Frost the top of one cake and place the other on top of the bottom cake. With a long, flat spatula, frost the sides. Frost the top last. 

Serve with coffee or tea.

(A Royal Oak, Michigan Recipe) 

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

Click for Ruth Paget's Books

Tuna Hot Dish Recipe by Ruth Paget

Tuna Hot Dish Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-2 (5-ounce) cans tuna in water 

-2 (10.5-ounce) cans mushroom soup 

-1 (15-ounce) can drained peas 

-1 cup dry shell pasta 

-4 tablespoons butter 

-1 cup bread crumbs 

-Butter to dab as desired 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Combine the tuna in water with the mushroom soup in a pot. Heat until bubbly and remove from heat. 

3-Cook pasta according to directions and drain. Add pasta to tuna-mushroom soup mixture. Add drained peas to tuna-pasta mixture. 

4-Butter a casserole dish. Pour tuna-pasta mixture into the casserole. Sprinkle bread crumbs on top of the tuna-pasta mixture. 

5-Bake for 30 minutes. 

(A Royal Oak, Michigan Recipe) 

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

Click for Ruth Paget's Books

Berry Dumplings Recipe by Ruth Paget

Berry Dumplings Recipe by Ruth Paget 

These dumplings freeze well for homeworkers who are organizing their weekly meals ahead of time.

Serves 6 

Ingredients: 

-4 tablespoons butter 

-1 (5-pound) bag frozen mixed berries 

-1/4 cup flour 

-1/2 cup sugar 

-1 (16.5-ounce) ready-to-bake refrigerated canister of biscuits 

-1/4 cup sugar to roll biscuits in 

Steps: 

1-Melt butter in a pot with a tight fitting lid. 

2-Place berries in the pot and cover. Cook until the berries are thawed and liquid. 

3-Mix the flour and sugar together. Turn the heat on the pan up and add flour-sugar mixture a little at a time to the berries. 

4-When the berries thicken, turn the heat back to low. 

5-Cut 10 biscuits into fourths and roll them in the ¼ cup of sugar. Place biscuits on top of the berries. 

6-Cover pot and cook for 8 minutes. Serve warm or cold. 

(A Royal Oak, Michigan Recipe)

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

Click for Ruth Paget's Books

Ravioli Hot Dish Recipe by Ruth Paget

Ravioli Hot Dish Recipe by Ruth Paget 

This dish freezes well and heats up easily in a microwave for people who are working at home.  

Serves 6 

Ingredients: 

-3 pounds frozen 5-pound bag of ravioli (40 -50 count per bag) 

-2 (28-ounce) jars Marinara sauce 

-4 tablespoons Italian seasoning 

-2 cups shredded Mozzarella cheese 

Steps: 

1-Preheat the oven to 375 degrees Fahrenheit.  

2-Boil ravioli as directed on package in several batches. Drain ravioli and hold while other batches are cooking. 

 3-Spread marinara sauce on the bottom of a 9-inch casserole dish. Place a layer of ravioli on top of the marinara. Place more marinara on top of the ravioli. Sprinkle ravioli with mozzarella and some Italian seasoning. Repeat twice with a final layer of mozzarella and Italian seasoning on top. 

4-Bake for 20 – 30 minutes and serve. 

(A Royal Oak, Michigan Recipe) 

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

Click for Ruth Paget's Books