Roast Beef Recipe by Ruth Paget

Roast Beef Recipe by Ruth Paget 

My English ancestors were all beefeaters. 

Serves 6 

Ingredients: 

-3-pound roast beef 

-meat thermometer 

Steps: 

1-Remove meat from the refrigerator 30 minutes before roasting to allow it to come to room temperature.

2-Preheat oven to 325 degrees Fahrenheit. 

3-Bake the roast beef without cover, water, basting, or turning until the thermometer reaches the degree of doneness you like: 

-140 degrees Fahrenheit = rare 

-160 degrees Fahrenheit = medium 

-170 degrees Fahrenheit = well-done 

General Timing Guidelines: 

-allow 20 minutes per pound for rare 

-allow 27 minutes per pound for medium 

-allow 33 minutes per pound for well-done 

4-Transfer cooked roast to a warm serving platter. 

Let stand for 15 to 20 minutes before slicing. 

Serving suggestions: 

-broiled tomato halves with garlic-bread crumb topping 

-mashed potatoes with butter and Parmesan cheese 

-salad with blue cheese dressing 

-berry pie 

 (A Royal Oak, Michigan Recipe) 

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

Click for Ruth Paget's Books

Currant-Almond Rice Recipe by Ruth Paget

Currant-Almond Rice Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-1/4 cup butter 

-1/4 cup chopped onion 

-1/4 cup chopped almonds 

-1/4 cup chopped currants 

-1 teaspoon salt 

-2 teaspoons cinnamon 

-4 cups cooked rice 

Steps: 

1-Melt butter in a Dutch oven. Add onion and cook for 10 minutes. 

2-Add almonds and currants to butter and cook for 5 minutes. Add cinnamon and salt. 

3-Add cooked rice to the Dutch oven. Stir mixture until the rice is steaming hot. 

Serve with roast chicken, turkey, or lamb. 

(A Royal Oak Recipe) 

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

Click for Ruth Paget's Books

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