Tomato Sauce Recipe by Ruth Paget

Tomato Sauce Recipe by Ruth Paget 

Serves 6 for Salisbury Steak Topping 

Ingredients: 

-3 tablespoons olive oil 

-1/2 cup chopped green pepper 

-¼ cup thinly sliced celery 

-1 (8-ounce) can tomato sauce 

-1/2 cup chopped onion 

-1 teaspoon sugar 

-1 teaspoon dry basil 

-1 teaspoon freshly ground basil 

-1 teaspoon parsley flakes 

-1 teaspoon pepper 

-1 teaspoon salt 

Steps: 

1-Heat oil in a frying pan and cook green peppers for 2 minutes. 

2-Add the celery, tomato sauce, chopped onion, sugar, basil, parsley, pepper, and salt to the green peppers. 

3-Cook for 15 minutes or until the sauce thickens. 

 Serve on Salisbury steaks. 

(A Royal Oak, Michigan Recipe) 

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

Click for Ruth Paget's Books

Salisbury Steak Recipe by Ruth Paget

Salisbury Steak Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-2 pounds hamburger 

-2 teaspoons salt 

-1 teaspoon thyme 

-1 teaspoon black pepper 

-1 teaspoon dry garlic 

-1/4 cup chopped onion 

-2 tablespoons minced green pepper 

-1/4 cup flour for dredging 

-3 tablespoons olive oil 

-2 cups bottled marinara sauce 

-1/4 cup Parmesan cheese for sprinkling 

Steps: 

1-Combine hamburger with salt, thyme, pepper, garlic, onions, and green peppers. 

2-Form the meat mixture into six 3/4-inch patties. Dredge the patties in the flour and coat on all sides. 

3-Heat oil and cook on each side for about 10 minutes total until the meat is browned nicely. 

Serve topped with warm marinara sauce and a sprinkling of Parmesan cheese. 

(A Royal Oak, Michigan recipe)

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

Click for Ruth Paget's Books

Strawberry Sherbet Recipe by Ruth Paget

Strawberry Sherbet Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-1/4 cup lemon juice 

-1/2 cup sugar 

-1 teaspoon salt 

-2 cups whole milk 

-2 cups fresh strawberries with the tops cut off and quartered 

Steps: 

1-Mix lemon juice, sugar, and salt together. Then, stir in the milk and blend well. 

2-Mash the strawberries into a pulp and stir into the milk mixture. 

3-Place the mixture in a metal bowl and place in freezer with plastic wrap tightly sealed over it. When the mixture has solid outer edges and a mushy center, take the sherbet out. 

4-Transfer the sherbet to a mixing bowl and beat with a blender until smooth. 

5-Pour the mixture back into the metal bowl and freeze until solid. 

(A Royal Oak, Michigan Recipe) 

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

Click for Ruth Paget's Books

Strawberry Shortcake Recipe by Ruth Paget

Strawberry Shortcake Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-2 cups sifted flour 

-1/4 cup sugar 

-4 teaspoons baking powder 

-1 teaspoon salt 

-1 teaspoon nutmeg 

-1/2 cup softened butter 

-2 beaten egg yolks 

-1/3 cup milk 

-1 quart strawberries with tops cut off and quartered 

-2 cups whipped cream 

Steps: 

1-Preheat oven to 450 degrees Fahrenheit. Butter a 9-inch round cake pan. 

2-Sift flour, sugar, baking powder, salt, and nutmeg together. Add butter to this mixture and blend with a fork until it resembles corn meal. 

3-Add eggs to the flour mixture and blend. Then, add milk to the flour-egg mixture and blend. 

4-Place dough in the cake pan and smooth down. Bake for 12 minutes. 

5-When the cake is done, let it cool completely on a rack. Cut the cake in half crosswise so you have two layers. Cover the bottom layer with strawberries. Place the top layer on top of the bottom layer with strawberries. 

6-Place berries on the top layer. Place whipped cream on top of the strawberries and smooth down. 

(A Royal Oak, Michigan Recipe) 

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

Click for Ruth Paget's Books

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