Salmon Loaf Recipe by Ruth Paget

Salmon Loaf Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-1 (1-pound) can salmon 

-2 cups cooked salmon with skin removed 

-2 cups bread crumbs 

-1 beaten egg 

-1/2 cup salmon liquid from canned salmon liquid 

-3 tablespoons cornstarch 

-2 tablespoons chopped parsley 

-2 tablespoons melted butter 

-2 tablespoons lemon juice 

Steps: 

1-Preheat oven to 375 degrees Fahrenheit. 

2-Drain canned salmon and reserve liquid. Add bread crumbs and egg to the canned salmon and cooked salmon and blend well. 

3-Place canned salmon liquid in a measuring cup and add water to make ½ cup liquid. Add cornstarch to the liquid and stir to dissolve. Add this liquid to the salmon-bread crumb mixture and blend well. 

4-Add parsley, melted butter, and lemon juice to the salmon-bread crumb mixture and blend well. 

5-Shape salmon mixture into a loaf and place in a greased bread loaf pan. 

6-Bake for 40 minutes. Once baked, let the salmon loaf stand for 5 minutes before placing the loaf on a serving platter. 

Serve with mustard-sour cream dressing on the side.

(A Royal Oak, Michigan Recipe) 

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

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Beer Batter Fried Shrimp Recipe by Ruth Paget

Beer Batter Fried Shrimp Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-2 cups flour 

-1/2 cup cornstarch 

-1/4 cup white corn meal 

-1 teaspoon baking powder 

-1 beaten egg 

-3 cups beer (ale) 

-1/2 cup milk 

-5 pounds shelled, fresh shrimp 

-6 cups vegetable oil for frying 

Steps: 

1-Mix flour, cornstarch, corn meal, and baking powder together in a bowl (dry ingredients). 

2-In a separate bowl, combine the egg, beer, and milk and blend well (wet ingredients). Mix the wet ingredients into the dry ingredients. 

3-Heat oil in a pot to 400 degrees Fahrenheit. 

4-Dunk individual shrimp in the batter and shake off excess batter. Gently drop shrimp in the hot oil and fry for three to four minutes. 

5-Drain shrimp on paper towels and serve hot. 

(A Royal Oak, Michigan Recipe) 

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

Click for Ruth Paget's Books

Shrimp Toasts Recipe by Ruth Paget

Shrimp Toasts Recipe by Ruth Paget 

Makes 24 Shrimp Toasts - Serves 6

Ingredients: 

-2 tablespoons Tabasco sauce 

-2 tablespoons Worcestershire sauce 

-1 teaspoon salt -1 cup mayonnaise 

-24 boiled and peeled shrimp -6 slices of bread 

Steps: 

1-Mix Tabasco, Worcestershire sauce, salt, and mayonnaise together. Add shrimp and blend till all the shrimp are coated with the mayonnaise sauce. 

2-Toast bread. Cut each slice of toast into fourths. 

3-Place one shrimp plus mayonnaise sauce on each toast. 

(A Royal Oak, Michigan Recipe) 

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

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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