Spareribs and Green Beans Recipe by Ruth Paget

Spareribs and Green Beans Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-3½ pounds short ribs 

-3 teaspoons salt 

-1 teaspoon pepper 

-1 teaspoon pepper 

-1 cup flour for coating spare ribs for frying 

-3 tablespoons oil 

-2½ cups water 

-1 pound green beans, cleaned and slivered 

-8 small white onions, cleaned and cut in half 

-1 teaspoon cayenne pepper 

 Steps: 

1-Sprinkle short ribs with salt and pepper. Then, cover with a light coating of flour. 

2-Heat oil in a large saucepan. Place meat in a frying pan and brown on all sides. 

3-Add water to the frying pan and cover. Cook slowly for 1½ hours or until meat is tender. 

4-When the meat is tender, add the vegetables and the cayenne pepper. Cover the frying pan and cook slowly for another 1½ hours. 

(A Royal Oak, Michigan recipe)

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

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Baked Spaghetti Recipe by Ruth Paget

Baked Spaghetti Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-1 tablespoon vegetable oil 

-1 large chopped onion 

-1/2 pound ground beef 

-1 teaspoon pepper 

-1 (15-ounce) can tomato sauce 

-1 pound cooked spaghetti 

-1 cup grated cheese 

Steps: 

1-Heat oil in a saucepan. Add onion and cook until soft. Add beef and cook until it is no longer pink. Add pepper and stir. 

2-Add tomato sauce to beef and stir. Next, add in spaghetti and stir. 

3-Pour mixture into a casserole. Top spaghetti-beef mixture with grated cheese. 

4-Cover casserole and cook for 20 to 30 minutes. 

Serve with extra grated cheese. 

(A Royal Oak,Michigan recipe)

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

Click for Ruth Paget's Books

Pineapple Spareribs Recipe by Ruth Paget

Pineapple Spareribs Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-3 pounds spareribs 

-salt and pepper to season as you like 

-1/2 cup minced onion 

-1/4 cup minced green pepper 

-2 (15-ounce) cans tomato paste 

-1 tablespoon Worcestershire sauce 

-1/3 cup cider vinegar -1 cup canned, crushed pineapple with juice 

-1/4 cup brown sugar -1 teaspoon dry mustard 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Cut after every third rib about halfway through the strip of meat. Sprinkle with salt and pepper. 

3-Place spareribs in a shallow baking pan for 1½ hours. 

4-While ribs are roasting, mix the remaining ingredients. 

5-At the end of 1½ hours, let the spareribs cook 50 minutes longer and baste every 10 minutes with the pineapple sauce. 

(A Royal Oak, Michigan Recipe) 

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

Click for Ruth Paget's Books

Sausage Bake Recipe by Ruth Paget

Sausage Bake Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-1 (20-ounce) can sliced apples 

-1 (29-ounce) can chopped sweet potatoes 

-2 tablespoons brown sugar 

-1 teaspoon nutmeg 

-2 tablespoons melted butter 

-1 pound little pork sausages 

-1 teaspoon dry ginger 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Place apple slices along each end of a 1½ - quart rectangular casserole. 

3-Drain sweet potatoes and reserve liquid for sausages. Place sweet potatoes in the center of the casserole. Sprinkle the sweet potatoes with brown sugar, nutmeg, and melted butter. 

4-Arrange sausages in a separate baking dish. Pour sweet potato liquid over the sausages and sprinkle ginger on the sausages. 

5-Bake both casseroles for 1½ hours. 

6-Transfer sausages from the baking casserole and arrange around the apple-sweet potato mixture in the other baking casserole 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

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

Click for Ruth Paget's Books

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

Click for Ruth Paget's Books