Baked Tomatoes with Green Beans Recipe by Ruth Paget

Baked Tomatoes and Green Beans Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-6 ripe firm tomatoes 

-1 (14.5-ounce) can drained green beans 

-1 cup melted butter 

-1/4 cup slivered almonds 

-1 cup warm Hollandaise sauce 

Steps: 

1-Preheat oven to 375 degrees Fahrenheit. 

2-Wash and cut a slice from the top of each tomato. Scoop out the insides to leave the tomato hollow. 

3-Sauté almonds in butter until lightly browned. Add green beans and mix for 5 minutes. 

4-Place tomatoes on a baking sheet and fill with the green bean-almond mixture. Bake for 10 minutes.  

5-Remove tomatoes from the oven and cover with the Hollandaise sauce. Return to the oven for 5 to 10 minutes until a glaze forms on the Hollandaise sauce.  Serve immediately. 

(A Royal Oak, Michigan Recipe) 

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

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Tuna-Olive Casserole Recipe by Ruth Paget

Tuna-Olive Casserole Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-1 (7-ounce) can drained tuna in water 

-1 cup breadcrumbs 

-1/2 cup minced celery 

-1/4 cup chopped black olives 

-1 tablespoon minced onion 

-1 teaspoon lemon juice 

-1 teaspoon Tabasco sauce 

-1/4 cup mayonnaise 

-2 eggs separated 

Steps: 

1-Mix tuna, breadcrumbs, celery, black olives, minced onion, lemon juice, Tabasco sauce, mayonnaise, and egg yolks. 

2-Beat egg whites till stiff. Blend egg whites with tuna mixture. 

3-Place mixture in a 1-quart casserole and bake for 40 minutes. 

(A Royal Oak, Michigan Recipe) 

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

Click for Ruth Paget's Books

Mustard Baked Spareribs Recipe by Ruth Paget

Mustard Baked Spareribs Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-4 pounds spareribs 

-2 teaspoons salt 

-1 teaspoon pepper 

-1 teaspoon cayenne pepper 

-1 teaspoon dry onions 

-1 teaspoon dry garlic 

-1/2 cup mustard 

-2 tablespoons melted butter 

-1 cup chicken stock 

-1 cup water 

Steps: 

1-Preheat oven to 375 degrees Fahrenheit. 

2-Cut spareribs into strips. Rub sides with a mixture of salt, pepper, cayenne, onion, and dry garlic. 

3-Spread each piece with a coating of mustard. 

4-Place spareribs in a roasting pan and pour the melted butter over the top. Add stock and water. 

5-Bake for 2½ hours or until meat is tender. 

Serve with scalloped potatoes, broiled tomatoes, and fruit salad. 

(A Royal Oak, Michigan Recipe)

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

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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

Click for Ruth Paget's Books

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