Chicken Creole Recipe by Ruth Paget

Chicken Creole Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-3 pounds chicken breast, cut into medium-size chunks 

-2 teaspoons salt 

-1/4 cup flour 

-1/3 cup vegetable oil 

-1 large chopped onion 

-1 teaspoon dry garlic 

-1 (1-pound) can diced tomatoes 

-3 cups water 

-1 small chopped hot pepper 

-2 teaspoons curry powder 

-1 bay leaf 

-1 teaspoon thyme 

Steps: 

1-Sprinkle chicken chunks with salt and flour. Heat oil in a frying pan with a cover and brown chicken on all sides. 

2-When the chicken is browned, add the onion and dry garlic to the pan. Cook slowly for 5 minutes. 

3-Add tomatoes, water, hot pepper, curry powder, bay leaf, and thyme to the pan. Mix the distribute the tomatoes and seasonings. 

4-Cover frying pan and cook on low heat for 1½ hours. 

Serve the chicken over cooked rice. You can make this recipe with shrimp as well. 

(A Royal Oak, Michigan Recipe) 

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

Click for Ruth Paget's Books

Pineapple Fritters Recipe by Ruth Paget

Pineapple Fritters Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-2 cups sifted flour 

-1 teaspoon salt 

-1 teaspoon baking powder 

-1 (6-ounce) can evaporated milk 

-2/3 cup water 

-1 beaten egg 

-2 cups vegetable oil for frying 

-1 (1-pound) can of drained, pineapple rings 

-confectioner’s sugar for sprinkling 

Steps: 

1-Sift flour, salt, and baking powder together in a large bowl. 

2-Stir in milk, water, and egg. Mix until the batter is smooth. 

3-Heat oil till shimmering. (You should have at least two inches of oil in your frying pan.) 

4-Dip a pineapple ring in the batter and shake off excess batter. 

5-Dip the pineapple ring in oil and fry until golden brown. Let pineapple ring drain on a paper towel. Continue with the rest of the pineapple rings. 

6-Sprinkle the pineapple rings with confectioner’s sugar and serve warm. 

(A Royal Oak, Michigan Recipe) 

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

Click for Ruth Paget's Books

Potatoes with Mustard Sauce Recipe by Ruth Paget

Potatoes with Mustard Sauce Recipe by Ruth Paget 

Serves 6 

Ingredients: 

 -6 medium potatoes 

-1 medium-sized chopped onion (about ¾ cup) 

-6 tablespoons butter 

-3 tablespoons flour 

-1½ cups vegetable stock 

-1 teaspoon salt 

-1 teaspoon pepper 

-1/4 cup mustard 

-1/4 cup breadcrumbs 

Steps: 

1-Preheat oven to 375 degrees Fahrenheit. 

2-Cook potatoes with their skin on in boiling water till tender. Cool and peel off skins. Cut potatoes in cubes.  

3-Place potatoes in a greased casserole. 

4-Sauté onions in butter till limp in a saucepan. Stir in the flour and stock. Cook until the sauce bubbles. 

5-Season sauce with salt, pepper, and mustard. Cook sauce slowly for 10 minutes. 

6-Pour sauce over potatoes. Sprinkle breadcrumbs on top of the potatoes and bake for 15 minutes or until bubbling hot. 

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Creamed Potatoes and Peas Recipe by Ruth Paget

Creamed Potatoes and Peas Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-15 small scrubbed potatoes 

-1½ cups shelled peas 

-3 tablespoons minced green onion 

-2 cups sour cream 

-1/2 cup chopped parsley 

-paprika (optional) 

Steps: 

1-Peel off a narrow strip of peel around the center of each potato. Cook potatoes in boiling salted water for 15 to 20 minutes. 

2-Drain potatoes. Cook peas and onions in a small amount of boiling salted water till tender for 15 minutes. Drain vegetables. 

3-Mix sour cream and parsley. 

4-Combine potatoes, peas, and onions. Pour sour cream mixture over vegetables. Sprinkle with paprika, if using. 

(A Royal Oak, Michigan Recipe) 

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

Click for Ruth Paget's Books

Barbecue Baked Pork Chops Recipe by Ruth Paget

Barbecue Baked Pork Chops Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-6 pork chops 

-olive oil for browning pork chops 

-1/3 cup minced celery 

-juice of ½ lemon 

-2 tablespoons brown sugar 

-1 teaspoon salt 

-1 teaspoon mustard 

-1 teaspoon pepper 

-2 (15-ounce) cans tomato sauce 

-1/2 cup water 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Brown pork chops in olive oil in a skillet. Place browned pork chops in a shallow casserole, which has a cover. 

3-Sprinkle celery, lemon juice, brown sugar, salt, mustard, and pepper on top of the pork chops. 

4-Mix tomato sauce with the water. Pour tomato sauce mixture over the pork chops. 

5-Cover casserole and bake for 1 hour and 15 minutes so no pink shows in the meat. 

(A Royal Oak, Michigan Recipe) 

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

Click for Ruth Paget's Books

Crab Stuffed Peppers Recipe by Ruth Paget

Crab Stuffed Peppers Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-1/4 cup diced celery 

-1 tablespoon minced onion 

-1/2 cup butter 

-1/2 cup water 

-3 cups stuffing mix 

-1 (6-ounce) can crabmeat with crabmeat and water separated 

-6 large green peppers with the tops cut off and ribs and seeds removed. Slice a little off the bottom of the green pepper, so it can stand upright. 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Sauté celery and onion in butter in a saucepan. Add water and crabmeat water. Stir, add stuffing mix, and blend well. 

3-Add crabmeat and blend well. 

4-Divide stuffing mixture into the upright green peppers. 

5-Grease a deep casserole dish and place the peppers in it. Cover the peppers with aluminum foil. Bake for 15 minutes and then bake for another 15 minutes without the foil 

(A Royal Oak, Michigan Recipe) 

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

Click for Ruth Paget's Books

Pineapple-Cottage Cheese Spread Recipe by Ruth Paget

Pineapple-Cottage Cheese Spread Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-1 (6-ounce) package lime gelatin 

-1 (6-ounce) package lemon gelatin 

-8 cups boiling water 

-1 (8-ounce) can drained, crushed pineapple 

-1 (12-ounce) can evaporated milk 

-1/2 cup ranch salad dressing 

-1 cup small curd cottage cheese 

-2 teaspoons grated horseradish 

-1/2 cup chopped nuts 

Steps: 

1-Combine gelatins, boiling water, and crushed pineapple in a bowl. Chill this mixture till partially set. Then, whip the mixture with a blender. 

2-In another bowl, combine evaporated milk, ranch salad dressing, cottage cheese, horseradish, and chopped nuts. 

3-Add the evaporated milk mixture to the gelatin mixture and blend well. 

4-Place the mixture in a 1½-quart casserole dish and chill. 

Served with toasted white bread or brioche. 

(A Royal Oak, Michigan Recipe) 

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

Click for Ruth Paget's Books