Baked Cottage Cheese and Egg Noodles Recipe by Ruth Paget

Baked Cottage Cheese and Egg Noodles Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 ½ quarts water 

-1 teaspoon salt 

-4 ½ cups egg noodles 

-1 beaten egg 

-1 cup creamed cottage cheese 

-1 tablespoon poppy seeds 

-1 teaspoon vanilla extract 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Bring water to a boil and add salt. Add egg noodles and cook according to package instructions. 

3-Add beaten egg to an oven-safe casserole dish. Mix cooked egg noodles with beaten egg in the casserole dish. 

4-Mix creamed cottage cheese, milk, poppy seeds, and vanilla extract together in a bowl. 

5-Add cottage cheese mixture to the egg noodles in the casserole and blend well. 

6-Bake for 20 minutes. 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Carrots with Brown Sugar Recipe by Ruth Paget

Carrots with Brown Sugar Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-2 tablespoons butter 

-2 tablespoons brown sugar 

-1 (15-ounce) can drained, whole tiny carrots 

Steps: 

1-Melt butter and brown sugar in a skillet. 

2-Add carrots and roll them in the brown sugar mixture until they are completely glazed. 

Serve with roast ham. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books

Cucumbers with Sour Cream Recipe by Ruth Paget

Cucumbers with Sour Cream Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-2 cucumbers 

-1 cup sour cream 

-1 teaspoon salt 

-4 lettuce leaves 

-2 tablespoons cut-up chives 

Steps: 

1-Slice skin off the cucumbers. Then, cut the cucumber into 1/8-inch slices. 

2-Combine cucumbers, sour cream, and salt. 

3-Place lettuce leaves on a plate. Spoon cucumber mixture on top of the lettuce leaves evenly. 

4-Sprinkle cut-up chives evenly on top of the cucumbers and serve. 

Serve as a side dish for roast ham. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books

Buttermilk Coffee Cake Recipe by Ruth Paget

Buttermilk Coffee Cake Recipe by Ruth Paget 

Serves 6 to 8 

Ingredients: 

-2 ½ cups flour 

-1 teaspoon salt 

-2 teaspoons baking powder 

-1 teaspoon baking soda 

-2 cups brown sugar 

-1 teaspoon cinnamon 

-1 teaspoon nutmeg 

-1 cup buttermilk 

-2 beaten eggs 

-2/3 cup softened butter 

Steps: 

1-Preheat oven to 375 degrees Fahrenheit. 

2-Place flour, salt, baking powder, baking soda, sugar, cinnamon, and nutmeg in a large bowl and mix well. 

3-Mix buttermilk and beaten eggs together. Add buttermilk mixture to dry ingredients and thoroughly mix.  

4-Add butter to batter and thoroughly mix to blend. 

5-Grease a 9-inch square pan and shake flour in it to coat bottom and sides. Pour batter into the pan and bake for 35 to 40 minutes or until a toothpick comes out clean. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books

Jam-Top Coffee Cake Recipe by Ruth Paget

Jam-Top Coffee Cake Recipe by Ruth Paget 

Serves 6 to 8 

Ingredients: 

-3 ¾ cups flour 

-1 teaspoon salt 

-1/3 cup sugar 

-1 (0.25-ounce) yeast cake dissolved in ¼ cup lukewarm water 

-1 cup scalded milk 

-2 beaten eggs 

-1/2 cup jam 

Steps: 

1-Preheat oven to 400 degrees Fahrenheit. 

2-Place flour, salt, and sugar in a bowl and mix thoroughly. 

3-Add yeast water to flour mixture. 

4-Add scalded milk to beaten eggs and mix well. Add flour and yeast mixture to milk and egg mixture and blend till a dough forms. Form dough into a loaf. 

5-Grease and flour a loaf pan. Place dough in the loaf pan. Spread jam along the top of the dough. 

6-Bake coffee cake for 10 minutes at 400 degrees Fahrenheit. Then, lower the heat to 350 degrees Fahrenheit and bake for 30 minutes. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books

Chocolate Cream Drop Cookies Recipe by Ruth Paget

Chocolate Cream Drop Cookies by Ruth Paget 

Makes 24 cookies 

Ingredients: 

-2 cups flour 

-1/2 cup sugar 

-1 teaspoon salt 

-1 beaten egg 

-1 teaspoon vanilla 

-1 tablespoon cream 

-1 (1-ounce) square melted sweet chocolate 

-1/2 cup soft butter 

Steps: 

1-Preheat oven to 400 degrees Fahrenheit. 

2-Place flour, sugar, and salt in a large bowl and mix well. 

3-Mix egg, vanilla, and cream together. Add dry ingredients to the wet ingredients and blend well. 

4-Add melted chocolate to the batter and blend till the mixture is the color of the chocolate. 

5-Use two spoons to scoop and push drop cookies onto the cookie sheets. Bake for 8 to 10 minutes and cool on a rack. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books

Almond Drop Cookies Recipe by Ruth Paget

Almond Drop Cookie Recipe by Ruth Paget 

Makes 24 cookies 

Ingredients: 

-2 ¼ cups flour 

-1 teaspoon salt 

-3/4 cup sugar 

-1 teaspoon baking powder 

-1 beaten egg 

-1 teaspoon almond extract 

-1 cup softened butter 

-parchment paper for cookie sheets 

Steps: 

1-Preheat oven to 400 degrees Fahrenheit. 

2-Place flour, salt, sugar, and baking powder in a bowl and mix well. 

3-In a separate bowl, mix egg and almond extract together. Add butter to this mixture and stir well. 

4-Mix dry ingredients into wet ones and blend well. 

5-Use two spoons to scoop and push drop cookies onto cookie sheets. 

Bake 10 to 12 minutes and cool on a rack. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books