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Monday, May 1, 2023

Yummy Ohio by Ruth Paget

Yummy Ohio by Ruth Paget 

As I read through Eat and Explore Ohio: Cookbook and Travel Guide by Christy Campbell, I remembered my teen outings with my buddy E. from Detroit when we would drive to Cedar Point Amusement Park in Sandusky, Ohio on Lake Erie. Cedar Point had great roller coaster rides. 

We spent all day buying food like cotton candy, funnel cakes, candied apples, caramel apples, corn dogs, and slushsies to help bide time as we waited in line to scream down the roller coasters with our hands in the air. We were young and did not vomit the state fair food. 

After being out in the sun for eight hours, we returned home sunburnt with blond streaks forming in our hair. We sang all the way home to our favorite disco artists like Donna Summer, Chaka Khan, Gloria Gaynor, and Gloria Estafan. We collapsed in bed once home in Detroit and thought Cedar Point was just wonderful. 

Ohio and Michigan have a famous college football rivalry, which I still ignore. I thought Car City Detroit was jealous of all the fairs and music festivals in Ohio and the nice houses. Eat and Explore Ohio lists some of these envy-inspiring festivals with a description of activities, some of which other fairs might want to incorporate in their offerings. A list of festivals I particularly liked follows: 

-Apple Fest 

This fair is organized by the New Paris Area Chamber of Commerce and features: 

-a classic car show 

-food 

-music 

-a flea market 

-Oktoberfest 

This 100+ years old event features: 

-races 

-children’s activities 

-wine 

-music 

-shopping 

-games 

-Circleville Pumpkin Show 

The Pumpkin Show draws 400,000 visitors and features: 

-parades 

-contests 

-games 

-crafts 

-vendors 

-Fulton County Fair 

The Fulton County Fair draws 280,000 visitors and features: 

-antique sales 

-fine arts sales 

 -Asian Festival 

The Asian Festival outside Columbus draws 100,000 visitors and features: 

-Asian food 

-entertainment 

-games 

-career fair 

-children’s activities 

-cultural exhibits 

-dragon boat races 

-a health pavilion 

-a market place 

-martial arts demonstrations 

Ohio also does a good job in turning its history into tourism sites such as the Zoar Village founded in 1817 by German Separatists. 75 families still live in the community and maintain German cuisine and cultural traditions. 

You have to drive the speed limit in Ohio when you tour, because the Amish still drive black, horse-drawn buggies alongside the freeway and other roads. 

Ohio offers many reasons to visit and Eat and Explore Ohio: Cookbook and Travel Guide by Christy Campbell provides information on many places to visit as well as healthy food ideas, but I will forever associate Ohio with funnel cake. 

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


Click for Ruth Paget's Books




Friday, April 28, 2023

Salmon Soup Recipe by Ruth Paget

Salmon Soup Recipe by Ruth Paget 

Serves 6 to 8 

Ingredients: 

-2 quarts milk 

-1 teaspoon salt 

-1 teaspoon freshly ground pepper 

-1 tablespoon butter 

-1 teaspoon cayenne pepper 

-1 (14.75-ounce) can chipped salmon 

-oyster crackers (optional) 

Steps: 

1-Place milk, salt, pepper, butter, cayenne pepper, and chipped salmon in a pot. 

2-Bring soup to a boil and stir for 15 minutes over high heat. 

3-Serve with oyster crackers or crushed saltine crackers. 

Source: Rose Pennington – circa 1950s 

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


Click for Ruth Paget's Books




Buttermilk Cornbread Recipe by Ruth Paget

Buttermilk Cornbread Recipe by Ruth Paget 

Serves 6 to 8 

Ingredients: 

-2 cups buttermilk 

-1 egg 

-1 ½ cups white corn meal 

-3 tablespoons flour 

-1 teaspoon salt 

-1 teaspoon baking soda 

-2 tablespoons melted butter 

Steps: 

1-Preheat oven to 450 degrees Fahrenheit. 

2-Mix buttermilk and egg together in a bowl. 

3-Place corn meal, flour, salt and baking soda in a large bowl. Mix wet ingredients with dry ingredients and blend well. Stir in melted butter. 

4-Pour batter in preheated cast iron skillet. Transfer skillet to the oven and bake for 20 to 25 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




Crab Meat Chowder Recipe by Ruth Paget

Crab Meat Chowder Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (10.5-ounce) can cream of mushroom soup 

-3/4 cup milk -1 (10.5-ounce) can tomato soup 

-1 (6.5-ounce) can crab meat 

-1 teaspoon cayenne pepper 

-1 (6-ounce) can evaporated milk 

Steps: 

1-Blend mushroom soup and milk together. 

2-Stir in tomato soup, crab meat, and pepper. 

3-Slowly pour in evaporated milk and blend well. 

4-Cook over medium heat for 25 to 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 Syrup Recipe by Ruth Paget

Chocolate Syrup Recipe by Ruth Paget 

Makes 1 cup 

Ingredients: 

-2 (1-ounce) squares of unsweetened chocolate 

-1 cup corn syrup 

-2 tablespoons sugar 

-1 tablespoon butter 

-1 teaspoon vanilla 

Steps: 

1-Place chocolate in the top of a double boiler and melt. 

2-Add corn syrup, sugar, and butter to the chocolate and mix. Continue stirring until the sugar grains dissolve. 

3-Stir vanilla into the chocolate mixture and mix thoroughly. 

Serve this sauce warm or cold over ice cream, puddings, and cake. 

Source: Rose Pennington – circa 1950s 

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


Click for Ruth Paget's Books




Coffee Sauce Recipe by Ruth Paget

Coffee Sauce Recipe by Ruth Paget 

Makes 1 ½ cups 

Ingredients: 

-1/2 cup softened butter 

-1 cup confectioner’s sugar 

-2 teaspoons instant coffee 

-1/4 cup water 

Steps: 

1-Mix softened butter with confectioner’s sugar. 

2-Dissolve 2 teaspoons instant coffee in ¼ cup water. 

3-Beat the butter mixture with the instant coffee mixture. 

Use this sauce to frost cakes, cover steamed puddings, and frost warm gingerbread. 

Source: Rose Pennington – circa 1950s 

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


Click for Ruth Paget's Books




Thursday, April 27, 2023

Baked Coffee Custard Recipe by Ruth Paget

Baked Coffee Custard Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-3 eggs 

-1/3 cup sugar 

-1/4 teaspoon salt 

-2 tablespoons instant coffee 

-1 teaspoon vanilla extract 

-2 ¼ cups milk -6 custard cups for baking 

Steps: 

1-Preheat oven to 375 degrees Fahrenheit. 

2-Beat eggs lightly 

3-Mix sugar, salt, and instant coffee together. Stir in vanilla extract and mix till smooth with no lumps remaining. 

4-Add coffee mixture to the eggs and blend well. 

5-Heat milk until a film shines over the surface. Add egg and coffee mixture to the milk and stir to blend well. 

6-Pour custard into the custard cups and place in a high-rimmed baking dish. Fill the baking dish with water up to halfway on the custard cups.  

7-Bake for 25 to 30 minutes or until a toothpick comes out clean. 

8-Carefully remove the baking dish with hot water. Cool custard dishes on a rack. Once cool, cover with plastic or aluminum and chill overnight in the refrigerator. 

Source: Rose Pennington – circa 1950s 

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


Click for Ruth Paget's Books