Cherry Cobbler Recipe by Ruth Paget

Cherry Cobbler Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (20-ounce) can cherry pie filling 

-1 cup pancake mix like Bisquick 

-1/3 cup sugar 

-1/3 cup milk 

For topping: 

-2 tablespoons sugar 

-1 teaspoon cinnamon 

Steps: 

1-Preheat the oven to 350 degrees Fahrenheit. 

2-Pour cherry pie filling in a saucepan and bring to a boil over medium heat, stirring constantly. Take filling off heat when the pie mix thickens slightly. 

3-Blend biscuit mix with sugar. Add milk to dry ingredients and stir until everything is moist. 

4-Pourt hot cherry pie filling into a round 8-inch casserole. 

5-Drop spoonfuls of biscuit dough on top of the pie filling. 

6-Mix sugar and cinnamon. Sprinkle this mixture on top of the biscuit dough. 

7-Bake for 12 minutes Serve as is or with ice cream. 

Source: Rose Pennington – circa 1950s 

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

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Baked Applesauce Dessert Recipe by Ruth Paget

Baked Applesauce Dessert Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-butter to grease 4 custard cups 

-2 cups applesauce 

-1 cup chopped cinnamon rolls 

-1/4 cup chopped almonds 

-1 cup whipped cream (optional) 

Steps: 

1-Preheat oven to 400 degrees Fahrenheit. 

2-Place ½ of the applesauce in buttered custard cups. 

3-Combine chopped cinnamon rolls with chopped nuts. Divide cinnamon roll mixture among the custard cups. 

4-Divide the remaining applesauce among the four custard cups. 

5-Bake for 15 minutes or until applesauce bubbles and topping browns slightly. 

Serve with a dollop of whipped cream, if desired. 

Source: Rose Pennington – circa 1950s 

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

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Tomato Macaroni and Cheese Recipe by Ruth Paget

Tomato Macaroni and Cheese Recipe by Ruth Paget 

This is a good recipe for a snowed in winter day in the mountains. 

Serves 4 

Ingredients: 

-1 ½ cups macaroni 

-1 cup grated cheese of your choice 

-1 (14.5-ounce) can drained diced tomatoes 

-1 tablespoon butter 

Steps: 

1-Cook macaroni according to package instructions and drain. 

2-Place macaroni back on stove over medium heat. Add grated cheese to the macaroni and stir until melted. 

3-Add tomatoes and butter to the macaroni and stir until steam rises. 

4-Place macaroni in a serving dish and serve while hot. 

Source: Rose Pennington – circa 1950s 

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

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Corn Fritters Recipe by Ruth Paget

Corn Fritters Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 beaten egg 

-1/4 cup milk 

-1 cup pancake mix like Bisquick 

-1 (12-ounce) can drained whole kernel corn 

-1 cup vegetable oil 

Steps: 

1-Mix egg and milk together. 

2-Add pancake mix to the egg mixture. Stir mixture till there are no lumps left. 

3-Add the corn kernels to the pancake mix. The batter will be heavy and lumpy. 

4-Heat the vegetable oil in a frying pan till it sizzles. 

5-Drop tablespoons of batter into the oil and cook for 4 minutes or until golden brown. 

6-Drain fritters on a paper towel and serve. 

Source: Rose Pennington – circa 1950s. 

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

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Michigan's Larder by Ruth Paget

Michigan’s Larder by Ruth Paget 

I behaved well as a child, because I liked going along on business dinners with my mom to Carl’s Chop House in Detroit (Michigan) so I could pick out a lobster swimming in an aquarium that would become my dinner with melted butter dipping sauce. (Detroit has direct flights with Maine I think.)

I also loved going to Macchus Red Fox Restaurant after junior bowling league at Yorba Linda Lanes in Royal Oak (Michigan) for house salad with sweet pimientos and spicy peppers, garlic bread, and tiramisu for dessert to celebrate strikes with mom. 

I learned at a young age that Detroit’s auto executives and engineers liked steak and seafood main dishes while their spouses preferred French dishes that took two or three lines on a menu to describe. 

As I grew older, I also learned to love French food. I knew when I saw the Savor Michigan Cookbook by Chuck and Blanche Johnson with Matt Sutherland that I would no doubt find some great French dishes made with Michigan’s ample supply of agricultural products, game, and foraging foods like mushrooms and ramps (wild leeks). 

Some of the dishes in this cookbook that I like for showing off Michigan’s products include: 

*Main Dishes 

-Roast Goose with Stuffing, Glazed Carrots, and Cranberry Sauce 

-Michigan Rabbit Braised in Cèpe Cream with Polenta Biscuits and Roasted Farmer’s Market Carrots 

-Roasted Breast of Pheasant with Leg Confit, Brioche Bread Pudding, and Braised Kale with Apple Cider Gastrique 

-Pork Cutlets with Apples and Maple Syrup 

-Chicken Strudel with Mustard Sauce 

-Roasted Venison Loin with Parsnips, Braised Red Cabbage, and Huckleberry Gastrique 

-Pork, Duck, Dried Cherry, and Mixed Nut Terrine 

-Roast Pork or Veal Loin with Dried Cherry and Wild Rice Stuffing 

-Wild Boar Scaloppini with Wild Mushrooms Demi-Glaze 

*Vegetable Dishes  

-Michigan Wild Ramp (Leek) Quiche with Raw Milk Cheddar and Roasted Garlic 

-Vegetable Strudel with Spinach and Boursin -Michigan Corn Pudding 

-Morel and Leek Pierogi – a pierogi is a large, round Polish ravioli served with butter 

*Soups 

-Watermelon Soup 

-Zuppa di Farro (Italian Whole Grain Soup) 

People who like cooking gourmet dinners would probably enjoy trying several of the recipes from the plush restaurants described in Savor Michigan Cookbook: Michigan’s Finest Restaurants – Their Recipes – Their Histories by Chuck and Blanche Johnson with Matt Sutherland. 

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

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Kentucky's Bourbon Cuisine by Ruth Paget

Kentucky’s Bourbon Cuisine by Ruth Paget 

Kentucky is famous for its Kentucky Derby Horse Race, blue grass music, and lush bourbon-based cuisine. Bourbon is a highly alcoholic drink made from corn that is similar to whisky and cognac. 

Tasting Kentucky: Favorite Recipes from the Blue Grass State by Maggie Green provides 20 recipes out of its 100 that use bourbon to flavor dishes from breakfast to dessert. 

Green begins with a breakfast recipe for buttermilk pancakes made with bourbon-vanilla butter that soaks into the pancakes on the grill for a bracing morning meal. 

For cocktail hour, Green suggests a bourbon-candied ginger onion dip to go with cocktails like bourbon slush, garden old fashioned, mint juleps, and village Manhattans. 

Mashed potatoes with bourbon seem improbable, yet there is a recipe for them in Green’s cookbook along with salad with oranges and slices of red onion with bourbon-sorghum vinaigrette. 

Bourbon shines in main dish offerings such as: 

-bourbon trail chili 

-beef short ribs with bourbon barrel ale (not bourbon, but ale made with a product of bourbon making) 

-pork chops Bourbonnais 

-smoked pork shoulder with chili rub and bourbon-peppercorn barbecue sauce 

Bars are often noted for their dessert offerings that make use of spirits. Any of the following bourbon-based desserts might find takers on a daily specials menu: 

-bourbon ball layer cake 

-bourbon pecan pie 

-bread pudding with bourbon sauce 

-chocolate – bourbon – almond stuffed figs 

-chocolate tart with bourbon praline topping -marbled bourbon pound cake 

The recipes in Tasty Kentucky: Favorite Recipes from the Bluegrass State by Maggie Green are rather short and have photos of finished products making the cookbook user-friendly and a splendid addition to a kitchen library. 

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

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Apple Economics in West Virginia by Ruth Paget

Apple Economics in West Virginia by Ruth Paget 

Mostly mountainous West Virginia has a plentiful apple supply thanks to the very real Johnny Appleseed (John Chapman) who planted orchards around the state in the 1800s. 

The USDA (United States Drug Administration) lists one medium as containing 17% dietary fiber and 14% Vitamin C, making it a tasty and nutritious addition to your diet. When I cook with apples, I halve or eliminate sugar in recipes, because I think apples are already sweet. 

The recipes for apples in West Virginia Hometown Cookbook by Sheila Simmons and Kent Whitaker cover the entire gamut of recipes from appetizers to desserts that you can make with apples that will please people of all ages. Simmons and Whitaker begin their apple selections with grilled fruit kebabs with midori-coconut reduction. This is an exotic hors d’oeuvres for the backyard barbecue. Finicky teens might just like grilled apples with dips offered like honey, sour cream and jam, and yogurt and jam. 

If you make homemade applesauce and let it cook down several hours you, you will get a thick, brown apple “butter” that West Virginians spread on toast or biscuits and use as an ingredient in cakes, quick breads, bars, and pies. 

Apples are so plentiful in West Virginia that there are several virus-chasing drinks made with them such as: 

-West Virginia Apple Cider Punch 

(made with apple cider, orange juice, lemon juice, and sparkling white grape juice or champagne) 

-West Virginia Hot Apple Cider Punch 

(made with apple cider, allspice, cloves, nutmeg, and cinnamon sticks) 

-Golden Delicious Wassail 

(made with apple cider, cranberry juice, cinnamon sticks, cloves, nutmeg and ginger to celebrate the harvest originally in medieval England) 

Other apple recipes in the cookbook evoke what was once a frontier state like apple cider syrup for pancakes, apple pancakes, and mulligatawny soup. More modern uses of the apple include:

-Molded Waldorf Salad 

-Pecan-Stuffed Pork Chops 

-Apple Chicken Stir-Fry 

West Virginia uses apple butter and apples the most in desserts that beg for a cup of strong coffee to go with them such as:  

-apple butter cake 

-applesauce cake 

-apple butter bars 

-West Virginia Butter Cookies 

-apple cookies 

-candied apples 

-caramel chocolate chip apples 

-apple butter pumpkin pie 

-apple crunch 

-apple cinnamon crisps 

-baked apples 

-apple peach bake 

What Simmons and Whitaker do not share in their great cookbook of mountain cuisine is that apples tend to be relatively inexpensive which make them a delicious and nutritious good deal. 

Apple lovers will find many good reasons to like West Virginia Hometown Cookbook by Sheila Simmons and Kent Whitaker. There are many delicious Appalachian recipes in this cookbook in addition to the apple ones that make this a nice addition to a kitchen library.

(Note: I still like to think that the big apple tree I climbed in behind my grandma Pennington’s home in Robbins Chapel, Virginia was planted by Johnny Appleseed.) 

There is a recipe in Gabriel Kreuther: The Spirit of Alsace by Gabriel Kreuther and Michael Ruhlman for apple beignets that is both apple economics and beer economics due to beer used in the beignet batter.

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

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