Peach Squares Recipe by Ruth Paget

Peach Squares Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-1/2 cup graham cracker crumbs 

-1 ½ tablespoons melted butter 

-1 teaspoon cinnamon 

-1 (8.5-ounce) can sliced peaches 

– drained with liquid reserved 

-1 (1-ounce) envelope lime-flavored gelatin 

-6 drained maraschino cherries 

Steps: 

1-Combine graham cracker crumbs, melted butter, and cinnamon. 

2-Add the liquid from the peaches to water to form 1½ cups. Heat this liquid over medium heat and add lime gelatin. Stir liquid to thoroughly dissolve gelatin. 

3-Chill gelatin until it is thickened. Once thickened, mix in the peaches.

4-Place the gelatin mixture in an 8-inch square pan. Sprinkle the graham cracker mixture on top of the gelatin and press down to firmly anchor the graham cracker crumbs. 

5-Arrange cherries so that each serving will have one in the center. Chill the gelatin until firm and cut into 6 square servings. 

Source: Rose Pennington – circa 1950s 

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

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Squash Pudding Recipe by Ruth Paget

Squash Pudding Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-2 (10-ounce) bags frozen squash 

-2 (1.7-ounce) packages butterscotch instant pudding 

-1 teaspoon cinnamon 

-1 teaspoon salt 

-2 teaspoons grated orange rind 

-1 teaspoon nutmeg 

-2 egg yolks, slightly beaten 

-2 egg whites 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Thaw squash on top of a double boiler. Add the butterscotch pudding to the squash and stir till well blended. 

3-Remove squash mixture from the heat. Add cinnamon, salt, orange rind, nutmeg, and egg yolks to the squash and blend well. 

4-Beat egg whites until stiff peaks form. Stir egg whites into the squash mixture. 

5-Pour squash-pudding mixture into a buttered, 1-quart casserole and bake for 25 to 30 minutes or until a toothpick comes out clean. 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, Eating Soup with Chopsticks and Marrying France

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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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