Aunt Winnie's Salad Dressing Recipe by Ruth Paget

Aunt Winnie’s Salad Dressing Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-3/4 cup sugar 

-1 beaten egg 

-1 teaspoon mustard 

-1 teaspoon salt 

-1 tablespoon flour 

-1 teaspoon vinegar 

-1/4 cup sour cream 

Steps: 

1-Mix sugar, egg, mustard, salt, and flour together. Add vinegar. 

2-Cook mixture over medium heat until clear. 

3-Thin mixture with sour cream. 

If you like sweeter dressing, mix 1 cup sugar in with the sour cream.  

Source: Beatrice Pennington – 1964 

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

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Hot Roll Recipe by Ruth Paget

Hot Roll Dough Recipe by Ruth Paget 

Makes 24 Rolls 

Ingredients: 

-3/4 cup milk 

-1/4 cup sugar 

-2¼ teaspoons salt 

-4½ teaspoons shortening 

-1 (3.5-ounce) package dry yeast 

-3/4 cup warm water 

-4½ cups flour 

Steps: 

1-Scald milk. Stir in sugar, salt, and shortening. Stir until shortening is all melted. 

2-Sprinkle yeast over warm water in a mixing bowl and stir until dissolve. 

3-Add lukewarm milk mixture to yeast. Add flour in two parts. Blend to incorporate all liquid into the flour. Form dough into a ball. 

4-On a floured board, knead dough until smooth and elastic. Form dough into a ball and place in a greased bowl. Brush dough with melted shortening and let rise in a warm place until doubled. (About 1 hour approximately.) 

5-Punch down dough. Let dough rise 5 minutes before shaping into 24 balls. 

6-Preheat oven to 400 degrees Fahrenheit. 

7-Let dough balls rise until doubled in size. 

8-Place rolls next to each other in a pan and bake for 15 minutes or until golden brown. 

Source: Rose Pennington – circa 1950s 

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

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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

Click for Ruth Paget's Books