Seafood Stew with Chinese Noodles Recipe by Ruth Paget

Seafood Stew with Chinese Noodles Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (10-ounce) can cream of shrimp soup 

-1 (12-ounce) package of thawed scallops 

-1 (10-ounce) package of frozen peas 

-1/4 cup milk -1 tablespoon bottled pimiento 

-2 (3-ounce) can crispy Chinese noodles 

Steps: 

1-Combine all ingredients except crispy noodles in a saucepan. 

2-Cook ingredients over medium heat stirring constantly for 15 minutes 

3-Serve soup in bowls with Chinese crispy noodles on the side as a garnish. 

Source: Rose Pennington – circa 1950s 

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

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Sour Cream Pasta Recipe by Ruth Paget

Sour Cream Pasta Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-2 cups cooked macaroni or shell pasta 

-1 cup sour cream 

-1/2 cup chopped green onions 

-1/4 cup chopped green peppers 

-1 teaspoon salt -freshly ground black pepper, to taste 

Steps: 

1-Combine cooked macaroni with sour cream, onions, green pepper, salt, and pepper and toss lightly. 

2-Chill and serve as a cold salad or reheat and serve as a side dish. 

Source: Rose Pennington – circa 1950s 

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

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Meat Loaf Recipe by Ruth Paget

Meatloaf with Tomato Sauce Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-1 small peeled and chopped onion 

-1 pound ground beef 

-1/4 pound pork sausage 

-1 teaspoon salt 

-1 teaspoon freshly ground pepper 

-4 or 5 slices of chopped bread or 20 saltine crackers 

-1/3 cup milk 

-1 beaten egg 

-1 (10.75-ounce) can tomato soup 

Steps: 

1-Preheat oven to 375 degrees Fahrenheit. 

2-Combine onion with ground beef and pork sausage. Add salt and pepper and mix thoroughly. 

3-Add chopped bread or finely crumbled crackers to the meat and blend thoroughly. 

4-Add milk and mix. Add egg and mix. 

5-Place meat mixture in a large pan or oven-proof skillet. Pour tomato soup over the loaf. Rinse can with 1/3 cup water and add to the pan. 

6-Bake for 55 to 60 minutes. 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, Eating Soup with Chopsticks and Marrying France  

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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

Click for Ruth Paget's Books