Ham Loaf Recipe by Ruth Paget

Ham Loaf Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-2 beaten eggs 

-1/2 cup instant dry milk 

-1 cup tomato juice 

-1½ cups soft breadcrumbs 

-1 teaspoon mustard 

-1 teaspoon pepper 

-1 pound ground cured ham 

-1/2 pound ground lean pork 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Blend eggs, dry milk, tomato juice, breadcrumbs, mustard, pepper, ham, and pork together in a large bowl. 

3-Place mixture in a buttered loaf pan. 

4-Bake for 1½ hours. 

Source: Rose Pennington – circa 1950s 

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

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Ginger Pudding Recipe by Ruth Paget

Ginger Pudding Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-4 cups milk 

-2 beaten eggs 

-1/2 cup white sugar 

-1/4 cup brown sugar 

-2 tablespoons cornstarch 

-1 tablespoon dry ginger 

Steps: 

1-Mix milk with beaten eggs. 

2-Mix sugars with cornstarch and ginger. 

3-Heat milk with eggs over medium heat. Stir in ginger mixture. 

4-When milk thickens, continue to stir for 15 minutes. 

5-Pour pudding into custard cups. Allow custard to cool. Refrigerate for at least two hours. 

Serve chilled. 

Source: Rose Pennington – circa 1950s 

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

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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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