Corn and Crab Chowder Recipe by Ruth Paget

Corn and Crab Chowder Recipe by Ruth Paget 

Makes 2 quarts

Ingredients: 

-2 cups chopped potatoes 

-3/4 cup thin onion slices 

-1½ cups hot water 

-1½ teaspoons salt 

-2½ cups milk 

-1 (6.5-ounce) can crab meat 

-2 (17-ounce) cans cream-style corn 

-1 tablespoon minced parsley 

Steps: 

1-In a large soup pot, combine potatoes, onions, water, and salt. 

2-Bring soup contents to a boil and cook covered for 10 minutes. Do not drain. 

3-Add milk, crabmeat, and cream-style corn to the soup pot. 

4-Cook over low heat until piping hot. 

5-Sprinkle with parsley at serving time. 

Source: Rose Pennington – circa 1950s 

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

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Bacon Salad Recipe by Ruth Paget

Bacon Salad Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1/2 pound bacon 

-1 beaten egg 

-1/4 cup chopped onion 

-2 tablespoons sugar 

-1 teaspoon salt 

-1/3 cup vinegar 

-2 tablespoons water 

-1 large head of washed and hand-torn iceberg lettuce 

Steps: 

1-Fry bacon till crisp. (This should take 15 to 20 minutes.) Drain bacon on paper towels, crumble it, and set it aside. 

2-Combine egg, onions, sugar, salt, vinegar, and water. 

3-Add bacon back to grease in frying pan along with egg mixture. Heat till boiling and stir constantly. Remove from the heat. 

4-Pour bacon and egg mixture over the lettuce. 

Serve salad at once. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books

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

Click for Ruth Paget's Books

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

Click for Ruth Paget's Books

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

Click for Ruth Paget's Books

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  

Click for Ruth Paget's Books