Ham Rollops Recipe by Ruth Paget

Ham Rollops Recipe by Ruth Paget 

Serves 4 

Ingredients: 

For Filling: 

-1 (10.5-ounce) can cream of mushroom soup 

-1/3 cup reconstituted dry milk 

-1/2 tablespoon Worcestershire sauce 

-1½ cups diced, cooked ham 

-1 cup peas 

For Pancakes: 

-1 cup reconstituted dry milk 

-1 cup pancake mix 

-1 beaten egg 

-1 tablespoon oil 

Steps: 

1-Combine cream of mushroom soup, reconstituted dry milk, and Worcestershire sauce in a pot on the stove over medium heat. 

2-Add ham and peas to the pot when the mushroom soup starts to boil. Lower the heat and leave pot on the stove over low heat. 

3-Make pancakes with reconstituted dry milk, pancake mix, egg, and oil. 

4-Place ham and pea mixture down the center of a pancake. Fold over the sides. Turn the pancake over, seam side down. Insert a toothpick from the top of the pancake to hold it in place. Repeat until all the pancakes are used. 

Serve warm. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books

London Grill Flank Steak with Fries Recipe by Ruth Paget

London Grill Flank Steak with Fries Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-2 (9-ounce) packages frozen French fried potatoes 

-1 (2-pound) flank steak 

-1 teaspoon dry garlic 

-1 teaspoon salt 

-2 large, halved tomatoes 

-1/4 cup breadcrumbs 

-1/4 cup grated cheese 

Steps: 

1-Make French fries as directed on package. 

2-Sprinkle garlic on steak. Broil 3 inches from broiler for 6 to 8 minutes per side. 

3-4 minutes before the steak is done, broil tomatoes. Mix breadcrumbs and cheese together. 

4-Take steaks out and season when done. Take tomatoes out with steak and sprinkle with the breadcrumb mixture. 

5-Place fries in a bowl and season with salt. Place steak and tomatoes on a serving platter 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

Split Pea Chowder Recipe by Ruth Paget

Split Pea Chowder Recipe by Ruth Paget 

Makes 2 quarts 

Ingredients: 

-2 slices bacon 

-4 medium peeled and chopped onions 

-2 sticks chopped celery 

-1½ quarts water 

-1/2 pound dried split peas 

-1/2 teaspoon peppercorns 

-2 whole cloves 

-1/2 teaspoon dry mustard 

-1/2 teaspoon oregano 

-2 teaspoons salt 

Steps: 

1-Chop bacon in small pieces and fry in a large soup pot until almost crisp. 

2-Add onions and celery to the pot and cook them for 5 minutes or until the vegetables are limp. 

3-Add dried split peas, water, peppercorns, cloves, dry mustard, oregano, and salt. 

4-Bring soup to a boil. Then, reduce the heat, cover the pot, and cook slowly for about two hours. 

Stir the soup occasionally and add more water if the chowder becomes too thick. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books

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

Click for Ruth Paget's Books

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

Click for Ruth Paget's Books

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