Macaroni and Cheese Recipe by Ruth Paget

Macaroni with Cheese Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-4 cups cooked elbow macaroni 

-1 cup milk 

-1/4 cup melted butter 

-2 cups grated cheese of your choice 

-salt and pepper, to taste 

Steps: 

1-Preheat oven to 400 degrees Fahrenheit. 

2-Place cooked macaroni in a baking dish. Add milk and butter and mix. Sprinkle grated cheese on top.  

3-Bake for 15 minutes. Stir and serve. Let each diner season with salt and pepper. 

Source: Rose Pennington – circa 1950s 

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

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Baked Ham Steaks Recipe by Ruth Paget

Baked Ham Slices Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-2 (1-pound) ham slices (1-inch thick) 

-8 whole cloves 

-1 cup honey 

-2 teaspoons allspice 

-1 teaspoon pepper 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Cut slashes in the fat that surrounds the ham slices. Place cloves in the fat around the ham. 

3-Place ham slices side by side in a roasting pan. 

4-Mix honey, allspice, and pepper and pour over the ham slices. 

5-Bake ham uncovered for 45 minutes or until meat is very tender when pierced with a fork. 

Baste frequently with sauce in the pan.  Do not eat the cloves.

Serve the pan sauces as an au jus sauce with the ham. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books

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

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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