Liver Loaf Recipe by Ruth Paget

Liver Loaf Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 pound pork liver 

-1 cup hot water 

-2 beaten eggs 

-1/2 cup milk 

-3/4 pound pork sausage 

-1/4 cup catsup 

-1/2 cup breadcrumbs 

-2 tablespoons lemon juice 

-1 tablespoon Worcestershire sauce 

-2 teaspoons salt 

-1 teaspoon chili powder 

-1 teaspoon pepper 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Remove veins and outer membranes of liver, if necessary. Wipe liver with a damp cloth. 

3-Place liver and water in a frying pan. Cover pan and bring water to a boil. Simmer for 5 minutes. 

4-Combine eggs, milk, pork sausage, breadcrumbs, catsup, lemon juice, and Worcestershire sauce together in a large bowl. 

5-Mix salt, chili powder, and pepper together in a separate bowl. Sprinkle this mixture on the pork sausage mixture and blend. 

6-Remove the liver from the water and chop finely. Blend the liver with the pork sausage mixture. Pack the pork sausage and liver mixture into a greased loaf pan. 

7-Bake for 1½ hours. Cool, unmold, and slice before serving. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books

Shrimp Macaroni Casserole Recipe by Ruth Paget

Shrimp Macaroni Casserole Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 pound raw and peeled shrimp 

-2 cups water 

-1 teaspoon salt 

-1 teaspoon cayenne 

-1 teaspoon black pepper 

-2 tablespoons butter 

-1¾ cups grated cheddar cheese 

-1pound cooked elbow macaroni 

-3 beaten eggs 

-1 teaspoon mustard 

-1 (13-ounce) can evaporated milk 

-1 1/3 cups shrimp stock 

-1 tablespoon paprika 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit 

2-Bring water to a boil. Add salt, cayenne, and black pepper. Add shrimp to water and cook for 15 minutes  

3-Remove shrimp from stock. Boil stock down to 1 1/3 cups. 

4-Grease a 3-quart casserole dish. Stir in butter with cheese and shrimp. Add in macaroni and stir. 

5-Mix eggs with mustard, evaporated milk, and shrimp stock. Pour this mixture over the shrimp and macaroni. Sprinkle top of casserole with paprika. 

6-Bake for 30 to 35 minutes. Serve hot. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books

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

Click for Ruth Paget's Books

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

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