Green Beans in Cheese Sauce Recipe by Ruth Paget

Green Beans in Cheese Sauce by Ruth Paget 

Serves 4 

Ingredients: 

-1/3 cup light cream 

-1 tablespoon butter 

-1/2 cup grated Colby cheese 

-1 (15-ounce) can drained green beans 

-1 teaspoon salt 

-1 teaspoon pepper 

-2/3 cup diced ham 

-8 puff pastry shells or toast squares 

Steps: 

1-Heat cream, butter, and cheese together until the cheese is melted. 

2-Add green beans, salt, pepper, and diced ham. Heat till steam rises. 

3-Open pastry shells and place green beans and cheese in them. 

Serve hot on a platter. 

Can be a side dish or an hors d-oeuvre. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books

SPAM Boats Recipe by Ruth Paget

SPAM Boats Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 tablespoon mustard 

-1/4 cup mayonnaise 

-4 hot dog buns 

-6 slices of SPAM cut into 12 triangles 

-6 seeded tomato slices cut in half to make 12 halves 

-6 washed and torn iceberg lettuce leaves to make 12 pieces 

Steps: 

1-Mix mayonnaise and mustard together. Spread mustard-mayonnaise mixture on interior of hot dog buns.  

2-Spread 3 SPAM triangles in each bun. Spread out 3 tomato halves in each bun. Spread out 3 lettuce pieces in each bun. 

3-Fold bun closed and press down. Place buns on a platter and serve with soda. 

Source: Rose Pennington - circa 1950s 

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

Click for Ruth Paget's Books

SPAM Sandwich Recipe by Ruth Paget

SPAM Sandwich Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-8 slices rye bread 

-1/4 cup softened cream cheese 

-20 anchovy strips 

-10 sliced green olives with pimiento 

-1 (12-ounce) can SPAM with meat cut into 8 thin slices 

-1/4 cup mayonnaise 

-1 tablespoon mustard 

Steps: 

1-Spread cream cheese on 4 slices of bread. Place 5 anchovy strips on each slice with cream cheese. Place olive slices on top of the anchovies on the four slices of bread. Place 2 slices of SPAM on top of each of the four slices of bread with anchovies. 

2-Mix the mustard with the mayonnaise. Spread the mustard-mayonnaise on the four slices of bread without filling. 

3-Cover the bread slices with filling with the four slices spread with mustard-mayonnaise to make four sandwiches. Press down and cut sandwiches in half. Place sandwiches on a serving platter and serve with soda. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books

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