Green Beans with Peanuts Recipe by Ruth Paget

Green Beans with Peanuts Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-3 to 4 tablespoons butter 

-1/4 cup chopped, salted peanuts 

-1 teaspoon salt 

-1 teaspoon pepper 

-1 teaspoon nutmeg 

-1 tablespoon lemon juice 

-1 (15-ounce) can green beans with canning water 

Steps: 

1-Sauté peanuts in melted butter until golden in a skillet. Add seasonings and lemon juice and stir. Keep warm 

2-Heat green beans in canning water in a pot and drain when hot. 

3-Pour peanut mixture over the green beans and serve warm. 

Source: Rose Pennington – circa 1950s 

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

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Braised Lamb Shanks Recipe by Ruth Paget

Braised Lamb Shanks Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-4 lamb shanks 

-1 teaspoon mustard 

-2 sliced onions 

-2 teaspoons dry garlic 

-1 teaspoon ground pepper 

-3 tablespoons olive oil 

-2 seeded and diced green peppers 

-1 (15-ounce) can diced tomatoes 

-3 tablespoons salt 

-1 teaspoon rosemary 

-1 teaspoon celery salt 

-2/3 cup water or red wine 

Steps: 

1-Rub each lamb shank with a mixture of mustard, onion, garlic, and ground pepper. 

2-In a Dutch oven or covered skillet, brown shanks in olive oil. 

3-Add green peppers and the rest of the ingredients. 

4-Cover the Dutch oven and cook slowly over medium heat for 1¼ hours or until the meat is tender.  

5-Plate the shanks with vegetables and sauce served over them. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books

Lamburgers Recipe by Ruth Paget

Lamburgers Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 pound ground lamb 

-1 beaten egg 

-1 teaspoon salt 

-1 teaspoon pepper 

-1 cup biscuit mix like Bisquick 

-1/4 cup milk 

-1 tablespoon minced onion 

-1 tablespoon minced green pepper 

-1 tablespoon minced parsley 

Steps: 

1-Mix lamb, egg, seasonings, biscuit mix, milk, onion, green pepper, and parsley together into a homogenous mix. Refrigerate until ready to use. 

2-Form mix into 4 patties. Cook on medium high heat for 10 minutes on each side for well done burgers. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books

Sweet and Sour Tongue Casserole Recipe by Ruth Paget

Sweet and Sour Tongue Casserole Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-3 slices bacon 

-1 peeled and sliced onion 

-2 tablespoons flour 

-2 cups beef stock 

-1 teaspoon salt 

-1 teaspoon pepper 

-2 tablespoons honey 

-1/2 cup raisins 

-2 tablespoons vinegar 

-2 cups cooked and sliced beef tongue 

Steps: 

1-Cook bacon and drain in a stovetop casserole dish. Reserve bacon fat. 

2-Sauté onion in bacon drippings. Blend in flour with a fork to remove lumps. Then, slowly blend in beef stock. Let the sauce thicken. 

3-Add the rest of the ingredients to the pot. Bring to a boil and lower heat. Simmer for 15 minutes. 

4-Cool and garnish with bacon slices. Serve warm in casserole dish. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books

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