Cucumber Soup Recipe by Ruth Paget
Serves 4
Ingredients:
-2 cups peeled and grated cucumber
-1/4 cup grated onion
-1 teaspoon sugar
-2 teaspoons salt
-1 teaspoon pepper
-1 teaspoon dill
-2½ cups water
-2 cups beef broth or chicken broth
-2 tablespoons lemon juice
Steps:
1-Combine all ingredients in a pot. Bring to a boil. Serve immediately.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
Crabmeat Salad Recipe by Ruth Paget
Serves 4
Ingredients:
-1 tablespoon sugar
-1 tablespoon flour
-1 teaspoon salt
-1 teaspoon mustard
-1 teaspoon cayenne pepper
-1/2 cup vinegar
-1/2 cup water
-2 pounds cooked crabmeat
-1 cup chopped celery
-2 chopped hard-boiled eggs
Steps:
1-Mix sugar, flour, salt, mustard, and cayenne in the top of a double boiler. Add vinegar and water and cook over boiling water, stirring constantly until the mixture thickens. Chill in the refrigerator.
2-Once the dressing is cold, pour it over the cooked crabmeat, celery, and chopped hard-boiled eggs. Stir and serve on iceberg lettuce leaves.
Source: Rose Pennington – source 1950s
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
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
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
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
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
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
