Barbecued Shoulder Lamb Chops Recipe by Ruth Paget

Barbecued Shoulder Lamb Chops Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-4 shoulder lamb chops 

-1 peeled and sliced medium onion 

-2 teaspoons ground ginger 

-2 teaspoons mustard 

-1 teaspoon ground pepper 

-1 teaspoon dry garlic 

-3 tablespoons chili sauce 

-3 tablespoons vegetable oil 

-1 tablespoon vinegar 

-1 tablespoon Worcestershire sauce 

-1/4 cup water 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Place lamb chops and onion slices in a shallow baking dish. 

3-Combine remaining ingredients. Pour liquid sauce over shoulder lamb chops. 

4-Bake for 40 minutes or until tender. Baste occasionally. Serve with potatoes sprinkled with parsley. 

Source: Rose Pennington – circa 1950s 

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

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New England Tuna Chowder Recipe by Ruth Paget

New England Tuna Chowder Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1/2 cup chopped onion 

-2 tablespoons butter 

-2 cups chicken stock or water 

-2 cups cubed potatoes 

-1 teaspoon salt 

-1 teaspoon pepper 

-2 (7-ounce) cans drained and flaked tuna 

-1 cup milk 

-1/4 cup chopped parsley 

Steps: 

1-Sauté onions in butter for 5 minutes in a Dutch oven. 

2-Add stock, potatoes, salt, pepper, tuna, and milk. 

3-Bring to a boil. Sprinkle with parsley and serve. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books

Tuna Vegetable Soup Recipe by Ruth Paget

Tuna Vegetable Soup Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-2 cups water 

-4 chicken bouillon cubes 

-1 teaspoon curry powder 

-1 (8.5-ounce) can drained peas 

-1/2 cup cooked carrots 

-1/2 cup drained canned corn kernals 

-1 (7-ounce) can drained and flaked tuna 

Ingredients: 

1-Heat water in a pot. Add bouillon cubes and curry. Stir until bouillon dissolves. 

2-Add vegetables and tuna to the boiling water. 

3-Heat thoroughly and serve at once. 

Source: Rose Pennington – circa 1950s

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

Click for Ruth Paget's Books

Lemon Dessert Sauce Recipe by Ruth Paget

Lemon Dessert Sauce Recipe by Ruth Paget 

Makes 2 cups 

Ingredients: 

-Juice of 4 lemons 

-4 beaten eggs 

-3/4 cup butter 

-2 cups sugar 

Steps: 

1-Mix lemon juice and eggs together. 

2-Melt butter in a saucepan and add lemon mixture. 

3-Stir and gradually add in sugar. Stir until sugar is dissolved and the egg is cooked to a bright yellow and opaque color. 

4-Serve over ice cream or pudding. 

Source: Rose Pennington – circa 1950s 

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

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Spicy Barbecue Sauce Recipe by Ruth Paget

Spicy Barbecue Sauce Recipe by Ruth Paget 

Makes 2 Cups 

Ingredients: 

-2 tablespoons olive oil 

-1/4 cup chopped onions 

-1 tablespoon Worcestershire sauce 

-1 tablespoon sugar 

-2 tablespoons lemon juice or cider vinegar 

-1/2 cup water 

-1 cup chili pepper hot sauce 

Steps: 

1-Cook olive oil and onions over low heat, stirring constantly for 10 minutes. 

2-Add the remaining ingredients and simmer the sauce for 15 minutes, stirring constantly. 

3-Remove the sauce from the heat and use on meat, fish, or vegetables. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books

Almond Soup Recipe by Ruth Paget

Almond Soup Recipe by Ruth Paget 

Serves 4 

Ingredients: 

 -1 cup peeled and ground almonds 

-1 tablespoon flour 

-1/2 cup sugar 

-6 cups milk 

-4 egg yolks 

 Steps: 

1-Mix ground almonds with flour and sugar in a bowl. 

2-Bring milk to a boil. Add almond mixture. Add egg yolks one by one, stirring constantly. 

3-Cool in the refrigerator. 4-Serve cold with cookies. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books

Cherry Soup Recipe by Ruth Paget

Cherry Soup Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (1-pound) cans sour cherries 

-1½ pounds instant tapioca 

-1 cinnamon stick 

-1/2 cup sugar 

-Juice of 1 lemon (about ½ cup) 

-1 teaspoon salt 

Steps: 

1-Combine all ingredients in a saucepan. 

2-Bring to a boil. Stir constantly until thickened. 

3-Remove cinnamon stick and let cool.  

4-Serve chilled with a dollop of whipped cream, if desired. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books