Broiled Lemon Sole with Mushrooms Recipe by Ruth Paget

Broiled Lemon Sole with Mushrooms Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 teaspoon dried savory 

-1 teaspoon dry garlic 

-1 (4-ounce) can sliced mushrooms with liquid 

-1 teaspoon paprika 

-1 tablespoon lemon juice 

-4 fillets of sole 

-1 tablespoon parsley sprigs 

Steps: 

1-Heat broiler 

2-Mix savory, dry garlic, sliced mushrooms, and paprika together. Simmer this sauce in a pan for 15 minutes. 

3-Brush lemon juice on fish. Grease broiler pan and broil fish for 10 to 15 minutes, basting every 3 minutes with the sauce. 

4-Place sole fillets on a platter and pour remaining sauce over them. 

5-Decorate fillets with parsley sprigs and serve. 

Source: Rose Pennington – circa 1950s 

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

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Tuna Chili Recipe by Ruth Paget

Tuna Chili Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-2 (5-ounce) cans drained tuna 

-2 (1 pound) cans kidney beans 

-1 cup stemmed and chopped tomatoes 

-1 (15-ounce) can tomato paste 

-1 teaspoon dry garlic 

-1 tablespoon prepared barbecue sauce 

-1 teaspoon chili powder 

-1 teaspoon oregano 

-1 teaspoon Tabasco sauce 

Steps: 

1-Combine all ingredients in a stew pot and bring to a boil. 

2-Turn heat down. Simmer for 1 hour. 

3-Serve with crushed saltine crackers 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books

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

Click for Ruth Paget's Books

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

Click for Ruth Paget's Books

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