Creamy Mayonnaise Recipe by Ruth Paget
Makes 1½ cups
Ingredients:
-1/2 cup heavy cream
-2 tablespoons Roquefort cheese
-1 cup mayonnaise
Steps:
1-Whip cream until stiff.
2-Crumble cheese into the whipped cream and fold into the whipped cream.
3-Mix in the mayonnaise and chill till serving.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
Mint Dressing Recipe by Ruth Paget
Makes 1 cup
Ingredients:
-1 teaspoon salt
-1 teaspoon sugar
-1 teaspoon pepper
-4 tablespoons lemon juice
-3/4 cup vegetable oil
-1 teaspoon paprika
-1/4 cup finely chopped fresh mint leaves
Step:
1-Place all ingredients except mint into a covered jar like a Mason jar. Cover and shake well. Chill.
2-When ready to use, shake the jar again. Add the fresh mint and shake again.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
Banana Crisp Recipe by Ruth Paget
Serves 4
Ingredients:
-1/4 cup crushed cornflakes cereal
-1 tablespoon sugar or honey
-1 teaspoon ground cinnamon
-1 tablespoon melted butter
-2 bananas sliced lengthwise
-1 (1-ounce) square unsweetened chocolate
Steps:
1-Preheat oven to 425 degrees Fahrenheit.
2-Mix cornflakes, honey, cinnamon, and butter together.
3-Place bananas in an 8-inch casserole baking dish. Top the 4 banana halves with the cornflake mixture. Bake for 10 minutes
4-Grate chocolate over the bananas and put back in the oven for 1 minute.
Serve warm or room temperature.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
Mint Gravy Recipe by Ruth Paget
Makes 1½ cups
Ingredients:
-1 cup lamb pan juices
-2 tablespoons white vinegar
-1 teaspoon sugar
-1/4 cup finely chopped fresh mint
Steps:
1-Heat lamb pan juices, vinegar, and sugar to boiling.
2-Remove from the heat and add in finely chopped fresh mint.
3-Serve warm or room temperature.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
Lamb Loaf Recipe by Ruth Paget
Serves 6
Ingredients:
-3 cups cooked ground lamb
-2 cups grated raw potatoes
-1 peeled and chopped onion
-1 cup fine dry bread crumbs
-1 beaten egg
-2 teaspoons salt
-1 teaspoon ground pepper
-1 teaspoon oregano
Steps:
1-Preheat oven to 375 degrees Fahrenheit.
2-Mix all ingredient together in a large bowl until homogenous.
3-Pack ingredients into a greased loaf pan and bake for 45 minutes
4-Serve warm or room temperature with mint gravy.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
Steamed Mussels Recipe by Ruth Paget
Serves 4
Ingredients:
-1 cup dry white wine
-1 chopped onion
-1 tablespoon chopped parsley
-1 teaspoon pepper
-4 tablespoons cream
-4 pounds mussels
Steps:
1-Scrub mussels with a brush under running water, removing beards if necessary.
2-Place all ingredients except the mussels in the bottom of a large pot. Stir the sauce and add the mussels.
3-Cover the pot and bring the sauce to a boil to steam the mussels open. This usually take about 15 minutes. Stir the mussels once or twice. Discard unopened mussels.
4-Serve hot in the pot at the table.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
Roast Pork Loin Recipe by Ruth Paget
Serves 6
Ingredients:
-5-pound center cut pork loin
-10 sage leaves
-2 tablespoons salt
-1 teaspoon thyme
-1 teaspoon dry garlic
-2 bay leaves
-1/2 cup olive oil
Steps:
1-Preheat oven to 350 degrees Fahrenheit.
2-With a knife, make 10 slits about 1-inch apart on the fat side of the pork loin.
3-Insert sage leaves into each slit. Rub the pork loin with salt. Sprinkle the pork loin with thyme, garlic, and bay leaves.
4-Place the pork loin in a baking dish with a cover. Pour olive oil over the pork loin.
5-Cover the pork loin and let it marinate skin side down in the refrigerator for 12 hours.
6-Roast pork loin fat side up for 2½ to 3 hours. Cover the pan for the first hour. Then, remove the lid for the remaining baking time. Baste frequently and add water as needed.
Slice and serve pan juices as an au jus sauce.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
