Molded Mocha Bavarian Recipe by Ruth Paget

Molded Mocha Bavarian Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (6-ounce) package chocolate pudding and pie filling mix 

-1 tablespoon instant coffee 

-1 (1-ounce) package gelatin 

-1 teaspoon salt 

-1 beaten egg 

-2 cups milk 

-1 teaspoon vanilla 

-1 cup whipped heavy cream 

Steps: 

1-Combine pudding and pie filling with instant coffee, gelatin, and salt in a saucepan. 

2-Gradually, add the beaten egg and milk to the chocolate pudding mixture. Blend well. 

3-Cook over medium heat until mixture thickens and comes to a boil. Remove the mocha pudding from the heat and add vanilla. Cool and stir. 

4-Add whipped heavy cream to the pudding. Pour the mixture into a 1-quart mold. Chill Bavarian for 2 to 3 hours until solid. 

5-Unmold the Bavarian onto a serving platter. Garnish with more whipped cream, if desired. 

Source: Rose Pennington – circa 1950s 

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

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Pineapple Dessert Mold Recipe by Ruth Paget

Pineapple Dessert Mold Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (5-ounce) package lemon flavor gelatin 

-1 teaspoon salt 

-1 cup hot water 

-1 cup cold water and fruit juice 

-1 cup crushed and drained pineapple 

-1/2 cup raw apple, cut in thin slices 

-1/4 cup chopped walnuts 

Steps: 

1-Dissolve gelatin and salt in hot water. Add cold water and fruit juice. Chill gelatin until slightly thickened. 

2-Add remaining ingredients to the gelatin. Pour the gelatin into a 1-quart mold. Chill until firm. 

Source: Rose Pennington – circa 1950s 

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

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Braised Lamb Shoulder Chops Recipe by Ruth Paget

Braised Lamb Shoulder Chops Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-4 lamb shoulder chops about ¼-inch thick 

-1 teaspoon vegetable fat 

-1 teaspoon salt 

-1 teaspoon pepper 

-1 sliced green pepper 

-1/2 pound quartered mushrooms 

-4 peeled carrots cut into ¼-inch slices 

Steps: 

1-Brown lamb shoulder chops in fat. Reduce the heat and cook over low heat for 15 minutes. 

2-Turn the chops over. Add vegetables to the pan and continue cooking for 30 minutes or until the meat is tender. Stir the vegetables to release juices. 

Source: Rose Pennington – circa 1950s 

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

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Pinot Noir Burger Recipe by Ruth Paget

Pinot Noir Burgers Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 pound raw hamburger meal 

-1 peeled and chopped onion 

-1 seeded chopped green pepper 

-2 tablespoons drained horseradish 

-1 teaspoon dry garlic 

-1 teaspoon salt 

-1/4 cup pinot noir 

-8 crumbled saltine crackers 

-4 large rolls 

Steps: 

1-Mix together hamburger, onion, green pepper, horseradish, dry garlic, and salt in a bowl. Add pinot noir to the mixture and blend. 

2-Add saltine crackers to the hamburger mixture. Shape the hamburger mixture into four patties. 

3-Place hamburger patties under a hot broiler. Broil 4 minutes on one side. Turn the patties over and broil 4 minutes on the other side. 

4-Serve on toasted split rolls with the rest of the pinot noir to drink, if you would like. 

Recipe: Rose Pennington – circa 1950s 

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

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Blue Cheese Hamburger Recipe by Ruth Paget

Blue Cheese Hamburger Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 French baguette cut into 4 sections 

-2 tablespoons softened butter 

-1 (5-ounce) jar blue cheese spread 

-1/2 pound ground beef made into 4 oblong patties 

-1 sliced tomato 

-4 thin slices red onion 

Steps: 

1-Cut each baguette section in half. Spread butter and blue cheese spread on the top and bottom of each section. 

2-Cook burgers. 

3-Place burgers on the bottom of the baguette section. Top with tomato and onion. Cover the burger with the top baguette slice. 

Source: Rose Pennington – circa 1950s 

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

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Fruit Cocktail Cobbler Recipe by Ruth Paget

Fruit Cocktail Cobbler Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1½ tablespoons cornstarch 

-1 teaspoon lemon rind 

-2 (15-ounce) cans drained fruit cocktail 

-1 teaspoon nutmeg 

-1 teaspoon salt 

-1 tablespoon lemon juice 

-2 tablespoons butter 

-1 cup biscuit mix 

-2 tablespoons sugar 

-3/4 cup milk 

Steps: 

1-Preheat oven to 400 degrees Fahrenheit. 

2-Combine cornstarch, lemon rind, fruit cocktail, nutmeg, and salt in a saucepan. Bring to a boil, stirring constantly. 

3-Remove the saucepan from heat. Stir lemon juice and butter into the fruit cocktail mixture. 

4-Pour the fruit cocktail mixture into a 9-inch square baking dish. 

5-Combine biscuit mix with sugar and milk. Drop spoonfuls of biscuit mix on top of the fruit cocktail mixture in the pan. 

6-Bake for 35 to 40 minutes or until biscuits are well-browned and the sauce bubbles. 

Source: Rose Pennington – circa 1950s 

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

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Pear and Cucumber Aspic Recipe by Ruth Paget

Pear and Cucumber Aspic Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (5-ounce) package orange gelatin 

-1 teaspoon salt 

-1 cup hot water 

-1 cup cold water and juice from pear halves

-1 tablespoon lemon juice or cider vinegar 

-1 (25-ounce) can drained pear halves cut into small cubes 

-1 small cubed cucumber 

Steps: 

1-Dissolve gelatin and salt in hot water. Add cold water and fruit juice and lemon juice. 

2-Chill gelatin in the refrigerator until slightly thickened. 

3-Mix pears and cucumbers into the gelatin. 

4-Pour the gelatin mixture into a 1-quart mold. Chill until firm in the refrigerator 

5-Unmold and serve with whipped unsweetened heavy cream. 

Source: Rose Pennington – circa 1950s 

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

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