Fruit Salad Parfait Recipe by Ruth Paget

Fruit Salad Parfait Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (1-ounce) envelope gelatin 

-1/4 cup cold water 

-1 cup Miracle Whip 

-1 (8-ounce) package Philadelphia brand cream cheese 

-1/4 cup maraschino cherries with juice separated 

-2 tablespoons confectioner’s sugar 

-1 cup drained and crushed pineapple 

-1 cup whipped heavy cream -lettuce for garnish 

Steps: 

1-Soften gelatin in cold water and dissolve over hot water. Cool. 

2-Gradually add Miracle Whip to cream cheese mixture until it is smooth and well blended. 

3-Add cherry juice, sugar, and gelatin to the cream cheese mixture and blend well. 

4-Chill the cream cheese mixture until slightly thickened. Stir in the fruit. 

5-Fold in whipped cream. Pour the parfait into a 1½-quart ring mold and chill until firm.

6-Unmold and surround the parfait with lettuce. 

Source: Rose Pennington – circa 1950s 

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

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Barbecue Chicken Recipe by Ruth Paget

Barbecue Chicken Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1/4 cup vegetable oil 

-8 pieces chicken 

-2 cups barbecue sauce of your choice 

Steps: 

1-Brush chicken pieces with the vegetable oil and place under broiler. 

2-Broil 10 minutes per side and baste every 2 minutes with barbecue sauce. 

3-Cook until the meat can be pierce and is tender with no pink juices running when pierced. 

Serve with hot barbecue sauce on the side. 

Source: Rose Pennington – circa 1950s 

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

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Pear Crumb Pie Recipe by Ruth Paget

Pear Crumb Pie Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (15-ounce) can drained and sliced pear halves 

-8-inch baked pie shell 

-1 tablespoon lemon juice 

-1/2 cup brown sugar 

-1 cup flour 

-1 teaspoon ginger 

-1/4 cup butter 

Steps: 

1-Preheat oven to 425 degrees Fahrenheit. 

2-Arrange pear slices in pie shell. Sprinkle with lemon juice. 

3-Combine brown sugar, flour, and ginger in a small bowl. Add in butter with fork tines to form crumbs. Sprinkle crumbs over the top of the pears. 

4-Bake in hot oven for 40 to 45 minutes or until browned. 

Source: Rose Pennington – circa 1950s 

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

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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

Click for Ruth Paget's Books

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

Click for Ruth Paget's Books

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

Click for Ruth Paget's Books