Bean and Bacon Toasts Recipe by Ruth Paget

Bean and Bacon Toasts Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (1-pound) can baked beans 

-1/4 cup grated cheese 

-1/4 cup catsup 

-2 tablespoons lemon juice 

-1 tablespoon chopped parsley 

-1 teaspoon salt 

-1 teaspoon pepper 

-4 slices rye bread 

-4 slices cooked bacon 

Steps: 

1-Preheat broiler.

2-Combine beans, cheese, catsup, lemon juice, and parsley in a bowl. Season with salt and pepper.

3-Spread bean sauce on the rye bread and top with the bacon. 

4-Broil until the bacon is crisp. 

Cut each slice into fourths.  Serve warm with coffee for breakfast. 

Source: Rose Pennington – circa 1950s 

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

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Waikiki Salad Dressing Recipe by Ruth Paget

Waikiki Salad Dressing Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1/2 cup lemon juice 

-1/4 cup mixed fruit juices 

-1/2 cup vegetable oil 

 -1 teaspoon brown sugar 

-1 teaspoon paprika 

-1 teaspoon salt 

-1 teaspoon celery seed 

Steps: 

1-Mix all the ingredients together. 

2-Serve over fruit salad. 

Source: Rose Pennington – circa 1950s 

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

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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