Sauerkraut Recipe by Ruth Paget

Sauerkraut Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-2 pounds sauerkraut 

-water to cover sauerkraut 

-1 tablespoon bacon grease 

-1 tablespoon flour 

-1 peeled and chopped potato 

-1 teaspoon salt 

-1 teaspoon pepper 

Steps: 

1-Place sauerkraut in a pan and cover with water. Simmer for 1 hour. Drain the sauerkraut and reserve the pot liquid 

2-Melt bacon drippings in a frying pan. Add potatoes and cook till tender. Blend in flour and brown. 

3-Add sauerkraut to the pan with the potatoes along with the pot liquid. Cook 10 to 12 minutes. 

4-Season with salt and pepper before serving. 

Source: Rose Pennington – circa 1950s 

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

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Bean and Cheese Sandwiches Recipe by Ruth Paget

Bean and Cheese Sandwiches Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 tablespoon chopped onion 

-1 (1-pound) can baked beans 

-4 slices white bread 

-1/4 pound thinly sliced cheddar cheese 

-1 medium sliced tomato 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Spread beans on white bread and sprinkle with chopped onion. 

3-Place a slice of cheese and a slice of tomato on top of the chopped onion and beans. 

4-Bake for 15 minutes or until cheese is melted – about 15 minutes. 

5-Cut into fourths and serve. 

Source: Rose Pennington – circa 1950s 

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

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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

Click for Ruth Paget's Books

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

Click for Ruth Paget's Books

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

Click for Ruth Paget's Books

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

Click for Ruth Paget's Books