Outrigger Salad Recipe by Ruth Paget

Outrigger Salad Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 quart cottage cheese 

-2 cucumbers cut in half with seeds scooped out 

-1 cup peeled and deveined shrimp cooked in Zatarains Creole Seasoning 

-1 cup crabmeat cooked in Zatarains Creole Seasoning 

-4 cooked asparagus spears to be used as outriggers 

Steps: 

1-Spread cottage cheese on a platter to be used as “the sea.” 

2-Mix shrimp and crab together and stuff cucumbers.  

3-Place cucumbers on the cottage cheese in a row. Place asparagus spears across the cucumbers as the outriggers. Chill until serving. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books

Coleslaw Aspic Recipe by Ruth Paget

Coleslaw Aspic Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (1-ounce) envelope gelatin 

-1 cup cold milk 

-3/4 cup Miracle Whip 

-1/4 cup sour cream 

-1 teaspoon mustard 

-1 teaspoon celery seed 

-1 teaspoon grated onion 

-1 teaspoon salt 

-1 teaspoon pepper 

-2 cups finely shredded cabbage 

-1 cup finely shredded cabbage 

-1 cup peeled tomato wedges 

-1 cup cucumber cubes 

Steps: 

1-Soften gelatin in milk and dissolve over boiling hot water in a double boiler. 

2-Combine Miracle Whip, sour cream, mustard, celery seed, onion, salt, pepper, and gelatin together in a bowl. Blend well. 

3-Chill until slightly thickened. Add cabbage to gelatin mixture and pour into a 6½-inch mold. Chill until thickened. 

4-Unmold gelatin. Surround gelatin with endive, tomato wedges, and cucumber cubes. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books

Fruit Salad Platter Recipe by Ruth Paget

Fruit Salad Platter Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-1/2 peeled and sliced honeydew melon 

-1/2 peeled and sliced cantaloupe melon 

-1/2 peeled and sliced pineapple 

-2 peeled and sectioned oranges 

-2 peeled and sectioned grapefruit 

-1 sectioned and cored red apple 

-1 cup stemmed and halved strawberries 

Steps: 

1-Cut segmented fruit into thirds. 

2-Place fruit on a large serving platter and mix. 

3-Serve with plain yogurt and honey 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

Tuna Biscuits Recipe by Ruth Paget

Tuna Biscuits Recipe by Ruth Paget 

Makes 12 biscuit sandwiches 

Ingredients: 

-2 cups sifted flour 

-2 teaspoons baking powder 

-1 teaspoon baking soda 

-1 teaspoon salt 

-1/2 cup butter 

-3/4 cup buttermilk 

-1 (5-ounce) can drained tuna 

-butter and cream for brushing tops of biscuits 

Steps: 

1-Preheat oven to 475 degrees Fahrenheit. 

2-Sift dry ingredients into a mixing bowl. Add butter and mix with a fork until crumbly. 

3-Add buttermilk and mix quickly with a fork to form a soft dough. Knead dough lightly 20 times. 

4-Roll dough to ¼-inch thick. Cut 24 biscuits with a 2-inch cookie cutter. 

5-Place a teaspoon of tuna in the center of 12 biscuit circles. Top with the remaining biscuit circles and gently press down. 

6-Brush the tops with buttermilk or cream and bake for 8 to 10 minutes. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books

Chopped Vegetable Aspic Recipe by Ruth Paget

Chopped Vegetable Aspic Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-2 (3-ounce) packages lemon-flavored gelatin 

-1¾ cups hot water 

-1¾ cups cold water 

-1/2 cup tarragon water 

-2 tablespoons grated onion 

-1 teaspoon salt 

-2 cups unpeeled and chopped cucumber 

-2 cups shredded cabbage 

-2 cups chopped pimiento 

-1/4 cup green pickle radish 

Steps: 

1-Add hot water to the contents of the packaged gelatin. Stir the gelatin until it is completely dissolved. Add the cold water to the gelatin, vinegar, grated onion, and salt. 

2-Place the gelatin in the refrigerator and let stand until slightly thickened. Then, mix in the remaining ingredients and thoroughly blend. 

3-Pour the gelatin into a 1½-quart mold which has been rinsed with cold water. 

4-Return the gelatin mixture to the refrigerator and let it stand until firm. 

5-Unmold the aspic to a serving platter and garnish with lettuce. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books

Beet Aspic Recipe by Ruth Paget

Beet Aspic Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1½ tablespoons unflavored gelatin 

-1/4 cup cold water 

-1¾ cups boiling water 

-1/2 cup lemon juice 

-1 tablespoon horseradish 

-1 teaspoon salt 

-1 teaspoon celery root 

-3/4 cup finely chopped cabbage 

-3/4 cup chopped beets 

-1 cup diced celery 

Steps: 

1-Soften gelatin in cold water. Combine softened gelatin with all the ingredients except the vegetables. Chill the gelatin. When the gelatin is partially set, mix in the vegetables. 

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

3-Unmold and serve with ½ pint sour cream and 1 tablespoon mayonnaise mixed together. 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Mustard Aspic Recipe by Ruth Paget

Mustard Aspic Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (1-ounce) envelope unflavored gelatin 

-1/2 cup cold water 

-1 cup Miracle Whip 

-1/2 cup mustard 

-1 tablespoon vinegar 

-1 teaspoon salt 

-1 teaspoon paprika 

-1/2 cup whipped heavy cream 

-4 slices Swiss cheese cut in triangles 

-8 salami slices 

-4 parsley sprigs 

-4 radish roses 

Steps: 

1-Soften gelatin in cold water. Dissolve gelatin over boiling hot water in a double boiler. Cool dissolved gelatin. 

2-Combine Miracle Whip, mustard, vinegar, salt, paprika, and gelatin in a bowl. Thoroughly blend. 

3-Chill until thoroughly thickened in the refrigerator. 

4-Remove gelatin from the refrigerator and add whipped cream to the gelatin mixture. Pour gelatin mixture into a small long pan and chill till firm. 

5-Unmold and surround the gelatin mold with Swiss cheese triangles, salami, parsley sprigs, and radish roses. 

Source: Rose Pennington – circa 1950s 

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

Click for Ruth Paget's Books