Shrimp-Avocado Salad Recipe by Ruth Paget
Serves 4
Ingredients:
-1 pound raw spinach with stems removed
-2 avocadoes, peeled and chopped
-2 cups chopped shrimp without shells
-vinegar and oil dressing
Steps:
1-Chop spinach coarsely and place in a large salad bowl.
2-Place avocadoes and shrimp on top of spinach.
3-Pour dressing over the salad and toss lightly.
Source: Ruth Paget – California 2023
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
Cantaloupe with Prosciutto Recipe by Ruth Paget
Serves 4
Ingredients:
-1 cantaloupe peeled with seeds removed and cut into fourths
-12 slices San Daniele ham
Steps:
1-Cut each cantaloupe quarter into 3 slices to make 12 slices total.
2-Wrap each cantaloupe slice with a slice of San Daniele ham.
Serve with a chilled, sweet white wine.
Source: Ruth Paget – California 2023
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
Cantaloupe with Sherry Recipe by Ruth Paget
Serves 4
Ingredients:
-1 cantaloupe cut into fourths with seeds removed
-1 cup sweet sherry or other sweet wine
Steps:
1-Scoop out a depression in the center of each cantaloupe fourth.
2-Pour sherry into the depression of each cantaloupe fourth and serve.
Source: Ruth Paget – California 2023
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
Cannellini Bean Salad Recipe by Ruth Paget
Serves 4
Ingredients:
-1 (15-ounce) can cooked cannellini beans, drained and rinsed
-1 tomato, chopped
-1 (5-ounce) can tuna packed in water, drained
-1/4 cup chopped red onion or spring onion
-8 cubes feta cheese
-oil and vinegar dressing
Steps:
1-Mix everything together and place in a salad bowl for serving.
Source: Ruth Paget – California 2023
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
Tuna Starter Salad Recipe by Ruth Paget
Serves 4
Ingredients:
-1 romaine lettuce head cut into ½-inch strips
-2 tomatoes, chopped
-1 (5-ounce) can tuna packed in water, drained
-1/4 cup chopped red onion or green onion
-1/2 cup feta cheese cubes
-8 pitted black olives (optional)
-oil and vinegar dressing
Steps:
1-Place romaine lettuce strips on a round serving dish.
2-Mix tomatoes, tuna, onions, and cheese cubes together. Place mixture on top of the romaine leaves.
3-Decorate salad with olives, if using.
4-Serve with dressing on the side.
Source: Ruth Paget – California 2023
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
Potato Soup Recipe by Ruth Paget
Serves 4
Ingredients:
For Mirepoix:
-5 baby carrots, minced
-3 celery sticks, minced
-1 large onion, minced
-2 russet potatoes, cubed
-32 ounces chicken stock
-4 cups water
-2 tablespoons dry basil
Steps:
1-Sauté carrots, celery, and onion in a pot for 5 minutes.
2-Add potatoes, chicken stock, water, and dry basil to the mirepoix.
3-Bring soup to a boil and let boil for 30 minutes.
4-Remove pot from heat. Purée soup with an immersion blender.
Taste soup before adding salt. Celery has some natural salt.
Source: Ruth Paget – California
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
Dijon: The Mustard Society Game by Ruth Paget
Number of Players:
Unlimited as long as the mustard lasts
Materials Needed: All the materials you need for this game can be ordered from the Mustard Museum in Wisconsin (mustardmuseum.com).
-3 different kinds of mustard
-pretzel sticks Game
Preparation:
-On a sheet of paper, note the name of the three different mustards with a line after it where players will note a number of a matching mystery mustard. Make copies of this game sheet for the number of guests coming to your game
-Put out a dish with many pretzels so people dip once to avoid double dipping and germ spreading -cover the jars with paper so you cannot see the labels. Number them 1 – 3.
Game Play:
-Each guest will use one pretzel stick per mustard jar to scoop out a taste. -Guests will discuss mustards and note on their game sheet what mustard they think the mystery mustards are.
-Take the white paper of each jar to reveal the mystery mustard.
Everyone is a winner if you set all the mustards out to go with brats, hot dogs, or kielbasa and potato salad, coleslaw, and chips.
People who got everything right can take a jar of mustard home, if there is any left.
Mustards you can order from the Mustard Museum in Wisconsin include:
-Colman’s Original English
-Bornier Original Dijon
-De Echte Zaanse Mustard
-Löwensenf Bavarian
-Lakeshore Wholegrain with Irish Whiskey
-Bacik Spicy Horseradish and Honey
-Amora
-Clovis Herbes de Provence
-Edmond Fallon Honey
-Delicious Gourmet Big Easy Cajun
-Pommery Moutarde de Meaux
-Inglehoffer Sriracha
-Kocsiusko Spicy Brown Mustard
-Australian Outback Mustard
-Baumgarten Horseradish Mustard
-Löwensenf Extra Hot
-Sierra Nevada Stout and Stone Ground
The Mustard Museum has an online catalog that you can request to make unique parties with society games.
Happy Gaming!
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
