Lemon Meringue Pie Recipe by Ruth Paget

Lemon Meringue Pie Recipe by Ruth Paget 

For 6 People 

 Ingredients: 

-1 Pre-bake pie crust 

-For Filling: 

 -Juice of 1 lemon 

-2 egg yolks 

-1/2 teaspoon salt 

-1 cup sugar 

-2 tablespoons flour 

-2 cups water 

 -For Meringue Topping: 

-2 egg whites 

-1/4 cup sugar 

-1 teaspoon vanilla 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Mix lemon juice, egg yolks, salt, sugar, flour, and water together. 

3-Cook the lemon mixture in a double boiler. (A double boiler is basically a smaller pot halfway submerged in a larger pot of boiling water.) 

4-Heat lemon mixture until thick. Pour lemon mixture into the pre-cooked pie shell. 

5-Whip the two egg whites. Add sugar a little at a time. Beat the mixture until it is stiff enough to form peaks. Add vanilla to the mix and turn. 

6-Top the pie with meringue. Bake the pie until the meringue is brownish. Bake for approximately 10 minutes and then check the meringue for color. 

(A Rosevale Farm Recipe) 

Source: Winifred Sawle – Arena, Wisconsin By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

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Rhubarb Pie Recipe by Ruth Paget

Rhubarb Pie Recipe by Ruth Paget 

For 6 People 

Ingredients: 

 -2 rolled out dough pie crusts for pan and pie top 

 -For Filling: 

-3 to 4 cups chopped rhubarb 

-3/4 cup sugar 

-1 tablespoon flour 

-5 or 6 dabs of butter 

Steps: 

1-Preheat oven to 400 degrees Fahrenheit. 

2-Place bottom dough crust in a pie pan and fit it to the pan. Fill pie crust with chopped rhubarb. 

3-Mix sugar with flour and spread it over the rhubarb. Add a few dabs of butter on top of rhubarb. 

4-Wet bottom dough crust edges. Cover pie top with top crust dough. Pinch edges of top and bottom crust dough together. Make slits in the top pie crust to let out steam. 

5-Sprinkle a little sugar on top of the pie. 

6-Bake for the first ten minutes at 400 degrees Fahrenheit. After ten minutes, lower the heat to 350 degrees Fahrenheit. 

7-Bake until the crust is brown and the filling is bubbling. (Bake for 30 minutes and then start checking how brown the crust is and look to see if some rhubarb juice has boiled through the slits.) 

(A Rosevale Farm Recipe) 

Source: Winifred Sawle – Arena, Wisconsin 

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

Click for Ruth Paget's Books

Lemonade Recipe by Ruth Paget

Lemonade Recipe by Ruth Paget 

For 3 quarts of lemonade 

Ingredients: 

-Juice of 2 lemons 

-1 cup sugar 

-3 quarts water 

Steps: 

1-Add the lemon juice and sugar to the water and stir till the sugar dissolves. 

2-Slice the juiced lemons into rounds and add them to the lemonade. Gently crush the lemon rounds to release the oil in their skins.

(Remove the lemon rounds, if you are going to keep the lemonade overnight.)

(A Rosevale Farm Recipe) 

Source: Winifred Sawle – Arena, Wisconsin 

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

Click for Ruth Paget's Books

Caraway or Anise Cookies Recipe by Ruth Paget

Caraway or Anise Cookies Recipe by Ruth Paget 

For 24 Cookies 

Ingredients: 

-1 stick of butter (8 tablespoons) 

-1 cup sugar 

-1 egg 

-1/2 teaspoon salt 

-1 teaspoon vanilla 

-2 cups flour 

-1 teaspoon baking powder 

-2 tablespoons caraway or anise seeds 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Cream butter and sugar together. 

3-Add the rest of the ingredients to the butter and sugar and mix. 

4-Bake cookies at 350 degrees for 10 to 12 minutes. 

(A Rosevale Farm Recipe) 

Source: Winifred Sawle – Arena, Wisconsin 

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

Click for Ruth Paget's Books

Ginger Cookies Recipe by Ruth Paget

Ginger Cookies Recipe by Ruth Paget

For 24 Cookies 

Ingredients: 

-1 stick of butter (8 tablespoons) 

-1 cup sugar 

-1 egg 

-1/2 cup molasses 

-1 tablespoon vinegar 

-1/2 teaspoon baking soda 

-1/2 teaspoon salt 

-2 ½ cups flour 

-1 teaspoon each of ginger, cinnamon, and baking powder 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Mix all the ingredients together. 

3-Roll dough into a cylinder and slice round cookies. 

4-Bake cookies at 350 degrees Fahrenheit for 10 to 12 minutes. 

(A Rosevale Farm Recipe) 

Source: Winifred Sawle – Arena, Wisconsin 

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

Click for Ruth Paget's Books

Sorghum Cookies Recipe by Ruth Paget

Sorghum Cookies Recipe by Ruth Paget 

For 24 Cookies 

Ingredients:

-2 ½ cups flour 

-1 cup sugar 

-1 cup sorghum 

-1 cup lard 

-1 egg 

-1/8 teaspoon baking soda 

-2 teaspoons baking powder 

-1 ½ teaspoons cinnamon 

-1/4 teaspoon salt 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Combine all the ingredients into a homogenous mass. 

3-Roll dough into a cylinder and cut into cookies. 

4-Bake cookies at 350 degrees until golden. 

5-The cookies get crisp out of the oven, so do not overcook them. 

(A Rosevale Farm Recipe) 

Source: Winifred Sawle – Arena, Wisconsin 

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

Click for Ruth Paget's Books

Shrimp Tacos at Michael's in Salinas, California by Ruth Paget

Fork-and-Knife Shrimp Tacos at Michael’s in Salinas, California by Ruth Paget 

I grew up eating hard, corn tortillas that came with Old El Paso taco kits. They were perfect as a hand-held item for parties, because they did not dirty your hands. 

It took me awhile to get used to soft, flour tortillas at taquerías in California, because your hands tend to get messy as you eat delicious items like shrimp tacos. I have found an easy solution for this, though. 

Shrimp tacos from Michael’s on Main Street Salinas (California) are a pretty nice neighborhood amenity, but you need a fork and knife to eat them. 

The shrimp at Michael’s are grilled in oil. When they are done cooking, they are placed in two soft tortillas with shredded Monterey Jack cheese and shredded lettuce. The tortillas are turned over to let them sizzle in the shrimp-infused oil before being wrapped up in aluminum foil. 

I like shrimp-infused oil, so the slippery tortillas do not bother me. I open up the tacos before eating them and squeeze on lime juice and pour on pico de gallo salsa made with chopped tomatoes, peppers, onions, and epazote for a vitamin C boost. 

I eat these scrumptious tacos with a fork and knife to keep my hands neat. If you want to imagine yourself on a beachside vacation in Mexico, I recommend the shrimp tacos at Michael’s in Salinas, California. 

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

Click for Ruth Paget's Books