London Broil Recipe by Ruth Paget

London Broil Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-1½ pounds flank steak 

-vegetable oil for brush steak 

-1 tablespoon butter 

-1 (10.5-ounce) jar of beef gray 

-2 tablespoons Worcestershire sauce 

-1 (4-ounce) can of drained and sliced mushrooms 

Steps: 

1-Preheat broiler for 10 minutes. Arrange steak on a greased rack. Brush with vegetable oil. 

2-Place steak surface 2 inches from the heat. Broil for 5 minutes on each side. 

3-Remove from heat and spread butter on top. Cut the steak diagonally across the grain into very thin strips. 

4-Heat gravy in the microwave with the mushrooms stirred in. Serve alongside the steak. 

(A Royal Oak, Michigan recipe)

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

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Almond Sauce for Fish Recipe by Ruth Paget

Almond Fish Sauce Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-1/2 cup butter 

-1 tablespoon Worcestershire sauce 

-1 tablespoon liquid mustard 

-1/2 cup slivered almonds 

-1 tablespoon lemon juice 

-2 tablespoons horseradish 

Steps: 

1-Melt butter in a saucepan. Add the rest of the ingredients. Bring the liquid to a boil and remove from heat. 

2-Serve hot. 

(A Royal Oak, Michigan recipe)

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

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Marinated Prunes and Almonds Recipe by Ruth Paget

Marinated Prunes and Almonds Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-1 pound prunes 

-1/2 cup sugar 

-1 teaspoon cinnamon 

-1 cup prune liquid for boiling 

-1/2 cup amontillado sherry 

-2 tablespoons rum 

-1 cup slivered almonds 

Steps: 

1-Place prunes in a bowl. Add cold water to cover and set in a refrigerator over night. 

2-Drain prune liquid and measure 1 cup for use in the recipe. Combine prune liquid with sugar and cinnamon. Bring liquid to a boil. 

3-Remove liquid from heat. Halve the prunes and take out pits. Add boiling liquid to prunes along with sherry, rum, and almonds. 

4-Place prunes and liquid in the refrigerator and chill thoroughly. Serve over ice cream. 

(A Royal Oak, Michigan Recipe) 

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

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Crab Louis Salad Recipe by Ruth Paget

Crab Louis Salad Recipe by Ruth Paget 

Serves 6 

Ingredients: 

For Dressing: 

-1 cup mayonnaise 

-1/3 cup French dressing 

-1/4 cup chili pepper sauce 

-2 tablespoons minced chives 

-2 tablespoons minced green olives 

-1 teaspoon horseradish 

-1 teaspoon Worcestershire sauce 

-1 teaspoon salt 

-1 teaspoon pepper 

 -8 cups chilled iceberg lettuce torn into bite-sized pieces 

-3 cups cooked and flaked crabmeat 

-4 quartered hard-boiled eggs 

Steps: 

1-Combine mayonnaise, French dressing, chili pepper sauce, chives, olives, horseradish, Worcestershire sauce, salt, and pepper. 

2-Arrange lettuce in a shallow, chilled serving platter. Mound crabmeat on top of the salad. Spoon dressing over the crab. Arrange egg quarters around the salad. 

(A Royal Oak, Michigan Recipe) 

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

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Brownies Recipe by Ruth Paget

Brownies Recipe by Ruth Paget 

Serves 6 

Ingredients: 

1 cup sugar

1 teaspoon salt 

1 cup flour 

1 cup chopped walnuts 

2 (1-ounce) squares unsweetened chocolate 

¼ cup butter 

2 beaten eggs 

1 teaspoon vanilla 

 Steps: 

1-Preheat oven to 300 degrees Fahrenheit. 

2-Mix sugar, salt, flour, and nuts together in a bowl. 

3-Melt chocolate and butter in a pan over another pan with boiling water in it. Remove pan with melted chocolate and butter from heat. Mix chocolate with beaten eggs and vanilla. 

4-Mix chocolate mixture with flour mixture to form a batter. 

5-Place batter in a 1½ - quart square baking dish. Bake for 1 hour or until a toothpick insert in the brownies comes out clean. 

(A Royal Oak, Michigan Recipe) 

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

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Light Lunch Calabria Italy by Ruth Paget

Light Lunch Calabria Italy by Ruth Paget 

Swordfish and spicy hot pepper are the standout ingredients of Calabrian cuisine from the toe of the Italian peninsula across from the island of Sicily. 

With a minimal pantry, Calabrians turn out healthy and delicious meals as described in the cookbook My Calabria by Rosetta Costantino with Janet Fletcher. The following 5 dishes use familiar ingredients in different ways: 

p. 32 – Crispy Eggplant Meatballs 

-eggplant 

-breadcrumbs 

-pecorino cheese 

-parsley 

-garlic 

-egg -olive oil for frying 

p. 37 – Calabrian Sweet Pepper Fritters 

-flour 

-yeast 

-salt 

-sun-dried sweet peppers 

-olive oil -garlic 

p.75 – Rigatoni Pasta with Ricotta and Sausage 

-sweet or hot Italian sausage 

-olive oil -Ricotta cheese 

-black pepper 

-rigatoni or penne rigate pasta 

-pecorino cheese

p.96 – Chicken Soup with Ricotta Dumplings  

-Ricotta cheese 

-eggs 

-breadcrumbs 

-pecorino cheese 

-parsley 

-flour 

-chicken broth 

p. 101 – Rita Callipo’s Creamy Red Onion Soup  

-sweet Italian red onions 

-olive oil 

-kosher salt 

-flour 

-vegetable broth

-pecorino cheese 

My Calabria: Rustic Family Cooking from Italy’s Undiscovered South by Rosetta Costantino with Janet Fletcher contains many recipes that make use of vegetables. Gardeners especially might enjoy trying recipes from this book. 

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

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Light Lunch Emilia-Romagna Italy by Ruth Paget

Light Lunch Emilia-Romagna Italy by Ruth Paget  

It is hard to think of a light lunch coming from Emilia-Romagna (Italy), the home of hearty lasagnas, cheese tortellini pasta, and meaty ragú tomato sauce, but if you slowly read Lynne Rossetto Kasper’s The Splendid Table: Recipes from the Heartland of Northern Italian Food, the cookbook delivers both everyday and feast dishes. 

The capital of Emilia Romagna is nicknamed “Bologna the Fat,” but in reasonable portions you can be well-fed and trim with the following dishes: 

p.345 – Basil and Onion Mashed Potatoes  

-potatoes 

-milk 

-butter 

-olive oil 

-parsley 

-garlic 

-basil 

-Parmesan cheese 

p.351 – Roasted Beets and Onions 

-beets 

-onions 

-olive oil 

-balsamic vinegar 

 p.116 – Garganelli Pasta with Roasted Peppers, Peas, and Cream 

-red bell peppers 

-butter 

-prosciutto 

-heavy cream 

-garganelli or penne rigate pasta 

-peas -Parmesan cheese 

-black pepper 

p.28 – Garlic Crostini Pancetta 

 -baguette or other crusty bread 

-garlic 

-olive oil 

-pancetta slices 

p.96 – Tagliatelle with Fresh Porcini Mushrooms  

-porcini mushrooms 

-butter 

-egg pasta 

-black pepper 

-Parmesan cheese 

The Splendid Table by Lynne Rossetto Kasper written with Renaissance just proportions to closely approximate the wonderful food of Emilia-Romagna might make many Americans consider it to be their second favorite cuisine after their mother’s like the Italians. 

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

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