Fish Salad Recipe by Ruth Paget

Fish Salad Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-3 pounds white fish (fresh or frozen) 

-3/4 cup chopped parsley 

-1/2 cup minced onion 

-1/3 cup chopped dill pickle 

-1/4 cup chopped green pepper 

-3 chopped pimientos 

-2 cored and chopped tomatoes 

-1 cup mayonnaise 

-1 chilled iceberg lettuce with leaves separated 

Steps: 

1-Poach fish over low heat for 15 minutes till it flakes. 

2-Drain fish, cool, and flake completely with a fork. 

3-Combine fish with parsley, onion, dill pickle, green pepper, pimientos, tomatoes, and mayonnaise. 

4-Chill for 2 hours. Use an ice cream scoop to measure scoops of salad out onto chilled iceberg lettuce leaves. 

(A Royal Oak, Michigan Recipe) 

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

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Seafood Pasta Casserole Recipe by Ruth Paget

Seafood Pasta Casserole Recipe by Ruth Paget 

Serves 6 Ingredients: 

-3 pounds cooked, shelled, and chopped shrimp and/or crab 

-4 cups cooked tubetti pasta 

-1pound sliced mushrooms 

-4 cups Alfredo sauce 

-1/4 cup dry white wine 

-6 tablespoons Parmesan cheese 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Pour seafood into a 2-quart casserole dish and mix with pasta and mushrooms. 

3-Pour Alfredo sauce over the seafood mixture and blend well. Sprinkle Parmesan cheese on top of the mixture. 

4-Bake for 30 minutes. Place under the broiler for 1 minute and serve immediately. 

(A Royal Oak, Michigan Recipe) 

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

Click for Ruth Paget's Books

Yorkshire Pudding and Sausage Recipe by Ruth Paget

Yorkshire Pudding with Sausage Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-1 cup sifted flour 

-1 teaspoon salt 

-1 cup milk 

-3 beaten eggs 

-1 pound link sausages 

Steps: 

1-Add flour, salt, and 1/3 of the milk to the eggs. Beat until the flour is dampened. Gradually, add the rest of the milk and blend to make a batter. 

2-Refrigerate batter. Boil sausages according to package directions. Drain. 

3-Preheat oven to 425 degrees Fahrenheit. 

4-Place sausages in a shallow baking dish. Bake for 20 minutes. Spoon out 4 tablespoons of fat and pour off the rest. 

5-Pour the 4 tablespoons of fat back over the sausages.

6-Pour pudding batter over the hot sausages and continue baking them for another 15 to 20 minutes until the Yorkshire pudding is puffy and brown. Cut in squares and serve at once. 

(A Royal Oak, Michigan Recipe) 

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

Click for Ruth Paget's Books

Hunter's Beef Recipe by Ruth Paget

Hunter’s Beef Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-2 pounds round steak cut into 1-inch cubes 

-2 tablespoons flour 

-1 teaspoon salt 

-1 tablespoon butter 

-1 large chopped tomato or 1 cup canned diced tomatoes 

-1/2 pound quartered mushrooms 

-1 cup red wine 

-1/2 cup heavy cream 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Dredge meat in salted flour. Melt butter in a frying and brown meat. 

3-Add tomatoes and mushrooms and cook 5 minutes longer. Transfer meat, mushrooms, and tomatoes to a 9-inch casserole. Add wine and stir. 

4-Cover casserole and bake until the meat is tender for 1½ hours. 

5-When the meat is done, stir in the heavy cream and bake for 10 minutes longer with the cover on. 

(A Royal Oak, Michigan Recipe) 

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

Click for Ruth Paget's Books

Cheese Puffs Recipe by Ruth Paget

Cheese Puffs Recipe by Ruth Paget 

Makes 12 Puffs 

Ingredients: 

-1 cup flour 

-1 teaspoon baking soda 

-1 teaspoon salt 

-1 teaspoon paprika 

-1 cup grated cheddar cheese 

-1 teaspoon mustard 

-2 beaten eggs 

-1/2 cup milk 

-2 cups vegetable oil for frying 

Steps: 

1-Sift flour, baking powder, salt, and paprika together in a mixing bowl and blend well. 

2-Add cheese to the flour mixture and blend well. 

3-In a separate bowl, mix the mustard, eggs, and milk together. Add the egg mixture to the flour mixture and blend well to make a batter. 

4-Heat oil to 375 degrees Fahrenheit. 

5-Drop batter by spoonfuls into the oil and let fry for 5 minutes. Drain on paper towels and serve warm. 

(A Royal Oak, Michigan Recipe) 

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

Click for Ruth Paget's Books

Buttermilk Biscuits Recipe by Ruth Paget

Buttermilk Biscuits Recipe by Ruth Paget 

Makes 12 biscuits 

Ingredients: 

-1½ cups sifted flour 

-1 teaspoon baking powder 

-1 teaspoon baking soda 

-1 teaspoon salt 

-2 tablespoons vegetable oil 

-1/2 cup buttermilk 

Steps: 

1-Preheat oven to 400 degrees Fahrenheit. 

2-Mix flour, baking powder, baking soda, and salt together in a mixing bowl. 

3-In another mixing bowl, mix vegetable oil with buttermilk. Add buttermilk mixture to the flour mixture and blend well to form a dough.

4-Roll dough out to ½ inch in thickness and use a 2-inch biscuit cutter to make 12 biscuits. 

5-Place biscuits on a baking sheet and bake for 8 to 10 minutes. 

(A Royal Oak, Michigan Recipe) 

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

Click for Ruth Paget's Books

Fish Chowder Recipe by Ruth Paget

Fish Chowder Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-1 large chopped onion 

-2 tablespoons olive oil 

-1 (15.5-ounce) can diced tomatoes 

-2 teaspoons salt 

-1 teaspoon pepper 

-1 cored, seeded, and chopped green pepper 

-3 large peeled and cubed potatoes 

-1 quart water 

-2 pounds fish cut into small cubes 

-1 tablespoon white wine (optional) 

Steps: 

1-Sauté onion in olive oil for 5 minutes in a soup pot, which has a cover. Add tomatoes, salt, pepper, green pepper, and potatoes and mix. Add 1 quart of water and mix. 

2-Add fish cubes and wine. 

3-Bring soup to a boil. Lower heat to medium and cover. Cook for 30 minutes or until potatoes are tender and fish flakes. 

(A Royal Oak, Michigan Recipe) 

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

Click for Ruth Paget's Books