CHRISTMAS NORWEGIAN TOM & JERRY TRADITIONAL DRINK (#30)

My in laws were Norwegians from Sparta, Wisconsin.  At Christmas time it wasn't unusual
for the family to have Lutifisk, Norwegian meatballs & gravy, lefse, sanbakkler cookies,
rosettes, krumkaka skrolls and Tom & Jerrys!  The following recipe is for this Norwegian
Christmas drink.

INGREDIENTS: (for a smaller amount just cut the recipe in half)
     1 doz eggs, separate the whites & yolks
     1 1/2 pounds of powdered sugar (give or take)
     1 jigger of brandy for each drink
     1 jigger of rum for each drink
     boiling water to add to each drink
     1/4 tsp nutmeg to go on top of each drink
      tom & jerry cups or heavy ceramic mugs
     tradional cups could be found in a
     Scandinavian store)

DIRECTIONS:
     1. beat the egg whites until frothy
     2.  beat the egg yolks but not as hard
         as the egg whites
     3. fold the powered sugar into the egg whites
         until a creamy paste
     4. fold the yolks into the egg white mixture
         until completely mixed
     5. boil water in a tea pot
     6. put about 1/2 cup of egg mixture in each
         cup
     7. add a jigger of  brandy and a jigger of rum
         (you can use all brandy and you can reduce
         liquor as you wish for a milder drink
     8. fill cup to about 3/4 with boiling water and
         stir lightly
     9. sprinkle nutmeg on top
    10. this recipe will make a dozen drinks or so
    11. skoal and enjoy

* BEAN SOUP TO DIE FOR ASHTON STYLE (#29)

INGREDIENTS:
 (VEG STYLE ELIMINATE SOUP BASE, CHICKEN, HAM BONE  AND USE VEG BASE
 bone left over from ham dinner;
one pound of dry navy beans covered in 3 qts of water over night
  (VEG STYLE ELIMINATE
THE CHICKEN BASE AND HAM BONE AND ADD 2 TAB OF
PENZEYS VEG BASE OR EQUIV OR A BOX OF VEG STOCK)
3 qts of water
4 carrots minced
3 onions minced
3 stalks of celery minced
4 cloves garlic smashed
2 tbls Millers or equiv soup base
1/2 tsp pepper
3 tab sugar
salt if necessary to taste (ham  and soup base has salt in it)
1. remove beans and set aside covered with plastic and  put the ham bone
 in the large pot containing 3 qts of water with chicken base and cook for
1 1/2 hrs covered
. to the stock, add beans, carrots, onions, celery, garlic, sugar,  pepper
    and simmer in covered pot using a defuser between the pot and the flame
 ( add additonal water if necessary)
4. taste for flavor and salt
5. will serve 6 to 9 or 10 generously

* FRENCH RATATOUILLE ASHTON STYLE (#28)

INGREDIENTS: (VEGATETARIAN STYLE)

1 eggplant cut in 1 1/4 inch slices salted and put into a

   colander to drain then cut into 2 inch pieces
2 small zucchini, sliced into 1 inch pieces set asside
1 cup Greek black pitted olives
3 large onions sliced into 1/2 inch slices or 1 doz small onions peeled
1 green pepper sliced into about  1/4 inch slices
1 red pepper sliced into about 1/4 inch slices

4 large tomatos, seeded and sliced into 1/2 inch sliced and cut in half

1/2 can 6oz tomato paste

1 qt of homemade tomato sauce or 1 lg can of diced tomatos

6 cloves of garlic smashed
1 sprig of thyme
2 tab of basil
2 bay leaves
salt and freshly ground pepper

1/2 cup of  vigin olive oil

DIRECTIONS:
1. prepare all the vegtables

2. put the half cup of oil in a large fry pan

3. fry the egg plant until brown and set aside

4. fry zucchini to slightly brown and set aside (add more olive oil if necessary)

5. fry the red and green peppers and set aside

6. fry the baby onions until slightly brown and set aside

7. fry tomato paste in the oil and add the tomatos and stir until combined.

8.put all the vegtables, garlic, tomatos, 1/4 cup of water, fried tomato paste

  and tomatos, and spices into a pot or very large fry pan and put the top on and cook for

    20 minutes or so and check that its not under or over done; adjust heat

    if necessay, until well heated but do not have the vegtables limp.
9. add about 1 tsp salt and about 1/2 tsp pepper or to taste
10 remove thyme, bay leaf
11. ladle vegtables on a large platter and serve

BRINED TURKEY ASHTON STYLE (#27)

THE BEST TASTING ROAST TURKEY-EVER!
A few years ago Jacques, one of my 3 son in laws, made a turkey using a brine mixture.  I thought he had made mistake and the turkey would taste salty at best. I was assured that was not the case.  It did take me a couple of years later to decide that he was right and I should try brine.  He told me about how he did it and what you see below is a variation of his recipe with my own additions.  All I can say is that the results were fantastic and the group of relatives were very impressed with how it tasted.  I would encourage you to try it yourself before serving it to company but I am willing to bet that this will be the best roasted turkey-ever!

INGREDIENTS:
16 to 20 lb turkey with giblets and neck removed; neck should be put into bottom of pan when cooking
1 cup (8oz) salt
1 cup (8oz) sugar
8 oz salt pork sliced thin
3 to 4 onions peeled and sliced, and browned and put around the turkey
before cooking
large bottle of sparkling white wine (750 ml)
about 4oz sprig of fresh thyme
1 bunch of [parsley or 1 bulb of fennel
about 2 cups of  maple syrup for finishing turkey
12 inch sqare piece of cheese cloth
16 inch sqare of aluminum foil
a large pot (about 10 qt non aluminum pot)
a large heavy duty plastic bag if you use an aluminum pot

DIRECTIONS: (preheat oven at 325 degrees)
1. place a 16 to 18 lb turkey in a large (non aluminum pot-the salt in the recipe will interact negatively with the aluminum; though you can use a large heavy duty plastic bag in a aluminum pot).
2. fill pot with about 7 qts of water or if using a turkey about 12 lbs you may wish to use less water.  and use 1 cup salt 6 oz of sugar and just cover the turkey with water.
3  for the 16 lb turkey use 6 oz of salt and 6 oz of sugar-stir water until mixed well
4. add 3 tab of  chicken base such as Millers or equivalent (stir into a small cup of water until dissolved and   then put into the pot and stir
5. put the pot into the refrigerator 24 hrs before cooking; weigh the turkey down with something heavy enough to have the turkey covered.
6. remove the turkey from the brine about 4 hours before you plan on cooking
7.discard the brine. 
8. put thyme sprigs in between skin and turkey
9. place salt pork slices on the top of the turkey
10. wet the cheese cloth and put on top of turkey
11. put the aluminum foil over turkey
12. brown the 3 or 4 sliced onions in about 1/4 inch of  light olive oil (whatever oil is left can be removed at the end of  cooking put them around the turkey before cooking.  You can also put the neck on the bottom of pan now
13. place either the bulb of fennel or bunch a of fresh parsley, (or thyme & sage) in cavity of turkey (don't stuff turkey as an unstuffed turkey makes a better turkey)
14. pour a little less than half the large bottle of white sparkling wine (Riunite Bianco is what I use; though
      I have begun to use a cup of port wine and a cup of Pinot Grigio white wine which is also excellent)  
      around the turkey
15. bake about 3 hours total in a 2 inch high  by 13 by 19 inch pan (don't crowd turkey in pan)-
      at about 2 1/2 hours remove salt pork so the turkey can brown on top and discard salt pork, cheese cloth
      and foil (you can use a thermometer and put into the turkey between the leg and body and it should read
      160 degrees
16. brush maple syrup over turkey to finish turkey and bake the last half  hour (or until brown and done!)
17, add more wine if necessary to keep about 3/4 inch or so on bottom of pan
18. make your favorite stuffing separately; (you may wish to try the wild rice, orange stuffing below) or traditional bread stuffing
19. check for doneness by putting a meat thermometer in between the thigh and turkey body to a temperature of 160 degrees
20. remove turkey from the pan to rest before presentation and slicing (this is the time to make the delicious turkey gravy)
21. for gravy; stirring constantly, mix 3 tab of flour with a little wine to make a paste then add more wine to the consistency of  heavy   cream  and then stir into the turkey/wine juices until you have a smooth even gravy; if not thick enough add more flour paste thickener; if too thick add some more wine and stir until combined
22. will serve 12 to 18 people generously

WILD RICE, ITALIAN SAUSAGE OR GIBLET,  ORANGE STUFFING RECIPE:
INGREDIENTS:
2 boxes of Uncle Bens Wild Rice
2 medium onions, peeled and sliced
(optional)1 cup of white sparkling wine
1 lb sauted ground Italian sausage fried with onions or the turkey giblets (my kids don't like giblets) but if you use, cut up giblets into small pieces and fry with the onions until well cooked and (add optional wine and stir in about 10 minutes)
1 cup of pure orange juice

DIRECTIONS: pre heat oven 350 degrees
1. mix 2 boxes of  Uncle Bens Wild Rice according to recipe on
    the box reducing water about in half
2. fry onions and ground sausage or giblets separately
3. add optional wine and then add orange juice to meat
4. mix rice and meat mixture together and place in a
    9" by 13" pan 2 " high or so and cover with foil and
    bake in 350 degree oven for about 40 minutes
5. serve with turkey

* CREOLE CREAM SAUCE FETTUCINI ASHTON STYLE (#26)

INGREDIENTS: (VEG STYLE ELIMATED CHICKEN BASE AND USE VEG BASE INSTEAD)

3 cups onions (minced)
3 cups celery (minced)
1 1/2 cups red pepper (minced)
1 1/2 cups green pepper (minced)
2 tab chicken base
1/4 cup cajun spice
1 pint half and half or heavy cream
1 stick butter
1 pound of fettucini

DIRECTIONS:
 1. saute onions, celery, peppers in 1 stick of butter until soft
 2. add cajun spice and chicken base and stir
 3. add cream and stir until combined
 4. cook fettucini until al dente
 5. pour sauce over fettucini and serve
 6. will serve 6 to 8 generously

FANTASTIC SICILIAN (ITALIAN) SAUSAGE RECIPE ASHTON (#25)

This is a recipe for Sicilian (Italian) sausage that is a family recipe from my grandfather Frank Sidoti who came from Sicily.  It is a very simple recipe and one that makes a very flavorable and delicious sausage.  Some individuals, mostly non Italian, will add such things as paprika, parsley, oregano, basil, anise, even parmesan cheese or some other additional spices.  My advice to you is don"t!  There are those that also feel that they must grind the meat three or four times or more. Such grinding will also destroy the flavor of this sausage. Just remember-coarse is the only way to grind the meat and as to the recipe- SIMPLE IS BETTER!  If you have a Kitchen Aide mixer; you can go on the internet and buy a meat grinder attachment for about $37 and a stuffer for about $9.


INGREDIENTS:

FOR 10 POUNDS OF SAUSAGE:

10 lbs pork butt or pork shoulder
 3 lbs pork fat

  4 tbls fennel seed
(don't use anise!)
4 tsp salt
4 tsp ground pepper
 For hot sausage only (2 tsp red pepper flakes)
 about 20 ft of pork casing (ask your butcher)



DIRECTIONS:

1.cut pork butt and pork fat into smalll pieces and
   grind the meat coarse (only once)
2. mix all other ingredients with meat
   using a pot or large bowl
3. put the pork mixture in the refridgerator
   over night to combine flavors
4. make a patty of meat and fry and taste
5. using a stuffing tube (put some olive oil  on tube) shove the casing on
    stuffer next without tearing
6. hold the casing and stuff until all the meat is used (one person could
    put meat into the top of the machine while the other person holds the
    stuffed casing into either links or as a long link
7. sausage can be frozen in 2 or 3 lb amounts

BEEF BOURGENION ASHTON STYLE # 24

In the book by Julia Childs "Mastering The Art Of  French Cooking" she says that there were  many variations of making this famous dish.  I suppose this is why I don't feel quilty about my own variation that I am giving you.  I did try to make the more traditional recipe but found it to be rather bland. I know that this recipe which uses Ruinite Sparkling Red Wine is the difference in what becomes a fantastic taste; Also, I use more carrots and add the boiler onions and potatos after par boiling them to the cassarole the last half& hour closure_uid_5plpmt  I would suggest that you might try both recipes for yourself, though "being Italian," I believe mine to be much tastier.  I also believe a bottle of good red Merlot which has been slightly chilled and a French Baquette loaf of bread or real Italian bread will add to the meal.
INGREDIENTS:
3 oz salt pork cut into 1 inch pieces
2 1/2 cups of virgin olive oil
2 1/2lb to 3 1/2 lbs of  well marbled boneless chuck roast cut into 3 inch pieces
;Ruinite sparkling red wine (it is imperative to use Ruinite Red
or another red sparkling wine though I swear by Ruinite for this recipe) 3 tbl Millers Chicken Soup Base or equivelent (do not use bouillon cubes only soft chicken base) 2 cups water in which you put the chicken base and heat until mixed well or use a good stock (check # (74) my French Onion Soup recipe which has a stock recipe) 5 lg carrots scraped and cut in half (parboil about 10 minutes, set aside)
3 medium onions for the casarole) peeled, cut in half and sliced 1 lb of crimini (baby portabello, white button, or your choice) mushrooms cut in half
10 boiler onions( size of a golf ball, or about 18 pearl onions, peeled but leave the root
to keep them together and then braised and browned
6 cloves of garlic smashed
1/2 can Contadina tomato paste 6 pieces fresh thyme on stalk (tied) 1 tsp coarse ground pepper 3 bay leaf (disgard after dish is cooked)
8 to 10 small new potatoes or fingerlings
1 quarter lb butter or soy margarine equivilent

DIRECTIONS:

1. put the cut pieces of  beef into a large bowl or ceramic casserole pot add 3/4 bottle of red Sparkling Ruinite wine; marinate about 24 hrs(the sparkling wine will help tenderize the meat and also add a distinctive flavor to the dish) 2. cut the salt pork into 1 inch strips and boil in a qt of water for about 10 minutes.  Remove and
In a fry pan, saute the salt pork in 1/2 cup of olive oil over moderate heat; remove and put them
in the ceramic or heavy metal cassarole pot.
3. Remove the beef from the marinade and dry on paper towels (wet meat won't brown very well); put them on a cookie sheet sprinkle all with flour and place in a 450 degree oven for about  5 minutes, stir and place back into a large fry pan a few pieces at a time until nicely brown on all sides and put them in the cassarole pot. set the wine aside (The flour will help thicken the sauce).

        4.  peel, cut, slice and brown 3 yellow onions and put into a 1/2 cup of olive oil and brown to golden and set aside.; in same oil add the 1/2 can of tomato paste, smashed garlic, thyme and pepper. and return   the onions in  and stir 10 minutes&nb ;put them in the ceramic cassarole pot.

5. At this point  put the carrots and potatoes in a large sauce pan of water over moderate heat boil until almost but not entirely done and set aside. 6. (Pre heat the oven to 350 degrees) Add the beef pieces to the cassarole and return the wine to the ceramic cassarole stir; cook this in an oven  2 hours (taste for flavor).

7. In a large fry pan, put 1/2 cup of olive oil and a quarter pound of  butter over moderate heat& ;take the ;boiler onions and first put them into a large sauce pot of boiling water for about a minite until the water starts to boil again; take them out and they will peel very easily; leave the root end on so they stay together and saute until browned; do the same with the quartered mushrooms. 8. Important to add the onions and mushrooms to the casserole and cook the last 1/2 hour until the&n;meat Skim any exta oil off the top of the cassarole. (The sauce should be the consistancy of  light gravy). Put the sauce into a pitcher for pouring  (If the sauce is too thick add some liquid to the pot; if too thin, turn heat up and reduce so that the sauce lightly covers spoon).,
10.Remove the meat and vegtables from the cassarole and arrange them on a large platter.
11. Pour  some of  the sauce over the dish  (Again, put some in a gravy boat for those who want more sauce). closure_uid_5plpmt="118">
12. This will easily serve from 4 to 8 persons generously. serve with a good Merlot red and a couple of
loaves of good crusty Italian or French bread!
13. The French considered this dish the best meal made by the hand of  Man (or Woman)!

SWEET & SOUR RED CABBAGE (#23)

I just published the recipe for German Sauerbratten that I made for some 8 years for a German Camp that a friend Don Strother had while teaching German.  Along with that dish I always made the following recipe of  "sweet & sour red cabbage" to accompany the entree.  You may wish to try it as it is very good not just with sauerbratten but German Schnitzel, pork, bratwurst etc.  Hope you will try it!

INGREDIENTS:
    9 slices of thick bacon (Sugardale is great)
    1/2 cup cider vinegar
    1 medium large red cabbage finely sliced
    2 apples peeled and diced
    1 small onion peeled & diced
    1/4 cup brown sugar
    2 tbl flour
    1 cup water
    1/2 tsp pepper
    1/2 tsp salt

DIRECTIONS:

    1. fry bacon in a large fry pan; when
        nicely browned put into a heavy soup
        pot & add vinegar, water,sugar, apples,
        pepper,salt & flour
    2.  cook slowly using a defuser (a defuser is a thin
         pie shaped round double metal utencil with a lot
         of small holes in both sides that you can find in a
         good hardware store) place  in between flame
         and the pot and cook about 2 hours on a low burner-
         make sure that the liquid doesn't go dry as it will burn
         the cabbage
    3. serves 4 to 6 persons or more
ENJOY

   

   
 

ORIGINAL REAL GERMAN SAUERBRATEN ASHTON STYLE (#22)

For eight years I cooked and served German Sauerbraten to some 125 students and teachers for a three day German Camp that my friend Don Strother, who taught German, held during those years.  The response to this roast beef that was cured in a brine mixture for 3 or 4 days was always very positive.  Besides the Sauerbraten and mashed potatoes,  a sweet and sour red cabbage was also part of the meal and German strudel for dessert.  Originally, the Germans used venison for this dish.  As I understand the use of brine and wine was to mask the gamey taste that was present in the meat due to a lack of refridgeration.  The following reicpe is a "Ashton" variation that I believed inhanced the flavor of the dish.  You may wonder why I use Ruinte wine?  This sparkling wine adds a flavor that regular wine would not obtain and I urge you to try it!

INGREDIENTS:
5 or 6 lb sirloin tip roast
2 bottles of Ruinite red wine or 1 large bottle ( half is used for the brine and the other half for cooking the roast)
1 cup cider vinegar
4 cups water
4 onions peeled & sliced (2 for the brine and 2 for cooking the meat)
3 tbl whole alspice
1/2 cup salt
5 whole carrots
1/4 cup brown sugar
1/2 cup flour
3 or 4 ginger snap cookies (crushed)

DIRECTIONS:
1 In a large soup pot, mix together 750 ml Ruinite red wine, vinegar, water, onions, alspice and salt
2. place roast in brine and soak meat 4 days turning meat each day
& 3. remove roast and in a large fry pan brown 2 sliced onions and roast
4. in the large soup pot put roast, onions, carrots, 2 cups of red wine, 1 1/2 cups of brine mixture and cook at 300 degrees in a pre heated oven and cook for about 2 hours turning meat every so often until all sides are browned and meat is done additional 1/2 hour
6. sprinkle meat with sugar and roast about 10 minutes more
7. mix a paste of a cup of  flour & a 1/2 cup of  water and then add a additional cup of  more water and stir into drippings to make          a gravy for meat and potatoes
8. slice this roast in thin slices with a electric knive and this delicious roast will serve 6 to 8 people or more
ENJOY

* ITALIAN "BEST" TOMATO SALAD (#21)

This is one of those recipes that is so simple as well as delicious and a refreshing tasting summer salad that everyone who loves tomatoes directly from the vine every August will be impressed.  Whats more, it is just as good for two people or twenty or more!  Additionally if you can cut a tomato and do a little measuring you can make this salad.  I love it for large groups as it is also inexpensive especially if you grow your own tomatoes.

INGREDIENTS FOR A SMALL GROUP OF 4 TO 6 PEOPLE
    4 to 6 juicy fresh tomatoes cut in quarters
    1 medium yellow onion; peeled, cut in quarters, and sliced toward the thin side
    1/2 cup virgin olive oil (or even regular oil)
    2 tsp of of dry oregano
    1/2 tsp of salt
    1/2 tsp of pepper

DIRECTIONS:
    1.using a large ideally clear glass bowl pour all ingredients together; usually about an hour before cooking (that's it)
    2. before serving check for taste
    3. serves 4 to 6
    4. for 16 to 20 double the recipe
ENJOY
   
   

* SEAFOOD STUFFED TROUT ITALIAN STYLE (#20)

My father-in-law  loved to go trout fishing in Wisconsin where he lived.  He always was able to get his limit of 5 trout per day. When you consider that in a food market trout can cost some 9 dollars a pound, catching your own can save a lot of money.  Cooking trout can be done in many ways including on top of a stove in a fry pan or in an oven; breaded or plain, with the head or without it. My father-in-law would cook it for breakfast or for lunch or for dinner! The recipe I created is fried in a pan on top of the stove and the fish keeps the head.  Its a great recipe and makes a beautiful presentation and is a great one to cook for people who love trout:

INGREDIENTS: (VEGETARIAN STYLE ELIMINATE CHICKEN BASE AND USE VEG BASE)
   * I recomend using a trout that is about 1 lb or a lb 1/2; a  larger trout can feed more than one person.
   * purchase one box of Chicken Stove top Stuffing & cook according to the box except reduce water 1/2 cup
   * 1 or 2 medium onions,(depending on how many fish your making);  peeled and minced
   * 3 separate 1/2 cups of virgin olive oil
   * 3/4 lb of lump crab meat or 8 oz of imitation crab meat & cut into small pieces (not minced)
   * 6 cloves garlic, peeled and minced
   * a tab of  Millers soup base or equivelent (VEG STYLE
      ELIMINATE THE CHICKEN BASE AND ADD
      PENZEYS VEG BASE OR EQUIV OR A BOX
      OF VEG STOCK)
   * 1 tab oregano
   * 4to 6 whole green onions
   * juice of 2 lemons (about 1/2 cup or so)

DIRECTIONS:
   1. debone each fish which has been cleaned by opening up the fish and putting your thumb in the fish under the back bone, in back            of the head and pushing the back bone out to the tail and removing it
   2. follow the directions on a box of  Stove Top chicken stuffing mix execpt cut the water back 1/2 cup, cook and set aside
   3. put a half cup of olive oil in a large fry pan on moderate heat
   4. add the minced onions and fry until lightly brown
   5. add the minced garlic to the onions, the tab of  Millers soup base or equivelent (no bouillon), half tsp pepper, and cook an        additional 5 minutes (don't  burn the garlic as it will be bitter0
   6. add the crab and continue to stir about 5 minutes more and combine with the cooked stuffing
   7. stuff each trout with the seafood mix and using the green part of  the green onion,
       make two ties around each fish to help keep the stuffing in the trout
   8. fry the trout with heads (ok if you can't stand the head leave it off but for presentation it looks great with the head)
       two at a time in a large fry pan on moderate heat in which you have put in
      1/2 cup of virgin olive oil (fry about 5 or 6 minutes on each side)
   9. In a pint jar mix the lemon juice, 1/2 cup of olive oil, garlic, oregano, a dash of
       salt & pepper and plate the trout and pour a little of  the mixed dressing on each trout
       

" LIVER PATE "FANTASTIC GUARINTEED" ASHTON STYLE NONE BETTER (#19)

Some years ago we were going to have a special buffet dinner for about 30 people.  In thinking about what we could serve for appetizers I thought about foie gras as a possible idea.  Then I thought of how much it would cost which was prohibitive.  I then thought of a substitute using chicken livers.  There are all kinds of recipes and from these I decided on developing my own variation which surprisingly turned out to be very good.  Of course I ended up making enough for about 100 people (the Italian method of over doing)  The recipe that I am showing you is a smaller version and even then you will have left overs which can be frozen and used at another time:

INGREDIENTS:
    1 lb of chicken livers
    1 lb of pork sausage (Johnsons bratwurst links can be substituted
    as it is almost just ground pork after you take the casing off)
    3 onions peeled, sliced in half, and cut  again into thin slices
    8oz of goose liver cut into chunks
    3 tab of Millers soup base from a jar or equivelent (no bouillon, ehh, cubes!)
    1 tab of oregano
    1 tab of ground allspice
    1 tsp ground pepper
    6 cloves of garlic, peeled & minced
    1/4 cup of flour
    1/4 to 1/2 cup brandy
    2 eggs
    4 thin strips of salt pork

DIRECTIONS: PRE HEAT OVEN TO 300 DEGREES
    1. put a half cup of virgin olive oil in a large fry pan on moderate heat    2. fry the sliced onions, continuesly stiring until light brown; add minced
        garlic and cook an addtional 5 minutes (don't burn garlic!) set aside
    3. lower heat and add sausage in same oil for an additional ten minutes
    4. using a blender mix livers, sausage, goose liver pieces,
        onions; garlic, 2 eggs 1/4 cup of brandy, all the spices, and 1/4 cup
        of flour and mix on high until well combined.  If you have the use of a
        food processer; mix in that first and then transfer into the blender
        and blend until very smooth.
    5. using a 2 qt pyrex (oven proof) glass bowl or an equivelent metal
        one place stips of salt pork in a cross form on the inside of bowl
    6. pour the pate liquid into the bowl (it should make about 6 cups)
    7. cover with foil
    8. place bowl of pate in a 9 by 13, 2 inch high glass or metal pan
    9. add water to fill about a third or so way up side of  bowl
  10. bake in the 300 degree oven for about 2 hours
  11. using a toohpick check doneness by inserting into middle of pate-
        if it comes out clean it is done; if not cook until it is clean
  12. put a plate on top the foil on the bowl and add weight to press
       the pate
  13. put a slightly larger flat plate on bowl and turn it over and
       kind of shake slightly until it drops on plate-this makes a great presentation

 THIS WILL SERVE MANY WITH CRACKERS
ENJOY!
   

SCHNITZEL THAT THE ITALIANS CALL CUTLETS (#18)

When I was growing up with an Italian mother,  sometimes we would have veal cutlets for dinner.  They were delicious and could be either eaten as a separate dish or put in between two slices of fresh Italian bread.  While I was teaching at Madison High School I was enlisted to cook breakfast, lunch and dinner for some 125 students and teachers at a three day German camp under the direction of  Don Strother, the German teacher. Only German was spoken at the camp except in the kitchen where I presided (and was German ignorant!)  One of the meals I made was German Schnitzel, a large version of Italian cutlets.  In Germany this dish was called Weiner Schnitzel (in English Veal Schnitzel).  Because of the cost of veal, I used pork which (in German is called Swine Schnitzel).  I will be giving you another great recipe that I cooked at that camp at another time. By the way I always looked into the garbage can after the meal  to see how full it was; which is a way to tell how much they liked what they ate. Thankfully it was always almost empty! The following is the schnitzel recipe I used for the German students and the adults: I am including on the bottom of the schnitzel recipe;  a recipe for saurkraut and one for apple sauce that most real chefs would call a disgrace because of their simpleness but they do work for non real chefs

INGREDIENTS:
   2 lbs pork sirloin pieces (about 6 to 8 pieces)
   if your a purist you can use real veal to make weiner schnitzel
   3 cups Italian style bread crumbs
   5 cloves of garlic minced and put
   into the bread crumbs 
   1/4 cup parmesean cheese also put into bread crumbs
   3 cups of flour put in a shallow bowl
   3 eggs (mixed and put into a shallow bowl
   8 oz of  milk or buttermilk

DIRECTIONS:
    1. put each piece of pork sirloin slices into a large plastic
        zip lock bag and pound it very thin less than a 1/4 inch without
       tearing it (although the world will not end if you
       do) with either a heavy meat mallet or even use
       a flat bottom glass vinegar bottle or the equivelent
       and set aside.
    2. using a fork dredge each piece in flour, than
        than put into egg mixture including milk or buttermilk; then back
        to flour; then back into egg mixture;
        then put into bread crumbs and set aside (if feeding many
       put plastic in between layers of breaded meat
    3. using a large fry pan put about 1/2 inch of
        oil (peanut, or canola, or oilive oil; put
        burner on medium high heat and when the
        oil is hot drop a small piece of breading in and
        if it starts bubbling; using a large fork put
        several pieces of  breaded meat into the oil
        (don't over crowd meat and it is not necessary
        to cover) and cook for about
        some 5 minutes and turn over and cook the
        other side. (check doneness by cutting into a
        piece of the meat; if it is pink cook until it is not
        pink (be careful not to get the outside to dark
        even to remove the fry pan off the burner and
        allow it to cool slightly then put it back to continue
        cooking
    4. usually the Germans usually served saurkraut and
        apple sauce with schnitzel

SAURKRAUT:
   INGREDIENTS:
      a lb bag of saurkraut
      2 medium onions minced
      1 cup of  brown sugar
      (optional)- 1 tab of caraway seeds
DIRECTIONS:
      1. in a large fry pan put a half cup of oil
          on medium heat
      2. brown the onions adding the caraway
          seed if you wish
      3. add the brown sugar and stir until all is
          combined (about ten minutes or so)
          and serve

APPLE SAUCE;
    INGREDIENTS:
     3 lbs of apples, peeled and cut into
     pieces
     1 cup of water
     1 cup of brown sugar
     1 tab of cinnamon
   DIRECTIONS:
     1. put apples in a large
         sauce pan with the cup of
         water over medium heat (cover)
         (cook about 10 to 15 minutes
         crushing apples somewhat)
     2. add brown sugar and cinnamon
         and continue to stir until you are
        happy with the applesauce!
     3. it is customary to put some apple
         sauce on the schnitzel
INCIDENTLY, FOR SCHNITZEL YOU CAN LEAVE OUT THE GARLIC AND FOR ITALIAN CUTLETS, CUT
THE POUNDED MEAT IN HALF BEFORE BREADING  AND PUT IN GARLIC IN THE BREADCRUMBS
ENJOY!

       
     
     

    

* REAL GREEK SALAD & DRESSING (#17)

My wife Dottie & I were lucky enough to take a trip to Greece in 1980.  I remember how inexpensive and excellent the meals were during our visit.  For one dinner I won't easily forget; I had shish ka bob with beef not lamb and Dottie had deep fried calamari.  Included was a salad, bread, watermellon and a large caraffe of white wine they called "Domestica". The cost for the two of us was 7 dollars! When Dottie tried to order what she had on a Sunday she couldn't as they don't go fishing on Sunday.  The following recipe is for the Greek salad and dressing we had which did not include any lettice but was exceptional simple and excellent:

INGREDIENTS:
    1.4 thin slices of juicy fresh out of the garden red tomatos
    2. 4 thin slices of large cucumbers
    3. 4 thin slices of onions
    4. 8 or so large kalamata black olives
    5. 8 oz of Feta cheese
DRESSING:
    using a pint canning jar or equivelent
    mix 1/2 cup of good red vinegar
          1/4 cup of virgin olive oil
          1/4 cup of water
          two leaves of fresh basil, torn
          three minced cloves of garlic
          dash of salt
          dash of pepper
          (optional) dash of sugar
          stir all the ingredients and lightly pour over the salad
          crumble Feta cheese over salad and add the olives on top
          this is enough for 4 salads; for more just double the recipe
         
  

* OUT OF THIS WORLD SEAFOOD QUICHE FOR ANY OCCASION (#16)

This recipe is one that I truly love to make as it combines seafood and quiche using cheese & eggs together in a very tasty dish that anyone would enjoy.  Although I first tried it for a Christmas dinner; which the finished presentation has the look of Christmas with the colors green (spinach) and red (bacon and if you use imitation crab or use 1/2 of both ) come to the top.  As the title says its not just for Christmas but for any occasion at any time of  the year. Once again it sounds more complicated than it is; just follow the recipe!

INGREDIENTS: VEGETARIAN STYLE ELIMINATE CHICKEN BASE AND USE VEG BASE)
    1. use a 9 inch pie pan; glass or metal (my wife Dottie uses the recipe shown at the bottom
        and no one else makes such a great crust!
    2. 1/2 lb of thick sliced bacon cut into small pieces
    3. 8 oz of shredded Mexican style cheese (Sargento is good)
    4. 4 oz of shredded Parmesean cheese and 4 oz of shredded swiss cheese (again Sargento is good)
    5. 2 whole eggs & 2 egg yolks
    6. 2 medium onions peeled,cut in half and sliced thin
    7. 6 oz lump crab or imitation crab or half & half; cut into smaller pieces
    8. 1/2 box of thawed frozen whole leaf spinach with water squeezed out
    9. 1 1/2 cups of  creme fraich (see recipe #93 or for a lighter mix one can use half and half)
  10. 3 tab of Millers chicken base (or equivalent from a VEG STYLE
        ELIMINATE CHICKEN BASE AND ADD 2 TAB PENZEYS VEG
        BASE OR EQUIV OR 1/2 BOX OF VEG STOCK)
  11. 1/2 tsp red pepper
  12. 1/2 tsp dry mustard

DIRECTIONS:
   * make pie crust from recipe and bake at 425 degrees for ten minutes until crust is light brown
   * turn oven down to 350 degrees to bake quiche
   * fry bacon pieces in lg fry pan on medium heat until crisp (set aside)
   * fry the sliced onions in left over bacon oil on medium heat until slightly brown
   * add crab in the fry pan with the onions & saute an additonal 5 minutes & set asside
   * in a separate sauce pan put 1 1/2 cups of cream over medium heat
   * add soup base to cream; stir until desolved but do not boil
   * in a bowl mix the 3 cheeses
   * in a bowl, combine 2 eggs, 2 gg yolks, 1/2 tsp red pepper, 1/2 tsp dry mustard & stir until combined
   * put 1/4 cup of the hot cream into the egg mixture ( this helps keep the eggs from cooking) then pour rest of
      cream, stiring as you do
   * sprinkle 1/4 mixed cheese into the bottom of the pie shell
   * sprinkle 1/2 of bacon in shell next
   * sprinkle 1/2 of onion, crab mixture next
   * pour half of the cream, egg mixture next
   * sprinkle rest of mixed cheeses into the shell next
   * sprinkle rest of mixed cheese next (save a little to put on at the end)
   * divide spinach into small clumps and distribute over top of pie
   * sprinkle rest of bacon on top of pie
   * sprinkle final mixed cheese on top of pie
   * bake quiche at 350 degrees for 30 minutes (check donenes with toothpick which should come out clean
      if not, bake further until it does come out clean
   * serves at least 6 persons generously;  (to use as an appetizer, cut into small slices)

 PIE CRUST RECIPE FOR A 9 INCH PIE PAN
INGREDIENTS:
    1. 1 cup all purpose flour
    2. 1 tsp salt
    3. 1/3 cup of crisco (or equivilent) shortening (never use butter untless you want a heavy crust)
    4. 3 tab, plus very cold water
DIRECTIONS:
    * put flour in a bowl
    * mix in salt and combine
    * mix in shortening until it forms little pea shaped pieces
    * add water a tab at a time until it holds together but not sticky and form into a ball
    * flatten dough on a floured surface and roll dough until its thin( large wooden cutting board works good)
       make sure it doesn't stick to board, adjust with a knife under dough a add a little flour to surface
    * you can lift over rolling pin carefully (if it tears, place together and keep it loose over rolling pin
    * place in 9 inch pie plate, smooth out and crimp edges or use a fork to press edges
      (do not use shortening on plate as it is unecessary)
    * you're ready to make the quiche

* ITALIAN STYLE "BOUILLABAISE" ASHTON (#15)

The French created a very famous fish soup that came to be known as "Bouillabaise"-French pronounce it Boullibese.   The ingredients were mostly left over fish; fish that fishermen could not sell; or were two small to sell; etc.  Spices were what they would get from their gardens, and in the winter what they dried.  The version that I am giving you is more of an Italian version with French additions.  For instance; the French use a small amount of tomato paste but in addition, I like to also add 3/4 can of crushed tomatoes.  I have no qualms to use almost a whole bulb of crushed garic and a good handful of basil (about 3 tab).  I also like to use 3 tab of Millers soup base (or the equivelent)  from a jar-never boulion (SEE VEG STYLE).  I also like to add 1/4 cup sugar.  For fish, one can go to a fish market or the fish or frozen food section of your market and pick out fish such as halibut, haddock, alaskan pollock or any firm fish that won't break down to easily.  I also like to add large shrimp not normally found in Bouillabaise which is cheaper than lobster which if your rich you might wish to use also.  I also use large neck clams with the shells and about 8 cherrystone clams for their juice and meat which I steam, cut into smaller pieces but disgard the shells. A dozen or so mussels with their shells are also good. the shell fish with their shells and shrimp make a good presentation as well as adding flavor. This is another recipe that sounds or looks harder than it is. If you like fish try it and you will love it!

INGREDIENTS: (VEGETARIAN STYLE ELIMINATE CHICKEN BASE AND USE VEG BASE)
     select 4 firm flesh fish for the recipe such as haddock, halibut, Alaskan pollock, whiting, flounder,
       monk fish (if you can find it).  they should weigh a pound each
     1 lb of large shrimp, 1 lb of mussels, 1 dz lg neck ( cherrystone clams) and dz middle neck clams
     1 6oz can contadina tomato paste
     1 large can (28oz) of contadina or equal crushed tomatoes
     1 bulb of garlic, peel all cloves and smash each one
     2/4 bottle sparkling white or red wine of good quality
     3 medium onions, peeled, cut in half and sliced thin
     3 tab Millers soup base (or equivelent)  from a jar-never boulion
        (VEG STYLE ELIMINATE CHICKEN BASE AND ADD 2 TAB
        PENZEYS VEG BASE OR EQUIV OR 1 BOX VEG STOCK OR
        FISH STOCK MENTIONED BELOW)
    1 tsp pepper
    1 or 2 bay leaves
    2 to 3 tab of basil
    1/4 cup sugar
    1/2 cup virgin olive oil
    2 qts of water
    optional- lg pinch of saffron; 1/2 tsp whole thyme; 2 tab parsley; 1 tsp fennel seeds
    skin pieces of an orange
    (one can also use fish stock made with the 2 qts of water, heads and bones of fish such
    as cod heads and bones from a fish market and add the Millers soup base and the herbs
    mentioned above

DIRECTIONS;
    1. place all the clams & mussels in a lg soup pot with a cup of white or red sparkling wine; cover the pot and cook on medium heat and check until they open and turn off the heat;
        disgard any shells that don't open and after removing the meat from the cherrystone
        clams disgard those shells. cut the meat into quarter size pieces and put them back into
        the pot. keep the middle neck  neck clams and mussels in the pot with the liquid
    2. slice the onions and put them and the smashed garlic in a fry pan in which you have
        put the 1/2 cup of virgin olive oil.  Saute on medium heat and continue to stir until the
        onions are translucent and slightly brown; the garlic should not be dark so as not to
        be bitter.
    3. add the can of tomato paste to the fry pan and stir for about 7 or 8 minutes and add
        a past can of water to the paste and continue to stir
    4. add the 3/4 can of crushed tomatoes and stir for about 7 or 8 minutes
    5. add the 3 tab of soup base OR for vegtable style 2 TAB PENZEYS VEG BASE, 3 tab of basil, 1/2 tsp of pepper and the 3/4 bottle of wine and 1/4 cup sugar and continue to stir for about 5 minutes (turn off heat)
    6. add the 2 qts of water to the soup pot; turn the heat to medium and cook until almost
       boiling.
    7. add the tomato mixture in the fry pan to the soup pot and stir; reduce the heat to simmer
    8. add any other spices you wish including the 2 bay leaves (bay leaves should be
       disgarded before serving soup
    9. cut chosen fish in quarters and with the shrimp which you have removed the shells except
        for the tails, add to the pot
  10. carefully stir the mixed seafood and cook on simmer for about 10 to 15 minutes until fish and shrimp are cooked; (you may wish to put a top on the pot)- extend cooking a little longer if necessary
  11. taste for flavor
  12  you can serve at least 6 to eight people generously and have leftovers or more guests
        ENJOY

COUNTRY TURKEY SOUP MAGNIFICENT ASHTON STYLE (#14)

One wonders what to do with leftover turkey after a holiday.  Certainly one can make anything from turkey salad
to turkey & gravy and many other leftover recipes.  At one time and for 11 years I was involved in doing a free Thanksgiving
Dinner for some 300 people each Thanksgiving.  It was common to have cooked some 7 or 8 turkeys.  Not much was
left over as we gave people the opportunity to take home any leftovers except the carcass.  For many years I froze them
and stored them in the high schools deep freeze.  When the Madison Athletic Department held an annual wrestling Tournament
at the high school.  I would take these carcasses and make about 12 gallons of turkey soup which was served for lunch to those
coaches who came during the days of the tournament.  This soup included homemade noodles and was a favorite with those attending
the tournament.  Everyone complimented how good this soup was and now I am going to give you the recipe that I used for
what was refered to as "TURKEY SOUP MAGNIFICENT": Incidently I suppose one could use a whole turkey but to be
honest one would have to roast the turkey first as well as the fact is that much meat would overwhelm the soup.
     I know you will enjoy it as much as the many coaches who were lucky enough to eat it!

INGREDIENTS:
    1. one turkey carcass including any left over turkey meat (size doesn't matter).
    2. 3 1/2 qts of water
    3. 3 tab of millers chicken base from a jar or equivelent
    4. 1 tsp pepper
    5  3 or 4 med onions cut in half and sliced thin
    6. 5 carrots sliced 1/4 inch
    7. 4 stalks celery sliced 1/4 inch
    8. homemade noodles if possible or some thick wide
        bought noodles

DIRECTIONS:
    1. simmer the turkey carcass bones for one hour
        in a heavy soup pot in 3 1/2 qts of water in which
        you have added the soup base
    2. remove carcass and any meat or bones and set asside to cool
        enough to handle
    3. put all the vegtables and seasoning into the stock and
       simmer about an hour more
    4. cut up any meat into 1 inch pieces and discard all the
        bones.
    5. taste the soup for flavor and seasoning
.   6  add noodles and cook about an additional 10 minutes (see following recipe)
    .
    THIS WILL SERVE 6 TO MORE THAN 10 PEOPLE

EASY HOMEMADE NOODLE RECIPE:
  INGREDIENTS:
    2 cups flour
    3 egg yolks
    1 whole egg
    1/3 to1/2 cup water
    1/4 tsp salt
DIRECTIONS:
   1 mix flour and salt
   2 pour flour on a wood cutting board
      or even a table or counter top
   3 open the center of flour
   4 mix egg yolks & egg together and put into center
     of flour
    5 using a fork begin mixing egg and flour from the
      center out
    6 add water a tab at a time  until all combined and mixture is crumbly
    7 roll into a ball and flatten on floured surface
    8 using a rolling pin roll dough to about 1/8th thickness
    9 using a sharp knife cut strips about 1/4 inch wide
   10 carefully put into soup and cook about 10 minutes
      (make sure noodles are not hard just chewy firm)

ENJOY

ITALIAN "DODO" COOKIES RECIPE (#13)

I decided to change from entrees to cookies. The following recipe is a family
favorite and one that everyone loves whether your Italian or not. It is a spice
cookie that is very different than the usual cookie that most everyone is used
to making. Take my word for it that it is worth trying!

INGREDIENTS:
1/2 cup shortening
2 cups sugar
3 eggs
2 cups whole milk
2 1/2 lbs of flour
2 tsp baking powder
1tsp salt
1 tab cinnamon
1 tab ground alspice
2 tab ground cloves
12 tab powdered cocoa
1 grated orange zest
1 cup ground (not Powdered) walnuts

DIRECTIONS
1. mix shortening & sugar (use a stand mixer if possible)
2. add and beat in 3 eggs
3. mix dry ingredients including spices separately and then
add slowly in mixer
4. add milk and mix all until incorperated
5. dough should be sticky (add a little milk if not sticky;
add a little flour if too sticky)
6. roll into a ball the size of a walnut or about 1 inch
7. put into a non greased cookie sheet
8. bake at 350 degrees for about 25 minutes
9. in a bowl mix one cup powdered sugar and enough milk
to the consistency of heavy cream for frosting
10. when cookies are cool brush frosting on liberly
11. should make about 80 cookies

PORK TENDERLOIN & ITALIAN SAUSAGE IN A PORT WINE REDUCTION SAUCE (#12)

INGREDIENTS:
2 LB pork tenderloin
2 lbs Italian sausage
2 med onions peeled & sliced thin
2 green peppers cut into strips
2 yellow peppers cut into strips
2 red peppers cut into strips
1 jalapeno pepper minced no seeds
3 tab beef base (miller or equiv)
2 cups red port wine

DIRECTIONS:
1. slice tenderloin accross grain in 3/4 inch medalions
2. slice sausage into 1 inch pieces
3. brown sausage in olive oil covering bottom of fry pan
on medium heat (set aside)
4. dredge tenderloin medalions in flour and brown in same
fry pan as sausage, (set aside)
5. in the same fry pan sautee onions and brown until brown
then add peppers, & jalapeno pepper until all are slightly
al dente not too soft.
6. add beef base and wine and sautee addtional 5 minutes
7. add meat and cook in 350 degree oven about 20 minutes
(sauce should reduce slightly to make the reduction
sauce. you may make a paste of a 1/4 cup of flour, add
additional 1/2 cup of port wine and stir, then add to
pan and mix into dish.
8. this should serve 6 to 10 generously

IRISH AMERICAN" CORNED BEEF & CABBAGE ASHTON STYLE (#11)

First you should know that 10 years ago I was not very Irish but was
part Scotch. Today I am more Irish but no longer Scotch according to my
aunt. She is the one who told me that my great, great grandmother whose last name was Fitzpatrick came from Queenstown, which is West of Dublin. My wife and I also
visited Ireland and quickly found an affinity to that country. Now I also know
why I have always liked corned beef and cabbage and lamb stew;(My love for steak & kidney pie came from my English backround). I must also tell you that I also have a great grandfather that came from England and was a Methodist;that I am half Italian and one quarter German.
You also should know that if you find Corned Beef & Cabbage in Ireland its because someone brought it over from the United States. It is not an Irish dish! I'm sure there are similar "Boiled Dinners" that the Irish make but this dish is more American then Irish.
The recipe that follows is one that I have created and feel is a great rendition of what we call "Corned Beef & Cabbage". Some suggestions when making this dish: Pay for the more expensive flat cut of corned brisket (makes a better
dish); use about a 3 to 4 pound cabbage; remove the outer leaves if they are discolored or dry; cut from the bottom into four to six pieces leaving part of the core on each part so the cabbage doesn't fall apart; use large carrots scraped and cut in half; use whole red potatoes either small or cut larger ones in half; wait to cook vegtables until the last 45 minutes; mix 1/2 a half cup of flour with first enough water to make a paste and then add a half more water to the thickness of heavy cream, add this to water stiring as you add, to thicken the water slightly.

INGREDIENTS:
1. 3 to 4 lb corned beef brisket in lg 5 qt pot with 3 qts of water
(add water to keep level the same)
2. 3 TO 4 LB HEAD OF CABBAGE CUT INTO 4 to 6 PIECES WITH PART OF CORE
on each piece so the cabbage doesn't fall apart
4 lg carrots scraped and cut in half
5. 4 to 6 small red potatoes with skins; if larger, 3 cut in half
6. 1 lg onion, peeled and cut into 4 pieces
7. 3 tab chicken base from a jar (Millers or equiv)
8. 1/2 tsp pepper
9. 1/2 cup of flour for thickening

DIRECTIONS:
1. put the brisket in a lg 5qt pot with about 3 qts of water
(add water if necessary to keep water level the same throughout cooking)
2. add 3 tab chicken base from a jar (millers or equiv)
4. add 1/2 tsp of pepper
5. bring to a boil and reduce to simmer for about 3 hours or longer
then check meat and make sure it is tender; if not, cook additionally
until meat is tender
6. add cabbage and rest of vegtables and continue cooking at least 45 minutes
until cabbage, carrots,and potatoes are semi tender; check and
cook additionally if not done
7. add flour paste to thicken water slightly
8. slice meat cross grain and not to thick
9. serve on a plate with 3 slices of meat, 1 part of cabbage, potatoe,and
a piece of carrot
10. ladle some juice over all just before serving

WILL SERVE 4 TO 6 GENEROUSLY

NEW ENGLAND CLAM CHOWDER,

THE FOLOWING RECIPE WAS CREATED FOR A NEIGHBORHOOD CLAM BAKE; IT IS THE LATEST RECIPE TO PUT ON MY BLOG. MAKE SURE YOU SCROLL DOWN TO THE PHASE "OLDER BLOGS" FOR ADDITONAL RECIPES ALL OF THESE RECIPES ARE FOR EXPERIENCED BUT NOT NECESSARILY PERFECT COOKS! JUST FOLLOW THE RECIPES-FRANK
INGREDIENTS:
 3 lb fryer
3 qts of water with 3 tbls of Millers chicken base (or equiv)
 2 dz cherrystone or top neck clams; washed
5.5 qt pot (you will use 2 cups of dry white wine and a
qt of chicken stock to cook clams in)
 (optional, 1 lb of fish bones from a seafood store such
 as Euclid Fish in Mentor)
 1 dz little neck clams put into soup with shells
 2 lbs Idaho or good white potatoes;
 peeled and cut into 1/2 inch chunks
 3 oz of salt pork cut into small pieces
3 stalks of celery minced
3 carrots, peeled and minced
2 leeks cleaned and sliced in rings
 1 green pepper minced
  3 lg onions peeled and minced
 3 tbls of flour
 1/2 tsp pepper
 1 tsp hot sauce (franks hot sauce is good)
 2 qts half and half
16 oz of heavy cream
DIRECTIONS:
1. boil whole chicken in 3 qts of water with 3 tbls Millers chicken
    base and simmer 1 1/2 hrs. Remove the chicken and save
    for chicken salad
2. In a separate soup pot, cook 1 dz large neck clams in pot with 2 cups of
    dry white wine and one qt  of chicken stock; when they
    open remove clams from pot and mince;
   save liquid and clam juice; disgard any sand on bottom of pot
   and return  and all liquid to pot.
3. If you use fish bones add into the pot and simmer about a 1/2 hr
   (strain liquid and  throw the bones away)
4. cut salt pork into small pieces and fry in in a large fry
    pan that you put 1/2 cup of oil in  over medium heat in
    lg fry pan until brown
4. add minced onions, celery, carrots, green pepper,
    in same oil until onions are translucent, and rest
    are slightly soft, (set aside)
5. peel and cut 3 or 4 medium potatoes into 1/2 inch
    pieces and put into a lg soup pot and simmer about
    20 minutes, remove and set aside
6. in a large fry pan add 1/2 stick of butter and melt
   and add 2 tbls flour and stir to make a light roix
7. add clam stock a little at a time until smooth
8. pour in rest of liquid and cook over medium heat
for about a half hour
9. in separate pot heat half and half until almost boiling
10. pour cup hot soup into the half and half to temper
    it and then add half and half and cream a little at a time
    until all is incorporated.
10. return minced clams, potatoes.onions, minced celery,
     minced green pepper, minced carrots,cut leeks, potatoes,
    doz little neck clams with shells on, and hot sauce
11. cook over low heat using a defuser between the pot and the
      flame and keep stiring every once in a while for about 45 minutes;
     make sure potatoes are done but not too soft
12. check for taste only add salt if necessary)
13   This recipe will serve 8 to 10 generously

* ITALIAN MINESTRONE SOUP ASHTON STYLE (#9)

WHO EVER CREATED MINESTONE SOUP DECIDED TO PUT WHATEVER WAS IN THE HOUSE IN ONE SOUP. I HAVE EXPERIENCED SEVERAL KINDS THAT USED VERY FEW INGREDIENTS TO THOSE WHO USED A LOT OF INGREDIENTS.  THE ONE I AM GIVING YOU IS USING MANY INGREDIENT; ALTHOUGH IT MAY SEEM COMPLICATED IT IS NOT; ONCE YOU THROUGH EVERYTHING IN YOU JUST LET IT SIMMER UNTIL SERVING.THIS SOUP CAN BE THE MAIN ENTRE AND WILL SERVE MANY PEOPLE OR JUST A FEW AND FREEZE THE REST; I HOPE YOU WILL TRY IT AS IT IS A FAVORITE OF MINE AND MY FAMILY AND FRIENDS.

INGREDIENTS: (VEGETARIAN STYLE ELIMINATE THE CHICKEN AND CHICKEN BASE AND  USE VEG BASE INSTEAD)
1 whole chicken in 3 qts of water and simmered for 2 hrs
VEG STYLE ELIMINATE THE CHICKEN AND
CHICKEN BASE AND ADD PENZEYS VEG BASE
 OR EQUIV OR 1 BOX VEG STOCK
3 tab of Millers chicken base or equivilent (SEE VEG BASE)
2 tab of parsley
1 tsp ground pepper
5 or 6 cloves of garlic peeled and smashed
4 stalks of celery minced
4 carrots minced
3 medium onions minced
1/3 head of  cabbage cut into 2 inch pieces
2 small zuccinie cut into thin slices
1 box of frozen whole not cut spinach thawed or a good pound of
   fresh spinach cut in two
2 cans of northen beans with liquid
2 cans of kidney beans with liquid
3/4 can of contadina crushed tomatoes
8 oz of homemade tomato sauce or an additional can of
Italian stewed tomatoes and use the whole can of tomatoe paste
1/2 can of contadina tomatoe paste
1/3 box of Ditalini pasta (thats plenty; it looks like tiny stove pipes

DIRECTIONS:
     1. put the whole chicken in a large soup pot with about 3/4 gal of water;
         add the chicken base, pepper and simmer for 1 1/2, remove to use some
         time for chicken salad and save the stock
     2. to the stock add the crushed tomatoes, tomatoe sauce, tomatoe paste, stewed
         tomatoes, northen beans, kidney beans, basil and garlic, simmer a good 1/2 hr
     3. now add the spinach, zuccinie, and cabbage and cook an additonal 1/2 hr.
     4. add the pasta              and simmer an additional 15 minutes
     5. taste for salt and pepper; if your doing a vegetarian style you will have to add
         more salt
     6. this recipe will serve from 10 to 12 people generously (ENJOY!)
     
          

SIMPLE ITALIAN PORK NECKBONES & CABBAGE ASHTON STYLE (#8)

When money was tight and you needed to feed four to six family members
it was necessary to make a meal that was cheap and still good. Many meals
that the Italian peasants made or even other nationalities made used what the
rich didn't want. This mean't using such things as veal shank,and
tough beef cuts etc. Another was pork neckbones which makes such great but
less expensive meals such as spaghetti with sauce and pork neckbones & cabbage.
I would urge you no matter what your income to try this recipe as it is not
only cheap to make but great to eat!

INGREDIENTS:
 1 to 1 1/2 pounds of pork neckbones (cost about $1.25 lb)
 1 1lb,12oz can of crushed tomatos or pint of home made sauce
if you wish you can fry the paste and crushed tomatos in a fry pan with
the garlic; constantly stiring until slightly brown and thicker
 1/2 can 6oz tomato paste
 1/2 cup fennel seed
 3 or 4 potatos peeled and cut into quarters
 2 1/2 qts of water
 3 tbs chicken base from a jar
 2 to 3 tab of sugar
 1tab coarse pepper or to taste
 1 medium or so cabbage cut in half and cut in half again leaving core
with each cut cabbage
(optional,6 cloves smashed garlic)

DIRECTIONS:
1. put water, neckbones, chicken paste, and fennel into a deep pot;
cover and cook over medium heat until boiling and reduce
to lower heat and simmer about one hour
2. add tomato paste and crushed tomatos and simmer an additional
half hour; (at this time you can put in optional garlic)
3. add cabbage and potatoes and cook over medium heat until cabbage and
potatoes are done; about an hour
4. add sugar and pepper and check for salt to taste
5. will serve 4 to 6 or more people generously

* MANHATTEN CLAM CHOWDER ASHTON STYLE (#7)

MANHATTEN CLAM CHOWDER

When the neighbors decided to have a clambake, I was chosen to be the cook.
This meant buying the supplies as well as cooking the food. I decided to make two
kinds of clam chowder-Manhatten style and New England style. The first has a tomato
base and the second a milk base. They are as different as night and day but both are great chowders. This Manhatten recipe is unique in that I also include ground meat. I know this, make them according to the recipe and test them on your family before serving them to your friends or neighbors. This recipe will serve ten to fifteen or more people.

INGREDIENTS: (VEGETARIAN SYTLE ELIMINATE CHICKEN AND USE VEG BASE INSTEAD)
 1 whole chicken boiled 1 1/2 hours in one gal of water with
 2 tab of chicken base from a jar (not those lousy boullion cubes)
2 dz cherrystone or top neck clams
1/2 cup of virgin olive oil
1 lb of potatos cut into 1/2 inch pieces
 6oz salt pork cut into small pieces-disgard rine
 2 medium onions minced
 4 carrots cut into small pieces
 4 stalks of celery cut into small pieces
 1 large leek (white part only) cut into small rounds
 1green pepper cut into small pieces
 6 cloves of garlic smashed and minced
 1 can of Contadina tomato paste
 1 lg can of crushed tomatos
 1 lb of browned ground beef
 1 tab of oregano
 2 tab of basil
 1 tsp of black pepper (no salt as there is enough with clams
 1 tab of hot sauce or to your individual taste

DIRECTIONS:
1. boil chicken 1 1/2 hrs in about one gal of water with 2 tab of chicken base
   remove chicken and save for chicken salad or something else (save chicken water)
2. rince and scrub 2 dz clams so that all the sand is removed
3. place clams into 2 cups of chicken water in a 5.5 qt pot and cook
   over medium heat until all the clams open up (do not use any clams that do not open)
4. let clams cool and then mince them
5. using a lg fry pan, on medium heat fry salt pork in 1/2 cup of olive oil until brown and set aside
6. in same fry pan on medium heat add cup up minced onions, carrots, leeks, celery, garlic, and green    pepper and fry until slightly brown and set aside (constantly stiring because if you burn them you start over!
7. add one can tomato paste and continue to stir for about 5 minutes
8. add one can of crushed tomatos and spices and hot sauce and stir an additional
ten minutes
9. brown ground meat in separate fry pan and add all ingredients into
the pot of chicken water and cook for about an hour or so (stir every so often)
10. taste for salt
11. serves 10 to 15 persons or more. for fewer people you can adjust recipe

* CLAMS AND LINGUINE ASHTON STYLE (#6)

When I was very young (about 8 or 9) when my mother would tell us that we would be going to the A&P grocery store we would be very excited.; She would tell us that we would pick up a dozen clams at 37 cents a dozen and a couple of lemons. When we got home we would open the clams and put lemon juice on them and then eat them raw.  I still enjoy eating clams that way but I also enjoy eating clams in other ways; for instance "Clams And Linquine"; The following recipe is one I devised because most of the restaurants I have gone to have a habit of messing up a great tasting pasta dish. This recipe is very simple compared to some of my other recipes and I recomend following the recipe very closely and don't overcook the linquini! I also recomend using either one dozen cherrystone or top neck clams: both of these clams work very well but if your very rich then you can use three dozen little neck clams which are more tender.


INGREDIENTS:


1. One dozen cherrystone or top neck or three dozen little neck clams
2. 1/2 cup virgin olive oil
3. 1/2 stick butter (optional but adds flavor)
4. 6 cloves of garlic minced
5. 1 cup dry white wine (Chardonay works good)
6. 2 tablespoons parsley
7. salt and pepper to taste (garlic salt is optional)
8. 1 pound of good quality linguini

DIRECTIONS:
1. pour the white wine in a large soup pot
2. after scrubing and rinsing the clams in water, add them to the pot and cover
3. cook until clams open (do not use any clams that do not open, pour juice from
    the soup pot into a bowl but leave any sand in the pot) and remove and cool
    clams then mince them
4. pour olive oil into a larger fry pan and add butter cooking until it is melted
5. add parsley into fry pan and continue stiring
6. add minced clams into fry pan and cook about 10 minutes constantly stiring
7. add almost all the liquid from the clams except the little amount that contains
sand from the clams.
8. in a larger pot put about 2 qts of water and after it comes to a boil cook
linguine about 8 minutes or so until al dente. (please don't over cook) pour through a
callender
9. pour cooked clams into the pot of linguine and mix
10.serve with grated parmesean cheese for those who like cheese
11. serves 6 to 8 generously

* TUSCAN BUTTERNUT BISQUE ASHTON STYLE (#5)

ITALIAN ORIGINAL TUSCAN BUTTERNUT BISQUE

For the past few years we have been growing butternut squash. This
is our favorite squash to serve to groups or for just us. With excess
squash available I began to think about what else I could make from this
great vegtable. I began experimenting with Ideas and decided on a soup
to have before a main entree. You will not find a better soup to impress
friends or realitives. Follow the recipe closely though there can be slight
variations:

INGREDIENTS: (VEGETARIAN STYLE ELIMINATE THE CHICKEN AND CHICKEN BASE AND USE VEGTABLE BASE OR A STOCK OF VEGTABLES SIMMERED A GOOD 2 HOURS)
1. one whole frying chicken about 3 pounds in one gal of water (VEG STYLE
    ELIMINATE THE CHICKEN AND CHICKEN BASE AND
    ADD PENZEYS VEG BASE OR EQUIV OR 1 BOX VEG STOCK
2. 3 tablespoons of Miller chicken base or equivilent in jar (SEE VEG STYLE)
3. 1 large butternut squash cut in half length wise
3. 4 fresh red peppers deseeded and sliced in strips
4. 4 small leeks or 2 large leeks cleaned and sliced into rounds
5. 1 large or 2 medium onions peeled cut in half and sliced
6. 6 carrots cleaned and cut into pieces length wise
7. 6 cloves of garlic smashed, peeled and cut in half
8. 2 tbl of dried basil
9. 1 handful of fresh basil if available or another tbl of dried basil
10.5 tbl of olive oil
12.1 tsp of cayenne pepper
13.1 cup (8oz) of Italian tomato sauce-use sauce left over from
homemade spaghetti sauce.

DIRECTIONS:
1. cook whole chicken into a 5.5 qt pot with one gal water to which
you add chicken base and cook covered about 2 hrs. remove
chicken to use another time (makes great chicken salad)
2. cut squash and carrots length wise; deseed squash and
place in shallow pan; bake in 350 degree oven about 1 hour until soft; remove skin of squash and cut into pieces including carrots; add to stock pot;
water from pan can be kept and added to stock pot if needed
to maintain height of water in pot
3. Put olive oil in lg fry pan; add onions, basil, garlic,leeks'
cayanne pepper; stir and cook till all slightly soft; add to
stock pot
4 fry peppers in same oil and till soft; add all to chicken stock
pot including oil
5. add the spaghetti sauce to stock pot
6. cook for about 1 hour using a defuser between the pot and the
    flame
7 use a hand emulsifyer (motor boat-its worth having!) or blender
until totally blended-serve
8. option: you may add 3/4 cup cream at end if you wish
9 can serve 10 to 12 or more individuals or extra can be frozen
for future dinner

ITALIAN STYLE BONELESS LEG OF LAMB ASHTON STYLE (#4)

ITALIAN STYLE LEG OF LAMB ASHTON

Some people love lamb and some people hate lamb. I have a
cousin who won't touch it and one realitive equates it the with murder
of a cute little lamb. My wife Dottie loves lamb and so do I. A few years
ago I decided that there should be an Italian style lamb rather than
one roasted and topped with mint jelly. The result is what this recipe
is all about. I started with a nine pound leg of lamb that was on sale
for about 4.50 dollars a pound. The first thing I had to do was to
de bone it without cutting it all to pieces. Somehow it worked and I
was able to de bone it and after tying the lamb with butcher string I
had about a six pound boneless lamb for roasting and a lamb bone.
I admit I was not very confident that making it Italian style would succeed but I had an idea as to how I wanted to make it and what ingredients I would use. Follow the recipe and you will be surprized
how delicious the result will be:

INGREDIENTS:
1. one lamb roast eight or nine pounds with bone(6 pound boneless)
2. Remove the bone carefully leaving the roast
boneless and weighing about six pounds. tie
with butcher string and save bone
3. 3 medium onions, peeled, cut in half and sliced
4. 1 small can Italian stewed tomatoes
5. 1 cup dry red wine
6. 10 greek black olives pit them (not kalamata but larger ones)
7. 7 or so cloves of garlic peeled and cut in half
8. slight handful of oregano
9. 2 tab of millers beef base or eqivilent from a jar
10. 1/4 cup sugar
11. 1/2 cup of virgin olive oil

DIRECTIONS:
1. take the 16 pieces of garlic and puncture into roast all around
and take each piece of garlic add parsley with it and push into
hole; repeat this until all the garlic/parsley is used up
2. brown onions in 1/2 cup virgin olive oil and set aside
3. brown roast and bone all in same oil
4. put roast in a heavy roasting pan about 9 X 13 and 2 inches high
5. return onions around roast and browned bone for additional flavor
6. add olives around roast
7. mix wine with beef base and sugar and pour over and around roast
8. add can of italian style stewed tomatos (a must) over and around
roast. check for salt and pepper and add accordingly
9. sprinkle oregano over and around roast
10. after about 30 minutes baste roast(add more wine if necessary
11. bake in 325 degree oven about 1 hour and using meat themometer
check doneness by putting themometer in side to middle of roast
12. continue cooking about 30 minutes until the center of the lamb is pinkish and the temperature should be between 165 to 170 degrees
13. thicken sauce by making in a cup, a paste of flour and
water then add more liquid, stir and heating the pan on top of
stove stir in the thickener until sauce is made but not to thick

14. using an electric knife make slices thin; this should feed 10 to 14
people at 3 slices per person. make small red potatoes or mashed
potatoes.

* ITALIAN STUFFED ARTICHOKE WONDER ASHTON STYLE (#3)

Every time I see someone eating boiled artichoke leaves using only butter or a cream sauce; my reaction is one of if they only had my mothers recipe for stuffed artichokes they would be astounded by the difference. This recipe was a standard fare growing up in an Italian houshold. When I got married my wife learned to make this recipe and was and still is a favorite of my four grown children. In kindergarten, my son Michael was asked along with the other children to name his favorite dinner. His answer was "Artichoke Esgehetti
Spaghetti to eveyone else. The teacher sent a note home asking what he was refering to. I would encourage you to try this recipe that I name "Artichoke Pasta wonder". This is one of the many recipes that one has to just appreciate how good it is. It also is one that is great for vegeterians. This includes Catholics for lent, or anyone who wants a meatless meal. As I made out the recipe; it sounds somewhat complicated, but its really not; just follow the recipe and don't change the ingredients or directions!

INGREDIENTS: (VEGETARIAN DISH)
1. 4 artichokes,large nice green (non black or dry)
2. 1 cup Italian style bread crumbs
3. 6 cloves garlic peeled and minced
4. 1/2 cup parmesean cheese
5. 2 tablespoon dried parsley
6. 4 large eggs
7. 1/2 tsp garlic salt & 1/2 tsp pepper
8. 1 lb linguini pasta

DIRECTIONS:
1. cut the stems off the bottom of the artichokes & take bottom leaves
off.  the stems can be put into the pot and cooked.  Their almost like a
second heart which are a favorite part of the artichoke to eat
2. cut about 1/4 off the top of the artichokes and spread open
artichokes for stuffing
3. mix bread crumbs, parsley, garlic, cheese, olive oil and 1/4 tsp
garlic salt & 1/4 tsp pepper.
4. stuff each leaf with bread crumb mixture until all are full
5. put 4 eggs into a measuring cup with 3 minced garlic cloves
a little parmesean cheese and mix well
6. pour egg mixture on top of each artichoke
7. using a 5.5 qt heavy metal pot put enough oil to barely cover
bottom of pot to help prevent sticking
8. place stuffed artichokes into the pot with the top up and add
enough water to come up to 3/4 of the artichokes
(do not put a cover on the artichokes)
9. preheat oven 350 degrees
10.bake artichokes about 15 20 minutes until tops are lightly
brown (again, do not cover)
11. remove pot from oven and place on the top of the stove(on the top
of a defuser which is about a 6 inch round pie shaped metal holy
object that some hardware stores sell and one that protects the
artichokes from burning(also good for spaghetti sauce)
12. cook on moderate heat (without a cover) until begining to boil then
reduce to simmer about two hours (check to make sure water stays about
the same during cooking (to make sure artichokes are done-pull a leaf
off and eat the end which should be tender); the choke is in the center and
is a bunch of  whitish strands that is inedible.  you can reduce the
sauce if to thin and you can add a little of any bread crumb mixture
that may be left over to help thicken sauce if desired
13. in another 5.5 soup pot fill until about half way up and salt water(about 2 tbl salt or
so) and let it come to a boil and add about a pound of linguini which you have
broken in half and cook about 8 minutes until al dente and drain
14. remove the four artichokes from the pot they cooked in and turn
them over and cut in half(never cut the artichokes on top as
they will fall apart)
15. the liquid in the pot will be the sauce to mix with the linguini
16. add this artichoke sauce over the linguini and toss together
17. this should serve 4 to 7 or 8 people (have parmesean cheese to
sprinkle on linguini and 1/2 artichoke or more per perosn;
spoon extra sauce on the linguini for each person if desired
ENJOY

THE END ALL OF " ITALIAN WEDDING SOUP" ASHTON STYLE (#2)

INGREDIENTS:
1 whole frying chicken about 3 lbs
 3 tablespoons miller or equivilent chicken soup base in jar
 1 slight teaspoon pepper
 2 tablespoons dried parsley
 5 cloves of peeled garlic minced
 3 medium onions cut in half, sliced thin and minced
 5 carrots cut very small
 1 bunch of escarole torn to pieces the size of a half dollar

RECIPE FOR MEATBALLS (ingredients separate from above
ingredients
1 lb of ground chuck
1 cup italian style breadcrumbs
1 egg
1/4 cup of parmesean cheese
4 cloves of peeled garlic minced
1 teaspoon mixed italian spices
roll into meatballs the size of a small marble
DIRECTIONS:
1 put chicken in deep pot and cover with water 2" above chicken
2 add soup base, pepper,and parsley simmer for 1 1/2 hrs
3 remove chicken and use for another purpose (makes great chicken
salad)
4 add minced onions, carrots and cook for 1/2 hr
5 add rolled meatballs the size of a small marble, and torn escarole
and simmer an additional 1/2 hr
6 NO PASTA AS IT DOESN'T NEED IT; GREAT BEFORE HEAVY ENTRE LIKE PORK
6 will serve at least 8 to 10 generously

ORIGINAL PORK LOIN (THE BEST) IN WINE SAUCE ASHTON STYLE (#1)

BEST RECIPES OF FRANK ASHTON

ONE WONDERS WHY I LOVE TO COOK.  CERTAINLY, MOST ALL PEOPLE WHO HAVE HAD ONE OF MY ORIGINAL RECIPES HAVE ALWAYS BEEN IMPRESSED.  I ALSO LOVE TO PAINT AND HAVE WON MANY AWARDS INCLUDING 4 FIRST PLACE AWARDS IN OIL IN THE PAST 6 ART SHOWS i HAVE ENTERED.  I GUESS BOTH OF THESE HOBBIES HAVE A LOT TO DO WITH ONE OF MY FAVORITE SAYINGS "TO ME GOOD ENOUGH IS NEVER GOOD ENOUGH! I CHOSE THIS RECIPE FOR MY FIRST ONE TO GIVE TO ANYONE WHO WANTS TO IMPRESS THEIR GUESTS WITHOUT SPENDING A LOT OF MONEY.  PLEASE TRY IT AND YOU WILL KNOW WHAT I MEAN! I NAMED IT ASHTON ORIGINAL ITALIAN PARSLEY GARLIC PESTO STUFFED PORK LOIN IN A PEPPERCORN WINE SAUCE. THIS RECIPE IS INEXPENSIVE, DELIICIOUS, AND CROWD PLEASING!

INGREDIENTS:
5 to 8 pound pork loin, butterflied down center (even sides) but
not cut through and pounded with a food mallet to be somewhat flat
1 750 ml sparkling white wine (only); believe it or not Ruinite
Bianco works great but any white sweet sparkling wine will work
3 large onions cut in half and sliced thin
1 bulb garlic peeled and put in a zip lock bag and smashed
1 4oz bottle of parsley or equivilant
1/4 cup olive oil
slight handful of black peppercorns
about 7 ft of butcher string that your butcher will give you

DIRECTIONS:
1. Flatten butterflied pork loin
2. mix smashed garlic,parsley, and olive oil together
3.lightly salt interior of pork loin
4. spread parsley pesto down middle of loin and fold and tie with
butcher string
5. put enough olive oil in bottom of heavy 12" by 15" pan by 2" to 3"
high and brown all sides of meat well (set aside)
6. brown onions in same pan
7. return loin; add 3/4 bottle of white sparkling wine,
peppercorns, and salt and pepper roast
8. bake at low 325 degrees for 1 1/2 hours until done but not dry
add rest of wine if getting dry (remove loin to make sauce)
9 make sauce by using flour in about 1" of wine or water in mug;
then mix to paste and add wine to near top and mix then add to
boiling pan (add some water if necessary do not want it too thick)
10 serve with small red potatoes and julienne carrots and green beans
11 a half roast (4 lbs) will serve 9 generously and a whole roast
(8lbs) will serve 12 to 18. (many times whole pork loin $1.99lb)
 "