* 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