* ASHTON STYLE CAESAR SALAD DRESSING FOR 6 TO 600 OR MORE(#51)

     Many years ago when I was cooking for the German students I needed to come up with a salad dressing which was good tasting yet cheap.  My wife Dottie came up with the following recipe and I have used it for guests from 2 to 30 and for groups from 50 to 500.  It is probably not a true Caesar salad dressing but what the hell, it works, and I have received hundreds of compliments from those who have eaten my salads. Additiionally it is very good, easy to make and cheap!

INGREDIENTS:
THIS RECIPE IS FOR A QUART MASON JAR BUT CAN BE ADJUSTED FOR ANY SIZE CONTAINER.

•  a pint or quart jar
• about a quarter of the container of cider vinegar
•  vegtable or olive oil poured into the same container
•  filling it up to 2/3rds
• 4 cloves of garlic per quart minced
• 2 tab of sugar to the quart
• 3 to 4 tab of parmesean cheese to the quart
• 1 tab of Italian spices (better)or oregano (ok)
• 1/2 tsp of pepper
• 1/2 tsp of garlic salt (better) salt (ok)

OPTIONAL:
      I egg per quart whipped

DIRECTIONS:
   1.  stir the hell out of it especially just before adding to the salad
   2. 2 qts of dressing will serve about 100 people.  5 qts will serve
       about 500; but you will need a large bowl-ha ha
      

LAMB, VENISON, OR BEEF IN A PORT REDUCT. SAUCE ASHTON STYLE (#50)

     If you want to go from venison that has a wild, sometimes gamy taste, to one that is truly
delicious, try this recipe.  A few years ago I was given a venison roast which weighed about

4 to 6lbs. When we lived up in Wisconsin and Minnesota, we had venison at least once a month as my father in law was an avid deer hunter. 

     I only wished I had this recipe then as the roasts we cook were always slightly gamy.  I believe that saurbratten was created by the Germans many years ago because the use of  marinating it in wine and onions would take away the gamy taste.
       I remember when I was in college and low on funds (which was fairly often) a friend who was from Minnesota said he would give us a few pounds of  venison hamburger.
he told us to make patties with it and fry it with onions. He said the onions would take away the gamy taste and to throw them away and eat the hamburgers.  Well, we did eat the hamburgers but were hungry enough that we also ate the onions!
     In coming up with this recipe I had wanted to try something a little different. I had already created an Italian lamb recipe but decided to try something similar yet different.  Gone was the tomatoes and oregano.  I decided to keep the sliced onions and also to add port wine which gives meat such as venison, lamb, or even beef a flavor that is distinctive and quite good.  This means that any of the three meats you might chose to use will be worth serving to guests; one could even  use a pork roast or pork tenderloin. My
only suggestion is pick one you like and try it! Then another time try a different roast.

INGREDIENTS:
      a 6 to 9 lb lamb, venison, or beef roast
      if you are making a lamb roast take the bone
     from the roast and brown it in the olive oil till
     well browned ans set aside
       1 cup sugar for marinade
       1 cup salt for marinade
       3 qts water for marinade
      1/2 bottle of good red port wine or use 1 cup
      of white port wine and 1 cup of pinot grigio, or
      2 cups of white sweet sparkling wine
      1/2 cup of virgin olive oil
      1 bulb of garlic, each clove peeled and smashed
      6 oz dried parsley
      3 medium onions peeled and sliced
      5 large carrots, or 7 small carrots with the green
        end still attached, and peeled
      3 tab of  Millers beef base or equivilent
      1/2 tsp of ground pepper
      slight handful of peppercorns
     
DIRECTIONS: (preheat oven 350 degrees)
      1. pour the 3 qts of water into a large
          soup pot then add the sugar and salt
      2. put the roast into the marinade
          and marinade over night
          the next day remove the venison.
    using a sharp pointed paring knife, put
          cuts into meat and take a half clove of
          garlic with two fingers of parsley and
          stuff into the hole.  do this all around
          the roast until all the garlic is gone.
      . put the 1/2 cup of virgin olive oil in a fry
          pan over moderate heat
      3. when fry pan  is hot,  brown the roast on all
          sides and then set aside
      4. in the same fry pan fry the onions until they
          are nicely browned
      5. using a heavy pot, ceramic casserole, or a
          13" by 19' heavy pan if available, put the
          roast, onions, carrots, 2/3 750 lt of red
          sparkling Runiete,and peppercorns
          in the pot and cook in oven without a cover
          about 1 1/2 hrs and check and make sure
          there is enough wine in the pot and add more
          if need be. At this time you can check doneness
         and how tender the meat is.  if need be cook an
          additional half an hour and using a meat
          thermometer push in the middle and have a
          temperature of 160-165 degrees.
     6. when the meat is done,remove from the pot
         and let set about 10 to 15 minutes
     7. use an electric knife to cut meat in thin slices
     9. in a metal pan pour the jucies in; make a paste
        of flour or arrowroot in a large cup and then add
        liquid (water or wine0 and stir well.  put heat under
       the pan and stiring with a large spoon, add the mixture
       to the pan until it is thick enough but not too thick. you
       can keep the liquid thinner using less thickener for more
       of a sauce than a gravy.
    10. this will serve 6 to 8 people generously (ENJOY)   

     

CHICKEN SALAD SURPREME ASHTON STYLE #(49)

I am amazed how some restaurants can screw up something as simple as chicken salad.  The following recipe is simple but delicious.  It can be used by itself or as a sandwhich. Try it and let me know what you think!
frank

INGREDIENTS:
     1whole chicken for a full recipe and a half chicken for a half recipe.
     3 tab Millers Chicken Base or equiv
     1/2 jar (16oz) of  Miracle Whip Salad Dressing (much better than Mayo!)
     1 medium onion for a whole recipe and 1 small onion for a half (minced)
     2 stalks celery for a whole recipe and 1 stalk of celery for a half (minced)
     1/2 tsp salt for a whole recipe or to taste; 1/4 tsp salt for a half
     1/2 tsp pepper for a whole recipe or to taste and a 1/4 tsp pepper for a half

     OPTIONAL:
     10 red grapes cut in half for a whole recipe and 5 grapes cut in half for a half
     10 walnut pieces cut in thirds for a whole recipe and 5 walnuts cut in half for a half

DIRECTIONS:
     1. boil the chicken for 1 1/2 hrs;  in 3 qts of water which you add the 3 tab of  Millers Soup Base
     2.  debone the chicken and cut into small pieces
     3.  put the pieces in a large bowl and add the onions, celery, 16 oz of Miracle Whip, salt, and  pepper
         and mix ingredients together until all of them are incorporated.  You may also add the optional
         ingredients but try the salad first before you decide to add anything else.  ( you might try out a little
        amount of salad with the optional ingredients to see if you want to add them.  This recipe is ready to
        serve but will hold up for several days.
    4. the whole recipe will serve from 8 to 15 people depending on how you serve it; the half  recipe will
       serve from 5 to 8 people ENJOY

    

* SHRIMP BISQUE ASHTON STYLE #(48)

INGREDIENTS: (VEGETARIAN STYLE, ELIMINATE THE CHICKEN AND USE VEGTABLE BASE OR YOUR OWN BY SIMMERING CELERY, CARROTS, ONIONS, PARSNIPS, AND ANY
OTHER VEGTABLES YOU LIKE AND MAKE YOUR OWN VEGTABLE STOCK)
1 whole chicken (for vegetarian style eliminate the chicken and use
   Penzeys Vegtable Base or equivilent)
2 to 3 pounds of  shrimp (40 to 60 to a pound)
1 qt half and half
16 oz heavy cream
2 carrots peeled and minced
2 stalks of celery, minced
2 to 3 shallots peeled and minced or 1 lg onion minced
8 oz of crushed tomatoes
1 bunch of fresh thyme (remove after soup is done)
3 bay leaves (remove after soup is done)
1 tsp salt and 1 tsp pepper
4 to 6 oz of brandy
1 stick of butter cut into small pieces
1/2 cup of virgin olive oil
16 oz of Pinot Grigio white wine
(could be white dry wine also)
1 tsp of saffron

optional:
1(6oz) lobster tail cooked and (cut into small pieces)
(gives an added flavor to this dish)
10 drops of red and 10 drops of
yellow food coloring

DIRECTIONS:
1. put the whole chicken in about
   2 qts of  water in a soup pot with the
   3 tab of Millers or equiv. soup base and
   cook for 1 1/2 hrs remove chicken
   save chicken stock (VEG STYLE, ELIMINATE
   CHICKEN AND CHICKEN BASE AND  put
   3 tab of Penzeys Veg Base or equiv or a box of
   veg stock
2. put 8 oz of virgin olive oil and 1 stick
   of butter in a lg fry pan and making sure
   the shrimp is dry and  fry 1/2 the shrimp
   with the tails on until almost done; add the
   saffron to the shrimp and stir in (set shrimp aside)
3. add the other half of the shrimp and
   this is the time to add the lobster and
   cook until done (more saffron if you have it)
   (set aside separate from first shrimp and save
   the oil in the pan for frying the vegtables; add
   a little more oil and butter if necessary)
4. remove tails from all the shrimp and
    put them in a small pan with 16 oz of
    water and cook about 20 minutes or so
    and strain flavored juice into the soup pot
5. in the fry pan, add minced carrots, minced shallots or onion,
    and cook until translucent
6. add 8 oz of crushed tomatoes to the pan of
    vegtables
7. add the salt and pepper
8. put the first shrimp into a blender
    and mix until medium ground
9. cut the second shrimp and optioinal lobster
    into small pieces and add to the soup pot
10. add the ground shrimp to the soup pot
11. add the wine, and chicken stock to the
     soup pot
12. add the half and half and the heavy cream
      to the soup pot and stir until incorporated
13. cook soup over moderate heat over a defuser
      continually  stiring until it is done (about a half
      an hour or so)
13. add the optional food coloring and stir in well
      (cream colored soup is better than white soup)
14. taste for flavor and salt (add an additional tab of
     Millers soup base or so until your satisfied with
    flavor and salt
15. this will serve 8 to 10 people generously (ENJOY)

* THE BEST MUSTARD POTATO SALAD EVER,FRANK ASHTON STYLE (#47)

     Some years ago  Don Strother, a friend of mine and a German teacher held a 3 day German camp for students to emerse themselves in the German language.  When he lost the person who had been cooking for the camp he asked me if I was willing to take over.  I said yes and for many years I cooked breakfast, lunch and dinner for some 125 students, and an additional 10 or more staff.  I learned how to cook Saurbratten, schnitzel, and other German dishes.  I loved doing it and the kids "thank goodness" loved eating what we served them.  How does one tell if they liked what you cooked? Look in "believe it or not "the garbage can after the meal".  If it was full, they didn't like it!; if it was near empty, they did like it! I loved the fact that it was always near empty! What does this have to do with potato salad which is American as blue berry pie? It was easier to make than German Potato salad and they liked it! The problem I faced is how much potato salad do you make for all those people for lunch.  I asked my mother whose recipe is close to what I made (the reason to say Ashton Style).  I would make 2 batches of  10 pounds each of the potato salad which would give each person about 4 to 6 oz. The 5 lb receipe will serve at least 20 some people at a home meal as a side dish. 

INGREDIENTS:
 5LBS OF POTATO SALAD
(FOR ABOUT 10 TO 20 PEOPLE)                                           

INGREDIENTS:
5lbs of regular white  potatoes
(Idaho baking potatoes are not
quite as good for this recipe but
can still be used)
6 eggs
1 medium or large onion peeled and minced
1 jar,  30 oz Miracle Whip Dressing
( I don't like Mayonaise for this dish
but it may be because I grew up on
Miracle Whip because it was cheaper)
2 tsp salt
2tsp pepper
1/2 red pepper minced
1/2 yellow pepper minced
1/2 green pepper minced
3 tab yellow mustard, check for
color after mixing and you may wish
to add a little more; just remember,
you can't remove any!
                                                                                                                                                                                     1
DIRECTIONS:
1. boil eggs and potatoes together until
   potatoes are cooked through but firm
  (overcooked or even undercooked is
  death to this recipe)
2. peel eggs and potatoes and cut into
    small pieces
3. put the cut potatoes and eggs into a lg
    bowl
4. add the onions, peppers and salt
5. add the Miracle Whip salt and pepper
6. mix well without smashing the potatoes
7. try to make this the day before you intend
    to serve as the flavors will be enhanced
8. this recipe will serve 10 to 20 people depending
    how much you give each person (ENJOY)

GUESS WHAT; FOR 10 LBS OF POTATO SALAD JUST DOUBLE THIS RECIPE!)

BRINED FRESH HAM ROAST ASHTON STYLE (#46)

INGREDIENTS:
6 to 8 lb fresh ham with the bone in
3 qts of water for the brine
4 stalks of celery
5 or 6 baby carrots or 4 regular
carrots peeled and cut in half
5 medium parsnips peeled and cut in half
2 medium onions, peeled and sliced
6 cloves of garlic smashed
1 cup pinot gregio white wine
1 cup white port
1/2 cup of  brown hot sweet mustard
 1 tsp ground cumin
1 tsp ground mustard
1 tsp oregano
1 tab garlic salt
2 tab paprika
1 tsp ground cajun spice (the more the hotter)
1 cup of dark brown sugar

DIRECTIONS: (pre heat oven to 450 degrees)
1. put about 10 cuts around the ham
to insure the brine is able to get
into the interior (somewhat) and put
the ham into a deep pot and fill
with  about 3 qts of water
2 mix the salt and sugar together
  in some water  and then pour into the pot
and stir until incorporated; (let
the brine soak for 2 days)
3. remove ham from the brine, pat dry,
 and make cuts in the fat criscrossed
and first rub the mustard on the ham
then using your hand rub the spices
on the ham (check the spices I suggest in
the ingredients above)
4. place the ham into a roasting pan
5. mix the Pinot Grigo and white port and
    pour around the ham
6. bake in the oven at 450 degrees  for an hour
   (uncovered) if the liquid is low add more of the
   two wines
7.put the carrots and parsnips in two qts of water
   and cook for about a half an hour and remove and
   set aside
8. reduce heat to 350 degrees and bake an additional
   2 hrs
9. when the roast is about one hour left add the vegtables
    around the roast including the garlic and cook another hour and check
    temperature which should be 165 degrees or so
10. remove the ham and let sit and remove the
   vegtables for serving.
11. slice with an electric knife
12.  this will serve 6 to 10 people generously (ENJOY!)

* APPETIZER STUFFING FOR MUSHROOMS, CREPES, SM CLAMS , MUSSELS, OYSTERS,(#46)

INGREDIENTS:
1 box stove top stuffing or equiv; make according
to the box but reduce water by 1/2 cup
1/2 cup virgin olive oil
1 medium onion, peeled and minced
1 small pkg of imitation crab, minced
*if you don't use the optional spices add
1/2 tsp salt and pepper

OPTIONAL:
1/2 tsp Weber N'Orleans Cajun spice or equiv
1 tsp Millers or equiv chicken base (vegetarian style
eliminate chicken base and add
1 tsp Penzeys Veg Base or  equiv)
1/2 cup heavy cream

DIRECTIONS:
1. mix Stove Top Chicken Stuffing
according to box less 1/2 cup water
2. put olive oil in a fry pan and fry
minced onions over moderate heat
until slightly brown
3. add imitation crab and desired spices
and any optional ingredients including
heavy cream if desired and stir until
lightly brown
4. brown mushrooms in a separate fry pan
until slightly brown (set aside)
5. for crepes; make a couple of dozen small
    crepes (see recipe) and set aside; just before
    serving put the hot stuffing towards one end
    and roll them up and place them on a foil
    covered cookie sheet.  Pour a some Creole cream
    sauce (see recipe) over them and transfer them to a
    large platter to serve. this sauce can be poured on
    any of the other items if you wish.
   
5. for a dozen mussels, clams or oysters, heat in
water until they are open; split the
shells in two and they are ready to
stuff. (you may stuff shells or without
the seafood
6. place all the stuffed mushrooms and or
shells on an aluminum foil covered cookie
sheet and broil them until top is slightly
brown
7. remove from cookie sheet and place cooked
stuffed appetizers on a serving tray.
they are great, hot or room temperature

* CREPE RECIPE:
      INGREDIENTS:
         1 cup flour
         1 1/4 c milk
         (add more milk to mix to thin as necessary)
         2 eggs (stirred together)
         1/2 tsp sugar
         1 tab oil
         1/2 tsp salt
         1/2 tsp bk powder
         1/2 tsp soda
     DIRECTIONS:
         1. add all the dry ingredients and mix well
         2. add the eggs and mix in well
         3. add the milk and mix in well
             if too thick add more milk
         4. put a little oil in a fry pan and
             have burner on medium high
         5. pour a small amount of  batter
             in pan and fry until bubbles form
             and flip over and fry the other side
             until golden not brown, remove and
             set aside. (sometimes the first ones
             are not good, throw them away and
             perfect your crepes to set aside)
        


* CREOLE SAUCE RECIPE:
     INGREDIENTS:
      1 pint of heavy cream
      1/2 tsp of Weber Cajun Spice
      (or equivilent) the more you add
      the hotter it will be
      1 small onion minced
      1 piece (stalk)of  celery minced
      1/4 cup of virgin olive oil
      1/2 tsp garlic salt
     
DIRECTIONS:
     1. put the virgin olive oil in a medium
        fry pan on moderate heat
     2. fry the minced onion and celery until
         translucent
     3. add the cajon spice and garlic salt and
         mix stir well
     4. add the cream a little at a time as you
         contiue to stir until the liquid is well
         incorporated to make the sauce
     5. you are now ready to put on the crepes
         or other items as you wish
     

* MUSSELS, FRENCH/ ITALIAN (ASHTON STYLE) (#44)

INGREDIENTS:
2lbs of mussels, debearded if necessary
6 cloves of garlic, peeled and minced
1/2 cup of virgin olive oil
1 cup any white dry wine (not sweet,chardonay etc)
juice of one lemon
8oz of parmesan cheese
2 tab of dried basil
1lb of linguini pasta

DIRECTIONS:
1. cook the minced garlic in the olive oil
on moderate heat until lightly brown
(don't burn as it will taste bitter);
2. add the basil (that makes it Italian!)
3. add the white wine, cover pan and
continue cooking about 5 minutes
4. add the mussels, cover the pan and
cook until all the mussels are open
(disregard any that don't open)
5. add the parmesan cheese and stir in well
6. cook pasta according to the box and pour
the mussels over the pasta
7. this will serve 6 people generously

* MUSSELS, ITALIAN ( ASHTON STYLE) (43)

INGREDIENTS:
     2 lbs of mussels
     2 medium onions peeled and sliced
     1/2 cup virgin olive oil
     1/2 can tomato paste (contadina or equivelent)
     3/4 can, 28 oz, contadina crushed tomatoes
     1 cup sparkling red wine (Ruinite Red is good
     for this recipe as it is a sweet sparkling wine)
     4 cloves garlic peeled, smashed and minced
     3 tab dried basil
     1/2 tsp salt
     1/2 tsp pepper
     1 tab of sugar (especially if you don't use a sweet wine
     1 lb pasta of your choice (such as thick spaghetti,
     penne pasta, lg shells, or linguini)

DIRECTIONS:
     1. wash mussels and debeard if necessary; put them
         into a pot with the wine and cook until they are open;
         disgard any that don't open, (set aside)
     2. put the olive oil in a lg fry pan and fry onions on
         moderate heat until they are lightly browned about
        8 minutes; then add the minced garlic and stir in and
        cook an additional 5 minutes (keep the olive oil in the
        pan and continue as follows:
     3. add 3 tab dried basil, salt, pepper, and sugar, stir in
     4. add tomatoe paste and stir in
     5. add 3/4 can 28oz crushed tomatoes and stir in
     6. add the mussels and wine, continue stiring  and cook for
         about 15 minutes on moderate heat using a defuser in
         between the pan and the burner (to prevent burning; if
         you don't have a defuser cook on low heat and make
        sure you continue to stir about 15 minutes
     7. mix pasta according to box and stir in the mussels with
        the sauce
     8. will serve 6 generosly
    
    

* SICILIAN EGG IN A BASKET SOME CALL BISCOTTI OR PASTARIA EASTER COOKIES GRANDMA SIDOTI (#42)

      This recipe is a traditional Easter cookie especially with Sicilians like my mother Mary (Sidoti) and my grandmother Conchetta and grandfather Francesco.  My mother was born in Cleveland but my grandmother was born in Sicily in the town of Santa Agatha di Militelo and my grandfather also was born Sicily  in the town of  Patti on the North coast.  Both cities are in the provence of  Messina.  I can't remember any Easter that my mother didn't make these cookies. The pronounciation in Italian sounds more like Pastadia.  The eggs are colored but not boiled.  They are put on the cookie and baked.  I hope you enjoy this cookie.
Some hints are not to put the finished cookies in a plastic bag as it will taste stale and spongy; they are usually put into cardboard boxes left over from Christmas.  They will get hard which is probably why my grandfather used to dunk them in red wine. I only like them with the simple frosting and sprinkles on them.
ENJOY

INGREDIENTS:
     5 lbs of all purpose flour
     2 cups of granulated sugar
     8 eggs
     2 1/2 cups of whole milk
     2 1/2 to 3 cups shortening
     6 tabs baking powder
     2 tab pure vanila
     2 tab anise extract (optional)
     1/4 to 1/3 cup anise seed
      a bottle of colored sprinkles to
      put on them after the glaze is put
      on them and before it gets hard
      so it sticks
     
DIRECTIONS:
     pre heat oven 350 degrees
     1. blend sugar,shortening and eggs in a lg bowl
     2. mix flour and baking powder and add flour slowly
         to shortening
     3. add milk a little at a time until incorporated
     4. add rest of ingredients and mix into dough
         until incorporated 
     5. dough should not be too dry or too sticky
     6. roll dough to the size of a broom handle
     7. cookies can be cut (1 1/2 to 2 inches) on an
         angle and put on a cookie sheet but not too close to each
         other ( no need to grease the pan due to the amount of
         shortening in the dough--won't stick)
        
     8  INSTRUCTIONS TO MAKE AN EGG IN A BASKET
           1. color as many eggs as the amount of  Easter
               Baskets you want to make
           2.. cut a length of dough the thickness of  a
               broom handle; for a single basket cut a length
               about 6 inches; put a slit down the middle about
               2 inches in length and place an egg in the hole
          3.  roll a length of dough the thickness of a pencil
               and place around the egg.
          4.  you may wish to make a cross on the top of the
               egg touching all 4 sides around the egg
          5.  make cuts at each end of the cookie to fan out
               the ends of the dough
          6.  place egg baskets on a cookie sheet; again not
               too close to each other (no need to grease the pan
               due to the amount of shortening in the dough; (won't stick)
          7. bake at 350 degrees for 20 to 30 minutes

GLAZE FOR COOKIES:
          INGREDIENTS:
            16 oz of powdered sugar
            1 container of colored sprinkles
            1 tsp of pure vanila
            enough water to mix with the sugar until the color
            is consistency of milky white translucent color
            (not too thin or too thick)
DIRECTIONS:
          1. mix sugar and water until the mixture is milky white
             the consistency of light cream
          2. using a pastry brush, brush mixture rather thick
              on the cookies
          3. use the sprinkles immediately so they stick to the
              frosting.  ENJOY!

OPTIONS: 1. if you don't like anise you can substitute 2 to
                      3 tab of lemon extract
                   2. instead of  glazing the cookies you can
                       roll out each cookie with each end pointed
                       and sprinkle the top with water and roll in
                       sesame seeds

    

FRENCH CASOULETT ASHTON STYLE (#41)

     The first time I heard of the French dish "casoulet" was from the movie GIGI staring leslie Caron and Louis Jourdan.
In the scene where Gaston comes to visit Gigi and her grandmother, he, who is so rich and could buy any dish he would want, smells the casoulet that Gigis Grand Ma Ma (Hermioni Gingold) is cooking and stays for dinner.  She tells him it is only a "poor casoulet".  It sounded so good that I was able to have it at a French restaurant and really enjoyed it.  I have looked at various reicpes and was not satisfied with any of them and decided to try my own variation.  The recipe can contain various meats with beans and vegtables and is another one of the reicipes that was "a poor mans dinner" using leftovers. This traditional dish would now be an expensive dish in a good French Restaurant today.  My version below would probably not be considered traditional nor a modern variation but I hope you will enjoy it!

INGREDIENTS:

     1/2 cup olive oil
     2 qts chicken broth (mix 3 tab of Millers or equivilent
        chicken base with 2 qts of boiling water
     6 oz of salt pork sliced
     5 links of Italian mild sausage (I make my own using
     the recipe from my original recipe blog
     1/2 duck or if not available, one cornish hen cut into
     4 pieces
     2 cans of  great northern beans with liquid
     5 carrots, peeled and cut in half
     (optional, 3 tbls capers)
     1 lg onion or 2 medium onions, peeled and slice thin
     5 cloves of garlic, peeled and smashed
     1 can of contadina or equivilent diced tomatoes
     8 oz of  good red wine
     8 oz of  Italian style bread crumbs
     1 bunch  bouquet garni  (fresh thyme, 2 bay leaves,
     and a small bunch of fresh parsley

DIRECTIONS:
     1. preheat oven to 325 degrees
     2. put 6 oz of sliced salt pork in 2 qts boiling water for about
         ten minutes, remove and cut into small pieces
     3. pour a 1/2 cup of virgin olive oil in a large fry pan
         over moderate heat.
     4. dry the salt pork and fry in the fry pan until the
         pieces are slightly browned (set aside)
     5. put the sliced onions in the same pan and fry until
         the onions are slightly browned then add the smashed
         garlic and cook an additonal 10 miunites constantly
         stiring so as not to burn the garlic (set aside)
     6. fry the sausage in the same pan until browned on
         all sides (set aside0
     7. brown the cornish hen pieces until browned on all
         sides (set aside)
     8. return the onions and garlic into the fry pan (optional add 3 tbls capers)
     9.  add the can of tomatoes and stir with onions/garlic
          about ten minutes
   10. add the mixed chicken stock and stir into tomatoes
         and onion/garlic
   11. add the carrots and beans into the vegtables and 2 qts water
         stock and and cook them on high heat until they are almost
        done and liquid is reduced about a third
   12. put all meat and vegtables into a ceramic casserole
         pot along with the bouquet garni
   13. sprinkle the bread crumbs on top of the dish
         and cook for about 2 hrs covered with foil
   14. remove the foil and broil until the bread crumbs are
         browned, taste for doneness and  flavor, and you are
         ready to serve
   15. will serve 6 to 8 generously (ENJOY)