*ZUCCHINI WITH ONIONS AND TOMATOS ITALIAN, ASHTON STYLE #(67)

I love rattatouile but when you only have zucchini and onions in the house,one can still make a recipe that is excellent tasting with the addition of diced or homemade Italian tomato sauce. The ingredients besides zucchini are onions and either homemade Italian tomato sauce or diced tomatos.  This recipe is simple and delicious.  My wife Dottie is the one who came up with it as a way of making the zucchini better tasting then just with onions.  My suggestion for you is to try it and see for yourself ENJOY

INGREDIENTS

3 small zucchini with the skin on (about 1 1/2 to 2 inches in

   diameter. though an equivlent amount of  large zucchini can

   be used by cutting it into small pieces

2 medium onions, peeled, cut in half and sliced

4 cloves of garlic peeled and smashed

16 oz of homemade tomato sauce, a lg can of diced tomatos,

or 2 small cans of  Italian style stewed tomatos

1/2 cup of virgin olive oil

1/2 tsp salt

1/2 tsp coarse ground pepper

DIRECTIONS;

1. cut the zuchinni into a little larger than 1/8th inch slices

2. peel 2 medium onions and cut in half and then cut into

    slices

3. pour 1/2 cup of virgin olive oil into a lg fry pan over 

    moderate heat

4. when hot add the onions and garlic and fry until slightly brown

5. add the zucchini into the fry pan and cook for about

    10 minutes until they are getting slightly brown 

6. add the salt and pepper and stir into the zucchini

. add the tomatos into the fry pan and continue cooking

    about 5 minutes or so until all is incorporated 

7. this recipe will serve 4 to 6 generously

*FRIED GREEN TOMATOS ITALIAN, ASHTON STYLE #(66)

The first time I knew about "Fried Green Tomatos" was the film of the same name.  From that I learned that it was a Southern reicipe that many loved to eat.  In the film the one thing that was evident was that they were fried in oil and looked very greasy.  I then tried to make them according to the recipe from the deep South.  What I found is that they can be greasy but did taste good.  Some time later I decided to try an Italian version adding basil and oregano and Parmesean cheese.  I found I like this recipe even better and the following is the recipe: ENJOY

INGREDIENTS

     4 medium tomatos cut a little less than 1/2 inch

     1 cup of flour

     1/2 cup of white or yellow corn meal

     1cup Italian style bread crumbs

     1/2 tsp oregano

     1 cup buttermilk

     3/4 cup virgin olive oil

     1/2 tsp basil

     1/2 tsp salt

     1/2 tsp coarse ground pepper

     1 jumbo egg

    

DIRECTIONS

     1. cut the tomatos in slices a little less than 1/2 inch

     2. mix all the dry ingredients in a large bowl

     3. mix the jumbo egg and buttermilk together in a bowl

     4. dredge each slice of green tomato on both sides in flour,

         then into the egg/buttermilk, then into the Italian corn meal mix

     5. heat the virgin olive oil in a large fry pan over moderate heat

     6. fry no more than 3 slices of  coated tomatos at about 3 to 5 minutes

         at a time until browned; then turn them over and fry the other side

         the same amount of time until browned.

     7. remove them from the oil and place on paper towels to absorb oil

     8. serves 4 person generously

     9. you may wish to use the ranch dressing recipe # (60) as a great

         sauce to put on them before serving

        

    

    

    

CHICKEN FEET SOUP ASHTON STYLE #(65)

     When I was young my mother and grandmother made "chicken feet soup"!  Yes from chicken feet.  Last year when we visited the West Side Market I wondered if anyone there sold chicken feet.  Behold, yes there was a butcher that had chicken feet so I bought about 2 1/2 pounds of them. Italians made this soup because it was cheap and good. About a week later, after visiting the Market and bringing the chicken feet home where they had been in the freezer; I thawed them and but them in a pot with some Millers Chicken Base and cooked them about 2 hrs.  At this time, I removed the chicken feet nails which I had not been abled to get off when raw. The following receipe follows the regular recipe for making chicken soup.  I realize that most of you won't make it but for those adventurous souls I suggest you try it and I think you will discover that its actually very good and fun to gnaw on! This is especially so for those who like to gnaw on bones as the feet are mostly bones and cartiledge. ENJOY

INGREDIENTS:
      2 to 3lbs of cleaned chicken feet (the outer yellow skin is removed).
      3 tab of Millers or equivilent soup base
      1 tsp of coarse ground pepper
      2 tab sugar
      2 medium onions peeled, cut in half, then cut
         in half again and sliced not minced
      4 lg carrots or 8 small carrots, peeled and cut in thin circles
      3 stalks of celery cut in pieces (cut in half towards thick end then slice)

DIRECTIONS:
      1. put the chicken feet into about 3 qts of water
      2. add 3 tab of Millers Chicken Base or equivilent;
          and the sugar
      3. cook over moderate heat for about 1 1/2 hrs until the
          chicken feet are tender. (liquid should be reduced
          which is better for flavor unless you feel it is too salty
          then add some more water.
     4.  if the chicken feet are very tender set aside covered;
     5.  add the vegtables and cook about 45 minutes until all is tender.
     6.  taste the soup and adjust salt and pepper if necessary
     7.  add the chicken feet back into soup and simmer an
          addititonal 1/2 hr
     8.  this recipe should serve about 6 or even more ENJOY

*BEER BATTER FROM SCRATCH ASHTON STYLE #(64)

INGREDIENTS:
     1 cup of all purpose flour
     1 scant tsp of baking soda
     1 scant tsp of baking powder
     1 scant tsp salt
     3 tab of oil
     1 egg
     1 cup of pilsner beer (never use dark beer)

DIRECTIONS: (HEAT OIL IN LG FRY PAN TO 360 DEGREES USING
                         A MEAT THERMOMETOR)
    1. mix all dry ingredients
    2. add beer and slowly stir into dry ingredients
    3. add oil
    4. stir egg and then add to the mixture
    5. incorporate all the ingredients (don't worry if there
       are some small lumps)
    . dip fish (you can also dip large slices of onions for onion rings)
      and fry about 3 minutes on each side

*EASY BEER BATTER ASHTON STYLE # (63)

INGREDIENTS:
    purchase a box of  pancake mix and substitute beer for the milk

DIRECTIONS: HEAT OIL IN PAN TO 360 DEGREES USING
                         A MEAT THERMOMETOR
     1. if mix is too thick add more beer
     2. if mix is too thin add more pancake mix
     3. fry fish about 3 minutes on each side

*GORGANZOLA OR BLUE CHEESE SALAD DRESSING ASHTON STYLE #(62)

INGREDIENTS:
     16 oz of gorganzola or blue cheese crumbled
     20 oz of  Miracle Whip Salad Dressing
     1 /2 cups of Ruinite Red Sparkling wine
     2 medium onions minced
     1 tsp salt
     1 tsp white pepper

DIRECTIONS:
     1. crumble cheese and put into a large bowl
     2. add the Miracle Whip Dressing
     3. add the sparkling red wine
     4. add the minced onions
     5. add the salt and pepper
     6. using a large spoon, stir in all ingredients
     7. best made at least a day before using