*ITALIAN STYLE MACARONI AND CHEESE, ASHTON STYLE #90

       Macaroni and cheese is American as the hot dog or the hamburger. I understand that it was actually invented by one of my heros Thomas Jefferson.  However, the version I am creating here is Italian!  What makes it Italian is not the pasta, though pasta is Italian; nor the tomato sauce, though this is an Italian staple; nor cheese ( Cheddar is not Italian); ah the spices Basil and oregano.  I urge you to try it as it is a good version of this "American dish).  Let me know what you think and oh yes ENJOY

INGREDIENTS:
      1lb of elbow macaroni
      1 lg can of Contadina Crushed Tomatos
      2 cups half and half
      3/4 cup of flour
      2 cups of shredded mild chedder cheese
      1 cup of  shredded sharp cheddar cheese
      2 tab of baking powder
      1 tab of dried basil
      1 tab of dried oregano
      1/2 tsp ground pepper
      1 tab of chicken base (or Prenzies Vegtable base instead)

DIRECTIONS:
     1. preheat the oven to 350 degrees
     2. mix all the following ingredients; flour, and baking powder
     4. cook the pound of elbow macaroni in a soup pot of  1 gal of water,
         with about 3 tab of salt until al dente
         in a large sauce pan, pour in the crushed tomatos, basil, oregano
         and pepper and simmer about 15 minutes
     5. drain the macaroni and put back into the soup pot
     6. add the cooked crushed tomatos to the macaroni
     7. melt the stick of butter in a large sauce pan and
     8. add the flour mix and make a roux then add the 2 cups
         of half and half until thickened and creamy
     9. add the Millers Chicken Base and stir in until incorporated
   10. slowly add the cheeses into the cream making sure the cheese
         is incorporated as you stir.
   11. when the cheese is all incorporated slowly add this to the elbow
         macaroni until well mixed
   12. pour into a oven safe 13inch by 19 inch greased glass pan and
         put into the oven and cook for about 25 minutes until the top is
         slightly brown and serve
   13. should serve six generously

*VEGETARIAN ITALIAN LASAGNA ASHTON STYLE #(89)

    Lasagna is a great dish to make especially for large groups.  Some years ago my wife Dottie and I, along with my father in law and brother in law went to Northern Minnesota for a Norgwegian family reunion of realitves of my father in law.  I looked forward to having something Norwegian and assumed we would be having something like Lutefisk and leftsa (in the future I will give you recipes for these two Norwegian dishes). When dinner came to feed some 100 people what did they serve "Italian Lasagna" (go figure).
For those people who like lasagana but don't eat meat; such a dish could be a problem.  The following receipe helps to solve this problem well retaining the taste of this great dish.  I hope you like it; and please let me know if you do ENJOY

INGREDIENTS:
   

BOSTON PORK BUTT SHOULDER ROAST ASHTON STYLE #(88)

        A pork butt roast sometimes refered as Boston Butt is often times used to make sausage but can be used as a roast.  Good points are it can be very cheap ($1.29 a pound to $1.69 a pound is quite common).
Bad points are it can be fatty, and have gristle, and an odd bone.  If cooked right it can be a great roast to serve many people and not cost an arm an a leg (or shoulder,ha ha).  Worth trying and please let me know how you liked it. ENJOY

INGREDIENTS: pre heat the oven to 325 degrees
     an 8 to 10 lb Boston Pork Butt
     1/4 cup brown sugar
     1/4 cup salt
     2 tab coarse pepper
     2 tab hot sweet mustard
     1cup white port wine
     1 cup Pinot Grigio white wine
     1 can of peach pie filling

DIRECTIONS:
    1. do not trim fat from the top of the roast
    2. cut into the fat on top into about a half inch
        deep cuts, first one way and then cut accross
        to make a checker board pattern
   3. mix the brown sugar and salt together and
       rub on the top of the now cut roast until it
       is well covered; pepper the top, and wrap
       in plastic and put into the refgriderator over night
  4. using a large roasting pan, pour in the two
      wines
  5. place the roast in the pan and cook at 325 degrees
      for about 4 hrs until the inner temperature is 180-185
  6. to make the sauce add about 2 cups of the drippings
      from the roast to a heat resistant glass or metal bowl
  7. add the peach pie filling and the mustard and put into
      a sauce pan and simmer about 15 minutes
  8. let the roast rest on a large cutting board and then
      remove the bone and slice the roast into half inch
      slices and serve
  9. add a little of the sauce over the slices and serve with
      baked sweet potatos and fresh green beans