PIGS FEET IN APPLE CIDER AND VEGTABLES, ASHTON STYLE #212

     I have always liked pigs feet in Italian spaghetti sauce.  I sometimes have eaten
them pickled but am not liked the jelly that they come in.  I heard a Irish recipe that
I have made a variation of that I believe is worth trying. The two main ingredients
are the pigs feet and apple cider. I tried it and it turned out very tasty.  I would
suggest your trying it and let me know what you think.
INGREDIENTS:
     4 pigs feet cut in half the long way
     3 qts of good apple cider
     4 carrots, peeled and cut in half
     3 parsnips, peeled and cut in half
     2 medium onions, peeled, cut in
     half and sliced
     1 bunch of thyme and 2 bay leaves
     tied up
     1 stick of butter
     1/2 cup of virgin olive oil
     1 tbls of sugar
     1 tsp of salt
     1 tsp of cracked or coarse pepper
DIRECTIONS:
     1. cut the pigs feet in half the long way
     2. take the butter and put in the large
        fry pan and melt
     3. add the virgin olive oil and stir into
        the oil
    4. add the pigs feet into the olive oil and
        and fry until well browned (set aside)
    5. add the onions to the oil mixture and
       then add the sugar to the onions and saute the
       onions in the butter andolive oil until
       carmelized and well brown
   5. add the 2 qts of apple cider, salt, pepper,
      carrots, parsnips, bunch of thyme and
      bay leaves into the onions and simmer
      about an hour or so
  6. taste for flavor and serve
   

POTATO LATKES, ASHTON STYLE #211

 Latkes are an old recipe that is prevelant in Jewish restaurants.  The following recipe is a variation of  one that I really enjoy,  you may wish to double or even tripple the recipe if you are serving more than 4 people.
I hope you will try it and enjoy this classic dish.
INGREDIENTS:
2 lbs of  good white potatoes including Idaho
2 eggs slightly beaten
4 cloves of garlic, peeled, smashed and minced
(optional 1 onion, peeled and minced)
1/2 tsp salt
1/2 cup of virgin olive oil
DIRECTIONS:
     1. in a large bowl mix the eggs, garlic, and
         salt together until well incorporated
     2. In another bowl finely shred the potatoes
         using a grader
     3. squeeze the potatoes to remove the excess
         moisture
     4. mix the potatoes and egg mixture together
         until well incorporated
     5. form a handful of mixture into patties about
         2 inch diameter until all are made
     6. pour 1/2 cup of virgin olive oil into a large
         fry pan over medium high heat
     7. test the oil by putting a small amount of
         potato mixture into the oil to see if  it is
         is bubbling then put about 4 patties into
         the pan and saute about four minutes on
         each side
     8. remove with a spatula and place in paper
         toweling to remove excess oil
     9. this recipe will serve 4 people and if you
         double it  you can serve 8 to 10
        
      

PASTA IN A ANCHOVY AND GREEK OLIVE SAUCE, ASHTON STYLE #210

     Anchovies are a salty and strong flavored small fish that is mostly used for putting on a pizza.  The biggest fear is it being too strong a flavor and most people use it very sparingly.  The following recipe is a variation of another recipe that I have created using sauce with olives.  This one has the addition of using anchovies in addition to the Greek olives.  I hope you will try it and like it.
INGREDIENTS:
     1 lg can of Contadina crushed tomatoes
     2, 6 oz cans of Contadina tomato paste
     1/2 tin of anchovies
     12 to 15 pitted greek olives
     6 cloves of garlic, peeled, smashed,
     and cut in half
     1 medium onion, peeled, cut in half
     and cut in half again
     1/2 cup of virgin olive oil
     OPTIONAL: 1 lb of pork neckbones
                          1 lb of ground meat for
                          meatballs
     15 or so large size capers
     2 tbls of dried basil
     1 tbls of dried oregano
     1/2 tsp of black pepper
     1 tsp of kosher salt
     2 tbls sugar
     1/2 cup of Merlot or a good red wine
     1 box 16 oz of thick spaghetti or linquini
DIRECTIONS:
     1. pour the virgin olive oil into a large fry pan
     2. add the pork neck bones and saute until
         they are brown on all sides and remove
         and set aside.
     3. add the anchovies and stir in until they melt
         into the oil
     4. make 12 or so meatballs
           1lb of ground chuck
           1 cup of Italian style breadcrumbs
           1 egg
           1 tbls of  Italian seasoning
           5 cloves of garlic, peeled, smashed
           and cut in half
           mix all the ingredients and make your
           meatballs and brown on all sides and
           put them in the sauce and return the neckbones
     5. add the onions and garlic and saute until the
         the onions are slightly brown (don't over cook
         the garlic as it will get bitter
     6. add the 2 cans of tomato paste and saute about
         7 to 10 minutes continuesly stiring
     7. add the the basil, oregano, salt and pepper and
         sugar and stir in well
     9. add the capers and olives and stir in well and
         saute about 8 to 10 minutes continuesly stiring
    10. pour all the sauce into a large soup pot including
         the neck bones and meatballs and the wine and
        cook about a half an hour or more stiring every so often
     11. make the spaghetti or linquini according to the
         box and drain
    12. add the spaghetti into the sauce and stir well
    13. this recipe will serve 6 to 8 generously
     .    

MEATBALLS IN MUSTARD SAUCE, ASHTON STYLE #209

          Meatballs in mustard sauce is a very simple recipe which combines the meatballs with penne pasta and is very good for lunch or dinner.  I suppose it really isn't an Italian recipe or even Norwegian but it seems to me to be toward French or French American.  Whatever one refers to it, I believe it is worth trying for something a little different. Please let me know how you like it!
INGREDIENTS:
     2 lbs of ground chuck
     1 medium onion minced
     1 egg
     1/2 tsp salt and 1/2 tsp pepper
DIRECTIONS FOR THE MEATBALLS
     1. mix all the above ingredients and form
         into meatballs (this recipe should make
         about 12 or 13 meatballs
     2. fry the meatballs in a 1/2 cup of
         virgin olive oil until well browned
         on all sides (set aside)
INGREDIENTS FOR THE SAUCE:
     1 cup creme fraiche (see recipe #
     1/2 cup Dijon mustard
     1/2 cup of Mostada Italian or
     whole grain mustard are good
     1/4 cup of white wine
     1/4 cup of shallots minced
     1 bunch of fresh dill minced
     3/4 box of penne pasta made
     using the box they came in
     1 tsp of Millers Chicken Soup base
     1/2 tsp white pepper
DIRECTIONS:
     1. mix all the above ingredients in a
         large bowl until well incorporated
     2. pour the mustard mixture into a
         large sauce pan and cook for about
         10 to 15 minutes over medium heat
     3. make the pasta according to the
         recipe on the box (aldente)
     4. add the meatballs with the pasta
         and pour the sauce over the pasta
         and meatballs and serve
     5. this recipe should serve 6 or more
         generously

WINDSOR VICTORIAN BROWN SOUP, ASHTON STYLE # 208

     One of Queen Victorias favorite soup is known as Windsor Brown Soup.  This
soup was served daily and until recently was also served in the dining cars of the British Rail.  Unfortunately canned knockoffs of this soup has deminished its popularity and now even the Royals don't have it as much as they used to.   My variation of this royal soup during the 19th and early 20th century has changed some of the ingredients and I believe has made the soup as good as what the Queen of  England used to have for dinner.  I hope you will try it and let me know what you think of it!
INGREDIENTS:
     1 lb of chuck roast cut into 1 inch pieces
     1 lb of lamb also cut into 1 inch pieces
     1/2 cup of virgin olive oil
     2 medium onions, peeled and sliced
     3 or 4 carrots, peeled and cut into 2" pieces
     3 parsnips, peeled and cut into 2 inch pieces
     3 stalks of celery cut into 2 inch pieces
     2 tbls of Millers or equivilent Beef Soup Base
     1 bunch of bouquet garni (4 or so sprigs of thyme, parsley,
     4 bay leaves tied together
     3 cups of water
     1/2 tbls of chili powder
     1/2 tsp of white pepper
     1/2 cup of Madeira wine or red sweet wine
     3 tbs of flour for the meat and 2 tbls of flour
     for the roux
     1/2 stick of salted butter
     (optional: 1 tbls of Kitchen Bouquet
      for flavor and color)
DIRECTIONS:
     1. dredge the beef and lamb in the flour covering all
         sides
     2. pour the olive oil into a large fry pan over moderate
         heat and saute all the meat until well browned
         (set aside)
    3. add the onions into the pan and saute until well
       browned and set aside
    4. add the carrots, parsnips, and celery into the fry
       pan and saute until they are slightly browned
       (set aside)
   5. add the butter into the oil in the fry pan and stir
      until melted and then add the 2 tbls of flour and
      make a roux
  6. add the water and the Millers soup base
      and the bouquet garni to the pan and stir in
  7. now add the chili powder and the optional
     tbls Kitchen Bouquet  and the tsp of
      brown sugar into the pan and stir well
  8. return all the vegetables and meat and
      add the wine into the pan and simmer for
    about 1 1/2 hours
 9. remove most of the meat and the bouquet
     garni from the fry pan 
     using a standing mixer (hand held motor
      boat mixer) puree the vegtables until the
      soup is smooth
10. return the meat into the soup and
     and serve
11. this recipe will serve 6 to 8 people       
     

CHICKEN THIGHS IN SPARKLING WHITE WINE SAUCE, ASHTON STYLE #207

      This recipe is a variation of chicken in two wines or sparkling white wine.  The recipe is rather simple but one that is delicious for lunch or dinner.  I hope you will try it as I believe you will enjoy it!
INGREDIENTS:
     4 to 6 chicken thighs
     2 cups sparkling white wine or 1/2 cup
    of white port and 1/2 cup of pinot grigio
    1 lg onion, peeled, cut in half and thinly
    sliced.
    3 or 4 carrots, peeled, cut into long pieces
    and juliened
    4 or 5 cloves of garlic, peeled, smashed,
    cut in half and smashed again
    3 tbls of large capers
    8 small or fingerling potatos
    1/2 cup of virgin olive oil
    2 tsp of Millers Chicken Base (or equivilent)
    1/2 tsp of white pepper
    1/3 cup of flour mixed with a
    1/4 cup of white sparkling wine
    (optional: tbls of dried parsley)
   
DIRECTIONS:
     1. pour the 1/2 cup of virgin olive oil into a
         large fry pan over moderate hot heat
     2. add the onions and carrots and saute  about 10 minutes
     3. add the garlic and continue sauteing an additional
         10 minutes
     4. add the capers and continue to saute
         an additional 5 minutes and then remove the
         vegetables and set aside
     5. add the thighs and saute about a half an hour turning
         them about every 10 minutes
     6.  add the wine and stir in the flour mixture until
          the sauce is nicely thickened
     7.  this recipe will serve 4 to 6 people
     

FLOUNDER OR SOLE OR WHITEFISH, IN A BEURRE BLANC SAUCE, ASHTON STYLE, #206

     In the movie Julie and Juliet, there is a scene near the begining showing Julia and
Paul having dinner in a restaurant in France. The scene shows Julia being served a
dinner  with sole in a rich butter sauce. The fish is shown in a shallow pan browned in butter. The recipe that I am giving you is a original variation of this dish and I hope you will enjoy it as I did when I made the recipe.
INGREDIENTS:
     2 lbs of flounder or sole or another
     white fleshed fish
     1 1/2 sticks of butter to begin the sauteing
     a beurre blanc sauce (see the recipe below)
     2 tbs capers
     zest of one lemon
     juice of one lemon
     4 cloves of garlic, peeled, smashed,
     cut in half and smashed again

BEURRE BLANC SAUCE
INGREDIENTS:
     3/4 cup of white port wine
     3/4 cup of Pinot Grigio white wine
     3/4 cup of white wine vinegar
     1 tbs of finely minced shallots
     1 lb of of unsalted butter cut into 1 inch
     pieces
     salt to taste
DIRECTIONS FOR THE BEURRE BLANC:
     1.  heat wine, vinegar and shallots in a large
          sauce pan to boiling and stir with a wire
          wisk until liquid is reduced
     2.  lower the temperature and continue to
          stir  until the liquid is about a 1/2 cup
     3. cut 3 sticks of butter into about 1 inch
         pieces
     4. put sauce pan on low heat and begin to
         add the butter one piece at a time and continue
         to wisk until the butter is incorporated into
         the liquid
     5. when all the butter is incorporated you will
         have a smooth white sauce
DIRECTIONS FOR COOKING THE FISH:
     1. filet one side of each fish if you are cooking
          two fish; be very careful
     2. using a large fry pan melt  1 1/2 sticks of butter
         over moderate heat
     3. add the fish filet side down and saute until the
        fish is slightly brown
     4. turn the fish over and saute until the skin side
         is slightly brown
     5. add the beurre blanc sauce on top of the fish
     6. add the capers and garlic on and around the fish
     7. add the lemon juice and zest into the sauce
         and stir into the sauce
     8. each fish should serve two people

FRENCH CRIMINI MUSHROOM PIE TO DIE FOR, ASHTON STYLE #205

Mushrooms have such a distinctive aroma uncooked or cooked. The flavor really comes out when you cook them with onions and butter. The recipe I am giving you is a variation of the marriage of mushrooms, butter and onions. I hope you will find it as tasty as I have. Please let me know what you think of this fragrant pie!
INGREDIENTS:
3 or 4 lbs of crimini, porchini, or other mushrooms thin sliced
2 yellow onions, peeled, cut in half and thin sliced
4 or 5 cloves of garlic, smashed, peeled and cut in half
3 carrots, peeled and thinly sliced
1/2 cup of virgin olive oil
1 1/2 sticks of butter but save the 1/2 stick till
needed later
1/4 cup of flour to thicken the sauce for the
mushrooms
1/2 cup of white port wine
1/2 cup of Pinot Grigio white wine
2 tbls of Millers or equivilent
chicken base
1 tbls of Kitchen Bouquet
1/2 cup of parsley, dried or fresh cut
1 9 inch pie pan to make a pie crust
1 large egg mixed with a little water and
stired well
DIRECTIONS:
1. pour the olive oil into a large fry
pan over moderate heat
2. add the onions and saute about 10 minutes
3. now add the garlic and continue to saute
an additional 5 or so minutes and remove
both the onions and garlic and set aside
4. add the butter to the fry pan and stir in
with the olive oil
5. now add half the sliced mushrooms and saute
until the mushrooms are slightly brown, remove
and set aside
6. add a little more olive oil and the 1/2 stick
of butter and the parsley to the pan and stir
until all is melted and combined
7. now add the rest of the mushrooms, the onions.
the carrots, and saute until all are are slightly brown
8. return the first mushrooms and combine all the mushrooms
together
9.. now mix the flour in a small bowl with first a 1/4 cup
of the wine stiring until it is the thickness of heavy
cream, then add an additional 1/2 cup to thin it somewhat
10. now add the thickener into the mushrooms and then add the
rest of the two wines into the mushrooms and incorporate
well
AT THIS TIME YOU CAN MAKE THE TOP AND BOTTOM PIE CRUST USING
USING RECIPE # 75 OR YOUR OWN DOUGH
1. roll out the bottom crust and put it into a 9 inch
pie pan, then put into a pre heated 425 degree oven
for 10 minutes and remove
2. now add the mushroom mixture into the crust and even
it out
3. now add the top crust and flute the edges and put cuts
into the top to let the steam out.
4. brush the egg mixture on the top of the pie and place
in a 350 degree oven for about a half an hour until the
crust is nicely brown
5. this pie will serve 6 to 8 people generously

FRENCH CREAMY ONION SOUP, ASHTON STYLE #204

French onion soup is a traditional staple cusine in France. It is known to be rich and with a deep flavor. The recipe that I am giving you is a variation of this French dish. I hope you will try it and see if this version is something you would try.
INGREDIENTS:
1/2 chicken fryer which you fry in 1/2 cup
of oil until the chicken is well browned on
both sides,
1 1/2 qts of water
1/2 cup of virgin olive oil
4 cups of thinly sliced yellow onions
2 sticks of butter for onions and 1 stick
of butter for the roux
2 tbls of Millers or equivilent Chicken base
1 cup of sherry wine
2 cups of heavy cream
1/2 cup of parsley
1/2 tsp of white pepper
DIRECTIONS:
1. pour the 1/2 cup of oil into a large fry pan
2. add the 1/2 chicken into the fry pan and saute
until both sides of the chicken are well browned
3. now put 2 sticks of butter into a large soup pot
over moderate heat until melted
4. add the 4 cups of peeled and thinly sliced onions
and saute until the onions are well carmelized and
well browned
5. add 1 1/2 qts of water into the soup pot with the
onions and add theMillers Chicken Base and simmer
about 45 minutes and then remove the chicken and
set aside for another dish such as chicken salad
6. wipe the fry pan and then add the 1 stick of butter
and saute until the butter is melted and then add the
flour and stir until you have created a roux
7. now add the heavy cream and contiunue to stir until
you have a smooth and creamy liquid
8. now slowly add the sherry wine until incorporated
9. now pour the chicken broth into the large soup pot
with the onions and stir in until incorporated
10. simmer about an additional 15 minutes and taste for
flavor
11. (optional, you may add 2 cups of shredded mozzarella
cheese slowly into the soup until it is smooth
12. you may add crotons on top of the soup
1. this recipe should serve 6 to 8 people generously

COUNTRY VEGETABLE HEARTY SOUP, ASHTON STYLE # 203

When one talks about anything that includes words such as country, hearty, rich and comfortable, one can not only taste what your making but also feel the warmth and flavor of something that will be good for the soul. The following soup recipe is one that has all the words and flavors of what a soup should be and I hope you will try it and agree with my assesment!
INGREDIENTS:
1 whole chicken fryer simmered in
2 qts of water for 1 1/2 hr to
which you add the Millers Chicken Base
6 oz of salt pork, boiled for about
10 minutes and then cut into small
pieces
1/2 cup of virgin olive oil
1/2 medium cabbage cut into 2 inch
pieces
4 stalks of celery cut into 1/2 inch
pieces
4 carrots, peeled and cut into 1/2
inch slices
5 cloves of garlic, smashed, peeled
and cut in half and smashed again
3 or s4 leeks, washed, and cleaned
and sliced from the light green area
into 1/2 inch slices
2 cups sweet potatos, peeled and cut
into small squares
1 green pepper, sliced into pieces
2 tbls of Millers, or equivilent
1/2 cup of parsley
1/2 tsp of white pepper
1/2 tsp ground coriander
1 tbls of sugar
DIRECTIONS:
1. pour 1/2 cup of virgin olive oil
into a large fry pan
2. add the salt pork pieces and saute
about 8 to 10 minutes
3. add the sliced onions, garlic,leeks,
green pepper, and continue to saute
4. in a large sauce pan add a qt of water
and boil the sweet potatos and carrots
about 20 minutes and put them into a large
soup pot
5 add all the vegtables and spices into the soup
pot and simmer about about 45 minutes
6. cut 1/2 the chicken into 1 inch pieces and add
to the soup and cook an additional 15 minutes
7. this recipe will serve 6 to 8 people generously

LOBSTER RAVIOLI , ASHTON STYLE # 202

If you want to taste great seafood I would go to the East coast especially Maine. I can honestly say I have had the best tasting fish and shell food there. I also recomend Baltimore harbor where they actually have the best crab cakes, and crab imperial there. Anywhere along the coast one can get great lobster, whole or in various recipes. The one I am giving you now is a variation that I highly recomend. Its called lobster ravioli and I know you will enjoy it very much! I beleive the best dough to make the ravioli is to make it fresh. I admit it is some what of a pain to make but I believe its well worth it. I also recomend using the meat from a fresh 1 1/4 pound lobster even if it costs too much. One can use imitation lobster but you get what you pay for!
SAUCE INGREDIENTS:
1/2 cup of virgin olive oil
1 medium onion, peeled, cut in half
and sliced
3 to 4 carrots, peeled and either sliced
or juliened cut
3 stalks of celery cut into 1/4 inch pieces
3 sprigs thyme
1/2 tsp pepper
1 bunch escarole torn in small pieces
2 cups fish stock that I get from a local
fish market that you can buy 1 1/2 lbs for
about $2
2 cups heavy cream
DIRECTIONS FOR SAUCE:
1. pour the oil into a large fry pan
over moderate heat
2. add the onions, celery, carrots, pepper,
and saute until the onions are slightly
brown
3. add the fish stock, thyme,escarole,
and continue to saute about 15 minutes
4. add the heavy cream slowly and stir
slowly
5. simmer on low heat about 1/2 hr
DOUGH FOR RAVIOLI INGREDIENTS:
1.2 1/3 cups flour
2 1/2 tsp salt
2 beaten large eggs
1/3 cup of water
1 tsp oil
DIRECTIONS FOR MAKING DOUGH RAVAOLLI
1. mix 2 cups flour and salt in a
large bowl
2. mix 2 eggs, water and oil in a small bowl
3. pour the flour on a large cutting board
4. make a well in the middle of the flour and
pour the egg mixture into the hole
5. mix the dough starting in the middle and
slowly keep stiring until you have a ball
of dough
6. let the dough set about 10 minutes
7. cut the dough into 3 parts and flatten
out to about 1/2 inch
8. using a pasta machine, lengthen the dough
and set the machine roller wide and slightly
flour the dough and roll it through
9. turn the width a notch at a time and put the
dough through and continue making it smaller
until it is about 1/16th
10. I then use a Norwegian 2 inch samd bakkels metal shape
and press down and remove
11. add the lobster meat to the middle and then wet the
second shape and add on top and press until the two
are together
DIDRECTIONS FOR THE LOBSTER MEAT;
1. cut the lobster into small pieces
2. put the meat into a medium bowl
3. add 1/2 tsp of pepper, 1/2 tsp of
Hungarian paprika, 1/2 tsp of garlic powder
4. 1 tsp of water or white wine
5. mix ingredients until well combined
6. place a good tbls in the middle of the
of dough and wet the edge of the dough and
press together
7. repeat until all are made
8. boil the ravioli about 6 minutes in 3 qts
of water and then drain
9. put 4 ravioli on each persons platter
and pour the sauce generouly on top and
serve

MUSSEL SOUP WITH WINE AND VEGIES, ASHTON STYLE # 201

The difference between mussels and clams are that mussels are sweeter and more tender. Clams are more pronounced in flavor and the meat of a clam can be tough. I love both of these shell fish and use them in various
ways such as clams and linquini, fish stew, and Piaya, (a spanish seafood and rice platter) The following recipe is one that I use mussels and is a cross between a soup and a chowder. I urge you to try it and see for yourself if you
like it:
IGREDIENTS:
2 to 3 lbs of Prince Edward Mussels, washed
2 medium onions peeled, cut in half and minced
4 carrots peeled and minced
4 stalks of celery minced
1/2 jar of red pepper in oil
1 1/2 cups of white sparkling wine
3 cups of fish stock that I get from
a local fish market and simmer in 3
cups of water
1 cup rough cut parsley
4 cloves of garlic, smashed, peeled and minced
1/2 tsp of pepper
2 tbl of Millers or equivilent Chicken Base
1 cup of heavy cream
1 cup of half and half
DIRECTIONS:
1. in a large soup pot add the sparkling wine
over moderate heat
2. add the mussels and simmer until the mussels
open up (set aside) reserve the liquid
3. in a large fry pan pour the 1/2 cup of olive
oil over moderate heat
4. add the onions and 1/2 jar of red pepper and
simmer until the onions and red pepper are slightly brown
mince the red pepper
5. add the garlic and continue to saute about
4 or 5 minutes
6. add the carrots, parsley, minced red pepper, and water and
continue to saute about 5 to 8 minutes
7. empty the vegtables and liquid into the soup
pot and stir well
8. strain the fish stock and add to the soup pot
simmer about 10 to 15 minutes
9. add the heavy cream and half and half and stir
well
10. add a tbs of sugar and stir in
11. taste for flavor
12. this recipe should serve 4 to 6 people

ITALIAN AMARETTO CHEESE CAKE, ASHTON STYLE #200

I have been wondering what I should make for the 200th recipe. When I started this blog I had no idea how many recipes I would make and which ones I would decide to create. The recipes I ended up with went from chicken feet soup to tripe stew and all kinds of various recipes in between. My wife asked me why I was obsessed with this recipe blog. My answer is I love to cook. Actually not just cook but cook well. Most of the recipes you see in the blog I have made. Any others are variations from recipes from my mother or father or and aunt or uncle.
I finely decided to put in an Italian recipe that I have not only made but was pleased in comparing this cheese cake wih others I have made. This cheese cake is a delicious recipe that if you would buy it in a restaurant would cost you an arm and a leg. Most cheese eakes are very good but there are some that people make that are just plain bad. I urge you to try this recipe and let me know what you think. This actually goes for any of the 200 recipes in this blog. I am not saying that every one is fantastic but I can say that I have tried to make every one special and unique! ENJOY
INGREDIENTS: PRE HEAT OVEN TO 325 DEGREES
1 10 inch springform pan
3 pkg of Philadelphia Cream Cheese
16 oz of mascarpone cheese
(leave it out for a few hours until soft
4oz of good sour cream for mixed with
1 pint of heavy cream to make creme fraiche
1 1/2 cups of sugar
3 oz of sugar to mix with the cookies
1 1/2 cups of crushed Amaretto cookies
4 eggs put into the mixer one at a time
1 tbs Amaretto extract
1/3 stick of butter melted
2 cups of pistachios crushed

DIRECTIONS:
1. mix the crushed Amaretto cookies with
the melted butter and 3 tbs of sugar
until all is combined.Cover the bottom
of the spring form pan evenly with the cookie
mix. bake 10 minutes at 325 degrees and remove
3. in a Kitchen Aid mixer beat cream cheese,
,1 1/2 cups of sugar, Amaretto extract,a cup of
crushed pistachios until well combined
4. now add the eggs one at a time at low speed
until well blended
5. pour batter on top of bottom crust to about 3/4 filled, any
extra batter put into a small ramikin and bake both for 2 hrs at 325
degrees; check doneness with a butter knife or toothpick to see if
it is done. if done let the pie remain in the oven for about 45 minutes
If it isn't, bake an additional 20 to 30 minutes and check again
6. if the pie is done remove from the oven and let cool and then put the
sour cream witha 1/2 cup of powdered sugar mixed with it and then spread
the sour cream on the top
7. now take the finely crushed pistachios, remove the cake
from the pan and sprinkle the pistachios over it completely and serve
8. this recipe can serve at least 10 or more people!

SEAFOOD ITALIAN IN WINE AND TOMATO SAUCE, ASHTON STYLE #199

Italians love seafood and certainly shrimp is a favorite not just for them but most everyone. This recipe is a good one as it is not complicated and is an excellent entre. I urge you to try it and see for yourself if it is something you might wish to serve to guests.
INGREDIENTS:
2 lbs of medium large wild gulf shrimp
2 onions, peeled, cut in half and sliced
1/2 cup of virgin olive oil
1/2 cup of Pinot Grigio white wine
1/2 cup of White Port wine
5 or 6 cloves of garlic, smashed, cut
in half and smashed again
6oz of Contadina tomato paste
large can of Contadina crushed tomatos
2 tbls of dried basil
1/2 tbls of dried oregano
1 tbls of Millers or equivilent
Chicken Base
1 lb of linquni
DIRECTIONS:
1. pour the oil into a large fry pan
and add the shrimp and saute until
the shrimp is pink. (set aside)
2. add the onions, garlic, soup base
pepper and spices and saute until
the onions are slightly brown
3. add the tomato paste and continue
to saute until all is incorportated
4. add the crushed tomatos and continue
to stir until all is incorporated
5. return the shrimp to the pan and
stir in well
6. add the two wines and stir in well
and cook an additional 10 minutes
7. cook the linquini according to the box
8. pour the mixture on the linguini and
mix in well
9. this recipe will serve 6 generously

ITALIAN ROAST DUCK WITH VEGTABLES AND TOMATO SAUCE ASHTON STYLE, # 198

There are many variations of this recipe and so I thought that it would be alright to include one that is a combination of my mothers, grandmothers, my aunts and uncles and of course with my own style. I hope you will try it and its ok to add your own version.
INGREDIENTS:
1 whole 4 lb domestic duck
1 lb of crimini or button
mushrooms cut in half
1/2 cup virgin olive oil
bouquet garni, sprig of basil, sprig
of thyme,fresh parsley and 3 bay leaves tied
1 tbls of dried oregano
5 to 6 cloves of garlic, peeled
and smashed
2 medium onions, peeled, cut in
half and sliced
6 oz of Contadina Tomato paste
1 large can Contadina crushed
tomatos
3/4 cup Pino Grigio wine
3/4 cup of white port wine
1 stick of butter
1 tbls of Millers or equivilent
Chicken base
1 tsp black pepper
DIRECTIONS:
1. cut the duck into pieces
2. pour the oil into a large fry
pan over moderate heat and saute
duck until the pieces are all nicely brown
on all sides (set aside)
3. add the onions. green peppers, garlic
and spices into the same large fry pan
4. saute until all the vegtables are slightly
brown (set aside)
5. (you may have to add just a little more oil
for the next steps)but first add the stick of
butter in pieces into the pan and saute until the
mushrooms are slightly brown (set aside)
6. now add the tomato paste into the fry pan
and saute about 8 minutes
7. now add the crushed tomatos into the pan
with the tomato paste and stir well about
another 10 minutes continuely stiring until
all is incorporated
8. now return the duck and all the vegtables
back in the fry pan and stir in well and then
add the Pinot Pinot Grigio and white port wine
into the pan and incorporate the wine
with the duck and vegtables. Continue sauteing
for a good 3/4 hrs until the meat is done
9. you may wish to thicken the sauce by adding
either a couple of tsp spoons of flour or
cornstarch in a 1/4 cup of sherry wine and
stir until smooth
10. add the thickener to the duck a
litle at a time until it is rich and smooth
10. this recipe will serve 6 to 8 persons
generously. (Duck can have a lot of oil that
you may wish to skim off before serving)

CREOLE CHICKEN BISQUE, ASHTON STYLE # 197

Any time you use the word Creole or New Orleans, or Cajun several things come to mind: spicy, hot, red,and a variety of ingredients such as okra, crawfish, shrimp,and crab. This recipe is a soup that incorporates several of the ingredients that together make a great dish that one does not have to be Cajun or from New Orleans to enjoy.
I urge you to try making this spicy Cajun style soup that is creamy as well as has a little heat and is good for the soul!

INGREDIENTS:
1/2 frying or stewing chicken
2 1/2 qts of water
3/4 cup flour
2 onions, peeled, cut in half
and sliced
4 carrots, peeled and cut into
slices
4 stalks of celery cut into
slices
4 or 5 cloves of garlic, smashed
and minced
1 cup of red peppers from a jar cut into
pieces or homemade by burning the skin off over
a flame, thrown in a bag and then peeled
2 cups mushrooms such as crimini or button
all the chicken meat cut minced
1 qt of homemade Italian tomato sauce
2 qts half and half
2 tbls cajun seasoning
2 tbls Millers or equivilent Chicken Base

DIRECTIONS:
1. pour the 2 1/2 qts of water in a large
soup pot
2. put the chicken into the water and boil
then simmmer 1 1/2 hrs
3. add the chicken base and Cajun spice into the pot and
continue to simmer
4. pour 1 1/2 cups of virgin olive oil into
a large fry pan over moderate heat
5. put the onions, peeled,carrots, garlic,red peppers and
mushrooms into the fry pan and saute until
all is slightly brown a good 10 to 15 minutes over
moderately low heat stiring every once in a while
6. add the tomato sauce and stir it into the bisque
until well incorporated
7. add the chicken pieces into the pan and stir in well
and saute about 30 to 40 minutes
8. add the two qts of half and half and stir in well
until all the ingrediens are well incorporated;
9. remove all the meat from the bones and chop up into
small pieces and put into the pot
10.using a stand up blender (motorboat) blend until the
bisque is smooth
11. taste bisque for salt and flavor
12. you can add additional cajun seasoning if you want
the bisque to be hotter
13. this recipe will serve 6 to 8 or more generously

FANTASTIC CHICKEN CORDON BLEU, ASHTON STYLE # 196

Cordon Bleu is a variation of chicken Kiev and if you wish the chicken can be eliminated and one can used thinly sliced veal. Of course the Chicken Kiev was begun in Kiev in Russia and Cordon Bleu was invented in France.
Using chicken is much cheaper than veal but either is very good and one can make either for special occasions. The
following recipe is with chicken and is of course less expensive. You certainly can use the veal if you wish as all other ingredients are the same.
INGREDIENTS:
12 thin slices of chicken or veal
6 slices of Swiss Cheese
6 thin slices of ham
5 whole eggs beaten
1 cup seasoned bread crumbs
1 stick of butter
1/2 tsp salt
1/2 tsp pepper
DIRECTIONS:
1. place each slice of chicken into
a gallon size plastic bag and using
a food mallet pound the chicken until
each is very thin but not torn
2. salt and pepper each piece of chicken
on both sides
3. cover each piece of chicken with another
piece of chicken
4. add a slice of ham and a slice of cheese
on the bottom of the chicken and cover the
chicken, ham and cheese with another piece
of chicken and roll over and using a tooth
pick seal the edges
5. dip each piece into the flour and then the
egg and then the bread crumb
6. saute each side in butter about 10 minutes
on each side and serve
. pound edges to seal

ASHTON'S FAMOUS BAKED BEANS, #195

A few years ago my wife Dottie and I hosted about 30 people for a chicken barbeque at our house. Besides a lot of chicken we also had a triple recipe of baked beans. The recipe is one that we had created and enjoy serving for picnics and special events. Among the people who were there were politicians including local county and state officials. I used my special BBQ sauce (recipe #55). I thought that everyone would be raving over the chicken and sauce but knew when I saw some people scraping the bottom of the pan of baked beans and one of the speakers saying how great they were that it was the beans that were that everyone loved more than anything else. The recipe that I am giving you is the one that they really liked and I am sure it is one that you also will love.
PREPERATIONS:
Place a large bag of navy beans in a soup pot
with 2 1/2 qts of water overnight or about 12 hours
Begin making the beans the following day early in the
morning
INGREDIENTS:
2 1/2 qts of water
1 large bag of navy beans
6oz package of salt pork diced
1/2 cup of virgin olive oil
8 oz of brown sugar
8 oz of brown sugar
6 oz of molases
2 medium onions, peeled, \
cut in half and sliced
1 tbls of dry mustard
1 tsp of black pepper
DIRECTIONS;
1. pour the 2 1/2 qts of water
into a larg soup pot and add
the beans in and soak overnight
2. start to make the beans early
the next day or about 10 hours
before serving
3. pour 2 1/2 qts of water back
into the soup pot and bring
to a boil and add the beans
and boil them about 10 minutes
and drain the water
4. now add the beans to a large
ceramic casserole and add 3
cups of water
5. In a large fry pan add the 1/2
cup of virgin olive oil over
moderate heat
6. add the salt pork and saute
about 8 to 10 minutes
7. add the onions with the
salt pork and saute until
the onions are slightly
brown
8. add the salt pork and onions
as well as all the rest of the
ingredients to the beans
in the casserole and stir
well until well incorporated
9. bake covered 4 hrs at 350 degrees
10 remove the lid and bake an additional
2 to 3 hrs until the beans are tender
11. taste for flavor and salt and adjust
if necessary
12. this recipe will serve 8 to 10 people
generously

MY FAVORITE GOULASH, ASHTON STYLE # 194

Goulash is actually a type of stew but with more class than the normal stew. I believe it was first developed in Hungary and If done right it has a great flavor and a rich color as opposed to the normal stew. I hope you will try this goulash as I think you will be happy with the results!
INGREDIENTS:
2 cups of homemade spatzel if possible
2 lbs of chuck roast or for a more tender
meat use 2 thick rib steaks
3 cups of fresh tomatos diced
2 medium onions, peeled, cut in half
and sliced
4 stalks of celery cut into small pieces
1 greem pepper minced
4 carrots peeled and cut into small pieces
6 oz of salt pork
1/2 cup of virgin olive oil
3 tbls of parsley
4 cloves
2 tbls of flour
1 tbls of Millers or eqivilent chicken base
2 tsp of Kitchen Bouquet
1 good pinch of red pepper flakes
1 cup of good red wine
DIRECTIONS:
1. cut beef into 1/2 inch or so pieces
2. pour the oil into a large fry pan
over moderate heat
3. add the salt pork and saute until slightly
brown and set aside
4. add the onions, carrots, green pepper,
until the vegtables are slightly brown and
set aside
5. add the beef pieces and saute until the meat
is nicely brown (set aside)
6. add the stick of butter to the pan until
melted and add the flour and stir in until it
makes a good roux then add the wine and stir
util slightly thick
7. add the chicken base, Kitchen
Bouquet and stir in until the sauce is
nice and brown (you may wish to add an additional
1/2 cup of water or wine)
8. return the salt pork and beef and vegtables
and saute until all is incorporated about 20
minutes constantly stiring
9. check for salt, taste
MAKE SPATZEL RECIPE 193)

VEAL KIDNEYS IN ONION SAUCE ASHTON STYLE #193

One of my fathers favorite recpes was kidneys made several ways, including with onions and tomato sauce, steak and kidney pie, and with onions and gravy. The kidneys he used were beef kidneys which had a tendency to smell up the house with the smell of kidneys. I found that veal kidneys were more mild and smelled less when cooking. One of my favorite kidney recipes was steak and kidney pie and kidneys with onion gravy. I urge you to try any of these recipes including the one I am giving you now kidney with onions and gravy!
INGREDIENTS:
2 lbs of veal kidneys (if possible)
removing the fat and cutting them
up into individual kidney pieces
3 medium size onions, peeled, cut
in half and sliced
4 cloves of garlic, smashed, peeled
and cut in half and smashed again
4 carrots, peeled and cut juliened
4 stalks of celery, cut length wise
and cut in half




HOME MADE BAKED BEANS!




















!

LAMB CHOPS WITH DARK SAUCE AND SPAETZLE, ASHTON STYLE # 192

INGREDIENTS:
4 to 6 large lamb chops cut about
an inch each
6 potatoes each the size of a golf ball
and boil them into a qt of water in a
sauce pan until slightly soft (set aside)
4 carrots peeled and juliened
3 medium onions, peeled, cut in half
and sliced
1 stick of butter
2 stalks of celery
1 lb of crimini or button mushrooms
1/2 cup of virgin olive oil
1 tbs of Millers or equivilent beef
base
2 tsp Kitchen Bouquet or Worstershire sauce
1 cup of sherry wine
1 tsp of black pepper
DIRECTIONS:
1. pour 1/2 cup of oil into a large fry pan
over moderate heat
2. add a half stick of butter into the oil
in the fry pan and let it melt
3. add the onions and lamb chops and saute
until well browned (set aside)
4. add the carrots and continue to saute
about 10 minutes
5. add the potatos mushrooms, celery, and
continue sauting
6. add the tsp of beef base and kitchen Bouquet into
a cup of sherry wine and stir well and then
pour into the fry pan and stir in until well
mixed
7. return the lamb chops and continue sauting until
chops are slightly brown but slightly rare
8. taste for salt and serve
9. this recipe will serve 4 to 6 persons
SPATZEL RECIPE
INGREDIENTS:
1 cup flour
1/4 cup milk
2 large eggs
1 pinch white pepper
1/2 tsp salt
2 tbls butter
1 gallon water for cooking
spatzel
DIRECTIONS:
1. mix together, flour,
salt, white pepper
2. beat eggs
3. add eggs and milk to the dry
ingredients constantly
stiring until smooth
4. boil the gal of water
5. using your hands, handle
small amount of the dough
and hold hands together
and allow the dough to drop
into the boiling water a little
at a time until all the dough
is gone
6. you may wish to sprinkle the
spatzel on each lamb chop and
then pour sauce on each
1

LEEK AND POTATO SOUP, ASHTON STYLE #191

leeks are related to onions but are more mild. For me their excellent for soups and also excellent
comined with potatos such as scallop potatoes,mashed potatoes, one pot meals and other recipes. The recipe
I am giving you is a traditional way of making a very delicious soup with leeks and potatoes. I urge you to
try it as I am sure you will like it.
INGREDIENTS:
one,3 lb frying chicken simmered in 2 qts of
2 qts of water with the chicken base for about
1 1/2 hrs and then removed and used for chicken
salad or you can dice the chicken and use them in
your leek, potato soup and change the name to leek,
potato and chicken soup
3 or 4 large leeks cut and washed as it is common
to have dirt between the leek leaves and slice all
the white and all the light green part of the leeks
about a half inch each; disgard the darker green
6 potatoes, peeled and diced
4 carrots, peeled and sliced into pieces
2 medium onions, peeled, cut in half and sliced
4 cloves of garlic, peeled, smashed, cut in half
and smashed again
1/2 cup of parsley, fresh or dried
2 tbls of Millers or equivilent chicken base
1 stick of butter
1 cup of heavy cream
1/2 cup of virgin olive oil
1/2 tsp of white pepper
(optional- 2 good pinches of saffron
DIRECTIONS:
1. put 2 qts of water into a large soup pot
2. add the soup base and the whole chicken
and bring to a boil and simmered about
1 1/2 hrs and then remove the chicken
and reserve the chicken stock
pour the 1/2 cup of virgin olive oil into
a large fry pan
3. add half of the butter and stir into the
oil until melted
4. add the leeks, carrots, potatoes, garlic
and onions and saute until all are slightly
brown
5. add all the vegtables into the stock and
stir in until incorporated
6. add saffron, heavy cream, and pepper into
the stock and simmer about another 40 minutes
until well incorporated
7. this recipe will serve 6 to 8 persons

TRIPE, SAUSAGE, AND PASTA IN A RICH VEGTABLE TOMATO SAUCE ASHTON STYLE # 190

Tripe is one of those recipes that the poor made because it was very inexpensive
and one could combine with other vegtables, pasta,and herbs to make a very good dinner
at little to no cost. The problem is that the discription of the kind of meat it was and
where it came from was not always appreciated when one was told it was from the stomach
of a cow! This recipe is different from the "Tripe Stew" recipe #157. The focus of that
recipe was using a variety of vegtables and herbs. It did contain tomato sauce though it
was not the focus. This recipe that I am giving you does focus on the use of tomato sauce
with neckbones, sausage,and pasta with the tripe. I can honestly say that the recipe is
one that I am very pleased to make and I believe it is one that you will find to be a very
wonderful dinner! my cousins carli and frank loved it even though they Please don't let
had never tried it before.the name Tripe prevent you from trying it!
INGREDIENTS:
2 lbs of tripe
1 pigs foot cut in half length
wise
1 lb of pork neckbones (OPTIONAL)
5 carrots, peeled and sliced
4 stalks of celery sliced
5 carrots peeled and slightly
thin sliced
6 cloves of garlic, peeled
and smashed
1 lb of Italian sausage cut
in 1 inch pieces
2 cans of Contadina Tomato paste
1 can of Contadina crushed tomatos
16 oz of sparkling white wine
1/2 cup of white vinegar
2 tbls of dried basil
1 lb mostacioli pasta
2 tbls of Millers or equivilent
chicken base
2 oz of sugar
pinch of red pepper flakes
1/2 cup of Parmesan cheese
3 bay leaves (removed at end)
DIRECTIONS:
1. pour 2 qts of water into
a large soup pot over moderate
high heat
2. add the pork foot, 1 1/2 lbs of
cleaned tripe
3. add 2 tbls of Millers or equivilent
chicken base
4. simmer for about 1 1/2 hrs
5. remove the tripe and cut into
about 4 inch pieces
6. pour 1/2 cup of virgin olive oil
into a large fry pan over moderate
high heat
7. add the sliced onions, celery, peeked
and sliced carrots and the 6 cloves of
smashed garlic
8. simmer the covered vegtables about a good 1/2
hour and then remove and set aside

GERMAN SOUR CREAM BAKED WHOLE CHICKEN ASHTON STYLE #189

The Germans make a recipe with rabbits called Hossenpheper which is a sweet and sour dish. The following recipe is a variation of the dish using rabbit but for this recipe one uses chicken. The main ingredient is sour cream and is actually very good. I urge you to try it and please let me know what you think about it.
INGREDIENTS:
1 whole frying chicken
3 medium onions, peeled, cut in half
and sliced
1/3 cup of virgin olive oil
1 stick of butter
2 tbls flour
1 1/2 cups sour cream
2 qts of chicken stock
2 tbls of Millers or equivilent
chicken base
1 cup of sparkling white wine
1 herb bouquet which includes
4 parsley sprigs, 3 bay leaves,
3 sprigs of thyme, and 3 bay leaves
tying all of these herbs together
4 potatos peeled and cut into cubes
1/2 cup of parsley
1/2 tsp pepper
DIRECTIONS:
1. pour 2 qts of water into a lg soup
pot over moderate heat and cook until
the water is almost to the boil
2. add the 2 tbls of Millers or equivilent
soup base stiring until it is well
incorporated
3. add a 3 lb frying chicken to the pot and
and simmer for about a 1/2 hr and remove
4. transfer the chicken to a 9 inch by 13 inch
metal or glass pan; add about 2 cups of stock
from the soup pot and braise it about 1/2 hour
peel 3 medium onions, cut in half and slice them
5. pour 1/2 cup of virgin olive oil in a large fry
pan and saute until slightly brown
6. now add the 4 cubed potatos to the onions and
continue to sauting them until they are slightly
brown and remove both the potatos and onions and
reserve
7. add the stick of butter into the fry pan and melt
the butter
8. add the 2 tbls of flour and using a whisk stir the
the flour with the butter until you have a roux
9. now add the sour cream and stir in well
10 now add the remaining chicken stock and stir in
until all is incorporated and smooth
11 now add the sparkling wine and stir well
12. now add a herb bouquet of 4 sprigs of parsley,
3 bay leaves, 3 sprigs o thyme and tie them all
together and put them into the soup pot
13. now add the chicken to the soup pot with 1/4 cup
of parsley and 1/2 tsp of pepper
14. ladle the liquid over the chicken and bake about
a half an hour or more until the chicken is done
15. this recipe will serve 6 to 8 people

NORWEGIAN CHRISTMAS BREAD (STOLEN, ANOTHER NAME (JULEKAKE) ASHTON STYLE #188

For 2 or 3 loaves of stolen bread
The following bread recipe is more of a sweet type of bread served at Christmas rather than an actual regular bread. The Norwegians call it by two names: My wife Dottie calls it stolen but in another recipe it is called Julekake. The recipe is rather unique in that it has raisins and candied fruit such as organges, pineapple, cherries both red and green, and even lemon. I believe it is worth trying as I believe you will like it. Family traditions are a very important aspect of family lives. Italians serve various fish dinners on Christmas eve as do other ethnic groups. On Christmas morining the Norwegians serve a bread which is made from a sweet dough with the addition of raisins and candied fruit. They then drizel white frosting on the top and serve it before opening Christmas presents. This recipe is one my wife Dottie uses for her Norwegian bread she refers to as stolen.
INGREDIENTS:
1 cup of scalded milk
41/2 to 5 cups of flour
1/2 cup of butter
2 packages of fresh yeast
or 2 pkg of dry yeast
1/2 cup of sugar
1/2 cup of  warm not hot
water
1 1/2 tsp of cardamom
1 cup of raisins,
1/2 cup of candied fruit
including orange peel, pineapple, cherries
and zest of one lemon
1/2 cup of chopped walnuts
DIRECTIONS:
1. put about 1 cup of milk in a small
sauce pan over moderate high heat
until it is almost to the boil
2. put 1/2 cup of butter into the
same pan with a cup of sugar and
stir in well and let cool
3. add the yeast in the sauce
pan amd desolve in the same
sauce pan
4.add the flour slowly until it
makes the dough
5.knead well and then place in
a large greased bowl
6. let stand about 40 minutes to
an hour and punch down
7. now add the raisins, candied
fruit including the pineapple, cherries,
 orange peel and lemon peel, and the
cardamom to the dough and make
sure it is well incorporated
8. now punch the dough again and
separate the dough into 2 0r 3 round
loaves and place them on a cookie
sheet and place a towel, on them
and allow them to rise another 30
minutes and then bake them at 350
degrees an additional 30 minutes
until the tops are nicely brown

ITALIAN STYLE POLENTA WITH HOMEMADE ITALIAN SAUSAGE # 187

Why does Italian polenta sound so much better than corn meal mush?  For some reason polenta looks and tastes better than cornmeal.  Polenta is also very similar to rissotto in that like rissotto goes with many different other foods. Also  Polenta can be used with various kinds of cheeses, tomato sauce, Italian sausage, butter, milk, mushrooms, and many other additions.  The recipe I am giving you is one with the addition of  homemade Italian sausage.  Its a traditional combination that I think you will enjoy though you can replace the sausage with some other meat or even vegtables.
INGREDIENTS:
    6, 4 inch pieces, homemade Italian sausage
    (see recipe # 25)
    6 cups water that you have in a large pot
    and boil
    3 cups of milk
    2 1/4 cups cornmeal
    1/2 stick of butter
    1/2 cup parmesan cheese
    1 tbls salt
DIRECTIONS:
     1. pour the 6 cups of water into a
        large soup pot over moderately
        high heat. let cool slightly
    2. add the 1 tbls salt and the milk
       and stir well until incorporated
    3. slowly add the corn meal fairly
        rapidly so you don't get lumps;
        add dthe parmesan cheese into
        the polenta and mix it until it is
        well incorporated as you continue to
        stir it with a whisk until it begins to get thick.
    4. now change the whisk with a
        wooden spoon which you continue
        to stir it for some 50 to 60 minutes
    5. in a large fry pan add 3/4 cup of sparkling
       wine and 2 sprigs of rosemary which you
       have removed from the stem.
   6. now add  the pieces of sausage in the fry pan
       turning them over every so often for
       about 8 or so minutes and set aside
   7. there are 2 ways of  bringing the
      polenta together:
           first method is to use a heat proof bowl
     that holds about 2 qts; cut the sausage
     long ways in half and place them around
     the inside of  the bowl; then pour the polenta
    in the bowl and fill it and smooth the top so that
   its even and cook about 40 minutes and its ready
  to serve by turning it upside down.  the oil from
 the sausage should make the polenta to free itself
 from the sides of the bowl
     second method is to use a 9 inch by 13 inch
     oven proof glass pan and put the polenta in it
     and smooth the top evenly; then again cut the
    sausage in half length wise and put the sausage
    on the top slightly pushing the sausage into the
    polenta
7. you may cut the polenta into pieces for either
   method and serve

     

RISOTTO WITH PANCETTA AND MUSHROOM SAUCE, ASHTON STYLE # 186

 

     Risotto is a very popular Italian rice recipe that has many variations  that one can make. Some of the most popular include recipes with butter, cream,, meats, tomatos
(diced etc) tomato sauce, beans, wine, squid and other seafood, chicken livers, all kinds of vegtables such as spinach and these are not all that are good with the rice.
Incidently there are various kinds of rice for risotto but I prefer arborio which is probably the most popular.  The recipe I am giving you now is one made with cream and mushrooms and I know you will like it as I do.
INGREDIENTS:
     1/2 cup of virgin olive oil
     1 stick of butter
     1 medium onion, peeled and minced
     1/2 cup of dry white wine
     5 cups of stock made with
     water
     3 tbls  Millers or equivilent
     soup base
     1/2 lb of pancetta bacon diced small
     2 cups of arborio rice
     1/2 cup heavy cream
     1/2 cup parmesan cheese
DIRECTIONS:
      1. pour 1/2 cup of virgin olive oil
          in a large fry pan over moderate
          hot heat
      2. add 1/2 stick of  (unsalted) butter
          and stir in until melted
     3. add the diced pancetta and saute
        until the bacon is slightly brown
    4. add minced onion and contiune
        to saute until onion is slightly brown
   5. add the mushrooms and stir in until
      well incorporated and slightly brown
   6. add the white wine and stir in
   7. in a large sauce pan, mix the Millers
      Soup base to 5 cups of water until
      it is incorporated
  8. slowly add the arborio rice into the
      rice in the sauce pan and cover
 9. when the rice is done you can add 
     it into the fry pan and stir well
10. add the cream with the rice in the
     fry pan and stir well
11. place a bowl of fresh grated Parmesan
     cheese on the table for inidviduals can
     sprinkle it on their serving
12. this recipe will serve 6 or more persons
     generously
          

NORWEGIAN LEFSE NUMBER 2 WITH POTATO FLAKES OR BUDS ASHTON STYLE # 185

      if you look at recipe #176 and compare it with this recipe # 184 you will notice a difference as one #176 uses real potatoes and #185 uses boxed potato flakes.  The
one that uses potato flakes is much easier to make and though I would not mind using
either, my wife Dottie has convinced me to use flakes.  I would try both to see what you might prefer.
INGREDIENTS:
     6 cups potato flakes
     2 tsp salt
     1/2 cup butter or margarine
     1/2 cup boiling water
     2 cups milk
     2 cups flour
DIRECTIONS:
     1. put a 1/2 cup butter or margarine into 1 cup
         measuring cup and add boiling water to fill up
         the cup
    2. add this to a bowl of 6 cups of potato flakes
        stiring briskly and then add the 2 cups of milk
        to the potato flake mixture continuing to stir
        until well incorporated and let cool
   3.  add the 2 cups of flour with your hands when
        cool
   4. form the dough into balls into 2 1/2 inches in
       diameter
   5. now using a rolling pin which has groves on the
       rolling part dip the potato balls into a cup of flour
       and then place on a large cutting board which has
       flour on it and roll the dough as thin as possible
       (an 1/8 inch) and the size of a medium pizza
   6. at this point if you have a lefse stick which you
       might buy at a Scandinaven store and which looks
       like a wooden sword; place the stick under the
       middle and under the lefse lift it and put it on a
       lefse grill which you might also buy at a Norwegian
       store.
 7. roll out the lefse as thin as possiple, lift a corner and
    see if there are small brown spots; if there are then turn
    it over and continue baking about 3 or 4 minutes and
    again look under it and see if there are brown spots
8. remove from grill and put another rolled out lefse and
   repeat the process until all lefse balls are rolled out
9. you can now butter them, put jelly on them, or sugar
   and cinnamon and eat them
10. this batch will make about 14 lefse      

ITALIAN RICOTTA CHEESE WITH MUSHROOM/ HERB SAUCE, ASHTON STYLE #184

     This Italian Ricotta molded recipe is formed by putting the mixed ingredients in a bowl that you first have put a single layer of aluminum foil in the inside of the bowl.   put the mixture in it and then bake it for about an hour at 350 degrees, then put into a refridgerator for at least a couple of hours then unmold it onto a large platter.  In the meantime you make the sauce which you will pour over the molded ricotta and then cut into slices for serving. This recipe is a variation of one in which you make the ricotta in small pieces and then boiling them and then putting sauce over them for serving.  The version I am giving you is made into a a large molded shape and is covered with mushroom sauce when serving.
INGREDIENTS:
     2 lbs of fresh ricotta from an Italian market
     (not from a plastic tub)
     2 large eggs (beaten)
     1/2 cup of virgin olive oil
     1 cup fresh grated romano or parmesan cheese
     1 cup of all purpose flour
     1 tsp salt
     1 tsp white pepper
DIRECTIONS:
     1. put a single layer of cheese cloth
        about 1/2 way down into a large bowl
    2. pour the ricotta cheese into the cheese
        cloth and let it drain for about a couple
        of hours or longer
   3. in another bowl beat the two eggs well
   4. in another bowl add the cup of flour, the
      cup of cheese, the  drained ricotta cheese,
     the two beaten eggs, salt and white pepper
     and carefully mix the ingredients until they
     are well incorporated
  5. pour the mixture into the aluminum lined
     bowl and cover with aluminum
  6.bake the ricotta at 350 degrees for about
     an hour or so and set aside

MUSHROOM/ HERB SAUCE
INGREDIENTS:
     2 lbs of crimini mushrooms (sliced)
     1/2 cup virgin olive oil
     12 whole sage leaves
     2 large shallots minced
     6 sprigs of thyme
     2 tbls of Millers Chicken Soup
     base
     1 cup of sparkling white wine
     11/2 sticks of butter
     1/2 pound of thin sliced prosciutto
DIRECTIONS:
       1. In a large fry pan or pot pour the 1/4 cup
          of virgin olive oil over moderate hot heat
      2. add the prosciutto to the pan and saute about
          8 or so minutes until the proscitto is browned
          set aside on a paper towel
      3. add sage leaves and saute until they are browned
     4.  add the remaining oil to the pan
     5. add all the mushrooms, shallots, thyme and
         chopped sage. Saute until the mushrooms are
         nicely brown
    6. mix the 2 tbls of Millers Chicken Base with the
        white wine and pour over the mushrooms and
        stir in until well incorporated
    7. add the melted stick of butter to the mushroom
       sauce and stir in until well incorporated about
       ten minutes
   8. in a large platter place the ricotta mound in the
      middle of the platter and then pour half the
     mushroom sauce over the ricotta
  9. place a wreath of sage leaves around the side of
      the ricotta mound and serve by cutting into slices
10. ladle the remaining mushroom sauce on the individual
     slices of ricotta
11. this recipe will serve 6 to 8 persons generously
         
     

HAWAIIAN NORTH SHORE GARLIC- BUTTER SHRIMP, ASHTON STYLE # 183

On the North Shore of Oahu there are white trucks that serve a fantastic shrimp recipe that you must make sure you have when you go to the island of Oahu, in Hawaii.  The taste is delicious and it is like eating a pound of melted butter and shrimp together even though one doesn't actually use that much butter.  The recipe that follows is close to the one that the islanders use and I am certain that you will enjoy it!
INGREDIENTS:
     2 lbs of medium large fresh shrimp
     1/2 cup of virgin olive oil
     a separate amount of 4 tbls of virgin
     olive oil to be put on the top of 3
     large bulbs of garlic
     11/2  sticks of butter melted and set aside
     1 lg bulb of garlic separate from the 
     other garlic
    2 nice size lemons to add to the recipe
    with the garlic
    1/2 tsp of salt
    1/2 tsp of black pepper
    1/2 tsp of paprika
    1/2 cup of sparkling white
    sweet wine
DIRECTIONS:
     1. cut the top of 3 bulbs of garlic
     2. pour a half cup of virgin olive oil
        on the bulbs of garlic and then bake
        them on a cookie pan for about 40
        minutes until they are browned and
        soft. squeese all of  the garlic into
        a small bowl and set aside
    3. take the last bulb of garlic and
        smash all the cloves of garlic and
        then peel the skins off and mince
       them
   4. add 1/2 cup of virgin olive oil,
       1 stick of melted butter
   5. now add the minced garlic, and
       saute at low heat until the garlic is
       soft and slightly brown
  6. now add the white wine, roasted garlic,
      salt, pepper, paprika, remaining butter,
      and the juice of one lemon, continue
      sauteing until the sauce is nice and smooth
 7. add the shrimp and continue sauteing about
    4 or 5 minutes and then turn the shrimp over
    and saute an additional 3 or 4 minutes until
   the shrimp has the reddish look and the sauce
  is creamy and is blended with the shrimp
8. you can make one cup of  white rice to
   serve with the shrimp or just eat the shrimp
9. this recipe will serve 4 to 6 people generously
        
                

SCALLOPS WITH CHEESE SAUCE, ASHTON STYLE # 182

         Scallops come in two sizes; large sea scallops and small bay scallops.  I prefer
the sea scallops as I believe they have more flavor then the small bay scallops. I would also recomend using the large shells for presentation if you can find them.  These shells look like they just came off the shell gas station sign.   Scallops can also be made many different ways including breading them and then frying them which are delicious.  You can also fry them in butter without breading, or saute them in various sauces or with vegtables such as zuccini, brocoli and many others.  The following recipe that I am giving you is one with cheese sauce and I would recomend trying it.
INGREDIENTS:
     1 lb to 1 1/2 lbs of sea scallops
     1/2 cup of olive oil
     2 tbls of Millers or equiv chicken
     base
     4 carrots, peeled and juliened
     4 green onions chopped
     1 cup of dry white wine
     2 tbls of flour and 1/2 stick of
     butter made into a roux
     1 tbs dried or fresh basil
     1 tbls parsley
     1/2 cup parmesean grated
     parmesean cheese
     1/2 cup sherry wine
     1/2 cup of heavy cream
     1 tsp black pepper
     1 cup grated swiss cheese
DIRECTIONS:
     1. pour the olive oil into a large pan over moderately high heat
     2. saute the juliene carrots and green onions for about 4 to 5 minutes
     3. add the Millers Soup Base and white wine and simmer for another
        5 minutes
    4. add the roux and stir it until it thickens
    5. add the basil, parsley, parmesan cheese, sherry, and continue stiring
    6. add the cream and stir it into the sauce
    7. remove the sauce and in the fry pan add 1/3 cup of olive oil over the
        moderate heat and continue to saute and then add the scallops
    8. saute the scallops until slightly brown
    9. if you have 6 scallop shells, place them on a cookie sheet add the
       the scallops evenly
  10. ladle the sauce on the scallops
  11. sprinkle the cheese on top of the scallops
  12. broil under high heat until the cheese begins to brown
  13 serve each of the shells with the scallops and cheese
  14. serve the carrots, green onions with asparagus or zucchini that has been
        julienned on the side of the scallops

    

NORWEGIAN ROMMEGROT PUDDING ASHTON STYLE, #181

When we had taken a trip to Norway we took a train and stopped on a mountain.  There was a train station there that served food including a traditional Norwegian recipe called Rommegrot which was a cream and flour pudding dessert. This was the same type of recipe that Dottie's family had at home.  Dottie's brother Terry and our son Mike would make a variation of what we had there.  It did seem that whenever one of them made it, the process seemed to take a few hours but seemed to take a couple of days.  The result of all the work that went into making this dessert really was worth it as everyone enjoyed it.  Understand it is one of those desserts that stayed in ones stomach for some time!
INGREDIENTS:
      1 qt of half and half
      1/2 qt of whole milk
      1 stick of melted butter
      1 1/2 cups of flour
      pinch of salt
      a cup of brown sugar
      1 tbls of cinnamon
DIRECTIONS:
     1. p
repare "the seed" by mixing a 1/2 cup of cream and add  small amounts of
         flour, stiring constantly until the mixture is smooth and thick in the cup. set
         aside
    2. in a large sauce pan pour 3/4 of half and half and start heating at low flame and
       start adding small amounts of sifted flour (about a 1/2 cup)  wisking steadily to
       incorporate into cream slow without boiling
   3. at this point you may want to add half the milk to insure its not too thick       
   4. now you may wish to add some more of the seed and continue to wisk
       a little at a time as you until the pudding is thick and smooth
  5. now you can pour the pudding into small ramikins or pudding cups about
      3/4 full
 6.  you can now pour enough butter to just cover the top of the pudding
 7. now sprinkle the brown sugar/cinnamon mixture on top of the butter
    and serve immediately
8. this recipe will serve 6 to 8 people generously
 
     
     
    

WILD RICE AND CHICKEN, ASHTON STYLE #180

You may not be aware but only indians can harvest wild rice in the wild. I understand that any person can harvest it on their own property.  In addition indians do it by being in a canoe and brushing the wild rice into their boat.  Another thing about wild rice is that one its not rice but a cereal and two there is very little taste as such and only tastes good by mixing it with something else such as meats, corn, squash, and maple sugar.  The recipe I am giving you is with chicken and I hope  you will enjoy it.
INGREDIENTS:
     1 whole fryer chicken  
     2 qts water
     4 celery stalks minced
     2 onions, peeled and sliced
     1 box of wild rice or if need
     be a box of  Uncle Bens Wild
     rice
     1 lb of mushrooms, button or
     crimini sliced
     1/2 cup of virgin olive oil
     1 cup cream
     2 tbls flour
     1/2 stick of butter
     2 tbls of Millers or equivilent Chicken base
     soup
    1/2 tsp ground black pepper
    1 tbls parsley
DIRECTIONS:
     1. pour the 2 qts of water in a large
        soup pot over moderate heat until
        boiling
    2. add the whole chicken to the soup pot
       and cook for 1 1/2 hrs and remove and
      set aside
    3. add the oil into  a large fry pan
   4.  add the onions, celery, parsley and seasoning
      and stir well and continue cooking about
      a 1/2 hr
  5. add the mushrooms and saute about
       another 15 minutes
 6. add the butter and continue sauteing until
     the mushrooms are nicely brown
7.  pour all the ingredients from the fry pan
    into the soup pot
8.  make the wild rice according to the box
9. drain the rice and add to the soup pot
10. cut up 1/2 the chicken into small cubes
     and add to the soup pot and cook about
    an addtional 15 to 20 minutes and serve
11. recipe will serve 6 or more ;persons
     generously

BAKED CHICKEN IN PESTO CREAM, ASHTON STYLE #179

This recipe combines a pesto mixture with cream over chicken thighs or a whole chicken and baked at 325 degrees for about an hour.  One needs to mix the pesto sauce first and then put the cream with the pesto and pour it over the chicken.  In making this recipe I was surprized how tasty it is. 
INGREDIENTS:
     PESTO SAUCE:
          2 cups fresh basil
          1/2 cup parmesean cheese
          1/2 cup virgin olive oil
          1/3 cup pine nuts
          5 cloves of garlic, peeled and smashed
          1 tsp Millers (or equivilent) Soup Base
          1/2 tsp black pepper
DIRECTIONS:
     1. put the basil, pine nuts, cloves of garlic,
        black pepper, and mix the Millers Soup
        base with hot water and also put it in the
        food processor and pulse it about 3 times
   2. turn the food processor on and slowly pour
       the virgin olive oil in until the ingredients
       are incorporated
CHICKEN AND SAUCE:
     1. 1 whole frying chicken or 10 thighs
     1/2 cup virgin olive oil
     1/2 cup white port with 1/2 cup pinot
     grigio
     1 tbls Millers or equivilent soup base
     2 cupssssa heavy cream
     1/2 cup flour
     1/2 tsp white pepper
     1/2 tsp paprika
     5 cloves garlic, peeled and minced
DIRECTIONS: PRE HEAT OVEN 325 DEGREES
     1. mix all dry ingredients
     2. for a whole chicken, rince and dry and flour
        the chicken on all sides. for 10 thighs, wash
        the chicken, dry them and then roll the pieces
        in the flour mixture
   3. pour the virgin olive oil and the wine into a
      large fry pan over moderate heat
  4. fry  the whole chicken on all sides until well
     browned. for the thighs, fry them on all sides
    until well browned
5. mix the pesto and cream together and then put
    the whole chicken in a 9 inch by 13 inch pan
   then pour the pesto/cream over the whole chicken or 
  place the thighs into a 13 inch by 9 inch metal or
  glass pan and pour the cream mixture over the
 thighs. use aluminum to cover the chicken
6. bake in a 325 degree oven for about an hour or
   an additional 1/2 hour for the whole chicken
  until the thighs or whole chicken are nicely brown
7. this recipe will serve 6 or more persons generously

HAMBURGER, SAUSAGE,(ARMY SOS) CREAM SAUCE OVER TOAST ASHTON STYLE #178

When I was in the army one of the best meals we would have believe it or not was SOS.  It was made with hamburger, sausage, or dried beef.  It was cooked in large pans which you added flour, cream, sometimes minced onions, salt and pepper. It was one meal you could have for breakfast, lunch or dinner. I can't remember anyone complaining about this meal though we used to kid each other about eating it. The recipe that follows is a variation of the recipe that we ate in the army and I hope if you were in the army, marines, navy even the coastguard, it should bring back memories of times past.
INGREDIENTS:
1 lb of ground chuck
1/2 lb of ground pork
sausage
1/3 cup virgin olive oil
1 onion, peeled and minced
2 cups milk
1 cup half and half
1/2 tsp pepper
1/2 tsp Millers Soup Base
DIRECTIONS:
1. pour the olive oil into
   a large fry pan over moderate
   heat
2. add the onions and saute until
   slightly brown
3. add the ground chuck and pork
    sausage into the fry pan and saute
   until well browned
4. in a sauce pan over moderate heat
   mix the Millers Soup base with a
   cup of milk and stir well until
  the soup base is well incorporated
 and then pour over the ground meat
5. add the other cup of milk to the
   beef /pork mixture plus the cup of half
   and half and stir well
6. add the ground pepper and stir
   in well
7. toast the white bread, place on
   a plate and spoon the hamburger
  mixture to cover the bread and
  serve

    

NORWEGIAN FLATBREAD (FLATBROD) ASHTON STYLE # 177

If there is one type of Norwegian bread that compares to lefse it is flatbread (in Norwegian pronouned (flattbrod)/  It also is very thin but unlike lefse which is soft in texture, flatbread is crisp like a cracker.  The following recipe is one that has become a traditional type crisp cracker.  It usually about 7 or 8 inches and again very thin.  I hope  you will enjoy it.
INGREDIENTS:
     2 cups cornmeal
     4 cups white flour
     1/2 cup vegtable oil
     2 tbsp sugar
     2 tsp salt
DIRECTIONS:
     1. mix ingredients together in a
         large bowl until well incorporated
     2. pour 2 1/2 cups boiling water stiring
         until well incorporated
     3. cut the dough into about 20 pieces
     4. roll each piece on a floured cutting
         board; elongating the dough and rolling
         the dough VERY THIN
     5. you may wish to salt each side
     6. instead of salt you may use garlic salt,
         parmesean cheese, parsley, oregano
         mixed with parmesean cheese or other
         types of topping
     7. bake at 450 to 500 degrees about 10
         miniutes or so until light brown