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