LENTIL SOUP WITH HAM AND TOMATOES, ASHTON STYLE #220

Lentil soup was a recipe that we would have because it was inexpensive and we actualy liked it!   This was especially true in winter being a hearty recipe to have to thelp warm you up.  Of course it didn't hurt that it was also cheap.  I urge you to try it and I really believe you will enjoy it!
INGREDIENTS:
     about 2 lbs of lentils that you soak in water 4 hrs or over night
     about a pound or so of cooked left over ham with bone
    2 qts of water
    2 medium onions, peeled and sliced
    4 stalks celery, minced
    1/2 cup of extra virgin olive oil
    about a handful of fresh parsley
    3 bay leaves
    1 1/2 tbls Millers Chicken base or equivalent
    1 tsp black pepper
    1 28 oz Contadina crushed tomatoes
 1 cup dry whte wine
     8 oz sour cream
    DIRECTIONS:
        1. soak the lentils over night or at least 6 or so hours
        2. pour the olive oil in a large fry pan over medium heat
        3. add the onions, celery, parsley, Millers chicken base,
            bay leaves, ham cubes, and pepper and saute until onions
            are translucent
       4. add a 28 oz can of Contadina crushed tomatoes and stir
           well; continue sauting  about a half an hour
       5. in a large stock pot, add the 2 qts of water (taking the
           water that the lentils had been soaking in and add any additional
           water to make the 2 qts and add the ham and bone
      6. add the ingredients from the fry pan into the water and the lentils
      7, now cook the soup for about 2 hrs until the lentils are tender and
          remove ham bone
      8. add a dollop of sour crème to those who want it
      9. , this recipe will serve 6 to 8 people generously

VEAL OR BEEF KIDNEYS IN HERBS WITH TOMATO SAUCE AND ONIONS ASHTON STYLE #219

When I was young kidneys was a dish that our family ate fairly often.  Tdue to the fact that my
father liked them a lot.  I don't remember any other family having them but one eats what was common to us. I do remember a slight urine smell before my mother washed them.  After they were washed my mother cut any fat around them.  One may not believe it but I still like them today! Veal kidneys are more mild and more tender so they would better.
INGREDIENTS:
     2 lbs or 2 kidneys (beef would require one as they are much larger.
     2 medium onions, peeled and sliced
     1/2 cup of virgin olive oil
     1 (6 oz can of Contadina tomato paste)
     1 (28 oz can of Contadina crushed tomatoes)
     2 tbls dried basil
     I tbl dried oregano
     2 tbls fresh thyme
DIRECTIONS:
     1. purchase fresh kidneys
     2. wash them well
     3. cut each of the kidneys off the whole kidney
         including any fat
    4.  pour the oil into a largr fry pan
    5. when the oil is medium hot add the onions
        and saute the onions until slightly brown
    6. now add the kidneys and slowly saute about
        a good half  hour and the kidneys are nicely brown
    7. now add the tomato paste and stir in well
    8. now add the herbs and stir in well
    9. now add the crushed tomatoes and slowly saute
        about 45 minutes stiring well and the kidneys are tender
  10. this recipe will serve 6
    
    

GAZPACHO: COLD SPANISH SOUP, ASHTON STYLE #218

•  Gaspacho is a traditional Spanish cold tomato based soup.  Certainly a great  soup for
• summer as .it is a cool chnge from hot soup. This recipe is for at least 8 to 10 people! 
•  I encourage you to try this recipe.
• INGREDIENTS:
•        8 medium tomatoes, minced with skin on
•      1/2 gal water
•      1 cup scallons
•      1 cup minced onions
•      2 red onions minced
•      2 yellow bell peppers minced
•      2 red bell peppers minced
•      6 cloves garlic cut into four
•      1 cucumber,sliced with skin on then cut in four with skin on
•      1/2 tsp black peppeer
•     2 tbls Miller or equiv  chicken base
•      1 cup red wine vinegar
•      1 cup crème fraiche
• DIRECTION
• 1. pour 1/2 cup virgin olive oil in a large fry pan and
•     heat oil until hot
• 2,( except the tomatoes), add all the vegtables including  soup base, pepper,
•    fresh oregano minced, fresh thyme minced,, fresh basil minced, and saute until vegtables
•     are nearly brown, but add the garlic pieces rthe last ten minutes
•  3. in a separate fry pan add the tomatoes and cook a good hslf hour
•  4, now add the water
•  5, add all the rest of  ingredients
•  6. put in refridgerater at least 4 hours or overnight
•  7. will serve 8 to 10

GRANDMAS SICILIAN LASAGNA #217

My mother made a terrific lasagna  recipe that I added my own style.  This included using fresh ricotta rather then from a tub.  I mix 3 fresh eggs in with the ricotta. I also make my own sauce rather than store bought.  I also try not to over fill the pan. I also add 6 hard boil eggs and then crumble them in the recipe. I then use a glass pan. The pan should be 13 inch by 9 inches.  The lasagna noodles are boiled then kept in water and first use them length wise then for the next layer side ways then  again long ways then repeat side ways until the pan is filled to the top.  T will explain the process  that you
must follow which is fairly simple.
INGREDIENTS: PRE-HEAT THE OVEN TO 350 DEGREES AND BAKE FOR 90 MINUTES
     * The first step is to boil lasagna noodles until al dente then keep in water,
     * The second step is to make the tomato sauce from scratch:
            recipe for sauce
             1/3 tube of tomato  Cento paste
             2 cans Contadina tomato paste
             1 large can Contadina crushed tomatoes
            16 oz pork neck bones
            16 oz ground beef
            6 cloves peeled and smashed garlic
            3 tbls dried basil
            2 tbls  dried oregano
           1/2 cup virgin olive oil
DIRECTIONS FOR SAUCE:
     1. pour 1/2 cup virgin olive into a large fry pan
     2. add garlic and saute 10 minutes stiring constantly (set aside)
     3. add pork neckbones  and saute until brown (add to soup pot with garlic)
     4, add 1/3 tube of Cento tomato paste, 2 cans Contadina tomato paste, and
         4 cans water and stir in
     5. add 1 28 oz can Contadina crushed tomatoes
     6. add basil and oregano, stir well and saute 20 minutes and
         add to soup pot
     7. simmer 1 1/2 hours (remove neckbones)
PROCESS IN MAKING LASAGNA:
     1. in a separate large fry pan pour 1/2 cup virgin olive oil
     2. add 1 lb of ground chuck and saute till brown (set aside )
     3. now add sauce to bottom of glass
     4. now add lasagna noodles length to cover bottom
     5. now sprinkle hamburger to  cover noodles
     6. now sprinkle ricotta that you have added 3 raw eggs and 1/2 cup
        of parmesan c and  mixed well
     7, now add a lightly amowunt of hardboiled eggs from 6 eggs
     8. now sprinkle mozzarella cheese lightly
     9. now repeat process with with noodles ( sideways)
   10. now sauce, then ground meat, then ricotta, theen eggs, then cheese
         then mozzarella, now repeat again with noodles length way
   11. do not over full pan ending with mozzeralla on top
   12. now bake at 350 degrees for 1 1/2 hrs


           
             

TOMATO BASIL SOUP ASHTON STYLE #216

     When I was young our family had  tomato soup for lunch at least a couple of times a week. I would like to say I enjoyed it but that  would not be true as it was at  bland at best best . Today I  love
having a basil tomato bisque in a good restaurant! This recipe is a variation of such a soup and I hope you will try it and enjoy!
INGREDIENTS:
     I large can of  Contadina crushed tomatoes
     3 lbs of fresh tomatoes sliced cut and sauted
     about 20 minuted
     3 medium onions, (Vadalia if possible) minced
     1 bulb of garlic, peeled and minced
     large bunch of fresh basil minced
     1/2 cup of virgin olive oil
     2 tbls of  Millers or equal chicken base from
     a jar
     1/2 tsp black ground pepper
     1/4 tsp crushed red pepper
     1 cup of dry white wine
     1/2 cup of  heavy cream
    
    
      

MAGNIFICENT FRIED CHICKEN # 215

The following chicken recipe is one that I and have used with great success and one that I have no qualms to give out to those who love a great recipe.  I hope you will try it and enjoy making this special recipe!
INGREDIENTS:
     1 frying chicken cut into pieces
     3 qts of water with 1 cup of sugar and 1 cup os salt
     (the same combination I use for turkeys and roasts)r
     put the chicken pieces in a large bowl with the water, sugar ,
     and salt,  and soak at least 2 hrs or over night about 12 hrs
REST OF INGRIEDIENTS FOR THE BATTER:
    1 cup of flour
    1 cup of cornstarch
    1 tsp white or black pepper
    1 tab paprika
    2 tbls baking powder
    1 cup of water
DIRECTIONS:
1. pour about 1 1/2 qts of canola oil into a large fry pan
    at a medium high temperature and heat until oil is hot
2. mix dry ingredients together in a large bowl
3, pour water into dry ingredients and stir until well mixed
    (batter should be thick but not overly so
4. dip each piece of chicken into batter, let excess batter drip
    off
5, put chicken pieces into lg fry pan  and fry at least 30 or so
    minutes check doneness (no red showing
6, should serve 6 to 8 people