CHICKEN OR VEAL MARSALA ASHTON STYLE (#103)

     This recipe requires a rather important but worthwhile sauce known as "Demi-Glace".  Because I am making a limited recipe for 4, 6 or 8 people, I am going to make a smaller variation of Demi-Glace. I also am going to be using chicken pieces for the recipe though one can also use veal.  By doing this, I also will be using parts of the chicken to make a Demi-Glace style sauce. I hope you will like this recipe as it is not only a classic but also a delicious dish. (See the recipe for Demi-Glace below) ENJOY

CHICKEN OR VEAL MARSALA RECIPE:
INGREDIENTS:
     4 to 8 pieces of chicken breasts or
     thinly sliced veal
     2 medium onions peeled and sliced
     1/2 cup of virgin olive oil
     1/2 stick of butter
     1 cup of flour for dredging
     1/2 tsp coarse pepper
     1 bay leaf
     1 sprig of fresh thyme
     1 tsp coarse black pepper
     1 tsp salt
      1/2 lbs of sliced crimini or button
     mushrooms
     1 cup of Marsala wine
     1 cup of Demi-glace sauce
     1/2 cup of heavy cream (optional)
DIRECTIONS:
     1. put each piece of chicken breast or veal
         slices into a gal size plastic bag and using
         a foodmallet pound the chicken breast or
         veal very thin
    2. dredge each piece of pounded chicken
        breast or veal in the flour
    3. pour the olive oil and the butter into a
        large fry pan over moderate heat and
        saute each side of all the chicken breasts
        about 5 minutes until slightly brown, (add salt
        and pepper to taste)
    4. in the same oil add the onions and sliced
        mushrooms and saute them until slightly brown
    5. add the Demi-Glace sauce and Marsala wine
        over the mushrooms and saute about
        7 or 8 minutes until all is incorporated
    6. plate each piece of chicken breast or veal
        and add some mushrooms with the
        sauce over them
    7. serve with fettuchini pasta (pour
        some of the sauce over the fettuchini)
        and serve with fresh green beans and
       a good white wine

    

INGREDIENTS FOR A DEMI-GLACE SAUCE:
     1 whole frying chicken in which the breasts are
        separated from the chicken for the pounded
        chicken for the Chicken marsala; and the rest
        of the chicken is cut up to make the Demi-Glace
        sauce. (One can use about 2 lbs of veal bones instead)
    2 medium onions; peeled and rough cut
    3 carrots rough cut
    1 white part large leek, rough cut
    1/2 cup of virgin olive oil
    1/2 stick of unsalted butter
       1 tab of  Millers or equiv chicken base
     2 sprigs of thyme
    1/2 tsp coarse ground pepper
    2 tab flour
     (1  DIRECTIONS FOR DEMI-GLACE SAUCE
(PRE HEAT OVEN TO 450 DEGREES)
     1. remove the two chicken breasts from
         the whole frying chicken and cut each
         breast in half (for eight people buy two
         additional whole chicken breasts with
         the bone and remove the breasts and
         cut them into two pieces) save the rest
         to make the Demi-Glace sauce
    2. in a 13" by 19" or so pan put the
        cut up chicken pieces or veal in which you
        have added a 1/2 cup of  virgin olive
        oil and half stick of melted butter
    3. add the 3 chopped carrots, 2 chopped
       onions, chopped white part of a large leek,
       thyme, 1.\/2 tsp of coarse ground pepper,
      1 tab of Millers or equiv chicken base, 1/2
      can of 6 oz Contadina tomato paste, 1/2 cup
      of white port wine, and 1/2 cup of Pinot
      Grigio white wine
    4. roast in the 450 degree oven about 35 minutes until all
       the meat and bones are well browned (not
       burned)
    5. remove all the ingredients and put them into
        a soup pot, deglaze the pan and add this to
        the pot
   6. add 2 qts of water to the pot and simmer
       about 2 to 3 hrs until the sauce is reduced
   7. skim the fat from the pot to keep the
       stock from being cloudy
   8. strain the stock into a sieve and discard the
       bones and all the vegtables
   9. check the stock for taste and pour into a
       large fry pan,
 10 make a paste of the flour and then add a
     1/4 cup of port and a 1/4 cup of pinot grigio
     wine and stir until the flour is the consistency
     of light cream and add it to the stock in the
     fry pan to slightly thicken the stock into a
    sauce and simmer until the stock is
    further reduced
11 the sauce is ready to use for the chicken or
    veal marsala. whatever you don't use you can
   freeze for another time


     
   
          

CHICKEN CACCIATORE ASHTON STYLE (#102)

     One doesn't always see recipes for chicken cacciatore in all Italian cookbooks or even American cookbooks. There are various ways of making this dish.  For instance, my mother makes it without tomato sauce. Although I like the results she gets, it reminds me of a French dish more than an Italian dish.  The following recipe does contain tomato sauce though otherwise it is close to what my mother makes. I hope you like this recipe and let me know if you try it. ENJOY

INGREDIENTS:
     3 to 4 lb whole chicken fryer cut into pieces
     1/2 cup of virgin olive oil
     1 to 2 medium onions peeled and sliced
     5 or so cloves of garlic, smashed, peeled and
     rough cut
     1 cup Pinot Grigio or any good dry white
     or red (Merlot is good) wine
     2 cups crimini mushrooms, quartered
     1 green pepper rough cut
     1 6oz can of Contadina tomato paste
     1 lg can of Contadina crushed tomatoes
     1/2 tsp Kosher salt or 1 tsp regular salt
     2 tsp of sugar
     1/2 tsp coarse pepper or 1 tsp regular pepper
     2 tab of dried basil
DIRECTIONS:
     1. pour 1/2 cup of virgin olive oil in a large
         fry pan over moderately high heat
     2. when the oil is hot add fry dried pieces of
         chicken (don't crowd the pieces which
         means to fry a few at a time) until all are
         browned then set aside
     3. in the same oil fry the onions and garlic
         until slightly browned (don't burn the garlic)
         set aside
     4.(you may have to add a little more oil if
        necessary to the pan) add the mushrooms
        and peppers and fry about 10 to 15 minutes
        until slightly browned and set aside
    5. pour the 6 oz can of tomato paste into the
       fry pan and saute about 5 to 7 minutes
    6. pour the crushed tomatoes into the fry
       fry pan and stir until incorporated
   7. add the wine into the sauce and stir
       until incorporated
   8. add the sugar, pepper,salt, and basil into the tomatoes
       and stir until incorporated about 10 minutes
   9. return the onions, peppers, mushrooms, and chicken into
       the pan and cover and cook about 30 minutes
10. this recipe will serve 8 or more persons generously ENJOY

MUSHROOM VOL AU VENT ASHTON STYLE (#101)

          Some time ago I was reading a James Herriot book "All Things Bright And Beaufiful" which included his visit to another vet that he called Granville Bennett who was discribed as an excellent surgeon as well as someone who loved to eat as well as  becoming James friend.  James Herriott discribes their visit to a meeting of veternarians and his having Mushrooms Vol Au Vent. The recipe I am making is a variation of this French recipe.  One of the ingredients is the use of  puff pastry which I just made for a seafood dish called Fruits De Mer.  I believe it is worth trying and I encourage you to try it as I know you will love it as a luncheon dish or a side dish for dinner. ENJOY

INGREDIENTS:
     16 oz Pettridgle Farm Brand or equal puff pastry sheets
     1 egg mixed with a little water
     1/2 stick of butter
     1/4 cup of virgin olive oil
     2 tab Millers (or equivilent) Chicken Base
     1 lb of mushrooms, crimini or white button cut
     into quarters
     1 medium onion peeled and sliced
       1 cup heavy cream
     1/2 tsp coarse pepper
     2 cups Creme Fraich (see recipe below)

DIRECTIONS:
   1. unroll the puff pastry, let thaw; and using a
       3 inch diameter round cookie cutter cut out
       15 pieces or so and put them on an ungreased cookie
       sheet. (use a fork and poke the puff pastry several
       times so that it stays even in baking
  2. mix the egg and water and brush on each of the
     puff pastry and bake at 350 degrees until the puff
     pastry has risen and is shiny and light brown
 3. in a large fry pan, melt the butter and add the virgin olive oil
     and put over a moderate heat
 4. peel and slice the onion and fry them in the melted
     butter and oil until the onions are slightly brown
 5  in the same lg fry pan add the the mushrooms and the 2 tab
     of Millers Chicken base stiring until the chicken base
     is incorporated and saute the mushrooms about 8 to 10
     minutes until the they are nice and brown
 6. add the heavy cream and stir in until all is incorporated
 7. remove part of each of top of the round puff pastry and
     spoon in the mushroom mixture until each is filled
 8  (Optional) add a dollop of the Creme Fraich and then
     replace the top and serve hot
 9. serves up to 10 or more generously

CREME FRAICHE RECIPE
1.  mix 2 pints of heavy cream and
    1 pint of sour cream (or buttermilk)
2. after the two are thoroughly mixed;
    let stand a couple of hours until it has
    thickened; (you can put it in the refridgerator
    as it will keep at least a week but once it has
    thickened you can put a dollop on each puff
    pastry.
    
    

ENGLISH PLUM PUDDING, FAMOUS ASHTON STYLE (#100)

     I have indicated before how much I like most anything English from reading  books from writers such as Charles Dickens, including A Christmas Carol to David Copperfield;  most books by A J Cronin; every book by Agatha Christi, Peter Pan and the biography of James Barrie, every story of Sherlock Holmes by Arthur Canon Doyle, all of JK Rowlings books of  Harry Potter, and besides having read all the books by Alf Wight (James Herriot) and even have a signed copy by  James Herriot "The Lord God Made Them All"; and many other English writers.   I also like at least some of their food including roast beef, English trifle, and Christmas pudding.  The last dish which the English are famous for (besides tasteless boiled dinners) is also called Plum Pudding. the recipe I am giving you today.  I have tried it several ways but this recipe is one that I am most fond of.  I know there are many ingredients and this over stated fruit cake, may sound complicated.  However, the results are what counts and and I hope you will like it ENJOY

INGREDIENTS: (preheat the oven to 325 degrees)+    

     6 prunes minced
     3 cups black raisins
     1 cup candied fruit
     1 the peel of 1 lemon minced
     3/4 cup of suet minced
     1 cup minced walnuts
     1 cup flour
     3 cups soft breadcrumbs
     2 tsp cinnamon
     1 tsp allspice
     2 cups sugar
     1 tsp baking powder
     1tsp salt
     1/2 cup brandy
     1 cup molasses
     5 eggs
DIRECTIONS: (preheat oven to 325 degrees)
     1. mix all the fruit together including the
         prunes, raisins, minced peeled lemon,
        and candied fruit
    2. now mix the flour, cinnamon, allspice, baking powder,
        and salt together
    3. the ingredients can be now mixed either by hand or by
        an electric mixer such as a Kitchen Aid using the hook
        to mix the ingredients
    4. take 5 eggs and put them into the Kitchen Aid mixer
    5. slowly add the sugar into the eggs and mix until well
        incorporated
    5. now add the flour mixture slowly into the eggs and sugrar
        into the mixer until it is all incorporated
    6. now add the bread crumbs slowly into the mixer
        until it is all incorporated
    7. now add the suet into the mixer and mix until it is all
        incorporated
    7. now mix the molasses and brandy and slowly add into
        the mixer until it is all incorporated
    9. now add the walnuts and fruit pieces into the mixer
        and mix until it is all incorporated
   10. pour the pudding into a steel or glass bowl and
         cover with tin foil and place in the middle of a
         heavy 9 inch by 13 inch steel pan and fill boiling
         water around it about a 1/3rd or a little more and
         bake about 3 or more hrs at 325 degrees
   11. check the middle of the pudding with a knife and
         when the blade comes out clean it is done and
         ready to serve
   12. you may wish to pour about a 1/2 cup of  brandy
         over the top and flame it for presentation

HARD SAUCE TO SERVE WITH THE PUDDING
INGREDIENTS:
1 cup of  soft butter
2 cups of powdered sugar
1 tab of  vanila
3 tab of brandy
DIRECTIONS:
1. put the butter into a large sauce
    pan
2. slowly add the powdered sugar
    until it is incorporated
3. add the vanila and mix until
    it is incorporated
4. add the brandy and stir in
    until it is incorporated and it
    should be ready to pass around
    for those who would like some
    sauce


    
    
    
    

MUSSEL SOUP WITH CREME FRAICHE AND WINE ASHTON STYLE (#99)

     When my son Mike was younger he would only eat around the mussels leaving the rest.  I could have told him to either eat the whole mussel or not at all but I didn't.  In the end it payed off as now he eats the whole mussel.  Pehaps if I had threatened him he might never learned to enjoy this sweet seafood crustacean which is still realitively inexpensive and is also a good farm product especially on Prince Edward Island famous for their mussels.  This recipe is an excellent soup that would be a good starter for a fish dinner entre. ENJOY

INGREDIENTS:
; 2 to 3 lbs of  mussels
1/2 of a 3lb chicken boiled
in 2 qts of water for broth
; 1 pint of creme fraiche
;1 cup of pinot grigio white wine
1 cup Marsala wine
1 tab if Millers or eqivilent chicken base
; 5 cloves of garlic smashed and minced
; 4 sprigs of parsley
1 sprig of thyme
1/2 tsp pepper
(optional) a good pinch of saffron
a good pinch of nutmeg
DIRECTIONS:
1. steam  the mussels in 1 pint of
pinot grigio white wine and shell
the mussels and set both the mussels
and liquid aside
2.boil the 1/2 chicken in a soup pot with
2 qts of water in which you have added
1 tab of  Millers Chicken Base or equivilent
for 1 1/2 hrs remove the chicken and save
for another dish and keep the liquid in the
pot
3. add the marsala wine, garlic, parsley, thyme,
nutmeg, pepper, saffron if desired, mussels, 
and the creme fraiche into the soup pot
4. put the soup pot on moderate heat and
simmer for about 15 minutes
5. this recipe will serve 6 to 8 persons generously

MUSHROOM BISQUE ASHTON STYLE (#98)

INGREDIENTS;
1/2 of a 3 lb chicken boiled in 2 qts of water
in which you add 2 tab of Millers Chicken
base or equivilent (or for meatless use Prenzys
Vegetable Base)
2 lbs of crimini or white button  mushrooms
 cut in half
2 medium onions, peeled and sliced
1/2 cup of virgin olive oil
1 pint creme fraiche (see recipe #93)
1 cup marsala wine
4 sprigs of parsley finely cut
1 sprig of thyme finely cut
a good pinch of nutmeg
1/2 tsp coarse ground pepper
a good pinch of saffron
DIRECTIONS:
1. boil a half of a 3lb chicken in 3
qts of water in which you have added
either 2 tab of  Millers Base (or eqivilent)
(or for vegetarian style-Penzeys Vegetarian base)
simmer for 1 1/2 hrs, remove chicken save for
chicken salad
2. Pour the olive oil in a lg fry pan over moderate high
heat and fry the onions until slightly brown remove and
set aside
3. In the same fry pan add the mushrooms and saute until
slightly soft. (remove and set aside)
4. in the same fry pan add the marsala wine, then the
chicken base, pepper, and saffron and cook about
5 or so minutes
5. in the same fry pan add the chicken stock, then stir
in the creme fraiche and continue stirring until incorporated
6. now return the mushrooms and onions back into the
the fry pan and stir for about 20 minutes or so until
the soup is well incorporated
7. taste for flavor and salt and adjust if necessary (if you
need more salt you can either add a touch more Millers
chicken base or a little salt
8. place all the ingredients in a soup pot and using a standing
electric hand blender (I refer to it as a motorboat) blend all the
ingredients until you have a creamy mushroom bisque
9. this recipe will serve 6 to 8 persons generously

LOBSTER/SHRIMP BISQUE ASHTON STYLE (#97)

     Just thinking about the taste of  lobster and shrimp bisque really does make my mouth water.  What makes it so good is the combination of  the two seafoods combined with wine and cream. This recipe is one of three recipes using this great combination. I urge you to try one or all of these recipes and please let me know what you think about them. ENJOY

INGREDIENTS:
     1 or 2 lobsters (second lobster is optional)
      at least a 1 1/4lbs ea.
     1lb of wild shrimp 20 to 30 in a lb
     1/2 chicken (boiled in 2 qts of water)
     2 tab of  Millers or equivilent Chicken base
     added to the 2 qts of water
  
    1 cup of Marsala wine
    1 good pinch of saffron
    1 pint of creme fraich (see recipe #93)
    2 medium onions, peeled and sliced
    1/2 cup of virgin olive oil
    4 sprigs of parsley finely cut
    1 sprig or a good pinch of thyme finely cut
    a good pinch of nutmeg
    1/2 tsp of coarse pepper
    (optional, 2 pints of Ruinite Bianco or any
    white sparkling wine instead of water)
DIRECTIONS:
    1. boil the chicken in 2qts of water  in which
        you have added 2 tab of Millers
        chicken base (or equivilent)  for about
        1 1/2 hrs (remove the chicken and save it
        for another dish such as chicken salad
   2.  put the olive oil in a large fry pan over
        moderately high heat
   3. add the onions and fry until slightly brown
   4. add the shrimp and saute until nice and pink
       remove the onions and shrimp and set aside
   5. remove the meat from the shrimp and put the
       shells into a sauce pan  
  6. steam the lobsters in 2 pints of water or white
      sparkling wine (Ruinite Bianco works well)and
       when cooked remove all the meat and set
       aside and put the shells and liquid into the
       sauce pan with the shrimp shells and add
       the oil from the fry pan and cook over
       moderate heat until the liquid is reduced by half
  7. add the chicken stock, marsala wine, creme
      fraiche, and a good pinch of saffron and a 1/2
      tsp of pepper and stir until all is incorporated and creamy
 8. add the lobster and shrimp and using a stand
     mixer, (motorboat) blend all the ingredients until
    the bisque is smooth
 9. taste the bisque for flavor
10. you may wish to add a touch of red and yellow
      food coloring for looks (optional)
11. should serve 4 to 6 people generously

* MARSHMELLOW BUTTERNUT SQUASH BALLS ASHTON STYLE (#96)

      This recipe is one that I used for the 11 years I served a free Madison Community Thanksgiving Dinner
each Thanksgiving day for some 300 people.  It was a very popular dish even with the children who seemed to love it until they were told it was made with squash which curtailed their enthusiam for them.

INGREDIENTS:
preheat oven to 350 degrees
     2 large butternut squash (about 2 lbs)
     8 marshmellows
     1 box of  grapenuts
     1 tsp salt
     1 tsp pepper
DIRECTIONS:
     1. cut the butternut squash into two
         pieces lengthwise
     2. remove the seeds and place in a
         a two inch deep shallow pan
     3. fill the pan with water to about
         a third of the way up the squash
     4. bake for about an hour or so until
         the top of the squash turns brown
     5. poke the squash with a fork to make
         sure the squash is soft
     6. after the squash cools remove the
         meat of the squash into a bowl
     7. using a slight handful of squash wrap
         each marshmellow with the squash into
         a ball
     8. roll each ball in the grapenuts until the
        whole ball is covered and place into a
        cookie sheet without touching other balls
    9. set the oven on broil and place the pan
        about 3 inches from the top of the oven
        broiler until the the ball is slightly brown
        and has sunk slightly
  10. the ball can be removed with a spatula
        and placed on each plate for serving

RICE AND WILD RICE ORANGE FLAVORED STUFFING WITH GIBLETS (#95)

      The following recipe is one that I used for 11 years for a Community Thanksgiving Dinner for some 300 people on Thanksgiving day.  I had to stop doing the dinner in about 1995 but this tradition has continued even now. This was one of two stuffings that everyone could enjoy along with roasted turkey, mashed potatos, butternut squash balls, real cranberry sauce, home made Italian bread, and pumpkin pie. This recipe is a simple one and I feel you will like its unique flavor. ENJOY

INGREDIENTS:
     1 box of  Uncle Ben's Rice and Wild rice
        stuffing mix
     1 large onion peeled and minced
     1/2 cup of olive oil
     giblets from the turkey, minced
     juice and pulp of 2 peeled and
     minced oranges
     1/3 tsp of salt
     1/3 tsp of pepper
DIRECTIONS:
     1. mix the Uncle Bens Rice and
         Wild Rice according to the box
     2  pour the olive oil into a large fry
         pan over a moderate high burner
     3. add the onions and minced giblets
         and saute until slightly brown
     4. add the cooked rice to the pan
     5. add the orange pieces to the fry
         pan
     6. you can either stuff the turkey with
         this stuffing or put into a 9 inch by
         13 inch glass or metal pan and cook
         about 45minutes
     7. this will serve 6 to 8 persons generously

ENGLISH HAM AND EGG PIE ASHTON STYLE (#94)

    My  great great grandfather, a Methodist, came from England in the 1800's which makes me part English on my fathers side of the family.  Truly, I love most everything English and have visited England with my wife some 4 times. Five of my favorite English persons are Sherlock Holmes, Charles Dickens, James Barry who created Peter Pan; A J Cronin who wrote one of my favorite books "The Green Years"'; and James Herriot (Alf wight)- "All Creatures Great And Small";  though, two of these individuals have a Scottish conection as Arthur Canon Doyle wrote about Sherlock Holmes and Alf Wight was born in Scotland! Yet, I consider them all English.a Also, I love English food, one of 3 people that do.  This brings us to one of my favorite English pies "Ham and Egg Pie". I also love Steak and Kidney Pie (recipe # 71 and Chicken Pot Pie (recipe # 70. The following recipe "Ham and Egg Pie"; and is a variation of this famous dish.  Let me know what you think and I hope you like it as much as I do ENJOY

INGREDIENTS:
     1 1/2 lbs of sliced ham (never lunch meat)
     1 lb of peeled and cubed potatos
     4 to 5 eggs slightly beaten
     1 additional egg with a tsp of water for
        the top of the crust egg wash
     1 medium onion peeled and sliced
     1 tab of  Millers or equivilent Chicken base
     1/3 tsp coarse pepper
     1/3 cup of olive oil
     1 pie crust (see recipe # 75)

DIRECTIONS:
    1.  pour the olive oil in a large fry, add the
         Millers chicken base and stir in until totally
         incorporated and add the onions and potatos
        and then add the ham and saute until all are
        slightly brown
    2. make 2 pie crusts for a 9 inch pie plate; one for
        the bottom and one for the top
    3. take the ingredients from the fry pan and put
        half of them into the pie and then  add half the
        egg mixture
    4. add the remaining ingredients and then the
        rest of the egg mixture   
    5. take the egg wash and brush the top of the
        crust
.   6.bake in a 300 degree oven for about an hour
        and the crust is golden brown
    7. this recipe will serve 6 or more generously        

*CREME FRAICHE RECIPE ASHTON STYLE #(93)

     Creme Fraiche is a French product that is simple and takes the place of whipped cream while retaining the fresh taste that can be used in dishes requiring whipping cream or one that requires a sweet flavor.  It is simple and delicious and worth trying ENJOY

INGREDIENTS:
      2 cups of heavy cream
      1/2 cup of sour cream (buttermilk can be used
      but I prefer sour cream

OPTIONAL:
    1/2 cup of powdered sugar to make it sweet
DIRECTIONS:
     1. pour the heavy cream into a sauce pan or bowl
     2. scoop the 1/2 cup of sour cream into
         the heavy cream
     3. stir the two ingredients until well incorporated    
.    4. you can use a sauce pan to barely warm
         the mixture or just a bowl and let it sit unrefriderated
         2 to 4 hours and it will thicken
     5. you can put it into the refriderator overnight
         and it will also thicken
     6. to sweeten it just add the powdered sugar\
        (don't use regular sugar as it will be gritty)
     7. a dollop on any dessert is great or unsweetened
         mixed in cream soups or other dishes that call for
         thickened cream including putting it in recipe #5
         Butternut Bisque or a quiche (recipe #16)
       
    

* FILET OF SOLE WITH CRAB STUFFING IN A WINE AND CREAM SAUCE #92

     Filet of sole is a very mild and tasty fish that unfortuantely is not easily available.  One can substitute Talipia but sole is a firmer fish to stuff.  This recipe is one that I have used a long time and is great for 2, 4 or six individuals using one filet for each person.  One might have to increase the amounts of ingredients if you are cooking for 6.  One thing I know is that you will like this recipe ENJOY

INGREDIENTS:
      one filet sole or brook trout are execllent fish filets for this
      this recipe, the trout can be two pieces per fish and one
     filet per person  (this recipe is good for 4 to 8 people)
     1 box of  Stove Top Chicken Stuffing
     1/2 cup of virgin olive oil
     1 cup heavy cream
     12 cup of Pinot Grigio White wine
     1/2 cup white port wine
     1 cup imitation crab
     1 medium onion peeled and minced
     1 tab Millers or equivilent chicken base
     3 tab large capers
     1 tsp coarse black pepper
     1 13 inch by 19 inch glass or metal cake pan

DIRECTIONS:
     1. preheat oven to 350 degrees
     2. mix the Stove Top Stuffing according
         to the box but 1/2 cup less water
    3. measure a cup of canned crab or cut
        up a cup of the imitation crab
    4. peel and mince a medium onion
    5. pour the 1/2 cup of olive oil into a
        large fry pan over moderate high heat
    6. add the onions, crab, 1 tab of Millers
        chicken base and a slight teaspoon of
        coarse black pepper and saute until
        slightly brown
   7.  add about a 1/1/2 cups of stuffing into
        mixture in the fry pan and stir until
        incorporated
   8. take 6 to 8 filets and lay them stretched
       out on a cutting board (if you use trout
       you can leave or remove the skin and
      head
  9. spread the stuffing along the middle of
      filet and roll each of them up and using
     a toothpick close the end  so as not to
     have the stuffing come out
10. place the rolled stuffed filets into a 9"by13"
     glass or metal cake pan keeping them
     from touching each other
11. pour the combined wines around the
     filets
12. sprinkle the large capers around the
      the pan
13 sprinkle a good pinch of of salt
    and pepper over the filets and put the
    pan into the oven and bake for about
   1/2 hour or until the filets are slightly
   brown
14. this will serve 6 to 8 persons


     
     

* FRUTTI di MARE IN PUFF PASTRY WITH CREAM SAUCE (#91)

        Fruitti di Mare is usually a medley of seafood (fruits of the sea) that can be for many varied dishes.  There may be many combinations of seafood but certainly a recipe would include shrimp, clams, mussels, scallops (bay or sea scallops) squid (calimari), crab, lobster, and fish of varing kinds.  In this recipe I also am including a heavy cream sauce with two wines over puff pastry shells or 3" puff pastry squares. A good white wine would go well with this dish such as a risling, chardonay, or Pinot Grigio. ENJOY

INGREDIENTS:
      Athens brand puff pastry 16 oz each; (or equivilent) either
      3inch pieces or cups
     (2 separate containers of 1/3 cup of virgin olive oil each
     1/4 lb of butter (1 stick)
     1 lb of large shrimp (2o to 30 a lb) peeled and sauted in butter
     1 lb mussels steamed and shelled and sauted in butter
     1 lb little neck clams steamed and sauted in butter
     1 lb small squid sauted in butter
     1 lb scallops either bay or sea-cut in half- sauted in butter
     2 cups heavy cream
     1/3 cup sour cream
     1 tab Millers Chicken base
     1/2 tsp red pepper flakes
     1/2 tsp yellow saffron
     1/4 tsp oregano
     1/2 tsp sugar
     1/3 cup of Pinot Grigio
     1/3 cup white port wine
     for steaming the clams, mussels and squid

DIRECTIONS:
     1. prepare the puff pastry according to the directions
         on the package but using a fork poke the pastry
         several times on top and bake at 325 degrees until it puffs
         up and is slightly brown
    2. while the pastry is baking you can prepare the various
        seafood: saute the shrimp and scallops until slightly brown
        in a large fry pan in which you put 1/3 cup olive oil and
       1/2 stick of butter until the oil butter combination is hot
       but not smoking; saute until all is slightly brown
   3. steam the mussels, clams, and squid in 1/3 cup of Pinot
       Grigio and 1/3 cup of white port wine
   4. remove the clams, and mussels from the shells and cut
       the squid into smaller pieces; saute the clams, and mussels
       in the remaining 1/2 stick of butter for just 4 or 5 minutes
   5. mix the 2 cups of heavy cream and the 1/3 cup of sour
       cream; stir and let stand until it thickens
   6. mix the juices and wine from the steamed clams and mussels with
      the butter/oil mixture that you sautied the shrimp and
      scallops and then add the thickened cream mixture
   7. add the Millers Chicken base, the red pepper flakes,
       oregano, saffron and sugar into the above creamed
       juices and incorporate well
   8. put aluminum foil on a large cookie sheet and put 15 pieces
       of baked puff pastry cut into two pieces  on the aluminum
       covered cookie sheet (save the other half to put over
       the bottom puff pastry)
   9. mix all the seafood together and put a mixture of seafood
       on each piece of puff pastry then put the top piece of puff
       the pastry on top
 10. pour the cream wine mixture into a measuring cup that
       has a spout and then pour the mixture slowly on top
       of the seafood and puff pastry (don't overdue
      the amount of sauce and try to just cover the seafood)
11. turn the broiler on the oven and when hot put the
     cookie sheet about 4 inches from the boiler and bake
     until the top is just slightly brown (never take your eyes
     from the pastry
12. this will serve up to a dozen people generously ENJOY
     

    
    

*ITALIAN STYLE MACARONI AND CHEESE, ASHTON STYLE #90

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

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

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

*VEGETARIAN ITALIAN LASAGNA ASHTON STYLE #(89)

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

INGREDIENTS:
   

BOSTON PORK BUTT SHOULDER ROAST ASHTON STYLE #(88)

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

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

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

VEAL OR PORK CUTLETS WITH WINE AND CHEESE SAUCE ASHTON STYLE #(87)

       Veal cutlets have been a great Italian recipe for probably hundreds of years.  It can be  great dishes such as veal scalapini, veal picata; or a great sandwhich with real Italian bread.  What else is great about cutlets is that it takes a small amount of meat that can literally feed a family.  The following recipe is a variation of the veal cutlet. Yet if one can't find or possibly afford veal; one might wish to try pork sirloin which is much cheaper, probably not quite as tender; but can be an excellent substitute. Both require having to be pounded very thin for such a recipe; and othewise can be treated the same way.  Would I recomend veal, yes; but there are inidividuals that would not eat veal because it comes from a young cow or really can't afford it.  Try using the pork sirloin and let me know what you think ENJOY

INGREDIENTS:

       1 lb of either pork sirloin or thinly cut veal

       1/3 cup of extra virgin olive oil

       1/2 stick of salt free butter

       1/2 cup of flour

       1/2 cup of parmesean cheese

       1/2 cup of grated provolone or mozzarala cheese

       1/3 cup of  white port wine

       1/3 cup of Pinot Grigio white wine

          6 cloves of garlic, peeled, smashed, and minced

       1/3 cup of large capers

       1/2 tsp salt

       1/2 tsp pepper

DIRECTIONS: (PRE HEAT OVEN TO 350 DEGREES)

     1. put the meat in a large plastic bag and using either

         a mallet or a flat bottom glass bottle; pound the meat

         until it is only about a little more than an 1/8th inch thick

        (try not to tear the meat)

    2. dredge the meat in the flour until both sides are covered

    3. pour the olive oil into a large metal handle fry pan over moderate heat

    4. add the butter and stir into the virgin oil until all is incorporated

    5. once the oil is hot but not smoking add the garlic and stir until

        the garlic is slightly brown (don't let the garlic burn!)

    6. remove the garlic and set aside

    7. add the floured meat and fry until the meat is brown and turn

        over and brown the other side, remove and set aside

    8. and both wines in the fry pan, cook the wine until it is

        incorporated

    9. return the garlic back into the pan

  10. add the capers into the pan and cook and additional

       5 minutes

  11. return the meat back into the fry pan 

  12. sprinkle the top of the meat first with the grated

        cheese and then the parmesean over that under

        the boiler until nicely brown and serve 

      

ARTICHOCKES WITH MEAT STUFFING ASHTON STYLE #(86)

     When I was young some 60 years ago my mother made aritchokes two ways; one with breadcrumbs (recipe #(3)and one with ground meat which was actually the same reicipe as the one for Italian meatballs.  They were both excellent dishes and we loved them both.  The following recipe is the one with ground meat and well worth trying.  Let me know what you think of it ENJOY

INGREDIENTS:

     3 to 4 ripe artichokes; but not with black edged leaves and

     certainly not one that is dry looking or not ripe enough

     so that it is not ready to eat. cut about a half an inch off the bottom

    (cut the stem off and sav it as it is close to tasting like

    the heart of the artichoke when you cook it in water)

 MEAT STUFFING RECIPE

      INGREDIENTS:

           3 to 4 ripe artichokes (dark green,

           not black on the leaves; not dry looking,

           not light green or not ripe)

RECIPE FOR MEAT STUFFING

          1 lb of ground chuck or equiv

          1 cup of  Italian bread crumbs mixed with

          2 tab of  Italian seasoning herbs

          1/2 cup of parmesan cheese

          1 large egg

          5 cloves of garlic, peeled and minced

          1/2 tsp salt

          1/2 tsp pepper

DIRECTIONS

     1. put the ground chuck into a fairly large

         bowl

     2. add the bread crumbs, garlic, salt and pepper

         and the one egg 

     3. mix until all the ingredients are incorporated

     4. open the leaves on the artichokes to accomodate

         the meat.

     5. stuff the meat inbetween the leaves

         but leave a 1/4 inch on top

     6. put the artichokes in a roasting pan

         that has 2 inches of water in the bottom

         and bake in a 350 degree oven for about

         45 minutes

     7. now mix 1 cup of bread crumbs with 1/2 cup

        of parmesean cheese, 3 tab of virgin olive 

        oil, 1/4 tsp salt and 1/4 tsp pepper and mix

        it well and put it on top and with one egg

       mixed in a cup for an egg wash which you spoon

       over the bread crumb topping  and put the

      artichokes back in the oven under the broiler

      for about 10 minutes or until the top browns

   8. make 3/4 pound of thick spaghetti according

      to the box and after you remove the artichokes

      from the roasting pan add

      

    

ITALIAN OMLETTE TERRIENE ASHTON STYLE #(85)

INGREDIENTS:

about 3 lbs of puff pastry for a large cake form

4eggs mixed with fresh parsley and a little water

provolone or Fontina cheese slices

capicola ham slices

fresh spinach

fresh tomato slices

3 red peppers, charred and peeled in water

2 tab of dried basil

*ENGLISH TRIFLE " ITALIAN" ASHTON STYLE #(84)

       My wife Dottie have been making English Trifle for almost 40 years.  Even though we call it English Trifle it is actually an Italian dish that the English adapted because they loved it as much as the Italians do.

The recipe that follows uses only cooked fillings and homemade sponge cake.  Instant is a word that I would be loath to use.  The parts that are in this recipe are labor intensive but the end result is delicious.  Let me know how you like it ENJOY

INGREDIENTS:

SPONGE CAKE

pre heat oven 325 degrees

1 1/4 cups cake flour

1 1/4 cups sugar

6 eggs separated

1/3 cup of canola oil

1/2 cup cold water

1/2 tsp cream of tarter

1 tsp pure almond extract

1/2 tsp salt

DIRECTIONS:

     1. separate the eggs
     2. beat the egg yolks in a a Kitchen Aide

         mixer until lemon color and then slowly

        add the sugar

    3. add the vanila extract, water  and

        continue beating until incorporated

    4. slowly add the flour and continue 

        beating until incorporated

    5. in a separate bowl, using a whisk

        beat the egg whites until stiff and

        then add the cream of tarter and

        keep beating until egg whites are 

        stiff

    6. add the egg yolk mixture into the

        egg whites and using a rubber 

        spatula, fold into the egg whites

        until blended

    7. pour the mix into an ungreased 

        tube cake pan

    8. bake in 325 degree oven for 

        about 1 1/4 hr; check doneness

        by tapping the top of the cake 

        and it should it springs back 

INGREDIENTS FOR MAKING 

TRIFLE

    chocolate mouse (I use Julia Childs recipe)

    1 jar of raspberry preserves

    1/2 cup of brandy, sherry, rum, or orange liquor

    vanila pudding (cooked kind)

    whipped cream or creme fraiche (see recipe #93) or 3 cups; 8 oz of

    heavy cream and 3 oz of either sour cream or buttermilk;

    let stand on counter until it gets thick)

   1 box of  blueberries

   1 box of strawberries cut in half

   1 box of raspberries 

DIRECTIONS:

   1. cut cake into 1/2 inch thick by 2 inch long

   2. spread raspberry preserves on one side and

       line a large clear glass bowl or an actual trifle bowl

       on bottom and up the sides

   3. sprinkle a little liquor on the cake 

   4. layer strawberries,  blueberries, raspberries, 

       alternating with mouse, vanila pudding, cream,

       and then another layer of cake that you cover

      the one side with raspberry preserves and which

      you sprinkle liquor on

  5. the top should be 1/2 inch of cream and that you

      then decorate with strawberries, raspberries, blue

      blueberries, and almond slices

  6. put in refrigerator until ready to serve      

    

OMELETTE ITALIANETE, ASHTON STYLE #(83)

       Recently I fell in love with omeletes from simple omlettes to Western omlettes, Cheese omlettes etc.  I also found that I like them slightly undone rather than hard.  Not that I like runney egg yolks and whites. I began thinking how an Italian omlette would work and what ingredients one would put in them that was both favorful and tasty.  The following recipe is a version of  what I thought an Italian omlette should be.  Please try it and let me know what you think ENJOY

INGREDIENTS FOR ONE ITALIAN OMLETTE

      ITALIAN STYLE INGREDIENTS TO PRE COOK:

          4 oz of  Italian sausage fried and crumbled

          3 tab minced onions

          3 tab fine cut tomatos (regular or Roma)

          1 tab of parsley for the top of the omlette in the plate

          3 tab of virgin olive oil

DIRECTIONS:

      1. put the 3 tab of olive oil in a fry pan over moderate heat

      2. when the oil is hot add the onions and sausage  and fry

          until the onions are stlightly brown and the sausage is crumbly

      3. add the tomatos and fry until incorporated with the onions and

          sausage set remove and set aside (you may wish to use only a

          half of these ingredients per omlette or all of it as it is your choice

          

          OTHER INGREDIENTS:

       2 large eggs mixed in a bowl

       2 tab of canola oil

       1/2 stick of unsalted (sweet) butter or Smart

       2 tsp of basil

       3 tab of  Fontina or Provolone Cheese fine cut

       pinch of salt

       pinch of pepper

DIRECTIONS:

       1. after you have pre cooked the onions, sausage

           and tomatos set them aside in a bowl

      2.  add the oil and butter in a non stick 7 inch bottom

           fry pan over moderate heat

      3. when hot, add the mixed eggs and let cook awhile

           until softly but not real hard

      4.  add the cooked ingredients in the middle first,

           then add the cheese, apinch of salt and pepper

           and fold over and let cook an additional minute or so

      5. plate the omlette and add the parsley on top and eat

      

BBQ RIBS "DONE RIGHT", ASHTON STYLE #(82)

     I have to admit, I don't like BBQ ribs that have been boiled to death even if their tender.
Equally, I don't like ribs that have been baked in the oven as they are usually tough and dry.
The following recipe is different and I believe as tender as you would want and not dry. Please
try it and let me know what you think and if you like this recipe ENJOY

INGREDIENTS:

     1 bunch celery which you cut the end off, wash

       each stalk and then chop them into 1 inch pieces

     6 large carrots peeled and cut into 1 inch pieces

     4 lg onions, peeled, cut in half and rough sliced

     3 lbs of baby back or St. Louis style ribs cut in half 

     1/3 recipe of  Frank Ashton's famous BBQ sauce, recipe #(55)

DIRECTIONS:

    1. preheat the oven to 400 degrees

.   2. mix Ashton's BBQ rub below

    3. mix the 3 vegtables together (these mixed vegtables

        will keep the ribs moist and at the same time cook

        them to be ready to BBQ

   4.  take almost half the 3 vegtables and put them on the

        bottom of a large roasting pan

   5.  sprinle the rub on both sides of the ribs and place

        thme on the vegtables in the roasting pan

   6.  put the rest of the vegtables on the ribs totally

        covering them

   7. bake for 45 minutes to an hour until the ribs are

       almost done

   8. remove the ribs and you are ready to put them

       on the grill

   9. grill them about 15 minutes on each side

 10. brush the BBQ sauce on the top an turn the

       ribs over and continue to cook about 5 or so

      minutes; turn them over and brush the other side

      with BBQ sauce and then turn them over and cook

      them for about 5 minutes; (repeat saucing them until

      your satisfied (don't let them burn) 

 11.will serve 4 to 6 people generously

RUB INGREDIENTS:

     1/2 cup brown sugar

     1/3 cup garlic powder or salt (if you use

     garlic salt don't add salt

     1/3 cup oregano

     1/3 cup paprika

     2 tab of pepper (for a hot rub add red pepper)

     4 tab cumin

     add tab salt if necessary

DIRECTIONS:

     1. mix all the ingredients and rub both

         sides of the ribs and your ready to

         bake about 45 minutes or so

VARIATION;
CHINESE TEA SMOKED RIBS
1. take 20 bags of tea and soak them in water
    about 1/2 hr and rince wring them with your
    hands till most of the water is out.
2. put them in double foil and wrap them keeping
    them flat. 
3. poke a few holes on top and put them on one
    side of the grill on medium high heat.
4. put the BBQ sauced ribs (step 10) on the other side
    and bake ribs with the top closed about an additional
    45 minutes or so adding addtional BBQ sauce a few
    times and making sure the ribs don't burn.
5  serve

   

    

     

*APPLE SAUCE SIMPLE BUT GREAT! ASHTON STYLE #(81)

  I never thought about how one makes good apple sauce until several people who were helping me with a dinner asked how I made it. I have to say I was surprised I thought everyone knew how to make apple sauce,  but not so:  this is why I am giving this simple but great recipe out. Remember, most canned apple sauce is rather bland but if you have to buy any, make sure its at least chunky.  Try this recipe and let me know what you think ENJOY

INGREDIENTS:

4 lbs of delicious apples, peeled, cut in half and then cut into wedges as if you were using them for an apple pie. 

1 cup of brown sugar

3 to 4 tab of cinnimon

2 cups of water or apple juice

1 potato masher

DIRECTIONS:

1. pour the water or apple juice into a large soup pot

2. add the apples and cook them on moderate heat

    using a defuser  ( a defuser is a pie shaped double

    metal full of holes on both side that you can only buy in a well

    stocked hardware store for only about $4 or so and which will

    prevent the apples or any sauce from burning)

4. put  a cover on the pot and check it every few minutes until it

    gets hot and the apples begin to soften; (each time you look at

    the apples stir them

5  once the apples begin to cook in ernest, add the dard brown

    sugar and cinnimon and stir them in until incorporated

6. as they get even more soft and begin to melt together you can

    now mash them with a potato masher until they look like apple

    sauce (if not sweet enough add a little more brown sugar; if too

    sweet (whoops)

7. this recipe will serve 10 or more generously

*ZUCCHINI BREAD ASHTON STYLE #(80)

If you want to look like your a master gardner grow aucchini's and tomatos. They both can be very prolific  and the plants look good. The only problem with zucchini is that it is not only very prolific but hard to get rid of.  People actually go out their back door when they see me coming bearing 2 to 6 zucchini.  Tomatos they usually like to take but not zucchinis. The one good thing that zucchinis are good for is zucchini bread which is much like bannana bread.  The following recipe is a version from one my mother uses and I hope you will try it and let me know what you think ENJOY  

INGREDIENTS:

      3 cups grated raw zucchini with skin on

      4 large eggs

      3 cups flour

      1 cup regular oil

      2 tab vanila

      1 tsp cinnamon

       1tsp salt

       1 tsp baking powder

       1 tsp baking soda

       1 cup dark raisens

       1 cup chopped walnuts

DIRECTIONS

       1. pre heat oven to 325 degrees

       2. butter the insides of 2, 9" by 5", by 2 3/4" loaf pans

       3. pour 1/2 cup of flour in the pan and move it around

           until the insides are all covered

       4. do the same to the other loaf pan

       5. mix all the dry ingredients in a Kitchen Aide bowl

          as well as the vanila on low speed until all incorporated

      6. on low speed add the oil a little at a time until incorporated

      7. on low to medium speed add the zucchini into the bowl and mix

          until incorporated

      8. pour into the 2 loaf pans evenly

      9. bake for 1 hour at 325 degrees

    10. put a tooth pick in the center, it is

          done if it comes out clean

*TILAPIA OR COD FILLETS ITALIAN, ASHTON STYLE #(79)

  Sometimes I think you can make a dish with cardboard as long as you use homemade tomato sauce, onions, garlic, Greek olives, and basil.  The following recipe is with either Tilapia or cod fillets  Yes, also preferably homemade tomato sauce. This is a very simple recipe and is much better than maranara sauce. Try it and let me know what you think ENJOY

INGREDIENTS:

      1/3 cup of virgin olive oil

      1lb (4 fillets)  of  tilapia or cod fillets 1 for each

      person. (there will be enough sauce for 6)

      2 cups of homemade tomato sauce (if not

      homemade you can also use diced or

      crushed tomatos

      2 onions, peeled, cut in half and sliced

      4 cloves of smashed garlic

      6 to 8 Greek or Kalamata olives with

      the pit removed

      a slight handful of large capers (rinced in cold water)

      1/2 cup of  Ruinite red or white wine (Pinot Grigio

     is good too)

      2 tab of dried basil

      (optional, a slight handful of fresh basil)

DIRECTIONS:

     1. pour the virgin olive oil in a large fry pan

     2. when the oil is hot add the fish and fry

         until its brown, turn over and brown the

        other side. carefully remove and set aside

     3. add the sliced onions to the same fry pan

         and fry until slightly brown

     4. add the smashed garlic and capers and cook

         an additional 5 to 8 minutes (don't burn the garlic)

     5. add the tomato sauce and basil and 1/2 cup red

         or white wine with the onions and stir until all is incorporated

        (remember you can make your own sauce; recipe  #(39)

     6. add the olives and continue to stir about 5 minutes

     7. add the fresh basil if you have some otherwise it will

         still be ok

     8. carefully return the fish to the sauce and ladly it over

         the fish and continue to cook about 5 or 6  minutes

     9. plate the fish and ladle the sauce with the olives over

         the fish

   10. this recipe will serve 4 people generously

    

    

        

*CARROT CAKE TO DIE FOR ASHTON STYLE #(78)

      I am not a great fan of cakes; ok there are exceptions such as cheese cake, cassata cake, Italian strawberry cake, English plum pudding, English Christmas pudding, and one of my favorite Fruit Cake,  and a few others. But one cake remains my favorite and that is carrot cake.  Not just any carrot cake.  I can't stand store bought carrot cake which has no flavor and just a half a carrot ,if that, in the recipe. A few 

exceptions is one made at a bakery and also the one I am giving you the recipe for! ENJOY

INGREDIENTS:

       1 1/4 cups of Crisco or equiv

       4 eggs

       2 cups sugar

       2 cups flour

       2 cups grated carrots

       1 cup crushed pineapple

       1 cup dark raisins
       2 tsp pure vanila

       2 tsp cinnamon

       2 tsp baking soda

       1 tsp salt

DIRECTIONS:

     1. preheat the oven to 350 degrees

     2. mix all the dry ingredients

     3. beat eggs until incorporated

     4. add the sugar and Crisco and mix

         until incorporated

     5. add the dry ingredients a little at a time

     6. add the carrots and pineaple and raisins

         and mix until incorporated with the other

         ingredients

     7. you can use two 9 1/2 inch cake pans 

        which  you first butter the entire insides then put

         a 1/2 cup of flour and keep moving it around

        the insides until it is all covered

    8. pour batter evenly into the pans

    9. bake for 35 to 40 minutes until a toothpick comes

        out clean when you stick it in the center of the cakes

ICING RECIPE:

     INGREDIENTS:

         1 1/2 sticks of butter which is at room

         temperature

         1 1/2  bags of powdered sugar

         4 tsp vanilla

         6 oz of  Philadelphia Cream Cheese

DIRECTIONS:

          1. mix the butter, which should be at room

             temperature, powdered sugar, vanila, and
             one pkgof Philadelphia Cream cheese also
             at room temp. with 2 tab of milk in a mixer
             and mix on medium spead with a beater
             until the icing is nice and creamy

         2. take the cakes out of the cake pans and

             if neccesary using a thin double thread cut

            the dome top of one cake even and put it

           on the bottom of a plate and put icing on

           until it is covered and then put the next cake

           on top of it so it is even and then ice the sides

           and top of the cake

          

.