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     

OYSTER STEW NUMBER TWO, ASHTON STYLE #214

     Oyster stew is a dish that my father loved.  It is also one that a friend of mine also enjoyed but had a hard time finding in a restaurant.  Of course it is also one that I have enjoyed over the years. My friend asked me if I could make him oyster stew and over the past few months I have made him a total of 12 gallons in 4 quart amounts.  The first recipe I made for him was a very traditional kind; but the last recipe I decided to change it and add some things.  I hope you will try it and enjoy it.
INGREDIENTS:
2 eight ounce tubs of fresh or canned oysters
3 carrots, peeled and minced
3 stalks of celery, minced
1 onion, peeled and minced
1 quart of  heavy cream
1 1/2 quarts of  half and half
12 ounces of sour cream
2 sticks of  butter
3 tbls of Millers or equivelent
chicken base
1 tsp of white pepper
DIRECTIONS:
1. cut the two sticks of butter into small pieces and put them. into a large fry pan and stir until they are completely melted
2 add the minced carrots, minced celery and minced onions and saute until somewhat soft
3. add the Millers chicken base and stir in
4. add the two tubs of oysters and stir in well
5. add the 1 1/2 qts of heavy cream and continue stiring
6. now add the sour cream and stir well
    add the white pepper and taste, l
7. add salt if necessary and serve
8. this recipe should serve 4 to 6

CHICKEN CURRIED PATTIES, ASHTON STYLE #213

     Curry is a popular spice in India, Thailand, Vietmanese, other countries in the region.  It can be hot or mild; yellow or red. One can use additional spices in this recipe such as cardamom, cinnamon, cloves, peppercorns, and coriander. It is used in sauces, soups, salads and other dishes.  This recipe is for chicken patties in a curried sauce. I use the thigh and legs of a chicken that I cut into small pieces and form into patties.  I hope you will try this recipe and I think you will like it. Please let me know.
INGREDIENTS:
1 lb chicken thighs and legs cut into 1/2 inch chunks
1/2 cup virgin olive oil
3/4 cup white sparkling wine
1/2 cup butter
2 tbls powdered curry
1 tbls Millers Soup Base or equivilent
1/2 cinnamon stick
4 bay leaves removed after cooking
5 whole cloves
10 black peppercorns
2 tbls fresh ginger ground
1 large onion, peeled and minced
4 cloves garlic peeled and smashed
1 tbls ground cardamom
2 tsp coriander
1 cup arboreo rice
DIRECTIONS:
1. heat 1/2 cup virgin olive oil, into
    a large fry pan
2. add the onion, chicken, ginger,
   curry powder, cardamom, coriander,
   peppercorns, white wine, and saute for
   about a half an hour
3. to thicken; in add the 1/2 cup of butter
   in a separate fry pan, add 3 tbls of flour
  into the butter and stir well into a roux and
 add to the curry mixture and continue to stir
until well incorporated
4. cook the rice according to recipe and add the
   chicken curry on the rice and serve  

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

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

POTATO LATKES, ASHTON STYLE #211

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