Crites Family Stuff

Ingredients for 6 servings

• 1 head cauliflower
• .5 cup shredded Swiss cheese
• .66 cup Parmesan cheese
• .66 cup seasoned bread crumbs (crushed croutons work well)
• 4 tbsp melted butter

Steps

1. Clean, cut into large florets and cook cauliflower until just tender. Place in greased casserole dish. In a separate bowl, combine all other ingredients. Sprinkle this over the cauliflower. Bake at 400F for 10-15 minutes or until bubbly.

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Ingredients for 4 servings

• 3 ears corn, unshucked
• 2 tbsp unsalted butter
• 3 shallots, thinly sliced
• .5 cup blanched fava beans
• .5 cup cherry tomatoes, halved
• Coarse salt and fresh ground pepper
• .25 cup fresh flat-leaf parsley

Steps

1. Heat grill pan over high heat. Place corn on grill pan and grill, turning occasionally, until well browned on all sides, about 3 minutes. Remove from grill and set aside. When cool enough to handle, shuck corn and cut from cob.
2. Heat butter in saute pan and add shallots, cook till translucent, about 3 minutes. Add corn and cook, stirring occasionally for 5 minutes. Stir in fava bean and tomatoes until coated in butter. Season with salt and pepper. Stir in parsley. Serve.

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Ingredients for 8 servings

• 8 medium carrots, bias sliced 1 inch thick
• 4 medium parsnips, bias sliced 1 inch thick
• 12 baby beets, peeled and halved
• 2 tbsp snipped parsley
• 2 tsp snipped fresh majoram, thyme, or rosemary (or 1/2 tsp dried majoram)
• .25 tsp salt
• 3 tbsp olive oil
• 4 cups peeled, seeded winter squash, cut into 1 1/2 inch pieces
• .25 cup brown sugar

Steps

1. Preheat oven to 375F. In large saucepan cook carrots and parsnips, covered in a small amount of boiling water for 3 minutes.
2. In a 9x13 pan combine the partially cooked carrots and parsnips and beets. Sprinkle with salt, parsley and one of the majoram, thyme, or rosemary. Drizzle with oil and toss vegetables to coat. Cover pan with foil. Bake for 30 minutes, stirring vegetables once. Stir in squash pieces, cover and bake 20 more minutes, just until vegetables are barely done. Remove from oven. Cool and chill overnight. Remove from refrigerator 30 minutes before final roasting.
3. Preheat oven to 450F. Stir brown sugar into vegetables until mixed. Return vegetables to oven and bake uncovered about 25 minutes until vegetables are tender and glazed. Transfer to serving dish.

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Description

We all look forward to Stephanie Sundseth bringing her awesome sweet potatoes to Thanksgiving dinner each year! This is her recipe.

Ingredients for 20 servings

• 6 large boiled sweet potatoes
• .75 cup butter
• .5 cup heavy cream
• 3 eggs
• 1.5 tsp vanilla
• .66 cup flour
• 2 cups brown sugar
• 1 cup sugar
• Pecans, chopped (optional)

Steps

1. Reserve 1/4 cup butter and 1 cup brown sugar and nuts for topping. Combine to make a crumble mixture.
2. Mash potatoes with butter and beat in remaining ingredients. Top with crumble mixture. Bake at 375F for 1 hour or until hot and bubbly.

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Description

For garlic lovers, not for the garlic light hearted!

Ingredients for 10 servings

• 2 bulbs garlic, roasted and mashed
• 2.5 lbs potatoes
• .5 cup milk
• 4 oz cream cheese, softened
• 1 cup sour cream
• .25 cup butter
• 2 tsp salt
• 1 tsp pepper

Steps

1. Peel and cube potatoes and boil for 15-18 minutes or until tender. Drain and transfer to mixer. Mix potatoes on low until fluffy. Add remaining ingredients and mix until nice and creamy.

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Description

This recipe comes from my stepdad.

Ingredients for 15 servings

• .75 lb bacon ends, diced
• 3 medium onions, diced
• .5 bottle molasses
• 4.5 tbsp prepared mustard
• .75 lb brown sugar
• 6 cans pork and beans, drained

Steps

1. Saute bacon until crisp. Add onions. Cook until tender. Add molasses, mustard, sugar and beans. Simmer for 1-1 1/2 hours. Stir often.

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Ingredients for 8 servings

• 3 lbs red potatoes
• Salt and pepper to taste
• 8 cloves garlic (medium size)
• 1.25 tsp paprika
• .5 cup oil

Steps

1. Preheat oven to 450F.
2. Clean and cut potatoes into 1 inch cubes. Put into a 9x13 pan. Salt and pepper to taste.
3. Stir the crushed garlic and paprika into the oil. Add to the potatoes and stir until coated. Bake for 15-20 minutes and stir. Stirring is important or the potatoes will stick. Continue to bake and stir every 5-7 minutes until potatoes are tender.

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Ingredients for 8 servings

• 3 lbs carrots
• 1 can tomato soup, undiluted
• .66 cup sugar
• 1 cup vegetable oil
• .75 cup vinegar
• 1 tsp dry mustard
• .5 tsp pepper
• .5 tsp celery seed
• 1 large onion, sliced into rings
• 1 green pepper, sliced into strips

Steps

1. Peel and slice carrots into diagonal slices. Cook in boiling water until tender but slightly crunchy. Cool. Whip together soup, oil, mustard, pepper and celery seed in a blender. Fold together soup mixture, carrots, onions, and green peppers. Marinate in refrigerator 24 hours or overnight.

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Ingredients for 4 servings

• 4 red potatoes, thinly sliced
• 1 large onion, chopped
• 4 cloves garlic, chopped
• .25 cup chopped fresh basil
• .25 cup butter, cubed
• Salt and pepper to taste

Steps

1. Layer sliced potatoes on aluminum foil with the onion, garlic, basil, and butter. Season with salt and pepper. Fold foil around the potatoes to make a packet. Place potato packet on heated grill over indirect heat and cook for 30 minutes. or until potatoes are tender. Turn over packet halfway through cooking.

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Ingredients for 8 servings

• 3 cups sweet potatoes, mashed
• 1 cup sugar
• .5 cup butter, softened
• 3 eggs
• 1 tsp vanilla
• 1 tsp ground nutmeg
• 1 cup sour cream
• Pinch of baking soda
• Pinch of salt
• Mini marshmallows (for topping)

Steps

1. Boil unpeeled potatoes (approx. 4 large ones) until tender. Peel and place in mixing bowl. Mash well with fork or mixer. With a wooden spoon, stir in sugar, butter, eggs, vanilla, nutmeg, and sour cream. Mill well. Stir in salt and baking soda. Spread mixture in a greased 1 1/2 qt casserole dish and bake uncovered at 350F 35 to 40 minutes. Remove from oven and place marshmallows on top. Place casserole back into oven until marshmallows are melted and lightly brown (watch carefully as to not burn them).

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