Crites Family Stuff

Ingredients for 6 servings

• 20 oz frozen corn
• 6 tsp sugar
• 1 cup whipping cream
• 1 cup milk
• 1 tsp salt

Roux:

• 2 tbsp melted butter
• 2 tbsp flour

Steps

1. Mix all ingredients together and bring to a boil, stirring constantly. As soon as it gets to a boil turn down to simmer for 5 minutes, still stirring. Add roux to corn mixture. Mix well and stir until thick.

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Jenny Garrett: This is great to serve with kabobs or Chinese food.

Ingredients for 4 servings

• 1 cup rice
• 1 can coconut milk
• .75 cup water
• 3 tbsp sugar
• .5 tsp salt

Steps

1. Mix all ingredients in a pan and cook like regular rice, covered, stirring often, until water is absorbed and rice is tender.

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We love to serve these during the summer when we barbecue.

Ingredients for 8 servings

• 5 medium potatoes, peeled and sliced
• .25 cup grated parmesan cheese
• 2 tsp minced fresh parsley
• .75 tsp garlic powder
• .5 tsp salt
• .125 tsp pepper
• 4 tbsp butter, cubed

Steps

1. Place 1/2 of the potatoes on a large piece of heavy duty foil. Sprinkle with cheese, parsley, garlic powder, salt, and pepper. Dot with butter. Top with remaining potatoes. Fold foil over and seal tightly. Grill, covered, over medium heat for 30 minutes, turning half way through.

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Ingredients for 10 servings

• 5 lbs red potatoes
• .75 to 1 cup butter
• 8 oz cream cheese
• .5 cup half and half
• Salt and pepper to taste
• 4 heads of roasted garlic

Steps

1. Cut potatoes into fourths, leaving peel on. Boil until tender. Drain and mash. Cut butter and cream cheese into potatoes and add half and half. Mash together and season with salt and pepper. Mash roasted garlic into potatoes.

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Another Farmer recipe I married into was how to cook "bird egg beans". These are a dried bean larger than a pinto bean, and speckled. These had been canned according to directions in the Kerr canning book for dried beans and the Farmer family grew these beans in their garden. Debbie has also grown them and gave them as gifts to the family one Christmas season.

Ingredients for 4 servings

• 1 quart of canned bird egg beans
• Rich milk to cover the beans
• Seasoned Salt
• Pepper

Steps

1. Open a jar of canned bird egg beans into a small kettle. Cover with rich milk and heat through. Season with seasoned salt and pepper and enjoy. These are a real tasty dish for those who like cooked dried beans. They have a different flavor than pinto and great northerns.

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I couldn't go without writing up my recipe for ham hocks and beans!! My family was raised on them and it could easily be said that it was Jack's favorite meal served over homemade bread!!
Jennifer Crites: Don't forget the apple cider vinegar poured on top of the beans and buttered bread!

Ingredients for 16 servings

• 4 cups of dried beans
• 1 ham hock or left over ham bone from a roast
• 4 tsp salt
• Pepper to taste
• 1 onion, chopped

Steps

1. Pick over 4 cups of dried beans to pick out bad beans, etc . (I liked Great Northern the best, but Pinto beans comes a close second.) Cover generously with water and let soak overnight. An hour before serving, put the soaked beans in a small pressure cooker and cover generously with water, add the salt, pepper, chopped onion and cover and cook at 10 lbs pressure according to directions for the small pressure cooker for 20 - 30 minutes. Salt might need to be adjusted if a salty ham bone is used. Serve over homemade bread. It was the custom in Jack's family to sprinkle vinegar over the ham and beans before eating them, but that is VERY optional. I liked mine WITHOUT the vinegar, but some of the children followed their father in this. ENJOY!!

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Ingredients for 4 servings

• 3 sweet potatoes, peeled
• 4 cloves garlic, crushed
• 1.5 tbsp olive oil
• .25 tsp salt
• Fresh ground pepper to taste

Steps

1. Preheat oven to 400F. Cut peeled potatoes into wedges. Toss with garlic, oil, and salt and pepper. Spread evenly onto a large baking sheet. Roast till tender, 30-40 minutes.

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A southern Thanksgiving must-have!

Ingredients for 15 servings

• 2 cans creamed corn
• 2 cans corn
• 2 jiffy cornbread mixes
• 2 eggs
• .5 cup butter, melted
• 16 oz sour cream

Steps

1. Add all ingredients together and mix well. Pour into greased 9x13 pan. Bake at 375F for 1 hour.

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Ingredients for 8 servings

• .5 cup butter
• 1 can cream of mushroom soup
• 8 oz Velveeta cheese
• 2 (1 lb) pkgs frozen broccoli and cauliflower, or fresh

Steps

1. Cook vegetables until tender, not overdone. Microwave butter, cheese, and soup about 4 minutes or until you can stir together smoothly. Drain vegetables well and put into greased 9x13 pan. Pour sauce over vegetables. May put onion rings on top if desired. Microwave 8 minutes.

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Ingredients for 8 servings

• 2 tbsp brown sugar
• 1 tbsp butter, melted
• 2 large acorn squash, halved and seeded
• 2 tbsp olive oil
• 2 cloves garlic, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 cup garbanzo beans, drained
• .5 cup raisins
• 1.5 tbsp ground cumin
• Salt and pepper to taste
• 14 oz can chicken broth
• 1 cup uncooked couscous

Steps

1. Preheat oven to 350F. Arrange squash halves cut side down on a baking dish. Bake 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture and keep warm while preparing the stuffing.
2. Heat olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper and continue to cook and stir until vegetables are tender.
3. Pour chicken broth into the skillet and mix in couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture and serve.

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