Crites Family Stuff

Ingredients for 4 servings

• 1 lb fresh green beans
• 1 tsp sugar
• 1 tsp salt
• 1 can water chestnuts
• .25 cup chicken broth
• 1 tsp cornstarch
• 1 tbsp water

Steps

1. Stir-fry beans for 3 minutes, then add sugar and salt. Add water chestnuts and chicken broth. Lower heat, cover and cook until tender. Mix cornstarch and water. Add mixture to beans and cook until thickened.

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Description

This recipe came to me from Thelma Perryman, who received it from our mother, Winnie Wold, who received it from her sister Neola Dayley, who was a fabulous cook, and down to our children, so it is a "multi-generational" recipe. It is so good - the key is to start with garden fresh sweet corn.

Ingredients for 16 servings

• 8 cups raw corn cut off the cob
• 1 cube butter
• 2 tbsp sugar
• 1.5 tsp salt

Steps

1. Do not substitute margarine for the butter. Add all ingredients together with enough water to avoid sorching and cook for 5 minutes. Cool and freeze, and use when desired.

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A recipe I received early in my marriage which I made for my growing family often in the early years of their growing up.
Janette Johnson: I always loved it when Mom made these! Remember when Gordon, Barbara's husband ate too many beets?

Ingredients for 6 servings

• 3 cups cooked diced beets
• 3 tbsp corn starch
• .25 cup water
• 6 tbsp sugar
• .5 cup vinegar
• 3 tbsp melted butter

Steps

1. Combine sugar, corn starch, butter, water and vinegar. Cook over hot water until smooth and thick. Season to taste. Add drained beets. Heat thoroughly. Serve at once.

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Ingredients for 12 servings

• 8 medium potatoes boiled
• .25 cup butter
• 1 can cream of chicken soup
• 1 pint sour cream
• 2 cups shredded cheddar cheese
• .25 chopped green onion
• Salt to taste
• Crushed corn flakes
• Paprika

Steps

1. Boil peeled potatoes until tender. Combine the melted butter, soup, sour cream, cheese and green onion. Fold this into the sliced cooked potatoes and spoon into a casserole dish. Top with crushed corn flakes and sprinkle with paprika. (I use crushed Cheetos.) Bake at 350F until hot and bubbly, about 30 minutes.

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Marilyn says the recipe comes from Deb. Deb says it is Marilyn's. But anywhere you eat them they are everyone's favorite green beans!
Debbie McFarland: The first time I had this was when John and Marilyn lived in Boise. Jim and I, Mattson and Jess came to visit them because we were thinking about moving to Boise. We went to Wienersnitchel's during the day, then that night Marilyn made these delicious green beans. I ate sooooo many of them and not knowing I had gotten food poisoning at Wienersnitchel's earlier in the day, I threw up and threw up that night including the green beans. I still love them. That can prove how good this recipe is!

Ingredients for 12 servings

• 2 (15 oz) cans green beans, drained
• 2 tbsp oil
• 1 tbsp vinegar
• 1 tbsp dried minced onion
• .25 tsp salt
• .125 tsp pepper
• 1 clove garlic or garlic salt
• 2 tbsp dry bread crumbs
• 2 tbsp dry parmesan cheese
• 1 tbsp melted margarine or butter

Steps

1. Toss beans with oil, vinegar, salt, pepper, onion, and garlic. Pour into ungreased 1 quart casserole. Stir together bread crumbs, cheese, and margarine. Sprinkle over beans. Bake uncovered 15-20 minutes at 350F. Usually, I double the amount of bread crumb topping.

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This is a favorite of our family which we enjoy every Thanksgiving.

Ingredients for 8 servings

• 3 lbs sweet potatoes
• 2 eggs
• .25 cup brown sugar
• .25 cup butter, melted
• 1 tsp salt
• 1 tsp cinnamon
• 1 cup pecan halves
• .25 cup butter, melted

Steps

1. Cook and mash 6 cups sweet potatoes. Beat in egg, brown sugar and melted butter. Add the salt and cinnamon. If potatoes seem dry, beat in some orange juice - up to a cup - or none. It needs to be moist and fluffy. Put in a 2-quart casserole dish. Refrigerate until you need to bake it. Before baking, arrange 1 cup of pecan halves and drizzle with 1/4 cup melted butter. Bake uncovered 375F for 20 minutes or more. Just heat all the way through.

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This is a recent recipe, but so good for those of us who like cucumbers!

Ingredients for 16 servings

• 4 lbs of cucumbers - about 6
• 1 onion cut into thin slices
• 1.5 cups sugar
• 3 cups cider vinegar
• 4 tsp pickling salt
• 1.5 tsp mustard seed
• .5 tsp alum

Steps

1. Cut cucumbers into 1/4-inch slices. In a large container, combine cucumbers and onions. In a large bowl, combine the remaining ingredients, stirring until sugar is dissolved. Pour over cucumber mixture and mix well. Cover and chill overnight. May be refrigerated for up to 2 weeks. Yield: about 2-1/2 quarts

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Ingredients for 6 servings

• 1 lb sliced mushrooms
• .5 cup olive oil
• .25 cup lemon juice
• 2 sliced green onions
• .25 cup snipped parsley
• 1 clove garlic
• .75 tsp salt
• .25 tsp pepper

Steps

1. Slice mushrooms 1/4 inch thick and toss in lemon juice, and then combine with the rest of the ingredients. Cover and refrigerate for three hours or more. Serve at room temperature.

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We have had this recipe from the early years of our marriage.
Dorothy Farmer: This recipe has become a family favorite and has spread far and wide. There is no better recipe for baked beans!

Ingredients for 25 servings

• 64 oz canned pork and beans
• 28 oz canned tomatoes
• 1 lb bacon
• 2.25 cups brown sugar
• 2 medium sized sliced onions
• 1 lb ground beef

Steps

1. Brown the ground beef and drain. Cut bacon into small pieces, cook and drain. Add to the pork and beans, chopped canned tomatoes, brown sugar, and sliced onions. Bake uncovered at 375F for 2 hours.

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My dad would make this every Christmas and we devoured it!

Ingredients for 6 servings

• 2 cups shredded cheddar cheese
• 1 cup sour cream
• .25 cup softened butter
• 5 cups mashed potatoes

Steps

1. Make mashed potatoes as you like and put them in an oven safe casserole dish.
2. In a separate bowl, combine the cheese, sour cream, and butter. Mix well. Spread over the mashed potatoes. Bake at 375F for 15 minutes or until the cheese is melted.

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