Crites Family Stuff

Ingredients for 6 servings

• 1 lb hamburger
• 1 medium onion, chopped
• 1 cup chopped celery
• 2 cups peeled, and penny sliced carrots
• 2 cups peeled, diced potatoes
• 1 can cream of chicken soup
• 1 can tomato soup
• 1 cup grated cheddar cheese

Pie Crust

• 2.5 cups flour
• 1 cup shortening
• 1 tsp salt
• 1 Tbsp apple cider vinegar
• 1 egg
• .25 cup water

Steps

1. Brown hamburger with onion and celery. Salt and pepper to taste. Drain meat. Stir in the carrots, potatoes and soups. Pour this mixture into a 9x13" pan and cover with foil. Bake at 350 for 45-60 minutes, until potatoes and carrots are tender.
2. Remove foil and top with cheese.
3. Top with the pie crust and bake for 20-30 additional minutes.

To make pie crust:

1. Stir together the flour and salt. Cut in shortening. Make a mixture by beating the egg into the vinegar and water. Mix together and roll out onto a floured surface. There will be extra crust to make cinnamon sugar crisps! Always a favorite with leftover pie crust!<br>

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Description

Years ago, I used to make this casserole for my family because I could serve one of the two pans and freeze the other for another quick meal in the future. I recently made it again for the family, this time for 2 year old granddaughter Livy who loved it. It's nice to go back to old recipes and comfort foods every now and then!

Ingredients for 10 servings

• 1 lb hamburger
• .5 onion, diced
• 8 oz cut tomatoes
• 6 oz tomato paste
• .5 tsp basil
• .5 tsp oregano
• 1 garlic clove, crushed
• 1 tsp sugar
• 1 lb spaghetti noodles
• 2 tbsp butter
• 3 beaten eggs
• 1/2 cup Kraft Parmesan cheese
• 16 oz cottage cheese
• 1 lb grated Mozzarella cheese

Steps

1. Cook meat and onions together. Add tomatoes, tomato paste, and seasonings. Simmer while pasta is cooking.
2. In a large pot, cook pasta in salted water. Drain. Return drained pasta to pot and add butter. Stir till melted. In a separate bowl beat eggs and Parmesan cheese together. Add to the buttered pasta and mix well.
3. Divide the pasta equally into two greased deep dish pie tins. Spoon 8 oz of cottage cheese onto each pile of pasta. Spread 1/2 lb of Mozzarella onto each dish.
4. Top each dish with the hamburger mixture, dividing it equally between the two tins. Bake at 350 until bubbly, about 30 minutes.
5. If both dishes are not needed, freeze one before baking. Wrap tightly with foil and safe for later. Can be baked frozen but don't preheat your oven and plan for up to 1 and 1/2 hours for cooking time.

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Ingredients for 4 servings

• 2 cups Soy Sauce
• 2 cups packed brown sugar
• 2 inches fresh ginger knob, finely grated
• 4 cloves garlic

Steps

1. Combine ingredients in a saucepan on medium heat until sugar is dissolved.
2. Use sauce as a marinade. When done marinating, drain liquid off meat and place in a saucepan. Boil for 5 minutes and then thicken with corn starch to make a glaze. Brush onto cooked meat.

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Description

This sauce was used to make pulled pork sliders at Annie Crites' wedding reception.

Ingredients for 50 servings

• .5 onion, minced
• 4 cloves crushed garlic
• 1 tbsp butter
• 2 tbsp chipotle sauce
• 2 cups ketchup
• .5 cup packed brown sugar
• .33 cup apple cider vinegar
• .25 cup Worcestershire sauce
• 2 tbsp liquid smoke
• 1 tbsp salt
• 1 tsp garlic pepper

Buttery Onion Soup Mix

• 1 tbsp onion soup mix (see recipe below)
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• .5 cup melted butter

Steps

1. Combine butter, onion and garlic in a large pot. Sauce until onion is translucent. Mix in remaining ingredients . Bring to a boil. Reduce heat and simmer for 2 hours to thicken. Watch carefully for scorching!
2. Stir into 5 lbs of shredded pork.
3. Spread pork on buns.
4. Combine the ingredients for the Buttery Onion Soup Mix and stir together. Brush on the top of the buns, just before putting them in the oven.
5. Wrap the sliders in heavy foil and bake at 350 for 20 minutes or until sandwiches are hot.

Homemade Onion Soup Mix

1. To make onion soup mix, combine and blend these ingredients in a food processor: 1 cup toasted dry onion flakes, 1/2 cup beef broth powder, and 1 tsp of ground roasted garlic.

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Description

I got this recipe from my Japanese friend, Ayumi!

Ingredients for 4 servings

• 2.5 cups COOKED rice
• Oil for sautéing
• 2 eggs
• 1 cup of veggies (frozen mixed veggies save time) use some chopped green onions
• .5 cup to 1 cup of chopped meat (ham, chicken, hot dog, bacon)
• 2-3 cloves minced garlic
• Salt and pepper to taste
• 2 tbsp soy sauce

Steps

1. In a large frying pan, heat enough oil to scramble the eggs till done. Remove form pan and set aside.
2. Add 1-2 more tbsp oil to pan and cook meat, garlic and veggies. When meat is cooked, stir in eggs and the cooked rice. Mix in soy sauce and stir until they are well blended. Season with salt and pepper.

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Ingredients for 8 servings

• 1 lb penne pasta, cooked and drained
• 1.5 lbs chicken, cooked and cut into pieces (can use shrimp)

Sauce:

• olive oil
• 2 tbsp minced garlic
• .33 cup chopped onion
• 2 tbsp Cajun seasoning
• 1 tbsp paprika
• 1 tbsp parsley flakes
• Black pepper to taste
• 1 cup chicken broth
• 4 tbsp tomato paste
• 1 pint heavy cream
• .5 cup Parmesan cheese

Steps

1. Cook pasta, drain and set aside. Cook meat and set aside.
2. Heat olive oil and sauté onions and garlic tip tender.
3. Add broth, tomato paste, and seasonings. Simmer 4 minutes.
4. Add cream and simmer on low for another 6-10 minutes.
5. Add Parmesan cheese. The sauce will thicken with the cheese.
6. Toss with the cooked pasta and meat. Serve warm.

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Ingredients for 8 servings

• 4 lbs (up to 7) pork shoulder
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tbsp salt
• Pepper to taste
• 3 cloves garlic
• 1 tbsp olive oil
• 2 tbsp white wine vinegar
• .25 cup brown sugar
• 1 whole onion
• Lime wedges
• 1 roast size cooking bag

Steps

1. Rinse and pat dry the pork shoulder.
2. Peel and cut the onion into quarters. Place it and everything else, except the meat and lime wedges in a blender. Blend mixture until totally combined. Put the roast in the cooking bag. Pour the mixture over the meat and massage the rub into every nook and cranny. Add one cup of water. Put the bagged roast into a roasting pan and tie the bag closed. Make two slits in the top of the bag so it won't explode! Cover with tight lid and cook at 300 F for 3-4 hours or until fork tender.
3. When the meat is fork tender, remove the meat from the bag, but keep it in the roasting pan without the lid. Increase the oven temp to 400F and roast for another 15-20 minutes to crisp the edges. When done, let it rest for 15 minutes before shredding. Squeeze the lime over the meat and serve with warm tortillas, pico de gallo, guacamole, sour cream, etc.

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Ingredients for 4 servings

• 8 oz fettuccine noodles
• 2 cups roasted broccoli florets

Sauce:

• 2 tbsp extra virgin olive oil
• 2 tsp minced fresh garlic
• 2 tbsp flour
• 1 cup chicken broth
• .25 cup fat-free, plain Greek yogurt
• .25 cup skim milk
• .25 tsp pepper
• 1 pinch ground nutmeg
• .75 cup grated Parmesan cheese

Steps

1. In a pot of salted, boiling water, cook the pasta according to package directions. Drain and set aside.
2. In a medium saucepan, heat olive oil over medium-low heat. Add garlic and cook, stirring constantly, until garlic is golden, 1-2 minutes.
3. Whisk in flour until smooth, about 2 minutes. Gradually whisk in chicken broth, Greek yogurt, milk, pepper, and nutmeg. Bring to a low boil, stirring constantly. Lower heat and simmer, stirring gently until the mixture thickens, about 3 minutes. Stir in Parmesan cheese.
4. Add drained pasta and roasted broccoli to sauce mixture. Toss to combine and serve with more Parmesan cheese, if desired.

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Ingredients for 4 servings

• 2 tbsp finely chopped garlic
• 1 tbsp finely chopped flat-leaf parsley
• .25 tsp garlic powder
• .25 tsp onion powder
• .25 tsp pepper
• .5 cup extra virgin olive oil
• 4 boneless chicken breast halves
• Cachapas (recipe in this book)
• Succotash (recipe in this book)
• Chimichurri sauce (recipe in this book)

Steps

1. Combine garlic, parsley, garlic powder, onion powder, pepper and olive oil. Rub this into the chicken and marinate in refrigerator at least 2 hours or overnight.
2. Preheat oven to 350F. Remove chicken from refrigerator . Heat an oven-proof saute pan over medium heat. Add chicken and saute, skin-side down until golden brown, about 1 minute. Transfer pan to oven and bake 6-7 minutes. Turn and cook for 5-6 minutes more.
3. Serve over a warm cachapa. Spoon a little succotash over and drizzle with chimichurri sauce.

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Ingredients for 4 servings

• .5 cup salt
• .5 cup sugar
• 8 boneless, skinless chicken cutlets, cut thin
• Pepper
• .25 cup flour
• 4 tbsp unsalted butter
• 2 garlic cloves, minced
• 2 tbsp drained capers
• 1 cup chicken broth
• .5 cup white wine
• 4 strips lemon zest about 2 inches long

Steps

1. Whisk 4 cups cold water with salt and sugar until they dissolve. Add chicken and refrigerate, covered at least 15 minutes, no longer than 30.
2. Pat cutlets dry and season with pepper. Dredge one side of the chicken in the flour. Heat 1 tbsp butter in skillet and cook 4 cutlets at a time with the floured side down, about 2 minutes. Flip and cook until just cooked through, about 1 minute. Transfer to plate and tent with foil. Repeat with additional butter and remaining cutlets.
3. Add garlic and capers to empty pan and cook for 30 seconds, add broth, wine, and lemon zest and simmer until reduced to 1/2 cup, 8-10 minutes. Return cutlets and any accumulated juices to pan and heat through. Add lemon juice and serve.

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