Crites Family Stuff

Ingredients for 8 servings

• 2 cans refrigerated crescent rolls
• 1 pkg Hidden Valley salad dressing mix
• 1 cup mayonnaise
• 2 (3 oz) pkgs cream cheese, softened
• 1 cup each broccoli, cauliflower, green onions, tomatoes, carrots, and black olives
• 1 cup grated cheese

Steps

1. Press out crescent roll dough fairly thin onto a jelly roll pan. Bake at 350F until lightly browned. Cool. Prep vegetables, chopping them into small pieces. Set aside. Mix dressing mix, mayonnaise, and cream cheese together and spread over cooled crust. Sprinkle with chopped veggies and top with cheese. Serve cold.

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Jennifer Crites: I really liked these growing up. My dad did, too.

Ingredients for 6 servings

• 2 cups corn kernels
• 1 tsp salt
• .125 tsp pepper
• 1 egg
• 1 tsp oil
• .5 cup milk
• 2 cups flour
• 2 tsp baking powder

Steps

1. Finely chop corn. Mix all ingredients to form a thick batter. Drop by spoonfuls into hot oil (360F-370F) for 2-3 minutes. Drain on paper towel. Serve hot with maple syrup.

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This was served at a Farmer reunion some years ago in Blackfoot, Idaho.

Ingredients for 25 servings

• 1 large can (#10 size)
• 16 oz can of tomato sauce
• 8 oz can diced green chiles
• 4 oz can diced jalepenos
• 1 tsp garlic powder
• 1 tsp onion powder
• .5 tsp cumin

Steps

1. Place the undrained meat in the crock pot. Blend the other ingredients in a blender and pour over meat. Let it cook of 1 hour or more.
2. Serve in burritos, chimichangas, tacos, etc. (Can use slow cooked 3 lb roast, it just needs to be tender.)

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Ingredients for 6 servings

• Shredded left over Sunday roast
• Flour tortillas
• Shredded lettuce
• Salsa
• Sour Cream
• Guacamole

Steps

1. Roll meat and a little left over gravy in a tortilla. Bake at 350F till golden brown. Serve with lettuce, salsa, sour cream, and guacamole.

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Janette Johnson: My version: Make a white sauce. Add cut up hard boiled eggs, leaving the shells on or off, either way it will still taste so awful. Eat with toast. I don’t know why Mom enjoyed this so much!
Debbie McFarland: I loved these!

Ingredients for 4 servings

• .25 cup butter
• .25 cup flour
• 3 cups milk
• Hard boiled eggs, peeled and sliced
• Salt and pepper to taste

Steps

1. In a saucepan over low heat, make a white sauce by melting the butter and whisking in the flour to form a roux. Whisk in milk, a little at a time, increase heat to medium-high and cook stirring until thickened. Bring to a boil and add sliced eggs. Salt and pepper to taste. Serve over toast.

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Jennifer Crites: This was a favorite breakfast for many of my siblings. (Remember all the beef jars we used afterwards for drinking glasses?) Janette and I requested it often for our birthdays. My own family now all really enjoy this, except Dan. I guess you have to grow up on it or it doesn't seem so appetizing!

Ingredients for 4 servings

• .25 cup butter
• .25 cup flour
• 3 cups milk
• 8 oz jar dried beed
• Salt and pepper to taste

Steps

1. In a saucepan over low heat, make a white sauce by melting the butter and whisking in the flour to form a roux. Whisk in milk, a little at a time, increase heat to medium-high and cook stirring until thickened. Bring to a boil and add beef torn or cut into bite-size pieces. Salt and pepper to taste. Serve over toast.
2. The sauce can to made thinner or thicker by the amount of milk used. (We liked it thick!) To reduce the calories use less butter to the flour ratio.)

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Ingredients for 20 servings

• 7 lb beef brisket
• 1 tsp garlic salt
• 1 tsp onion salt
• 1.5 tsp salt
• 1.5 tsp pepper
• 1.5 tsp celery salt
• 2 tbsp Worcestershire sauce

Sauce:

• .5 cup sugar
• 1 cup barbecue sauce
• 1 cup beef broth, from cooked brisket
• 1 cup Wish Bone Russian dressing, not creamy

Steps

1. Mix seasonings and Worcestershire sauce together and rub into meat. Wrap tightly with heavy duty aluminum foil. Place in 9x13 pan or roaster. Cook 7-8 hours at 275F.
2. Remove meat from oven and remove from foil. Reserve 1 cup of broth for sauce, discarding the rest. Trim fat, slice and put brisket in pan.
3. Mix together the ingredients for the sauce. Pour over brisket slices and bake at 300F for 1 hour.

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Ingredients for 8 servings

• 1 rotisserie chicken
• 2 tbsp extra virgin olive oil
• 1 small onion, chopped
• 2 clove garlic, grated
• 2 tbsp chipotle powder
• .25 tsp ground cinnamon
• 2 (15 oz) cans diced tomatoes with chiles
• Salt
• .25 cup fresh cilantro, chopped
• Juice of one lime
• 1.5 cups smoked cheddar or any cheddar you like, shredded
• Corn tortillas

Steps

1. Remove skin from chicken and discard. Tear meat from the bones and shred. Set is aside.
2. Preheat a medium saucepan with oil over medium heat and saute onions till soft. Add in garlic and spices. Saute until fragrant. Add in tomatoes. Season with salt to taste. Cook 10 minutes, until flavors are well-married and sauce is slightly thickened. Stir in cilantro and lime juice, and remove from heat. Add a spoonful of sauce to the chicken and toss to combine. Reserve the remaining sauce.
3. Heat tortillas by warming each side in a dry skillet over medium heat or by layering them with moistened paper towels and placing them in the microwave for about a minute.
4. Spoon several tbsp chicken mixture into the tortillas and roll each one up. Add some reserved sauce to the bottom of a casserole dish and then line the dish with rolled enchiladas, seam side down. Pour the remaining sauce over the enchiladas and top with cheese.

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Ingredients for 16 servings

• 6 slices of bread, torn up
• .75 cup milk
• 1 lb ground sirloin
• 1 lb ground veal
• 2 cloves garlic, grated or finely chopped
• Small handful flat leaf parsley, chopped
• .75 cup grated Parmigiano Reggiano cheese
• 1 tsp allspice
• 1 egg
• Salt and Freshly ground black pepper
• Cherry tomatoes, stems removed
• Bocconcini (mini mozzarella balls) look for ones about the same size as cherry tomatoes
• 3 tbsp extra virgin olive oil, divided and more to drizzle
• 28 oz San Marzano plum tomatoes
• .5 cup homemade or store-bought basil pesto
• Zest of lemon if using store-bought pesto
• 1 loaf of crusty bread

Steps

1. Preheat oven to 425F. Place torn bread in a small bowl with milk, making sure all bread is submerged. Set aside.
2. In a large bowl, combine meats, garlic, parsley, cheese, egg, allspice and pepper. Squeeze excess milk from soaking bread (should be loose and in small pieces and add to meat mixture. Mix it all together will your hands.
3. Divide meat mixture in half and score each half into 8 sections. Take on of the portions of meat and slightly flatten it out. Place a cherry tomato in the center and evenly wrap the meat around the tomato, completely encasing it with meat. Repeat the process with another portion of meat and do one of the bocconcini balls, (if too large, cut the ball in half) . Transfer the stuffed meatballs to a baking sheet, using one half of the sheet for tomato and the other for cheese so you can keep track of which meatball is stuffed with what. Repeat the process until the meat is used up.
4. Drizzle the stuffed meatballs with oil and transfer them to the oven and bake for 15-18 minutes, until golden brown and firm to the touch.
5. While meatballs are cooking, place a saucepan over medium-high heat with 2 tbsp olive oil. Add canned tomatoes and break them up with a potato masher. Add a little salt and pepper, bring to a boil and simmer while meatball are cooking. Once the meatballs are ready, remove the sauce from the heat and stir in pesto. (Use lemon zest if using store-bought pesto.) Transfer all the sauce into a serving dish and nestle all the meatballs into the sauce, keeping the cherry tomato-stuffed ones on one side and the bocconini-stuffed ones on the other. Serve with sliced crusty bread.

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Ingredients for 6 servings

• 1 head garlic, divided
• 3 tbsp extra virgin olive oil, divided
• Salt and freshly ground pepper
• 1 loaf crusty French bread, split in half, lengthwise
• 2 cups shredded Gruyere cheese
• 1 cup Parmigiano Reggiano cheese, grated
• .25 cup Italian parsley chopped

Steps

1. Preheat oven to 400F.
2. Cut tip off the head of garlic. Place in foil and drizzle 1 tbsp olive oil and season with salt and pepper. Wrap the foil around it and put it in the oven for 40-45 minutes, until cloves are tender.
3. After garlic has been roasting for 20 minutes, place the tomatoes onto a baking sheet and toss them with the remaining 2 tbsp olive oil. Season with salt and pepper and roast until they've softened and burst open, about 10-15 minutes. Transfer the roasted tomatoes to a medium size mixing bowl and let them cool slightly. When garlic has finished roasting, squeeze the softened cloves into the bowl of tomatoes and mash them together.
4. With tomatoes out of the oven, place the bread halves on a baking sheet and bake for about 5 minutes.
5. Spread the tomato/garlic mixture over the bread halves and sprinkle cheese evenly over both pieces. Place the bread back into the oven to melt the cheese, 3-4 minutes. Serve immediately. Garnish with chopped parsley.

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