Crites Family Stuff

Ingredients for 6 servings

• 1 lb ground beef
• 5 cups cooked pasta
• 30 oz jar spaghetti sauce
• .5 cup grated Parmesan cheese
• 8 oz shredded Mozzarella cheese

Steps

1. Cook ground beef and drain. Stir in cooked pasta, sauce and Parmesan cheese. Pour into 13x9 baking dish. Top with mozzarella cheese. Bake at 375F for 20 minutes.

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Ingredients for 4 servings

• 1 roasting chicken (about 4 lbs)
• 12 oz pkg herbed bread stuffing
• 1 cup water
• 1 tbsp butter
• 1 large onion, chopped
• .75 cup frozen spinach, thawed and chopped
• 2 oz prosciutto ham, cubed
• 2 cloves garlic, minced
• 2 tsp dried sage
• .5 tsp dried rosemary
• 2 tbsp heavy cream
• 2 tbsp lemon juice

Steps

1. Preheat oven to 350F. Place roasting rack in large roasting pan. Rinse chicken and pat dry.
2. In large bowl, toss stuffing with water. In a large skillet melt butter over medium heat. Add onions, spinach, ham, garlic, sage, and rosemary. Saute until tender, about 5 minutes.
3. Add spinach mixture to stuffing. Stir in cream and lemon juice, mix well.
4. Spoon stuffing loosely into chicken cavity, filling about 3/4 full. Fold skin over opening and close with metal skewers. Tuck wings under chicken and place on roasting rack.
5. Roast chicken until a meat thermometer inserted in the thigh, not touching bone, registers 180F and chicken is golden, about 1 hour 45 minutes.

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Ingredients for 4 servings

• 4 rounds of flat bread or pitas
• Lettuce
• Tomatoes

Patties

• 1 lb ground beef
• .25 cup red onion, minced
• 2 cloves garlic, minced
• 2 tsp salt
• 1 tsp black pepper
• 1.5 tsp cumin
• .25 tsp nutmeg
• 1 tsp dried oregano
• 2 tsp lemon juice

Tzarziki Sauce:

• 1 cup Greek-style yogurt
• 4 cloves garlic, roasted and finely chopped
• .25 cup peeled, seeded, finely chopped cucumber
• .5 lemon, juiced
• 2 tsp finely chopped fresh mint
• Salt to taste

Steps

1. Make Tzatziki Sauce. Place whole garlic in a small skillet without oil over medium-low heat and cook for about 2 minutes per side-lightly browned. Peel and chop finely. Combine garlic with yogurt, prepared cucumber, lemon juice, mint and salt to taste in a small bowl. Mix thoroughly. The sauce is better if allowed to chill for several hours before using.
2. Combine beef, onion, 2 cloves garlic, 2 tsp salt, pepper, cumin, nutmeg, oregano and 2 tsp lemon juice. Divide into four equal portions and shape into oblong patties (3x6x1/2 inches). Refrigerate one hour. Grill patties.
3. Spread tzatziki sauce down the center of the flat bread. Add lettuce, diced tomatoes, and the grilled patty. Fold the bread over like a sandwich. Wrap in foil to handle and eat more easily.

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Ingredients for 8 servings

• 12 large manicotti shells
• 4 cups shredded mozzarella cheese, divided
• 2 cups ricotta cheese
• 1 tbsp chopped fresh basil or 2 tbsp dried basil
• 26 oz jar prepared spaghetti sauce, divived
• .5 cup grated Parmesan or Romano cheese

Steps

1. Preheat oven to 350F. Spray 13x9 baking dish.
2. Cook pasta according to package instructions. Drain, rinse with cool water. Let pasta dry on paper towel.
3. Make filling in a medium bowl. Mix together 3 cups of the mozzarella with the ricotta and basil. Using a teaspoon, carefully stuff pasta shells with cheese mixture.
4. Spoon 2 cups spaghetti sauce into baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.
5. Bake manicotti for 15 minutes. Sprinkle with Parmesan. Bake for an additional 10 minutes.

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Ingredients for 6 servings

• .5 large onion
• 1.5 tsp butter
• 4 cups chopped chicken
• 10 oz can cream of chicken soup
• 1 cup sour cream
• .5 cup milk
• .5 cup chopped pimento
• 1 cup shredded mild cheddar cheese, divided
• 6 frozen biscuits, thawed

Steps

1. Preheat oven to 350F. Grease the bottom and sides of an 11x7 baking dish.
2. Chop onion. Heat butter in a small skillet over medium-high heat and stir in onion. Saute until tender.
3. Combine onion, soup, sour cream, milk, and pimento in a medium bowl and mix well. Spoon mixture into prepared baking dish. Bake for 15 minutes. Remove from oven.
4. Sprinkle baked layer with 3/4 cup cheddar. Arrange biscuits in single layer over top. Sprinkle with remaining cheese.
5. Bake until biscuits are golden brown and sauce is bubbly, about 20 minutes longer.

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Ingredients for 4 servings

• .5 cup A1 steak sauce
• .5 cup thick and chunky salsa, (mild, medium, or hot)
• 1 lb beef flank or bottom round steak, thinly sliced
• 1 medium onion
• 1 medium green pepper, cut into strips
• 1 tbsp margarine
• Flour tortilla, warmed (6 1/2 inches)

Steps

1. Blend steak sauce and salsa. Place steak in dish and coat with 1/4 cup salsa mixture. (Can cover and chill for 1 hour before cooking.) In a large skillet, over medium-high heat, cook onion and pepper in margarine for 3 minutes or until tender. Remove with slotted spoon, set aside. In same skillet, cook and stir meat for 5 minutes until done. Add remaining salsa mixture, onion and pepper. Cook until heated through. Serve with tortillas and your favorite fajita toppings.

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Ingredients for 8 servings

• 1 lb Penne Rigate or bow tie pasta
• .25 cup margarine
• 1 large garlic clove, minced
• 14 oz sliced mushrooms, drained
• .75 lb shrimp, medium, shelled and de-veined
• .5 cup chicken broth
• .5 cup Parmesan cheese, grated

Steps

1. Cook pasta as directed. Meanwhile in a large skillet, melt margarine over medium heat. Add garlic, saute 1 minute or until softened. Increase heat to medium-high, add mushrooms and saute for 5 minutes. Add shrimp and saute for 3 minutes or until cooked through. Stir in chicken broth. Bring to a boil and reduce heat and simmer 1 minute. Drain pasta. Place in serving bowl and toss with cheese. Add mushroom/shrimp sauce and toss. Garnish with parsley if desired. Serve immediately.

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Ingredients for 12 servings

• 2 cups cooked, shredded chicken
• 10 oz can mild enchilada sauce
• 1 cup shredded Four Cheese Mexican
• .5 cup minced onion
• 4 oz can diced green chiles
• 1 tsp garlic salt
• .75 cup oil
• 24 corn tortillas
• Non stick cooking spray

Steps

1. In a large bowl, combine chicken, sauce, cheese, and onion and mix well. Set aside. In a small skillet, heat oil. Using tongs, dip tortillas in oil about 5 seconds on each side, drain on paper towels. Keep warm. Place 2 tbsp chicken mixture onto each tortilla, roll up. Place seam down on a baking sheet sprayed with vegetable cooking spray. Bake at 400F for 15 minutes or until desired crispness.

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Ingredients for 8 servings

• 1 lb hamburger
• 1 tbsp basil
• 2 cups crushed or diced tomatoes (1 lb can)
• 1 clove garlic
• 1.5 tsp salt
• 1.33 cups tomato paste (2 small cans)
• 10 oz lasagna noodles
• 24 oz cottage cheese
• 2 tbsp parsley flakes
• 2 tsp salt
• .5 cup grated Parmesan cheese
• 1 beaten egg
• .5 tsp pepper
• 1 lb mozzarella cheese

Steps

1. Brown meat. Drain fat. Add basil, tomatoes, garlic, salt, and paste. Simmer 1/2 hour. Stir occasionally. Cook noodles in salted water and drain.
2. Prepare filling by mixing together cottage cheese, parsley, 2 tsp salt, pepper, Parmesan cheese, egg, and mozzarella cheese.
3. Layer in 9x13 pan: noodles, filling, sauce. Repeat and top with mozzarella cheese. Bake at 350F for 30 minutes. Let stand for 10 minutes before serving.

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Ingredients for 6 servings

• 1 rotisserie chicken, boned (can be boiled or grilled as well)
• .5 cup chopped onions
• .25 cup chopped celery
• 1 cup diced red potatoes
• .5 cup frozen peas
• 3 tbsp flour
• 4 tbsp olive oil or butter
• .5 cup low fat milk or evaporated milk
• 2 cups chicken stock
• .5 cup chopped carrots
• Pie crust

Steps

1. Preheat oven to 400F. Prepare deep round cooking dish with cooking spray. In a large nonstick pan, heat oil or butter. Saute onions and celery for 2 minutes. Add flour and stir constantly to form a blonde roux. Gradually add the broth and bring to a boil. Reduce heat to a simmer and continue to cook for 4-6 minutes or until the sauce thickens. Stir in milk and cook for 4 more minutes. Season with salt and pepper.
2. Stir in potatoes, carrots, peas, and chicken. Mix thoroughly with the sauce. Cook until potatoes are tender, 10-12 minutes. Place pie crust in casserole dish, fill with chicken mixture and top with the second crust, sealing the edges. Slightly beat an egg and brush the top crust. Bake for 30 minutes or until the crust is golden brown.

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