Crites Family Stuff

Description

I enjoy this casserole without frying the tortillas-but I live in the South where we fry everything.

Ingredients for 6 servings

• 1 chicken, stewed, boned and diced (or 3-4 chicken breasts)
• 1 onion, chopped
• 1 small can diced green chiles
• 3 tbsp butter
• 2 cans cream of mushroom soup
• 1 can evaporated milk
• 12 corn tortillas
• Salt and pepper to taste, (use a little garlic salt too)
• Grated longhorn cheese
• Sour cream for garnish

Steps

1. Saute onion and chiles in butter. Add soup, milk, chicken and season to taste.
2. Fry tortillas in hot oil just until tender. Blot off excess oil and tear into smaller pieces.
3. Alternate layers of tortillas, soup mixture, and cheese in a 9x13x2 baking dish. Finish off with cheese and bake at 350F until bubbly and cheese is melted. Let sit for 5 minutes and serve. Garnish with a dollop of sour cream.

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Description

When a crew is coming for dinner and you need a hot main dish, these sandwiches will knock your socks off. They are also prepared a few days in advance so they are less work the day of!

Ingredients for 48 servings

• 2 pkg white Hawaiian rolls (12 count)
• 2 pkg wheat Hawaiian rolls (12 count)
• 1.5 lbs Black Forest ham, thinly sliced
• 1.5 lbs honey turkey, thinly sliced
• 2 lbs baby Swiss cheese, thinly sliced

Marinade

• 1 cup butter
• 2 tbsp sugar
• 1 tsp Worcestershire sauce
• 1 tbsp yellow mustard
• 1 tbsp poppy seeds
• 2 tbsp minced onion

Steps

1. Slice rolls in half horizontally without individually separating them. Put the bottom half back in the original paper tray. Layer half the rolls with ham and cheese and the other half with turkey and cheese. Replace the top of the rolls and place the box on foil. Brush well with marinade, seal tightly with the foil and refrigerate for 2 days.
2. To make the marinade: Melt the butter in microwave, add other ingredients and microwave 1 minute more or until all ingredients are mixed together and thoroughly coated with butter.
3. Bake in original box that is wrapped in foil for 20-25 minutes at 350F.

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Description

This is probably a daring add to the family cookbook, but I've learned to enjoy these little critters. If you are going to like 'em, you'll enjoy them in this recipe.

Ingredients for 18 servings

• .25 cup unsalted butter
• .25 cup olive oil
• 2 cloves garlic, minced
• 1 medium onion, finely chopped
• 1 lb crawfish tails
• 4 oz cream cheese
• 2 poblano chiles, roasted, peeled, seeded, and finely chopped
• 3 tbsp minced fresh cilantro
• 2 tbsp mayonnaise
• 1 tsp salt
• 18 flour tortillas
• 12 oz Monterey Jack cheese, shredded

Mango Relish:

• 1 tbsp olive oil
• 1 shallot, minced
• 1 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 2 serrano chiles, finely minced
• 1 lb tomatillos, husked, cored, and cut in quarters
• 4 pieces fresh or canned mango

Steps

1. Heat butter and olive oil in a saucepan until blended. Pour all but 2 tbps of the butter mixture into a bowl and set aside. Add the garlic and onion to the remaining 2 tbsp butter mixture. Saute over medium heat for 2 minutes. Remove from heat. Stir in crawfish tails, cream cheese, chiles, cilantro, mayo, and salt. Spread one side of half the tortillas with the crawfish mixture. Sprinkle with cheese. Fold the tortilla in half. Saute the quesadillas in the reserved butter mixture in a non-stick skillet until brown on both sides. Cut and serve with Mango Relish.
2. Mango Relish: Heat the olive oil in a skillet until hot. Add the shallot. Cook for 2 minutes or until softened, stirring frequently. Process the tomatillos and mango in a food processor until finely chopped. Add the shallot, chiles, cilantro, and lime juice. Process until mixed. Use immediately or store up to 1 week in the fridge.

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Ingredients for 6 servings

• .5 cup flour
• 2 tsp salt
• 1.5 tsp ground mustard
• .5 tsp garlic powder
• 2 tbsp vegetable oil
• 6 pork chops
• 1 can cream of chicken soup
• .33 cup water

Steps

1. In shallow bowl, combine flour, salt, mustard, and garlic powder. Dredge pork chops. In a skillet, brown the chops on both sides in oil. Place in a slow cooker. Combine soup and water. Pour over chops. Cover and cook on low for 6-8 hours or until meat is tender. Thicken pan juices and serve over potatoes, noodles, or rice. Can use chicken instead of pork.

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Ingredients for 4 servings

• 3 carrots, peeled and sliced
• 5 potatoes, peeled and sliced
• 1 onion, diced
• 1 lb hamburger
• 1 can cream of chicken soup

Steps

1. Crumble uncooked hamburger. Mix in vegetables. Put into a greased 9x13 pan. Salt and pepper well. Dilute the soup with 3/4 can of water. Pour over meat mixture. Cover with foil and cook for 3 hours at 300F. Tastes like a foil dinner.

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Ingredients for 4 servings

• Sirloin steak
• Green peppers
• Onions
• Swiss cheese
• Sandwich buns

Steps

1. Cut sirloin steak into thin strips. Thinly slice peppers and onions. Put small amount of oil into pan. Brown steak pieces and then add peppers and onions and saute. When cooked, top with slice of cheese. When cheese is melted, put onto buns.

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Ingredients for 3 servings

• 1.33 cups warm water
• .25 cups non-fat dry milk
• .5 tsp salt
• 4 cups flour
• 1 tbsp sugar
• 1 pkg dry yeast
• 2 tbsp vegetable oil (for dough)
• Olive oil

Sauce:

• 8 oz can tomato sauce
• 1 tsp dry oregano
• .5 tsp marjoram
• .5 tsp dry basil
• .5 tsp garlic salt
• Mozzarella cheese and toppings

Steps

1. Put yeast, sugar, salt and dry milk in a large bowl. Add water and stir to mix well. Allow to sit for 2 minutes. Add oil and stir again. Add flour and stir until dough forms a ball and flour is absorbed. Knead for 10 minutes.
2. Divide dough into three balls. Roll out the dough to match your baking dish (cookie sheet or 9x13 pan). Pour olive oil (a few tbsp) in the bottom of the baking dish before placing the dough. Cover with plastic. Allow to rise for 1-1 1/2 hours.
3. Meanwhile prepare the sauce: Combine the tomato sauce, oregano, marjoram, basil, and garlic salt and let sit for 1 hour.
4. Preheat oven to 475F. Spoon 1/3 cup sauce on dough and spread. Add mozzarella cheese and toppings of your choice on the pizza and cover with more mozzarella cheese. Bake until cheese is melted and crust is brown.

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Ingredients for 6 servings

• 1 lb hamburger, cooked
• 20 oz bbq baked beans
• 10 oz frozen corn, thawed
• 1 tbsp and 1 tsp Worcestershire sauce

Steps

1. Simmer these ingredients on the stove for 5 minutes. Serve on tortillas with other taco toppings (sour cream, cheese, tomatoes, lettuce).

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Ingredients for 6 servings

• 1 lb ground beef, browned
• 1 can refried beans
• 1 tsp oregano
• .5 tsp cumin
• Manicotti shells
• 16 oz jar of salsa
• 1.25 cups water
• Sour cream
• .25 cup chopped green onions
• .25 cup chopped olives
• 1 cup cheese

Steps

1. Mix browned ground beef, refried beans, oregano, and cumin. Stuff this mixture into uncooked manicotti shells. Place in 9x13 microwaveable baking dish. Pour salsa and water over the stuffed manicotti shells. Cover with vented plastic wrap. Microwave on high for 10 minutes. Flip, and recover and cook for 17 more minutes. Mix sour cream, onions and olives and spread over shells. Top with cheese. Cook uncovered on high for 3 minutes. Serve when cheese is melted.

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Ingredients for 20 servings

• 6 lbs boneless pork roast (or skinless chicken breasts)
• .5 liter coca cola
• 2 lbs brown sugar
• 10 oz ketchup
• Flour tortillas

Lime Cilantro Vinaigrette:

• .25 cup lime juice
• 2 tbsp white vinegar
• .5 bunch cilantro, chopped
• 1 tbsp brown sugar
• .25 tsp salt
• .75 tsp garlic
• .75 tsp dijon mustard
• .75 cup oil

Steps

1. Simmer in crock pot 6-8 hours on low. Remove and shred meat. Return meat to crock pot and sauce.
2. Warm tortillas. Add a serving of meat to the tortilla. Add any or all of the toppings: Cooked rice, black beans, pinto beans, cheese, guacamole, sour cream, tomatoes or fresh salsa, or lettuce. Pour some vinaigrette over the top. Roll up and eat.
3. Vinaigrette: Remove stems from cilantro. Puree cilantro, lime juice, and vinegar. Add sugar, garlic and salt. Puree until smooth. Add mustard and slowly pour oil in a thin stream while continuously blending.<br>

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