Crites Family Stuff

Description

Another recipe given to Grandma Dorothy by Matt when he was just a young boy, at the beginning of his love to cook. It is in his handwriting.

Ingredients for 8 servings

• 1 package of pita bread
• Lunch meat - chicken or turkey
• Thinly sliced lettuce
• Mayonnaise
• Dijon mustard
• Tomato

Steps

1. Mix mustard, 5 to 1, with mayonnaise. Spread lightly on inside of bread. Shred meat and put on bread. Add lettuce. Cube, not wedge tomatoes, put a toothpick through a green olive and put through the sandwich and enjoy!

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Description

Dorothy Farmer: This recipe was given to me, written in Mattson's handwriting, when he and his family were visiting when he was still quite young.

Ingredients for 8 servings

• 1 can tomato sauce (not soup)
• Oregano to taste
• Pepper to taste
• Salt to taste
• Garlic salt to taste
• 1 package of English muffins
• Cheddar or parmesan cheese

Steps

1. Toast muffins in toaster. Mix spices with tomato sauce. Spooon on muffin. Broil a little longer after the cheese melts.

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Description

Not a Weight Watcher type dish!! I got this recipe from a cooking class at Carraba's Restaurant.

Ingredients for 15 servings

• 1 standard bottle sweet dry Marsala wine
• 1.5 lbs butter sliced in small pieces
• .5 large sweet chopped onion
• 1.5 tbsp olive oil
• 2 oz proschiutto chopped in small pieces
• 1 lb sliced or chopped mushrooms
• 1 handful chopped Italian parsley
• Salt to taste
• Pepper to taste
• 15 bonesless skinless chicken breasts
• Balsamic vinagerette
• Seasoned dry rub

Steps

1. Dip chicken breasts in a balsamic vinagerette (any brand will do) and sprinkle liberally with a seasoned dry rub. Use the recipe in this cookbook. Grill the chicken breasts either inside or outside house until they are done and then keep them warm until the sauce is done. In a large sauce pan that is low and open so that evaporation can take place easier, pour the bottle of Marsala wine and reduce to about 1/4-1/2 cup of syrup in the bottom of pan. Then add one small piece of butter at a time, whisking constantly. Keep adding the butter until all is melted and incorporated. Keep this warm and incorporated by whisking often. It will separate very easily. In a skillet add olive oil, mushrooms, proschiutto, onion and parsley and saute until wilted and done. You can use white button mushrooms, but baby portbellos are really good. Arrange chicken on a platter and combine mushroom mixture to wine mixture and pour over the top and serve!

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Description

A favorite recipe from when Jim and I were newlyweds. This makes a great meat substitute in Gyro sancwiches with yogurt sauce.
Jennifer Crites: This is the go to recipe for grilling chicken for our family. I use it with steaks as well.
Janette Johnson: This is one of my family's favorite marinades!

Ingredients for 12 servings

• 1 cup salad oil
• 2 cups lemon juice
• 1 cup soy sauce
• 1 tsp crushed oregano
• 1 tsp salt
• .25 tsp pepper
• 12 boneless chicken breasts

Alternate Recipe:

• 1 cup salad oil
• .5 cup red wine vinegar
• 3 tbsp soy sauce
• 1 tsp oregano leaves
• .5 tsp salt
• .25 tsp pepper
• 1 clove garlic, minced
• 8 boneless chicken breasts

Steps

1. Combine ingredients except chicken. Pour marinade over chicken. Chill chicken in marinade for 4 hours or overnight. Broil approximately 25 minutes on skinless side and turn over and broil 15-20 minutes more on the other side. (But usually doesn't take that long.) Broil about 5-7 inches from heat. Brush occasionally with sauce. This can also be cooked by covering dish with foil and baking for about 1 hour. Use skinless chicken if baking. Serve over white steamed rice.
2. Alternate Recipe: Over the years this recipe has evolved. This is closer to the original recipe. Deb says that the first recipe listed above is what she created in her Weight Watcher days. Some family members have received and used one or the other. Both are wonderful and enjoyed!

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Description

This is a Chilean recipe.

Ingredients for 18 servings

• 1.5 lbs hamburger
• Onions
• 2.5 tsp cumin
• .5 tsp cracked pepper
• 1.5 tsp oregano
• 2 tsp salt
• 2 tbsp chili powder
• 8 hard-boiled eggs
• .75 cup golden raisins
• 40 pitted green olives
• 5 cups flour
• .5 cup shortening
• 3 eggs
• 2 tsp salt
• 2 tbsp baking powder
• .25 cup apple cider vinegar

Steps

1. In a frying pan combine hamburger and an equal amount of finely chopped onions. Add cumin, pepper, oregano, and salt. Fry until onion is translucent and hamburger is done. Add chili powder and stir. Peel hard boiled eggs and slice in large pieces. Soak raisins in hot water for a few minutes. Slice each olive in 2 - 3 pieces. (Black olives can be used.)
2. For the dough, combine in a large bowl the flour, shortening, eggs, salt, baking powder and vinegar and start working in 1-1/2 cups milk. Knead into a soft dough, adding more flour as needed. Form into a tube shape and cut the tube into 3 equal portions. Working with one portion at a time, form into 6 equal balls, 18 total balls. With a rolling pin shape each ball into an 8-9 inch circle of dough, stacking them as they are finished and sprinkling with flour in between each one. Work with only 6 at a time. Take a circle and put 1/18 of the meat filling in and 1/18th of the olives, eggs, and drained raisins. Fold it over and slightly wet the edge and pinch shut like you would a pie. Repeat 17 more times. Bake on greased cookie sheets at 350F for 35-40 minutes.

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Ingredients for 8 servings

• 1 cup coarsely ground black pepper
• 1 cup kosher salt
• 3 tbsp paprika
• 2 garlic granuals (dry in the bottle - not fresh or powdery kind)
• 1 tbsp crushed coriander
• 1 tbsp ground white pepper

Steps

1. Combine all ingredients in a tupperware type container and use liberally on all poultry, meats, and vegetables that you grill. It will store up to a year.

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Description

I got this recipe from my quilt group.

Ingredients for 12 servings

• 2 cans cream of mushroom soup
• 2 cans milk
• 2 cups sour cream
• 2 small cans (4 oz) chopped green chiles
• 2 packages flour tortillas
• 2 chicken breasts cut into bite sized pieces
• Sliced mushrooms
• Chopped zucchini, (I use 14 to 16 depending on how much zucchini I have)
• Chopped onion (to taste)
• 1 chopped green pepper
• Grated Cheddar cheese

Guacamole:

• 2 ripe avocados
• 1 Roma tomato, diced
• White onion, diced (amount to taste)
• 1 serrano chile, seeded, minced
• Salt to taste
• .5 of a lime, juiced

Steps

1. Stir fry chicken and set aside. Stir fry veggies then add the meat to them. Combine soup, milk, sour cream, and green chilies with wire wisk. Add 1/2 to 1 cup of sauce to meat-veggie mixture (depending on how many vegetables you have. You want it moist, but not runny). Fill tortillas with a spoonful of meat-vegetable mix and cheese to taste. Roll and place in greased casserole dish. Cover with sauce, sprinkle with cheese. Cover and bake at 350F until it bubbles. This makes a large pan and medium pan. It freezes well unbaked and I often keep one pan for another occasion. It is also better made a day ahead, but still good the day you make it.
2. Guacamole: Mash avocados. Add tomato, onion, serrano pepper, salt, and fresh lime juice.

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Description

Original recipe from me- tried to copy a recipe from a restaurant we went to in Florida while we were visiting Mom and Dad on their mission.
Jennifer Crites: We do this with shredded chicken instead of shrimp. The chicken recipe comes from Deb and Paty. I've added it at the bottom of this recipe.

Ingredients for 10 servings

• 1 chopped onion
• .25 cup butter
• 2.5 tbsp Greek seasoning
• .5 cup olive oil
• 1 bunch chopped fresh basil
• 1.5 lbs fresh peeled large shrimp
• 3 large juiced lemons
• 1 package crumbled feta cheese
• 2 large chopped fresh tomatoes
• .5 cup shredded Parmesan cheese
• 2 packages fresh angel hair pasta
• 3 cloves minced fresh garlic

Chicken Version

• 6 chicken breasts
• 2 tsp dried oregano leaves
• 6 cloves garlic, crushed
• Adobo with Cumin Seasoning (the one with the green lid)
• Limes

Steps

1. Saute onion in butter until soft. Add olive oil, shrimp, 2-3 cloves of garlic minced, and Greek seasoning, and saute until shrimp are pink. Add lemon juice and chopped fresh basil. Remove from heat. Cook pasta according to directions. Drain. Place in a large flat dish. Crumble feta cheese over the top of pasta. Sprinkle chopped tomatoes over feta cheese, and then top with the shrimp mixture. Sprinkle with Parmesan and serve.
2. Chicken Recipe: Place the chicken in hot olive oil and generously shake Adobo seasoning over each piece. Sprinkle the oregano and garlic over the chicken as well. Squeeze several limes over the chicken as it is cooking. Brown one side and turn, add more Adobo seasoning. Cover and turn temperature down to finish cooking. Add water as needed to avoid scorching. When done, shred meat and use instead of the shrimp.

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Description

This recipe came from Jim McFarland's mother, Jessie and it is a favorite from Jim's childhood.

Ingredients for 12 servings

• 1 lb ground beef
• 2 tbsp chopped onions
• Salt
• Pepper
• 16 oz canned tomato sauce
• 16 oz hominy with juice
• 16 oz black olives drained
• 1.5 cups milk
• 1 tbsp chili powder
• .75 cup cornmeal
• Grated cheddar cheese

Steps

1. Brown ground beef, chopped onions, salt and pepper to taste and then add all but the cornmeal and cheese. Bring to a boil and add the cornmeal slowly. Then simmer for about 15 minutes, stirring frequently. Place mixture in a casserole dish and sprinkle with grated cheese. Place in the oven until cheese is melted and bubbly.

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Ingredients for 8 servings

• .5 cup real butter
• 1 cup heavy cream
• .5 cup Parmesan cheese
• Garlic Powder
• Salt
• Pepper

Steps

1. Bring mixture to a slow boil adding salt, pepper, and garlic to taste. Let mixture set up off heat for approximately 15-20 minutes.

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