Crites Family Stuff

Ingredients for 12 servings

• 1 cup honey
• .5 cup prepared mustard
• 2 tsp curry powder
• .5 cup melted butter
• 1 tsp salt
• 20 chicken thighs

Steps

1. Mix together the honey, mustard, curry powder, melted butter, salt. Roll chicken thighs in mixture and bake 1 hour at 375F.
2. Chicken breasts will work also, just not as moist as the thighs will be.

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Ingredients for 8 servings

• 1 lb spaghetti or angel hair pasta
• 5 tbsp olive oil
• 7 cloves of garlic
• 28 oz can diced tomatoes (with garlic and basil flavoring)
• 1 tsp crushed red pepper flakes
• 1 tsp dried basil flakes
• 2 tbsp chopped parsley or basil leaves
• 16 oz can diced tomatoes for a juicier dish

Steps

1. Bring a large pot of water to a boil. Add salt and pasta and cook until the pasta is tender (about 12 minutes or so). Cook 9 minutes for angel hair. Drain the tomatoes and save the juice. Coarsely dice the tomatoes as needed. While pasta is cooking, heat the oil in a large skillet over medium heat. Add red pepper flakes and crushed garlic. Cook, stirring until aromatic (about 1 or 1-1/2 minutes). Do not let the garlic over-cook or it will taste bitter. Add tomatoes and juice and dried basil. Bring to a boil then lower heat to a simmer, stirring frequently, until slightly thickened (about 5 minutes). After the spaghetti is done, drain, then add 1 to 2 tbsp of olive oil to the pasta and stir. Then blend in the sauce and serve. You can add the 16 oz can of diced tomatoes for a juicier dish.

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Description

Dorothy Farmer: This recipe has been enjoyed by many. It was originally given to be used with spareribs, but it can also be used with pork chops, chicken, etc. The longer and slower you cook the meat the better it will be.

Ingredients for 8 servings

• .33 cup onion, chopped
• 3 tbsp butter
• 1 cup catsup
• .33 cup vinegar or lemon juice
• 2 tbsp brown sugar
• .5 cup water
• 2 tsp prepared mustard
• 1 tbsp worcestershire sauce
• .125 tsp pepper
• Salt

Steps

1. Combine all ingredients together and then pour over browned spareribs and bring sauce to a boil. Place in crock pot at 300F and simmer until meat is tender. This can be done on the stove top. Slowly simmer up to four hours. The longer and slower you cook the meat the better.

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Ingredients for 8 servings

• 4 chicken breasts
• 1 small can mushrooms
• 6 oz cream cheese with chives
• 3 tbsp milk
• 2 cans crescent rolls
• Pepperidge farm stuffing mix
• 1 can cream of chicken soup
• 1 can chicken broth
• Green onions

Steps

1. Cook chicken breasts, dice, and measure two cups. Make filling by mixing together the diced chicken, chopped mushrooms, softened cream cheese, and milk. Take two triangles of crescent rolls and form into squares until you have 8 squares. Divide filling onto 8 squares, roll into a pillow shaped bundle, then roll each bundle in parmesan or crushed pepperidge farm stuffing mix. Bake at 350F for 30 minutes. Serve with cream of chicken soup mixed with 1 can of chicken broth. Good served with sliced green onions on the top of gravy.

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Description

This was instantly a family favorite and it's often requested for birthday dinners.

Ingredients for 8 servings

• 8 skinned boneless chicken breasts
• 7 oz can green chilis
• .25 lb jack cheese
• .66 cup crushed corn flakes
• .33 cup grated parmesan cheese
• 1 tsp chili powder
• .5 tbsp parsley
• .5 tsp garlic powder
• .25 tsp ground cumin
• 8 tbsp melted margarine

Steps

1. Place individual pieces of chicken inside a plactic bag and pound until 1/4 inch thick. Cut chilis into 8 strips (about 1/2 inch by 1-1/2 inches thick). Cut cheese into 8 strips (about 1/2 inch by 1-1/2 inches thick). Place a strip of chili and a strip of cheese inside of each chicken breast. Roll up, tucking in the ends. Secure with picks. Mix crushed corn flakes with parmesan cheese and spices and set aside. Dip rolled breasts in melted margarine and then in crumb mixture. Place seam side down in a 9 x 13 pan. Drizzle left-over butter around chicken. Chill at least 4 hours or overnight. Bake at 400F for 20 minutes. Serve with salsa, guacalmole, sour cream, shredded cheddar, olives, chopped tomatoes, etc. over a bed of rice (brown rice recommended).

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Description

Jennifer Crites: My family really enjoys this recipe. Growing up, it was well known that I disliked mushrooms, but I love these meatballs. Mom used to make them a lot. She got this recipe as a newlywed. Janette and I avoided the mushroom part, but had to resort to other methods sometimes. After Dad died, Mom was cleaning out a desk in the office and found 2 cans of Cream of Mushroom soup hidden deep behind some files. I have no memory of this tactic...it must have been Janette! Those had to have been some old cans of soup!

Ingredients for 4 servings

• 1 lb hamburger
• 4 slices bread
• .66 cups milk
• 3 tsp chopped onion
• 2 tsp baking powder
• 10 oz can of cream of mushroom soup mixed with 1 cup of water

Steps

1. Cube the bread and beat together with the milk. Add meat, salt, pepper, onion, and baking powder. Form into balls and brown in a frying pan. Place in a casserole dish and pour the soup mixture over the meatballs. Cover and bake at 350F for 45 minutes.
2. Serve with rice or potatoes.
3. Note: The meatballs can be baked in the oven in larger quantities and in less time than in the stove top frying pan. Also, since mushrooms aren't my favorite, I puree the soup to get a smooth sauce, no chunks of mushrooms that way!

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Ingredients for 6 servings

• 1 lb skinless, boneless chicken breast, cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• .5 cup sliced celery
• .33 cup butter
• .33 cup chopped onion
• .33 cup all-purpose flour
• .5 tsp salt
• .25 tsp black pepper
• .25 tsp celery seed
• 1.75 cups chicken broth
• .66 cup milk
• 2 (9 inch) unbaked pie crusts

Steps

1. Preheat oven to 425F.
2. In a saucepan, combine chicken, carrots, peas, and celery (frozen vegetables may be substituted, but my preference is fresh). Add water to cover and boil for 15 minutes. Remove from heat, drain and set contents aside.
3. In that now empty saucepan, over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place chicken mixture in bottom of pie crust. Pour hot liquid mixture over the chicken. Cover with the top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30-35 minutes or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

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Description

I found this one on my favorite cooking show "Good Eats".

Ingredients for 4 servings

• 3 tbsp butter
• 2 tbsp red bell pepper, finely chopped
• 1 green onion, finely chopped
• 1 clove garlic, finely chopped
• 3 tbsp heavy cream
• 1 egg
• 1 tbsp dijon mustard
• .5 tsp minced fresh parsley
• Dash cayenne pepper or hot sauce
• 1 cup bread crumbs
• .5 cup freshly grated Parmesan cheese
• 2 tsp oil
• 1 lb crab meat

Dill Sauce:

• 1 cup mayonnaise
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon zest
• 1 minced garlic clove
• .25 cup buttermilk
• 1 tbsp fresh parsley, chopped
• 2 tsp lemon juice

Steps

1. Melt 1 tbsp butter in heavy skillet over medium heat. Saute pepper, onion and garlic for 3 minutes.
2. In a separate bowl, combine cream, mustard, egg, parsley, cayenne, and 1/2 cup bread crumbs. Mix well. Gently fold in crab meat. Form 8 patties.
3. Mix 1/2 cup bread crumbs with cheese. Pat topping on both sides of patties. Refrigerate for 2 hours to set.
4. Combine oil and remaining butter in skillet. Cook 3 minutes on each side or bake at 400F for 7-10 minutes.
5. Enjoy with dill sauce!
6. Make the sauce by mixing together the mayonnaise, dill, lemon zest, garlic, buttermilk, parsley and lemon juice. Mix until blended.

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Description

I love making this when we have lots of people to feed. Everyone loves it.

Ingredients for 12 servings

• 3.5 pound pork butt roast (ask butcher to cut into 1/4 inch pieces)
• 1 large white onion
• 10 Anaheim chili peppers
• 8 tomatillos
• 1 green bell pepper
• 2 large potatoes
• 2 heaping tbsp cumin
• 2 tbsp olive oil
• 2 garlic cloves, minced

Steps

1. Chop onion. Put into a small pan with 1 tbsp olive oil and cook on medium for 5 minutes. Turn heat to low and cook for 30 minutes, stirring frequently. This adds a lot of flavor. Put garlic in for the last 5 minutes of cooking time. In another oiled skillet, add the pork and cook on medium high till pieces are browned. Stir frequently.
2. Meanwhile, put tomatillos into a bowl of warm water to soak, allowing the skins to come off easier. Remove the seeds and chop up the green bell and chili peppers. Peel the tomatillos and cut in half. Put them all together in a food processor and puree.
3. In a big pot, add meat, onions, tomatillo mixture, and cumin. Add water to just cover the meat. Simmer for at least 4 hours. Peel and chop the potatoes, adding them during the last half hour of cooking. When the potatoes are tender, remove from heat. Serve with flour tortillas and top with shredded cabbage and sour cream.

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Description

Don't be intimidated by the amount of garlic. It is so delicious!

Ingredients for 6 servings

• Prime Rib Roast
• 30 cloves of garlic, unpeeled
• .25 cup olive oil
• .33 cup cream style horseradish

Steps

1. Preheat oven to 350F. Toss garlic and olive oil in a small baking dish and cover. Bake garlic until it softens, but doesn't get too brown (about 30 minutes). Immediately drain the oil into a food processor. Allow garlic to cool before adding it to the food processor. When cooled, puree together with the horseradish.
2. Place the beef on a rack in a baking sheet. Sprinkle with salt and pepper. Spread a thin layer of pureed garlic on the underside of the beef. Place garlic side down and spread remaining garlic mixture on the other side. Refrigerate for at least 3 hours.
3. Preheat oven to 500F. Insert a thermometer into the side of the meat. Bake for 15 minutes to form a crust on the top, then reduce the heat to 350F and bake until thermometer reaches 115F. Remove from oven and allow the roast to rest for 30 minutes before slicing.
4. Pour the remaining juices into a pan and simmer for gravy.

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