Crites Family Stuff

Description

This is my dad's birthday meal. When I was a teenager, living with my dad, we tried and tried to make it "like mom does" but it never turned out right. Together, after a year of trial and error, we accomplished it! I have great memories cooking this with my daddy. I love him!!

Ingredients for 4 servings

• 2 lbs top round steak
• 3 eggs
• 3 cups flour
• 1 tsp each pepper, garlic powder, and season salt

Steps

1. Cut steak into thin slices, about 1/4 inch thick against the grain. In a separate bowl, beat the eggs well. In another bowl, combine the flour and seasonings.
2. Add about 1/4 cup of oil to a large skillet. Heat to medium. Dip the steak pieces into the egg, then the flour and place into the hot oil. The oil has to be hot or the flour will fall off the meat as it is cooking. Turn the steak often to prevent the breading from getting soggy. Once the meat juices are clear and the outside is brown, remove from oil and drain on paper towel. Keep the fried pieces in the oven to keep warm.
3. The Gravy: Drain part of the grease out of the pan, leaving the drippings. You will need 1 tbsp of oil (grease from drippings) and 1 tbsp of flour (or you can use part of a packet of brown gray mix to add more flavor) to 1 cup of milk. (So if you want two cups of gravy, leave 2 tbsp of oil in the pan, 2 tbsps flour (or the brown gravy mix) and 2 cups milk.) To make the gravy, add the flour to the hot oil, stir and then slowly whisk in the milk. Stir constantly until all the lumps are out and it is thick and bubbling. Add salt and pepper to taste.

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Description

Amber Silberberger: Grandma Farmer taught my mom how to make this recipe when my parents were first married. We loved it as kids and my family (especially my husband) love it to this day.

Ingredients for 6 servings

• 2 lbs hamburger
• 4 heaping tbsp flour
• 3.5 cups milk
• Salt and pepper to taste

Steps

1. Brown hamburger in a large skillet. Do not drain off the fat. Add the flour to the pan and mix well to soak up the grease. Stir over medium heat for several minutes. Add the milk, one cup at a time until it starts to thicken and you get your desired consistency. Add salt and pepper to taste. Serve with mashed potatoes.

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Ingredients for 6 servings

• 1.5 cups elbow macaroni
• 4 tbsp butter, divided
• .25 cup flour
• 3 cups milk
• 1 tsp dry mustard
• .75 tsp salt
• .25 tsp freshly ground pepper
• 1.5 cups shredded sharp cheddar cheese
• .25 cup freshly grated Parmesan cheese
• .33 cups plain dry bread crumbs

Steps

1. Cook macaroni in boiling salted water in a large saucepan just until tender, about 8 minutes. Drain and rinse in cold water. Meanwhile, make a white sauce by melting 2 tbsp butter in a saucepan over medium heat. Stir in flour and cook, stirring 1 minute. Gradually stir in milk, mustard, salt and pepper. Bring to boil stirring constantly for about 1 minute. Remove from heat and fold in cheeses until melted and smooth. Stir in macaroni. Pour into 9x13 pan. Melt remaining 2 tbsp butter and stir in bread crumbs. Sprinkle over macaroni. Bake for 30 minutes. Let stand 10 minutes before serving.

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Ingredients for 6 servings

• 4 small zucchini
• 1 lb hamburger
• 1 onion
• 1 cup instant rice, uncooked
• 8 oz tomato sauce
• 1 tsp garlic salt
• 1 tsp oregano
• 2 cups cottage cheese
• 1 can mushroom soup
• 1 cup cheddar cheese (or more)

Steps

1. Cook diced zucchini until tender, drain. Brown hamburger and onion, drain off excess oil. Add tomato sauce, rice and seasonings. Put zucchini in a 9x13 inch pan. Put meat mixture over the zucchini. Spread cottage cheese over it, then the undiluted soup. Sprinkle with the cheddar cheese. Bake uncovered at 350F for 30-40 minutes.

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Ingredients for 6 servings

• 1.5 lbs ground beef
• 1 small onion, diced
• 15 oz can tomato sauce
• 1.25 oz packet taco seasoning mix (2 tbsp)
• 2.5 cups corn chips
• 16 oz can refried beans
• .75 cup shredded Cheddar cheese
• .75 cup shredded Monterey Jack cheese
• Lettuce
• Tomatoes
• Olives
• Sour cream

Steps

1. Brown hamburger and onion. Drain. Add 1 cup of the tomato sauce and taco seasoning, stirring well. Line the bottom of casserole dish with 2 cups of chips. Crush slightly. Spoon beef mixture over the chips. In a separate bowl, combine remaining tomato sauce and refried beans. Spread over beef mixture. Bake at 375F for 25 minutes. Sprinkle the top with cheeses and then the remaining crushed chips. Bake for 5 more minutes. Let cool for 10-15 minutes. Serve with toppings of lettuce, tomatoes, olives, and sour cream.

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Ingredients for 16 servings

• 3 cups chopped celery
• 1 cup chopped onions
• 1 cup ketchup
• 1 cup barbecue sauce
• 1 cup water
• 2 tbsp cider vinegar
• 2 tbsp Worcestershire sauce
• 2 tbsp brown sugar
• 1 tsp chili powder
• 1 tsp salt
• .5 tsp pepper
• .5 tsp garlic pwder
• 3 to 4 lbs boneless beef roast
• Hamburger buns

Steps

1. In a slow cooker, combine all ingredients except roast and buns. Mix well. Add roast. Cover and cook on high for 6-7 hours or until very tender. Remove roast, cool. Shred meat and return to sauce. Heat through. Using a slotted spoon, fill each bun with about 1/2 cup of meat mixture. The leftovers freeze very well.

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Ingredients for 6 servings

• 6 large bell peppers
• 2.5 cups white rice
• 2 lbs ground beef
• .5 medium onion, diced
• 2 cloves garlic, minced
• 14 oz can diced tomatoes with juice
• 10 oz can diced tomatoes with chiles
• 16 oz grated sharp cheddar cheese (about 4 cups)
• .5 tsp pepper
• 1 tsp salt

Steps

1. Preheat oven to 400F.
2. Cut bell peppers in half, top to bottom. Remove the seeds and the ribs. Set aside. In a medium saucepan cook the rice according to package directions. In a medium skillet, brown the ground beef, onion and garlic. Drain the meat. In a medium saucepan, bring the tomatoes to a boil, reduce heat and simmer for 5 minutes. Remove from heat. In a large bowl combine the ground beef, rice, tomatoes, salt and pepper. Mix until blended, In a 9x13 inch pan, place peppers skin side down. Evenly divide the beef mixture among the pepper halves. Cover the pan with foil and bake for 40 minutes. Remove foil and sprinkle cheese on top. Return to oven and bake uncovered for 5 more minutes or until cheese melts. Note: Before filling the peppers, you can wilt the pepper halves in boiling water for about 5 minutes to reduce the cooking time from 40 minutes to 15 minutes.

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Description

Allison's favorite!

Ingredients for 6 servings

• 2 lbs pork tenderloin
• 10.75 oz can cream of mushroom soup
• 10.75 oz can golden mushroom soup
• 10.75 oz can French onion soup

Steps

1. Place trimmed pork in a slow cooker. In a bowl combine the soups. Blend until smooth. Pour over pork. Cover and cook for 4-5 hours or until meat is tender. Serve with mashed potatoes. Note: Sometimes, in a pinch, I have substituted an envelope of dry onion soup mix and a cup of water if I can't find French onion soup.

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Description

This dish was served at the Farmer family reunion in Ashton, ID.

Ingredients for 6 servings

• 28 oz can diced tomatoes packed in juice
• 28 oz can crushed tomatoes
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, finely minced
• .5 tsp red pepper flakes, optional
• .5 tsp salt
• 2 tsp dried basil leaves
• 3 cups part skim ricotta cheese
• 4 oz grated fresh Parmesan cheese (about 2 cups)
• 8 oz shredded mozzarella cheese (about 2 cups)
• 2 large eggs, slightly beaten
• .75 tsp salt
• .5 tsp pepper
• 2 tbsp chopped fresh parsley (I use dried)
• 2 tsp chopped fresh basil (I used dried)
• 16 no-boil lasagna noodles

Steps

1. Preheat oven to 375F.
2. Make tomato sauce: Heat olive oil, garlic and pepper flakes in large saucepan over medium heat until fragrant but not brown, about 1-2 minutes. Stir in tomatoes, basil, 1/2 tsp salt and simmer until thickened slightly, about 15 minutes.
3. In a medium bowl, combine ricotta, 1 cup Parmesan cheese, mozzarella cheese, eggs, salt, pepper and herbs. Set aside.
4. To assemble, pour 1 inch of boiling water in a 9x13 pan, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with the tip of a sharp knife to prevent sticking. (I had to pour extra water to get them all covered.) Remove noodles from water and place in a single layer on a kitchen towel. Discard water from pan and dry. Spread bottom of pan evenly with 1 1/2 cups sauce. Using a soupspoon, spread 1/4 cup cheese mixture evenly onto the bottom three-quarters of each noodle (with short side facing you), leaving the top quarter of noodle exposed. Roll into tube shape and arrange in baking dish, seam side down. (You should be able to fit 8 manicotti in each row, allowing 16 to fit in the dish.-I did 8 in two 9x9 inch pans.) Top evenly with remaining sauce, making certain that the pasta is completely covered.
5. Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, before removing foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan cheese. I also added extra mozzarella on top. Bake until cheese is browned and bubbly, 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.
6. The manicotti can be prepared to the baking step, then covered with a sheet of parchment paper, wrapped in aluminum foil and stored in the refrigerator for up to 3 days or frozen for up to 1 month. If frozen, thaw manicotti in the refrigerator for 1-2 days. To bake, remove parchment paper, replace foil, and increase baking time to 60 to 75 minutes.

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Ingredients for 4 servings

• 2 tbsp Grey Poupon Country Mustard style mustard
• 1 tsp yellow mustard
• 3 tbsp mayonaise
• 1 tsp cream style horseradish
• 1 tsp honey
• Vegetable oil for frying
• 4 boneless, skinless chicken breasts
• 2 cups regular Cap'n Crunch cereal
• .5 cup corn flake crumbs
• .5 tsp onion powder
• .5 tsp garlic powder
• .5 tsp salt
• .25 tsp white pepper
• 1 egg-beaten
• 1 cup milk

Steps

1. Creole Mustard Sauce: Combine both mustards, mayonnaise, horseradish and honey in a small bowl and chill the sauce while the chicken is being prepared.
2. Preheat oil in a deep pan or deep fryer to 375F. Use enough oil to completely cover the chicken by 1-2 inches. Cut each chicken breast lengthwise into 3-5 long pieces. Crush the cereals into crumbs using a food processor. Combine the cereals, onion powder, garlic powder, salt and pepper into a medium bowl. Combine the egg and milk into a separate bowl. Dredge each piece of chicken in the milk and egg mixture, then completely coat with the dry mixture. Do this for all the chicken pieces before frying. When the oil is hot, fry chicken for 4-6 minutes until golden or dark brown and crispy. Remove to paper towels to drain. Serve hot with the creole mustard sauce.

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