Crites Family Stuff

Description

These are sloppy joes but were renamed sloppy annies at our house because Annie liked them so much as a child.

Ingredients for 10 servings

• 3 lb rump roast, cooked and shredded
• 1 jar chili sauce (1 pint home bottled-recipe in this book)
• 1 cup ketchup
• 2 cups beef broth
• 2 tbsp cornstarch
• 1 tsp onion powder
• 1 tbsp Worcestershire
• 1 tbsp chili powder
• 1 tsp pepper
• 4 tbsp cider vinegar
• .5 cup brown sugar
• 2 tbsp prepared mustard

Steps

1. Use beef that has been cooked in a crock pot because it is more tender and shreds nicely. (This is a great recipe for using left over Sunday roasts.) Mix all ingredients together in a pot and simmer for 45 minutes. Shred meat and pour enough sauce on it to moisten and make sloppy annies. Store any unused sauce in a jar for later use or freeze. Serve on toasted hamburger buns.
2. Pork or chicken can also be used.

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Ingredients for 8 servings

• 12 flour tortillas, warmed
• 4 lbs cooked and shredded chicken breast
• 1 lb shredded cheddar/jack cheese
• 29 oz can Macayos Green Enchilada sauce
• 2 cups sour cream
• 1 can cream of chicken soup

Steps

1. Mix enchilada sauce with the sour cream and soup until well blended. Spread 1 cup of this mixture into the bottom of a sprayed 9x13 pan. Put 1/3 cup chicken and a small handful of cheese into each tortilla. Add a big spoonful of sauce and roll up. Place seam side down in the pan and repeat until all tortillas are done. Pour remaining sour cream mixture over the top and bake for 30-40 minutes until hot and bubbly in the center. Bake at 350F.

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Ingredients for 12 servings

• 5 lb pork tenderloin
• 5 lb potatoes, baked
• Salt and pepper to taste
• 2 lbs pepper jack cheese, grated
• Flour tortillas

Steps

1. Put pork into a crock pot and salt and pepper well. Cook for 10 hours on low. Remove and shred meat. Pour the cooking juices onto shredded meat.
2. Remove the skins from the baked potatoes and dice into small pieces. In a large skillet brown the potatoes in a small amount of oil. When potatoes begin to get a little crispy, add the pork. The pork will begin to brown. Add additional oil to avoid sticking and increase browning. Top with cheese, reduce heat and cover. Stir after 5-6 minutes to mix in the melted cheese. Cook for another 5 minutes to let the mixture brown.
3. Scoop into warmed flour tortillas and serve with salsa.
4. Note: I bake my potatoes by lightly rubbing them in olive oil and then generously sprinkling with garlic salt on both sides before putting them on a cookie sheet.

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Ingredients for 8 servings

• 1 pint heavy cream
• .5 cup butter
• 2 tbsp cream cheese
• .75 cup Parmesan cheese
• 1 tsp garlic powder

Steps

1. Combine butter, cream and cream cheese. Simmer until all is melted and mixed well. Add Parmesan cheese and garlic powder. Simmer 15 minutes and season with salt and pepper to taste.

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Ingredients for 10 servings

• 24 jumbo shrimp, peeled and deveined
• 3 cups mushrooms, washed and sliced 1/4 inch thick
• 1.5 tbsp toasted pine nuts
• 6 handfuls fresh spinach
• 6 cups cooked vermicelli pasta
• 4 tbsp butter
• 2 tbsp garlic, minced

Lemon Butter Sauce:

• 1 tbsp shallots, minced
• 1 tbsp fresh garlic, minced
• .5 cup dry white wine
• 1 cup heavy cream
• .5 cup lemon juice, freshly squeezed
• .125 tsp white pepper
• 1 lb salted butter cut into tbsp

Steps

1. Preheat oven to 350F. Wash spinach and remove stems. Dry between paper towels and set aside. Roast pine nuts in oven for 2-4 minutes until golden brown. Set aside.
2. Peel and devein shrimp, set aside. Clean and slice mushrooms, set aside. Boil pasta according to package directions to al dente stage. Drain and set aside.
3. Prepare lemon sauce by melting 1 tbsp butter in large skillet and saute shallots and garlic till translucent. Add wine and reduce to slightly more that 1/2, whisking occasionally. Add cream and reduce 1/2. Add lemon juice and reduce 1/2. Add pepper and reduce to low heat. Add remaining butter, whisking in 2 tbsp at a time. Continue to simmer until sauce coats spoon.
4. In large skillet over medium heat, melt the 4 tbsp butter. Add garlic and saute. Stir in mushrooms, shrimp and pine nuts. Saute several minutes until shrimp are done and show no color. Remove from heat and gently stir in spinach. Place warm pasta on plate with shrimp mixture to the side. Pour lemon sauce over pasta, permitting a bit onto the shrimp.

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Description

We first had this at the McFarlands with Jess at the grill. Wow, what a great meal that was!

Ingredients for 6 servings

• 3 tbsp garlic powder
• 2 tbsp salt
• 2 tbsp pepper
• 2 lbs tri tip roast

Steps

1. Roast should be at room temperature (30 minutes out of frig). Lightly oil all sides of meat and coat the roast with all of the rub. Preheat outdoor grill for high heat and lightly oil grate. Sear both sides on hot grill then transfer roast to a lower temperature and cook until done. Rest meat for 10 minutes before thinly slicing at an angle.
2. Jess McFarland is a master at the grill. He uses lemon pepper instead and generously coats his meat with 6-7 tbsp.

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Description

Ask any child in the Crites' family the origin of this recipe. It has become a family joke because they have heard it a million times! Chuck was Dan's roommate in college.

Ingredients for 16 servings

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 3 (29 oz) cans crushed tomatoes
• 1 can water
• 12 oz can tomato paste
• 1 bay leaf
• 2 tbsp parsley
• 1 tbsp cut oregano
• 1 tbsp cut basil
• 6 mild or sweet Italian sausage links
• Salt and pepper to taste

Steps

1. Saute the onion and garlic in the oil in a large pot. Cut the sausages into bite size pieces. Add all ingredients together and stir well. Simmer 2-3 hours for meat to get tender and sauce to thicken. Watch for scorching and stir occasionally.
2. Can also add meatballs and sliced pieces of pepperoni links. I will often use onion and garlic powder in place of the fresh.
3. Use for spaghetti or with lasagna as you would a marinara sauce. We have traditionally used penne pasta with this recipe.

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Ingredients for 8 servings

• 2 lbs ground pork or chicken
• 2 tsp ground ginger
• 1.5 tsp garlic powder
• 2 tbsp finely chopped green onions
• 2 tbsp soy sauce
• 1 pkg won ton wrappers
• Salt to taste
• Rice vinegar and soy sauce

Steps

1. Grind meat in food processor. Add the ginger, garlic, onions, soy sauce, and salt. (Change the amounts to suit your taste.) Let stand for 30 minutes to absorb flavors. Spread the won ton wrappers out on counter. Lightly brush water around the edges. Put a generous tsp of meat mixture in the center of each. Wrap up according to instructions on the package. Place in an electric skillet in a small amount of hot oil and brown on both sides. Add a little water, cover and steam to finish cooking, adding more water as needed. Remove from skillet and place in warm oven until ready to serve.
2. Make dipping sauce by combining equal amounts of rice vinegar and soy sauce.

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Ingredients for 8 servings

• 12 oz spaghetti or penne pasta
• 6 tbsp butter
• 6 tbsp flour
• 3.5 cups chicken broth
• 1.25 cups heavy cream
• .25 tsp nutmeg
• .5 cup onion, chopped
• .5 cup celery, chopped
• .5 cup frozen peas
• 3.5 cups turkey, cooked and chopped
• 1 cup parmesan cheese, grated
• Salt and pepper to taste

Steps

1. Cook noodles until al dente, drain and place in greased 9 x 13 baking baking dish.
2. In a saute pan, melt butter over medium heat. Add flour and cook for about 2 minutes, whisking frequently. Gradually whisk in chicken broth and cook for 3-5 minutes until thickened. Add heavy cream, nutmeg, salt and pepper. Stir in remaining ingredients, except cheese, and heat through.
3. Pour cream mixture over pasta and sprinkle cheese over the top. Bake at 375F for 20 minutes or until bubbly and golden brown.

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Ingredients for 20 servings

• 5 lbs boneless pork roast, trim fat
• 2 yellow onions, sliced
• 5 cloves garlic, finely minced
• 1 (15 oz) can green enchilada sauce
• 2 (4 oz) cans diced green chiles
• 2 (14 oz) cans diced tomatoes with green chiles
• 1 cube beef bouillon
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 tbsp oil
• Salt and pepper

Steps

1. Cut roast into 3 or 4 large sections. Season pork generously with salt and pepper. Heat oil in a large pot and brown pork on all sides. Add onions and garlic and cook for 2 minutes. Transfer to slow cooker and add remaining ingredients. Cook on low for 8-9 hours.
2. Once cooked, remove roast and shred into bite sized pieces and set aside. Pour the remaining liquid mixture from slow cooker to a large saucepan. Bring mixture to a strong boil and simmer for 20-30 minutes, stirring often, until mixture has thickened. Add pork and serve with warm tortillas.

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