Crites Family Stuff

Ingredients for 4 servings

• 3 tbsp kosher salt
• 3 tbsp black pepper
• 3 tbsp paprika
• 3 tbsp brown sugar

Sauce:

• 3 tbsp melted butter
• .25 tsp liquid smoke

Steps

1. Mix ingredients in a mixing bowl. Rub into chicken or ribs. Grill meat. Baste with sauce during cooking.

Display in cookbook

Description

This is my stepdad's recipe.

Ingredients for 4 servings

• 2 sirloin steaks (2 lbs each)
• 4 large onions, sliced
• 3 large green peppers, sliced
• 4.5 tbsp Worcestershire sauce
• 4 cloves garlic, minced
• 1 cup water
• Salt and pepper to taste

Steps

1. Cut steak into serving portions and broil to rare. In a large pot sprayed with cooking oil, put garlic, onions, green peppers and saute with a lid on the pot, stirring often (scorches easily) and cook for 10 minutes. Turn off heat and add water, Worcestershire sauce, salt and pepper. Place steak in a baking dish and cover with the vegetables. Cover dish with foil and place in a 300F oven and bake for 1 hour. Reduce oven to 250F and bake another 30 minutes to 1 hour. Remove when meat is tender.

Display in cookbook

Description

This recipe comes from my stepdad.

Ingredients for 16 servings

• .25 cup margarine
• 3 cups chopped onions
• 12 cloves garlic, minced
• 5 tbsp Worcestershire sauce
• 2 tsp black pepper
• 2 tsp oregano
• 5 tbsp prepared mustard
• 1 cup brown sugar
• .33 cup vinegar or lemon juice
• 10 oz molasses
• 1 tbsp chile powder
• 2 cups chile sauce or ketchup
• .5 cup water
• .5 tsp liquid smoke, or to taste

Steps

1. Saute onions and garlic in margarine for 10 minutes, stirring frequently. Add Worcestershire sauce, pepper and oregano, simmering 10 minutes more. Add remaining ingredients and simmer for 40 minutes more, stirring frequently. Yields 6-8 cups.

Display in cookbook

Description

This is my stepdad's recipe.

Ingredients for 20 servings

• 2 tbsp olive oil
• 3 (29 oz) cans Italian tomatoes, pureed
• 3 cans tomato paste
• 6 large cloves garlic, minced
• 2 tbsp sugar
• 2 tsp Italian seasoning
• Salt and pepper

Meatballs:

• 1.5 lb ground beef
• 1 lb ground Italian sausage
• 1 medium onion, diced
• 3 cloves garlic
• 3 eggs
• 1 cup bread crumbs
• .25 cup minced parsley
• 1 tbsp Italian seasoning
• Salt and pepper

Steps

1. In a large saucepan, saute garlic in olive oil. Add tomatoes and simmer 30 minutes. Add tomato paste, sugar, sugar, Italian seasoning, salt and pepper. Simmer on low heat for 2- 3 hours, stirring often. If sauce gets too thick, add water.
2. Mix the beef, sausage, onion, garlic, beaten eggs, bread crumbs, parsley, and seasonings together. Roll into meatballs, using a 1/4 cup scoop to make the balls. Fry in pan. Add to sauce. Can also add browned Italian sausage links that have been cut into thirds to the sauce. Cook sausage for at least an hour of the sauce's cooking time.

Display in cookbook

Description

This is my stepdad's recipe.

Ingredients for 15 servings

• 33 slices bread, cubed
• 1 lb ground sausage
• .5 cup margarine
• 2 large onions, diced
• 5 ribs celery, diced
• 2 tbsp poultry seasoning
• 3 eggs, beaten
• Chicken stock or 1 heaping tsp instant bouillon
• 3 tbsp parsley
• Salt and pepper

Steps

1. Saute sausage in margarine until sausage turns gray. Add onions and celery. Cook until tender (about 10 minutes). Add bread and seasonings, eggs and parsley. Mix together. Add chicken stock as needed.
2. Stuff turkey and bake.

Display in cookbook

Description

This is my stepdad's recipe.

Ingredients for 12 servings

• 1.5 cups margarine
• 2 cups flour
• Stock from giblets and turkey drippings
• 1 tsp Herbox dry chicken stock (instant bouillon)
• Salt and pepper to taste
• Canned milk or drained potato water

Steps

1. Melt margarine. Stir in flour and cook until brown-like peanut butter (will scorch easily). After browning, add the dry chicken stock and enough liquid stock from the turkey to make a gravy. Salt and pepper to taste. If it is still too thick, add water from potatoes or canned milk to get desired consistency.
2. When cooking giblets to make stock, add 1 large onion, cut up and 1 rib of celery. Remove onion and celery before using liquid.

Display in cookbook

Ingredients for 10 servings

• 1 lb ground beef browned with chopped onion
• 1 tsp oregano
• .5 tsp salt
• Dash of pepper
• 1 (8 oz) can tomato sauce
• .33 cup chopped olives
• 1 (4 oz) can mushrooms, drained
• 1 cup shredded mozzarella cheese
• .25 cup Parmesan

Steps

1. Add seasonings to meat along with tomato sauce. Top with mushrooms (optional) olives and cheeses. Bake in 375F oven for 20 minutes.

Display in cookbook

Ingredients for 6 servings

• 3 whole chicken breasts (boneless/skinless)
• Cooking spray
• .33 cup sugar
• .25 cup soy sauce
• 1 tbsp lemon juice
• 1 tbsp vegetable oil
• .5 tsp fresh garlic
• .5 tsp fresh ginger
• .25 cup water
• 4 tsp cornstarch

Steps

1. Chop chicken into bite size pieces, sauté until done. Set aside.
2. Combine sugar, soy sauce, lemon juice, oil, garlic and ginger in a small saucepan. Heat over medium heat until sugar is dissolved, stirring often. Bring to a boil.
3. Combine water and cornstarch. Add to sauce continually stirring. Reduce heat and simmer 4-6 minutes or until sauce thickens. Heat chicken until it sizzles then reduce heat and pour sauce over the chicken. Heat through. Serve over rice.

Display in cookbook

Ingredients for 10 servings

• 2 cups peeled, diced potatoes
• 1.75 cups sliced carrots
• .66 cup chopped onion
• 1 cup butter
• 1 cup flour
• 1.75 tsp salt
• 1 tsp dried thyme
• .75 tsp pepper
• 3 cups chicken broth
• 1.5 cup milk
• 4 cups cooked chicken, cubed
• 1 cup frozen peas
• 1 cup frozen corn
• Pastry for two double crust pies

Steps

1. Place potatoes and carrots in large saucepan and cover with water. Bring to a boil. Reduce heat, cover, and simmer for 8-10 minutes or until crisp tender. Drain and set aside. In a large skillet sauté onion in butter until tender. Stir in flour, salt, thyme and pepper until blended. Gradually stir in broth and milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes and carrots then remove from heat.
2. Line two 9 inch pie plates with pastry. Trim even with edge of plate. Fill pastry shells with chicken mixture. Roll out remaining pastry to fit top of pies. Cut slits in pastry top. Place over filling, trim and seal edges. Bake at 425F for 25-30 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
3. You can cover and freeze uncooked pies for future use. To bake frozen pie- cover pie crust edges with foil then place on a baking sheet. Bake at 425F for 30 minutes. Reduce heat to 350 and bake 70-80 minutes longer or until crust is golden brown.

Display in cookbook

Ingredients for 10 servings

• 1 lb ground beef
• 1 lb hot Italian sausage (if in link form, remove casing and cook like ground beef)
• 1 (16 oz) box Rigatoni pasta
• .5 small onion, diced
• 2 cloves garlic, minced
• 1 (26 oz) jar spagetti sauce
• 2 (8 oz) cans tomato sauce
• 1 tsp oregano
• 1 tsp basil
• .5 tsp salt
• .5 tsp garlic powder
• 1 tsp red pepper flakes
• 2.5 cups shredded mozzarella cheese
• 1.5 cups cottage cheese
• .66 cup sour cream
• 1 tsp parsley

Steps

1. Boil pasta till al dente. Drain and set aside.
2. Cook ground beef, sausage, onion and garlic in skillet till beef is done. Drain fat. Set aside.
3. Prepare sauce by simmering together the pre-made sauce , tomato sauce, and spices. Simmer about an hour
4. In a medium bowl, combine sour cream, cottage cheese and parsley. Add 1/2 cup mozzarella cheese and set aside.
5. Assemble in lightly greased 13x9 casserole dish in this order: 1 cup sauce, 1/2 of the cooked pasta, 1/2 of the meat, all of the cottage cheese mixture, 2 cups of sauce, remaining pasta, remaining meat, the remaining sauce, and 2 cups of mozzarella.
6. This should fill the entire casserole dish. Cover with foil and bake at 375F for about 40 minutes or till sides start to bubble. Remove foil and bake about 10 minutes more or till cheese is melted and brown.

Display in cookbook