Crites Family Stuff

Ingredients for 4 servings

• 2 tbsp brown sugar
• 1 tsp mustard
• 1.5 tsp paprika
• 1.5 tsp cumin
• 1 tsp salt
• .5 tsp pepper
• 1 tsp garlic powder
• 1 tsp crushed rosemary
• .5 tsp sage
• .5 tsp thyme
• 4 thick pork chops

Steps

1. Mix brown sugar and mustard, then add all other ingredients except pork chops. Rub this mixture onto the pork chops and let sit in fridge for at least 2 hours. Grill, searing each side 2-3 minutes and then keep the meat on low until pork chops are done. Let meat rest for a few minutes before serving. (Grill over charcoal, using cedar or another type of wood to add smoky flavor.)

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Ingredients for 6 servings

• 1 lb ground beef
• 1 bag tater tots
• 1 cup frozen peas, corn, or carrots
• 2 cans cream of chicken soup
• 1 cup milk

Steps

1. Brown the ground beef. In the bottom of a 9x13 pan, layer a bag of frozen tater tots and salt and pepper to taste. Sprinkle the frozen vegetables over the tots. Mix the soup, milk and beef together and spread over the top. Cover and bake at 400F for 30-40 minutes until bubbly and hot.

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Description

This recipe comes from Barbara Perryman Bibbins.

Ingredients for 4 servings

• 4 pork chops
• 1 can cream of chicken soup
• 1 cup water
• 1 cup minute rice

Steps

1. Trim fat from pork chops and brown in frying pan. Place in casserole dish. Mix the soup and water together and pour over pork chops. Cover and bake for 1 hour at 350F. Add the minute rice and and bake for 10 minutes more.
2. For more gravy use 2 cans soup and a can water. When using regular rice, use 1 part rice to 3 parts liquid.

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Ingredients for 4 servings

• 1 cup soy sauce
• 1 cup water
• .75 cup sugar
• .25 cup Worcestershire sauce
• 3 tbsp white vinegar
• 3 tbsp vegetable oil
• .33 cup dried onion flakes
• 2 tsp garlic powder
• 1 tsp fresh grated ginger

Steps

1. Mix and stir till sugar dissolves. Use it with beef or chicken.

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Ingredients for 4 servings

Steps

1. Limes are squeezed onto everything.
2. Many different white cheeses (queso) are used. A common one is called cotija. It is very crumbly and shreds easily because it is so dry.
3. Crema is a Mexican sour cream and can be found in many grocery stores.
4. Cilantro is used generously. It can be added to anything.
5. Shredded cabbage is used in place of lettuce.
6. Frying the onion in the oil to flavor it, is done a lot, such as in Mexican rice, refried beans, or frying tortillas. It adds a lot of flavor.

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Description

This method of cooking beef and chicken is used throughout all of Paty's recipes.

Ingredients for 4 servings

Beef

• Beef roast of any size
• Salt

Chicken

• Any pieces of chicken
• 1 onion
• Salt
• Peppercorns

Steps

1. For Beef: Place roast in a crock pot and generously salt. Slow cook for 8 or more hours. Cool until you can handle it and shred the meat with your fingers, removing all bones and fat.
2. For Chicken: Put chicken in a large pot and cover with water. Add onion, salt (1-3 tsp depending on amount of chicken), and peppercorns. Bring to a boil and simmer for 2-4 hours. Cool. Remove chicken. Discard skin, bones, and fat. Shred and use. The stock can be saved and frozen for future use.

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Ingredients for 4 servings

• Corn tortillas, (for servings needed)
• Cooked, shredded chicken
• Green salsa
• Cotija cheese, shredded
• Limes

Steps

1. Warm tortillas on a comal or frying pan and wrap in a towel to soften. Add several tbsp of hot shredded chicken to the center of the tortilla and roll up. Place on a plate seam side down. Prepare 2-3 tortillas per serving. Cover with green salsa that has been brought to a boil, then sprinkle with cotjia cheese and sour cream. Add squeezed lime all over the top. Do this for each person you are serving.
2. You can also deep fry each rolled tortilla to make taquitos then place on a bed of shredded cabbage and proceed with the same toppings. Use can use either red or green salsa.
3. Recipes for the green and red salsas and chicken are also included in this book.

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Description

Jennifer Crites: These are often requested at my house!

Ingredients for 6 servings

• Masa
• Sour cream
• Cooked, shredded chicken
• Red or green salsa
• Cotija cheese, shredded
• Limes

Steps

1. Mix masa with water to make 2 cups of soft dough-not too dry and not too wet. Roll into balls about 3/4 the size of a golf ball. Flatten with a tortilla press or rolling pin to 1/4 inch thick and 4 inches in diameter. Cook on a skillet (cast iron is best) or comal, with NO oil for about 20-30 seconds on each side. Remove from heat and immediately pinch the edges up about 1/4 inch, forming a ridge. (Find a glass with a bottom just smaller than the circle and place it in the center of the circle, pinching the edges to the glass. This is an easy way to make the "cups" without burning your fingers so much.)
2. Fill the cups with about a tbsp of sour cream and some shredded chicken. Top with salsa, cotija cheese and squeezed lime juice.
3. Another version is making the filling with cooked, diced potates and guajillo salsa and then topped with cotija and lime.
4. Recipes for salsas and shredded chicken are in this book.

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Ingredients for 12 servings

• 12 corn tortillas
• Salsa verde (green salsa)
• Cooked, shredded beef or chicken
• Sour cream
• Cotija cheese, shredded
• Limes

Steps

1. Cut tortillas into eighths in wedge shapes. Fry in oil until very, very crisp. Remove from oil and drain on paper towel. Remove oil from pan and wipe out with paper towel. Put chips back in pan. Just before serving, cover chips with green salsa and heat for just a moment. Do not let it get soggy. Then, on a small plate put some of these chips on the bottom and layer the remaining indgredients to your liking: meat, sour cream, cotija cheese, and squeezed lime juice.
2. Recipes for shredded beef or chicken and salsa verde are included in this book.

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Ingredients for 4 servings

• 1 lb green beans
• 1 tbsp chopped garlic
• 1 tbsp chopped ginger
• 2 scallions, chopped, white part only
• .5 tsp chili paste
• 3 tbsp vegetable oil, or as needed

Sauce:

• 1 tbsp bean sauce
• 1 tbsp soy sauce
• 2 tsp water
• 1.5 tsp sugar

Steps

1. Wash and drain green beans thoroughly. Trim the ends and cut on the diagonal into pieces approximately 2 inches long. Combine sauce ingredients and set both aside.
2. Heat wok, or electric frying pan, on medium heat and add 2 tbsp oil. When oil is hot, add the beans. Stir-fry for 7 to 10 minutes, until their skins pucker and turn brown and the green beans are tender without being mushy. Remove beans from the wok.
3. Heat 1 tbsp oil in wok on medium-high. When oil is hot, add garlic, ginger, and scallions. Stir-fry briefly for a few seconds until aromatic. Add chili paste. Add the sauce and the green beans. Toss the ingredients together and serve hot.

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