Crites Family Stuff

Description

These were my favorite food when I was growing up and no one could make them better than my mother. I remember of being sick and asking for these meat balls and Mother telling me I couldn't have them until my stomach "got better."

Ingredients for 8 servings

• 2 lb of ground beef
• 1 cup uncooked rice
• 2 tbsp onion, minced
• 2 tsp salt
• .5 tsp pepper
• 2 (10.5) oz cans tomato soup
• 1.5 cups water

Steps

1. Combine meat, rice, onion, salt and pepper. Form into balls. Mix soup and water in a pan. Drop meatballs into the tomato soup and water mixture in the pan. Cover and cook slowly one hour.

Display in cookbook

Ingredients for 4 servings

• 4 boneless, skinless chicken breasts
• .5 cup butter
• 1 pkg Good Seasons Italian dressing mix
• 8 oz cream cheese
• 1 can cream of chicken soup
• .25 cup water

Steps

1. Combine chicken, butter, and Italian dressing mix in crock pot and cook on low 4-6 hours. Remove chicken, shred and set aside. Add cream cheese, soup, and water to the butter mixture in crock pot. Whisk out lumps. Return the shredded chicken to the crock pot and heat through. Serve over rice.

Display in cookbook

Description

Dorothy Farmer: Thelma served this one time at a dinner in her home. It was so tasty, I asked for the recipe. So easy to make for a Sunday dinner, because you can start it cooking early, forget about it, come home from Sunday meetings, open the door and smell the delicious odors of a roast beef Sunday dinner just waiting to be eaten!!

Ingredients for 8 servings

• A roast of beef
• One package of au jus gravy mix

Steps

1. Make up the au jus gravy mix according to directions on the package. Pour over roast in slow cooker, and let it cook for at least 8 hours. Potatoes, onions and carrots can also be added.

Display in cookbook

Description

Dorothy Farmer: Funny thing about recipes. When I pulled this recipe to include in this cookbook, I had remembered it was mine because I had made it so many times, but lo and behold! I had typed on it that it came from Marilyn. So thanks Marilyn for a very favorite dish!! I have made it many times and served it at many "company" dinners!!

Ingredients for 4 servings

• 4 pork chops (about 1 lb)
• 3 cups soft bread cubes (approximately 6 slices bread)
• 2 tbsp chopped onions (or more)
• .25 cup melted margarine
• .25 cup water
• .25 tsp poultry seasoning
• 1 can (10.5 oz) cream of mushroom soup
• .33 can water

Steps

1. Brown chops on both sides. Place in shallow baking dish. Lightly mix together bread cubes, onion, butter, 1/4 cup water and poultry seasoning. Place amount of stuffing on each chop. Blend soup and 1/3 can water. Pour over and around the pork chops. Bake in 350F oven for one hour or until tender.

Display in cookbook

Ingredients for 8 servings

• .25 lb American cheese (chopped)
• 1.5 cups thin white sauce
• 2 cups boiled macaroni
• 1.5 cups chopped cooked ham
• 4 hard boiled eggs
• 1.5 tbsp chopped green pepper
• .5 cup bread crumbs

Steps

1. Add cheese to white sauce. (To make white sauce, use one tbsp butter and one tbsp of flour to 1 cup milk, 1/4 tsp salt and 1/8 tsp pepper). Put one cup macaroni in bottom of greased casserole, sprinkle 3/4 cup ham over macaroni, add 1/2 egg slices and green pepper. Pour 1/2 white sauce over this and add another layer of ingredients. Add more milk if mixture is too dry. Bake in 350F oven for 1/2 hour.

Display in cookbook

Ingredients for 12 servings

• 1 large boiling chicken, about 5 lbs
• 1 cup of chicken fat
• 6 eggs, well beaten
• 1 cup of flour
• 1.5 quarts of milk (approximately)
• Favorite bread dressing

Steps

1. Cook chicken in water until tender. Season broth with salt, pepper, a little whole allspice, minced onion and celery. Remove chicken and let broth cool. Remove chicken from the bones. Skim 1 cup fat off top of broth and to this add the 6 well-beaten eggs. Salt to taste. Mix flour with enough milk to make a thin paste. Add to the fat and egg mixture and enough more milk to make 2 quarts of this mixture. Cook over low heat, stirring until thick. Add the cut-up chicken and cool.
2. Prepare favorite bread dressing (or two packages prepared dressing). Moisten dressing with chicken broth. Place a layer of dressing in a well-buttered baking pan, then cover with chicken sauce and continue alternating layers ending with the sauce. Sprinkle bread crumbs or crushed potato chips on top. Cover with foil and bake an hour at 350F. Remove cover for last ten minutes.

Display in cookbook

Ingredients for 4 servings

• 15 spring roll sheets
• 3 oz mung bean noodles (vermicelli, or bean thread)
• .5 cup shredded cabbage
• .33 cup dried fungus
• 1 tbsp soy sauce
• 2.5 cups cooking oil
• 2 cloves garlic, finely chopped
• .5 cup ground pork or ground chicken
• .5 cup shredded carrots
• .5 tbsp ground black pepper
• 2 tsp salt
• 2 tbsp wheat flour or tapioca flour

Steps

1. Defrost the frozen spring roll wrappers. They will dry easily, so always keep wrappers covered with moist kitchen towels as you work on one at a time.
2. Soak the dried fungus in warm water until it is soft. Drain and set aside.
3. Soak mung bean noodles in warm water for about 10 minutes or until they are soft. The mung bean noodles will appear transparent, drain the water completely. Cut them into short pieces (2 inches) and set them aside.
4. Take 1/4 cup of water at room temperature in a small pot and put wheat flour or tapioca flour into it, mix this as well as you can. Put pot on very low heat and stir contents for about 3 minutes to make a paste. Set this aside.
5. On medium heat, add 1 tbsp of oil into a frying pan, wait for 1 minute then add chopped garlic to it. Stir fry for half a minute. Add ground pork or chicken and stir fry for about 5 minutes.
6. Add shredded cabbage, shredded carrots, fungus, mung bean noodles and stir well.
7. Add soy sauce, salt, ground black pepper and stir well. Cook for 1-2 minutes or until the meat is done. Remove from heat and allow this to cool.
8. To roll the spring rolls: put one wrapper on the cutting board or plate, put 1 tbsp of stuffing on the wrapper about 1-1/2 inches from the edge. Fold the edge towards the stuffing, firmly roll up the spring roll one time. Fold both side edges and then roll them up to the end. Use a little flour paste on the end to bind the wrapper. Place the rolls under a moist kitchen towel to prevent them from drying out, and take them out just before frying.
9. On medium heat, pour 3 cups of oil in frying pan. Check if the oil is hot enough by putting small piece of spring roll wrapper into hot oil. If it's hot enough, the oil will sizzle around it. Fry 3 to 4 spring rolls at a time until golden brown. Place them on a paper towel.
10. Serving: The spring rolls taste best when served warm with Thai Sweet Chili Sauce. The best way is to cut them into half to make sure they are not too hot to eat.

Tips: You can try using half ground shrimp and half ground pork to add a different texture and flavor. For vegetarian, you can omit the meat.

Display in cookbook

Ingredients for 4 servings

• .67 cup water
• .5 cup sugar
• .67 cup vinegar
• 4 shallots, thinly sliced
• 1 cucumber, quartered and thinly sliced
• 1 long hot pepper, sliced (or red bell pepper) (optional)

Steps

1. In a small saucepan, on medium heat, stir sugar and water until they bubble. Then remove from heat.
2. Add vinegar and let it cool down.
3. Place all ingredients in a serving bowl. Chill and serve.

Display in cookbook

Ingredients for 4 servings

• 2 tbsp tamarind liquid
• 5 tbsp peanut butter (I prefer chunky natural)
• 2 tbsp red curry paste
• 6 tbsp sugar
• 4 tbsp fish sauce
• 1.5 cups coconut milk

Steps

1. Tip: In Thailand, people use peanuts ground instead of peanut butter. However, peanut butter is more convenient and common in the American kitchen.
2. In a saucepan, add coconut milk and heat it up at medium heat.
3. As it is heating, stir in the curry paste and break the paste into small pieces. Mix well.
4. When you see red oil simmering to the top, add the peanut butter, sugar, fish sauce and tamarind liquid. Stir.
5. Taste, you should be able to taste all three flavors: salty, sweet, and sour. If it becomes too thick, add a few teaspoons of water to thin the paste.

Display in cookbook

Ingredients for 4 servings

• 1 tsp sugar
• 1 lb pork or chicken
• .25 tsp tumeric powder
• 1 tsp salt
• 2 tbsp curry powder
• .5 cup coconut milk

Steps

1. Soak bamboo skewers at least half an hour so that the ends do not burn on the grill.
2. Slice pork or chicken into thin strips (about 1/4 of an inch thick) that will fit onto the skewers.
3. Marinade the meat with curry powder, sugar, coconut milk and salt for the same amount of time that you soak the skewers. (I do both at the same time.)
4. Thread the pork or chicken onto the bamboo skewers. I find that stuffing the skewers gives me a moister, tastier result that is more tender than when it is stretched tight.
5. Grill and serve with peanut sauce and cucumber in vinegar.

Display in cookbook