Crites Family Stuff

Description

This is a favorite salad among my family and where ever it is served. The recipe comes from Dan's niece Stephanie Sundseth who is an amazing cook! Stephanie's family and her brother Bryan Crites have joined in many Farmer family gatherings. We all rave about her food!
Stephanie Kreger: Stephanie Sundseth gave this recipe to my mom several years ago. While my sister-in-law CeeCee was in town visiting before Lon and I got married, my mom made this for dinner. CeeCee raved about "Jolene's" caesar salad dressing. Now, when we are in town visiting Lon's family, I often hear people rave about "CeeCee's" caesar salad dressing!

Ingredients for 8 servings

• 2 heads Romaine lettuce, cleaned and chopped
• .25 cup grated Parmesan cheese
• Croutons
• 1 cup grilled chicken, sliced thin (optional)

Dressing:

• 2 cups mayonnaise (Best Foods is the best)
• 1 tbsp lemon juice
• 3 cloves fresh garlic, crushed
• .5 cup grated Parmesan cheese

Steps

1. Mix the dressing the day before use. Use only enough to moisten the lettuce (recipe makes more than needed for one salad). This is a very thick dressing and needs to be mixed with the lettuce using your hands, so no big globs are left in the salad. Store unused portion in the refrigerator for up to a month or more.
2. Toss the Romaine, cheese and chicken together with the dressing. Top with croutons. (Homemade ones are the best and easy to make. Dice up a loaf of French bread. Leave out on counter for a day. Toss with a generous amount of melted butter and garlic salt. Bake in 400F oven until toasty and golden brown.)
3. The dressing can also be used for a cheesy bread. Spread on fresh slices of French bread and place under the boiler until hot and bubbly. Serve warm.

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Ingredients for 8 servings

• 2 cups cooked and shredded chicken breast
• 1 cup halved red grapes
• 1 large apple, peeled and chopped
• .25 cup slivered almonds
• .75 cup mayonnaise
• Milk

Steps

1. Shred chicken. Prepare fruit and combine all ingredients together. Add milk to thin and a bit of sugar to sweeten if desired.

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Ingredients for 8 servings

• 2 cups cooked and shredded chicken breast
• .25 cup chopped green onions
• .75 cup chopped celery
• 1 cup shredded Swiss cheese
• .66 cup mayonnaise
• 1 tsp salt
• 1 tsp mustard
• Pepper to taste
• Milk

Steps

1. Shred chicken. Combine all other ingredients to make a paste. Add chicken. Stir and thin with milk, if needed. Serve with croissant rolls.
2. Note: When cooking the chicken, I always season it with garlic and onion powder, and bay leaf-no salt needed)

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Description

Jennifer Crites: I really liked these growing up. My dad did, too.

Ingredients for 6 servings

• 2 cups corn kernels
• 1 tsp salt
• .125 tsp pepper
• 1 egg
• 1 tsp oil
• .5 cup milk
• 2 cups flour
• 2 tsp baking powder

Steps

1. Finely chop corn. Mix all ingredients to form a thick batter. Drop by spoonfuls into hot oil (360F-370F) for 2-3 minutes. Drain on paper towel. Serve hot with maple syrup.

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Ingredients for 36 servings

• .75 cup brown sugar
• .5 cup sugar
• 1 cup butter, softened
• 1 egg
• 1.5 tsp vanilla
• 2.25 cups flour
• 1 tsp baking soda
• .5 tsp salt
• 1 cup chopped walnuts
• 8 oz milk chocolate bar cut into 1/2 inch pieces

Steps

1. Preheat oven to 375F. In larger mixer bowl, combine sugars, butter, egg and vanilla. Beat at medium speed, scraping bowl often, until well mixed. Add flour, soda, and salt. Continue beating until well mixed. Stir in nuts and chocolate. Drop by rounded spoonful 2 inches apart onto ungreased cookie sheet. Bake for 9-11 minutes or until lightly browned. Cool 1 minute on cookie sheet. Remove onto cooling racks.

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Ingredients for 48 servings

• .66 cup shortening
• .66 cup butter
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 2 tsp vanilla
• 3 cups flour
• 1 tsp salt
• 1 tsp baking soda
• 1 cup chocolate chips
• 1 cup butterscotch chips
• 1 cup white chocolate chips
• 1 cup chopped nuts

Steps

1. Cream together the shortening, butter, sugars, eggs, and vanilla. Add dry ingredients. Do not over mix, just until flour is mixed in. Add the chips and nuts. Bake at 350F for 10-12 minutes.

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Ingredients for 10 servings

• 2 cans corn with liquid
• 2 cans yellow hominy, drained
• 2 cans evaporated milk
• 4 cans of water
• .25 cup margarine
• .25 cup green chili
• 2 stalks chopped celery
• .5 cup chopped onion
• .25 tsp basil
• .125 tsp garlic powder
• .125 tsp pepper
• 8 tsp chicken bouillon
• 1.5 cups potato flakes

Steps

1. Saute onions and celery in margarine. Add all ingredients except potato flakes. When the chowder comes to a simmer, add potato flakes, using it as a thickener.

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Ingredients for 6 servings

• Shredded left over Sunday roast
• Flour tortillas
• Shredded lettuce
• Salsa
• Sour Cream
• Guacamole

Steps

1. Roll meat and a little left over gravy in a tortilla. Bake at 350F till golden brown. Serve with lettuce, salsa, sour cream, and guacamole.

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Ingredients for 15 servings

• 3 cups chopped broccoli
• 3 cups purple grapes
• 2 sliced green onions
• 1 cup grated cheddar cheese
• 1 cup crumbled bacon bits
• 1 cup sunflower seeds

Dressing:

• .75 cup mayonnaise
• 2 tsp sugar
• 3 tbsp red wine vinegar

Steps

1. Mix dressing and toss with salad. Refrigerate.

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Ingredients for 8 servings

• 8 oz Cool Whip
• 4 regular size Snicker candy bars, chopped into little pieces
• 4 peeled and diced apples
• 1 small can crushed pineapple, drained
• 1 cup chopped peanuts

Steps

1. Mix all together and chill.

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