Crites Family Stuff

Description

Dorothy Farmer: My mother made this often, starting in the spring with fresh lettuce from the garden. When I make it, it brings back memories of my mother.

Ingredients for 6 servings

• 4 or 5 cups leaf lettuce, chopped
• 6 tiny green onions, chopped
• .5 tsp salt
• .5 cup cider vinegar
• 4 or 5 slices bacon, fried crisp and crumbled

Steps

1. Break lettuce into bite-size pieces. Put into a heated serving bowl. Add onions, sprinkle with salt, and toss well. Heat 1 tbsp of bacon fat and add the vinegar. Pour it piping hot over the lettuce and mix with a fork. Stir in the crumbled bacon and serve at once. Makes 6 to 8 large servings.

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Description

Another recipe given to Grandma Dorothy by Matt when he was just a young boy, at the beginning of his love to cook. It is in his handwriting.

Ingredients for 8 servings

• 1 package of pita bread
• Lunch meat - chicken or turkey
• Thinly sliced lettuce
• Mayonnaise
• Dijon mustard
• Tomato

Steps

1. Mix mustard, 5 to 1, with mayonnaise. Spread lightly on inside of bread. Shred meat and put on bread. Add lettuce. Cube, not wedge tomatoes, put a toothpick through a green olive and put through the sandwich and enjoy!

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Ingredients for 12 servings

• 1.5 cups cool whip
• 8 oz cream cheese
• 13 oz marshmallow creme

Steps

1. Mix together the cool whip, cream cheese, and marshmallow creme. Put in a bowl surrounded by fresh fruit that has been cut up. Enjoy!!

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Description

My mother loves these candy clusters!

Ingredients for 24 servings

• 1 lb white chocolate melted
• .75 cup of peanut butter
• 1.5 cups miniature marshmallows
• 1 cup roasted Virginia peanuts
• 2 cups Rice Krispies

Steps

1. Melt the white chocolate and stir in the peanut butter and blend well. Pour this mixture over the miniature marshmallows, peanuts and Rice Krispies, and lightly mix together. Drop by spoonful onto wax paper to cool and harden. So very easy to make!!

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Ingredients for 12 servings

• 2 cups white chocolate chips
• 1 bag of micro-wave popcorn
• 1 cup pecans

Steps

1. Pop the popcorn and put into a large mixing bowl. Melt the white chocolate chips and fold in pecans. Cool on wax paper.

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Ingredients for 24 servings

• 2 (29 oz) cans tomatillos, drained
• 2 oz canned jalapeno peppers
• .66 bunch fresh cilantro, cleaned and most of stems removed
• .66 cup sugar
• Dash garlic powder to taste
• Dash onion powder to taste

Steps

1. Combine all ingredients and blend thoroughly in a blender. The sugar and peppers can be adjusted to suit your desire for sweetness and heat.

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Description

We gave this out for Christmas one year to the neighborhood. I know you are not supposed to use raw eggs, maybe you could use eggbeaters or a similar product. I have always used raw eggs and never had a problem. But I also eat raw cookie dough!!

Ingredients for 8 servings

• 1 cup butter
• 4 egg yolks
• 1 cup honey
• 1 tsp vanilla

Steps

1. Beat until "fluffyish". This keeps well in the fridge for a long time.

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Ingredients for 8 servings

• 1 cup coarsely ground black pepper
• 1 cup kosher salt
• 3 tbsp paprika
• 2 garlic granuals (dry in the bottle - not fresh or powdery kind)
• 1 tbsp crushed coriander
• 1 tbsp ground white pepper

Steps

1. Combine all ingredients in a tupperware type container and use liberally on all poultry, meats, and vegetables that you grill. It will store up to a year.

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Description

This recipe is especially good with wild greens, heavy on Arugula. Flavor especially good with fresh shaved Parmesan.

Ingredients for 8 servings

• .25 cup lemon juice
• 1 tsp grated lemon peel
• 3 tbsp olive oil
• Salt to taste - about 1/2 tsp
• Freshly ground pepper

Steps

1. Whisk together. To serve: Make a bed of Arugula. Placed grilled salmon on top and drizzle with dressing.

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Ingredients for 6 servings

• 1 lb sliced mushrooms
• .5 cup olive oil
• .25 cup lemon juice
• 2 sliced green onions
• .25 cup snipped parsley
• 1 clove garlic
• .75 tsp salt
• .25 tsp pepper

Steps

1. Slice mushrooms 1/4 inch thick and toss in lemon juice, and then combine with the rest of the ingredients. Cover and refrigerate for three hours or more. Serve at room temperature.

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