Crites Family Stuff

Ingredients for 3 servings

• .5 lime
• 1 egg
• 3 cloves garlic, minced
• 1 shallot, minced
• 4 tsp fish sauce
• 3 tbsp sugar
• 2 tbsp tamarind liquid
• .5 tsp ground dried chili pepper
• .5 package Thai rice noodles
• 3 tbsp vegetable oil
• .5 tsp ground pepper
• .5 lb chicken or shrimp
• .5 cup tofu, firm or extra firm
• 1 cup chinese chives or green onion
• 3 tbsp roasted peanuts, crushed
• 2 tbsp sweet radish, chopped
• 2 cups bean sprouts

Steps

1. Great Pad Thai is dry and light bodied, with a fresh, complex, balanced flavor (not red and oily). The ingredients listed in this recipe can be somewhat intimidating. If you would like to make authentic Pad Thai, just like in Thailand, use all the ingredients.
2. Soak the dry noodles for 10-15 minutes in lukewarm water while preparing the other ingredients.
3. Julienne tofu and cut tofu into 1-inch long matchsticks.
4. Cut up chinese chives or green onion into 1-1/2 inch long pieces.
5. Rinse the bean sprouts.
6. Mince shallot and garlic together.
7. Heat wok or a big pot on high heat and pour 2 tbsp vegetable oil in. Add chicken or shrimp and stir-fry until done. Remove from the wok.
8. Add shallot, garlic and tofu and stir-fry until they start to brown.
9. The noodles should be flexible, but not expanded. Drain the noodles and add to the wok. Stir quickly to keep things from sticking.
10. Add tamarind liquid, sugar, fish sauce, chili pepper, ground pepper and sweet radish. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the pot at this point. Turn up the heat, if that is the case.
11. Make room for the egg by pushing all noodles to the side of the wok. Add 1 tbsp vegetable oil, wait 1 minute, then crack the egg onto the oil and scramble it until it is almost cooked. Fold the egg into the noodles.
12. Add cooked chicken or shrimp and stir.
13. Add chives or green onion, stir.
14. Add bean sprouts and stir a few more times, but not to overcook. Remove from heat. Sprouts should be crispy, and the noodles should be soft.
15. Pour onto the serving plate and sprinkle with crushed peanuts. Serve hot with a wedge of lime on the side and raw bean sprouts on top.
16. As always, you can add sugar, chili pepper, fish sauce or lime to suit your personal taste.
17. By far, the trickiest part is the soaked noodles. Noodles should be somewhat flexible and solid, not completely expanded and soft. When in doubt, under-soak. You can always add more water in the pan, but you can't take it out.

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Description

This has become a family favorite, especially when served with the apple syrup.

Ingredients for 20 servings

• 3 eggs
• 3 cups buttermilk
• 6 tbsp salad oil
• 3 cups flour
• 3 tbsp sugar
• 3 tsp baking powder
• 1.5 tsp baking soda
• 1.5 tsp salt
• 1.5 tsp cinnamon
• 2.25 cups grated apple

Syrup:

• 1 cup sugar
• 2 tbsp cornstarch
• .25 tsp cinnamon
• .25 tsp nutmeg
• 2 cups apple cider
• 2 tbsp lemon juice
• .25 cup butter

Steps

1. Beat the eggs, add the rest of the ingredients except the apples and mix until blended. Stir in grated apple. Cook on hot griddle until done and serve immediately.
2. Make syrup by combining dry ingredients together in a saucepan. Stir in liquids. Boil one minute and then add butter. Make syrup and keep warm while making pancakes.

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Ingredients for 6 servings

• 2 cups Bisquick
• 1 egg
• .5 cup oil
• 1.33 cups club soda

Steps

1. Put all ingredients into a mixing bowl and mix together until there are no large lumps. Bake in a waffle iron. Make only as many waffles as you will use or cook them and freeze for later use. The batter does not keep well. It must be used right away.

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Ingredients for 15 servings

• 1 Deluxe Moist Chocolate Cake
• 1 jar caramel ice cream topping
• 1 jar of chocolate fudge ice cream topping
• 12 oz carton of whipped topping
• 2 Heath candy bars, crumbled

Steps

1. Make and bake cake following directions on cake box. If the moist cake version isn't used, add 1 package instant chocolate pudding mix to the make batter.
2. Spread the cooled cake with the caramel topping and refrigerate until set.
3. Spread the chocolate fudge topping over the caramel and refrigerate until it is set.
4. Cover the chocolate fudge topping with whipped topping and sprinkle with the crushed Heath bars.

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Description

Dorothy Farmer: This is my mother's recipe. No one in the world could make better taffy than she could. I have tried this recipe, but it didn't turn out nearly as well as hers. I have included this recipe for all the family who have tasted her wonderful taffy. She would start to pull the taffy when it was yet so hot that she would put butter on her fingers, so it wouldn't burn them. Good luck to those of you who might try this recipe.

Ingredients for 48 servings

• .5 cup light Karo syrup
• .5 cup real butter
• .25 tsp cream of tartar
• 1 cup water
• 1 pinch of salt
• 2 cups sugar

Steps

1. Stir all ingredients together, and then boil until a spoonful of it poured into cold water will crack. Pour onto buttered plates and cool just long enough that it can be handled. Pull it until it is hard and brittle and then break into bite sized pieces. For a chocolate variation, melt two squares of chocolate with the butter before boiling. If a candy thermometer is used boil to soft-med crack stage - 280F, but adjust temperature to your altitude. Mother would vary the recipe, by adding different flavors of extract and adding different food colorings. Green peppermint was a favorite of mine.

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Description

I found this recipe in the April 1975 Relief Society magazine. I really liked it, but not all the family did, so I didn't make it often.

Ingredients for 8 servings

• 1 cucumber peeled and cut in pieces
• 1 medium sized onion cut in pieces
• 2 tomatoes peeled and cut in pieces
• 2 medium sized green peppers
• .5 cup vinegar
• .5 cup sugar
• .25 cup soy sauce
• .5 tsp salt
• Dash of cayenne
• 2 cloves garlic crushed
• 4 tbsp cooking oil
• 2 lbs pork cut very thin
• 1 tsp cornstarch
• 2 tbsp water

Steps

1. Cut vegetables and set aside
2. Combine in small bowl the vinegar, sugar, soy sauce, salt and cayenne.
3. Brown garlic in hot oil and add pork and stir fry until well done.
4. Add vegetables and stir fry for a minute or two.
5. Add the sauce and stir and cover. Cook two minutes.
6. Stir in cornstarch and water mixture and cook until thick. Do not overcook the vegetables.
7. Serve over rice.

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Description

Very recently Gary was remembering this dish that I used to make when the family was all home. So here it is, Gary. A recipe using Spam.
Janette Johnson: This is a vintage recipe for sure! I remember having this when we were younger.

Ingredients for 12 servings

• 2 cans (12 oz each) Spam luncheon meat
• Whole cloves
• .25 cup light molasses
• 3 tbsp prepared mustard
• 2 tbsp vinegar or lemon juice
• 2 tsp worcestershire sauce
• 2 cans (1 lb each) Boston-style baked beans
• 1 can (20 oz) pineapple chunks (can use apple slices)

Steps

1. Remove spam from each can and place side by side in a shallow baking dish to make one whole piece. Score spam. Stud with whole cloves. Combine molasses and mustard in mixing bowl. Stir in vinegar and worcestershire sauce. Add beans and pineapple chunks and toss. Spread around the spam. Bake in a 350F oven until all is heated through.

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Description

This recipe came from Barbara Perryman Bibbins. It is easy to make and very tasty.

Ingredients for 8 servings

• 1 package of Frito chips
• 2 cups shredded sharp cheese
• 15 oz can of chili con carne beans
• 15 oz can of enchilada sauce
• 8 oz can seasoned tomato sauce
• 1 tbsp minced onions
• 1 cup sour cream

Steps

1. Reserve 1 cup of the Fritos and 1/2 cup cheese. Combine everything, put in casserole dish. Bake uncovered 375F for 20 minutes. Take from the oven and spread sour cream over the top and sprinkle with cheese. Make ring of Fritos on top. Bake 5 minutes more.

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Ingredients for 36 servings

• 2.5 cups flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• .5 tsp salt
• 1 cup shortening
• 1.5 cups sugar
• 2 eggs

Steps

1. Cream shortening, sugar and eggs until light and fluffy. Blend in dry ingredients. Roll mixture into walnut size balls, roll in a mixture of 2 tbsp sugar and 2 tsp cinnamon. Place on ungreased cookie sheet. Bake 9 minutes at 375F.

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Ingredients for 40 servings

• .5 cup butter
• .5 cup peanut butter
• .5 cup sugar
• 1 egg
• .5 cup brown sugar
• .5 tsp vanilla
• 1.25 cups flour
• .75 tsp baking soda
• .5 tsp salt
• 10 oz (1 box) small Reese's cups

Steps

1. Cream butter, peanut butter and both kinds of sugar together. Beat in egg and vanilla. Sift together flour, baking soda and salt. Blend into creamed mixture to make dough. Preheat oven to 375F. Shape dough into one-inch balls and place in ungreased 1-1/2 inch muffin tins or use midget paper cups in big tins. Bake 8-10 minutes or until lightly browned. Immediately after removing, press mini Reese's cups into center of each cookie until only top of cup shows. Cool 10 minutes and remove from pan.

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