Crites Family Stuff

Ingredients for 8 servings

• 6 tbsp chopped onion
• 4 tbsp margarine
• 6 cups peeled and cubed butternut squash
• 3 cups water
• 4 cubes chicken bouillon
• .5 tsp marjoram
• .25 tsp ground black pepper
• .125 tsp ground cayenne pepper
• 2 (8 oz) pkgs cream cheese

Steps

1. In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, margoram, black pepper, and cayenne pepper. Bring to boil, cook 20 minutes or until squash is tender.
2. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan and heat through. Do not allow to boil.

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Description

Jack liked coleslaw, and I have collected several recipes of it. This is a good one. It is said to be the coleslaw served at Kentucky Fried Chicken.

Ingredients for 12 servings

• 8 cups finely chopped cabbage, about 1 head
• .25 cup shredded carrot
• 2 tbsp minced onion
• .33 cup granulated sugar
• .5 tsp salt
• .125 tsp pepper
• .25 cup milk
• .5 cup mayonnaise
• .25 cup buttermilk
• 1.5 tbsp white vinegar
• 2.5 tbsp lemon juice

Steps

1. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice in a large bowl and beat until smooth. Add the cabbage, carrots, and onion and mix well. Cover and refrigerate for at least 2 hours before serving.

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Ingredients for 12 servings

• 20 oz pineapple chunks
• 1 apple, diced
• 2 bananas, sliced
• 3 kiwis, peeled and quartered
• 1 pint strawberries
• 1 cup grapes
• 21 oz peach pie filling

Steps

1. Drain the pineapple chunks, reserving the juice. Marinate for five minutes the diced apples and sliced bananas in the reserved pineapple juice and then drain. Add the cut up kiwi, the cleaned and sliced strawberries and grapes to the pineapple chunks, apple and bananas. Lightly mix all together with the peach pie filling and serve.

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Ingredients for 24 servings

• 2 cans jalapeno bean dip
• 2 medium avocados mashed
• 2 tbsp lemon juice
• .5 tsp salt
• .25 tsp pepper
• 8 oz sour cream
• .5 cup mayonnaise
• 1 package taco seasoning
• 8 oz chopped olives
• 8 oz grated cheese
• 1 bunch chopped green onions
• 5 medium tomatoes diced

Steps

1. Spread bean dip in bottom of 9x2 pan. Mix mashed avocados, lemon juice, salt and pepper together and spread over the beans. Mix sour cream, mayonnaise and taco seasoning together and spread over the avocado mixture. Sprinkle on top the chopped olives, grated cheese, green onions and tomatoes.

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Description

This recipe came to me from Thelma Perryman, who received it from our mother, Winnie Wold, who received it from her sister Neola Dayley, who was a fabulous cook, and down to our children, so it is a "multi-generational" recipe. It is so good - the key is to start with garden fresh sweet corn.

Ingredients for 16 servings

• 8 cups raw corn cut off the cob
• 1 cube butter
• 2 tbsp sugar
• 1.5 tsp salt

Steps

1. Do not substitute margarine for the butter. Add all ingredients together with enough water to avoid sorching and cook for 5 minutes. Cool and freeze, and use when desired.

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A recipe I received early in my marriage which I made for my growing family often in the early years of their growing up.
Janette Johnson: I always loved it when Mom made these! Remember when Gordon, Barbara's husband ate too many beets?

Ingredients for 6 servings

• 3 cups cooked diced beets
• 3 tbsp corn starch
• .25 cup water
• 6 tbsp sugar
• .5 cup vinegar
• 3 tbsp melted butter

Steps

1. Combine sugar, corn starch, butter, water and vinegar. Cook over hot water until smooth and thick. Season to taste. Add drained beets. Heat thoroughly. Serve at once.

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Dorothy Farmer: This recipe was given to me, written in Mattson's handwriting, when he and his family were visiting when he was still quite young.

Ingredients for 8 servings

• 1 can tomato sauce (not soup)
• Oregano to taste
• Pepper to taste
• Salt to taste
• Garlic salt to taste
• 1 package of English muffins
• Cheddar or parmesan cheese

Steps

1. Toast muffins in toaster. Mix spices with tomato sauce. Spooon on muffin. Broil a little longer after the cheese melts.

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Marilyn says the recipe comes from Deb. Deb says it is Marilyn's. But anywhere you eat them they are everyone's favorite green beans!
Debbie McFarland: The first time I had this was when John and Marilyn lived in Boise. Jim and I, Mattson and Jess came to visit them because we were thinking about moving to Boise. We went to Wienersnitchel's during the day, then that night Marilyn made these delicious green beans. I ate sooooo many of them and not knowing I had gotten food poisoning at Wienersnitchel's earlier in the day, I threw up and threw up that night including the green beans. I still love them. That can prove how good this recipe is!

Ingredients for 12 servings

• 2 (15 oz) cans green beans, drained
• 2 tbsp oil
• 1 tbsp vinegar
• 1 tbsp dried minced onion
• .25 tsp salt
• .125 tsp pepper
• 1 clove garlic or garlic salt
• 2 tbsp dry bread crumbs
• 2 tbsp dry parmesan cheese
• 1 tbsp melted margarine or butter

Steps

1. Toss beans with oil, vinegar, salt, pepper, onion, and garlic. Pour into ungreased 1 quart casserole. Stir together bread crumbs, cheese, and margarine. Sprinkle over beans. Bake uncovered 15-20 minutes at 350F. Usually, I double the amount of bread crumb topping.

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A family favorite, especially Allison Farmer and her grandpa Farmer. He loved it!! Also requested and loved by Katie Crites and Jenny Johnson.

Ingredients for 12 servings

• 1 head of lettuce
• 6 eggs sliced
• 1 red onion sliced thin
• .25 cup shredded cheese
• 1 tbsp minced parsley

Dressing

• .25 cup salad oil
• 2 tbsp vinegar
• .25 tsp pepper
• 1 tsp worchestershire sauce
• 1.25 tsp salt
• Dash paprika

Steps

1. Layer the first 5 ingredients (heavy on the shredded cheese) and make the dressing. Add dressing just before serving and gently toss.

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This is my mother, Winnie Wold's recipe. There is NONE better ANYWHERE!! You can also use store bought canned pickled beets and then pour this syrup over them and let pickle for a few days in the refrigerator. Tastes almost as good!

Ingredients for 8 servings

• Cooked red table beets
• .5 cup sugar
• .5 cup vinegar
• .5 cup water
• 2 tsp mixed pickling spices

Steps

1. Mix ingredients together and bring to boiling point and pour scalding hot over beets that have been cooked until tender in salted water. Always use pickling salt and a good grade of vinegar. If you want to can them, go to canning cookbook and get directions for your area. This recipe is just for a single pint or two - you will have to increase the recipe to make enough for canning.

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