Crites Family Stuff

Ingredients for 4 servings

• Corn tortillas, (for servings needed)
• Cooked, shredded chicken
• Green salsa
• Cotija cheese, shredded
• Limes

Steps

1. Warm tortillas on a comal or frying pan and wrap in a towel to soften. Add several tbsp of hot shredded chicken to the center of the tortilla and roll up. Place on a plate seam side down. Prepare 2-3 tortillas per serving. Cover with green salsa that has been brought to a boil, then sprinkle with cotjia cheese and sour cream. Add squeezed lime all over the top. Do this for each person you are serving.
2. You can also deep fry each rolled tortilla to make taquitos then place on a bed of shredded cabbage and proceed with the same toppings. Use can use either red or green salsa.
3. Recipes for the green and red salsas and chicken are also included in this book.

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Description

Jennifer Crites: These are often requested at my house!

Ingredients for 6 servings

• Masa
• Sour cream
• Cooked, shredded chicken
• Red or green salsa
• Cotija cheese, shredded
• Limes

Steps

1. Mix masa with water to make 2 cups of soft dough-not too dry and not too wet. Roll into balls about 3/4 the size of a golf ball. Flatten with a tortilla press or rolling pin to 1/4 inch thick and 4 inches in diameter. Cook on a skillet (cast iron is best) or comal, with NO oil for about 20-30 seconds on each side. Remove from heat and immediately pinch the edges up about 1/4 inch, forming a ridge. (Find a glass with a bottom just smaller than the circle and place it in the center of the circle, pinching the edges to the glass. This is an easy way to make the "cups" without burning your fingers so much.)
2. Fill the cups with about a tbsp of sour cream and some shredded chicken. Top with salsa, cotija cheese and squeezed lime juice.
3. Another version is making the filling with cooked, diced potates and guajillo salsa and then topped with cotija and lime.
4. Recipes for salsas and shredded chicken are in this book.

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Ingredients for 12 servings

• 12 corn tortillas
• Salsa verde (green salsa)
• Cooked, shredded beef or chicken
• Sour cream
• Cotija cheese, shredded
• Limes

Steps

1. Cut tortillas into eighths in wedge shapes. Fry in oil until very, very crisp. Remove from oil and drain on paper towel. Remove oil from pan and wipe out with paper towel. Put chips back in pan. Just before serving, cover chips with green salsa and heat for just a moment. Do not let it get soggy. Then, on a small plate put some of these chips on the bottom and layer the remaining indgredients to your liking: meat, sour cream, cotija cheese, and squeezed lime juice.
2. Recipes for shredded beef or chicken and salsa verde are included in this book.

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Ingredients for 10 servings

• 12 medium tomatillos, husks removed and washed
• 4 serrano peppers
• .25 medium onion
• 2 cloves garlic
• 1 tsp salt

Steps

1. Combine tomatillos and peppers in a saucepan and barely cover with water. Bring to a boil and simmer until tomatillos change color and become somewhat transparent. Cool. Pour tomatillos and peppers into a blender, adding enough cooking water to blend. Add onion, garlic, salt and blend until smooth.

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Ingredients for 4 servings

• 1 lb green beans
• 1 tbsp chopped garlic
• 1 tbsp chopped ginger
• 2 scallions, chopped, white part only
• .5 tsp chili paste
• 3 tbsp vegetable oil, or as needed

Sauce:

• 1 tbsp bean sauce
• 1 tbsp soy sauce
• 2 tsp water
• 1.5 tsp sugar

Steps

1. Wash and drain green beans thoroughly. Trim the ends and cut on the diagonal into pieces approximately 2 inches long. Combine sauce ingredients and set both aside.
2. Heat wok, or electric frying pan, on medium heat and add 2 tbsp oil. When oil is hot, add the beans. Stir-fry for 7 to 10 minutes, until their skins pucker and turn brown and the green beans are tender without being mushy. Remove beans from the wok.
3. Heat 1 tbsp oil in wok on medium-high. When oil is hot, add garlic, ginger, and scallions. Stir-fry briefly for a few seconds until aromatic. Add chili paste. Add the sauce and the green beans. Toss the ingredients together and serve hot.

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Ingredients for 10 servings

• 3 cans tomato soup
• 3 cups cream
• 2 cups milk
• .25 cup pesto
• 1 tsp basil
• .25 tsp crushed red pepper flakes
• 1 pkg frozen tortellini, cooked according to pkg directions

Steps

1. Mix all ingredients except tortellini. Cook until heated, stirring frequently. Add tortellini and cook until heated through.

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Ingredients for 15 servings

• .66 cup coconut
• .66 cup pecans, chopped
• .66 cup chocolate chips
• 1 chocolate cake mix
• 8 oz cream cheese
• .5 cup butter
• 1 lb powdered sugar

Steps

1. Sprinkle coconut, pecans, and chocolate chips in bottom of greased 9x13 pan. Mix cake according to package directions and pour over nut mixture. Melt butter and cream cheese and stir in powered sugar. Pour over the top of the unbaked cake. Spread topping a bit thicker at the edges. Bake at 350F for 30 minutes. Cool.

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Ingredients for 6 servings

• 1 lb ziti or penne pasta
• 15 oz ricotta or cottage cheese
• 12 oz shredded mozzarella cheese
• 3 cups spaghetti sauce, divided
• .5 cup grated Parmesan cheese
• .5 tsp garlic powder
• Dash nutmeg
• .75 tsp basil

Steps

1. Cook pasta until tender. Drain and set aside. In a large bowl, combine ricotta, half the mozzarella cheese, and spices together. Add the pasta to the cheese mixture. Stir well. In a greased 9x13 pan, pour 1 cup of spaghetti sauce. Spoon pasta into pan. Cover with remaining sauce. Sprinkle with Parmesan cheese and top with remaining mozzarella cheese. Bake 20-30 minutes or until bubbly and cheese is melted.

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Ingredients for 50 servings

• 1 package regular Oreos
• 8 oz cream cheese, softened
• 1 package white chocolate chips

Steps

1. Use food processor to crush Oreos until they are powdery. Mix with cream cheese and form into balls. Put into freezer for about 20 minutes, until firm but not frozen solid. Dip the Oreo balls into melted white chocolate chips and set on wax paper.
2. Optional: Sprinkle with colored sugar or sprinkles, or drizzle with alternately colored chocolate.

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Ingredients for 4 servings

• 2 boneless, skinless chicken breasts, cut into small pieces
• .5 cup flour
• .25 cup cornstarch
• 1 tsp baking powder
• .5 tsp baking soda
• .5 cup cold water

Sauce:

• .25 cup water
• 2 tbsp cornstarch
• 2 tbsp rice vinegar
• 3 tbsp ketchup
• .5 cup sugar

Steps

1. Mix everything together except the chicken. Add cubed chicken and stir. Drop in hot oil and cook until golden brown and meat is cooked. Drain on paper towels. (Keep warm in oven if making a lot.)
2. Make sauce. Combine cornstarch and water in a saucepan. Add remaining ingredients and cook over medium heat. Bring to a boil and simmer till thick. Serve over rice and chicken. Garnish with green peppers and pineapple.

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