Crites Family Stuff

Ingredients for 4 servings

• 1 cup rice
• 8 oz tomato sauce
• 1 tbsp oil
• 1 chicken bouillon
• Garlic salt to taste
• 1.5 cups hot water

Steps

1. Heat small saucepan on medium-high, add oil and then add rice, stirring constantly. Allow the rice to pop or enlarge then add the tomato sauce. Be careful of the splattering. Add the hot water. Let boil and add garlic salt and bouillon. Lower heat to low and cover, cooking for 20-30 minutes. Stir occasionally to avoid scorching, adding more water if needed.

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Ingredients for 6 servings

• 2 lbs good quality steak, sliced very thin
• 3 tbsp soy sauce
• 2 tbsp sugar
• 3 tbsp cornstarch
• 2 bunches broccoli

Steps

1. Trim and remove all fat and bones from the steaks. Slice thinly. Place strips in a bowl with the soy sauce and sugar. Let that sit while preparing the broccoli.
2. Clean and cut broccoli into small uniform bite-sized pieces. Heat a small amount of oil in wok or fry pan. Stir fry broccoli in small amount to keep pan hot. Remove and set aside.
3. Drain off as much of the meat marinade as possible. Add a little more oil and fry the meat. When meat is done, add broccoli. Stir the cornstarch into the marinade and pour into the pan. (I like to make more of the marinade.) Cook till marinade boils and thickens and the beef and broccoli are hot. Serve over rice.

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Ingredients for 6 servings

• 2 eggs
• .5 cup milk
• 1 cup seasoned bread crumbs
• 3 tbsp Parmesan cheese
• 2 tbsp minced parsley
• .5 tsp garlic powder
• .25 tsp salt
• .125 tsp pepper
• 2 lbs boneless top sirloin steaks cut into 1/4 inch slices

Steps

1. Have the butcher cut meat and put them through the tenderizing machine.
2. In a shallow bowl, whisk together eggs and milk. In another shallow bowl, combine bread crumbs, cheese, and seasonings. Dip steak in egg mixture, then into the bread crumbs and coat well.
3. Heat some oil in a large skillet. Brown steak over medium-high heat for 2-3 minutes on each side. Drain on paper towels if needed. Serve with slices of lime.

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Ingredients for 12 servings

• 1 pkg egg roll wraps
• 3 cooked chicken breasts, cubed
• 1 small cabbage, chopped
• 3 large carrots, peeled and grated
• Ginger
• Garlic
• Onion powder

Sauce:

• 2 tbsp cornstarch
• 2 tbsp rice vinegar
• 3 tbsp ketchup
• .75 cup water
• .66 cup sugar

Steps

1. Combine chicken, cabbage, and carrot in a big heated frying pan or wok with 1 tbsp oil. Season with ginger, garlic, and onion powder and a pinch of salt. Cook until cabbage is tender. Add a spoonful to each wrap and seal (directions on package). Fry until golden brown. Drain well.
2. Sweet and Sour Sauce: Combine in a saucepan the cornstarch, vinegar, ketchup, water, and sugar. Mix well. Bring to a boil and simmer till it thickens. Serve with the egg rolls.

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Ingredients for 8 servings

• 2 cans refrigerated crescent rolls
• 1 pkg Hidden Valley salad dressing mix
• 1 cup mayonnaise
• 2 (3 oz) pkgs cream cheese, softened
• 1 cup each broccoli, cauliflower, green onions, tomatoes, carrots, and black olives
• 1 cup grated cheese

Steps

1. Press out crescent roll dough fairly thin onto a jelly roll pan. Bake at 350F until lightly browned. Cool. Prep vegetables, chopping them into small pieces. Set aside. Mix dressing mix, mayonnaise, and cream cheese together and spread over cooled crust. Sprinkle with chopped veggies and top with cheese. Serve cold.

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Description

Jennifer Crites: I have made these many times and sometimes added a cream cheese filling.

Ingredients for 15 servings

• 1 cup margarine, melted
• .5 cup cocoa
• 2 cups sugar
• 4 eggs
• 1.5 cup flour
• 2 tsp vanilla
• 1 cup chopped nuts (optional)

Steps

1. Combine margarine, cocoa, sugar and eggs. Add the flour, vanilla and nuts. Bake at 350F in a 9x13 greased pan for 25-30 minutes.
2. Jenny Garrett uses 1/2 tsp baking soda in her recipe and then frosts them with this frosting: Melt 1/4 cup butter and stir in 1/4 cup cocoa. Add 5 tbsp milk and 1 tsp vanilla. Beat in 3 cups of powdered sugar. Frost cooled brownies.
3. Jennifer's cream cheese filling: 8 oz softened cream cheese, 1 egg, and 1/2 cup sugar beaten together. Drop by spoonfuls onto the brownie batter after it has been poured into the pan. Sprinkle with chocolate chips and then marble it into the batter by pulling a knife through the globs of cream cheese and swirling the knife around several times. Bake as usual.

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Ingredients for 8 servings

• 1 large banana, sliced
• 2 cups cold milk
• 6 oz instant vanilla pudding
• 9 oz can crushed pineapple, well drained
• 8 oz Cool Whip
• 1 cup toasted coconut
• 1 cup chopped nuts

Crust:

• 1 cup flour
• .5 cup butter
• .25 cup powdered sugar
• .25 cup chopped nuts

Steps

1. Make crust by combining the flour, butter, sugar, and nuts. Press into pie tin and bake for 10 minutes at 350F. Cool.
2. Mix the milk and pudding. Beat 2 minutes. Fold in half the coconut and half the nuts. Stir in drained pineapple and whipped topping. Slice banana. Place slices on the cooled crust and spoon pudding mixture over the bananas. Sprinkle the rest of the coconut and nuts over the top. Chill and serve.

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Description

This is more of a dessert than a salad and a favorite of my son-in-law, Randy.

Ingredients for 12 servings

• 3 oz instant vanilla pudding
• 1 cup milk
• 12 oz Cool Whip
• 8 Granny Smith apples, peeled and chopped
• 3 Snicker candy bars, chopped in small pieces

Steps

1. Prepare pudding with the milk. Add Cool Whip. Stir in remaining ingredients.

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Ingredients for 8 servings

• 1 rotisserie chicken
• 2 tbsp extra virgin olive oil
• 1 small onion, chopped
• 2 clove garlic, grated
• 2 tbsp chipotle powder
• .25 tsp ground cinnamon
• 2 (15 oz) cans diced tomatoes with chiles
• Salt
• .25 cup fresh cilantro, chopped
• Juice of one lime
• 1.5 cups smoked cheddar or any cheddar you like, shredded
• Corn tortillas

Steps

1. Remove skin from chicken and discard. Tear meat from the bones and shred. Set is aside.
2. Preheat a medium saucepan with oil over medium heat and saute onions till soft. Add in garlic and spices. Saute until fragrant. Add in tomatoes. Season with salt to taste. Cook 10 minutes, until flavors are well-married and sauce is slightly thickened. Stir in cilantro and lime juice, and remove from heat. Add a spoonful of sauce to the chicken and toss to combine. Reserve the remaining sauce.
3. Heat tortillas by warming each side in a dry skillet over medium heat or by layering them with moistened paper towels and placing them in the microwave for about a minute.
4. Spoon several tbsp chicken mixture into the tortillas and roll each one up. Add some reserved sauce to the bottom of a casserole dish and then line the dish with rolled enchiladas, seam side down. Pour the remaining sauce over the enchiladas and top with cheese.

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Ingredients for 24 servings

• 4 eggs
• 1.66 cups sugar
• 1 cup oil
• 16 oz pumpkin
• 2 cups flour
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp soda
• 1 tsp salt

Frosting:

• 3 oz cream cheese
• 2 cups powdered sugar
• 1 tsp vanilla
• 1 tbsp butter

Steps

1. Mix together the eggs, sugar, oil and pumpkin. Add the remaining ingredients and mix well Pour into a greased cookie sheet and bake at 350F for 25-30 minutes.
2. Beat together frosting ingredients and spread over cooled bars. Cut and serve.

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