Crites Family Stuff

Description

A favorite made often in the Crites' home.

Ingredients for 8 servings

Roux

• .75 cup flour
• .75 cup butter
• 1.5 qt milk
• 1 tsp salt
• 1 cup chicken broth
• Pepper to taste

Soup

• 4 cups peeled, diced potatoes
• 1 large bunch fresh broccoli with the florets chopped into tiny pieces
• 2 cups shredded Cheddar cheese

Variation: Ham and Vegetable Soup

• 1 cup chopped onion
• 1 cup chopped celery
• 2 cups peeled, diced potatoes
• 1 cup frozen peas and carrots
• 1 cup chopped ham
• 2 cups shredded Cheddar cheese

Steps

1. Place diced potatoes in a large pot and barely cover with water. Simmer until fork tender. Add chopped broccoli and cover. Allow to steam cook until broccoli is tender.
2. While potatoes are cooking, make roux by melting butter in a medium sized pan. Stir in flour and cook for several minutes. Slowly add milk, stirring well. Add chicken broth and salt and pepper.
3. Add cream sauce to cooked veggies without draining the water. Stir until smooth. Add shredded cheese and stir. Serve.

Variation

1. Follow the same procedure with the potatoes but add the onions and celery and cook till tender. Add the frozen peas and carrots and cover. Allow to steam cook until tender. Add the ham.
2. Make roux and follow the same directions above to finish the soup.

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Description

I got this recipe from my Japanese friend, Ayumi!

Ingredients for 4 servings

• 2.5 cups COOKED rice
• Oil for sautéing
• 2 eggs
• 1 cup of veggies (frozen mixed veggies save time) use some chopped green onions
• .5 cup to 1 cup of chopped meat (ham, chicken, hot dog, bacon)
• 2-3 cloves minced garlic
• Salt and pepper to taste
• 2 tbsp soy sauce

Steps

1. In a large frying pan, heat enough oil to scramble the eggs till done. Remove form pan and set aside.
2. Add 1-2 more tbsp oil to pan and cook meat, garlic and veggies. When meat is cooked, stir in eggs and the cooked rice. Mix in soy sauce and stir until they are well blended. Season with salt and pepper.

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Description

Mattson made these cookies for the 2013 Farmer Cookie Exchange.

Ingredients for 24 servings

• 1.5 cups sugar
• 1 tbsp cornstarch
• 1 cup light corn syrup
• .5 cup water
• 2 egg whites
• 2 tsp vanilla
• .125 tsp salt
• 1 pkg or sleeve of graham crackers, crushed
• 1.5 cups dark chocolate chips

Steps

1. Line a baking dish with parchment paper, extending over edges of pan. Set pan aside.
2. In a heavy 2-quart saucepan combine sugar and cornstarch. Add the corn syrup and water, mix well. Cook over medium-high, heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 5-7 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.
3. Cook over medium heat, stirring occasionally, until thermometer registers 286 degrees F, soft-crack stage. Mixture should boil at a moderate, steady rate over entire surface. Reaching soft-crack stage should take about 20-25 minutes.
4. Remove saucepan from heat. Remove candy thermometer. In a large mixing bowl, immediately beat egg whites with a sturdy freestanding electric mixer on medium speed until stiff peaks form (tips stand straight).
5. Gradually pour hot mixture in a thin stream (slightly less than 1/8-inch diameter) over egg whites, beating with the electric mixer on high speed and scraping the sides of the bowl occasionally. This should take about 3 minutes. (Add mixture slowly to ensure proper blending.)
6. Add vanilla and salt. Continue beating with the electric mixer on high speed, scraping the sides of the bowl occasionally, until candy becomes very thick and less glossy. When beaters are lifted, mixture should fall in a ribbon, but mound on itself, then slowly disappear into the remaining mixture. Final beating should take about 5-6 minutes.
7. Immediately stir in chocolate and graham crackers. Stir enough to slightly marble chocolate. Quickly turn nougat mixture into the prepared pan. Top with more parchment paper and use it to flatten out the nougat in the pan. When candy is firm, use the paper to lift it our of pan. Cut candy into pieces. Wrap each piece in clear plastic wrap. Store tightly covered.
8. This is a lot like divinity with the sugar cooked harder. Also good with nuts, toffee, freeze dried fruit, etc. instead of the chocolate and cookies. I also use different liqueurs sometimes instead of the vanilla.

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Ingredients for 4 servings

• .5 cup salt
• .5 cup sugar
• 8 boneless, skinless chicken cutlets, cut thin
• Pepper
• .25 cup flour
• 4 tbsp unsalted butter
• 2 garlic cloves, minced
• 2 tbsp drained capers
• 1 cup chicken broth
• .5 cup white wine
• 4 strips lemon zest about 2 inches long

Steps

1. Whisk 4 cups cold water with salt and sugar until they dissolve. Add chicken and refrigerate, covered at least 15 minutes, no longer than 30.
2. Pat cutlets dry and season with pepper. Dredge one side of the chicken in the flour. Heat 1 tbsp butter in skillet and cook 4 cutlets at a time with the floured side down, about 2 minutes. Flip and cook until just cooked through, about 1 minute. Transfer to plate and tent with foil. Repeat with additional butter and remaining cutlets.
3. Add garlic and capers to empty pan and cook for 30 seconds, add broth, wine, and lemon zest and simmer until reduced to 1/2 cup, 8-10 minutes. Return cutlets and any accumulated juices to pan and heat through. Add lemon juice and serve.

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Ingredients for 6 servings

• 2 broiling chickens, halved
• .25 cup shopped fresh flat leaf parsley

Lemon Sauce:

• 2 cups fresh lemon juice
• 1 cup olive oil
• 1 tbsp red wine vinegar
• 1.5 tsp minced garlic, minced
• .5 tsp dried oregano
• Salt and pepper to taste

Steps

1. Make sauce by whisking all ingredients together until well blended. Refrigerate until ready to use.
2. Preheat broiler for at least 15 minutes before using.
3. Broil chicken halves, turning once, until skin is golden brown and juices run clear when bird is pierce with a fork, about 30 minutes. Remove chicken from broiler. Cut each half into about 6 pieces (leg, thigh, wing, 3 small breast pieces).
4. Place chicken on sided baking sheet. Pour sauce over chicken and toss to coat well. Return to broiler and broil for 3 minutes. Turn each piece, and broil for another minute. Remove from broiler and put each serving on a plate.
5. Pour sauce into a heavy saucepan and stir in parsley. Heat and boil for 1 minute. Pour sauce over chicken. Serve with lots of crusty bread to absorb the sauce.
6. These instructions are for using a broiler, but we have always grilled this chicken outside.

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Ingredients for 6 servings

• 2 lbs Yukon gold potatoes, peeled and cubed
• 1.5 tsp salt
• 3 tbsp dill pickle juice
• .25 cup finely chopped dill pickle
• 1 tbsp yellow mustard
• .25 tsp pepper
• .5 tsp celery seed
• .5 cup mayonnaise
• .25 cup sour cream
• .5 small red onion, chopped fine
• 1 rib celery, chopped fine
• 2 hard-cooked eggs, peeled and diced

Steps

1. Cook potatoes in water with 1 tsp of salt, until tender, about 10-15 minutes. Drain and spread onto sided cookie sheet. Mix 2 tbsp pickle juice and mustard together and drizzle over potatoes, toss until evenly coated and refrigerate 30 minutes until cooled.
2. Mix remaining pickle juice, pickles, remaining 1/2 tsp salt, pepper, celery seed, mayo, sour cream, onion, and celery in large bowl. Toss in cooled potatoes. Cover and refrigerate until well chilled, about 30 minutes. Stir in eggs just before serving.

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Ingredients for 8 servings

• 1 lb elbow macaroni
• .25 cup butter
• .25 cup flour
• 3 cups milk
• Salt and pepper to taste
• 2 lbs shredded cheddar cheese
• 1 lb sliced bacon
• Saltine crackers, crushed to make 1 cup

Steps

1. Cook macaroni according to package instructions. Drain. Make a white sauce by melting the butter and stirring in the flour. Cook for several minutes and gradually stir in the milk. Stir together until no lumps are in the sauce and sauce has thickened. Salt and pepper to taste.
2. In a large casserole dish, layer 1 cup of sauce, half the pasta, half the cheese, then repeat with 1 cup of sauce, the rest of the pasta and cheese. Finish with the remaining sauce and top crushed saltine crackers and line the top with slices of bacon. Bake at 350F until hot and bubbly and bacon is crisp, about 45 minutes.

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Description

These are sloppy joes but were renamed sloppy annies at our house because Annie liked them so much as a child.

Ingredients for 10 servings

• 3 lb rump roast, cooked and shredded
• 1 jar chili sauce (1 pint home bottled-recipe in this book)
• 1 cup ketchup
• 2 cups beef broth
• 2 tbsp cornstarch
• 1 tsp onion powder
• 1 tbsp Worcestershire
• 1 tbsp chili powder
• 1 tsp pepper
• 4 tbsp cider vinegar
• .5 cup brown sugar
• 2 tbsp prepared mustard

Steps

1. Use beef that has been cooked in a crock pot because it is more tender and shreds nicely. (This is a great recipe for using left over Sunday roasts.) Mix all ingredients together in a pot and simmer for 45 minutes. Shred meat and pour enough sauce on it to moisten and make sloppy annies. Store any unused sauce in a jar for later use or freeze. Serve on toasted hamburger buns.
2. Pork or chicken can also be used.

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Ingredients for 12 servings

• 2 cups celery, diced
• 2 small onions, diced
• 1 green pepper, diced
• .33 cup butter
• 2 cans corn, drained (reserve the liquid)
• 4 medium potatoes, cooked and diced (reserve potato water)
• 10 slices bacon, cooked and crumbled
• 1 tsp basil
• .5 tsp garlic powder
• .5 tsp pepper
• 2 cans evaporated milk
• 1 can cream of chicken soup
• 1 can cream of celery soup

Steps

1. Saute celery, onions, and pepper in butter in a large pot. Add all ingredients and enough of the reserve liquids to reach desired consistency. Heat until warmed through.

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Description

German chocolate cake has been my choice of birthday cake ever since I can remember.

Ingredients for 15 servings

• 4 oz Baker's German Sweet Chocolate
• .5 cup water
• 2 cups flour
• 1 tsp baking soda
• .25 tsp salt
• 1 cup butter, softened
• 2 cups sugar
• 4 egg yolks
• 1 tsp vanilla
• 1 cup buttermilk
• 4 egg whites

Frosting:

• 12 oz evaporated milk
• 1.5 cups sugar
• .75 cup butter
• 4 egg yolks, beaten
• 1.5 tsp vanilla
• 7 oz coconut
• 1.5 cups chopped pecans

Steps

1. Line three 9 inch cake rounds with wax paper. In a small bowl, melt the chocolate in microwave on low and stir till smooth. Mix flour, soda, and salt. Set aside. Cream the butter and sugar until fluffy and add egg yolks. Mix in chocolate and vanilla. Add dry ingredients alternately with the buttermilk. Mix until smooth.
2. Beat egg whites in another bowl until stiff peaks form. Fold into the batter. Pour equally into the pans. Bake in preheated 350F oven for 30 minutes. Remove from oven and cool on racks. Peel wax paper off when cakes are still warm. Completely cool cakes before frosting.
3. Make frosting by mixing milk, sugar, butter, egg yolks, and vanilla in a large saucepan. Cook and stir on medium heat about 12 minutes or until thickened and golden brown. Remove from heat and stir in coconut and nuts. Cool to room temperature and of spreading consistency. Spread between each layer and on top of cake. Reserve several spoonfuls of frosting to enjoy on your own when no one is looking!

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