Crites Family Stuff

Ingredients for 4 servings

• 4 rounds of flat bread or pitas
• Lettuce
• Tomatoes

Patties

• 1 lb ground beef
• .25 cup red onion, minced
• 2 cloves garlic, minced
• 2 tsp salt
• 1 tsp black pepper
• 1.5 tsp cumin
• .25 tsp nutmeg
• 1 tsp dried oregano
• 2 tsp lemon juice

Tzarziki Sauce:

• 1 cup Greek-style yogurt
• 4 cloves garlic, roasted and finely chopped
• .25 cup peeled, seeded, finely chopped cucumber
• .5 lemon, juiced
• 2 tsp finely chopped fresh mint
• Salt to taste

Steps

1. Make Tzatziki Sauce. Place whole garlic in a small skillet without oil over medium-low heat and cook for about 2 minutes per side-lightly browned. Peel and chop finely. Combine garlic with yogurt, prepared cucumber, lemon juice, mint and salt to taste in a small bowl. Mix thoroughly. The sauce is better if allowed to chill for several hours before using.
2. Combine beef, onion, 2 cloves garlic, 2 tsp salt, pepper, cumin, nutmeg, oregano and 2 tsp lemon juice. Divide into four equal portions and shape into oblong patties (3x6x1/2 inches). Refrigerate one hour. Grill patties.
3. Spread tzatziki sauce down the center of the flat bread. Add lettuce, diced tomatoes, and the grilled patty. Fold the bread over like a sandwich. Wrap in foil to handle and eat more easily.

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Ingredients for 8 servings

• 12 large manicotti shells
• 4 cups shredded mozzarella cheese, divided
• 2 cups ricotta cheese
• 1 tbsp chopped fresh basil or 2 tbsp dried basil
• 26 oz jar prepared spaghetti sauce, divived
• .5 cup grated Parmesan or Romano cheese

Steps

1. Preheat oven to 350F. Spray 13x9 baking dish.
2. Cook pasta according to package instructions. Drain, rinse with cool water. Let pasta dry on paper towel.
3. Make filling in a medium bowl. Mix together 3 cups of the mozzarella with the ricotta and basil. Using a teaspoon, carefully stuff pasta shells with cheese mixture.
4. Spoon 2 cups spaghetti sauce into baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.
5. Bake manicotti for 15 minutes. Sprinkle with Parmesan. Bake for an additional 10 minutes.

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Ingredients for 8 servings

• 1 lb Penne Rigate or bow tie pasta
• .25 cup margarine
• 1 large garlic clove, minced
• 14 oz sliced mushrooms, drained
• .75 lb shrimp, medium, shelled and de-veined
• .5 cup chicken broth
• .5 cup Parmesan cheese, grated

Steps

1. Cook pasta as directed. Meanwhile in a large skillet, melt margarine over medium heat. Add garlic, saute 1 minute or until softened. Increase heat to medium-high, add mushrooms and saute for 5 minutes. Add shrimp and saute for 3 minutes or until cooked through. Stir in chicken broth. Bring to a boil and reduce heat and simmer 1 minute. Drain pasta. Place in serving bowl and toss with cheese. Add mushroom/shrimp sauce and toss. Garnish with parsley if desired. Serve immediately.

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Ingredients for 15 servings

• 2.25 cups sifted flour
• 1.5 tsp baking soda
• 1 cup 2 tbsp sifted brown sugar
• .75 tsp baking powder
• 3 eggs
• .75 tsp salt
• .75 cup sour milk
• .75 cup boiling water
• 3 squares chocolate
• .75 cup shortening
• 1.5 tbsp vanilla

Steps

1. Sift flour, soda, baking powder and salt together, twice.
2. Pour water over chocolate in a saucepan, stir over low heat until thick. Cool to room temperature.
3. Combine butter and vanilla. Add sugar 1/4 cup at a time. Cream after each addition until fluffy.
4. Beat eggs until thick, add slowly to creamed mixture. Blend well.
5. Add chocolate to creamed mixture, beating until stiffened.
6. Add flour and milk alternately , flour 1/4 cup at a time and milk 1/3 cup at a time, repeating process until all in added in.
7. Pour batter into 9 inch layer pans. Bake at 350F for 30-35 minutes.

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Ingredients for 15 servings

• 1 yellow or butter cake mix
• 14 oz sweetened condensed milk
• 12 oz can coconut milk
• Whipped cream
• 3 cups coconut

Steps

1. Prepare cake according to box instructions in a 9x13 pan.
2. Mix sweetened condensed milk and coconut milk together. Poke holes in warm cake and pour mixture over top. Cool and refrigerate. Frost with whipped cream and coconut (toasted if desired).

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Ingredients for 6 servings

• 1 rotisserie chicken, boned (can be boiled or grilled as well)
• .5 cup chopped onions
• .25 cup chopped celery
• 1 cup diced red potatoes
• .5 cup frozen peas
• 3 tbsp flour
• 4 tbsp olive oil or butter
• .5 cup low fat milk or evaporated milk
• 2 cups chicken stock
• .5 cup chopped carrots
• Pie crust

Steps

1. Preheat oven to 400F. Prepare deep round cooking dish with cooking spray. In a large nonstick pan, heat oil or butter. Saute onions and celery for 2 minutes. Add flour and stir constantly to form a blonde roux. Gradually add the broth and bring to a boil. Reduce heat to a simmer and continue to cook for 4-6 minutes or until the sauce thickens. Stir in milk and cook for 4 more minutes. Season with salt and pepper.
2. Stir in potatoes, carrots, peas, and chicken. Mix thoroughly with the sauce. Cook until potatoes are tender, 10-12 minutes. Place pie crust in casserole dish, fill with chicken mixture and top with the second crust, sealing the edges. Slightly beat an egg and brush the top crust. Bake for 30 minutes or until the crust is golden brown.

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Ingredients for 15 servings

• 1 cup butter
• 2 squares unsweetened chocolate
• 1 cup hot water
• 2 cups flour
• 2 cups sugar
• .5 tsp baking soda
• .5 tsp salt
• .5 cup milk
• 2 eggs
• 1 tsp vanilla
• Fudge Frosting (recipe in this book)

Steps

1. Preheat oven to 375F. Melt butter and chocolate in a saucepan over low heat. Meanwhile, mix flour, sugar, salt, and baking soda in a large mixing bowl. Set aside. When butter and chocolate are melted, add hot water and boil for 2 minutes. Pour hot chocolate mixture into the dry ingredients and mix well. Add milk and mix. Add eggs and vanilla and mix until creamy. Pour into greased 9x13 pan and bake at 375F for 30 minutes. Cool before frosting.

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Description

I enjoy this casserole without frying the tortillas-but I live in the South where we fry everything.

Ingredients for 6 servings

• 1 chicken, stewed, boned and diced (or 3-4 chicken breasts)
• 1 onion, chopped
• 1 small can diced green chiles
• 3 tbsp butter
• 2 cans cream of mushroom soup
• 1 can evaporated milk
• 12 corn tortillas
• Salt and pepper to taste, (use a little garlic salt too)
• Grated longhorn cheese
• Sour cream for garnish

Steps

1. Saute onion and chiles in butter. Add soup, milk, chicken and season to taste.
2. Fry tortillas in hot oil just until tender. Blot off excess oil and tear into smaller pieces.
3. Alternate layers of tortillas, soup mixture, and cheese in a 9x13x2 baking dish. Finish off with cheese and bake at 350F until bubbly and cheese is melted. Let sit for 5 minutes and serve. Garnish with a dollop of sour cream.

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Ingredients for 15 servings

• 3 cups sugar
• 1 cup buttermilk
• 1 tsp baking soda
• 1 tsp vanilla
• 4 tbsp butter
• 3 cups pecans

Steps

1. Mix the sugar, buttermilk, and soda together. Cook until candy thermometer is at soft-ball stage. Remove from heat and add the vanilla, butter and nuts. Stir until mixture begins to harden. Drop in small patties on wax paper.

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Ingredients for 10 servings

• 2 cups rolled oats
• .5 cup coconut
• .5 cup chopped pecans
• .5 cup sunflower seeds, shelled
• .25 cup sesame seeds (optional)
• .5 cup honey
• .33 cup oil
• .25 tsp salt

Steps

1. Combine all ingredients-make sure there are not any dry spots. Spread evenly onto a cookie sheet. Bake at 350F for 25-35 minutes. I usually do 30 minutes. After 15 minutes stir and then put back in for the remaining time. When done, immediately pour out onto wax paper to let cool. Break up and put into storage bags. Will store for 2 weeks. Makes great cereal or just a treat.
2. Try this on some Greek yogurt sweetened with a little honey for an amazing treat.

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