Crites Family Stuff

Ingredients for 12 servings

• 2 cups flour
• 1 tbsp baking powder
• 1 tsp salt
• .5 cup butter, softened
• 1.25 cups sugar
• 2 eggs
• .75 cup fluid milk
• 1 tsp vanilla

Steps

1. Beat together butter and sugar until light and fluffy. Sift flour, baking powder, and salt. Add half the sifted dry ingredients with half the milk and vanilla. Add eggs, beating well after each addition. Add the remaining flour and milk. Mix till smooth. Pour into a greased, floured baking pan or 2 layer pans not more than half full. Bake at 375F for 25-35 minutes until cake springs back when lightly touched near center.

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Ingredients for 10 servings

• 3 eggs
• 1 cup granulated sugar
• .33 cup water
• 1 tsp vanilla
• .75 cup flour
• 1 tsp baking powder
• .25 tsp salt
• Whipped topping
• Jam

Steps

1. Line a jelly roll pan or cookie sheet with wax paper and grease and flour well. With a mixer, beat eggs on high for about 5 minutes. On low speed, gradually add sugar, water, and vanilla to the beaten eggs. Add flour, baking powder, and salt and beat just until batter is smooth. Pour into the lined pan and bake at 375F for 10-14 minutes or until light brown. Immediately invert pan onto a clean dish towel that has been sprinkled with powdered sugar. Gently remove wax paper, roll cake up with the dish towel and allow to cool.
2. Unroll cake and spread with whipped topping. Spread jam on top of the whipped topping. Carefully roll up cake. Sprinkle cake with powdered sugar . Chill. Slice to serve.
3. The filling can be varied. Add fresh fruit instead of jam or spread with softened ice cream and freeze.

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Description

This recipe was also entered by Debbie McFarland, Marcy Howell, and Jenny Garrett with only slight differences.

Ingredients for 15 servings

• 1 lemon or yellow cake mix
• 6 oz lemon jello
• 4 eggs-room temperature
• .75 cup oil
• .75 cup water
• 2 tbsp flour added to the cake mix
• 1 tsp lemon extract

Glaze:

• 1 large lemon
• 1.25 cups powdered sugar

Steps

1. Mix together everything except the lemon and powdered sugar. Beat for 5 minutes with electric beater. Pour into heavily greased and floured bundt pan. Bake at 350F for 30-40 minutes.
2. Glaze: Mix the juice of lemon and 1 1/4 cup powdered sugar. Brush over cake while still warm.
3. Debbie's version had no extract or added flour.
4. Marcy and Jenny's version used only 1/3 cup oil, 1 cup water, and used a 3 oz pkg of instant lemon pudding, not jello.

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Ingredients for 8 servings

• .5 cup butter
• 1 can cream of mushroom soup
• 8 oz Velveeta cheese
• 2 (1 lb) pkgs frozen broccoli and cauliflower, or fresh

Steps

1. Cook vegetables until tender, not overdone. Microwave butter, cheese, and soup about 4 minutes or until you can stir together smoothly. Drain vegetables well and put into greased 9x13 pan. Pour sauce over vegetables. May put onion rings on top if desired. Microwave 8 minutes.

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Ingredients for 8 servings

• 2 tbsp brown sugar
• 1 tbsp butter, melted
• 2 large acorn squash, halved and seeded
• 2 tbsp olive oil
• 2 cloves garlic, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 cup garbanzo beans, drained
• .5 cup raisins
• 1.5 tbsp ground cumin
• Salt and pepper to taste
• 14 oz can chicken broth
• 1 cup uncooked couscous

Steps

1. Preheat oven to 350F. Arrange squash halves cut side down on a baking dish. Bake 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture and keep warm while preparing the stuffing.
2. Heat olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper and continue to cook and stir until vegetables are tender.
3. Pour chicken broth into the skillet and mix in couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture and serve.

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Ingredients for 8 servings

• 2 tbsp vegetable oil
• 1 can coconut milk
• 3 tbsp fish sauce
• 3 medium sized potatoes
• 2 carrots
• 1 onion
• 3 tbsp yellow curry
• 1.5 lbs chicken, cut into stew size
• 3.5 tbsp sugar

Steps

1. Peel and cut the potatoes into 6 big chunks. Peel and cut carrots into 1-1/2 inches long pieces. Cut onion into 6 big chunks.
2. On medium heat, put vegetable oil in a pot. Add curry paste and stir fry for 2-3 minutes.
3. Add 1/3 can of coconut milk and stir-fry for 4 minutes until they are bubble yellow.
4. Add chicken and stir-fry for about 5-8 minutes.
5. Add the rest of coconut milk and 1/2 can of water, using coconut milk can to measure.
6. Add potatoes, carrots and simmer for 15 minutes.
7. Add onion, fish sauce, sugar.
8. Simmer for 20 minutes. If curry sauce is too thick, add a little water. But if it's too much liquid, simmer longer to thicken it.
9. Remove from stove. As always, if you find the recipe to be too mild, add a little more fish sauce or sugar to suit your personal taste.

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Ingredients for 8 servings

• 2 tbsp vegetable oil
• 1 can coconut milk
• 1 can bamboo shoot strip or slice
• 3.5 tbsp sugar
• 4 kaffir lime leaves, middle stem torn off
• 3 tbsp green curry paste
• 1.5 lbs chicken or beef sliced in thin pieces
• 3 tbsp fish sauce
• .5 cup fresh basil leaves

Steps

1. On mediium heat, put vegetable oil in a pot. Add green curry paste and stir-fry for 2-3 minutes.
2. Add 1/3 can coconut milk, stir-fry for 3-4 minutes until they are bubble green.
3. Add chicken or beef, stir-fry for about 5-8 minutes.
4. Add the rest of coconut milk and 1/2 can of water, using coconut milk can to measure.
5. Add drained bamboo shoot slice or strip.
6. Add fish sauce, sugar, kaffir lime leaves.
7. Simmer for 25 minutes. If you find that there is not enough liquid, add a little water and simmer 10 more minutes. But if there is too much liquid, simmer longer.
8. Add fresh basil leaves, then remove from stove. Taste, you can add a little fish sauce or sugar, if needed, to suit your personal taste.

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Ingredients for 8 servings

• 2 tbsp vegetable oil
• 1 can coconut milk
• 2.5 tbsp fish sauce
• 3 tbsp sugar
• 3 tbsp panang curry paste
• 2 lbs chicken or beef, sliced into thin pieces
• 5 kaffir lime leaves

Steps

1. In Thailand, panang curry is the only curry that has no other vegetables in it, only meat. Also the curry sauce is thicker (similar to stew gravy style).
2. On medium heat, put vegetable oil in a pot. Add panang curry paste and stir-fry for 2-3 minutes.
3. Add 1/3 can of coconut milk, stir-fry for 4 minutes until they are bubble red.
4. Add chicken or beef, stir-fry for about 5-8 minutes.
5. Add the rest of coconut milk.
6. Add kaffir lime leaves, tearing off the middle stem.
7. Add fish sauce and sugar
8. Simmer for 25-30 minutes or until meat is tender and curry sauce is thickened. You can add a little water if it's too dry.
9. Remove from stove. Taste it - it you want sweeter taste, add a little sugar. If you want saltier taste, add a little fish sauce.

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Ingredients for 8 servings

• 2 tbsp vegetable oil
• 3 tbsp red curry paste
• 1 can coconut milk
• 1 lb chicken sliced thin
• 3 tbsp fish sauce
• 3.5 tbsp sugar
• 2 cups Thai pumpkin, peeled into 1 inch thick pieces
• .5 cup fresh basil leaves
• 4 kaffir lime leaves, tearing off the middle stem

Steps

1. The texture and color of the Thai pumpkin go very well together with red curry. You can use canned bamboo shoot strip or slice or Thai or Chinese eggplant instead of Thai pumpkin.
2. On medium heat, put vegetable oil in a pot, then add red curry paste and stir-fry for 2-3 minutes.
3. Add 1/3 can coconut milk, stir-fry for 4-5 minutes until they are bubble red.
4. Add chicken slices, stir-fry for about 5-8 minutes.
5. Add the rest of the coconut milk and 1/2 can of water, using coconut milk can
6. Add Thai pumpkin.
7. Add fish sauce, sugar, kaffir lime leaves.
8. Simmer for 30 minutes. If curry sauce is too thick, add a little water. But if it's too much liquid, simmer longer to thicken it.
9. Add fresh basil leaves, then remove from heat.
10. As always, if you find the recipe to be too mild, add more fish sauce or sugar to suit your personal taste. If it's too spicy, use less curry paste next time.

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Ingredients for 8 servings

• 2 tbsp vegetable oil
• 1 can coconut milk
• 3 tbsp fish sauce
• 3.5 tbsp sugar
• .33 roasted peanut or cashew
• 2 carrots, peeled and cut into 1 inch long strips
• 3 tbsp masaman curry paste
• 1.5 lbs chicken or beef, cut into stew size
• 2 tbsp tamarind liquid
• 3 medium size potatoes

Steps

1. Tips: Masaman tastes great if you let it set overnight so that the spices penetrate the meat and potatoes. I find that the tastes don't come together until the next day.
2. Potatoes should be cut up into big chunks of 6 pieces.
3. On medium heat, put vegetable oil in a pot, then add masaman curry paste. Stir-fry for 2-3 minutes.
4. Add 1/3 can of coconut milk, stir fry for 4-5 minutes until they are bubble red.
5. Add chicken or beef, stir-fry for about 5-8 minutes.
6. Add the rest of coconut milk and 3/4 can of water (using coconut milk can)
7. If using chicken, you can add potatoes and carrots now.
8. If using beef, simmer for 30 minutes or until beef is tender, then add potatoes and carrots.
9. Add fish sauce, sugar, tamarind liquid, roasted peanuts or cashews
10. Simmer for 30 minutes. If curry sauce is too thick, add a little water. If it's too much liquid, simmer longer to thicken it.
11. Remove from the heat.
12. As always, taste it and if you find the recipe to be too mild, add a little fish sauce or sugar or tamarind to suit your personal taste. If it's too spicy, use a little less curry paste next time. Adjust this recipe until it's perfect for you and enjoy!

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