Crites Family Stuff

Description

Dorothy Farmer: This is another recipe of my mother's which is special because it is in her handwriting. She said their Ward had served it at a church conference.

Ingredients for 15 servings

• 2 eggs
• 6 tbsp of white sugar
• 6 tbsp of brown sugar
• 2 tsp baking powder
• .5 tsp salt
• 1 cup flour
• 2 cups thinly sliced apples
• 1 cup chopped nuts

Steps

1. Beat eggs, sugar, and salt together until light and fluffy. Sift flour and baking powder and add to creamed mixture to form a stiff dough. Fold in apples and nuts. Bake in 9x13 pan in a 350F oven until toothpick comes out clean. Serve warm topped with ice cream.

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Description

This pie was a favorite of Jack's

Ingredients for 8 servings

• 1 cup sugar
• .5 cup corn syrup
• .25 cup butter, melted
• 3 eggs
• 1 cup pecans
• 1 unbaked pie shell

Steps

1. Mix sugar, syrup and butter together. Beat eggs well and add to the sugar, syrup and butter mixture. Add pecans. Fill unbaked pie shell with mixture and bake in moderately hot oven, 400F, for 10 minutes. Reduce heat to 350F and continue baking for 30-35 minutes.

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Ingredients for 12 servings

• 8 medium potatoes boiled
• .25 cup butter
• 1 can cream of chicken soup
• 1 pint sour cream
• 2 cups shredded cheddar cheese
• .25 chopped green onion
• Salt to taste
• Crushed corn flakes
• Paprika

Steps

1. Boil peeled potatoes until tender. Combine the melted butter, soup, sour cream, cheese and green onion. Fold this into the sliced cooked potatoes and spoon into a casserole dish. Top with crushed corn flakes and sprinkle with paprika. (I use crushed Cheetos.) Bake at 350F until hot and bubbly, about 30 minutes.

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Description

A favorite recipe from when Jim and I were newlyweds. This makes a great meat substitute in Gyro sancwiches with yogurt sauce.
Jennifer Crites: This is the go to recipe for grilling chicken for our family. I use it with steaks as well.
Janette Johnson: This is one of my family's favorite marinades!

Ingredients for 12 servings

• 1 cup salad oil
• 2 cups lemon juice
• 1 cup soy sauce
• 1 tsp crushed oregano
• 1 tsp salt
• .25 tsp pepper
• 12 boneless chicken breasts

Alternate Recipe:

• 1 cup salad oil
• .5 cup red wine vinegar
• 3 tbsp soy sauce
• 1 tsp oregano leaves
• .5 tsp salt
• .25 tsp pepper
• 1 clove garlic, minced
• 8 boneless chicken breasts

Steps

1. Combine ingredients except chicken. Pour marinade over chicken. Chill chicken in marinade for 4 hours or overnight. Broil approximately 25 minutes on skinless side and turn over and broil 15-20 minutes more on the other side. (But usually doesn't take that long.) Broil about 5-7 inches from heat. Brush occasionally with sauce. This can also be cooked by covering dish with foil and baking for about 1 hour. Use skinless chicken if baking. Serve over white steamed rice.
2. Alternate Recipe: Over the years this recipe has evolved. This is closer to the original recipe. Deb says that the first recipe listed above is what she created in her Weight Watcher days. Some family members have received and used one or the other. Both are wonderful and enjoyed!

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Description

This is a Chilean recipe.

Ingredients for 18 servings

• 1.5 lbs hamburger
• Onions
• 2.5 tsp cumin
• .5 tsp cracked pepper
• 1.5 tsp oregano
• 2 tsp salt
• 2 tbsp chili powder
• 8 hard-boiled eggs
• .75 cup golden raisins
• 40 pitted green olives
• 5 cups flour
• .5 cup shortening
• 3 eggs
• 2 tsp salt
• 2 tbsp baking powder
• .25 cup apple cider vinegar

Steps

1. In a frying pan combine hamburger and an equal amount of finely chopped onions. Add cumin, pepper, oregano, and salt. Fry until onion is translucent and hamburger is done. Add chili powder and stir. Peel hard boiled eggs and slice in large pieces. Soak raisins in hot water for a few minutes. Slice each olive in 2 - 3 pieces. (Black olives can be used.)
2. For the dough, combine in a large bowl the flour, shortening, eggs, salt, baking powder and vinegar and start working in 1-1/2 cups milk. Knead into a soft dough, adding more flour as needed. Form into a tube shape and cut the tube into 3 equal portions. Working with one portion at a time, form into 6 equal balls, 18 total balls. With a rolling pin shape each ball into an 8-9 inch circle of dough, stacking them as they are finished and sprinkling with flour in between each one. Work with only 6 at a time. Take a circle and put 1/18 of the meat filling in and 1/18th of the olives, eggs, and drained raisins. Fold it over and slightly wet the edge and pinch shut like you would a pie. Repeat 17 more times. Bake on greased cookie sheets at 350F for 35-40 minutes.

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Description

This recipe was served at our family reunion held in Bear Lake. Jill Prince asked me to put it in our Family Cookbook.

Ingredients for 12 servings

• 2.5 lbs potatoes
• .5 cup olive oil
• 3 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• 1 small onion sliced thin
• 3 tbsp rinsed and drained capers
• Salt
• Fresh ground pepper

Steps

1. Precook potatoes in salted boiling water. Cool, peel and slice in half. Whisk dressing together. Heat grill to hot. Dip potatoes in dressing. Drain any excessive dressing, so grill does not flare up. Grill until edges are browned. Put browned potatoes in remaining dressing. Serve warm or at room temperature. I have used both Yukon and Russets. Both were good. For the mustard, I used whole grain old world mustard, not exactly Dijon. I also tried Plochman's Killians red mustard. Both were good. I do not think a classic yellow mustard would be as good. I also omitted the onion, because of the onion haters.<br>

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Description

Oatmeal cookie with a very nutty flavor.

Ingredients for 24 servings

• 0.75 cup butter, softened
• 1 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 0.75 tsp ground nutmeg
• 1.5 cups rolled oats
• 1 cup all-purpose flour
• 0.5 tsp baking powder
• 0.5 tsp baking soda
• 0.25 tsp salt
• 0.5 cup pecans (hazelnuts or walnuts)
• 0.25 cup sunflower seeds (optional)
• 2 tbsp flax seeds (optional)
• 0.5 cup wheat germ (optional)

Steps

1. Preheat oven to 375 F
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla and nutmeg.
3. In a separate bowl, combine the oats, flour, baking powder, baking soda, salt, pecans (hazelnuts or walnuts), sunflower seeds, flax seeds and wheat germ. Gradually stir into the creamed mixture. Add extra nuts if not using seeds, extra oatmeal if not using wheat germ.
4. Drop by rounded spoonfuls, a couple of inches apart, onto greased cookie sheet. Don't flatten.
5. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
6. (Make this lower calorie/lower fat by reducing the butter to 1/2 cup and add 1/4 cup "no sugar added" apple sauce. This makes the cookie more moist and cake-ish.)

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Description

This recipe originates with Jim's stepmother, Johanna McFarland

Ingredients for 24 servings

• 1 cup dried pinto beans
• 1 medium sliced onion
• 3 slices bacon
• 2 thinly sliced potatoes
• 2 thinly sliced turnips
• 3 thinly sliced carrots
• .5 small shredded cabbage
• 2 tbsp tomato paste
• 1 bay leaf
• 2 tbsp oil
• Garlic
• Salt
• Pepper

Steps

1. Soak beans in 2 cups water overnight. Drain water, then add 3 cups water and boil until tender (2-3 hours). Heat bacon and cook onion in bacon fat. Discard bacon. Puree beans when cool. Bring 3 quarts broth, bouilion, or water to a boil and add all ingredients. Simmer slowly for 2-3 hours. Stir often. Can be served with a dollop of sour cream in each bowl.

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Description

This recipe came from Jim McFarland's mother, Jessie and it is a favorite from Jim's childhood.

Ingredients for 12 servings

• 1 lb ground beef
• 2 tbsp chopped onions
• Salt
• Pepper
• 16 oz canned tomato sauce
• 16 oz hominy with juice
• 16 oz black olives drained
• 1.5 cups milk
• 1 tbsp chili powder
• .75 cup cornmeal
• Grated cheddar cheese

Steps

1. Brown ground beef, chopped onions, salt and pepper to taste and then add all but the cornmeal and cheese. Bring to a boil and add the cornmeal slowly. Then simmer for about 15 minutes, stirring frequently. Place mixture in a casserole dish and sprinkle with grated cheese. Place in the oven until cheese is melted and bubbly.

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Ingredients for 16 servings

• 2 pie crusts, baked and cooled

Cream Cheese Filling:

• 8 oz cream cheese
• 1 can sweetened condensed milk
• .33 cup lemon juice
• 1 tsp vanilla

Peach Filling:

• 1 small pkg peach jello
• 2 tbsp corn starch
• .5 cup sugar
• Pinch salt
• 2 cups cold water
• 12 diced fresh peaches

Steps

1. Cream Cheese Filling: Mix together until smooth the cream cheese, sweetened condensed milk, lemon juice, and vanilla. Divide into the two pie crusts.
2. Peach Filling: In a medium saucepan, add jello, corn starch, sugar, salt, and water. Stir and bring to a boil and cool.
3. Peel and dice peaches. Add to the cooled jello filling. Pour over the cream cheese filling and refrigerate.
4. Serve when set.

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