Crites Family Stuff

Ingredients for 8 servings

• 3 lbs boneless, skinless chicken breasts
• 28 oz can tomatoes, reserve juice
• Apple juice
• Basil, fresh or dried
• Parmesan cheese
• Sliced mushrooms (OPTIONAL)

Steps

1. Cut chicken into bite-sized pieces. Dredge in flour that has been salted and peppered. Brown lightly in a small amount of oil. (Do not thoroughly brown or cook-just saute enough so the the flour adheres to the chicken.) Place in casserole dish. Layer with mushrooms. Pour tomatoes over the mushrooms with about half the reserved liquid. Add enough apple juice to over the chicken/tomato mixture. Sprinkle with a heavy dose of basil. Sprinkle with Parmesan cheese. Bake at 375F for 45 minutes. Juice will evaporate so cover with a lid if it starts to become dry towards the end of the baking.

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This recipe was Jack's favorite jam and came from his mother. He grew up with it.

Ingredients for 60 servings

• 2 quarts small yellow tomatoes
• 1 lemon
• 3 cups sugar
• 1 tsp salt
• 4 tbsp ginger root or thinly sliced candied ginger

Steps

1. Wash and dry tomatoes, cut thin slice from blossom end and press out seeds. Put tomatoes in kettle, sprinkle sugar and salt over the top. Simmer until sugar is dissolved, then boil slowly for 40 minutes. Wash and cut lemon into wafer thin slices, removing seeds. Add lemon and ginger, boil 10 minutes more. Pour into sterilized pint jars.

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The family will remember how Jack loved his jams and jellies. This was not only a favorite of Jack but it was mine also.

Ingredients for 100 servings

• 8 lbs Italian plums
• 1 lemon
• 2 oranges
• Sugar
• Nutmeats

Steps

1. Grind together the plums, lemon, and oranges. Measure and add as much sugar as the plum, lemon and orange mixture. Let this stand overnight. Bring to a boil and put in sterilized jars. Add nutmeats, if desired. Makes 8 pints.

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Marilyn Farmer: Ever since I was introduced to the Farmer family, I have made this spaghetti recipe. My family loves it and requests it often. When we have birthday dinners at our home, this is often the meal we have. Marissa wrote a special note to mother when she was a young child. Inside it said, "I love your spaghetti!"

Ingredients for 8 servings

Meatballs:

• 1 onion chopped
• 2 cloves garlic
• 1 lb ground beef
• 1 tsp salt

Sauce:

• 2 cans of tomato soup
• 2 soup cans of water
• 2 tbsp lemon juice
• .25 tsp salt
• .5 tsp sage
• .5 tsp sweet basil
• .25 tsp thyme
• Dash cayenne pepper

Steps

1. Rather than form the meat into meatballs, I saute chopped onion, garlic, 1 tsp salt and ground beef together until beef is done. Make sauce by mixing tomato soup, water, lemon juice, 1/4 tsp salt, sage, sweet basil, thyme and cayenne pepper together. Add to tomato soup mixture and simmer about 1 hour. Serve over spaghetti.

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Ingredients for 12 servings

• 2 (6.5 oz) cans minced clams
• 1 cup onion finely chopped
• 1 cup celery finely diced
• 2 cups potatoes finely diced
• .75 cup butter
• .75 cup flour
• 1 quart half and half
• 1.5 tsp salt
• Dash pepper
• .5 tsp sugar
• Milk to dilute to desired consistency

Steps

1. Drain juice from clams and pour over vegetables in medium saucepan. Add enough water to barely cover and simmer covered over medium heat until potatoes are tender, about 25 minutes. In the meantime melt butter, add flour and blend and cook a minute or two. Add half and half and cook and stir until thick, using wire whisk. Add undrained vegetables and clams and heat through. Season with salt, pepper and sugar to taste. Add milk to dilute if too thick.

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Not a Weight Watcher type dish!! I got this recipe from a cooking class at Carraba's Restaurant.

Ingredients for 15 servings

• 1 standard bottle sweet dry Marsala wine
• 1.5 lbs butter sliced in small pieces
• .5 large sweet chopped onion
• 1.5 tbsp olive oil
• 2 oz proschiutto chopped in small pieces
• 1 lb sliced or chopped mushrooms
• 1 handful chopped Italian parsley
• Salt to taste
• Pepper to taste
• 15 bonesless skinless chicken breasts
• Balsamic vinagerette
• Seasoned dry rub

Steps

1. Dip chicken breasts in a balsamic vinagerette (any brand will do) and sprinkle liberally with a seasoned dry rub. Use the recipe in this cookbook. Grill the chicken breasts either inside or outside house until they are done and then keep them warm until the sauce is done. In a large sauce pan that is low and open so that evaporation can take place easier, pour the bottle of Marsala wine and reduce to about 1/4-1/2 cup of syrup in the bottom of pan. Then add one small piece of butter at a time, whisking constantly. Keep adding the butter until all is melted and incorporated. Keep this warm and incorporated by whisking often. It will separate very easily. In a skillet add olive oil, mushrooms, proschiutto, onion and parsley and saute until wilted and done. You can use white button mushrooms, but baby portbellos are really good. Arrange chicken on a platter and combine mushroom mixture to wine mixture and pour over the top and serve!

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This is Jim's brother, Roger McFarland's recipe from his mission to England.

Ingredients for 15 servings

• 1 torn up angel food cake
• 2 small packages of strawberry jello
• 2 packages raspberries or strawberries, thawed
• 2 packages vanilla pudding
• 6 peeled and sliced fresh peaches
• 1 pint whipped whipping cream
• Sliced almonds

Steps

1. Prepare jello as directed on box. Prepare pudding as directed on box. This all goes into layers. It is beautiful served in a clear glass bowl with straight sides. First layer is the cake covered with jello, either strawberry or raspberry to match the fruit you are using. Let this set up and then add raspberries or strawberries. The next layer is pudding, which has been made and cooled. Next layer is fresh peaches. You can substitute sliced bananas if peaches are not available. Last layer is whipping cream garnished with sliced almonds.

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Old recipe, but delicious!

Ingredients for 32 servings

• 2 tbsp yeast
• 6 cups flour
• 1 tbsp sugar
• 2 tsp salt
• 2 cups milk
• .25 tsp baking soda
• .5 cup water
• Cornmeal

Steps

1. Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids until very warm (120F - 130F). Add to dry mixture. Beat well. Stir in the rest of the flour to make a very stiff batter. Spoon into 2 loaf pans (8-1/2 x 4-1/2) that have been greased and coated with cornmeal. Sprinkle tops with cornmeal. Cover and let rise in warm place for 45 minutes. Bake at 400F for 25 minutes. Remove from pans immediately and cool.
2. Microwave Directions: Reduce flour to 3 cups in the first step and 2 cups in the second. Mix and let rise as directed above. Microwave each loaf on high for 6-1/2 minutes. Surface of loaf will be flat and pale in color. Allow to rest for 5 minutes in pan before removing. To serve: slice and toast. Each loaf will make about 16 slices.

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This is to die for and absolutely everyone in my family loves it!!!

Ingredients for 12 servings

• Chicken parts, thighs, legs, wings, breasts, etc.
• Onion
• Pepper
• Salt to taste
• 1.5 quarts chicken broth
• 4 tomatoes
• .5 onion
• 2 cloves garlic
• Fresh serrano pepper
• Tortilla strips
• .5 avocado
• Limes
• Queso
• Sour cream
• 3 ears of corn - optional

Steps

1. Boil chicken parts in water with the onions, pepper and salt. Cool and remove chicken and strain the broth. You will need about 1 and 1/2 quarts broth.
2. Bone the chicken and reserve chicken until later. In a little oil fry about 15 or more tortillas cut in little strips, until very crispy, and reserve until later. Optional, but very good: cook 2-3 ears of corn on the grill until there are little charred marks on a few of the kernels, then remove kernels from the cob. In a blender, add small amount of water, 4 tomatoes, 1/2 onion, 2 cloves garlic, and blend, then pour in a pan and add 2 or more depending on hotness (we did 4) fresh serrano peppers, cut in little rings, the chicken and broth, and the corn (if you used it). Heat until boiling. Then in a bowl put a heaping pile of tortilla strips and about 1/2 of an avocado, chunked, and pour over broth mixture. Just as you are serving, squeeze 1/2 of a lime and a little (1/4 cup or so) crumbled queso and sour cream if you like.

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I have made this bread MANY times for family gatherings. It is a favorite!

Ingredients for 40 servings

• 3 eggs
• 1.125 cups of vegetable oil
• 2.25 cups sugar
• 3 cups of flour
• 1.5 tsp salt
• 1.5 tsp baking powder
• 1.5 cups milk
• 1.5 tsp almond extract
• 1.5 tsp butter flavor extract
• 1.5 tsp vanilla
• 2.25 tbsp poppy seed

Glaze:

• .25 cup orange juice
• .75 cup sugar
• .5 tsp almond extract
• .5 tsp butter flavored extract
• .5 tsp vanilla

Steps

1. Beat eggs, add oil and sugar and beat together until smooth.
2. Sift together flour, salt and baking powder, set aside.
3. Mix together milk, almond extract, butter flavored extract, vanilla and poppy seed.
4. Alternately add dry ingredients and the milk mixture into the creamed mixture. Oil pans and bake at 325F for one hour and 15 minutes, or until done. Teflon pans are best. I line mine with wax paper that has been oiled for easy removal.
5. While baking, make glaze. Put into small sauce pan the orange juice, sugar, almond extract, butter flavored extract, and vanilla. Heat just until the sugar dissolves. When loaves are done, remove from oven but leave in pans and pour the glaze over the tops.

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