Crites Family Stuff

Ingredients for 8 servings

• 3 eggs
• .25 cup butter, melted
• 1 cup pecans
• 1 cup light corn syrup
• 1 cup sugar
• Dash salt
• 1 unbaked pie crust

Steps

1. Mix egg, sugar, corn syrup, salt, and butter. Stir well. Add nuts. Pour into unbaked pie shell. Bake at 350F for 35-45 minutes until a knife in the center comes out clean.

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Description

I found this recipe in the Kerr's canning book. It is the best I have ever tasted - even better than my mother's which I grew up with.

Ingredients for 6 servings

• Apples
• 1 cup vinegar
• 8 cups sugar
• 4 tsp cinnamon

Steps

1. Core and slice apples, but do not peel. Add only enough water to cook apples until soft. Press through fine sieve and measure to get 16 cups of thick apple pulp. Combine all ingredients. Cook until mixture remains in a smooth mass when a little is cooled (about 1-1/2 hours boiling). Very important that you stir frequently to prevent burning. Pour into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly and process in boiling water bath 10 minutes. It yields 6 pints. If you have a Victorio, you can process the apples in it.

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Jennifer Crites: My family really enjoys this recipe. Growing up, it was well known that I disliked mushrooms, but I love these meatballs. Mom used to make them a lot. She got this recipe as a newlywed. Janette and I avoided the mushroom part, but had to resort to other methods sometimes. After Dad died, Mom was cleaning out a desk in the office and found 2 cans of Cream of Mushroom soup hidden deep behind some files. I have no memory of this tactic...it must have been Janette! Those had to have been some old cans of soup!

Ingredients for 4 servings

• 1 lb hamburger
• 4 slices bread
• .66 cups milk
• 3 tsp chopped onion
• 2 tsp baking powder
• 10 oz can of cream of mushroom soup mixed with 1 cup of water

Steps

1. Cube the bread and beat together with the milk. Add meat, salt, pepper, onion, and baking powder. Form into balls and brown in a frying pan. Place in a casserole dish and pour the soup mixture over the meatballs. Cover and bake at 350F for 45 minutes.
2. Serve with rice or potatoes.
3. Note: The meatballs can be baked in the oven in larger quantities and in less time than in the stove top frying pan. Also, since mushrooms aren't my favorite, I puree the soup to get a smooth sauce, no chunks of mushrooms that way!

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Description

My dad would make this every Christmas and we devoured it!

Ingredients for 6 servings

• 2 cups shredded cheddar cheese
• 1 cup sour cream
• .25 cup softened butter
• 5 cups mashed potatoes

Steps

1. Make mashed potatoes as you like and put them in an oven safe casserole dish.
2. In a separate bowl, combine the cheese, sour cream, and butter. Mix well. Spread over the mashed potatoes. Bake at 375F for 15 minutes or until the cheese is melted.

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Ingredients for 15 servings

• 6 oz pkg cooked lemon pudding
• 6 oz pkg orange or lime jello

Topping

• 3 oz instant lemon pudding mix
• 8 oz cool whip

Steps

1. Make the jello using only 2 cups of boiling water and 1 cup of cold water. Set aside.
2. Mix the lemon pudding according to the package directions. Combine the two mixtures with a whisk. Pour into a 9x13 pan and let set. This may be done the day before.
3. Topping: Mix the small lemon pudding box with 1 1/2 cups milk. Let set for 5-10 minutes. Gently stir in cool whip. Spread on top of the set mixture.
4. Note: Jennifer Crites makes this salad often, and adds Mandarin oranges to the jello and deletes the topping layer altogether. She also halves it by using the 3 oz size mixes and using 1 cup boiling water and 2/3 cold water when making the orange jello.

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Ingredients for 6 servings

• 1.5 cups elbow macaroni
• 4 tbsp butter, divided
• .25 cup flour
• 3 cups milk
• 1 tsp dry mustard
• .75 tsp salt
• .25 tsp freshly ground pepper
• 1.5 cups shredded sharp cheddar cheese
• .25 cup freshly grated Parmesan cheese
• .33 cups plain dry bread crumbs

Steps

1. Cook macaroni in boiling salted water in a large saucepan just until tender, about 8 minutes. Drain and rinse in cold water. Meanwhile, make a white sauce by melting 2 tbsp butter in a saucepan over medium heat. Stir in flour and cook, stirring 1 minute. Gradually stir in milk, mustard, salt and pepper. Bring to boil stirring constantly for about 1 minute. Remove from heat and fold in cheeses until melted and smooth. Stir in macaroni. Pour into 9x13 pan. Melt remaining 2 tbsp butter and stir in bread crumbs. Sprinkle over macaroni. Bake for 30 minutes. Let stand 10 minutes before serving.

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Ingredients for 6 servings

• 4 small zucchini
• 1 lb hamburger
• 1 onion
• 1 cup instant rice, uncooked
• 8 oz tomato sauce
• 1 tsp garlic salt
• 1 tsp oregano
• 2 cups cottage cheese
• 1 can mushroom soup
• 1 cup cheddar cheese (or more)

Steps

1. Cook diced zucchini until tender, drain. Brown hamburger and onion, drain off excess oil. Add tomato sauce, rice and seasonings. Put zucchini in a 9x13 inch pan. Put meat mixture over the zucchini. Spread cottage cheese over it, then the undiluted soup. Sprinkle with the cheddar cheese. Bake uncovered at 350F for 30-40 minutes.

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Ingredients for 15 servings

• 2 cups sugar
• 1 cup oil
• 3 eggs, well beaten
• 2 cups grated carrots
• 1 small can crushed pineapple, drained
• 2 cups flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp cinnamon
• 2 tsp vanilla
• 1 cup chopped nuts
• 1 cup raisins

Steps

1. Cream sugar, oil, eggs. Add carrots and pineapple. Add dry ingredients and then nuts and raisins. Bake at 350F for 45 minutes.
2. Icing: Beat together 8 oz. cream cheese and 1/2 cup butter. Add 1 lb. powdered sugar, 2 tsp milk and 1 tsp vanilla. Frost cooled cake.

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Description

This is a rich and gooey caramel pecan pie. We're hoping that Jolene will make it for us.

Ingredients for 8 servings

• 0.5 (15-ounce) package refrigerated pie crusts
• 28 caramels
• 0.25 cup butter
• 0.25 cup water
• 0.75 cup sugar
• 2 large eggs
• 0.5 teaspoon vanilla extract
• 0.25 teaspoon salt
• 1 cup coarsely chopped pecans, toasted
• Chocolate-Dipped Pecans (recipe in this book)

Steps

1. Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.
2. Bake piecrust at 400° for 6 to 8 minutes or until lightly browned. Cool on wire rack.
3. Combine caramels, butter, and 1/4 cup water in large saucepan over medium heat. Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted. Remove from heat.
4. Stir together sugar and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust.
5. Bake pie at 400° for 10 minutes. Reduce heat to 350°, and bake 20 more minutes, shielding edges of crust with aluminum foil to prevent excessive browning. Remove pie to a wire rack to cool. Top with Chocolate-Dipped Pecans, if desired.

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