Crites Family Stuff

Ingredients for 12 servings

• 16 oz bow tie pasta, cooked al dente, drained and cooled
• 1 bag fresh spinach (9-10 oz)
• 6 oz craisins
• 2 (11 oz) cans Mandarin oranges, drained
• 8 oz can water chestnuts, drained and slivered
• .5 cup chopped fresh parsley
• 4 green onions, thinly sliced
• .25 cup sesame seeds, toasted
• 6 oz honey roasted peanuts
• 2 cups cooked chicken, tossed with 2-3 tbsp teriyaki sauce

Dressing:

• 1 cup oil
• .5 cup bottled teriyaki sauce
• .33 cup rice vinegar
• .33 cup cider vinegar
• 6 tbsp sugar
• .5 tsp salt
• .5 tsp pepper

Steps

1. In blender, combine all the dressing ingredients and blend until well combined and smooth. Mix about 1 cup of the dressing with the cooked pasta in a large bowl and marinate for at least 1 hour. Combine the remaining salad ingredients in a large bowl. Just before serving, add pasta and toss. Add dressing to taste and toss. Serve immediately.

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Ingredients for 20 servings

• 1 box Acini de Pepe macaroni
• 15.5 oz can crushed pineapple, drained (reserve juices of fruit)
• 2 (15.5 oz) cans pineapple tidbits, drained
• 2 cans Mandarin oranges, drained
• 2 cups reserved juice
• 3 egg yolks
• 1 cup sugar
• 2 tbsp flour
• .5 tsp salt
• .5 bag marshmallows
• 10 oz cool whip
• Coconut, (optional)

Steps

1. Cook macaroni boiling water for 10 minutes, drain and cool with cold water in a colander.
2. Drain fruit and set aside. Combine the reserved juice, egg yolks, sugar, flour and salt. Boil until thick. Remove from heat and add macaroni. Refrigerate overnight. Next day add marshmallows, cool whip, and coconut to taste. Stir in fruit. Serve. Will last for a week in the refrigerator.

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I made these for my dad for Father's Day. As usual, he didn't get many of them because he forgot they were in the fridge but everyone else remembered!

Ingredients for 60 servings

• 60 maraschino cherries
• 3 tbsp butter, softened
• 3 tbsp corn syrup
• 2 cups sifted powdered sugar
• 1 lb chocolate confectioners' coating

Steps

1. Drain cherries and set on paper towels to dry.
2. In a medium bowl, combine butter and corn syrup until smooth. Stir in powdered sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 tsp of dough. Chill until firm.
3. Melt confectioners coating in a heavy saucepan over low heat. Dip each cherry and place on waxed paper lined sheets. Chill until completely set. Store in an airtight container in a cool place.

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Ingredients for 24 servings

• .5 cup warm water
• 2 tbsp active dry yeast
• 2 tbsp sugar
• 3.5 oz package instant vanilla pudding
• .5 cup butter, melted
• 2 eggs
• 1 tsp salt
• 6 cups flour (maybe more)

Filling:

• 1 cup butter, softened
• 2 cups brown sugar
• 4 tsp cinnamon

Frosting:

• 8 oz cream cheese
• .5 cup butter, softened
• 1 tsp vanilla
• 3 cups powdered sugar
• 2.5 tbsp milk

Steps

1. In a small bowl, combine water, yeast, and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Gradually add flour, knead until smooth. Do not over flour the dough. It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled.
2. Roll out on floured board to 34 x 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 tsp cinnamon. Sprinkle over the top. Roll up very tightly. Slice every 1 1/2 inches. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until doubled. Bake at 350F for 15-20 minutes. Remove when rolls start to turn golden brown.
3. Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again. Add milk for desired consistency).

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Ingredients for 24 servings

• 2 tbsp active dry yeast
• 2 cups warm water
• .33 cup sugar
• .33 cup butter, softened
• 1 egg
• 2.5 tsp salt
• .66 cup nonfat dry milk
• 5.5 cups flour

Steps

1. In a large bowl, combine yeast and water. Let stand 5 minutes. Add sugar, butter, salt, dry milk, 2 cups flour, and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead the dough for at least 5 minutes if using an electric mixer and for at least 10 minutes if mixing dough by hand. When dough is smooth, supple, and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.
2. Separate into three balls. Roll out and brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into triangles. Tightly roll up and transfer to lightly greased baking sheet.
3. Cover the rolls with lightly greased plastic wrap and let rise until doubled. Bake at 375F for 12-14 minutes until rolls are golden brown.

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It's a tradition in our house, to make this every St. Patrick's Day. We all love it!

Ingredients for 6 servings

• 1 loaf bread
• .25 cup thousand island dressing
• .5 lb corned beef or pastrami
• 8 slices Swiss cheese
• .5 cup sauerkraut, well drained
• Caraway seeds (optional)

Bread Dough:

• 1 cup and 2 1/2 tbsp water
• .33 cup oil
• 2 tbsp yeast
• .25 cup sugar or honey
• .5 tsp salt
• 1 egg
• 3.5 cups flour

Steps

1. Make dough by mixing the water, oil, sugar and yeast and allow to rest for 15 minutes. Add salt, egg, and gradually add flour. Use enough flour to roll out dough, it is quite sticky. Roll out to a 9x13 inch rectangle. Transfer to a greased baking sheet. Using kitchen shears, make cuts along the 13 inch side that are 1 inch wide and about 3 inches deep on both sides of the rectangle. This will leave a 3 inch width in the center where you will spread thousand island dressing and top with cheese, meat, and sauerkraut. Starting at one end, take two of the 1 inch widths, twist together at the center and tuck ends under. It will look like a little knot shape. Roll up the end of the dough loaf and seal it up so that the sandwich filling won't come out during baking. Sprinkle the caraway seeds over the loaf if you want to add a rye bread flavor. Bake at 350F for 30-35 minutes or until golden brown and the center is cooked through. Allow to cool a few minutes before slicing. Cut and serve with extra thousand island dressing.

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I like to bake this bread to use some of the 25 yummy pounds of pecans Lon's granddad sends us for Christmas every year. Anyone want some pecans?

Ingredients for 2 servings

• .75 cup butter, softened
• 8 oz cream cheese, softened
• 2 cups sugar
• 2 eggs
• 1.5 cups mashed bananas
• .5 tsp vanilla
• 3 cups flour
• .5 tsp baking powder
• .5 tsp baking soda
• .5 tsp salt
• 2 cups chopped pecans, divided

Orange Glaze:

• 1 cup powdered sugar
• 3 tbsp orange juice
• 1 tsp grated orange peel

Steps

1. In a large bowl, cream butter, cream cheese, and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add bananas and vanilla, mix well. Combine flour, baking powder, baking soda, and salt. Add to creamed mixture. Fold in 1 cup pecans.
2. Transfer to 2 greased loaf pans. Sprinkle with the remaining pecans. Bake at 350F for 1 to 1 1/4 hours or until a toothpick inserted comes out clean.
3. In a small bowl, whisk the glaze ingredients. Drizzle over loaves. Cool for ten minutes before removing from pans and placing on wire racks.

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Ingredients for 4 servings

• 4 boneless, skinless chicken breasts
• .5 cup butter
• 1 pkg Good Seasons Italian dressing mix
• 8 oz cream cheese
• 1 can cream of chicken soup
• .25 cup water

Steps

1. Combine chicken, butter, and Italian dressing mix in crock pot and cook on low 4-6 hours. Remove chicken, shred and set aside. Add cream cheese, soup, and water to the butter mixture in crock pot. Whisk out lumps. Return the shredded chicken to the crock pot and heat through. Serve over rice.

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Dorothy Farmer: Thelma served this one time at a dinner in her home. It was so tasty, I asked for the recipe. So easy to make for a Sunday dinner, because you can start it cooking early, forget about it, come home from Sunday meetings, open the door and smell the delicious odors of a roast beef Sunday dinner just waiting to be eaten!!

Ingredients for 8 servings

• A roast of beef
• One package of au jus gravy mix

Steps

1. Make up the au jus gravy mix according to directions on the package. Pour over roast in slow cooker, and let it cook for at least 8 hours. Potatoes, onions and carrots can also be added.

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Dorothy Farmer: Funny thing about recipes. When I pulled this recipe to include in this cookbook, I had remembered it was mine because I had made it so many times, but lo and behold! I had typed on it that it came from Marilyn. So thanks Marilyn for a very favorite dish!! I have made it many times and served it at many "company" dinners!!

Ingredients for 4 servings

• 4 pork chops (about 1 lb)
• 3 cups soft bread cubes (approximately 6 slices bread)
• 2 tbsp chopped onions (or more)
• .25 cup melted margarine
• .25 cup water
• .25 tsp poultry seasoning
• 1 can (10.5 oz) cream of mushroom soup
• .33 can water

Steps

1. Brown chops on both sides. Place in shallow baking dish. Lightly mix together bread cubes, onion, butter, 1/4 cup water and poultry seasoning. Place amount of stuffing on each chop. Blend soup and 1/3 can water. Pour over and around the pork chops. Bake in 350F oven for one hour or until tender.

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