Crites Family Stuff

Ingredients for 8 servings

• 2 pie crusts (for top and bottom)

Filling:

• .5 cup sugar
• .5 cup milk
• .5 cup heavy cream
• .25 cup butter
• 2 tbsp cornstarch
• 2 tbsp milk
• 1 tsp vanilla

Second Layer:

• 3 to 4 large tart apples (Granny Smith)
• 1 tbsp flour
• .25 tsp cinnamon

Glaze:

• .5 cup powdered sugar
• 1 tbsp milk
• .25 tsp vanilla
• 1 tbsp softened butter

Steps

1. Line pie plate with the bottom crust.
2. Make filling by heating the sugar, milk, cream, and butter, stirring constantly till it thickens, about 5 minutes. Make a paste of the cornstarch, milk and vanilla, then add to the filling mixture. Pour into uncooked shell.
3. Peel and slice apples. Toss with the flour and cinnamon. Layer over the filling. Add the top crust and seal.
4. Bake at 400F for 30-40 minutes. While still warm, brush with glaze.
5. Make glaze with the powdered sugar, milk and vanilla.
6. Note: I usually double the custard part just because we like it so much.

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Description

This is my mother's recipe.

Ingredients for 6 servings

• 1.5 quarts warm water
• .75 cup evaporated milk
• 2 tbsp yeast
• .75 cup sugar
• 7 tsp salt
• 1 glob (yes, that is the word!-about 1 cup) shortening
• 1 cup mashed potatoes
• 18 cups flour

Steps

1. Dissolve yeast in 1 cup of the water and and 1 tsp sugar. Mix all other ingredients except flour and then add yeast. Add in flour enough to make a soft, smooth dough. Knead and let rise. Put into greased loaf pans. Rise again. Bake at 350F for 50 minutes.

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Ingredients for 25 servings

• 3 lbs stew meat, cut into small chunks
• 3 tbsp oil
• 6 onions
• 1 large can V-8 or tomato juice
• 3 (29 oz) cans Italian tomatoes
• 2 quarts water
• .5 cup teriyaki sauce
• .33 cup basil leaves
• .25 cup parsley flakes
• 2 bay leaves
• .75 tsp salt
• .25 tsp pepper
• 1 tsp chili powder
• 6 beef bouillon cubes
• .66 cup sugar
• 6 large potatoes, cut up
• 9 large carrots, cut up
• 5 stalks celery, cut up
• .25 cup lemon juice

Steps

1. Cut beef into bite-sized pieces. Chop three onions. Heat oil in large pot, add beef and onions, salt and pepper. Stir over medium-high heat until moisture is gone and beef is browned. Add tomato juice, water and three more onions. Add the canned tomatoes, teriyaki sauce, basil, parsley, bay leaves, chili powder, bouillon, and sugar. Cover and heat to a boil. Simmer while you prepare the vegetables. Add the vegetables and lemon juice. You can also can corn and green beans. Simmer for 1-2 hours, stirring occasionally. Flavors increase and taste better the second day.

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Ingredients for 10 servings

• 1 lb ground beef
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 16 oz can whole tomatoes
• 16 oz can tomato sauce
• 6 cups water
• 6 tsp instant beef bouillon granules
• 3 carrots, shredded
• 6 tsp Italian seasoning
• 1 tsp garlic powder
• .25 tsp salt
• 15 oz can red kidney beans
• 1 cup dry macaroni (cooked according to package directions)

Steps

1. Brown ground beef, celery, and onion together. Drain. Put all other ingredients, except beans and pasta in a large Dutch oven or soup pot. Simmer 30-45 minutes. Add beans and cooked pasta. Simmer 5-10 minutes until beans are hot.

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Description

This was served at a Farmer reunion some years ago in Blackfoot, Idaho.

Ingredients for 25 servings

• 1 large can (#10 size)
• 16 oz can of tomato sauce
• 8 oz can diced green chiles
• 4 oz can diced jalepenos
• 1 tsp garlic powder
• 1 tsp onion powder
• .5 tsp cumin

Steps

1. Place the undrained meat in the crock pot. Blend the other ingredients in a blender and pour over meat. Let it cook of 1 hour or more.
2. Serve in burritos, chimichangas, tacos, etc. (Can use slow cooked 3 lb roast, it just needs to be tender.)

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Ingredients for 8 servings

• 2 medium zucchini, diced
• 1 cup chopped red onion
• 1 cup chopped red pepper
• .5 cup chopped green bell pepper
• 3 sweet pickles, chopped

Dressing:

• .75 cup vinegar
• .25 cup oil
• .66 cup sugar
• .5 tsp salt
• .25 tsp pepper

Steps

1. Chop and prepare the vegetables. Set aside. Combine vinegar, oil, sugar, salt and pepper to make the dressing. Mix together and toss with vegetables. Cover and refrigerate at least one hour.

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Ingredients for 15 servings

• 14 oz pkg shell macaroni, cooked
• .5 cup oil
• .5 cup catsup
• .25 cup sugar
• 1 small onion
• .25 cup wine vinegar
• 2 cans shrimp, drained
• 2 green peppers, finely chopped
• 1 medium cauliflower, finely chopped
• 1 small bunch celery, finely chopped
• Miracle Whip

Steps

1. Mix together oil, catsup, and sugar. Add grated onion (an easy way to grate the onion is to put it in a food processor with the vinegar and blend till smooth) and vinegar. Marinate this mixture overnight.
2. Next day, drain shrimp and soak in ice water for 20 minutes. Drain off water and shred finely. Add to the marinated pasta. Add the chopped vegetables. Salt and pepper to taste. Add enough Miracle Whip to moisten. Usually takes about a pint for the whole salad. Mix only as much as you will use that day. The rest will keep in the fridge for 1-2 weeks.

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Ingredients for 20 servings

• 7 lb beef brisket
• 1 tsp garlic salt
• 1 tsp onion salt
• 1.5 tsp salt
• 1.5 tsp pepper
• 1.5 tsp celery salt
• 2 tbsp Worcestershire sauce

Sauce:

• .5 cup sugar
• 1 cup barbecue sauce
• 1 cup beef broth, from cooked brisket
• 1 cup Wish Bone Russian dressing, not creamy

Steps

1. Mix seasonings and Worcestershire sauce together and rub into meat. Wrap tightly with heavy duty aluminum foil. Place in 9x13 pan or roaster. Cook 7-8 hours at 275F.
2. Remove meat from oven and remove from foil. Reserve 1 cup of broth for sauce, discarding the rest. Trim fat, slice and put brisket in pan.
3. Mix together the ingredients for the sauce. Pour over brisket slices and bake at 300F for 1 hour.

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Ingredients for 6 servings

• 1 head garlic, divided
• 3 tbsp extra virgin olive oil, divided
• Salt and freshly ground pepper
• 1 loaf crusty French bread, split in half, lengthwise
• 2 cups shredded Gruyere cheese
• 1 cup Parmigiano Reggiano cheese, grated
• .25 cup Italian parsley chopped

Steps

1. Preheat oven to 400F.
2. Cut tip off the head of garlic. Place in foil and drizzle 1 tbsp olive oil and season with salt and pepper. Wrap the foil around it and put it in the oven for 40-45 minutes, until cloves are tender.
3. After garlic has been roasting for 20 minutes, place the tomatoes onto a baking sheet and toss them with the remaining 2 tbsp olive oil. Season with salt and pepper and roast until they've softened and burst open, about 10-15 minutes. Transfer the roasted tomatoes to a medium size mixing bowl and let them cool slightly. When garlic has finished roasting, squeeze the softened cloves into the bowl of tomatoes and mash them together.
4. With tomatoes out of the oven, place the bread halves on a baking sheet and bake for about 5 minutes.
5. Spread the tomato/garlic mixture over the bread halves and sprinkle cheese evenly over both pieces. Place the bread back into the oven to melt the cheese, 3-4 minutes. Serve immediately. Garnish with chopped parsley.

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Ingredients for 24 servings

• .33 cup scalded milk, cooled
• 2 tbsp yeast
• .5 cup warm water
• 1 tsp sugar in with the yeast
• 2 eggs, beaten
• 4.5 cups flour
• 2 tbsp sugar
• 1 tsp salt

Steps

1. Dissolve yeast/sugar in water. Add cooled milk and eggs. Sift dry ingredients. Mix and let raise 1 hour. Put out on floured board. Cut into circles, put butter in center and fold. Let raise again. Bake at 400F for 10 minutes.

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