Crites Family Stuff

Description

This recipe comes from my mother.

Ingredients for 4 servings

• 5.5 cups warm water
• .5 cup oil
• .5 cup honey, raw sugar, molasses (I like 1/4 cup honey and 1/4 cup molasses)
• .5 cup gluten flour
• 1 crushed vitamin C tablet (1/8 -1/4 tsp)
• 1.5 tbsp salt
• 3 tbsp saf-instant dry yeast
• 13.5 cups whole wheat flour (about 9 cups wheat)

Steps

1. In a small dish add the gluten flour, vitamin C and salt. Set aside.
2. Put the water, oil, and honey into the mixing bowl and mix slightly.
3. Add the gluten flour mixture and mix slightly.
4. Add enough whole wheat flour until dough begins to pull away from the side of the mixing bowl.
5. Add 3 tbsp yeast directly into the dough while it is mixing. If you use non instant yeast, take 1/2 cup of the water amount and use it to dissolve your yeast. Add it the same time you do the other liquids.
6. Knead for 10 minutes.
7. Using shortening, oil hands and remove dough from mixer. Place dough on an oiled surface. Never use flour on your surface. Divide dough into 5 loaf sized pans. (8 1/2 x 4 1/2 x 2 1/2) Place the loaves in greased pans. Oil the top of loaves if a soft crust is desired. cover with a damp cloth and let rise until double in bulk.
8. Bake at 350F for 30 minutes. If you tap the bottom of a loaf and it sounds hollow, it is done. Remove bread and put on a rack to cool. Brush top of loaves with butter.
9. Serve with butter and honey while still warm.

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Ingredients for 10 servings

• 5 quarts cucumbers, about 7 lbs
• .75 cup salt, pure granulated
• 5.75 cups sugar
• 4.25 cups vinegar
• .5 tsp tumeric
• 1.5 tsp celery seed
• 1.5 tsp pickling spice
• 6 cinnamon sticks
• .75 tsp fennel
• 1.5 tsp vanilla
• Green food coloring if desired

Steps

1. 1st Day: Morning: Wash and scrape cukes. Cut up and put into large crock. Cover completely with boiling water. Afternoon (6-8 hours later): Drain. cover with fresh boiling water.
2. 2nd Day: Morning: Drain. Cover with fresh boiling water. Afternoon: Drain. Add salt and cover with fresh boiling water.
3. 3rd Day: Morning: Drain. Prick cukes in several spots with table fork. Make syrup of 2 cups sugar and 2 cups vinegar. Add tumeric and spices. Heat to boiling and pour over cukes. (Cukes will be partially covered at this point.) Afternoon: Drain syrup into pan. Add 1 1/2 cups sugar and 1 1/2 cups vinegar to the syrup. Heat to boiling and pour over cukes.
4. 4th Day: Morning: Drain syrup into pan. Add 1 1/2 cups sugar and 3/4 cup vinegar. Heat to boiling and pour over cukes. Afternoon: Drain syrup into pan. Add remaining 3/4 cup sugar and 1 1/2 tsp vanilla to syrup. Heat to boiling. Pack pickles into clean, hot pint jars and cover with boiling syrup to 1/2 inch to top of jar. Clean top and put on lids. Process in boiling water bath for 10 minutes or for your altitude.

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Ingredients for 6 servings

• .5 cup flour
• 2 tsp salt
• 1.5 tsp ground mustard
• .5 tsp garlic powder
• 2 tbsp vegetable oil
• 6 pork chops
• 1 can cream of chicken soup
• .33 cup water

Steps

1. In shallow bowl, combine flour, salt, mustard, and garlic powder. Dredge pork chops. In a skillet, brown the chops on both sides in oil. Place in a slow cooker. Combine soup and water. Pour over chops. Cover and cook on low for 6-8 hours or until meat is tender. Thicken pan juices and serve over potatoes, noodles, or rice. Can use chicken instead of pork.

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Ingredients for 4 servings

• 3 carrots, peeled and sliced
• 5 potatoes, peeled and sliced
• 1 onion, diced
• 1 lb hamburger
• 1 can cream of chicken soup

Steps

1. Crumble uncooked hamburger. Mix in vegetables. Put into a greased 9x13 pan. Salt and pepper well. Dilute the soup with 3/4 can of water. Pour over meat mixture. Cover with foil and cook for 3 hours at 300F. Tastes like a foil dinner.

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Ingredients for 3 servings

• 1.33 cups warm water
• .25 cups non-fat dry milk
• .5 tsp salt
• 4 cups flour
• 1 tbsp sugar
• 1 pkg dry yeast
• 2 tbsp vegetable oil (for dough)
• Olive oil

Sauce:

• 8 oz can tomato sauce
• 1 tsp dry oregano
• .5 tsp marjoram
• .5 tsp dry basil
• .5 tsp garlic salt
• Mozzarella cheese and toppings

Steps

1. Put yeast, sugar, salt and dry milk in a large bowl. Add water and stir to mix well. Allow to sit for 2 minutes. Add oil and stir again. Add flour and stir until dough forms a ball and flour is absorbed. Knead for 10 minutes.
2. Divide dough into three balls. Roll out the dough to match your baking dish (cookie sheet or 9x13 pan). Pour olive oil (a few tbsp) in the bottom of the baking dish before placing the dough. Cover with plastic. Allow to rise for 1-1 1/2 hours.
3. Meanwhile prepare the sauce: Combine the tomato sauce, oregano, marjoram, basil, and garlic salt and let sit for 1 hour.
4. Preheat oven to 475F. Spoon 1/3 cup sauce on dough and spread. Add mozzarella cheese and toppings of your choice on the pizza and cover with more mozzarella cheese. Bake until cheese is melted and crust is brown.

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Ingredients for 36 servings

• 2 pkgs or 2 1/4 tbsp dry yeast
• 2 cups warm water
• 1 cup melted butter
• 1 cup sugar
• 6 eggs, beaten
• 1.5 tsp salt
• 8 cups flour

Steps

1. Mix yeast with 2 tbsp sugar and water, let sit for 5 minutes. Add butter, rest of sugar, and eggs, and mix well. Sift flour with salt and add. Knead dough for 5 minutes. Let rise for 2 hours and stir down. Refrigerate overnight (covered).
2. Next day, separate dough into 4 equal parts. Roll each part into a large circle. Brush with melted butter. Cut into 12 equal pieces (like a pie) and roll up individually. Put rolls onto a cookie sheet and let rise 4-5 hours.
3. Bake in a preheated oven at 375F for 8-10 minutes. Brush with more melted butter when out of oven.

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Description

This is the recipe I make nearly every week. I think the reason we all like it so much is because of how light it is. I grind the grain mix and wheat the day I make the bread for freshness.

Ingredients for 6 servings

• 6 cups water
• .66 cup oil
• 1 cup honey
• 3 cups ground grain mix
• 2 tbsp dough enhancer
• 2 tbsp gluten
• 1 tbsp salt
• 3 tbsp saf-instant yeast
• 7 cups ground hard white wheat flour
• 7 cups white flour

Steps

1. Place ingredients in a Bosch or Kitchen Aid mixer with yeast on top, holding back half of the flour. Mix. Gradually add in the remaining flour. Mix for 6 minutes. Shape into 6 loaves. The dough is very sticky after the kneading. Do your best to get it into the greased loaf pans. Let dough rise. Preheat oven 400F. Place loaves in oven and immediately turn the temperature to 325F. Bake for 30 minutes.

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Ingredients for 20 servings

• 6 lbs boneless pork roast (or skinless chicken breasts)
• .5 liter coca cola
• 2 lbs brown sugar
• 10 oz ketchup
• Flour tortillas

Lime Cilantro Vinaigrette:

• .25 cup lime juice
• 2 tbsp white vinegar
• .5 bunch cilantro, chopped
• 1 tbsp brown sugar
• .25 tsp salt
• .75 tsp garlic
• .75 tsp dijon mustard
• .75 cup oil

Steps

1. Simmer in crock pot 6-8 hours on low. Remove and shred meat. Return meat to crock pot and sauce.
2. Warm tortillas. Add a serving of meat to the tortilla. Add any or all of the toppings: Cooked rice, black beans, pinto beans, cheese, guacamole, sour cream, tomatoes or fresh salsa, or lettuce. Pour some vinaigrette over the top. Roll up and eat.
3. Vinaigrette: Remove stems from cilantro. Puree cilantro, lime juice, and vinegar. Add sugar, garlic and salt. Puree until smooth. Add mustard and slowly pour oil in a thin stream while continuously blending.<br>

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Ingredients for 1 serving

• Beef roast
• 2 brown gravy mixes
• 1 can mushroom soup
• 1 pkg Lipton Beefy Onion dry soup mix
• Pepper and garlic salt
• Flour

Steps

1. Rinse meat. Roll meat in pepper and garlic salt (completely covered). Roll meat in flour, then brown in skillet on all sides. Put meat in greased crock pot. Cover completely with brown gravy (made according to the pkg directions), canned soup and dry soup mix. You may want to add a little more water. Cook overnight on low. Eat for dinner the following day.

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Ingredients for 18 servings

• 18 frozen dinner rolls
• .5 cup melted butter
• .5 cup chopped nuts (optional)
• .5 cup brown sugar
• 3 oz pkg butterscotch pudding (not instant)

Steps

1. Grease bundt pan. Place frozen rolls in pan. Pour melted butter slowly over the rolls. Sprinkle pudding over the rolls. Sprinkle brown sugar and nuts over the rolls. Cover and raise all night. (I put plastic wrap over the rolls, but then usually put a plate over the top so that they don't spill out of the bundt pan so much.) The following morning, bake at 350F for 35 minutes.

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