Crites Family Stuff

Ingredients for 12 servings

• 1 cup honey
• .5 cup prepared mustard
• 2 tsp curry powder
• .5 cup melted butter
• 1 tsp salt
• 20 chicken thighs

Steps

1. Mix together the honey, mustard, curry powder, melted butter, salt. Roll chicken thighs in mixture and bake 1 hour at 375F.
2. Chicken breasts will work also, just not as moist as the thighs will be.

Display in cookbook

Ingredients for 8 servings

• 4 oz cream cheese
• 1 tbsp milk
• 1 tbsp sugar
• 1.5 cups cool whip
• 1 cup milk
• 2 small pkg instant vanilla pudding
• 16 oz can pumpkin
• 1 tsp cinnamon
• 1 graham cracker crust

Steps

1. Mix cream cheese, 1 tbsp milk, sugar, and cool whip together. Put into the graham cracker crust.
2. Mix the remaining ingredients together and pour over the top of the cream cheese mixture. Chill for at least 1 hour before serving.

Display in cookbook

Ingredients for 8 servings

• 5 cups apples
• 2 tsp flour
• .5 tsp nutmeg
• .5 tsp cinnamon
• .5 cup sugar
• .5 cup flour
• .5 cup softened butter
• .5 cup sugar
• 2 unbaked pie crusts

Steps

1. Peel and slice apples. Combine 1/2 cup sugar, 2 tsp flour, and spices. Add apples and toss lightly. Pour into unbaked pie crust.
2. Topping: Blend together 1/2 cup flour, 1/2 cup sugar, and 1/2 cup butter until crumbly. Sprinkle over pie. Cover with another crust. Bake at 350F for 1 hour.

Display in cookbook

Ingredients for 8 servings

• 1.5 cups milk
• .75 cup shredded coconut
• 3 tbsp flour
• .25 tsp vanilla
• 1 cup sugar
• 2 eggs beaten
• 1 tbsp butter
• 1 unbaked pie crust

Steps

1. Combine milk, sugar, coconut, eggs, flour, butter, and vanilla. Stir until combined. Pour into pie crust. Bake at 350F for 50 minutes or until inserted knife in center comes out clean. Cool.

Display in cookbook

Ingredients for 8 servings

• 1 baked pie shell
• 1.5 cups sugar
• .33 cup and 1 tsp cornstarch
• 1.5 cup water
• 3 egg yolks, slightly beaten
• 3 tbsp butter
• 2 tsp lemon zest (optional)
• .5 cup lemon juice
• 2 drops yellow food coloring

Meringue:

• 3 egg whites
• .25 tsp cream of tartar
• 6 tbsp sugar
• .5 tsp vanilla

Steps

1. Preheat oven to 400F.
2. Mix 1 1/2 cup sugar and cornstarch in a medium saucepan. Stir in water gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil for 1 minute. Stir half of this mixture very slowly into the beaten egg yolks. Blend in the remaining hot mixture when the eggs are fully incorporated and boil 1 minute. Remove from heat. Add butter, lemon zest, lemon juice, and food coloring. Pour into the baked pie shell.
3. Meringue: Beat egg whites and cream of tartar until foamy. Beat in 6 tbsp sugar, one tbsp at a time. Beat until stiff and glossy. Add vanilla. Spoon on meringue and bake for 10 minutes.

Display in cookbook

Ingredients for 8 servings

• 2 cups fresh peaches
• 1 tbsp lemon juice
• .25 cup sugar
• 3 tbsp cornstarch
• 1 tbsp butter
• Dash of salt
• .5 tsp almond extract
• 1 baked pie shell

Steps

1. Sprinkle sliced peaches with lemon juice and sugar. Allow to stand 1 hour. Drain and reserve juice. This should measure about 1 cup. Combine this juice and the cornstarch in a saucepan. Cook and stir till thickened. Stir in butter, salt, and extract. Cool. Place peaches in baked pie shell. Pour the cooled mixture over the peaches and chill.

Display in cookbook

Ingredients for 8 servings

• .75 cup sugar
• .5 tsp salt
• 15 oz can pumpkin
• 12 oz can evaporated milk
• 1 tsp cinnamon
• .5 tsp ground ginger
• .25 tsp ground cloves
• 2 eggs
• 1 unbaked pie shell

Steps

1. Mix sugar, salt, cinnamon, ginger, and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Pour into pie shell.
2. Bake at 425F for 15 minutes. Reduce oven temperature to 350F and bake for another 40-50 minutes or until an inserted knife near the center comes out clean. Cool for 2 hours.

Display in cookbook

Ingredients for 8 servings

• 2.5 cups rhubarb
• 1.75 cups sugar
• .5 tsp salt
• 2 eggs
• 6 finely chopped saltine crackers
• Butter
• Nutmeg

Steps

1. Combine rhubarb, sugar, and salt. Set aside and allow that to sit for 30 minutes.
2. Beat 2 eggs adding the crackers. Mix this egg mixture with the rhubarb and put into an unbaked pie crust. Dot with butter and sprinkle with nutmeg. Cover with the other pie crust. Bake at 350F for an hour or until rhubarb is tender.

Display in cookbook

Ingredients for 8 servings

• 4 chicken breasts
• 1 small can mushrooms
• 6 oz cream cheese with chives
• 3 tbsp milk
• 2 cans crescent rolls
• Pepperidge farm stuffing mix
• 1 can cream of chicken soup
• 1 can chicken broth
• Green onions

Steps

1. Cook chicken breasts, dice, and measure two cups. Make filling by mixing together the diced chicken, chopped mushrooms, softened cream cheese, and milk. Take two triangles of crescent rolls and form into squares until you have 8 squares. Divide filling onto 8 squares, roll into a pillow shaped bundle, then roll each bundle in parmesan or crushed pepperidge farm stuffing mix. Bake at 350F for 30 minutes. Serve with cream of chicken soup mixed with 1 can of chicken broth. Good served with sliced green onions on the top of gravy.

Display in cookbook

Ingredients for 8 servings

• 4 cups fresh or frozen cherries
• 1.25 cup sugar
• 1 tsp vanilla
• .5 tsp almond extract
• 2 tbsp butter
• 2 drops red food coloring
• 2 unbaked pie crusts

Steps

1. Mix cherries, sugar, and cornstarch into a saucepan. Bring to a boil and allow the sauce to slightly thicken. Stir in vanilla and almond extract. Add butter and food coloring. Pour into unbaked pie shell and top with another crust. Bake at 350F for an hour or until done.

Display in cookbook