Crites Family Stuff

Ingredients for 8 servings

• 8 oz cream cheese, room temperature
• 8 oz sour cream
• .5 cup white sugar
• 5 cups seedless red grapes
• .75 cup brown sugar
• .75 cup chopped walnuts

Steps

1. Use crisp, firm grapes. Clean and place in a large bowl. In another bowl, beat together the cream cheese, sour cream and white sugar. Stir this mixture into the grapes. Sprinkle the brown sugar and walnuts over the top. Cover with plastic and refrigerate overnight before serving.

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Ingredients for 8 servings

• 2 cans red kidney beans
• 2 cans cut green beans
• 2 cans wax beans
• .5 cup chopped green pepper
• .5 cup chopped celery
• .33 cup chopped onion

Dressing:

• .5 cup cider vinegar
• .33 cup oil
• .5 tsp pepper
• .5 tsp salt
• .5 cup sugar
• .5 tsp Worcestershire sauce
• .5 tsp celery seed
• Garlic salt to taste

Steps

1. Mix drained beans with chopped vegetables. Mix dressing ingredients together and pour over the mixed vegetables. Cover and refrigerate for 12-48 hours. Serve.

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Ingredients for 4 servings

• 2.25 tsp yeast
• 2 cups warm water
• 5 cups flour to 5 and 1/2 cups flour
• 2 tsp fine sea salt
• Extra virgin olive oil, for the bowl

Steps

1. Dissolve yeast in water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring till smooth. Stir in 2 cups more flour and continue adding more of the remaining 1/2 cup, a little at a time until dough comes away from the bowl but is still sticky.
2. Turn dough onto a lightly floured surface and knead about 10 minutes. Shape dough into a ball and transfer into a lightly oiled bowl, turning to coat. Cover with plastic and let rise until it doubles in volume, about 3 hours. A finger indentation should remain in dough when ready.
3. Place a pizza stone on floor of gas oven (remove racks) or on the bottom rack of electric oven. Preheat oven to at least 500F for 1 hour.
4. Meanwhile, scrape dough out of bowl onto floured surface and cut into 4 pieces, Shape into balls. Dust with flour and cover with plastic. Let rest 20-30 minutes, allowing dough to relax and almost double.
5. Holding top edge of 1 dough ball in both hands, let bottom edge touch surface. (Refrigerate other balls.) Carefully move hands around edge to form a circle, as if turning a wheel. Hold dough on back of hand, letting its weight stretch into a 12 inch round. Transfer dough to a lightly floured paddle. Press out edges with your fingers and dust with flour as needed. Arrange desired sauce and toppings on dough.
6. Heat oven to broil. Align paddle with edge of stone and jerk the pizza gently onto the stone. When edge of pizza touches stone, quickly pull back paddle to transfer pizza to stone. Broil unitl bubbles begin to form in crust and golden brown, 3-4 minutes. Reduce heat to 500F and bake until crust is crisp and golden brown, about 6-8 minutes longer, Remove pizza from oven with paddle. Top with any additional toppings desired. Slice and serve. Repeat with remaining dough.

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Description

Janette Johnson: When Alli was 3 1/2 years old she loved creating recipes. She started her own "My Family Recipes" cookbook. I am kicking myself for not saving all of them...but I did save a few. Here is one using some of her favorite ingredients. I was amazed that she got many of the right kind of ingredients, even though the proportions are a bit off. I just wrote what she told me.

Ingredients for 4 servings

• 3 cups of strawberries
• 10 cups of sugar
• 1 cup of baking powder
• 4 cups of milk
• 6 cups of fruit loops
• 2 cups of vanilla
• 3 eggs
• 5 cups of Chocolate mix

Steps

1. Oven to bake 400. 1 hour and 8 minutes.

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Ingredients for 4 servings

• 2 tbsp finely chopped garlic
• 1 tbsp finely chopped flat-leaf parsley
• .25 tsp garlic powder
• .25 tsp onion powder
• .25 tsp pepper
• .5 cup extra virgin olive oil
• 4 boneless chicken breast halves
• Cachapas (recipe in this book)
• Succotash (recipe in this book)
• Chimichurri sauce (recipe in this book)

Steps

1. Combine garlic, parsley, garlic powder, onion powder, pepper and olive oil. Rub this into the chicken and marinate in refrigerator at least 2 hours or overnight.
2. Preheat oven to 350F. Remove chicken from refrigerator . Heat an oven-proof saute pan over medium heat. Add chicken and saute, skin-side down until golden brown, about 1 minute. Transfer pan to oven and bake 6-7 minutes. Turn and cook for 5-6 minutes more.
3. Serve over a warm cachapa. Spoon a little succotash over and drizzle with chimichurri sauce.

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Ingredients for 24 servings

Jam:

• 1 lb rhubarb, trimmed, cut into 1 inch pieces
• .5 cup sugar
• .5 cup water
• 1 vanilla bean

Shortbread:

• 4 cups flour
• 2 tsp baking powder
• .25 tsp salt
• 1 lb unsalted butter, room temperature
• 4 egg yolks
• 2 cups sugar
• Powdered sugar for dusting

Steps

1. Make jam: Split vanilla bean and scrape seeds into a saucepan. Add rhubarb, sugar and water and bring to a simmer, stirring often until rhubarb softens and forms a soft mass, about 10 minutes. Remove and discard vanilla bean. Pour jam into a bowl and set aside. (Can use 1 cup of favorite jam.)
2. Make shortbread: Whisk together flour, baking powder and salt. Set aside. In a separate bowl, beat butter until pale and fluffy. Add yolks and sugar. Beat until sugar is dissolved and mixture is light. Add dry ingredients, mixing just until ingredients are incorporated. Divide dough in half and form into balls. Wrap in plastic and freeze for 30 minutes. Can be frozen up to 1 month-thaw in refrigerator overnight before using.
3. Preheat oven to 350F. Remove 1 ball from freezer and, using the large holes on a box grater, grate the dough into a 9x13 dish. Pat the dough gently into the corners. Spread with the jam. Evenly grate remaining dough over jam. Bake until golden brown, about 40 minutes. While still warm, dust with powdered sugar. Cool. Cut into bars.

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Ingredients for 12 servings

Dough:

• 1 tbsp yeast
• 1 cup warm water
• 2.5 cups flour
• .5 tsp sugar
• 1 tsp salt
• .25 cup oil

Meat Topping:

• 1 lb ground beef
• 3 tbsp tomato paste
• 1 tbsp kosher salt
• 1 tsp garlic powder
• .5 tsp pepper
• .5 tsp paprika
• 1 tbsp dried mint
• .5 tsp allspice
• 1.5 onions, chopped
• 2 cloves garlic, finely chopped
• 3 tbsp finely chopped green pepper
• 1 tsp finely chopped jalapeno pepper
• .5 cup finely chopped parsley
• 14 oz can seedless tomatoes, well drained and rinsed, chopped
• Lemon wedges and plain yogurt, for garnish

Steps

1. Dissolve yeast in water for 5 minutes until foamy. In a large bowl, sift together flour, sugar and salt, mix with spatula. Create a well in the center and add the dissolved yeast and oil. Stir until well combined. Rub hands with a little oil and knead dough for 10 minutes. Cover with plastic wrap and let proof for 2 1/2 hours. Punch down, divide into 13 egg-sized balls and roll each by hand with a rolling pin into 7-8 inch diameter cakes about 1/8 inch thick. Preheat oven to 450F.
2. For meat topping: Combine meat, tomato paste, salt, garlic powder, pepper, paprika, mint, and allspice in a bowl. In a food processor, pulse onion and fresh garlic until it is thick and chunky. Add this to meat mixture. Put bell pepper, jalapeno and parsley in food processor and fulse until fine. Add this to the meat mixture. Puree the tomatoes in the food processor and mix into the meat. Mix by hand, cover and refrigerate for 2 hours.
3. Spread a thin layer of meat mixture onto each dough cake and place on lightly oiled sheet pan. Bake for 15-20 minutes or until meat is cooked through and edges of dough start to brown. To serve, squeeze a bit of lemon on top and follow by a dollop of plain yogurt, roll up and eat. Repeat with remaining cakes. May individually wrap each cake in plastic and freeze for future use.

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Ingredients for 4 servings

• 4 boneless skinless chicken breasts
• .5 cup flour
• 20 oz can pineapple chunks in juice
• .75 cup cider vinegar
• 2 tbsp soy sauce
• 1 cup sugar
• .5 tsp ginger
• 1 chicken bouillon cube
• .25 cup cold water
• 2 tbsp cornstarch
• 1 large green pepper
• 3 cups hot cooked rice

Steps

1. Preheat oven to 400F and spray a 9x13 pan with cooking spray.
2. Trim chicken and pat dry. Coat with flour and shake off any excess. Place in pan and put in oven. Meanwhile make sauce by draining pineapple juice into a saucepan. Set aside the chunks. Add vinegar, sugar, soy sauce, ginger, and bouillon in with the juice. Combine the cornstarch and water and blend until smooth. Add to the saucepan and boil for 1 minute, whisking to dissolve sugar. Boil for 2 minutes. Pour sauce over chicken and lower oven temperature to 350F. Bake 20 minutes.
3. Remove stem, seeds and white veins from green pepper. Slice into rings. Arrange rings and spoon pineapple chunks over chicken. Bake 20 minutes longer. Make a bed of rice on a serving platter and place chicken along with sauce, peppers and pineapple on top.

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Ingredients for 6 servings

• 2 lbs large shrimp, peeled
• .33 cup fresh lime juice
• .25 cup orange juice concentrate or juice of 1/2 of fresh orange
• 2 tbsp soy sauce
• 2 tbs Worcestershire sauce
• 2 tbsp honey
• 1 garlic clove, crushed

Salad:

• 2 cups coarsely chopped tomato
• .5 cup sliced green onion
• .5 cup chopped fresh cilantro
• 15 oz can black beans, rinsed and drained
• 15 oz can corn, drained
• 1 jalapeno pepper, seeded and chopped
• .25 cup lime juice
• 2 tbsp olive oil
• .5 tsp cumin
• .25 tsp salt
• .125 tsp pepper

Steps

1. Marinate shrimp for 1 hour before broiling or grilling. Mix salad ingredients and spoon onto a serving plate. Top with grilled shrimp and serve.

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Ingredients for 4 servings

• 1.5 lb london broil or flank steak

Marinade:

• 3 tbsp olive oil
• 3 tbsp fresh lime juice
• 1 large clove garlic, minced
• 1 tsp cumin

Glaze:

• 2 tbsp honey
• 1 tbsp dijon mustard
• 1 tbsp hoisin sauce
• 1 tbsp fresh lime juice
• 2 tsp minced canned chipotle chilis
• 1 large garlic clove, minced

Steps

1. Make marinade for the steak and marinate overnight and into the next day.
2. Combine ingredients to make glaze. Depending on the size of the steak, you may want to double the glaze recipe. Reserve some of the glaze to serve with the cooked steak. Brush some of the glaze onto the steak while grilling. Cut steak into thin diagonal slices. Be sure it is still at least pink in the middle. Do not overcook .

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