Crites Family Stuff

Ingredients for 6 servings

• 1 lb skinless, boneless chicken breast, cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• .5 cup sliced celery
• .33 cup butter
• .33 cup chopped onion
• .33 cup all-purpose flour
• .5 tsp salt
• .25 tsp black pepper
• .25 tsp celery seed
• 1.75 cups chicken broth
• .66 cup milk
• 2 (9 inch) unbaked pie crusts

Steps

1. Preheat oven to 425F.
2. In a saucepan, combine chicken, carrots, peas, and celery (frozen vegetables may be substituted, but my preference is fresh). Add water to cover and boil for 15 minutes. Remove from heat, drain and set contents aside.
3. In that now empty saucepan, over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place chicken mixture in bottom of pie crust. Pour hot liquid mixture over the chicken. Cover with the top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30-35 minutes or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

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I found this one on my favorite cooking show "Good Eats".

Ingredients for 4 servings

• 3 tbsp butter
• 2 tbsp red bell pepper, finely chopped
• 1 green onion, finely chopped
• 1 clove garlic, finely chopped
• 3 tbsp heavy cream
• 1 egg
• 1 tbsp dijon mustard
• .5 tsp minced fresh parsley
• Dash cayenne pepper or hot sauce
• 1 cup bread crumbs
• .5 cup freshly grated Parmesan cheese
• 2 tsp oil
• 1 lb crab meat

Dill Sauce:

• 1 cup mayonnaise
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon zest
• 1 minced garlic clove
• .25 cup buttermilk
• 1 tbsp fresh parsley, chopped
• 2 tsp lemon juice

Steps

1. Melt 1 tbsp butter in heavy skillet over medium heat. Saute pepper, onion and garlic for 3 minutes.
2. In a separate bowl, combine cream, mustard, egg, parsley, cayenne, and 1/2 cup bread crumbs. Mix well. Gently fold in crab meat. Form 8 patties.
3. Mix 1/2 cup bread crumbs with cheese. Pat topping on both sides of patties. Refrigerate for 2 hours to set.
4. Combine oil and remaining butter in skillet. Cook 3 minutes on each side or bake at 400F for 7-10 minutes.
5. Enjoy with dill sauce!
6. Make the sauce by mixing together the mayonnaise, dill, lemon zest, garlic, buttermilk, parsley and lemon juice. Mix until blended.

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I love making this when we have lots of people to feed. Everyone loves it.

Ingredients for 12 servings

• 3.5 pound pork butt roast (ask butcher to cut into 1/4 inch pieces)
• 1 large white onion
• 10 Anaheim chili peppers
• 8 tomatillos
• 1 green bell pepper
• 2 large potatoes
• 2 heaping tbsp cumin
• 2 tbsp olive oil
• 2 garlic cloves, minced

Steps

1. Chop onion. Put into a small pan with 1 tbsp olive oil and cook on medium for 5 minutes. Turn heat to low and cook for 30 minutes, stirring frequently. This adds a lot of flavor. Put garlic in for the last 5 minutes of cooking time. In another oiled skillet, add the pork and cook on medium high till pieces are browned. Stir frequently.
2. Meanwhile, put tomatillos into a bowl of warm water to soak, allowing the skins to come off easier. Remove the seeds and chop up the green bell and chili peppers. Peel the tomatillos and cut in half. Put them all together in a food processor and puree.
3. In a big pot, add meat, onions, tomatillo mixture, and cumin. Add water to just cover the meat. Simmer for at least 4 hours. Peel and chop the potatoes, adding them during the last half hour of cooking. When the potatoes are tender, remove from heat. Serve with flour tortillas and top with shredded cabbage and sour cream.

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Don't be intimidated by the amount of garlic. It is so delicious!

Ingredients for 6 servings

• Prime Rib Roast
• 30 cloves of garlic, unpeeled
• .25 cup olive oil
• .33 cup cream style horseradish

Steps

1. Preheat oven to 350F. Toss garlic and olive oil in a small baking dish and cover. Bake garlic until it softens, but doesn't get too brown (about 30 minutes). Immediately drain the oil into a food processor. Allow garlic to cool before adding it to the food processor. When cooled, puree together with the horseradish.
2. Place the beef on a rack in a baking sheet. Sprinkle with salt and pepper. Spread a thin layer of pureed garlic on the underside of the beef. Place garlic side down and spread remaining garlic mixture on the other side. Refrigerate for at least 3 hours.
3. Preheat oven to 500F. Insert a thermometer into the side of the meat. Bake for 15 minutes to form a crust on the top, then reduce the heat to 350F and bake until thermometer reaches 115F. Remove from oven and allow the roast to rest for 30 minutes before slicing.
4. Pour the remaining juices into a pan and simmer for gravy.

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My mom Pam made these for us all the time because they were my dad's favorite! After all, we are from Idaho so potatoes were a must with every dinner!

Ingredients for 4 servings

• 4 large potatoes
• Butter
• Sour Cream
• Milk
• Salt and pepper to taste
• Cheese
• Chives

Steps

1. Bake potatoes at 350F until fork tender. Allow to cool enough for handling. Cut in half, scoop out potato into a mixing bowl, leaving the skins intact. Set skins aside. Add butter, sour cream, and milk enough to make a smooth and creamy texture. Add salt and pepper to taste. Fill the skins with potato mixture. Top with cheese and chives. Bake again in a 375F oven until the cheese is melted and potatoes are heated through.
2. Jennifer Crites: Twice-Baked Potato Variations. Garlic: Add 2 mashed roasted garlic heads to the potato mixture. Top with butter and Parmesan cheese before second baking. Garlic Dill: To the garlic version, add 2 tsp dill weed and top the potato with a light sprinkle of more dill. Bacon: Add cooked and crumbled bacon bits into the potato mixture. ( Jolene does this often)

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These are the brownies that were made in the bakery where Uncle John, Uncle Gary, Aunt Jennifer, and Uncle Walter worked on BYU Campus.

Ingredients for 15 servings

• 1 cup margarine
• .5 cup cocoa
• 2 tbsp honey
• 4 eggs
• 2 cups sugar
• 1.75 cup flour
• .5 tbsp baking powder
• .5 tsp salt
• 1 cup chopped walnuts

Mint Icing:

• 5 tbsp margarine
• Dash of salt
• 3 tbsp milk
• 1 tbsp milk
• 1 tbsp light corn syrup
• 2.33 cups powdered sugar
• .5 tsp mint extract
• 2 drops green food coloring
• 12 oz container chocolate icing/or your own homemade

Steps

1. Melt 1 cup margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and 1/2 tsp salt. Mix well. Add nuts. Pour batter into a greased 9x13 baking pan. Bake at 350F for 25 minutes. Cool.
2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove and carefully add a layer of chocolate icing.

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Ingredients for 4 servings

• 1 whole large onion
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 tbsp (scant) salt
• 0.25 teaspoons cayenne pepper
• 1 quart canola oil
• Black pepper to taste

Steps

1. Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.
2. Combine dry ingredients and set aside.
3. Heat oil to 375 degrees.
4. Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove as soon as golden brown.
5. Repeat until onions are gone.
6. Eat before your family sees them.
7. Repeat with another onion, because they’ll be really mad they didn’t get any.

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Ingredients for 12 servings

• 2 (3 oz) boxes grape or blackberry Jello
• 2 cups boiling water
• 8 oz can crushed pineapple
• 1 can blueberries

Topping

• 8 oz cream cheese, softened
• .5 cup sour cream
• .5 cup powdered sugar
• .5 tsp vanilla
• .5 cup chopped pecans

Steps

1. Add boiling water to the jello mix. Stir to dissolve.
2. Drain pineapple, reserving juice. Drain blueberries, reserving juice. Combine the pineapple and blueberry juices to make 1 cup liquid. Add juice to the jello mixture. Stir in both fruits. Pour into a 9x13 pan and allow to set.
3. Topping: Beat together cream cheese, sour cream, sugar, and vanilla. Spread over the top of the set jello. Sprinkle with nuts.

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Jennifer Crites: This recipe is a staple for Farmer family gatherings. Many will remember the separate bowl prepared for Grandpa Farmer because he didn't like cottage cheese. When I make it, there are no mushrooms. Aunt Deb adds mushrooms, but she makes it wrong!
Amber Silberberger: This is my favorite salad Aunt Deb makes...my dad and I always made it for Christmas. Now I make it every Easter for my family. I bring it to pot lucks and get so many compliments on it!!! I LOVE this salad, thanks Aunt Deb!!

Ingredients for 16 servings

Dressing:

• 1 cup apple cider vinegar
• 1 cup oil
• .75 cup sugar
• 1 tsp salt
• 2 tsp poppy seeds
• 1 tsp dry mustard
• 1 medium red onion, thinly sliced
• .75 lb sliced mushrooms (COMPLETELY OPTIONAL AND BETTER LEFT OUT)

Salad:

• 2 pkgs (6 oz each) fresh spinach leaves
• 1 head lettuce
• 2 cups cottage cheese
• .5 lb bacon (or more), cooked and crumbled
• .75 lb Swiss cheese, grated

Steps

1. Prepare the dressing the night before so you can marinate the onions and nasty mushrooms (if you so choose to use them). Mix together the vinegar, oil, sugar, salt, poppy seeds, dry mustard, onion and mushrooms.
2. Rinse and trim the spinach. Clean and tear up the lettuce into bite size pieces. Mix together and add the Swiss cheese and bacon. Just before serving add the cottage cheese and dressing.

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Ingredients for 30 servings

• 6 cups Rice Chex
• 6 cups Golden Grahams
• 1 cup coconut
• 1 cup almonds
• 1 cup cashews
• 1 cup butter
• 1 cup light corn syrup
• 1 cup sugar

Steps

1. Mix cereal and nuts together in a large bowl.
2. In a saucepan, boil the butter, corn syrup and sugar for 4 1/2 minutes. Pour over cereal mixture and mix gently. Cool 1 hour.

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