Crites Family Stuff

Ingredients for 4 servings

• 2 cups buttermilk plus 6 additional tbsp
• 2 tbsp salt
• 1 whole chicken, cut into 8 pieces (don't use wings and backs)
• 3 cups flour
• 2 tsp baking powder
• .75 tsp dried thyme
• .5 tsp pepper
• .25 tsp garlic powder
• 5 cups vegetable shortening or peanut oil

Steps

1. Whisk 2 cups buttermilk and salt in bowl until salt is dissolved. Add chicken and stir to coat. Cover with plastic and refrigerate for 1 hour.
2. Whisk flour, baking powder, thyme, pepper, and garlic powder together in a large bowl. Add remaining 6 tbsp buttermilk, with fingers, rub flour and buttermilk together until it resembles coarse wet sand.
3. In 2 batches, drop chicken into flour mixture and thoroughly coat, gently pressing flour into chicken. Shake excess flour from each piece of chicken and transfer to wire rack set inside a rimmed baking sheet.
4. Heat oil (should measure 3-4 inches deep) in large heavy Dutch oven to 375F. Place chicken pieces, skin side down in oil. Cover and fry until deep golden brown, 8-10 minutes. Remove lid after 4 minutes check for even browning. Adjust if necessary. When ready to turn, use tongs to flip chicken and finish cooking with lid off, 6-8 minutes. When chicken is done, transfer to plate lined with paper towel and drain for 5 minutes. Serve.

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Ingredients for 8 servings

• 8 medium carrots, bias sliced 1 inch thick
• 4 medium parsnips, bias sliced 1 inch thick
• 12 baby beets, peeled and halved
• 2 tbsp snipped parsley
• 2 tsp snipped fresh majoram, thyme, or rosemary (or 1/2 tsp dried majoram)
• .25 tsp salt
• 3 tbsp olive oil
• 4 cups peeled, seeded winter squash, cut into 1 1/2 inch pieces
• .25 cup brown sugar

Steps

1. Preheat oven to 375F. In large saucepan cook carrots and parsnips, covered in a small amount of boiling water for 3 minutes.
2. In a 9x13 pan combine the partially cooked carrots and parsnips and beets. Sprinkle with salt, parsley and one of the majoram, thyme, or rosemary. Drizzle with oil and toss vegetables to coat. Cover pan with foil. Bake for 30 minutes, stirring vegetables once. Stir in squash pieces, cover and bake 20 more minutes, just until vegetables are barely done. Remove from oven. Cool and chill overnight. Remove from refrigerator 30 minutes before final roasting.
3. Preheat oven to 450F. Stir brown sugar into vegetables until mixed. Return vegetables to oven and bake uncovered about 25 minutes until vegetables are tender and glazed. Transfer to serving dish.

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Ingredients for 4 servings

• 2 cups flour, plus more for kneading
• 1 egg
• .5 tsp baking powder
• 1 tsp sugar
• .25 tsp salt
• 2 tbsp plain yogurt
• .25 cup milk, warmed
• 2 tsp oil
• 2 medium onions, chopped
• .25 cup green pepper, chopped
• .25 cup coriander, finely chopped
• .25 cup butter, melted

Steps

1. Mix flour, egg, baking powder, sugar, salt, yogurt, milk and oil until combined. Gradually add 1/3 cup water and knead dough until firm but not too soft. Let dough rest, covered with a damp cloth for at least 2 hours.
2. Place a pizza stone in oven, heat to 350F. Divide dough into 4 pieces and knead each piece on a floured surface until smooth, forming into a ball. Rest for 10 minutes.
3. On a lightly floured surface, press each ball into a disk, 8 inches in circumference. Cover entire surface with onions, pepper, and coriander. Place on hot pizza stone in oven and bake until bread puffs up and brown blisters form on the surface, 5-10 minutes. Remove from oven and brush with melted butter.

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Ingredients for 8 servings

• 2 lbs baby back pork ribs
• 2 tbsp toasted sesame oil
• .25 cup Chinese 5-spice powder
• Kosher salt and freshly ground pepper
• 1 tbsp toasted sesame seeds for garnish
• Chopped fresh cilantro for garnish

Pineapple Glaze:

• 2 tbsp unsalted butter
• 1 fresh pineapple, peeled and cubed
• 1 cup soy sauce
• .5 cup dark rum
• .25 cup hoisin sauce
• .25 cup ketchup
• 3 tbsp rice vinegar
• .25 cup brown sugar
• 1 fresh red chile, sliced thin
• 2 garlic cloves, crushed
• 1 (2-inch) piece of fresh ginger, whacked open with the flat side of a knife
• Thai hot sauce

Steps

1. Preheat oven to 300F. Rub ribs all over with sesame oil. Generously season with 5-spice powder, salt and pepper. Arrange ribs, single layer in shallow roasting pan and roast for 2-2 1/2 hours.
2. Prepare glaze: In saucepan over medium heat, melt butter and and pineapple chunks and saute for 3 minutes. Add soy sauce, rum, hoisin, ketchup, sugar, chile, garlic and ginger. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes. Pull out ginger pieces. Pour glaze into a blender and puree until smooth. Add thai hot sauce to taste.
3. In the last 30 minutes of cooking of ribs, baste with some of the glaze. When pork is done, pork will pull away from the bone. When ready to eat, baste ribs with more glaze and put under broiler for 5-8 minutes, watching closely for a nice crust (will burn easily). Separate ribs with cleaver, pile onto a platter, pour remaining glaze, garnish with sesame seeds and cilantro.

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Description

We all look forward to Stephanie Sundseth bringing her awesome sweet potatoes to Thanksgiving dinner each year! This is her recipe.

Ingredients for 20 servings

• 6 large boiled sweet potatoes
• .75 cup butter
• .5 cup heavy cream
• 3 eggs
• 1.5 tsp vanilla
• .66 cup flour
• 2 cups brown sugar
• 1 cup sugar
• Pecans, chopped (optional)

Steps

1. Reserve 1/4 cup butter and 1 cup brown sugar and nuts for topping. Combine to make a crumble mixture.
2. Mash potatoes with butter and beat in remaining ingredients. Top with crumble mixture. Bake at 375F for 1 hour or until hot and bubbly.

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Description

Every Christmas season we honor Grandpa Wold by eating whipped cream and gingerbread! He loved whipped cream and used gingerbread as the vehicle to eat it. We make cookies and use whipped cream as a dip. It wouldn't be Christmas without biting heads and feet off the gingerbread men.

Ingredients for 24 servings

• 1.5 cups dark molasses
• 1 cup brown sugar
• .66 cups cold water
• .33 cup shortening
• 6 cups flour
• 2 tsp baking soda
• 1 tsp salt
• 1 tsp cloves
• 2 tsp ginger
• 1 tsp cinnamon

Steps

1. Cream molasses, sugar, water and shortening. Add remaining ingredients. Dough will be a bit sticky but firm. Cover and refrigerate at least 2 hours.
2. Preheat oven to 350F. Roll dough out between 1/4 to 1/2 inch thick on lightly floured counter. Cut with floured cutter and place 2 inches apart on greased cookie sheet. Bake for 10-12 minutes.

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Ingredients for 8 servings

• .5 lb bacon, cut into pieces
• .75 cup onion, chopped
• .75 cup carrot, peeled and sliced
• .75 cup celery, sliced
• 1 clove garlic, minced
• 4 cups water
• 12 oz dried lentils (2 cups)
• 1 tsp chicken bouillon
• .5 tsp salt
• .5 tsp pepper
• .5 tsp thyme
• 1 bay leaf
• 2 quarts tomatoes or 1 (28 oz) can whole tomatoes with liquid
• 1 cup water, as needed

Steps

1. Fry bacon in large Dutch oven until crisp, drain on paper towels. Add onion, carrot, celery, and garlic to bacon fat. Cook over medium heat until celery is tender, about 10 minutes. Stir in bacon and 4 cups water with the lentils, bouillon, salt , pepper, bay leaf, thyme and tomatoes. Heat to boiling, reduce heat. Cover and simmer until soup thickens and lentils are done, about 1 hour. Add more water as needed.

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Ingredients for 8 servings

• 8 cups water
• 1 lb dried split peas
• .5 cup onion, diced
• 1 ham bone with some meat still on it
• 1 tsp salt
• .25 tsp pepper
• 1 cup carrots, peeled and sliced into nickels
• 1 cup celery, sliced

Steps

1. Heat water and peas to boiling. Boil for 2 minutes and remove from heat. Cover and let stand for 1 hour. Stir in onion, ham (I like to use butt portion ham bone left overs that still have meat on it-or 1 lb of crisped crumbled bacon if I have no ham), salt and pepper. Heat to boiling and simmer until peas are done, about 30-40 minutes.
2. Remove ham bone and trim meat, cutting into bite-sized pieces. Stir meat piece back in to soup and add carrots and celery. Simmer until vegetables are tender, about 30 minutes.

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Description

This is a unique way to share the story of the death and resurrection of Christ the night before Easter Sunday.

Ingredients for 18 servings

• 1 cup whole pecans
• 1 tsp vinegar
• 3 egg whites
• Pinch salt
• 1 cup sugar
• Zipper baggie
• Wooden Spoon
• Tape
• Bible

Steps

1. Preheat oven to 300F. Place pecans in the baggie and let the children beat the bag with the wooden spoon to break the nuts into small pieces. Set the bag aside. Explain that after Jesus was arrested he was beaten by the Roman soldiers. Read John 19:1-3.
2. Let the children smell the vinegar. Put 1 tsp into the mixing bowl. Explain that when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30.
3. Add egg whites to vinegar. Eggs represents life. Explain that Jesus gave his life for us that we may live again. Read John 10:10-11.
4. Sprinkle a little salt in each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27.
5. So far the ingredients are not very appetizing. Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because he loves us. He wants us to know and belong to him. Read Psalms 34:8 and John 3:16.
6. Beat with a mixer on high speed until stiff peaks form. Explain that the color white represents the purity of those whose sins have been cleansed by Jesus. Read Isaiah 1:18 and John 3:1-3.
7. Fold in broken nuts. Drop by teaspoons onto a wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matthew 27:57-60.
8. Put the cookie sheet in the oven, close the door and turn the oven off. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matthew 27:65-66.
9. Go to bed. Explain that the may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22.
10. On Easter morning, open oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow. On the first Easter, Jesus' followers were amazed to find the tomb open and empty. Read Matt 28:1-9. He has risen.

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Description

This sauce is used in the Sloppy Annie recipe.

Ingredients for 7 servings

• 3 large green peppers, diced
• 3 large onions, diced
• 18 large tomatoes, scalded, peeled and chopped
• 6 tsp salt
• 2 cups sugar
• 1.5 dried red chili pepper, (chile de arbol)
• 2 cups apple cider vinegar
• .5 tsp ground cloves
• .25 tsp ground ginger
• .5 tsp ground nutmeg
• 2 tsp cinnamon
• .25 tsp cayenne pepper

Steps

1. Combine all ingredients, bring to a boil and simmer for 6 hours. Pour into pint jars, seal and water bath for 20 minutes, or according to you altitude. Makes 7 pints.

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