Crites Family Stuff

Description

This method of cooking beef and chicken is used throughout all of Paty's recipes.

Ingredients for 4 servings

Beef

• Beef roast of any size
• Salt

Chicken

• Any pieces of chicken
• 1 onion
• Salt
• Peppercorns

Steps

1. For Beef: Place roast in a crock pot and generously salt. Slow cook for 8 or more hours. Cool until you can handle it and shred the meat with your fingers, removing all bones and fat.
2. For Chicken: Put chicken in a large pot and cover with water. Add onion, salt (1-3 tsp depending on amount of chicken), and peppercorns. Bring to a boil and simmer for 2-4 hours. Cool. Remove chicken. Discard skin, bones, and fat. Shred and use. The stock can be saved and frozen for future use.

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Ingredients for 10 servings

• Olive oil
• 1 lb pork shoulder, cubed
• 4 (16 oz) cans black beans, drained and rinsed, divided
• 1 lb kielbasa sausage
• 1 ham hock
• 1 large onion, chopped
• 2 bay leaves
• 2 garlic cloves
• Salt and pepper, to taste
• Fresh parsley, chopped
• Orange, thinly sliced
• 4 cups cooked white rice

Steps

1. In large Dutch oven, heat 2 tablespoons oil over medium heat. Add cubed pork and cook until browned (about 8 minutes). Add 3 cans black beans, 6 cups water, sausage, ham hock, 1/2 cup onion, bay leaves, garlic, and bring to a boil. Simmer for 1 hour. Add water as needed to keep pork and beans submerged.
2. In a skillet, saute the remaining onion in olive oil until caramelized, about 15 minutes. Add 1 can green beans and half can water to the onion. Heat and mash together. Stir onion mixture into the stew and cook for another 30 minutes.
3. To serve, remove bay leaves, ham bone, and garlic, season with salt and pepper. Garnish with parsley and sliced oranges and serve with rice.

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Description

This is a favorite at Thanksgiving, among the many!

Ingredients for 8 servings

• 8 oz cream cheese, softened
• .33 cup sugar
• 1 cup sour cream
• 2 tsp vanilla
• 8 oz frozen whipped topping, thawed
• 1 chocolate crumb crust (8 in)
• .25 cup cocoa
• 1 tbsp powdered sugar
• 21 oz cherry pie filling

Steps

1. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream and vanilla. Fold in whipped topping. Spread half of the mixture evenly into crust.
2. Fold cocoa and powdered sugar into remaining whipped topping mixture. Carefully spread over cream cheese layer. Refrigerate for at least 4 hours.
3. Cut into slices and serve with cherry pie filling.

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Ingredients for 16 servings

• 8 pieces uncooked chicken with bones
• 1.5 quarts water
• 1.5 tsp salt
• 10 peppercorns
• 3 cloves garlic
• .5 medium onion
• 1 large can hominy, or frozen corn
• 2 cups guajillo salsa (recipe in this book)

Steps

1. Combine the chicken, water, salt, peppercorns, garlic and onion. Bring to a boil and simmer 2 hours. Remove from heat and cool. Strain broth and bone and shred chicken. Return chicken to broth and add hominy and salsa and bring to a simmer. Serve.

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Ingredients for 16 servings

• 2 cups instant masa
• 1 tsp baking powder
• .5 tsp salt
• 1.25 cups water or broth
• .66 cup shortening or lard
• Shredded chicken, beef, or pork mixed with guajillo salsa
• Dried corn husks

Steps

1. Make tamale dough by combining the masa, salt, and baking powder in a bowl. Mix in water with fingers to make a soft dough. Using a mixer, beat shortening till light and fluffy. Add masa dough and beat until dough is spongy in texture. To test if dough is spongy enough, drop a small bit of dough into a cup of water and see if it floats.
2. Soak corn husks in warm water for 1/2 hour. Drain. Lay the larger husks out on the counter and put 2-3 tbsp of masa dough into each center. Add 2-3 tbsp of the meat mixed with salsa. Add 1-2 tbsp more of masa. Flatten slightly. Then fold the corn husk sides in and the bottom up, forming a little bundle. Place all the bundles, open end up, into a steamer. Steam for 1 hour or until masa can be pulled away from the corn husks without sticking. Serve with red salsa and sour cream.

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Ingredients for 36 servings

• .5 cup and 2 tbsp sweetened condensed milk
• 1 tsp vanilla
• 2 cups powdered sugar
• 14 oz shredded coconut
• Almonds
• Chocolate, melted (for dipping)

Steps

1. Mix together the sweetened condensed milk and vanilla. Add powdered sugar, a little at a time. Stir in coconut. Mixture will be very thick. Grease a 9 x 13 pan. Press the mixture tightly into pan. Place the pan in fridge until mixture is firm, about 24 hours. Cut into little rectangle bars, put almonds on top and dip in chocolate. Place on a cookie sheet lined with wax paper and allow to set.

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Ingredients for 1 serving

• 2.5 cups flour
• 1.66 cups sugar
• 1.25 tsp baking powder
• 1.25 tsp baking soda
• 1 tsp salt
• .66 cup oil (I like to use 1/2 cup oil and 1/2 cup applesauce)
• 3 eggs
• 3 mashed bananas
• .5 tsp vanilla
• 1 tbsp vinegar
• .66 cup milk

Steps

1. Mix together flour, sugar, baking powder, baking soda, salt, and oil (and applesauce if using).
2. In a separate bowl, combine vinegar and milk and let stand for a few minutes. Then add eggs, bananas, and vanilla.
3. Mix all ingredients together and pour into loaf pan. Bake for 1 hour at 350F.

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Ingredients for 6 servings

• 1 lb ground beef
• .5 onion, chopped
• .5 cup ketchup
• 1 can tomato soup
• 1 tbsp brown sugar
• 1 tbsp worcestershire sauce
• .75 tbsp vinegar
• 1 tbsp mustard

Steps

1. Brown ground beef with onion. Drain. Mix remaining ingredients then add to pan with cooked ground beef. Simmer for 1 hour and serve on hamburger buns.

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Ingredients for 4 servings

• 2 boneless, skinless chicken breasts
• .5 cup Italian salad dressing
• .25 tsp basil
• .25 tsp garlic powder
• .25 tsp oregano
• .25 tsp crushed red pepper flakes
• .5 cup grated Parmesan cheese
• 4 potatoes, peeled and chopped

Steps

1. Place chicken in bottom of crock pot. Sprinkle with half of dressing, spices, and cheese. Put potatoes on top or around the chicken. Sprinkle with remaining dressing, spices, and cheese. Cook on low for about 6-8 hours or until chicken and potatoes are tender.

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Description

Be careful when you make this, you might just eat the whole thing yourself!

Ingredients for 8 servings

• 16 oz cream cheese, room temperature
• .25 cup sugar
• 2.5 tsp vanilla
• 1 tbsp flour
• 3 eggs

Cake:

• .75 cup oil
• 1 cup sugar
• 2 eggs
• 1.5 tsp vanilla
• 1 cup flour
• 1 tsp baking soda
• 1.5 tsp cinnamon
• .25 tsp allspice
• Dash nutmeg
• 8.5 oz can crushed pineapple, packed in juice, drained well (reserve juice)
• 1 cup grated carrots
• .5 cup coconut
• .5 cup chopped walnuts or golden raisins, optional

Frosting:

• 2 oz cream cheese, softened
• 1 tbsp butter, softened
• 1.75 cups powdered sugar
• 1 tsp vanilla
• 1 tbsp reserved pineapple juice

Steps

1. In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Beat in flour and eggs until smooth. Set aside.
2. Prepare cake: In a bowl, combine oil, sugar, eggs, and vanilla. Mix well. Stir in dry ingredients, mixing well. Stir in drained pineapple, carrots, coconut, and walnuts. Spread 1 1/2 cups cake batter over bottom of greased 9 inch spring form pan. Drop half of the cream cheese mixture over batter by spoonful, top with the remaining cake batter. Drop by spoonful the remaining cream cheese mixture and then spread it evenly with a knife. Do not marble. Bake in 300F preheated oven for 70-80 minutes or until cake is set and cook through. Cool to room temperature, then refrigerate. When cake is cold, prepare frosting and frost top only. Refrigerate 3-4 hours before serving.
3. Frosting: Beat frosting ingredients until smooth. Frost cooled cake.

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