Crites Family Stuff

Description

Dorothy Farmer: This recipe has been enjoyed by many. It was originally given to be used with spareribs, but it can also be used with pork chops, chicken, etc. The longer and slower you cook the meat the better it will be.

Ingredients for 8 servings

• .33 cup onion, chopped
• 3 tbsp butter
• 1 cup catsup
• .33 cup vinegar or lemon juice
• 2 tbsp brown sugar
• .5 cup water
• 2 tsp prepared mustard
• 1 tbsp worcestershire sauce
• .125 tsp pepper
• Salt

Steps

1. Combine all ingredients together and then pour over browned spareribs and bring sauce to a boil. Place in crock pot at 300F and simmer until meat is tender. This can be done on the stove top. Slowly simmer up to four hours. The longer and slower you cook the meat the better.

Display in cookbook

Ingredients for 8 servings

• 1 cup sour cream
• .5 the juice of a lemon
• 2 tbsp mayonaise
• Salt
• Pepper
• .25 cup zesty bleu cheese
• 3 green onions

Steps

1. Chop green onions finely. Combine all ingredients in a bowl. Add salt and pepper to taste. WARNING - the onions will make the dressing a stronger flavor as it sets longer.

Display in cookbook

Ingredients for 8 servings

• 1 cup butter
• 1.5 cup sugar
• 4 oz unsweetened chocolate, melted and cooled
• 2 tsp vanilla
• 4 eggs
• 1 baked 9-inch pie crust

Steps

1. Cream butter and sugar until smooth. Add chocolate and vanilla. Add eggs, one at a time, beating each egg for 5 minutes. Turn into cooled pie shell. Chill for at least 1 hour.

Display in cookbook

Ingredients for 6 servings

• 1 small pkg sugar free jello (red or orange)
• 1 small container cottage cheese
• 1 container cool whip
• 1 can pineapple, drained
• 1 can Mandarin oranges, drained (optional)

Steps

1. Mix together and enjoy!

Display in cookbook

Description

This has got to be the best chocolate syrup recipe ever. Aunt Thelma did the family a favor when she gave it to us.

Ingredients for 20 servings

• 2 cups sugar
• .25 cup cocoa
• 1 large can canned milk
• .5 cup margarine or butter
• 1 tsp vanilla

Steps

1. Combine and boil six to eight minutes depending on how thick you like the syrup. Add vanilla. Will store in refrigerator a month or so.

Display in cookbook

Description

Debbie McFarland: Although this recipe originally came from Janette, Zach claims it as his in the McFarland family.

Ingredients for 16 servings

• 2 cups rice
• .25 tsp salt
• .5 tsp vanilla
• .5 quart water
• 1 can of evaporated milk
• .5 tsp cinnamon
• 2 cups sugar

Steps

1. Soak the rice in the water with the salt and vanilla overnight. If you need to do it in a hurry I have found that using a magic wand to blend up the rice works pretty well. Once you are done soaking the rice, strain it out into a gallon-sized pitcher or bigger, but don't throw the rice away yet. Add the evaporated milk and sugar. Then rinse the rice and use that water to fill the pitcher the rest of the way up to one gallon. Serve chilled and ENJOY!.

History

Display in cookbook

Description

Ingredients for 72 servings

• 1 cup shortening
• 1 tsp salt
• 2 cups sugar
• 4 eggs
• 1 quart buttermilk
• 2 cups boiling water
• 5 tsp baking soda
• 5 cups flour
• 3 cups All Bran cereal
• 2 cups bran flake cereal

Steps

1. Cream together the shortening, sugar, salt, and eggs. Alternately mix in the flour and cereals with the buttermilk, water, and soda. Mix well. Keep tightly covered in a bowl for 2-4 weeks in the refrigerator. Spoon into papered muffin tins. Bake at 400F for 20 minutes. May add nuts or raisins.

Display in cookbook

Ingredients for 18 servings

• .5 cup butter, softened
• 1.25 cups sugar
• 2 eggs
• 2 cups flour
• 2 tsp baking powder
• .5 tsp salt
• .5 cup milk
• 1 cup frozen blueberries
• Raw sugar for sprinkling

Steps

1. Cream the butter and sugar. Add eggs and beat well. Add the dry ingredients alternately with milk. Fold in frozen fruit. If using raspberries, chop them up slightly. Divide into 18 paper lined tins. Sprinkle with raw sugar. Bake at 400F until done, about 20-25 minutes. Cool 10 minutes before removing from pans.

Display in cookbook

Ingredients for 8 servings

• 3 pkgs (10 each) buttermilk biscuits (Hungry Jack)
• .75 cup sugar
• .5 cup butter
• 1 orange zest

Steps

1. Oil or spray generously one bundt cake pan. Put biscuits in the pan on their sides close together. Melt butter with the zest. Add sugar. Drizzle the butter mixture over the rolls. Bake at 350F for about 25 minutes or until done.

Display in cookbook

Description

This recipe has become one of our family's favorite. I served it during one Thanksgiving get together and it has spread throughout the family.

Ingredients for 8 servings

• 4 boneless, skinless chicken breasts, cut into bite-size pieces
• .5 onion, chopped
• 4 oz can of roasted green chiles, chopped- fresh roasted are best if you can get them
• Garlic powder to taste
• 3 (15 oz) cans of white beans (include the liquid)
• 28 oz can of green chile enchilada sauce (Macayo brand is the best)
• 10.5 oz can cream of chicken soup
• 10.5 oz can southwest jack cheese soup (this is hard to find-nacho cheese or another cream of chicken soup can be used)

Steps

1. Saute the chicken, onion, peppers, and garlic in a small amount of oil until chicken is done. Add the remaining ingredients and heat through. Garnish with chopped green onions, shredded cheddar cheese, and/or sour cream. Serve with Fritos.

Display in cookbook