Crites Family Stuff

Ingredients for 6 servings

• 2 lbs good quality steak, sliced very thin
• 3 tbsp soy sauce
• 2 tbsp sugar
• 3 tbsp cornstarch
• 2 bunches broccoli

Steps

1. Trim and remove all fat and bones from the steaks. Slice thinly. Place strips in a bowl with the soy sauce and sugar. Let that sit while preparing the broccoli.
2. Clean and cut broccoli into small uniform bite-sized pieces. Heat a small amount of oil in wok or fry pan. Stir fry broccoli in small amount to keep pan hot. Remove and set aside.
3. Drain off as much of the meat marinade as possible. Add a little more oil and fry the meat. When meat is done, add broccoli. Stir the cornstarch into the marinade and pour into the pan. (I like to make more of the marinade.) Cook till marinade boils and thickens and the beef and broccoli are hot. Serve over rice.

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Description

These were served at Becca and John's reception.

Ingredients for 8 servings

• 1.5 lbs lean ground beef
• .75 cup quick oats
• 2 eggs
• .5 cup finely chopped onions
• .5 cup milk
• 1 tsp salt
• 1 tsp Worcestershire sauce

Sauce:

• .5 cup brown sugar
• .25 cup apple cider vinegar
• 1 tsp mustard
• .25 cup BBQ sauce
• 1 tsp Worcestershire sauce

Steps

1. Combine the ground beef, oats, eggs, onions, milk, salt, pepper, and Worcestershire sauce. Form into balls. Place in a casserole dish, cover with sauce and bake at 350F for about 30 minutes. (I pre-baked my meatballs and froze them for the wedding for convenience sake. I then put them in a roasting dish and covered them with sauce to cook through.)
2. Sauce: Mix together the sugar, vinegar, mustard, BBQ sauce, and Worcestershire sauce and blend thoroughly. Heat in a saucepan until sugar is dissolved. You may want to double the sauce to make a saucier meatball. Serve with rice.

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Ingredients for 6 servings

• 2 eggs
• .5 cup milk
• 1 cup seasoned bread crumbs
• 3 tbsp Parmesan cheese
• 2 tbsp minced parsley
• .5 tsp garlic powder
• .25 tsp salt
• .125 tsp pepper
• 2 lbs boneless top sirloin steaks cut into 1/4 inch slices

Steps

1. Have the butcher cut meat and put them through the tenderizing machine.
2. In a shallow bowl, whisk together eggs and milk. In another shallow bowl, combine bread crumbs, cheese, and seasonings. Dip steak in egg mixture, then into the bread crumbs and coat well.
3. Heat some oil in a large skillet. Brown steak over medium-high heat for 2-3 minutes on each side. Drain on paper towels if needed. Serve with slices of lime.

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Ingredients for 20 servings

• 3 cloves minced garlic
• 2 large peppers, red and or green, chopped
• 1.5 large onions, chopped
• 27 oz can of chicken broth
• 1 tsp black pepper
• 1.5 tbsp chili powder
• 2 tsp cumin
• .125 tsp cayenne
• 29 oz can tomatoes with juice
• 2 cans kidney beans, (or navy, pinto or black beans)
• 16 oz canned chopped green chilis
• .75 tsp salt or tomato bouillon
• 10 oz frozen corn
• 2 lbs chicken breast, cooked and diced

Steps

1. Throw all together in a large pot and simmer for 30 minutes. Serve with tortilla strips, avocados, grated cheese, and salsa if desired.

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Ingredients for 20 servings

• 3 eggs
• 1 cup milk
• 1 cup flour
• Pinch of salt

Filling:

• 1 quart bottled peaches, reserve juice from jar (about 2 cups)
• .5 cup sugar
• 2.5 tbsp cornstarch
• .25 cinnamon

Steps

1. Beat the eggs, milk, flour and salt together until smooth. For each crepe, lightly butter an 8 inch skillet. Heat over medium heat. When butter is bubbly, pour a scant 1/4 cup batter into the skillet. Immediately rotate pan until batter covers the bottom. Cook until golden. Turn and brown the other side. Repeat process until batter is gone.
2. Peach Filling: Drain and reserve juice from the peaches. Cut peaches into bite-sized pieces. Mix sugar, with cornstarch and cinnamon. Stir in reserved juice. Cook until bubbly. Add peaches and warm. Serve with crepes.

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Ingredients for 12 servings

• 1 pkg egg roll wraps
• 3 cooked chicken breasts, cubed
• 1 small cabbage, chopped
• 3 large carrots, peeled and grated
• Ginger
• Garlic
• Onion powder

Sauce:

• 2 tbsp cornstarch
• 2 tbsp rice vinegar
• 3 tbsp ketchup
• .75 cup water
• .66 cup sugar

Steps

1. Combine chicken, cabbage, and carrot in a big heated frying pan or wok with 1 tbsp oil. Season with ginger, garlic, and onion powder and a pinch of salt. Cook until cabbage is tender. Add a spoonful to each wrap and seal (directions on package). Fry until golden brown. Drain well.
2. Sweet and Sour Sauce: Combine in a saucepan the cornstarch, vinegar, ketchup, water, and sugar. Mix well. Bring to a boil and simmer till it thickens. Serve with the egg rolls.

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Ingredients for 8 servings

• 2 cans refrigerated crescent rolls
• 1 pkg Hidden Valley salad dressing mix
• 1 cup mayonnaise
• 2 (3 oz) pkgs cream cheese, softened
• 1 cup each broccoli, cauliflower, green onions, tomatoes, carrots, and black olives
• 1 cup grated cheese

Steps

1. Press out crescent roll dough fairly thin onto a jelly roll pan. Bake at 350F until lightly browned. Cool. Prep vegetables, chopping them into small pieces. Set aside. Mix dressing mix, mayonnaise, and cream cheese together and spread over cooled crust. Sprinkle with chopped veggies and top with cheese. Serve cold.

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Ingredients for 15 servings

• .75 cup real butter
• .5 cup light corn syrup
• 1.33 cups sugar
• 2 bags microwave pop corn, popped
• 1 tsp vanilla
• Peanuts, almonds, or other nuts (optional)

Steps

1. Bring the butter, corn syrup and sugar to a boil. Boil 1 minute. Add vanilla. Pour over popcorn and stir until well coated. Lay out flat on wax paper to cool.

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Ingredients for 8 servings

• 2 cups cooked and shredded chicken breast
• 1 cup halved red grapes
• 1 large apple, peeled and chopped
• .25 cup slivered almonds
• .75 cup mayonnaise
• Milk

Steps

1. Shred chicken. Prepare fruit and combine all ingredients together. Add milk to thin and a bit of sugar to sweeten if desired.

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Ingredients for 8 servings

• 2 cups cooked and shredded chicken breast
• .25 cup chopped green onions
• .75 cup chopped celery
• 1 cup shredded Swiss cheese
• .66 cup mayonnaise
• 1 tsp salt
• 1 tsp mustard
• Pepper to taste
• Milk

Steps

1. Shred chicken. Combine all other ingredients to make a paste. Add chicken. Stir and thin with milk, if needed. Serve with croissant rolls.
2. Note: When cooking the chicken, I always season it with garlic and onion powder, and bay leaf-no salt needed)

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