Crites Family Stuff

Ingredients for 48 servings

• .66 cup shortening
• .66 cup butter
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 2 tsp vanilla
• 3 cups flour
• 1 tsp salt
• 1 tsp baking soda
• 1 cup chocolate chips
• 1 cup butterscotch chips
• 1 cup white chocolate chips
• 1 cup chopped nuts

Steps

1. Cream together the shortening, butter, sugars, eggs, and vanilla. Add dry ingredients. Do not over mix, just until flour is mixed in. Add the chips and nuts. Bake at 350F for 10-12 minutes.

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Description

This is my mother's recipe.

Ingredients for 6 servings

• 1.5 quarts warm water
• .75 cup evaporated milk
• 2 tbsp yeast
• .75 cup sugar
• 7 tsp salt
• 1 glob (yes, that is the word!-about 1 cup) shortening
• 1 cup mashed potatoes
• 18 cups flour

Steps

1. Dissolve yeast in 1 cup of the water and and 1 tsp sugar. Mix all other ingredients except flour and then add yeast. Add in flour enough to make a soft, smooth dough. Knead and let rise. Put into greased loaf pans. Rise again. Bake at 350F for 50 minutes.

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Ingredients for 10 servings

• 2 cans corn with liquid
• 2 cans yellow hominy, drained
• 2 cans evaporated milk
• 4 cans of water
• .25 cup margarine
• .25 cup green chili
• 2 stalks chopped celery
• .5 cup chopped onion
• .25 tsp basil
• .125 tsp garlic powder
• .125 tsp pepper
• 8 tsp chicken bouillon
• 1.5 cups potato flakes

Steps

1. Saute onions and celery in margarine. Add all ingredients except potato flakes. When the chowder comes to a simmer, add potato flakes, using it as a thickener.

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Ingredients for 25 servings

• 3 lbs stew meat, cut into small chunks
• 3 tbsp oil
• 6 onions
• 1 large can V-8 or tomato juice
• 3 (29 oz) cans Italian tomatoes
• 2 quarts water
• .5 cup teriyaki sauce
• .33 cup basil leaves
• .25 cup parsley flakes
• 2 bay leaves
• .75 tsp salt
• .25 tsp pepper
• 1 tsp chili powder
• 6 beef bouillon cubes
• .66 cup sugar
• 6 large potatoes, cut up
• 9 large carrots, cut up
• 5 stalks celery, cut up
• .25 cup lemon juice

Steps

1. Cut beef into bite-sized pieces. Chop three onions. Heat oil in large pot, add beef and onions, salt and pepper. Stir over medium-high heat until moisture is gone and beef is browned. Add tomato juice, water and three more onions. Add the canned tomatoes, teriyaki sauce, basil, parsley, bay leaves, chili powder, bouillon, and sugar. Cover and heat to a boil. Simmer while you prepare the vegetables. Add the vegetables and lemon juice. You can also can corn and green beans. Simmer for 1-2 hours, stirring occasionally. Flavors increase and taste better the second day.

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Ingredients for 10 servings

• 1 lb ground beef
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 16 oz can whole tomatoes
• 16 oz can tomato sauce
• 6 cups water
• 6 tsp instant beef bouillon granules
• 3 carrots, shredded
• 6 tsp Italian seasoning
• 1 tsp garlic powder
• .25 tsp salt
• 15 oz can red kidney beans
• 1 cup dry macaroni (cooked according to package directions)

Steps

1. Brown ground beef, celery, and onion together. Drain. Put all other ingredients, except beans and pasta in a large Dutch oven or soup pot. Simmer 30-45 minutes. Add beans and cooked pasta. Simmer 5-10 minutes until beans are hot.

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Description

This was served at a Farmer reunion some years ago in Blackfoot, Idaho.

Ingredients for 25 servings

• 1 large can (#10 size)
• 16 oz can of tomato sauce
• 8 oz can diced green chiles
• 4 oz can diced jalepenos
• 1 tsp garlic powder
• 1 tsp onion powder
• .5 tsp cumin

Steps

1. Place the undrained meat in the crock pot. Blend the other ingredients in a blender and pour over meat. Let it cook of 1 hour or more.
2. Serve in burritos, chimichangas, tacos, etc. (Can use slow cooked 3 lb roast, it just needs to be tender.)

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Ingredients for 6 servings

• Shredded left over Sunday roast
• Flour tortillas
• Shredded lettuce
• Salsa
• Sour Cream
• Guacamole

Steps

1. Roll meat and a little left over gravy in a tortilla. Bake at 350F till golden brown. Serve with lettuce, salsa, sour cream, and guacamole.

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Ingredients for 15 servings

• 1.5 cups crushed pretzels
• .5 cup margarine
• 2 tsp sugar
• 8 oz cream cheese, softened
• .25 cup sugar
• Large container Cool Whip
• 6 oz pkg raspberry jello
• 12 oz pkg frozen raspberries

Steps

1. Melt margarine and mix with pretzels and 2 tsp sugar. Press into 9x13 pan. Bake at 350F for 10 minutes.
2. Combine thawed Cool Whip with softened cream cheese and 1/4 cup sugar. Spread cream cheese mixture over cooled crust. Prepare jello as directed. Add frozen berries. When jello is starting to set, pour over Cool Whip layer. Refrigerate until jello is set.

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Ingredients for 15 servings

• 3 cups chopped broccoli
• 3 cups purple grapes
• 2 sliced green onions
• 1 cup grated cheddar cheese
• 1 cup crumbled bacon bits
• 1 cup sunflower seeds

Dressing:

• .75 cup mayonnaise
• 2 tsp sugar
• 3 tbsp red wine vinegar

Steps

1. Mix dressing and toss with salad. Refrigerate.

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Description

This is more of a dessert than a salad and a favorite of my son-in-law, Randy.

Ingredients for 12 servings

• 3 oz instant vanilla pudding
• 1 cup milk
• 12 oz Cool Whip
• 8 Granny Smith apples, peeled and chopped
• 3 Snicker candy bars, chopped in small pieces

Steps

1. Prepare pudding with the milk. Add Cool Whip. Stir in remaining ingredients.

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