Crites Family Stuff

Ingredients for 8 servings

• 8 oz Cool Whip
• 4 regular size Snicker candy bars, chopped into little pieces
• 4 peeled and diced apples
• 1 small can crushed pineapple, drained
• 1 cup chopped peanuts

Steps

1. Mix all together and chill.

Display in cookbook

Ingredients for 8 servings

• 2 medium zucchini, diced
• 1 cup chopped red onion
• 1 cup chopped red pepper
• .5 cup chopped green bell pepper
• 3 sweet pickles, chopped

Dressing:

• .75 cup vinegar
• .25 cup oil
• .66 cup sugar
• .5 tsp salt
• .25 tsp pepper

Steps

1. Chop and prepare the vegetables. Set aside. Combine vinegar, oil, sugar, salt and pepper to make the dressing. Mix together and toss with vegetables. Cover and refrigerate at least one hour.

Display in cookbook

Description

This was served at a reunion in Blackfoot.

Ingredients for 8 servings

• 2 cups finely chopped cucumbers
• 2 cups finely chopped tomatoes
• 1.5 cups finely chopped onion
• .5 cup vinegar
• .75 cup sugar
• .5 tsp salt

Steps

1. Mix all together.

Display in cookbook

Ingredients for 10 servings

• 5 large tomatoes, chopped
• 1 green pepper, chopped
• 1 red pepper, chopped
• green onion (optional)
• 1 can kidney beans, drained and rinsed
• 1 can garbanzo beans, drained and rinsed
• 1 bad Chili Cheese Fritos
• 1 bottle Catalina salad dressing

Steps

1. Mix all vegetables and beans together. Just before serving, toss with the Fritos and enough Catalina to moisten. Serve.

Display in cookbook

Ingredients for 15 servings

• 14 oz pkg shell macaroni, cooked
• .5 cup oil
• .5 cup catsup
• .25 cup sugar
• 1 small onion
• .25 cup wine vinegar
• 2 cans shrimp, drained
• 2 green peppers, finely chopped
• 1 medium cauliflower, finely chopped
• 1 small bunch celery, finely chopped
• Miracle Whip

Steps

1. Mix together oil, catsup, and sugar. Add grated onion (an easy way to grate the onion is to put it in a food processor with the vinegar and blend till smooth) and vinegar. Marinate this mixture overnight.
2. Next day, drain shrimp and soak in ice water for 20 minutes. Drain off water and shred finely. Add to the marinated pasta. Add the chopped vegetables. Salt and pepper to taste. Add enough Miracle Whip to moisten. Usually takes about a pint for the whole salad. Mix only as much as you will use that day. The rest will keep in the fridge for 1-2 weeks.

Display in cookbook

Description

This recipe came from Aunt Marie Wold.

Ingredients for 6 servings

• 1 small can crushed pineapple, reserve 1/4 cup juice
• 3 oz pkg instant pistachio pudding
• 8 oz whipped topping
• .5 cup chopped nuts
• 1 cup mini marshmallows

Steps

1. Make a paste with the reserved juice and pudding mix. Stir in whipped topping and other ingredients. Chill before serving.
2. Variations can include cottage cheese and drained fruit cocktail.

Display in cookbook

Description

Janette Johnson: My version: Make a white sauce. Add cut up hard boiled eggs, leaving the shells on or off, either way it will still taste so awful. Eat with toast. I don’t know why Mom enjoyed this so much!
Debbie McFarland: I loved these!

Ingredients for 4 servings

• .25 cup butter
• .25 cup flour
• 3 cups milk
• Hard boiled eggs, peeled and sliced
• Salt and pepper to taste

Steps

1. In a saucepan over low heat, make a white sauce by melting the butter and whisking in the flour to form a roux. Whisk in milk, a little at a time, increase heat to medium-high and cook stirring until thickened. Bring to a boil and add sliced eggs. Salt and pepper to taste. Serve over toast.

Display in cookbook

Description

Jennifer Crites: This was a favorite breakfast for many of my siblings. (Remember all the beef jars we used afterwards for drinking glasses?) Janette and I requested it often for our birthdays. My own family now all really enjoy this, except Dan. I guess you have to grow up on it or it doesn't seem so appetizing!

Ingredients for 4 servings

• .25 cup butter
• .25 cup flour
• 3 cups milk
• 8 oz jar dried beed
• Salt and pepper to taste

Steps

1. In a saucepan over low heat, make a white sauce by melting the butter and whisking in the flour to form a roux. Whisk in milk, a little at a time, increase heat to medium-high and cook stirring until thickened. Bring to a boil and add beef torn or cut into bite-size pieces. Salt and pepper to taste. Serve over toast.
2. The sauce can to made thinner or thicker by the amount of milk used. (We liked it thick!) To reduce the calories use less butter to the flour ratio.)

Display in cookbook

Ingredients for 48 servings

• 1 cup butter
• 2 cups sugar
• 2 cups brown sugar
• 4 eggs
• 2 tsp vanilla
• 4 cups flour
• 5 cups blended oatmeal
• 1 tsp salt
• 2 tsp soda
• 2 tsp baking powder
• 24 oz chocolate chips
• 7 oz grated Hershey chocolate bar
• 3 cups chopped nuts

Steps

1. Cream butter, sugars, eggs and vanilla. Mix in flour, oatmeal, salt, soda, baking powder, chocolate chips, Hershey bar and nuts. Bake at 375F for 6-8 minutes.

Display in cookbook

Ingredients for 20 servings

• 7 lb beef brisket
• 1 tsp garlic salt
• 1 tsp onion salt
• 1.5 tsp salt
• 1.5 tsp pepper
• 1.5 tsp celery salt
• 2 tbsp Worcestershire sauce

Sauce:

• .5 cup sugar
• 1 cup barbecue sauce
• 1 cup beef broth, from cooked brisket
• 1 cup Wish Bone Russian dressing, not creamy

Steps

1. Mix seasonings and Worcestershire sauce together and rub into meat. Wrap tightly with heavy duty aluminum foil. Place in 9x13 pan or roaster. Cook 7-8 hours at 275F.
2. Remove meat from oven and remove from foil. Reserve 1 cup of broth for sauce, discarding the rest. Trim fat, slice and put brisket in pan.
3. Mix together the ingredients for the sauce. Pour over brisket slices and bake at 300F for 1 hour.

Display in cookbook