Crites Family Stuff

Ingredients for 10 servings

• 3 eggs
• 1 cup granulated sugar
• .33 cup water
• 1 tsp vanilla
• .75 cup flour
• 1 tsp baking powder
• .25 tsp salt
• Whipped topping
• Jam

Steps

1. Line a jelly roll pan or cookie sheet with wax paper and grease and flour well. With a mixer, beat eggs on high for about 5 minutes. On low speed, gradually add sugar, water, and vanilla to the beaten eggs. Add flour, baking powder, and salt and beat just until batter is smooth. Pour into the lined pan and bake at 375F for 10-14 minutes or until light brown. Immediately invert pan onto a clean dish towel that has been sprinkled with powdered sugar. Gently remove wax paper, roll cake up with the dish towel and allow to cool.
2. Unroll cake and spread with whipped topping. Spread jam on top of the whipped topping. Carefully roll up cake. Sprinkle cake with powdered sugar . Chill. Slice to serve.
3. The filling can be varied. Add fresh fruit instead of jam or spread with softened ice cream and freeze.

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Description

This recipe was also entered by Debbie McFarland, Marcy Howell, and Jenny Garrett with only slight differences.

Ingredients for 15 servings

• 1 lemon or yellow cake mix
• 6 oz lemon jello
• 4 eggs-room temperature
• .75 cup oil
• .75 cup water
• 2 tbsp flour added to the cake mix
• 1 tsp lemon extract

Glaze:

• 1 large lemon
• 1.25 cups powdered sugar

Steps

1. Mix together everything except the lemon and powdered sugar. Beat for 5 minutes with electric beater. Pour into heavily greased and floured bundt pan. Bake at 350F for 30-40 minutes.
2. Glaze: Mix the juice of lemon and 1 1/4 cup powdered sugar. Brush over cake while still warm.
3. Debbie's version had no extract or added flour.
4. Marcy and Jenny's version used only 1/3 cup oil, 1 cup water, and used a 3 oz pkg of instant lemon pudding, not jello.

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Ingredients for 10 servings

• 5 quarts cucumbers, about 7 lbs
• .75 cup salt, pure granulated
• 5.75 cups sugar
• 4.25 cups vinegar
• .5 tsp tumeric
• 1.5 tsp celery seed
• 1.5 tsp pickling spice
• 6 cinnamon sticks
• .75 tsp fennel
• 1.5 tsp vanilla
• Green food coloring if desired

Steps

1. 1st Day: Morning: Wash and scrape cukes. Cut up and put into large crock. Cover completely with boiling water. Afternoon (6-8 hours later): Drain. cover with fresh boiling water.
2. 2nd Day: Morning: Drain. Cover with fresh boiling water. Afternoon: Drain. Add salt and cover with fresh boiling water.
3. 3rd Day: Morning: Drain. Prick cukes in several spots with table fork. Make syrup of 2 cups sugar and 2 cups vinegar. Add tumeric and spices. Heat to boiling and pour over cukes. (Cukes will be partially covered at this point.) Afternoon: Drain syrup into pan. Add 1 1/2 cups sugar and 1 1/2 cups vinegar to the syrup. Heat to boiling and pour over cukes.
4. 4th Day: Morning: Drain syrup into pan. Add 1 1/2 cups sugar and 3/4 cup vinegar. Heat to boiling and pour over cukes. Afternoon: Drain syrup into pan. Add remaining 3/4 cup sugar and 1 1/2 tsp vanilla to syrup. Heat to boiling. Pack pickles into clean, hot pint jars and cover with boiling syrup to 1/2 inch to top of jar. Clean top and put on lids. Process in boiling water bath for 10 minutes or for your altitude.

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Ingredients for 6 servings

• .5 cup flour
• 2 tsp salt
• 1.5 tsp ground mustard
• .5 tsp garlic powder
• 2 tbsp vegetable oil
• 6 pork chops
• 1 can cream of chicken soup
• .33 cup water

Steps

1. In shallow bowl, combine flour, salt, mustard, and garlic powder. Dredge pork chops. In a skillet, brown the chops on both sides in oil. Place in a slow cooker. Combine soup and water. Pour over chops. Cover and cook on low for 6-8 hours or until meat is tender. Thicken pan juices and serve over potatoes, noodles, or rice. Can use chicken instead of pork.

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Ingredients for 8 servings

• .5 cup butter
• 1 can cream of mushroom soup
• 8 oz Velveeta cheese
• 2 (1 lb) pkgs frozen broccoli and cauliflower, or fresh

Steps

1. Cook vegetables until tender, not overdone. Microwave butter, cheese, and soup about 4 minutes or until you can stir together smoothly. Drain vegetables well and put into greased 9x13 pan. Pour sauce over vegetables. May put onion rings on top if desired. Microwave 8 minutes.

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Description

Marissa's favorite soup.

Ingredients for 8 servings

• 1 lb hamburger, browned
• 1 onion, chopped
• 8 oz can tomato sauce
• 4 oz can diced green chiles
• 1 can corn, drained
• 2 cans beans, pinto, black, or kidney, drained
• 2 (16 oz) cans tomatoes
• 1 pkg taco seasoning

Steps

1. Brown meat with onion. Stir in taco seasoning, tomato sauce, tomatoes, corn, beans and green chiles. Simmer till hot. Serve with grated cheese, sour cream, and tortilla chips.

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Ingredients for 4 servings

• 3 carrots, peeled and sliced
• 5 potatoes, peeled and sliced
• 1 onion, diced
• 1 lb hamburger
• 1 can cream of chicken soup

Steps

1. Crumble uncooked hamburger. Mix in vegetables. Put into a greased 9x13 pan. Salt and pepper well. Dilute the soup with 3/4 can of water. Pour over meat mixture. Cover with foil and cook for 3 hours at 300F. Tastes like a foil dinner.

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Ingredients for 4 servings

• Sirloin steak
• Green peppers
• Onions
• Swiss cheese
• Sandwich buns

Steps

1. Cut sirloin steak into thin strips. Thinly slice peppers and onions. Put small amount of oil into pan. Brown steak pieces and then add peppers and onions and saute. When cooked, top with slice of cheese. When cheese is melted, put onto buns.

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Ingredients for 8 servings

• 1 lb ground Italian sausage
• 1 small onion (1/2 cup)
• 28 oz can tomatoes
• 1 can corn
• 2 heaping tbsp shredded Parmesan cheese
• 1 pkg Lasagna Hamburger Helper
• 5 cups water
• 3 medium zucchini, diced

Steps

1. Brown the sausage and onion together. Add the tomatoes, corn, cheese, Hamburger Helper spices only (not the noodles), and water. Bring to a boil and reduce heat. Cover and simmer for 10 minutes. Add noodles and zucchini. Cook 10 more minutes. Serve with more shredded Parmesan cheese on top.

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Description

My mom's caramels were a big tradition every Christmas. We all looked forward to them. I learned to make them and wrap them in wax paper like a Christmas gift. I now make caramels for my brothers and sister. My brother Richard said, "I appreciate you sending us the caramels for Christmas. It reminds me of mother."

Ingredients for 1 serving

• 2 cups sugar
• 1 cups light corn syrup
• Few grains salt
• .5 cup butter
• 2 cups evaporated milk
• 1 tsp vanilla
• .5 cup nuts (optional)

Steps

1. Boil together the sugar, syrup, and salt. When the syrup is very thick, add the butter. Add the milk gradually so that the mixture does not stop boiling. Stir constantly and cook until a few drops form a firm ball when dropped into cold water. This could take up to 45 minutes of stirring. Add the vanilla and nuts and pour into a greased square pan. Cool thoroughly and cut into squares and wrap. Keep in refrigerator until ready to eat.

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