Crites Family Stuff

Ingredients for 8 servings

• 1 pkg vegetable flavor pasta
• 1 cucumber, sliced
• 1 can black olives, sliced
• 1 small pkg pepperoni slices
• .5 cup broccoli (fresh), cut up
• 1 tomato sliced
• .5 cup frozen green peas
• 1 cup Italian oil dressing
• 1 tbsp Schilling Vegetable Supreme seasoning (buttery herbs)

Steps

1. Cook pasta until tender. Drain. Add vegetables and pepperoni. Add Italian dressing. Add vegetable seasoning. Mix well. Refrigerate until cool.

Display in cookbook

Ingredients for 2 servings

• 3 eggs
• 2 cups sugar
• 2 tsp vanilla
• 1 cup oil
• 2 cups zucchini, peeled and grated
• 3 cups flour
• 1 tsp baking soda
• .5 tsp baking powder
• 1 tsp salt
• 3 tsp cinnamon

Steps

1. Beat eggs until light and foamy. Add sugar, vanilla, oil, and zucchini and mix well. In sifter combine the remaining ingredients. Add to the creamed mixture. Divide into 2 greased tins. Bake at 325F for about 1 hour. Remove from pans. If desired, frost with a thin coat of powdered sugar while warm.

Display in cookbook

Ingredients for 6 servings

• 12 lasagna noodles, uncooked
• 1 lb ground beef, browned and drained
• 1 tsp Italian seasoning
• 1 jar (28 oz) spaghetti sauce
• 1 jar (28 oz) water
• 16 oz cottage cheese
• 2 cups mozzarella cheese, grated

Steps

1. Break noodles in half. Place half of the noodles in bottom of greased 4-quart slow cooker. Stir Italian seasoning into meat and spread half over the noodles already in the slow cooker. Then layer half of the sauce and water, half of the cottage cheese, and half of the mozzarella cheese over the beef. Repeat layers. Cover and cook on low heat 4-5 hours. Do not cook more than 5 hours.

Display in cookbook

Ingredients for 4 servings

• 2 lbs stewing beef, cubed
• 15 baby carrots, halved
• .5 cup dried minced onion
• 1 can (10 oz) tomato soup
• 3 large potatoes, cubed
• 1 soup can water
• 1 tsp salt
• 2 tbsp vinegar
• Pepper to taste

Steps

1. Combine all ingredients in a greased 3-5 quart slow cooker. Cover and cook on high heat 5-6 hours or on low for 12 hours.
2. Serve in bread bowls. If the liquid seems too thin, thicken by stirring in small amounts of instant potato flakes until it reaches the desired thickness.

Display in cookbook

Ingredients for 8 servings

• 6 tbsp chopped onion
• 4 tbsp margarine
• 6 cups peeled and cubed butternut squash
• 3 cups water
• 4 cubes chicken bouillon
• .5 tsp marjoram
• .25 tsp ground black pepper
• .125 tsp ground cayenne pepper
• 2 (8 oz) pkgs cream cheese

Steps

1. In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, margoram, black pepper, and cayenne pepper. Bring to boil, cook 20 minutes or until squash is tender.
2. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan and heat through. Do not allow to boil.

Display in cookbook

Ingredients for 8 servings

• 3 lbs boneless, skinless chicken breasts
• 28 oz can tomatoes, reserve juice
• Apple juice
• Basil, fresh or dried
• Parmesan cheese
• Sliced mushrooms (OPTIONAL)

Steps

1. Cut chicken into bite-sized pieces. Dredge in flour that has been salted and peppered. Brown lightly in a small amount of oil. (Do not thoroughly brown or cook-just saute enough so the the flour adheres to the chicken.) Place in casserole dish. Layer with mushrooms. Pour tomatoes over the mushrooms with about half the reserved liquid. Add enough apple juice to over the chicken/tomato mixture. Sprinkle with a heavy dose of basil. Sprinkle with Parmesan cheese. Bake at 375F for 45 minutes. Juice will evaporate so cover with a lid if it starts to become dry towards the end of the baking.

Display in cookbook

Ingredients for 15 servings

• 1 egg
• 1 cup sugar
• 1 cup flour
• cinnamon
• apples

Steps

1. Peel and slice apples about 2 inches deep in a 9x13 pan. Mix together the sugar, flour and egg and crumble over the apples. Sprinkle cinnamon over this and bake at 350F until apples are tender, about 1/2 hour.

Display in cookbook

Description

This is the BEST jerky I have ever had. You would never know it was made with hamburger.

Ingredients for 1 serving

• 1 lb extra lean hamburger
• 2 tsp brown sugar
• 1 tbsp liquid smoke
• .5 tsp garlic salt
• .25 tsp cayenne pepper
• .5 tsp season salt
• .5 tsp Accent
• .5 tsp maple flavoring

Steps

1. Mix together by hand, do not over mix (the jerky will be brittle and fall apart if you do.) Form into strips or use a jerky press. Dehydrate until done. Time will vary depending on dehydrator-about 8 hours for 5lbs of hamburger.

Display in cookbook

Description

Jennifer Crites: Grandma's ice cream is the best according to my children. We all love this strawberry one and even as much when it is made with raspberries!

Ingredients for 16 servings

• 2.25 cups sugar
• 4 cups pureed strawberries
• 1 cup milk
• 4 cups heavy cream
• 1 tsp vanilla
• 1.5 tsp almond flavoring
• .5 tsp salt

Steps

1. Reduce sugar to 1-3/4 cups if strawberries have been sweetened. Can use three 12 oz packages of frozen strawberries, thawed, in place of the fresh strawberries. Beat all ingredients together and pour into a gallon ice cream freezer and freeze as directed for the freezer you have. Variation: You can use other fruit in season in place of the strawberries. Peaches are exceptionally good.

Display in cookbook

Description

This recipe was Jack's favorite jam and came from his mother. He grew up with it.

Ingredients for 60 servings

• 2 quarts small yellow tomatoes
• 1 lemon
• 3 cups sugar
• 1 tsp salt
• 4 tbsp ginger root or thinly sliced candied ginger

Steps

1. Wash and dry tomatoes, cut thin slice from blossom end and press out seeds. Put tomatoes in kettle, sprinkle sugar and salt over the top. Simmer until sugar is dissolved, then boil slowly for 40 minutes. Wash and cut lemon into wafer thin slices, removing seeds. Add lemon and ginger, boil 10 minutes more. Pour into sterilized pint jars.

Display in cookbook