Crites Family Stuff

Description

Dorothy Farmer: My mother made this often, starting in the spring with fresh lettuce from the garden. When I make it, it brings back memories of my mother.

Ingredients for 6 servings

• 4 or 5 cups leaf lettuce, chopped
• 6 tiny green onions, chopped
• .5 tsp salt
• .5 cup cider vinegar
• 4 or 5 slices bacon, fried crisp and crumbled

Steps

1. Break lettuce into bite-size pieces. Put into a heated serving bowl. Add onions, sprinkle with salt, and toss well. Heat 1 tbsp of bacon fat and add the vinegar. Pour it piping hot over the lettuce and mix with a fork. Stir in the crumbled bacon and serve at once. Makes 6 to 8 large servings.

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Ingredients for 12 servings

• 20 oz pineapple chunks
• 1 apple, diced
• 2 bananas, sliced
• 3 kiwis, peeled and quartered
• 1 pint strawberries
• 1 cup grapes
• 21 oz peach pie filling

Steps

1. Drain the pineapple chunks, reserving the juice. Marinate for five minutes the diced apples and sliced bananas in the reserved pineapple juice and then drain. Add the cut up kiwi, the cleaned and sliced strawberries and grapes to the pineapple chunks, apple and bananas. Lightly mix all together with the peach pie filling and serve.

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Description

Another recipe given to Grandma Dorothy by Matt when he was just a young boy, at the beginning of his love to cook. It is in his handwriting.

Ingredients for 8 servings

• 1 package of pita bread
• Lunch meat - chicken or turkey
• Thinly sliced lettuce
• Mayonnaise
• Dijon mustard
• Tomato

Steps

1. Mix mustard, 5 to 1, with mayonnaise. Spread lightly on inside of bread. Shred meat and put on bread. Add lettuce. Cube, not wedge tomatoes, put a toothpick through a green olive and put through the sandwich and enjoy!

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Ingredients for 24 servings

• 2 cans jalapeno bean dip
• 2 medium avocados mashed
• 2 tbsp lemon juice
• .5 tsp salt
• .25 tsp pepper
• 8 oz sour cream
• .5 cup mayonnaise
• 1 package taco seasoning
• 8 oz chopped olives
• 8 oz grated cheese
• 1 bunch chopped green onions
• 5 medium tomatoes diced

Steps

1. Spread bean dip in bottom of 9x2 pan. Mix mashed avocados, lemon juice, salt and pepper together and spread over the beans. Mix sour cream, mayonnaise and taco seasoning together and spread over the avocado mixture. Sprinkle on top the chopped olives, grated cheese, green onions and tomatoes.

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Ingredients for 12 servings

• 2 (6.5 oz) cans minced clams
• 1 cup onion finely chopped
• 1 cup celery finely diced
• 2 cups potatoes finely diced
• .75 cup butter
• .75 cup flour
• 1 quart half and half
• 1.5 tsp salt
• Dash pepper
• .5 tsp sugar
• Milk to dilute to desired consistency

Steps

1. Drain juice from clams and pour over vegetables in medium saucepan. Add enough water to barely cover and simmer covered over medium heat until potatoes are tender, about 25 minutes. In the meantime melt butter, add flour and blend and cook a minute or two. Add half and half and cook and stir until thick, using wire whisk. Add undrained vegetables and clams and heat through. Season with salt, pepper and sugar to taste. Add milk to dilute if too thick.

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Description

A recipe I received early in my marriage which I made for my growing family often in the early years of their growing up.
Janette Johnson: I always loved it when Mom made these! Remember when Gordon, Barbara's husband ate too many beets?

Ingredients for 6 servings

• 3 cups cooked diced beets
• 3 tbsp corn starch
• .25 cup water
• 6 tbsp sugar
• .5 cup vinegar
• 3 tbsp melted butter

Steps

1. Combine sugar, corn starch, butter, water and vinegar. Cook over hot water until smooth and thick. Season to taste. Add drained beets. Heat thoroughly. Serve at once.

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Description

In going through my recipes for this project, I came across this recipe for Cupid's Wedding cake which I received as a bride at a wedding shower held for me in Deaver, Wyoming. The recipe has yellowed over the years, but still very readable and full of wisdom. It was given to me by Mrs. Hylas T. Finley, know as "Ida" on September 11, 1946

Ingredients for 100 servings

• 5 lbs fervent devotion
• 3 lbs extract of faithfulness
• 4 quarts of heartfelt satisfaction
• 1 lb each of prudence and good nature
• 6 scruples each of confidence and mutual forbearance
• 8 oz of gentleness and modesty
• 12 scruples of matrimony fidelity
• 2 lbs connubial felicity
• 4 qts ecstatic enjoyment
• 4 lbs patience, industry and economy
• 2 lbs each wisdom and experience
• 9 oz discretion and benevolence
• 7 oz spice of sweetness
• 1.5 lbs seeds of virtue
• 3 oz essence of purity
• 7 pints sweetness of disposition
• 1 qt balm of a thousand ills
• 1 gallon milk of human kindness
• 10 grains of common sense

Steps

1. Mix thoroughly with cheerfulness. Pour mixture into a golden bowl of domestic happiness. Lubricate with oil of gladness. Bake in oven with double blessedness, heated by the fire of true LOVE. While warm spread over the whole with a frosting of gracefulness. In the center place the star of hope set around with dimples and the sparkle of bright eyes. Encircle with the wreath of smiles, interwoven with rosy blushes and pink perfection. Fasten the wreath with a golden cord of harmony and silver thread of discourse. One cake will last a lifetime, and improve with age. All who eat of it will never have cause to seek for a divorce.

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Description

Jennifer Crites: We used this roll recipe to make sandwiches for Katie's wedding reception.

Ingredients for 24 servings

• 1 cup heated milk
• .5 cup butter
• 1.5 tbsp yeast
• 1 tbsp sugar
• 1 cup warm water
• .5 cup sugar
• 4 eggs
• 4 cups flour (more)
• 1 tsp salt

Steps

1. Heat milk. Add cube of butter to melt and cool the milk. In a separate bowl, dissolve yeast in 1 cup water and 1 tbsp sugar and set aside. Beat 1/2 cup sugar and eggs. Add in flour, salt and milk mixture, and dissolved yeast. Knead together to make a slightly gooey dough. Add more flour as needed. Rise double, punch down. Roll out and cut into circles. Dip in melted butter and fold in half to form Parkerhouse rolls. Allow to raise and bake at 375F for about 10 minutes or until brown.

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Ingredients for 12 servings

• 8 medium potatoes boiled
• .25 cup butter
• 1 can cream of chicken soup
• 1 pint sour cream
• 2 cups shredded cheddar cheese
• .25 chopped green onion
• Salt to taste
• Crushed corn flakes
• Paprika

Steps

1. Boil peeled potatoes until tender. Combine the melted butter, soup, sour cream, cheese and green onion. Fold this into the sliced cooked potatoes and spoon into a casserole dish. Top with crushed corn flakes and sprinkle with paprika. (I use crushed Cheetos.) Bake at 350F until hot and bubbly, about 30 minutes.

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Description

Refreshingly delightful and amazing with raspberries!

Ingredients for 15 servings

• 1 white cake mix
• 2 cups milk
• 8 oz cream cheese, softened
• 2 (3 oz) pkgs instant vanilla pudding
• 20 oz can crushed pineapple, drained
• .25 powdered sugar
• 8 oz container cool whip
• 1 cup coconut

Steps

1. This is a 4 layered dessert. First layer: Make cake according to box directions and bake in a 15x11x1 pan for 15 minutes at 350F. Cool.
2. Mix together 1 cup of milk, cream cheese, and 1 box pudding until smooth. Carefully spread over the cooled cake for 2nd layer.
3. Spread drained pineapple over the cream cheese mixture. The pineapple can be substituted with sliced, fresh strawberries. Thawed, crushed raspberries are my favorite. I've also used freezer jams as the 3rd layer.
4. The frosting is made by mixing together the other pudding, 1 cup milk, 1/2 cup powdered sugar and folding in the cool whip. Frost the cake and sprinkle with coconut. Chill for 24 hours.

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