Crites Family Stuff

Description

Every Christmas season we honor Grandpa Wold by eating whipped cream and gingerbread! He loved whipped cream and used gingerbread as the vehicle to eat it. We make cookies and use whipped cream as a dip. It wouldn't be Christmas without biting heads and feet off the gingerbread men.

Ingredients for 24 servings

• 1.5 cups dark molasses
• 1 cup brown sugar
• .66 cups cold water
• .33 cup shortening
• 6 cups flour
• 2 tsp baking soda
• 1 tsp salt
• 1 tsp cloves
• 2 tsp ginger
• 1 tsp cinnamon

Steps

1. Cream molasses, sugar, water and shortening. Add remaining ingredients. Dough will be a bit sticky but firm. Cover and refrigerate at least 2 hours.
2. Preheat oven to 350F. Roll dough out between 1/4 to 1/2 inch thick on lightly floured counter. Cut with floured cutter and place 2 inches apart on greased cookie sheet. Bake for 10-12 minutes.

Display in cookbook

Ingredients for 8 servings

• .5 lb bacon, cut into pieces
• .75 cup onion, chopped
• .75 cup carrot, peeled and sliced
• .75 cup celery, sliced
• 1 clove garlic, minced
• 4 cups water
• 12 oz dried lentils (2 cups)
• 1 tsp chicken bouillon
• .5 tsp salt
• .5 tsp pepper
• .5 tsp thyme
• 1 bay leaf
• 2 quarts tomatoes or 1 (28 oz) can whole tomatoes with liquid
• 1 cup water, as needed

Steps

1. Fry bacon in large Dutch oven until crisp, drain on paper towels. Add onion, carrot, celery, and garlic to bacon fat. Cook over medium heat until celery is tender, about 10 minutes. Stir in bacon and 4 cups water with the lentils, bouillon, salt , pepper, bay leaf, thyme and tomatoes. Heat to boiling, reduce heat. Cover and simmer until soup thickens and lentils are done, about 1 hour. Add more water as needed.

Display in cookbook

Ingredients for 8 servings

• 8 cups water
• 1 lb dried split peas
• .5 cup onion, diced
• 1 ham bone with some meat still on it
• 1 tsp salt
• .25 tsp pepper
• 1 cup carrots, peeled and sliced into nickels
• 1 cup celery, sliced

Steps

1. Heat water and peas to boiling. Boil for 2 minutes and remove from heat. Cover and let stand for 1 hour. Stir in onion, ham (I like to use butt portion ham bone left overs that still have meat on it-or 1 lb of crisped crumbled bacon if I have no ham), salt and pepper. Heat to boiling and simmer until peas are done, about 30-40 minutes.
2. Remove ham bone and trim meat, cutting into bite-sized pieces. Stir meat piece back in to soup and add carrots and celery. Simmer until vegetables are tender, about 30 minutes.

Display in cookbook

Description

This is a unique way to share the story of the death and resurrection of Christ the night before Easter Sunday.

Ingredients for 18 servings

• 1 cup whole pecans
• 1 tsp vinegar
• 3 egg whites
• Pinch salt
• 1 cup sugar
• Zipper baggie
• Wooden Spoon
• Tape
• Bible

Steps

1. Preheat oven to 300F. Place pecans in the baggie and let the children beat the bag with the wooden spoon to break the nuts into small pieces. Set the bag aside. Explain that after Jesus was arrested he was beaten by the Roman soldiers. Read John 19:1-3.
2. Let the children smell the vinegar. Put 1 tsp into the mixing bowl. Explain that when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30.
3. Add egg whites to vinegar. Eggs represents life. Explain that Jesus gave his life for us that we may live again. Read John 10:10-11.
4. Sprinkle a little salt in each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27.
5. So far the ingredients are not very appetizing. Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because he loves us. He wants us to know and belong to him. Read Psalms 34:8 and John 3:16.
6. Beat with a mixer on high speed until stiff peaks form. Explain that the color white represents the purity of those whose sins have been cleansed by Jesus. Read Isaiah 1:18 and John 3:1-3.
7. Fold in broken nuts. Drop by teaspoons onto a wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matthew 27:57-60.
8. Put the cookie sheet in the oven, close the door and turn the oven off. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matthew 27:65-66.
9. Go to bed. Explain that the may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22.
10. On Easter morning, open oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow. On the first Easter, Jesus' followers were amazed to find the tomb open and empty. Read Matt 28:1-9. He has risen.

Display in cookbook

Ingredients for 4 servings

• 1 cup milk
• .5 cup water
• .25 cup sugar
• 6 oz frozen orange juice concentrate
• 2 cups ice cubes
• 1 tsp vanilla

Steps

1. Blend all ingredients in a blender. Pour into cups and serve.

Display in cookbook

Ingredients for 8 servings

• 2 cups fresh spinach
• 3 cups cooked lentils
• .5 cup fresh chopped parsley
• 2 green onions, chopped

Dressing:

• 2 medium cloves garlic, minced
• 2 tsp lemon zest
• 3 tbsp fresh lemon juice
• 2 tbsp chicken broth
• .5 tsp dijon mustard
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste

Steps

1. Mix dressing and together with the lentils. Make a bed of cleaned spinach leaves. Put the marinated lentils on top of the spinach and garnish with parsley and onion.

Display in cookbook

Description

This sauce is used in the Sloppy Annie recipe.

Ingredients for 7 servings

• 3 large green peppers, diced
• 3 large onions, diced
• 18 large tomatoes, scalded, peeled and chopped
• 6 tsp salt
• 2 cups sugar
• 1.5 dried red chili pepper, (chile de arbol)
• 2 cups apple cider vinegar
• .5 tsp ground cloves
• .25 tsp ground ginger
• .5 tsp ground nutmeg
• 2 tsp cinnamon
• .25 tsp cayenne pepper

Steps

1. Combine all ingredients, bring to a boil and simmer for 6 hours. Pour into pint jars, seal and water bath for 20 minutes, or according to you altitude. Makes 7 pints.

Display in cookbook

Description

These are sloppy joes but were renamed sloppy annies at our house because Annie liked them so much as a child.

Ingredients for 10 servings

• 3 lb rump roast, cooked and shredded
• 1 jar chili sauce (1 pint home bottled-recipe in this book)
• 1 cup ketchup
• 2 cups beef broth
• 2 tbsp cornstarch
• 1 tsp onion powder
• 1 tbsp Worcestershire
• 1 tbsp chili powder
• 1 tsp pepper
• 4 tbsp cider vinegar
• .5 cup brown sugar
• 2 tbsp prepared mustard

Steps

1. Use beef that has been cooked in a crock pot because it is more tender and shreds nicely. (This is a great recipe for using left over Sunday roasts.) Mix all ingredients together in a pot and simmer for 45 minutes. Shred meat and pour enough sauce on it to moisten and make sloppy annies. Store any unused sauce in a jar for later use or freeze. Serve on toasted hamburger buns.
2. Pork or chicken can also be used.

Display in cookbook

Ingredients for 24 servings

• 1 large can frozen limeade concentrate
• 3 cans water
• 1 pkg blackberry Kool-Aid
• 1 cup sugar
• 7 cups water

Steps

1. Mix together and freeze in gallon size ziplock bags. After frozen, chop up and put in a punch bowl. Add 1 or 2 liters of Sprite.

Display in cookbook

Ingredients for 6 servings

• 7 cups chopped and mashed pears (about 15 pears)
• 9 cups sugar
• 2 packages pectin for jam
• 2 tsp cinnamon
• 2 tsp cloves
• 2 tsp allspice

Steps

1. Measure and set aside the sugar. Peel, core and measure pears into large pot. Add spices. Stir in pectin. Bring to a hard boil and then add sugar. Bring to a full boil for 1 minute. Remove from heat and skim off the foam. Pour into prepared clean, hot pint jars and process according to your area. Makes 6 pints.

Display in cookbook