Crites Family Stuff

Description

A favorite recipe from when Jim and I were newlyweds. This makes a great meat substitute in Gyro sancwiches with yogurt sauce.
Jennifer Crites: This is the go to recipe for grilling chicken for our family. I use it with steaks as well.
Janette Johnson: This is one of my family's favorite marinades!

Ingredients for 12 servings

• 1 cup salad oil
• 2 cups lemon juice
• 1 cup soy sauce
• 1 tsp crushed oregano
• 1 tsp salt
• .25 tsp pepper
• 12 boneless chicken breasts

Alternate Recipe:

• 1 cup salad oil
• .5 cup red wine vinegar
• 3 tbsp soy sauce
• 1 tsp oregano leaves
• .5 tsp salt
• .25 tsp pepper
• 1 clove garlic, minced
• 8 boneless chicken breasts

Steps

1. Combine ingredients except chicken. Pour marinade over chicken. Chill chicken in marinade for 4 hours or overnight. Broil approximately 25 minutes on skinless side and turn over and broil 15-20 minutes more on the other side. (But usually doesn't take that long.) Broil about 5-7 inches from heat. Brush occasionally with sauce. This can also be cooked by covering dish with foil and baking for about 1 hour. Use skinless chicken if baking. Serve over white steamed rice.
2. Alternate Recipe: Over the years this recipe has evolved. This is closer to the original recipe. Deb says that the first recipe listed above is what she created in her Weight Watcher days. Some family members have received and used one or the other. Both are wonderful and enjoyed!

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Description

Marilyn says the recipe comes from Deb. Deb says it is Marilyn's. But anywhere you eat them they are everyone's favorite green beans!
Debbie McFarland: The first time I had this was when John and Marilyn lived in Boise. Jim and I, Mattson and Jess came to visit them because we were thinking about moving to Boise. We went to Wienersnitchel's during the day, then that night Marilyn made these delicious green beans. I ate sooooo many of them and not knowing I had gotten food poisoning at Wienersnitchel's earlier in the day, I threw up and threw up that night including the green beans. I still love them. That can prove how good this recipe is!

Ingredients for 12 servings

• 2 (15 oz) cans green beans, drained
• 2 tbsp oil
• 1 tbsp vinegar
• 1 tbsp dried minced onion
• .25 tsp salt
• .125 tsp pepper
• 1 clove garlic or garlic salt
• 2 tbsp dry bread crumbs
• 2 tbsp dry parmesan cheese
• 1 tbsp melted margarine or butter

Steps

1. Toss beans with oil, vinegar, salt, pepper, onion, and garlic. Pour into ungreased 1 quart casserole. Stir together bread crumbs, cheese, and margarine. Sprinkle over beans. Bake uncovered 15-20 minutes at 350F. Usually, I double the amount of bread crumb topping.

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Description

This is Jim's brother, Roger McFarland's recipe from his mission to England.

Ingredients for 15 servings

• 1 torn up angel food cake
• 2 small packages of strawberry jello
• 2 packages raspberries or strawberries, thawed
• 2 packages vanilla pudding
• 6 peeled and sliced fresh peaches
• 1 pint whipped whipping cream
• Sliced almonds

Steps

1. Prepare jello as directed on box. Prepare pudding as directed on box. This all goes into layers. It is beautiful served in a clear glass bowl with straight sides. First layer is the cake covered with jello, either strawberry or raspberry to match the fruit you are using. Let this set up and then add raspberries or strawberries. The next layer is pudding, which has been made and cooled. Next layer is fresh peaches. You can substitute sliced bananas if peaches are not available. Last layer is whipping cream garnished with sliced almonds.

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Description

Old recipe, but delicious!

Ingredients for 32 servings

• 2 tbsp yeast
• 6 cups flour
• 1 tbsp sugar
• 2 tsp salt
• 2 cups milk
• .25 tsp baking soda
• .5 cup water
• Cornmeal

Steps

1. Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids until very warm (120F - 130F). Add to dry mixture. Beat well. Stir in the rest of the flour to make a very stiff batter. Spoon into 2 loaf pans (8-1/2 x 4-1/2) that have been greased and coated with cornmeal. Sprinkle tops with cornmeal. Cover and let rise in warm place for 45 minutes. Bake at 400F for 25 minutes. Remove from pans immediately and cool.
2. Microwave Directions: Reduce flour to 3 cups in the first step and 2 cups in the second. Mix and let rise as directed above. Microwave each loaf on high for 6-1/2 minutes. Surface of loaf will be flat and pale in color. Allow to rest for 5 minutes in pan before removing. To serve: slice and toast. Each loaf will make about 16 slices.

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Description

This is to die for and absolutely everyone in my family loves it!!!

Ingredients for 12 servings

• Chicken parts, thighs, legs, wings, breasts, etc.
• Onion
• Pepper
• Salt to taste
• 1.5 quarts chicken broth
• 4 tomatoes
• .5 onion
• 2 cloves garlic
• Fresh serrano pepper
• Tortilla strips
• .5 avocado
• Limes
• Queso
• Sour cream
• 3 ears of corn - optional

Steps

1. Boil chicken parts in water with the onions, pepper and salt. Cool and remove chicken and strain the broth. You will need about 1 and 1/2 quarts broth.
2. Bone the chicken and reserve chicken until later. In a little oil fry about 15 or more tortillas cut in little strips, until very crispy, and reserve until later. Optional, but very good: cook 2-3 ears of corn on the grill until there are little charred marks on a few of the kernels, then remove kernels from the cob. In a blender, add small amount of water, 4 tomatoes, 1/2 onion, 2 cloves garlic, and blend, then pour in a pan and add 2 or more depending on hotness (we did 4) fresh serrano peppers, cut in little rings, the chicken and broth, and the corn (if you used it). Heat until boiling. Then in a bowl put a heaping pile of tortilla strips and about 1/2 of an avocado, chunked, and pour over broth mixture. Just as you are serving, squeeze 1/2 of a lime and a little (1/4 cup or so) crumbled queso and sour cream if you like.

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Description

A family favorite, especially Allison Farmer and her grandpa Farmer. He loved it!! Also requested and loved by Katie Crites and Jenny Johnson.

Ingredients for 12 servings

• 1 head of lettuce
• 6 eggs sliced
• 1 red onion sliced thin
• .25 cup shredded cheese
• 1 tbsp minced parsley

Dressing

• .25 cup salad oil
• 2 tbsp vinegar
• .25 tsp pepper
• 1 tsp worchestershire sauce
• 1.25 tsp salt
• Dash paprika

Steps

1. Layer the first 5 ingredients (heavy on the shredded cheese) and make the dressing. Add dressing just before serving and gently toss.

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Ingredients for 18 servings

• Dough from Debbie's Basic Dough (recipe in this book)
• .25 cup softened margarine
• 2 tbsp grated Parmesan cheese
• 1 tbsp minced dry onion
• 1 tsp paprika
• 1 tsp garlic salt

Steps

1. Mix together butter, Parmesan cheese, dry onion, paprika and garlic salt. Divide the dough in thirds and work each third separately. Roll the first third flat into a rectangle 1/2 inch thick, about 12 inches long and 9 inches wide. Cut this into thirds, about 12 inch by 3 inch pieces. Spoon a third of the butter/cheese mixture down the center of each third and bring edges together, pinching to seal. (If the butter touches the edges, they will be impossible to pinch together and seal.) This will make three "ropes" that you will braid together. Tuck in ends. Make sure the ends are secured because as the bread raises, they tend to come undone. Brush finished braid with beaten egg and top with sesame seeds or poppy seeds. Let rise double and bake at 375F for 35-45 minutes. You may use the other 2/3 of the dough in two more braids or cinnamon rolls or dinner rolls. The butter/cheese mixture will do just one loaf.

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Description

We used to have a tradition of passing these out on Christmas Eve to our best friends. The kids would deliver them hot to our friends' doors.

Ingredients for 72 servings

• 2 cups scalded milk
• 1 cup sugar
• 3 rounded tbsp yeast
• 12 cups flour
• 1 tbsp salt
• 1 cup water
• 1 cup melted margarine
• 1 tbsp sugar
• 6 beaten eggs

Streusel Topping

• .5 cup melted margarine
• 1 cup flour
• 1 cup sugar
• Sliced almonds

Glaze

• 2 lbs powdered sugar
• 1 tbsp vanilla
• Canned milk

Steps

1. Combine 1 cup water and 1 tbsp sugar and 3 tbsp yeast and let it set until it activates. After the scalded milk cools down, combine all the ingredients except flour and then start adding the flour slowly until it has all been added. It will take more than is suggested. Knead 5 minutes by machine and let rise until double and then beat down and roll out. Divide dough in half and work with half at a time. Melt 1 cube margarine and pour half on each part of the dough. Sprinkle with cinnamon and sugar. Roll up and slice into 1-inch pieces. Put in greased pans and sprinkle with streusel topping. Let rise until ready and bake at 375F for 15-20 minutes. This recipe fits into 6 round aluminum cake pans perfectly.
2. Struesel Topping: 1 cube melted margarine, 1 cup flour, 1 cup sugar. Mix all together and sprinkle over rolls before baking. Top with sliced almonds immediately after taking them from the oven and cover with a glaze made from 1-2 lb sack powdered sugar, about 1 tbsp vanilla and enough canned milk to make it about the consistency of Elmer's glue.

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Description

I have made this bread MANY times for family gatherings. It is a favorite!

Ingredients for 40 servings

• 3 eggs
• 1.125 cups of vegetable oil
• 2.25 cups sugar
• 3 cups of flour
• 1.5 tsp salt
• 1.5 tsp baking powder
• 1.5 cups milk
• 1.5 tsp almond extract
• 1.5 tsp butter flavor extract
• 1.5 tsp vanilla
• 2.25 tbsp poppy seed

Glaze:

• .25 cup orange juice
• .75 cup sugar
• .5 tsp almond extract
• .5 tsp butter flavored extract
• .5 tsp vanilla

Steps

1. Beat eggs, add oil and sugar and beat together until smooth.
2. Sift together flour, salt and baking powder, set aside.
3. Mix together milk, almond extract, butter flavored extract, vanilla and poppy seed.
4. Alternately add dry ingredients and the milk mixture into the creamed mixture. Oil pans and bake at 325F for one hour and 15 minutes, or until done. Teflon pans are best. I line mine with wax paper that has been oiled for easy removal.
5. While baking, make glaze. Put into small sauce pan the orange juice, sugar, almond extract, butter flavored extract, and vanilla. Heat just until the sugar dissolves. When loaves are done, remove from oven but leave in pans and pour the glaze over the tops.

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This is my mother, Winnie Wold's recipe. There is NONE better ANYWHERE!! You can also use store bought canned pickled beets and then pour this syrup over them and let pickle for a few days in the refrigerator. Tastes almost as good!

Ingredients for 8 servings

• Cooked red table beets
• .5 cup sugar
• .5 cup vinegar
• .5 cup water
• 2 tsp mixed pickling spices

Steps

1. Mix ingredients together and bring to boiling point and pour scalding hot over beets that have been cooked until tender in salted water. Always use pickling salt and a good grade of vinegar. If you want to can them, go to canning cookbook and get directions for your area. This recipe is just for a single pint or two - you will have to increase the recipe to make enough for canning.

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