Crites Family Stuff

Description

Jennifer and I went to a restaurant for lunch that served this soup.

Ingredients for 18 servings

• 1 cube butter
• 1 cup onion chopped
• 1 tsp curry powder
• 12 cups chicken stock
• 3 potatoes peeled and cubed
• 2 tsp salt
• 1 tsp black pepper
• 6 zucchini (6-9 inch size) sliced in big chunks
• 2 cups half and half

Steps

1. Melt butter in a large sauce pan. Add onions and curry powder and cook uncovered over low heat until onions are soft. Add potatoes, squash, salt, pepper and chicken stock. Cook until potatoes are tender. Puree with a wand blender or in batches in a food processor or blender. Return to pot and add cream. Can thicken with flour and water, if desired.
2. Can substitute butternut or buttercup squash for zucchini. Buy the already peeled and chunked up squash at Costco, if using raw. Or bake the squash and use the soft insides and then add it after the potatoes are done.

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Description

Served at a family reunion at Janette's in Mexico.

Ingredients for 12 servings

• .5 bunch flat leaved parsley very finely chopped - any parsley will do
• 1 bunch cilantro very finely chopped
• 1 bunch basil very finely chopped
• 1 shallot minced
• 3 cloves garlic minced
• 3 pepperoncini very finely chopped
• .5 cup brine
• .5 red bell pepper very finely chopped
• .5 red onion very finely chopped
• 2 cups olive oil
• 1 tbsp red-wine vinegar
• Salt and pepper

Steps

1. With the vegetables use only the leaves and as little stem as possible. In a medium bowl combine all ingredients. Shake and let set at room temperature for 2 hours. Refrigerate after using. Will keep up to a week or so.
2. This recipe is good on more than just bread. Good on sauted chicken, as a drizzle on roasted veggies, baked potatoes, sandwiches, and as a salad dressing. Jim even likes it drizzled on scrambled eggs.

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Description

I got this recipe from my quilt group.

Ingredients for 12 servings

• 2 cans cream of mushroom soup
• 2 cans milk
• 2 cups sour cream
• 2 small cans (4 oz) chopped green chiles
• 2 packages flour tortillas
• 2 chicken breasts cut into bite sized pieces
• Sliced mushrooms
• Chopped zucchini, (I use 14 to 16 depending on how much zucchini I have)
• Chopped onion (to taste)
• 1 chopped green pepper
• Grated Cheddar cheese

Guacamole:

• 2 ripe avocados
• 1 Roma tomato, diced
• White onion, diced (amount to taste)
• 1 serrano chile, seeded, minced
• Salt to taste
• .5 of a lime, juiced

Steps

1. Stir fry chicken and set aside. Stir fry veggies then add the meat to them. Combine soup, milk, sour cream, and green chilies with wire wisk. Add 1/2 to 1 cup of sauce to meat-veggie mixture (depending on how many vegetables you have. You want it moist, but not runny). Fill tortillas with a spoonful of meat-vegetable mix and cheese to taste. Roll and place in greased casserole dish. Cover with sauce, sprinkle with cheese. Cover and bake at 350F until it bubbles. This makes a large pan and medium pan. It freezes well unbaked and I often keep one pan for another occasion. It is also better made a day ahead, but still good the day you make it.
2. Guacamole: Mash avocados. Add tomato, onion, serrano pepper, salt, and fresh lime juice.

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Description

This recipe is especially good with wild greens, heavy on Arugula. Flavor especially good with fresh shaved Parmesan.

Ingredients for 8 servings

• .25 cup lemon juice
• 1 tsp grated lemon peel
• 3 tbsp olive oil
• Salt to taste - about 1/2 tsp
• Freshly ground pepper

Steps

1. Whisk together. To serve: Make a bed of Arugula. Placed grilled salmon on top and drizzle with dressing.

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This is a recent recipe, but so good for those of us who like cucumbers!

Ingredients for 16 servings

• 4 lbs of cucumbers - about 6
• 1 onion cut into thin slices
• 1.5 cups sugar
• 3 cups cider vinegar
• 4 tsp pickling salt
• 1.5 tsp mustard seed
• .5 tsp alum

Steps

1. Cut cucumbers into 1/4-inch slices. In a large container, combine cucumbers and onions. In a large bowl, combine the remaining ingredients, stirring until sugar is dissolved. Pour over cucumber mixture and mix well. Cover and chill overnight. May be refrigerated for up to 2 weeks. Yield: about 2-1/2 quarts

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Debbie McFarland: Better double the batch, it is so good. Even my non-onion eaters said nothing about the onions.

Ingredients for 12 servings

• 6 medium potatoes diced
• 2 quarts water
• 1 tsp salt
• 2 carrots sliced thin
• 2 stalks celery sliced thin
• 1 chopped onion
• .5 lb bacon
• 6 tbsp flour
• 6 tbsp bacon grease
• 1.5 cups milk

Steps

1. In a large pan cook potatoes, celery, carrots, salt in the 2 quarts of water. While this is cooking slice bacon and start to fry. About halfway though, add the one chopped onion and continue to cook until bacon is done and onion is translucent. Drain off grease to get 6 tbsp. Add grease back in and add flour and cook together for a moment. Drain the veggies and reserve the liquid. Add the milk and bacon/flour mixture to the veggies, stir and bring to a boil. Add back as much of the veggie broth as needed to make it the consistency you want. Add more salt and pepper to taste, if needed.

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This was Jack's favorite!! A Christmas could not go by without making it. I found this recipe when I was a bride, so it has been around for many years. Jack liked it because it was so full of the candied fruit.

Ingredients for 24 servings

• 1.75 lbs candied fruit
• 2 cups coarsely chopped walnuts
• .5 lb chopped dates
• 1.5 cups raisens
• .25 lb coconut
• .5 lb margarine
• .5 cup sugar
• .5 cup honey
• 5 eggs
• 2 cups flour
• 1 tsp cinnamon
• 1 tsp baking powder
• 6 tbsp orange juice

Steps

1. Make cake batter by creaming together margarine, sugar, honey. Add beaten eggs. Sift together the flour, cinnamon, baking power and add alternately with the orange juice. In a large container put the candied fruit, walnuts, dates, raisins, and coconut. Pour batter over the fruit and mix together. Makes two loaf pans, or can be baked in a well-greased bundt cake pan or an angel food cake pan. Bake at 250F 3-1/2 to 4 hours. Put a small pan of water in the bottom of the oven for a glazed and moist texture. Can decorate the top of the cake with red maraschino cherries and green fruit from the fruit mix.

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Description

Original recipe from me- tried to copy a recipe from a restaurant we went to in Florida while we were visiting Mom and Dad on their mission.
Jennifer Crites: We do this with shredded chicken instead of shrimp. The chicken recipe comes from Deb and Paty. I've added it at the bottom of this recipe.

Ingredients for 10 servings

• 1 chopped onion
• .25 cup butter
• 2.5 tbsp Greek seasoning
• .5 cup olive oil
• 1 bunch chopped fresh basil
• 1.5 lbs fresh peeled large shrimp
• 3 large juiced lemons
• 1 package crumbled feta cheese
• 2 large chopped fresh tomatoes
• .5 cup shredded Parmesan cheese
• 2 packages fresh angel hair pasta
• 3 cloves minced fresh garlic

Chicken Version

• 6 chicken breasts
• 2 tsp dried oregano leaves
• 6 cloves garlic, crushed
• Adobo with Cumin Seasoning (the one with the green lid)
• Limes

Steps

1. Saute onion in butter until soft. Add olive oil, shrimp, 2-3 cloves of garlic minced, and Greek seasoning, and saute until shrimp are pink. Add lemon juice and chopped fresh basil. Remove from heat. Cook pasta according to directions. Drain. Place in a large flat dish. Crumble feta cheese over the top of pasta. Sprinkle chopped tomatoes over feta cheese, and then top with the shrimp mixture. Sprinkle with Parmesan and serve.
2. Chicken Recipe: Place the chicken in hot olive oil and generously shake Adobo seasoning over each piece. Sprinkle the oregano and garlic over the chicken as well. Squeeze several limes over the chicken as it is cooking. Brown one side and turn, add more Adobo seasoning. Cover and turn temperature down to finish cooking. Add water as needed to avoid scorching. When done, shred meat and use instead of the shrimp.

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I made these once for a New Year's party and Mom ate them until she was sick!
Rebuttal Dorothy: They were soooo GOOD and I did NOT get sick!

Ingredients for 20 servings

• 10 made ahead crepes slightly browned
• .5 cup chopped pecans
• .25 tsp salt
• 2 tbsp butter
• 8 oz softened cream cheese
• 2 tsp milk
• 1 tbsp grated onion
• .5 tsp grated garlic
• .25 tsp black pepper
• .5 cup sour cream
• .25 cup finely chopped dried beef
• .25 chopped green pepper

Steps

1. In skillet, combine pecans with salt and butter. Cook over medium heat until brown. In small bowl, mix cream cheese with milk, onion, garlic salt, pepper and sour cream until smooth. Stir in beef and green pepper. Spread 2 to 3 tablespoons beef mixture over each crepe. Makes two stacks, each 5 crepes high. Sprinkle toasted pecans on top. Refrigerate one hour. Cut into wedges to serve

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Description

This recipe originates with Jim's stepmother, Johanna McFarland

Ingredients for 24 servings

• 1 cup dried pinto beans
• 1 medium sliced onion
• 3 slices bacon
• 2 thinly sliced potatoes
• 2 thinly sliced turnips
• 3 thinly sliced carrots
• .5 small shredded cabbage
• 2 tbsp tomato paste
• 1 bay leaf
• 2 tbsp oil
• Garlic
• Salt
• Pepper

Steps

1. Soak beans in 2 cups water overnight. Drain water, then add 3 cups water and boil until tender (2-3 hours). Heat bacon and cook onion in bacon fat. Discard bacon. Puree beans when cool. Bring 3 quarts broth, bouilion, or water to a boil and add all ingredients. Simmer slowly for 2-3 hours. Stir often. Can be served with a dollop of sour cream in each bowl.

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