Crites Family Stuff

Ingredients for 8 servings

• .5 cup salad oil
• 3 tbsp vinegar
• .125 tsp garlic powder
• 1 tbsp dijon mustard
• 1 dash hot sauce
• 1 tsp salt
• Pepper
• 2 cups cooked slivered roast beef
• .5 cup sliced celery
• .25 cup sliced green onions
• Lettuce

Steps

1. Make a dressing of the salad oil, vinegar, garlic powder, dijon mustard, hot sauce, salt, and pepper and marinate 2 hours or more. Can marinate beef, celery and onion with the dressing. Pour over bed of torn lettuce just before serving.

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Ingredients for 8 servings

• 4 oz cream cheese
• 1 tbsp milk
• 1 tbsp sugar
• 1.5 cups cool whip
• 1 cup milk
• 2 small pkg instant vanilla pudding
• 16 oz can pumpkin
• 1 tsp cinnamon
• 1 graham cracker crust

Steps

1. Mix cream cheese, 1 tbsp milk, sugar, and cool whip together. Put into the graham cracker crust.
2. Mix the remaining ingredients together and pour over the top of the cream cheese mixture. Chill for at least 1 hour before serving.

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Ingredients for 8 servings

• 2.5 cups milk
• .25 cup heavy cream
• 2 egg yolks
• .66 cup sugar
• 4 tbsp cornstarch
• 2 tsp vanilla
• 2 tsp butter, softened
• 1 baked pie shell

Steps

1. Whisk together milk, cream, and egg yolks. Combine the sugar and cornstarch in a medium saucepan. Whisk in egg yolk mixture and cook over medium heat, stirring occasionally for 5 minutes. Then stir mixture constantly until it comes to a boil. Boil for 1 minute. Remove from heat. Stir in vanilla and butter. Pour into cooked shell.
2. For banana cream pie: Add 1-2 bananas before pouring into the pie shell.
3. For coconut cream pie: Add 1 1/2 cups coconut flakes before putting in the pie shell.

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Ingredients for 8 servings

• 3 eggs
• .25 cup butter, melted
• 1 cup pecans
• 1 cup light corn syrup
• 1 cup sugar
• Dash salt
• 1 unbaked pie crust

Steps

1. Mix egg, sugar, corn syrup, salt, and butter. Stir well. Add nuts. Pour into unbaked pie shell. Bake at 350F for 35-45 minutes until a knife in the center comes out clean.

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Ingredients for 8 servings

• 5 cups apples
• 2 tsp flour
• .5 tsp nutmeg
• .5 tsp cinnamon
• .5 cup sugar
• .5 cup flour
• .5 cup softened butter
• .5 cup sugar
• 2 unbaked pie crusts

Steps

1. Peel and slice apples. Combine 1/2 cup sugar, 2 tsp flour, and spices. Add apples and toss lightly. Pour into unbaked pie crust.
2. Topping: Blend together 1/2 cup flour, 1/2 cup sugar, and 1/2 cup butter until crumbly. Sprinkle over pie. Cover with another crust. Bake at 350F for 1 hour.

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Ingredients for 8 servings

• 1.5 cups milk
• .75 cup shredded coconut
• 3 tbsp flour
• .25 tsp vanilla
• 1 cup sugar
• 2 eggs beaten
• 1 tbsp butter
• 1 unbaked pie crust

Steps

1. Combine milk, sugar, coconut, eggs, flour, butter, and vanilla. Stir until combined. Pour into pie crust. Bake at 350F for 50 minutes or until inserted knife in center comes out clean. Cool.

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Ingredients for 8 servings

• 1 baked pie shell
• 1.5 cups sugar
• .33 cup and 1 tsp cornstarch
• 1.5 cup water
• 3 egg yolks, slightly beaten
• 3 tbsp butter
• 2 tsp lemon zest (optional)
• .5 cup lemon juice
• 2 drops yellow food coloring

Meringue:

• 3 egg whites
• .25 tsp cream of tartar
• 6 tbsp sugar
• .5 tsp vanilla

Steps

1. Preheat oven to 400F.
2. Mix 1 1/2 cup sugar and cornstarch in a medium saucepan. Stir in water gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil for 1 minute. Stir half of this mixture very slowly into the beaten egg yolks. Blend in the remaining hot mixture when the eggs are fully incorporated and boil 1 minute. Remove from heat. Add butter, lemon zest, lemon juice, and food coloring. Pour into the baked pie shell.
3. Meringue: Beat egg whites and cream of tartar until foamy. Beat in 6 tbsp sugar, one tbsp at a time. Beat until stiff and glossy. Add vanilla. Spoon on meringue and bake for 10 minutes.

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Description

I found this recipe in the Kerr's canning book. It is the best I have ever tasted - even better than my mother's which I grew up with.

Ingredients for 6 servings

• Apples
• 1 cup vinegar
• 8 cups sugar
• 4 tsp cinnamon

Steps

1. Core and slice apples, but do not peel. Add only enough water to cook apples until soft. Press through fine sieve and measure to get 16 cups of thick apple pulp. Combine all ingredients. Cook until mixture remains in a smooth mass when a little is cooled (about 1-1/2 hours boiling). Very important that you stir frequently to prevent burning. Pour into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly and process in boiling water bath 10 minutes. It yields 6 pints. If you have a Victorio, you can process the apples in it.

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Ingredients for 8 servings

• 2 cups fresh peaches
• 1 tbsp lemon juice
• .25 cup sugar
• 3 tbsp cornstarch
• 1 tbsp butter
• Dash of salt
• .5 tsp almond extract
• 1 baked pie shell

Steps

1. Sprinkle sliced peaches with lemon juice and sugar. Allow to stand 1 hour. Drain and reserve juice. This should measure about 1 cup. Combine this juice and the cornstarch in a saucepan. Cook and stir till thickened. Stir in butter, salt, and extract. Cool. Place peaches in baked pie shell. Pour the cooled mixture over the peaches and chill.

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Ingredients for 8 servings

• .75 cup sugar
• .5 tsp salt
• 15 oz can pumpkin
• 12 oz can evaporated milk
• 1 tsp cinnamon
• .5 tsp ground ginger
• .25 tsp ground cloves
• 2 eggs
• 1 unbaked pie shell

Steps

1. Mix sugar, salt, cinnamon, ginger, and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Pour into pie shell.
2. Bake at 425F for 15 minutes. Reduce oven temperature to 350F and bake for another 40-50 minutes or until an inserted knife near the center comes out clean. Cool for 2 hours.

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