Crites Family Stuff

Ingredients for 8 servings

• 2.5 cups rhubarb
• 1.75 cups sugar
• .5 tsp salt
• 2 eggs
• 6 finely chopped saltine crackers
• Butter
• Nutmeg

Steps

1. Combine rhubarb, sugar, and salt. Set aside and allow that to sit for 30 minutes.
2. Beat 2 eggs adding the crackers. Mix this egg mixture with the rhubarb and put into an unbaked pie crust. Dot with butter and sprinkle with nutmeg. Cover with the other pie crust. Bake at 350F for an hour or until rhubarb is tender.

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Ingredients for 8 servings

• 4 chicken breasts
• 1 small can mushrooms
• 6 oz cream cheese with chives
• 3 tbsp milk
• 2 cans crescent rolls
• Pepperidge farm stuffing mix
• 1 can cream of chicken soup
• 1 can chicken broth
• Green onions

Steps

1. Cook chicken breasts, dice, and measure two cups. Make filling by mixing together the diced chicken, chopped mushrooms, softened cream cheese, and milk. Take two triangles of crescent rolls and form into squares until you have 8 squares. Divide filling onto 8 squares, roll into a pillow shaped bundle, then roll each bundle in parmesan or crushed pepperidge farm stuffing mix. Bake at 350F for 30 minutes. Serve with cream of chicken soup mixed with 1 can of chicken broth. Good served with sliced green onions on the top of gravy.

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Ingredients for 8 servings

• 4 cups fresh or frozen cherries
• 1.25 cup sugar
• 1 tsp vanilla
• .5 tsp almond extract
• 2 tbsp butter
• 2 drops red food coloring
• 2 unbaked pie crusts

Steps

1. Mix cherries, sugar, and cornstarch into a saucepan. Bring to a boil and allow the sauce to slightly thicken. Stir in vanilla and almond extract. Add butter and food coloring. Pour into unbaked pie shell and top with another crust. Bake at 350F for an hour or until done.

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Ingredients for 2 servings

• 2 cups flour
• 1 tsp salt
• .66 cup shortening
• .33 cold water

Steps

1. Sift dry ingredients. Cut in shortening. Add water and stir together to form dough. Roll out on floured surface into 9 pie crusts. Bake at 450F for 8-10 minutes
2. Marcy Howell's recipe uses butter flavored crisco and 1/4 cup water.

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Description

This recipe came from a secretary who worked in the same office as I did when I worked out at the INEL Site. We would remember each other's birthdays and this is what she brought for me for my birthday one year. I loved it and have made it for my family many times over the years, particularly for Debbie's family.

Ingredients for 15 servings

• 1.5 cups flour
• .75 cup margarine
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 9 oz whipped topping
• 2 (3 oz) boxes chocolate pudding mix
• 3 cups milk
• 1 cup chopped nuts

Steps

1. This is a layered dessert.
2. Crust: Mix together the flour and softened butter and press in a 9 by 13 inch baking pan. Bake at 350F for 10 minutes. Cool and set aside.
3. 1st layer: Mix together the cream cheese and powdered sugar. Stir in 9 oz of the whipped topping. Spread over cooled crust.
4. 2nd layer: Cook the two boxes of chocolate pudding using only 3 cups of milk. Cool completely, and then pour over the 1st layer.
5. Top with more whipped topping and sprinkle with nuts, if desired. This recipe can be varied using different flavors of puddings

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Ingredients for 16 servings

• 2 pie crusts, baked and cooled

Cream Cheese Filling:

• 8 oz cream cheese
• 1 can sweetened condensed milk
• .33 cup lemon juice
• 1 tsp vanilla

Peach Filling:

• 1 small pkg peach jello
• 2 tbsp corn starch
• .5 cup sugar
• Pinch salt
• 2 cups cold water
• 12 diced fresh peaches

Steps

1. Cream Cheese Filling: Mix together until smooth the cream cheese, sweetened condensed milk, lemon juice, and vanilla. Divide into the two pie crusts.
2. Peach Filling: In a medium saucepan, add jello, corn starch, sugar, salt, and water. Stir and bring to a boil and cool.
3. Peel and dice peaches. Add to the cooled jello filling. Pour over the cream cheese filling and refrigerate.
4. Serve when set.

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Ingredients for 4 servings

• 3.75 cups warm water
• 2 tbsp yeast
• 1 tbsp salt
• .33 cup sugar
• .33 cup powdered milk
• .33 cup oil
• 10.5 cups flour

Steps

1. If you are using a KitchenAid, start with the white beater and mix everything except the flour until the yeast is dissolved. Then add 7 cups flour. Change to the dough hook and add the last 3-31/2 cups flour.
2. Let rise. Punch down and form into 4 loaves. Let rise again. Bake at 350F for 30 minutes. Remove from pans and cool on racks.
3. You can substitute whole wheat flour, cracked 9-grain, etc. for part of the flour.

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Ingredients for 2 servings

• 2 tbsp yeast
• 2 cups warm water
• 2 tsp salt
• 1 tsp sugar
• 4.5 cups flour

Steps

1. Dissolve yeast in warm water. Add salt, sugar, and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Knead until smooth-on high if using a bread mixer.
2. Let rise (30 minutes). Punch down. Form into two 12 inch long loaves on a cookie sheet. Let rise (30 minutes).
3. Sprinkle with cornmeal. Make 4 shallow slashes across top of each loaf with a sharp knife.
4. Bake at 400F or 15-20 minutes.

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Description

Fool Proof!

Ingredients for 3 servings

• 2.5 cups warm water
• .5 cup applesauce
• .5 honey
• 2 tsp salt
• 1.5 tbsp yeast
• 1 tbsp dough enhancer
• 7.25 cups whole wheat flour

Steps

1. Dissolve yeast in the water first if you're not using instant yeast. Otherwise mix all ingredients and 5 of the cups of flour in your bowl. Mix for 5 minutes. (If using a KitchenAid mixer, use the flat beater.) Let stand for 10 minutes. Add remaining 2-2 1/2 cups flour and knead and additional 5 minutes using a dough hook. Let raise. Punch dough and form into 3 loaves. Let raise. Bake at 350F for 23 minutes.

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Description

I found this recipe in a Kerr canning book and thought it would be something my husband, Jack, would particularly enjoy and he did! as well as other family members.

Ingredients for 28 servings

• Apples
• 5 cups sugar
• 10 cups water
• 3 tsp cinnamon
• .25 tsp red food coloring, more if desired

Steps

1. Make the syrup first by boiling together for one minute the sugar, water and cinnamon. Then add the red food coloring. Choose a good cooking/canning apple. Peel and core apples and put into clean canning jars. You can slice them or cut into chunks. Pour the hot syrup over the apples in the canning jars, screw on lids and process according to directions in a canning book for apples in your area. (Cooking times change according to altitude.) For the Provo, Utah area the processing time would be 35 minutes for quarts and 30 minutes for pints.

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