Crites Family Stuff

Description

My children grew up on this bread. I won several ribbons at the Eastern Idaho State Fair with it, as well!

Ingredients for 4 servings

• .5 can or 3/4 cup evaporated milk
• 3 cups warm water
• 2 tbsp yeast
• .5 cup sugar
• .5 cup oil
• 1 tbsp salt
• 9.5 cups flour

Steps

1. Dissolve yeast in the water, milk, sugar, and oil. Add 5 cups of flour and the salt. Mix well and let stand for 10 minutes. Knead in 4-5 cups more flour or enough to make a soft, smooth dough. Knead for 10 minutes. Punch down and form into 4 loaves. Place into greased bread pans. Raise till double. Bake at 350F for 25-30 minutes.

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Description

This was instantly a family favorite and it's often requested for birthday dinners.

Ingredients for 8 servings

• 8 skinned boneless chicken breasts
• 7 oz can green chilis
• .25 lb jack cheese
• .66 cup crushed corn flakes
• .33 cup grated parmesan cheese
• 1 tsp chili powder
• .5 tbsp parsley
• .5 tsp garlic powder
• .25 tsp ground cumin
• 8 tbsp melted margarine

Steps

1. Place individual pieces of chicken inside a plactic bag and pound until 1/4 inch thick. Cut chilis into 8 strips (about 1/2 inch by 1-1/2 inches thick). Cut cheese into 8 strips (about 1/2 inch by 1-1/2 inches thick). Place a strip of chili and a strip of cheese inside of each chicken breast. Roll up, tucking in the ends. Secure with picks. Mix crushed corn flakes with parmesan cheese and spices and set aside. Dip rolled breasts in melted margarine and then in crumb mixture. Place seam side down in a 9 x 13 pan. Drizzle left-over butter around chicken. Chill at least 4 hours or overnight. Bake at 400F for 20 minutes. Serve with salsa, guacalmole, sour cream, shredded cheddar, olives, chopped tomatoes, etc. over a bed of rice (brown rice recommended).

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Description

Jennifer Crites: My family really enjoys this recipe. Growing up, it was well known that I disliked mushrooms, but I love these meatballs. Mom used to make them a lot. She got this recipe as a newlywed. Janette and I avoided the mushroom part, but had to resort to other methods sometimes. After Dad died, Mom was cleaning out a desk in the office and found 2 cans of Cream of Mushroom soup hidden deep behind some files. I have no memory of this tactic...it must have been Janette! Those had to have been some old cans of soup!

Ingredients for 4 servings

• 1 lb hamburger
• 4 slices bread
• .66 cups milk
• 3 tsp chopped onion
• 2 tsp baking powder
• 10 oz can of cream of mushroom soup mixed with 1 cup of water

Steps

1. Cube the bread and beat together with the milk. Add meat, salt, pepper, onion, and baking powder. Form into balls and brown in a frying pan. Place in a casserole dish and pour the soup mixture over the meatballs. Cover and bake at 350F for 45 minutes.
2. Serve with rice or potatoes.
3. Note: The meatballs can be baked in the oven in larger quantities and in less time than in the stove top frying pan. Also, since mushrooms aren't my favorite, I puree the soup to get a smooth sauce, no chunks of mushrooms that way!

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Ingredients for 20 servings

• 1 tbsp yeast
• 1.5 cups warm water
• .33 cup firmly packed brown sugar
• 3 cups flour
• Baking soda
• Kosher salt

Steps

1. Preheat oven to 450F.
2. Fill a large electric skillet with hot water and heat to the highest temperature. Add several tbsp of baking soda to the simmering water. Prepare a cookie sheet by spraying generously with oil and sprinkling with Kosher salt. Set aside.
3. Meanwhile, make dough as for bread but do not allow it to rise. Dissolve the yeast in the water and sugar. Add the flour. The dough should be soft but not sticky. Make large 2 inch balls with the dough and roll them into 12 inch ropes. Shape each into a pretzel. When you have 4-6 pretzels made, drop them into the simmering water for several minutes. They will sink and then rise to float on the surface. Remove with a slotted spoon or spatula onto a cooling rack to drain. Continue making pretzels until the dough is gone, working quickly to avoid the dough rising. Move the drained pretzels onto the prepared cookie sheet. These can be placed close together because they will not expand anymore. Sprinkle sparingly with more Kosher salt. Bake for 8-10 minutes or until well browned and the moisture is gone from the top.

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Description

The twins got this recipe when they were in Young Womens. It came from Anita Taylor who is from Finland and taught us how to make this bread.

Ingredients for 6 servings

• 5 cups milk
• 1 tbsp salt
• 2 cups sugar
• 2 eggs
• 2 tbsp yeast
• 3 tbsp whole cardamon seed (1 1/2 tsp if using powder)
• 1 cup butter
• 12.5 cups flour
• Raw sugar
• 1 egg

Steps

1. Dissolve yeast in water.
2. Peel the cardamon and put the seeds in a heavy ziplock bag, double bagging it is best, and remove all the air from the bag. With a hammer, pound the seeds into powder. Do not do this on the counter--do it outside on the cement. Grinding fresh the whole seed and not buying already ground makes a world of difference in the flavor.
3. In a large pan, melt the butter. Add milk and warm. Add sugar, salt and cardamon. Mix in 7 cups of flour, beat well. Add 2 beaten eggs. Mix in yeast. Add enough of the remaining flour to make a soft, pliable but not sticky dough. Knead for 10 minutes. Let rise double. Punch down and divide into 18 equal ropes, an inch in diameter. Braid three strands together to form one loaf. Place braids on greased cookie sheets, one or two loaves to a pan. When bread has risen, gently brush each loaf with beaten egg and sprinkle with raw sugar.
4. Bake at 375F for 20 minutes. Watch close and cover with foil when the bread gets golden, it can burn easily. Remove from oven and allow loaves to cool on racks. When cooled, make a glaze with powdered sugar, vanilla, and water that is the consistency of Elmer's glue. Drizzle in a circular motion multiple times on the top of the bread. The bread freezes well, but don't glaze it until you plan to use it. The glaze will melt off in the thawing process of the frozen bread.

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Ingredients for 6 servings

• 1 lb skinless, boneless chicken breast, cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• .5 cup sliced celery
• .33 cup butter
• .33 cup chopped onion
• .33 cup all-purpose flour
• .5 tsp salt
• .25 tsp black pepper
• .25 tsp celery seed
• 1.75 cups chicken broth
• .66 cup milk
• 2 (9 inch) unbaked pie crusts

Steps

1. Preheat oven to 425F.
2. In a saucepan, combine chicken, carrots, peas, and celery (frozen vegetables may be substituted, but my preference is fresh). Add water to cover and boil for 15 minutes. Remove from heat, drain and set contents aside.
3. In that now empty saucepan, over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place chicken mixture in bottom of pie crust. Pour hot liquid mixture over the chicken. Cover with the top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30-35 minutes or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

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Description

I found this one on my favorite cooking show "Good Eats".

Ingredients for 4 servings

• 3 tbsp butter
• 2 tbsp red bell pepper, finely chopped
• 1 green onion, finely chopped
• 1 clove garlic, finely chopped
• 3 tbsp heavy cream
• 1 egg
• 1 tbsp dijon mustard
• .5 tsp minced fresh parsley
• Dash cayenne pepper or hot sauce
• 1 cup bread crumbs
• .5 cup freshly grated Parmesan cheese
• 2 tsp oil
• 1 lb crab meat

Dill Sauce:

• 1 cup mayonnaise
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon zest
• 1 minced garlic clove
• .25 cup buttermilk
• 1 tbsp fresh parsley, chopped
• 2 tsp lemon juice

Steps

1. Melt 1 tbsp butter in heavy skillet over medium heat. Saute pepper, onion and garlic for 3 minutes.
2. In a separate bowl, combine cream, mustard, egg, parsley, cayenne, and 1/2 cup bread crumbs. Mix well. Gently fold in crab meat. Form 8 patties.
3. Mix 1/2 cup bread crumbs with cheese. Pat topping on both sides of patties. Refrigerate for 2 hours to set.
4. Combine oil and remaining butter in skillet. Cook 3 minutes on each side or bake at 400F for 7-10 minutes.
5. Enjoy with dill sauce!
6. Make the sauce by mixing together the mayonnaise, dill, lemon zest, garlic, buttermilk, parsley and lemon juice. Mix until blended.

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Description

I love making this when we have lots of people to feed. Everyone loves it.

Ingredients for 12 servings

• 3.5 pound pork butt roast (ask butcher to cut into 1/4 inch pieces)
• 1 large white onion
• 10 Anaheim chili peppers
• 8 tomatillos
• 1 green bell pepper
• 2 large potatoes
• 2 heaping tbsp cumin
• 2 tbsp olive oil
• 2 garlic cloves, minced

Steps

1. Chop onion. Put into a small pan with 1 tbsp olive oil and cook on medium for 5 minutes. Turn heat to low and cook for 30 minutes, stirring frequently. This adds a lot of flavor. Put garlic in for the last 5 minutes of cooking time. In another oiled skillet, add the pork and cook on medium high till pieces are browned. Stir frequently.
2. Meanwhile, put tomatillos into a bowl of warm water to soak, allowing the skins to come off easier. Remove the seeds and chop up the green bell and chili peppers. Peel the tomatillos and cut in half. Put them all together in a food processor and puree.
3. In a big pot, add meat, onions, tomatillo mixture, and cumin. Add water to just cover the meat. Simmer for at least 4 hours. Peel and chop the potatoes, adding them during the last half hour of cooking. When the potatoes are tender, remove from heat. Serve with flour tortillas and top with shredded cabbage and sour cream.

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Description

Don't be intimidated by the amount of garlic. It is so delicious!

Ingredients for 6 servings

• Prime Rib Roast
• 30 cloves of garlic, unpeeled
• .25 cup olive oil
• .33 cup cream style horseradish

Steps

1. Preheat oven to 350F. Toss garlic and olive oil in a small baking dish and cover. Bake garlic until it softens, but doesn't get too brown (about 30 minutes). Immediately drain the oil into a food processor. Allow garlic to cool before adding it to the food processor. When cooled, puree together with the horseradish.
2. Place the beef on a rack in a baking sheet. Sprinkle with salt and pepper. Spread a thin layer of pureed garlic on the underside of the beef. Place garlic side down and spread remaining garlic mixture on the other side. Refrigerate for at least 3 hours.
3. Preheat oven to 500F. Insert a thermometer into the side of the meat. Bake for 15 minutes to form a crust on the top, then reduce the heat to 350F and bake until thermometer reaches 115F. Remove from oven and allow the roast to rest for 30 minutes before slicing.
4. Pour the remaining juices into a pan and simmer for gravy.

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Description

This is my dad's birthday meal. When I was a teenager, living with my dad, we tried and tried to make it "like mom does" but it never turned out right. Together, after a year of trial and error, we accomplished it! I have great memories cooking this with my daddy. I love him!!

Ingredients for 4 servings

• 2 lbs top round steak
• 3 eggs
• 3 cups flour
• 1 tsp each pepper, garlic powder, and season salt

Steps

1. Cut steak into thin slices, about 1/4 inch thick against the grain. In a separate bowl, beat the eggs well. In another bowl, combine the flour and seasonings.
2. Add about 1/4 cup of oil to a large skillet. Heat to medium. Dip the steak pieces into the egg, then the flour and place into the hot oil. The oil has to be hot or the flour will fall off the meat as it is cooking. Turn the steak often to prevent the breading from getting soggy. Once the meat juices are clear and the outside is brown, remove from oil and drain on paper towel. Keep the fried pieces in the oven to keep warm.
3. The Gravy: Drain part of the grease out of the pan, leaving the drippings. You will need 1 tbsp of oil (grease from drippings) and 1 tbsp of flour (or you can use part of a packet of brown gray mix to add more flavor) to 1 cup of milk. (So if you want two cups of gravy, leave 2 tbsp of oil in the pan, 2 tbsps flour (or the brown gravy mix) and 2 cups milk.) To make the gravy, add the flour to the hot oil, stir and then slowly whisk in the milk. Stir constantly until all the lumps are out and it is thick and bubbling. Add salt and pepper to taste.

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