Crites Family Stuff

Description

Amber Silberberger: Grandma Farmer taught my mom how to make this recipe when my parents were first married. We loved it as kids and my family (especially my husband) love it to this day.

Ingredients for 6 servings

• 2 lbs hamburger
• 4 heaping tbsp flour
• 3.5 cups milk
• Salt and pepper to taste

Steps

1. Brown hamburger in a large skillet. Do not drain off the fat. Add the flour to the pan and mix well to soak up the grease. Stir over medium heat for several minutes. Add the milk, one cup at a time until it starts to thicken and you get your desired consistency. Add salt and pepper to taste. Serve with mashed potatoes.

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Ingredients for 4 servings

• 1 whole large onion
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 tbsp (scant) salt
• 0.25 teaspoons cayenne pepper
• 1 quart canola oil
• Black pepper to taste

Steps

1. Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.
2. Combine dry ingredients and set aside.
3. Heat oil to 375 degrees.
4. Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove as soon as golden brown.
5. Repeat until onions are gone.
6. Eat before your family sees them.
7. Repeat with another onion, because they’ll be really mad they didn’t get any.

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Ingredients for 15 servings

• 6 oz pkg cooked lemon pudding
• 6 oz pkg orange or lime jello

Topping

• 3 oz instant lemon pudding mix
• 8 oz cool whip

Steps

1. Make the jello using only 2 cups of boiling water and 1 cup of cold water. Set aside.
2. Mix the lemon pudding according to the package directions. Combine the two mixtures with a whisk. Pour into a 9x13 pan and let set. This may be done the day before.
3. Topping: Mix the small lemon pudding box with 1 1/2 cups milk. Let set for 5-10 minutes. Gently stir in cool whip. Spread on top of the set mixture.
4. Note: Jennifer Crites makes this salad often, and adds Mandarin oranges to the jello and deletes the topping layer altogether. She also halves it by using the 3 oz size mixes and using 1 cup boiling water and 2/3 cold water when making the orange jello.

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Description

Jennifer Crites: This recipe is a staple for Farmer family gatherings. Many will remember the separate bowl prepared for Grandpa Farmer because he didn't like cottage cheese. When I make it, there are no mushrooms. Aunt Deb adds mushrooms, but she makes it wrong!
Amber Silberberger: This is my favorite salad Aunt Deb makes...my dad and I always made it for Christmas. Now I make it every Easter for my family. I bring it to pot lucks and get so many compliments on it!!! I LOVE this salad, thanks Aunt Deb!!

Ingredients for 16 servings

Dressing:

• 1 cup apple cider vinegar
• 1 cup oil
• .75 cup sugar
• 1 tsp salt
• 2 tsp poppy seeds
• 1 tsp dry mustard
• 1 medium red onion, thinly sliced
• .75 lb sliced mushrooms (COMPLETELY OPTIONAL AND BETTER LEFT OUT)

Salad:

• 2 pkgs (6 oz each) fresh spinach leaves
• 1 head lettuce
• 2 cups cottage cheese
• .5 lb bacon (or more), cooked and crumbled
• .75 lb Swiss cheese, grated

Steps

1. Prepare the dressing the night before so you can marinate the onions and nasty mushrooms (if you so choose to use them). Mix together the vinegar, oil, sugar, salt, poppy seeds, dry mustard, onion and mushrooms.
2. Rinse and trim the spinach. Clean and tear up the lettuce into bite size pieces. Mix together and add the Swiss cheese and bacon. Just before serving add the cottage cheese and dressing.

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Ingredients for 4 servings

• 1 cup buttermilk
• 2 egg yolks
• 1 tsp vanilla extract
• .25 butter, melted and cooled
• 1 cup flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tbsp sugar
• .25 tsp salt
• .25 tsp cinnamon
• 2 egg whites

Steps

1. Preheat waffle iron.
2. In a large mixing bowl, whisk together the buttermilk, egg yolks, vanilla, and butter until thoroughly combined. In a separate mixing bowl, combine the flour, soda, baking powder, sugar, salt, and cinnamon. Stir into the buttermilk mixture.
3. In another bowl, whip the egg whites until stiff. Fold into the batter. Spoon waffle batter onto the hot waffle iron and cook until golden brown. Serve with fresh whipped cream and fresh fruit.

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Ingredients for 6 servings

• 1.5 cups elbow macaroni
• 4 tbsp butter, divided
• .25 cup flour
• 3 cups milk
• 1 tsp dry mustard
• .75 tsp salt
• .25 tsp freshly ground pepper
• 1.5 cups shredded sharp cheddar cheese
• .25 cup freshly grated Parmesan cheese
• .33 cups plain dry bread crumbs

Steps

1. Cook macaroni in boiling salted water in a large saucepan just until tender, about 8 minutes. Drain and rinse in cold water. Meanwhile, make a white sauce by melting 2 tbsp butter in a saucepan over medium heat. Stir in flour and cook, stirring 1 minute. Gradually stir in milk, mustard, salt and pepper. Bring to boil stirring constantly for about 1 minute. Remove from heat and fold in cheeses until melted and smooth. Stir in macaroni. Pour into 9x13 pan. Melt remaining 2 tbsp butter and stir in bread crumbs. Sprinkle over macaroni. Bake for 30 minutes. Let stand 10 minutes before serving.

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This is a recipe from Marilyn's sister Kathie.

Ingredients for 8 servings

• 4 cups cubed peeled potatoes
• 3 hard-cooked eggs, chopped
• 2 celery ribs, thinly sliced
• .25 cup chopped green onions
• .5 cup sour cream
• .5 cup mayonnaise
• 2 tbsp vinegar
• 2 tbsp sugar
• 2 tbsp regular or dijon mustard
• .5 tsp salt
• .25 tsp pepper

Steps

1. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender, drain. Place in a large bowl, add eggs, celery and onions. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

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Ingredients for 15 servings

• 1 Devil's food cake mix
• 1 egg
• .5 cup butter, softened
• 8 oz cream cheese
• 1 egg
• .33 cup sugar
• 10 regular sized Reeses Peanut Butter Cups-cut into little pieces
• 1 cup semisweet chocolate chips
• 4 tbsp heavy cream

Steps

1. Preheat oven to 350F.
2. Line 9x13 pan with foil. Spray with cooking oil. Mix cake mix, one egg and butter together then press into baking dish.
3. Mix cream cheese and sugar until smooth. Add egg, mixing until well combined, then stir in peanut butter cups. Pour over cake layer and bake for 30-40 minutes or until cheesecake is cooked through.
4. Remove and cool completely. Carefully lift out of dish using ends of the foil. Melt chocolate chips in microwave. Stir in cream and mix until glossy smooth. Spread chocolate over cheesecake layer. Note: I eliminated the chocolate layer and they were wonderful!!!

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Ingredients for 15 servings

• 1 cup flour
• .25 cup brown sugar
• .5 cup nuts, chopped
• .5 cup butter, melted
• 2 egg whites
• 1 cup sugar
• 2 tbsp lemon juice
• 1 cup heavy cream, whipped
• 2 cups frozen berries (raspberries or strawberries)

Steps

1. Crust: Mix together flour, brown sugar, nuts and butter. Bake in a pan for 20 minutes or until lightly golden at 350F, stirring occasionally. Remove from oven and cool.
2. When cool, crumble them all up. Put 2/3 of the crumbs in a 9x13 inch pan. Beat egg whites until stiff peaks. Gradually add sugar and lemon juice, Fold in whipped cream and berries. Spread over crumbs. Top with remaining crumbs. Freeze 6 hours or overnight before serving.

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Ingredients for 6 servings

• 6 large bell peppers
• 2.5 cups white rice
• 2 lbs ground beef
• .5 medium onion, diced
• 2 cloves garlic, minced
• 14 oz can diced tomatoes with juice
• 10 oz can diced tomatoes with chiles
• 16 oz grated sharp cheddar cheese (about 4 cups)
• .5 tsp pepper
• 1 tsp salt

Steps

1. Preheat oven to 400F.
2. Cut bell peppers in half, top to bottom. Remove the seeds and the ribs. Set aside. In a medium saucepan cook the rice according to package directions. In a medium skillet, brown the ground beef, onion and garlic. Drain the meat. In a medium saucepan, bring the tomatoes to a boil, reduce heat and simmer for 5 minutes. Remove from heat. In a large bowl combine the ground beef, rice, tomatoes, salt and pepper. Mix until blended, In a 9x13 inch pan, place peppers skin side down. Evenly divide the beef mixture among the pepper halves. Cover the pan with foil and bake for 40 minutes. Remove foil and sprinkle cheese on top. Return to oven and bake uncovered for 5 more minutes or until cheese melts. Note: Before filling the peppers, you can wilt the pepper halves in boiling water for about 5 minutes to reduce the cooking time from 40 minutes to 15 minutes.

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