Crites Family Stuff

Description

This dish was served at the Farmer family reunion in Ashton, ID.

Ingredients for 6 servings

• 28 oz can diced tomatoes packed in juice
• 28 oz can crushed tomatoes
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, finely minced
• .5 tsp red pepper flakes, optional
• .5 tsp salt
• 2 tsp dried basil leaves
• 3 cups part skim ricotta cheese
• 4 oz grated fresh Parmesan cheese (about 2 cups)
• 8 oz shredded mozzarella cheese (about 2 cups)
• 2 large eggs, slightly beaten
• .75 tsp salt
• .5 tsp pepper
• 2 tbsp chopped fresh parsley (I use dried)
• 2 tsp chopped fresh basil (I used dried)
• 16 no-boil lasagna noodles

Steps

1. Preheat oven to 375F.
2. Make tomato sauce: Heat olive oil, garlic and pepper flakes in large saucepan over medium heat until fragrant but not brown, about 1-2 minutes. Stir in tomatoes, basil, 1/2 tsp salt and simmer until thickened slightly, about 15 minutes.
3. In a medium bowl, combine ricotta, 1 cup Parmesan cheese, mozzarella cheese, eggs, salt, pepper and herbs. Set aside.
4. To assemble, pour 1 inch of boiling water in a 9x13 pan, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with the tip of a sharp knife to prevent sticking. (I had to pour extra water to get them all covered.) Remove noodles from water and place in a single layer on a kitchen towel. Discard water from pan and dry. Spread bottom of pan evenly with 1 1/2 cups sauce. Using a soupspoon, spread 1/4 cup cheese mixture evenly onto the bottom three-quarters of each noodle (with short side facing you), leaving the top quarter of noodle exposed. Roll into tube shape and arrange in baking dish, seam side down. (You should be able to fit 8 manicotti in each row, allowing 16 to fit in the dish.-I did 8 in two 9x9 inch pans.) Top evenly with remaining sauce, making certain that the pasta is completely covered.
5. Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, before removing foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan cheese. I also added extra mozzarella on top. Bake until cheese is browned and bubbly, 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.
6. The manicotti can be prepared to the baking step, then covered with a sheet of parchment paper, wrapped in aluminum foil and stored in the refrigerator for up to 3 days or frozen for up to 1 month. If frozen, thaw manicotti in the refrigerator for 1-2 days. To bake, remove parchment paper, replace foil, and increase baking time to 60 to 75 minutes.

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Ingredients for 4 servings

• 2 tbsp Grey Poupon Country Mustard style mustard
• 1 tsp yellow mustard
• 3 tbsp mayonaise
• 1 tsp cream style horseradish
• 1 tsp honey
• Vegetable oil for frying
• 4 boneless, skinless chicken breasts
• 2 cups regular Cap'n Crunch cereal
• .5 cup corn flake crumbs
• .5 tsp onion powder
• .5 tsp garlic powder
• .5 tsp salt
• .25 tsp white pepper
• 1 egg-beaten
• 1 cup milk

Steps

1. Creole Mustard Sauce: Combine both mustards, mayonnaise, horseradish and honey in a small bowl and chill the sauce while the chicken is being prepared.
2. Preheat oil in a deep pan or deep fryer to 375F. Use enough oil to completely cover the chicken by 1-2 inches. Cut each chicken breast lengthwise into 3-5 long pieces. Crush the cereals into crumbs using a food processor. Combine the cereals, onion powder, garlic powder, salt and pepper into a medium bowl. Combine the egg and milk into a separate bowl. Dredge each piece of chicken in the milk and egg mixture, then completely coat with the dry mixture. Do this for all the chicken pieces before frying. When the oil is hot, fry chicken for 4-6 minutes until golden or dark brown and crispy. Remove to paper towels to drain. Serve hot with the creole mustard sauce.

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Description

This recipe was given to us by the Butt family...no chicken butts required!

Ingredients for 6 servings

• 1 tsp salt
• .5 cup flour
• 1.5 tsp cayenne pepper
• 1 tbsp soy sauce
• 1.5 tsp curry powder
• .25 cup melted butter
• .25 cup brown sugar
• .25 cup lemon juice
• .25 cup honey
• 3 lbs chicken

Steps

1. Mix salt, flour, and cayenne together. Coat chicken and brown in a little oil. Combine remaining ingredients. Pour over chicken and cover with foil. Bake at 350F for an hour. Baste as needed. Can be cooked in a Dutch oven. Note: I half the cayenne.

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Ingredients for 12 servings

• 3 cups water
• 3 oz pkg orange jello
• 3 oz pkg instant vanilla pudding mix
• 3 oz pkg tapioca pudding mix
• 15 oz can mandarin oranges, drained
• 8 oz can crushed pineapple, drained
• 8 oz container Cool-Whip

Steps

1. In a saucepan, bring water to a boil. Whisk in jello and pudding mixes. Return to a boil, stirring constantly. Boil for one minute. Remove from heat and cool completely. Fold in oranges, pineapple, and Cool-Whip. Spoon into a serving bowl. Chill at least 4 hours.

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Ingredients for 10 servings

• 4 boneless, skinless chicken breasts
• 3 quarts water
• Celery leaves
• Onion
• 1 bay leaf
• 1 cup sliced celery
• 1 cup sliced carrots
• 1 can cream of chicken soup
• 4 chicken bouillon cubes
• 2 tbsp parsley
• 1 onion chopped
• 2 cups noodles
• Salt and pepper
• 4 cups water

Steps

1. Cook chicken in 3 quarts water with celery leaves, onion, and bay leaf for 1-2 hours. Drain and reserve strained broth. Return chopped chicken to broth. Add remaining ingredients and cook uncovered for 30 minutes, or until vegetables and noodles are tender. Add more water if needed.
2. Jenny Garrett adds 2-3 diced potatoes to her soup as well.

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Description

Hooters... Get your mind out of the gutter!

Ingredients for 5 servings

• Vegetable oil for frying
• 0.25 cup butter (not margarine)
• 0.25 cup Frank's Red Hot Cayenne Sauce
• Dash pepper
• Dash garlic powder
• 0.25 cup flour
• 0.25 tsp cayenne pepper
• 10 chicken wings

Steps

1. Heat oil in a deep fryer to 375F. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well-blended. Combine the flour, paprika, cayenne pepper and salt in a small bowl or bag. Dry wings well and put into large bowl and sprinkle with flour mixture over them, coating each wing evenly. Put the wings into the refrigerator for 60-90 minutes. (This will help the breading to stick to the wings when fried). Put all the wings into the hot oil and fry them for 10-15 minutes or until some parts of the wings begin to turn dark brown. Remove the wings from the oil and drain on paper towel. Quickly put the wings into a large bowl. Add the hot sauce and stir, coating wings. Serve with ranch or bleu cheese dressing and celery sticks on the side.

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Description

This is a rich and gooey caramel pecan pie. We're hoping that Jolene will make it for us.

Ingredients for 8 servings

• 0.5 (15-ounce) package refrigerated pie crusts
• 28 caramels
• 0.25 cup butter
• 0.25 cup water
• 0.75 cup sugar
• 2 large eggs
• 0.5 teaspoon vanilla extract
• 0.25 teaspoon salt
• 1 cup coarsely chopped pecans, toasted
• Chocolate-Dipped Pecans (recipe in this book)

Steps

1. Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.
2. Bake piecrust at 400° for 6 to 8 minutes or until lightly browned. Cool on wire rack.
3. Combine caramels, butter, and 1/4 cup water in large saucepan over medium heat. Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted. Remove from heat.
4. Stir together sugar and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust.
5. Bake pie at 400° for 10 minutes. Reduce heat to 350°, and bake 20 more minutes, shielding edges of crust with aluminum foil to prevent excessive browning. Remove pie to a wire rack to cool. Top with Chocolate-Dipped Pecans, if desired.

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