Crites Family Stuff

Ingredients for 12 servings

• 2 cups celery, diced
• 2 small onions, diced
• 1 green pepper, diced
• .33 cup butter
• 2 cans corn, drained (reserve the liquid)
• 4 medium potatoes, cooked and diced (reserve potato water)
• 10 slices bacon, cooked and crumbled
• 1 tsp basil
• .5 tsp garlic powder
• .5 tsp pepper
• 2 cans evaporated milk
• 1 can cream of chicken soup
• 1 can cream of celery soup

Steps

1. Saute celery, onions, and pepper in butter in a large pot. Add all ingredients and enough of the reserve liquids to reach desired consistency. Heat until warmed through.

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Description

Jennifer Crites: This is one of my favorite soups and a favorite in our family.

Ingredients for 10 servings

• .25 cup flour
• 2 tbsp oil
• 2 (29 oz) cans crushed tomatoes (3 quarts home bottled)
• 1 cup chicken bouillon
• 1 tsp garlic powder

Toppings:

• Sliced olives
• Chopped tomatoes
• Sliced jalapenos
• Sour cream
• Chopped avocados
• Shredded cheddar cheese
• Lime wedges, juiced
• Fried corn tortilla strips

Steps

1. Heat and make a roux of the flour and oil. Stir in the garlic powder. Add the crushed tomatoes and simmer till hot. Serve the soup with the toppings of your choice.

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Ingredients for 8 servings

• 12 flour tortillas, warmed
• 4 lbs cooked and shredded chicken breast
• 1 lb shredded cheddar/jack cheese
• 29 oz can Macayos Green Enchilada sauce
• 2 cups sour cream
• 1 can cream of chicken soup

Steps

1. Mix enchilada sauce with the sour cream and soup until well blended. Spread 1 cup of this mixture into the bottom of a sprayed 9x13 pan. Put 1/3 cup chicken and a small handful of cheese into each tortilla. Add a big spoonful of sauce and roll up. Place seam side down in the pan and repeat until all tortillas are done. Pour remaining sour cream mixture over the top and bake for 30-40 minutes until hot and bubbly in the center. Bake at 350F.

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Ingredients for 12 servings

• 5 lb pork tenderloin
• 5 lb potatoes, baked
• Salt and pepper to taste
• 2 lbs pepper jack cheese, grated
• Flour tortillas

Steps

1. Put pork into a crock pot and salt and pepper well. Cook for 10 hours on low. Remove and shred meat. Pour the cooking juices onto shredded meat.
2. Remove the skins from the baked potatoes and dice into small pieces. In a large skillet brown the potatoes in a small amount of oil. When potatoes begin to get a little crispy, add the pork. The pork will begin to brown. Add additional oil to avoid sticking and increase browning. Top with cheese, reduce heat and cover. Stir after 5-6 minutes to mix in the melted cheese. Cook for another 5 minutes to let the mixture brown.
3. Scoop into warmed flour tortillas and serve with salsa.
4. Note: I bake my potatoes by lightly rubbing them in olive oil and then generously sprinkling with garlic salt on both sides before putting them on a cookie sheet.

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Ingredients for 8 servings

• 1 pint heavy cream
• .5 cup butter
• 2 tbsp cream cheese
• .75 cup Parmesan cheese
• 1 tsp garlic powder

Steps

1. Combine butter, cream and cream cheese. Simmer until all is melted and mixed well. Add Parmesan cheese and garlic powder. Simmer 15 minutes and season with salt and pepper to taste.

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Ingredients for 10 servings

• 24 jumbo shrimp, peeled and deveined
• 3 cups mushrooms, washed and sliced 1/4 inch thick
• 1.5 tbsp toasted pine nuts
• 6 handfuls fresh spinach
• 6 cups cooked vermicelli pasta
• 4 tbsp butter
• 2 tbsp garlic, minced

Lemon Butter Sauce:

• 1 tbsp shallots, minced
• 1 tbsp fresh garlic, minced
• .5 cup dry white wine
• 1 cup heavy cream
• .5 cup lemon juice, freshly squeezed
• .125 tsp white pepper
• 1 lb salted butter cut into tbsp

Steps

1. Preheat oven to 350F. Wash spinach and remove stems. Dry between paper towels and set aside. Roast pine nuts in oven for 2-4 minutes until golden brown. Set aside.
2. Peel and devein shrimp, set aside. Clean and slice mushrooms, set aside. Boil pasta according to package directions to al dente stage. Drain and set aside.
3. Prepare lemon sauce by melting 1 tbsp butter in large skillet and saute shallots and garlic till translucent. Add wine and reduce to slightly more that 1/2, whisking occasionally. Add cream and reduce 1/2. Add lemon juice and reduce 1/2. Add pepper and reduce to low heat. Add remaining butter, whisking in 2 tbsp at a time. Continue to simmer until sauce coats spoon.
4. In large skillet over medium heat, melt the 4 tbsp butter. Add garlic and saute. Stir in mushrooms, shrimp and pine nuts. Saute several minutes until shrimp are done and show no color. Remove from heat and gently stir in spinach. Place warm pasta on plate with shrimp mixture to the side. Pour lemon sauce over pasta, permitting a bit onto the shrimp.

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Ingredients for 15 servings

• 4 cups water
• 1 cup sugar
• .33 cup dry pectin
• 2 tbsp white vinegar
• 2 tsp salt
• 1 tsp soy sauce
• .5 tsp pepper
• .5 tsp garlic powder
• .5 tsp paprika

Steps

1. Bring all ingredients to a rolling boil over medium heat, stirring constantly. Remove from heat, cool, cover and refrigerate up to 6 weeks.
2. Serve this dressing over a salad of Romaine and iceberg lettuce, red and green cabbage, and shredded carrot. Garnish with slivered almonds, minced green onion and chow mein noodles. Top with chicken breasts marinated in teriyaki sauce and grilled or sliced fried chicken strips.

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Description

We first had this at the McFarlands with Jess at the grill. Wow, what a great meal that was!

Ingredients for 6 servings

• 3 tbsp garlic powder
• 2 tbsp salt
• 2 tbsp pepper
• 2 lbs tri tip roast

Steps

1. Roast should be at room temperature (30 minutes out of frig). Lightly oil all sides of meat and coat the roast with all of the rub. Preheat outdoor grill for high heat and lightly oil grate. Sear both sides on hot grill then transfer roast to a lower temperature and cook until done. Rest meat for 10 minutes before thinly slicing at an angle.
2. Jess McFarland is a master at the grill. He uses lemon pepper instead and generously coats his meat with 6-7 tbsp.

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Ingredients for 10 servings

• 4 Fuji apples, peeled, cored, and diced
• 4 cups chopped strawberries
• 8 kiwis, peeled and chopped
• 8 bananas, sliced
• 4 tbsp lime juice
• 8 tbsp sugar
• 2 tsp cinnamon
• 2 tsp nutmeg

Steps

1. Mix all together and serve with cinnamon chips. To make your own cinnamon chips, place flour tortillas that have been cut into triangle wedges onto a baking sheet. Spray with butter flavored cooking oil and sprinkle with cinnamon sugar. Bake at 300F for about 10 minutes or until golden brown.

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Description

German chocolate cake has been my choice of birthday cake ever since I can remember.

Ingredients for 15 servings

• 4 oz Baker's German Sweet Chocolate
• .5 cup water
• 2 cups flour
• 1 tsp baking soda
• .25 tsp salt
• 1 cup butter, softened
• 2 cups sugar
• 4 egg yolks
• 1 tsp vanilla
• 1 cup buttermilk
• 4 egg whites

Frosting:

• 12 oz evaporated milk
• 1.5 cups sugar
• .75 cup butter
• 4 egg yolks, beaten
• 1.5 tsp vanilla
• 7 oz coconut
• 1.5 cups chopped pecans

Steps

1. Line three 9 inch cake rounds with wax paper. In a small bowl, melt the chocolate in microwave on low and stir till smooth. Mix flour, soda, and salt. Set aside. Cream the butter and sugar until fluffy and add egg yolks. Mix in chocolate and vanilla. Add dry ingredients alternately with the buttermilk. Mix until smooth.
2. Beat egg whites in another bowl until stiff peaks form. Fold into the batter. Pour equally into the pans. Bake in preheated 350F oven for 30 minutes. Remove from oven and cool on racks. Peel wax paper off when cakes are still warm. Completely cool cakes before frosting.
3. Make frosting by mixing milk, sugar, butter, egg yolks, and vanilla in a large saucepan. Cook and stir on medium heat about 12 minutes or until thickened and golden brown. Remove from heat and stir in coconut and nuts. Cool to room temperature and of spreading consistency. Spread between each layer and on top of cake. Reserve several spoonfuls of frosting to enjoy on your own when no one is looking!

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