Crites Family Stuff

Ingredients for 6 servings

• 2 lbs good quality steak, sliced very thin
• 3 tbsp soy sauce
• 2 tbsp sugar
• 3 tbsp cornstarch
• 2 bunches broccoli

Steps

1. Trim and remove all fat and bones from the steaks. Slice thinly. Place strips in a bowl with the soy sauce and sugar. Let that sit while preparing the broccoli.
2. Clean and cut broccoli into small uniform bite-sized pieces. Heat a small amount of oil in wok or fry pan. Stir fry broccoli in small amount to keep pan hot. Remove and set aside.
3. Drain off as much of the meat marinade as possible. Add a little more oil and fry the meat. When meat is done, add broccoli. Stir the cornstarch into the marinade and pour into the pan. (I like to make more of the marinade.) Cook till marinade boils and thickens and the beef and broccoli are hot. Serve over rice.

Display in cookbook

Description

These were served at Becca and John's reception.

Ingredients for 8 servings

• 1.5 lbs lean ground beef
• .75 cup quick oats
• 2 eggs
• .5 cup finely chopped onions
• .5 cup milk
• 1 tsp salt
• 1 tsp Worcestershire sauce

Sauce:

• .5 cup brown sugar
• .25 cup apple cider vinegar
• 1 tsp mustard
• .25 cup BBQ sauce
• 1 tsp Worcestershire sauce

Steps

1. Combine the ground beef, oats, eggs, onions, milk, salt, pepper, and Worcestershire sauce. Form into balls. Place in a casserole dish, cover with sauce and bake at 350F for about 30 minutes. (I pre-baked my meatballs and froze them for the wedding for convenience sake. I then put them in a roasting dish and covered them with sauce to cook through.)
2. Sauce: Mix together the sugar, vinegar, mustard, BBQ sauce, and Worcestershire sauce and blend thoroughly. Heat in a saucepan until sugar is dissolved. You may want to double the sauce to make a saucier meatball. Serve with rice.

Display in cookbook

Ingredients for 6 servings

• 2 eggs
• .5 cup milk
• 1 cup seasoned bread crumbs
• 3 tbsp Parmesan cheese
• 2 tbsp minced parsley
• .5 tsp garlic powder
• .25 tsp salt
• .125 tsp pepper
• 2 lbs boneless top sirloin steaks cut into 1/4 inch slices

Steps

1. Have the butcher cut meat and put them through the tenderizing machine.
2. In a shallow bowl, whisk together eggs and milk. In another shallow bowl, combine bread crumbs, cheese, and seasonings. Dip steak in egg mixture, then into the bread crumbs and coat well.
3. Heat some oil in a large skillet. Brown steak over medium-high heat for 2-3 minutes on each side. Drain on paper towels if needed. Serve with slices of lime.

Display in cookbook

Description

Jennifer Crites: This was a favorite breakfast for many of my siblings. (Remember all the beef jars we used afterwards for drinking glasses?) Janette and I requested it often for our birthdays. My own family now all really enjoy this, except Dan. I guess you have to grow up on it or it doesn't seem so appetizing!

Ingredients for 4 servings

• .25 cup butter
• .25 cup flour
• 3 cups milk
• 8 oz jar dried beed
• Salt and pepper to taste

Steps

1. In a saucepan over low heat, make a white sauce by melting the butter and whisking in the flour to form a roux. Whisk in milk, a little at a time, increase heat to medium-high and cook stirring until thickened. Bring to a boil and add beef torn or cut into bite-size pieces. Salt and pepper to taste. Serve over toast.
2. The sauce can to made thinner or thicker by the amount of milk used. (We liked it thick!) To reduce the calories use less butter to the flour ratio.)

Display in cookbook

Ingredients for 20 servings

• 7 lb beef brisket
• 1 tsp garlic salt
• 1 tsp onion salt
• 1.5 tsp salt
• 1.5 tsp pepper
• 1.5 tsp celery salt
• 2 tbsp Worcestershire sauce

Sauce:

• .5 cup sugar
• 1 cup barbecue sauce
• 1 cup beef broth, from cooked brisket
• 1 cup Wish Bone Russian dressing, not creamy

Steps

1. Mix seasonings and Worcestershire sauce together and rub into meat. Wrap tightly with heavy duty aluminum foil. Place in 9x13 pan or roaster. Cook 7-8 hours at 275F.
2. Remove meat from oven and remove from foil. Reserve 1 cup of broth for sauce, discarding the rest. Trim fat, slice and put brisket in pan.
3. Mix together the ingredients for the sauce. Pour over brisket slices and bake at 300F for 1 hour.

Display in cookbook

Ingredients for 16 servings

• 6 slices of bread, torn up
• .75 cup milk
• 1 lb ground sirloin
• 1 lb ground veal
• 2 cloves garlic, grated or finely chopped
• Small handful flat leaf parsley, chopped
• .75 cup grated Parmigiano Reggiano cheese
• 1 tsp allspice
• 1 egg
• Salt and Freshly ground black pepper
• Cherry tomatoes, stems removed
• Bocconcini (mini mozzarella balls) look for ones about the same size as cherry tomatoes
• 3 tbsp extra virgin olive oil, divided and more to drizzle
• 28 oz San Marzano plum tomatoes
• .5 cup homemade or store-bought basil pesto
• Zest of lemon if using store-bought pesto
• 1 loaf of crusty bread

Steps

1. Preheat oven to 425F. Place torn bread in a small bowl with milk, making sure all bread is submerged. Set aside.
2. In a large bowl, combine meats, garlic, parsley, cheese, egg, allspice and pepper. Squeeze excess milk from soaking bread (should be loose and in small pieces and add to meat mixture. Mix it all together will your hands.
3. Divide meat mixture in half and score each half into 8 sections. Take on of the portions of meat and slightly flatten it out. Place a cherry tomato in the center and evenly wrap the meat around the tomato, completely encasing it with meat. Repeat the process with another portion of meat and do one of the bocconcini balls, (if too large, cut the ball in half) . Transfer the stuffed meatballs to a baking sheet, using one half of the sheet for tomato and the other for cheese so you can keep track of which meatball is stuffed with what. Repeat the process until the meat is used up.
4. Drizzle the stuffed meatballs with oil and transfer them to the oven and bake for 15-18 minutes, until golden brown and firm to the touch.
5. While meatballs are cooking, place a saucepan over medium-high heat with 2 tbsp olive oil. Add canned tomatoes and break them up with a potato masher. Add a little salt and pepper, bring to a boil and simmer while meatball are cooking. Once the meatballs are ready, remove the sauce from the heat and stir in pesto. (Use lemon zest if using store-bought pesto.) Transfer all the sauce into a serving dish and nestle all the meatballs into the sauce, keeping the cherry tomato-stuffed ones on one side and the bocconini-stuffed ones on the other. Serve with sliced crusty bread.

Display in cookbook

Ingredients for 4 servings

• 3 carrots, peeled and sliced
• 5 potatoes, peeled and sliced
• 1 onion, diced
• 1 lb hamburger
• 1 can cream of chicken soup

Steps

1. Crumble uncooked hamburger. Mix in vegetables. Put into a greased 9x13 pan. Salt and pepper well. Dilute the soup with 3/4 can of water. Pour over meat mixture. Cover with foil and cook for 3 hours at 300F. Tastes like a foil dinner.

Display in cookbook

Ingredients for 4 servings

• Sirloin steak
• Green peppers
• Onions
• Swiss cheese
• Sandwich buns

Steps

1. Cut sirloin steak into thin strips. Thinly slice peppers and onions. Put small amount of oil into pan. Brown steak pieces and then add peppers and onions and saute. When cooked, top with slice of cheese. When cheese is melted, put onto buns.

Display in cookbook

Ingredients for 6 servings

• 1 lb hamburger, cooked
• 20 oz bbq baked beans
• 10 oz frozen corn, thawed
• 1 tbsp and 1 tsp Worcestershire sauce

Steps

1. Simmer these ingredients on the stove for 5 minutes. Serve on tortillas with other taco toppings (sour cream, cheese, tomatoes, lettuce).

Display in cookbook

Ingredients for 1 serving

• Beef roast
• 2 brown gravy mixes
• 1 can mushroom soup
• 1 pkg Lipton Beefy Onion dry soup mix
• Pepper and garlic salt
• Flour

Steps

1. Rinse meat. Roll meat in pepper and garlic salt (completely covered). Roll meat in flour, then brown in skillet on all sides. Put meat in greased crock pot. Cover completely with brown gravy (made according to the pkg directions), canned soup and dry soup mix. You may want to add a little more water. Cook overnight on low. Eat for dinner the following day.

Display in cookbook