Crites Family Stuff

Description

This recipe comes from my mother.

Ingredients for 1 serving

• 1.5 lbs unseasoned sausage
• 3 large onions, diced
• 1 large or 2 medium carrots, grated
• 2.5 medium potatoes, grated
• heart of celery equal to one stick, chopped fine
• 3 loaves of bread, broken
• 2.5 tbsp sage

Steps

1. Brown sausage lightly in large skillet, mash into fine pieces. Add the onions and grated potatoes and carrots. Finely chop the celery (use the tender leaves also). Salt and pepper to taste. Cook with lid on until carrots are almost done, stirring occasionally.
2. Break the loaves of bread, can use more bread if you need more dressing. Sprinkle with sage. Add sausage mixture and stir well. Add some more moisture, (boil some turkey backs, necks or wings beforehand to make some juice) or add canned milk or just plain water. Add enough to make the dressing almost sloppy or so all the bread is moist. Salt to taste.
3. Stuff the turkey and bake with the bird. The dressing can be baked separately in loaf pans at 350F for 30-45 minutes.

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Ingredients for 4 servings

• 1 can Cream of Chicken soup (undiluted)
• .5 cup mayonnaise
• 2 tbsp lemon juice
• 2 cups cubed cooked chicken
• 1 small onion, chopped
• .25 cup chopped green pepper
• .25 cup chopped red pepper
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded sharp Cheddar cheese
• 12 oz med egg noodles, cooked and drained

Steps

1. In a large bowl, combine soup, mayonnaise, and lemon juice. Add chicken, onions, peppers, 1/2 cup Monterey Jack cheese, and 1/2 cup of Cheddar cheese. Mix well. Add noodles and toss to coat. Transfer to a greased 2 quart baking dish. Bake uncovered at 350F for 40-45 minutes. Add remaining cheeses and cook until cheese is melted.

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Ingredients for 6 servings

• 6 skinless, boneless chicken breasts
• 1 bottle BBQ sauce (I use Sweet Baby Rays)
• 1 can Pepsi

Steps

1. In an electric skillet, place the chicken breasts on the bottom. Pour the bottle of BBQ sauce over the chicken. Then pour the Pepsi around the outside edge around the chicken. Cover and cook at 275F for about 45 minutes. Remove lid and serve.

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Ingredients for 8 servings

• 2 cups cooked and diced chicken
• 8 oz cream cheese
• 1 can mushrooms
• Seasoned bread crumbs
• 2 cans crescent rolls
• Butter
• 1 can cream of chicken soup

Steps

1. Separate crescent rolls into triangles. Mix cream cheese, chicken and (optional) green onions. Scoop about 1 tbsp of mixture into triangle. Roll up and seal edges. Roll into melted butter, then into bread crumbs. Bake on a cookie sheet at 350F for 25 minutes. Heat soup and serve over the top.

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Ingredients for 8 servings

• 3 lbs boneless, skinless chicken breasts
• 28 oz can tomatoes, reserve juice
• Apple juice
• Basil, fresh or dried
• Parmesan cheese
• Sliced mushrooms (OPTIONAL)

Steps

1. Cut chicken into bite-sized pieces. Dredge in flour that has been salted and peppered. Brown lightly in a small amount of oil. (Do not thoroughly brown or cook-just saute enough so the the flour adheres to the chicken.) Place in casserole dish. Layer with mushrooms. Pour tomatoes over the mushrooms with about half the reserved liquid. Add enough apple juice to over the chicken/tomato mixture. Sprinkle with a heavy dose of basil. Sprinkle with Parmesan cheese. Bake at 375F for 45 minutes. Juice will evaporate so cover with a lid if it starts to become dry towards the end of the baking.

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Description

We called this our "Soy Chicken" recipe. Another favorite of Jack's.

Ingredients for 6 servings

• .25 cup soy sauce
• .25 cup water
• .5 small clove garlic minced
• .5 tsp curry powder
• .5 tsp oregano
• Pepper to taste
• 3 (10 oz) chicken breasts, skinned
• 9 oz onions thinly sliced, optional

Steps

1. In a bowl, combine all ingredients except chicken and onions. Layer chicken and onions in casserole. Pour marinade over chicken. Cover and refrigerate for several hours or overnight. Cover with foil. Bake at 325F for one hour or until chicken is tender. Very good with boneless chicken breasts.

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Description

Not a Weight Watcher type dish!! I got this recipe from a cooking class at Carraba's Restaurant.

Ingredients for 15 servings

• 1 standard bottle sweet dry Marsala wine
• 1.5 lbs butter sliced in small pieces
• .5 large sweet chopped onion
• 1.5 tbsp olive oil
• 2 oz proschiutto chopped in small pieces
• 1 lb sliced or chopped mushrooms
• 1 handful chopped Italian parsley
• Salt to taste
• Pepper to taste
• 15 bonesless skinless chicken breasts
• Balsamic vinagerette
• Seasoned dry rub

Steps

1. Dip chicken breasts in a balsamic vinagerette (any brand will do) and sprinkle liberally with a seasoned dry rub. Use the recipe in this cookbook. Grill the chicken breasts either inside or outside house until they are done and then keep them warm until the sauce is done. In a large sauce pan that is low and open so that evaporation can take place easier, pour the bottle of Marsala wine and reduce to about 1/4-1/2 cup of syrup in the bottom of pan. Then add one small piece of butter at a time, whisking constantly. Keep adding the butter until all is melted and incorporated. Keep this warm and incorporated by whisking often. It will separate very easily. In a skillet add olive oil, mushrooms, proschiutto, onion and parsley and saute until wilted and done. You can use white button mushrooms, but baby portbellos are really good. Arrange chicken on a platter and combine mushroom mixture to wine mixture and pour over the top and serve!

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Description

A favorite recipe from when Jim and I were newlyweds. This makes a great meat substitute in Gyro sancwiches with yogurt sauce.
Jennifer Crites: This is the go to recipe for grilling chicken for our family. I use it with steaks as well.
Janette Johnson: This is one of my family's favorite marinades!

Ingredients for 12 servings

• 1 cup salad oil
• 2 cups lemon juice
• 1 cup soy sauce
• 1 tsp crushed oregano
• 1 tsp salt
• .25 tsp pepper
• 12 boneless chicken breasts

Alternate Recipe:

• 1 cup salad oil
• .5 cup red wine vinegar
• 3 tbsp soy sauce
• 1 tsp oregano leaves
• .5 tsp salt
• .25 tsp pepper
• 1 clove garlic, minced
• 8 boneless chicken breasts

Steps

1. Combine ingredients except chicken. Pour marinade over chicken. Chill chicken in marinade for 4 hours or overnight. Broil approximately 25 minutes on skinless side and turn over and broil 15-20 minutes more on the other side. (But usually doesn't take that long.) Broil about 5-7 inches from heat. Brush occasionally with sauce. This can also be cooked by covering dish with foil and baking for about 1 hour. Use skinless chicken if baking. Serve over white steamed rice.
2. Alternate Recipe: Over the years this recipe has evolved. This is closer to the original recipe. Deb says that the first recipe listed above is what she created in her Weight Watcher days. Some family members have received and used one or the other. Both are wonderful and enjoyed!

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Ingredients for 12 servings

• 1 cup honey
• .5 cup prepared mustard
• 2 tsp curry powder
• .5 cup melted butter
• 1 tsp salt
• 20 chicken thighs

Steps

1. Mix together the honey, mustard, curry powder, melted butter, salt. Roll chicken thighs in mixture and bake 1 hour at 375F.
2. Chicken breasts will work also, just not as moist as the thighs will be.

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Ingredients for 8 servings

• 4 chicken breasts
• 1 small can mushrooms
• 6 oz cream cheese with chives
• 3 tbsp milk
• 2 cans crescent rolls
• Pepperidge farm stuffing mix
• 1 can cream of chicken soup
• 1 can chicken broth
• Green onions

Steps

1. Cook chicken breasts, dice, and measure two cups. Make filling by mixing together the diced chicken, chopped mushrooms, softened cream cheese, and milk. Take two triangles of crescent rolls and form into squares until you have 8 squares. Divide filling onto 8 squares, roll into a pillow shaped bundle, then roll each bundle in parmesan or crushed pepperidge farm stuffing mix. Bake at 350F for 30 minutes. Serve with cream of chicken soup mixed with 1 can of chicken broth. Good served with sliced green onions on the top of gravy.

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