Crites Family Stuff

Description

This sauce was used to make pulled pork sliders at Annie Crites' wedding reception.

Ingredients for 50 servings

• .5 onion, minced
• 4 cloves crushed garlic
• 1 tbsp butter
• 2 tbsp chipotle sauce
• 2 cups ketchup
• .5 cup packed brown sugar
• .33 cup apple cider vinegar
• .25 cup Worcestershire sauce
• 2 tbsp liquid smoke
• 1 tbsp salt
• 1 tsp garlic pepper

Buttery Onion Soup Mix

• 1 tbsp onion soup mix (see recipe below)
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• .5 cup melted butter

Steps

1. Combine butter, onion and garlic in a large pot. Sauce until onion is translucent. Mix in remaining ingredients . Bring to a boil. Reduce heat and simmer for 2 hours to thicken. Watch carefully for scorching!
2. Stir into 5 lbs of shredded pork.
3. Spread pork on buns.
4. Combine the ingredients for the Buttery Onion Soup Mix and stir together. Brush on the top of the buns, just before putting them in the oven.
5. Wrap the sliders in heavy foil and bake at 350 for 20 minutes or until sandwiches are hot.

Homemade Onion Soup Mix

1. To make onion soup mix, combine and blend these ingredients in a food processor: 1 cup toasted dry onion flakes, 1/2 cup beef broth powder, and 1 tsp of ground roasted garlic.

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Ingredients for 8 servings

• 4 lbs (up to 7) pork shoulder
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tbsp salt
• Pepper to taste
• 3 cloves garlic
• 1 tbsp olive oil
• 2 tbsp white wine vinegar
• .25 cup brown sugar
• 1 whole onion
• Lime wedges
• 1 roast size cooking bag

Steps

1. Rinse and pat dry the pork shoulder.
2. Peel and cut the onion into quarters. Place it and everything else, except the meat and lime wedges in a blender. Blend mixture until totally combined. Put the roast in the cooking bag. Pour the mixture over the meat and massage the rub into every nook and cranny. Add one cup of water. Put the bagged roast into a roasting pan and tie the bag closed. Make two slits in the top of the bag so it won't explode! Cover with tight lid and cook at 300 F for 3-4 hours or until fork tender.
3. When the meat is fork tender, remove the meat from the bag, but keep it in the roasting pan without the lid. Increase the oven temp to 400F and roast for another 15-20 minutes to crisp the edges. When done, let it rest for 15 minutes before shredding. Squeeze the lime over the meat and serve with warm tortillas, pico de gallo, guacamole, sour cream, etc.

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Ingredients for 8 servings

• 2 lbs baby back pork ribs
• 2 tbsp toasted sesame oil
• .25 cup Chinese 5-spice powder
• Kosher salt and freshly ground pepper
• 1 tbsp toasted sesame seeds for garnish
• Chopped fresh cilantro for garnish

Pineapple Glaze:

• 2 tbsp unsalted butter
• 1 fresh pineapple, peeled and cubed
• 1 cup soy sauce
• .5 cup dark rum
• .25 cup hoisin sauce
• .25 cup ketchup
• 3 tbsp rice vinegar
• .25 cup brown sugar
• 1 fresh red chile, sliced thin
• 2 garlic cloves, crushed
• 1 (2-inch) piece of fresh ginger, whacked open with the flat side of a knife
• Thai hot sauce

Steps

1. Preheat oven to 300F. Rub ribs all over with sesame oil. Generously season with 5-spice powder, salt and pepper. Arrange ribs, single layer in shallow roasting pan and roast for 2-2 1/2 hours.
2. Prepare glaze: In saucepan over medium heat, melt butter and and pineapple chunks and saute for 3 minutes. Add soy sauce, rum, hoisin, ketchup, sugar, chile, garlic and ginger. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes. Pull out ginger pieces. Pour glaze into a blender and puree until smooth. Add thai hot sauce to taste.
3. In the last 30 minutes of cooking of ribs, baste with some of the glaze. When pork is done, pork will pull away from the bone. When ready to eat, baste ribs with more glaze and put under broiler for 5-8 minutes, watching closely for a nice crust (will burn easily). Separate ribs with cleaver, pile onto a platter, pour remaining glaze, garnish with sesame seeds and cilantro.

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Description

This recipe comes from my stepdad.

Ingredients for 16 servings

• .25 cup margarine
• 3 cups chopped onions
• 12 cloves garlic, minced
• 5 tbsp Worcestershire sauce
• 2 tsp black pepper
• 2 tsp oregano
• 5 tbsp prepared mustard
• 1 cup brown sugar
• .33 cup vinegar or lemon juice
• 10 oz molasses
• 1 tbsp chile powder
• 2 cups chile sauce or ketchup
• .5 cup water
• .5 tsp liquid smoke, or to taste

Steps

1. Saute onions and garlic in margarine for 10 minutes, stirring frequently. Add Worcestershire sauce, pepper and oregano, simmering 10 minutes more. Add remaining ingredients and simmer for 40 minutes more, stirring frequently. Yields 6-8 cups.

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Ingredients for 15 servings

• Flour tortillas, warmed
• Black beans
• Green Chili Lime Rice
• Sweet pork
• Romaine lettuce, chopped
• Pico de Gallo salsa
• Guacamole
• Fried corn tortilla strips
• Tomatillo Ranch Dressing

Sweet Pork:

• 5 lb pork tenderloin or shoulder roast
• 1 cup red salsa
• 2 cups brown sugar
• 1.5 cans Dr. Pepper

Green Chili Lime Rice:

• 1 cup uncooked rice
• 1 tsp butter
• 2 tbsp chopped onion
• 2 cloves garlic, minced
• 1 tbsp canned green chili, chopped
• 1 lime zest and 2 tbsp lime juice
• 3 tbsp fresh chopped cilantro
• 2 chicken bouillon cubes
• Pinch of cumin
• 2.5 cups water

Creamy Tomatillo Ranch Dressing:

• 1 tomatillo, husked
• 1 cup buttermilk
• 1 cup mayonnaise
• 1 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 envelope buttermilk ranch mix
• 1 clove garlic, minced
• 2 tsp sugar
• .5 fresh jalapeno, seeded

Steps

1. To make sweet pork place the pork in a crock pot and pour a mixtures of the salsa, sugar, and Dr. Pepper over the top and cook on high for 8 hours. When meat is tender, remove meat from crock pot, cool slightly and shred pork. Replace the meat back into the cock pot and cook another hour. (Chicken can be substituted.)
2. To make rice, saute onion in butter. Add green chili, cilantro, bouillon, cumin, lime, rice and water. Bring to a boil and cover, reducing heat. Simmer until rice is tender and water is gone.
3. To make the tomatillo dressing, place all ingredients in blender and blend until smooth. Refrigerate 1 hour. Dressing can be stored in an airtight container for up to 4 days.
4. Assemble the salad with the flour tortilla on the bottom. Add the rice, warmed beans, and shredded pork. Top with lettuce, pico de gallo, guacamole, corn tortilla strips, and dressing.

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Ingredients for 4 servings

• 2 tbsp brown sugar
• 1 tsp mustard
• 1.5 tsp paprika
• 1.5 tsp cumin
• 1 tsp salt
• .5 tsp pepper
• 1 tsp garlic powder
• 1 tsp crushed rosemary
• .5 tsp sage
• .5 tsp thyme
• 4 thick pork chops

Steps

1. Mix brown sugar and mustard, then add all other ingredients except pork chops. Rub this mixture onto the pork chops and let sit in fridge for at least 2 hours. Grill, searing each side 2-3 minutes and then keep the meat on low until pork chops are done. Let meat rest for a few minutes before serving. (Grill over charcoal, using cedar or another type of wood to add smoky flavor.)

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Description

This recipe comes from Barbara Perryman Bibbins.

Ingredients for 4 servings

• 4 pork chops
• 1 can cream of chicken soup
• 1 cup water
• 1 cup minute rice

Steps

1. Trim fat from pork chops and brown in frying pan. Place in casserole dish. Mix the soup and water together and pour over pork chops. Cover and bake for 1 hour at 350F. Add the minute rice and and bake for 10 minutes more.
2. For more gravy use 2 cans soup and a can water. When using regular rice, use 1 part rice to 3 parts liquid.

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Description

Dorothy Farmer: Funny thing about recipes. When I pulled this recipe to include in this cookbook, I had remembered it was mine because I had made it so many times, but lo and behold! I had typed on it that it came from Marilyn. So thanks Marilyn for a very favorite dish!! I have made it many times and served it at many "company" dinners!!

Ingredients for 4 servings

• 4 pork chops (about 1 lb)
• 3 cups soft bread cubes (approximately 6 slices bread)
• 2 tbsp chopped onions (or more)
• .25 cup melted margarine
• .25 cup water
• .25 tsp poultry seasoning
• 1 can (10.5 oz) cream of mushroom soup
• .33 can water

Steps

1. Brown chops on both sides. Place in shallow baking dish. Lightly mix together bread cubes, onion, butter, 1/4 cup water and poultry seasoning. Place amount of stuffing on each chop. Blend soup and 1/3 can water. Pour over and around the pork chops. Bake in 350F oven for one hour or until tender.

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Ingredients for 8 servings

• .25 lb American cheese (chopped)
• 1.5 cups thin white sauce
• 2 cups boiled macaroni
• 1.5 cups chopped cooked ham
• 4 hard boiled eggs
• 1.5 tbsp chopped green pepper
• .5 cup bread crumbs

Steps

1. Add cheese to white sauce. (To make white sauce, use one tbsp butter and one tbsp of flour to 1 cup milk, 1/4 tsp salt and 1/8 tsp pepper). Put one cup macaroni in bottom of greased casserole, sprinkle 3/4 cup ham over macaroni, add 1/2 egg slices and green pepper. Pour 1/2 white sauce over this and add another layer of ingredients. Add more milk if mixture is too dry. Bake in 350F oven for 1/2 hour.

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Ingredients for 6 servings

• .5 cup flour
• 2 tsp salt
• 1.5 tsp ground mustard
• .5 tsp garlic powder
• 2 tbsp vegetable oil
• 6 pork chops
• 1 can cream of chicken soup
• .33 cup water

Steps

1. In shallow bowl, combine flour, salt, mustard, and garlic powder. Dredge pork chops. In a skillet, brown the chops on both sides in oil. Place in a slow cooker. Combine soup and water. Pour over chops. Cover and cook on low for 6-8 hours or until meat is tender. Thicken pan juices and serve over potatoes, noodles, or rice. Can use chicken instead of pork.

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