Crites Family Stuff

Description

My personal favorite appetizer.

Ingredients for 24 servings

• 1 tub shredded Parmesan cheese
• 14 oz artichoke hearts in brine, not marinated, drained and chopped
• 2 cloves minced garlic
• .75 cup good quality mayonnaise
• 3.5 loaves of soft white bread

Steps

1. Mix together all ingredients except the bread. The mixture should be moist. Put a scant tsp of mixture in the center of each slice of bread and crimp with a crescent shaped tool. Preheat oven to 425F and arrange empanadas on a baking sheet. Brush with melted butter and minced garlic and bake for 12 minutes.

Display in cookbook

Ingredients for 4 servings

• 14 oz can artichoke hearts, drained and chopped
• .5 cup mayonnaise
• .5 cup Parmesan cheese
• 2.5 tsp minced garlic
• 8 oz cream cheese, softened
• Bread bowl
• French bread loaf, cubed

Steps

1. Mix all ingredients, except bread, together (mixer works best). Spoon into hollowed out bread bowl. Bake in preheated oven at 350F for 25-30 minutes until warm and bubbly.
2. Serve with bread cubes.
3. Note: Works better to heat the mix in the microwave for 1-2 minutes before scooping into bread bowl and baking. It doesn't take as long to heat.

Display in cookbook

Ingredients for 24 servings

• 2 cans jalapeno bean dip
• 2 medium avocados mashed
• 2 tbsp lemon juice
• .5 tsp salt
• .25 tsp pepper
• 8 oz sour cream
• .5 cup mayonnaise
• 1 package taco seasoning
• 8 oz chopped olives
• 8 oz grated cheese
• 1 bunch chopped green onions
• 5 medium tomatoes diced

Steps

1. Spread bean dip in bottom of 9x2 pan. Mix mashed avocados, lemon juice, salt and pepper together and spread over the beans. Mix sour cream, mayonnaise and taco seasoning together and spread over the avocado mixture. Sprinkle on top the chopped olives, grated cheese, green onions and tomatoes.

Display in cookbook

Ingredients for 24 servings

• 2 (29 oz) cans tomatillos, drained
• 2 oz canned jalapeno peppers
• .66 bunch fresh cilantro, cleaned and most of stems removed
• .66 cup sugar
• Dash garlic powder to taste
• Dash onion powder to taste

Steps

1. Combine all ingredients and blend thoroughly in a blender. The sugar and peppers can be adjusted to suit your desire for sweetness and heat.

Display in cookbook

Description

Served at a family reunion at Janette's in Mexico.

Ingredients for 12 servings

• .5 bunch flat leaved parsley very finely chopped - any parsley will do
• 1 bunch cilantro very finely chopped
• 1 bunch basil very finely chopped
• 1 shallot minced
• 3 cloves garlic minced
• 3 pepperoncini very finely chopped
• .5 cup brine
• .5 red bell pepper very finely chopped
• .5 red onion very finely chopped
• 2 cups olive oil
• 1 tbsp red-wine vinegar
• Salt and pepper

Steps

1. With the vegetables use only the leaves and as little stem as possible. In a medium bowl combine all ingredients. Shake and let set at room temperature for 2 hours. Refrigerate after using. Will keep up to a week or so.
2. This recipe is good on more than just bread. Good on sauted chicken, as a drizzle on roasted veggies, baked potatoes, sandwiches, and as a salad dressing. Jim even likes it drizzled on scrambled eggs.

Display in cookbook

Description

I made these once for a New Year's party and Mom ate them until she was sick!
Rebuttal Dorothy: They were soooo GOOD and I did NOT get sick!

Ingredients for 20 servings

• 10 made ahead crepes slightly browned
• .5 cup chopped pecans
• .25 tsp salt
• 2 tbsp butter
• 8 oz softened cream cheese
• 2 tsp milk
• 1 tbsp grated onion
• .5 tsp grated garlic
• .25 tsp black pepper
• .5 cup sour cream
• .25 cup finely chopped dried beef
• .25 chopped green pepper

Steps

1. In skillet, combine pecans with salt and butter. Cook over medium heat until brown. In small bowl, mix cream cheese with milk, onion, garlic salt, pepper and sour cream until smooth. Stir in beef and green pepper. Spread 2 to 3 tablespoons beef mixture over each crepe. Makes two stacks, each 5 crepes high. Sprinkle toasted pecans on top. Refrigerate one hour. Cut into wedges to serve

Display in cookbook

Ingredients for 1 serving

• 8 oz can crushed pineapple (do not drain)
• .75 cup skim milk
• .5 cup nonfat sour cream
• 3 oz box instant coconut cream pudding mix

Steps

1. Put everything in a blender and blend for 1 minute. Makes 2 cups.
2. Serve with any fruit: strawberries, grapes, bananas, apples, pineapple, peaches, etc.

Display in cookbook

Description

These were served at Stephanie's wedding reception.

Ingredients for 30 servings

• 8 oz cream cheese
• 8 oz sour cream
• 4 oz can chopped black olives
• 4 oz can diced green chiles
• 1 cup finely grated Cheddar cheese
• Sliced green onions
• 6 large tortillas (assorted color/flavors)

Steps

1. Mix all ingredients except tortillas together. Spread onto tortillas. Roll up tightly and wrap in handi-wrap. Chill 4-6 hours. Slice and serve.

Display in cookbook

Ingredients for 8 servings

• 2 large avocados-diced
• 3 Roma tomatoes-diced
• 3 tbsp purple onions-minced
• 1 can black-eyed peas, rinsed and drained
• Newman's Own Oil and Vinegar dressing

Optional ingredients

• Salt
• Pepper
• Garlic powder
• Chili powder
• Cayenne pepper
• Black beans in place of black-eyed-peas

Steps

1. Gently toss with as much dressing as you want. Serve with tortilla chip. So yummy!

Display in cookbook

Description

A holiday family favorite!

Ingredients for 8 servings

• 11 oz cream cheese
• 1 tsp lemon juice
• 1 small onion-chopped
• Salt
• Pepper
• Garlic powder
• Seafood cocktail sauce
• Imitation crab meat

Steps

1. Soften cream cheese. Add lemon juice, onion, salt, pepper and garlic powder. Spread in a shallow dish or pie plate. Top with cocktail sauce and then shredded crab meat. Refrigerate and serve with crackers.

Display in cookbook