Crites Family Stuff

Ingredients for 6 servings

• 5 lbs watermelon
• 1 sweet onion
• .25 cup red wine vinegar
• Salt and pepper
• .5 cup extra virgin olive oil
• 2 tbsp chopped fresh mint
• 4 oz feta cheese, crumbled

Steps

1. Cut the seeded melon into bite-sized pieces and set aside. Peel and thinly slice/dice the onion.
2. In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in th oil a few drops at a time. Add the mint and adjust the seasonings to taste.
3. In a large bowl, combine the melon, onion, and feta. Pour dressing over the mixture and gently toss until evenly coated. Serve.

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Ingredients for 8 servings

• 1 cup pecans halves
• 1 tbsp corn syrup
• 1 tbsp honey
• 2 heads butter leaf lettuce
• 3 oz bleu cheese, crumbled
• 2 pears, cored and sliced

Dressing:

• 1 tbsp mayonaise
• 2 tbsp dijon mustard
• .25 cup white wine vinegar
• 1 cup oil
• 2 cloves garlic, crushed

Steps

1. Prepare the pecans by spreading them into a oven safe dish. Place them in a preheated 350 degree oven for 5 minutes. Stir in the corn syrup and honey. Bake an additional 5 minutes. Remove and separate onto Pam sprayed foil. Allow to cool.
2. Mix together dressing.
3. Clean and tear lettuce. Add the bleu cheese, pecans, and pears. Toss with the dressing.

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Description

This salad was served at the 2013 Family reunion.

Ingredients for 12 servings

• 4 whole boneless skinless chicken breasts
• Salt and pepper to taste
• Olive oil, for drizzling
• 3 stalks celery (inner light green stalks) finely diced
• 2 ears fresh corn
• .25 whole medium red onion, finely diced
• 1.5 cups blueberries
• 3 tbsp fresh dill, minced
• 4 tbsp mayonnaise
• 4 tbsp sour cream
• .25 cup half and half
• 1 whole lemon, juiced
• 1 tsp sugar (more to taste)
• Salt and pepper (additional) to taste
• .75 cup crumbled feta

Steps

1. Place chicken breasts into large plastic storage bad. Pound with a mallet to flatten to 1/4 inch uniform thickness. Season with salt and pepper. Heat grill and drizzle with olive oil. Grill chicken on both sides until done, about 7 minutes per side. Remove from pan and allow to cool.
2. With a sharp knife, shave kernels off each cob. Combine with the onion and celery. Set aside.
3. Mix together mayonnaise, sour cream, feta, and half and half. Stir in sugar, squeeze in lemon juice, and add salt and pepper. Stir, then taste, Add more salt if needed.
4. Slice chicken on the bias to create flat, randomly shaped pieces. Toss into a bowl with celery, onion, and corn. Stir to combine. Pour half the dressing over the ingredients and toss gently. Add more dressing as desired.
5. At the end, toss in the blueberries to lightly coat them in the dressing. Sprinkle with more feta and serve.

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Description

This salad was served at the 2013 Family Reunion

Ingredients for 10 servings

• 1 fresh pineapple, cut into small bite-sized pieces
• 5 large mangos, peeled and diced
• 16 oz strawberries, rinsed and chopped
• 12 oz fresh raspberries, rinsed
• 4 kiwi peeled and chopped

Steps

1. Gently toss together and serve.

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Description

This salad was served at the 2013 Family Reunion.

Ingredients for 6 servings

• 15 oz can black beans, rinsed and drained
• 1 cup cooked quinoa
• 1 cup fresh or frozen corn
• 1 small red bell pepper, chopped
• 2 cups chopped fresh mango
• .25 cup finely chopped red onion
• .5 cup chopped fresh cilantro
• 1 small jalapeño, seeded and finely diced

Dressing:

• Juice from 1 medium lime or lemon
• 1.5 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• .5 tsp ground cumin
• .5 tsp chili powder
• .25 tsp ground turmeric

Steps

1. Mix together beans, quinoa, corn, bell pepper, mango, onion, cilantro, and jalapeño in a mixing bowl.
2. Whisk together the dressing ingredients in a small bowl.
3. Pour over the mixture and toss. Refrigerate until ready to serve.

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Ingredients for 6 servings

• 6 medium potatoes
• 4 strips bacon minced or 2 tbsp bacon drippings
• .25 cup chopped celery
• .25 cup chopped onion
• 1 chopped dill pickle
• .25 cup water or stock
• .5 cup vinegar
• .5 tsp sugar
• .125 tsp paprika
• .25 tsp dry mustard

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Ingredients for 8 servings

• 8 oz cream cheese, room temperature
• 8 oz sour cream
• .5 cup white sugar
• 5 cups seedless red grapes
• .75 cup brown sugar
• .75 cup chopped walnuts

Steps

1. Use crisp, firm grapes. Clean and place in a large bowl. In another bowl, beat together the cream cheese, sour cream and white sugar. Stir this mixture into the grapes. Sprinkle the brown sugar and walnuts over the top. Cover with plastic and refrigerate overnight before serving.

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Ingredients for 6 servings

• 2 boxes Fried Rice with Almonds Rice-A-Roni, cooked according to package instructions
• 2 oz slivered almonds
• .5 cup chopped green bell pepper
• .5 cup chopped celery
• 4 green onions, sliced
• 1 can sliced water chestnuts, rinsed and drained
• 4 cooked and diced chicken breasts
• Miracle Whip

Steps

1. Cook the Rice-A-Roni and allow to cool. Add the nuts, vegetables and diced chicken. Mix thoroughly with Miracle Whip. If needed, thin with milk.

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Ingredients for 8 servings

• 2 cans red kidney beans
• 2 cans cut green beans
• 2 cans wax beans
• .5 cup chopped green pepper
• .5 cup chopped celery
• .33 cup chopped onion

Dressing:

• .5 cup cider vinegar
• .33 cup oil
• .5 tsp pepper
• .5 tsp salt
• .5 cup sugar
• .5 tsp Worcestershire sauce
• .5 tsp celery seed
• Garlic salt to taste

Steps

1. Mix drained beans with chopped vegetables. Mix dressing ingredients together and pour over the mixed vegetables. Cover and refrigerate for 12-48 hours. Serve.

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Ingredients for 6 servings

• 1 chicken breast
• .75 tsp chile paste
• 1 clove garlic, minced
• 1.5 tbsp sugar
• 1 tbsp rice wine vinegar
• 3 tbsp freshly squeezed lime juice
• 2 tbsp Vietnamese fish sauce
• 3 tbsp peanut oil
• 6 cups shredded savoy cabbage
• .5 cup mint leaves, julienned
• .5 cup cilantro leaves, julienned plus more for garnish
• 1 small red onion, thinly sliced lengthwise
• 1 small fresh red or green hot chile pepper
• .5 seedless cucumber, seeded, julienned
• 2 large carrots, peeled, julienned
• 1 red bell pepper, julienned
• .33 cup coarsely chopped roasted peanuts

Steps

1. Add chicken to simmering water and poach until meat is firm and juices run clear, about 12 minutes. Remove and thinly slice lengthwise. Set aside.
2. Whisk together chile paste, garlic, sugar, rice vinegar, lime juice, fish sauce, and peanut oil until bell combined. Set aside.
3. Toss together the cabbage, mint and cilantro and place on a large platter. Top with the onion, pepper, cucumber, carrots, bell pepper and chicken. Drizzle with reserved dressing and garnish with peanuts and cilantro sprigs. Serve.

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