Crites Family Stuff

Ingredients for 6 servings

Dressing:

• 1 garlic clove, minced
• 1 tsp ginger root, minced
• 6 tbsp fresh lime juice
• 3 tbsp sugar
• 2 tbsp peanut oil
• 2 tbsp nuoc mam (Asian fish sauce)
• 1 tsp hot pepper flakes

Salad:

• 1.33 cups boiling water
• 1 extra large fish bouillon cube
• 1 tbsp peanut oil
• 1 cup couscous
• 2 tbsp fresh cilantro, finely chopped
• 2 tbsp mint, finely chopped
• .5 cup salted, dry-roasted peanuts, coarsely chopped
• 2 medium carrots, peeled and shredded
• 1 medium cucumber, peeled, seeded and shredded
• 6 green onions, green included, finely sliced
• .5 head Napa cabbage, finely shredded
• 8 oz medium shrimps, cooked and coarsely chopped
• Fresh cilantro and mint leaves, for garnish

Steps

1. Rinse raw shrimp and put into a saucepan with 4 cups water, 2 bay leaves and boil, cooking until they are just pink, 4-5 minutes. Drain and cool. Discard liquid and bay leaves. Shell and devein, coarsely chop and set aside.
2. Make dressing by combining garlic, ginger root, lime juice, sugar, peanut oil, nuoc mam and pepper flakes in a pint jar. Shake well and set aside.
3. Make salad: In saucepan bring the water, bouillon and peanut oil to a boil. Add couscous in a stream. Remove from heat. Stir once. Cover and let stand until couscous is tender, 12-15 minutes. Set aside to cool. Mix with half of cilantro, half of mint and half the peanuts.
4. In a large bowl combine the carrots, cucumber, onions, cabbage and the remaining cilantro and mint. Add dressing and toss thoroughly.
5. Spoon couscous onto serving plate, top with vegetable mixture and the shrimp. Garnish with remaining peanuts, cilantro and mint. Serve at room temperature.

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Ingredients for 6 servings

• 2 lbs Yukon gold potatoes, peeled and cubed
• 1.5 tsp salt
• 3 tbsp dill pickle juice
• .25 cup finely chopped dill pickle
• 1 tbsp yellow mustard
• .25 tsp pepper
• .5 tsp celery seed
• .5 cup mayonnaise
• .25 cup sour cream
• .5 small red onion, chopped fine
• 1 rib celery, chopped fine
• 2 hard-cooked eggs, peeled and diced

Steps

1. Cook potatoes in water with 1 tsp of salt, until tender, about 10-15 minutes. Drain and spread onto sided cookie sheet. Mix 2 tbsp pickle juice and mustard together and drizzle over potatoes, toss until evenly coated and refrigerate 30 minutes until cooled.
2. Mix remaining pickle juice, pickles, remaining 1/2 tsp salt, pepper, celery seed, mayo, sour cream, onion, and celery in large bowl. Toss in cooled potatoes. Cover and refrigerate until well chilled, about 30 minutes. Stir in eggs just before serving.

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Ingredients for 8 servings

• 2 cups fresh spinach
• 3 cups cooked lentils
• .5 cup fresh chopped parsley
• 2 green onions, chopped

Dressing:

• 2 medium cloves garlic, minced
• 2 tsp lemon zest
• 3 tbsp fresh lemon juice
• 2 tbsp chicken broth
• .5 tsp dijon mustard
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste

Steps

1. Mix dressing and together with the lentils. Make a bed of cleaned spinach leaves. Put the marinated lentils on top of the spinach and garnish with parsley and onion.

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Ingredients for 15 servings

• 4 cups water
• 1 cup sugar
• .33 cup dry pectin
• 2 tbsp white vinegar
• 2 tsp salt
• 1 tsp soy sauce
• .5 tsp pepper
• .5 tsp garlic powder
• .5 tsp paprika

Steps

1. Bring all ingredients to a rolling boil over medium heat, stirring constantly. Remove from heat, cool, cover and refrigerate up to 6 weeks.
2. Serve this dressing over a salad of Romaine and iceberg lettuce, red and green cabbage, and shredded carrot. Garnish with slivered almonds, minced green onion and chow mein noodles. Top with chicken breasts marinated in teriyaki sauce and grilled or sliced fried chicken strips.

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Ingredients for 15 servings

• 6 oz pkg raspberry jello
• 2 cups hot water
• 1 pkg frozen strawberries
• 2 bananas, cut into small bites
• 2 pomegranates, seeded
• 13 oz can crushed pineapple, not drained
• 1 diced apple
• 1 pint sour cream
• 8 oz cream cheese
• 8 oz cool whip

Steps

1. Dissolve jello in hot water. Add prepared fruit. Pour half into a 9x13 pan and allow to set. Mix sour cream, cream cheese, and cool whip and whip together. Spread over set jello. Add other half of jello mixture. Allow to set.

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Description

This recipe comes from my grandmother.

Ingredients for 10 servings

• 2 eggs, beaten
• 4 tbsp dark vinegar
• 4 tbsp sugar
• 2 tbsp butter
• 2 cups white grapes (2 small cans), drained
• 2 cups pineapple chunks cut up (1 can), drained
• 2 cups mandarin oranges (2 small cans), drained
• 2 cups mini marshmallows
• 1 cup whipping cream

Steps

1. Mix eggs, vinegar and sugar in double boiler, cooking and beating until thick and smooth. Remove from heat, add butter and cool (I put in refrigerator while I whip the whipping cream.) Whip cream and fold in fruit and egg mixture.
2. This salad needs to be refrigerated for 24 hours to marinate before serving.

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Ingredients for 6 servings

• 1 head icedberg lettuce, cleaned and torn
• 1 cup sliced celery
• 1 cup boiled eggs, chopped
• 2 cups frozen peas, cooked
• 2.5 cups mayonnaise mixed with 2 1/2 tsp sugar
• .75 lb bacon, crumbled
• 1 cup grated cheddar cheese

Steps

1. Layer in this order: lettuce, celery, boiled eggs, peas, mayo mixture, bacon, cheese. Cover and refrigerate 8 hours before serving.

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Ingredients for 4 servings

• Fruit of your choice
• Vanilla or strawberry yogurt
• Bowl
• Big spoon

Steps

1. Cut fruit. Put fruit in bowl. Pour yogurt into bowl. Stir. Eat. Enjoy.

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Ingredients for 8 servings

• 1 head Romaine lettuce
• 1 head red leaf lettuce
• 11 oz mandarin oranges, drained
• 3 gala apples, sliced
• 8 oz pecans (toasted with 1/4 cup sugar)

Dressing:

• .75 cup sugar
• 1 tsp salt
• .33 cup apple cider vinegar
• 1 tbsp poppy seeds
• 1 tsp dry mustard
• 1 tbsp fresh onion, finely diced
• .75 cup vegetable oil

Steps

1. Wash and tear lettuce. Add apples, oranges, and craisins.
2. Measure all dressing ingredients except poppy seeds into blender and blend well. then add poppy seeds and blend to mix in.
3. Toss salad with pecans and add dressing just before serving.

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Ingredients for 6 servings

• 2 small pkgs instant vanilla pudding
• 12 oz cool whip, thawed
• 11 oz can mandarin oranges, drained
• 2 cups buttermilk
• 20 oz can pineapple chunks, drained
• .5 pkg fudge striped shortbread cookies, crumbled

Steps

1. Mix pudding and buttermilk, add cool whip. Mix in pineapple and mandarin oranges. Chill until ready to serve. Put in crumbled cookies just before serving.

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