Crites Family Stuff

Ingredients for 8 servings

• 2 bottles spicy ranch dressing
• 2 (19 oz) cans black beans, drained and rinsed
• 1 red onion, chopped
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1 bunch cilantro, chopped
• 1 can olives, sliced
• 4 limes, juiced
• Grape tomatoes
• 32 oz frozen corn

Steps

1. Mix all ingredients except corn and marinate for at least 6 hours. One hour before serving, mix in frozen corn. Keep in refrigerator until ready to serve.

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Ingredients for 8 servings

• 9 cups spinach
• 1 pint strawberries, sliced
• .5 cup toasted slivered almonds

Dressing:

• .25 cup oil
• 2 tbsp sugar
• 2 tbsp cider vinegar
• .125 tsp worcestershire sauce
• 1 tsp sesame seeds
• 1 tsp poppy seeds
• .25 tsp paprika

Steps

1. Mix together the dressing ingredients. Pour over salad.

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Ingredients for 8 servings

• 4 chicken breasts, cooked and diced into bite sized pieces
• 8 oz water chestnuts
• 3 green onions
• .25 cup sesame seeds, toasted
• .33 cup slivered almonds, toasted
• 1 tbsp poppy seeds
• 1 tbsp sugar
• 4 tbsp cider vinegar
• 1 tsp salt
• .5 tsp pepper
• .5 cup oil
• Lettuce
• Chow mein noodles

Steps

1. Combine all ingredients except lettuce and chow mein noodles and marinate at least 2 hours. Combine with lettuce and chow mein noodles before serving.

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Description

Stephanie Kreger: A Thanksgiving tradition for the family!

Ingredients for 20 servings

• 5 (6 oz) pkgs Jello (blue, green, yellow, orange, and red)
• Large container cool whip

Steps

1. You will use both an 9x13 and an 8x8 pan. Start with the blue jello. Mix the jello pkg with 2 cups boiling water. Reserve 1 cup and set aside (do not refrigerate). To the remaining blue jello, add 1/2 cup cold water. Pour 2/3 cup into the 8x8 pan and the rest into the 9x13 pan. Place both pans in the refrigerator.
2. When the jello is set, add 1 cup of cool whip to the reserved 1 cup of jello. Whisk till smooth. Pour 1/2 cup over the set jello in the 8x8 pan and the rest over the 9x13 pan. Return to the refrigerator and allow to set.
3. Repeat this same process for each color in this order: blue, green, yellow, orange, red.

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Ingredients for 12 servings

• 16 oz bow tie pasta, cooked al dente, drained and cooled
• 1 bag fresh spinach (9-10 oz)
• 6 oz craisins
• 2 (11 oz) cans Mandarin oranges, drained
• 8 oz can water chestnuts, drained and slivered
• .5 cup chopped fresh parsley
• 4 green onions, thinly sliced
• .25 cup sesame seeds, toasted
• 6 oz honey roasted peanuts
• 2 cups cooked chicken, tossed with 2-3 tbsp teriyaki sauce

Dressing:

• 1 cup oil
• .5 cup bottled teriyaki sauce
• .33 cup rice vinegar
• .33 cup cider vinegar
• 6 tbsp sugar
• .5 tsp salt
• .5 tsp pepper

Steps

1. In blender, combine all the dressing ingredients and blend until well combined and smooth. Mix about 1 cup of the dressing with the cooked pasta in a large bowl and marinate for at least 1 hour. Combine the remaining salad ingredients in a large bowl. Just before serving, add pasta and toss. Add dressing to taste and toss. Serve immediately.

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Ingredients for 20 servings

• 1 box Acini de Pepe macaroni
• 15.5 oz can crushed pineapple, drained (reserve juices of fruit)
• 2 (15.5 oz) cans pineapple tidbits, drained
• 2 cans Mandarin oranges, drained
• 2 cups reserved juice
• 3 egg yolks
• 1 cup sugar
• 2 tbsp flour
• .5 tsp salt
• .5 bag marshmallows
• 10 oz cool whip
• Coconut, (optional)

Steps

1. Cook macaroni boiling water for 10 minutes, drain and cool with cold water in a colander.
2. Drain fruit and set aside. Combine the reserved juice, egg yolks, sugar, flour and salt. Boil until thick. Remove from heat and add macaroni. Refrigerate overnight. Next day add marshmallows, cool whip, and coconut to taste. Stir in fruit. Serve. Will last for a week in the refrigerator.

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Ingredients for 15 servings

• .5 head iceberg lettuce, shredded fine
• .5 head Romaine lettuce, shredded fine
• .25 cup fresh basil, thinly sliced
• 1 lb jicama, cut into strips
• 2 cups Monterey jack cheese, shredded
• 1 cup black beans, rinsed and drained
• 1 cup corn, drained
• 3 tbsp fresh cilantro, chopped
• 2 lbs tomatoes, diced
• .25 cup green onions, thinly sliced
• .5 cup barbecue sauce
• 12 tortillas, sliced 1/4 inch strips, fried
• 1 avocado, sliced

Grilled Garlic BBQ Chicken:

• 1.33 tbsp olive oil
• 1.33 tbsp garlic, minced
• 2 tsp soy sauce
• 2 tsp salt
• 20 oz chicken breasts
• .25 cup barbecue sauce

Creamy Tomatillo Salad Dressing:

• 10 sprigs cilantro
• 4 tomatillos, golf ball size
• 2 cloves garlic, minced
• 2 green onions
• 1 jalapeno with seeds
• 1 lime, squeezed
• 2 cups mayonnaise
• 1 cup sour cream or buttermilk

Steps

1. In a large mixing bowl, toss together the lettuces, basil, jicama, cheese, beans, corn, cilantro and half of the tortilla strips. Transfer to chilled plate. Surround with diced tomatoes and remaining tortilla strips. Top salad with grilled garlic chicken and drizzle with barbecue sauce. Serve with Creamy Tomatillo Salad Dressing. Garnish with green onions and avocado.
2. For Chicken: Stir together the oil, garlic, soy sauce, and salt. Add chicken and marinate at room temperature for 15 minutes. Grill or boil chicken. Cut chicken into 1/4 inch cubes and coat with barbecue sauce. Chill.
3. Make Dressing: Combine cilantro, peeled tomatillos, garlic, onions, jalapeno, lime juice,and salt into a blender. Blend well. Stir in mayo and sour cream. Chill.

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Description

This is my favorite cabbage salad and comes from Therin's aunt.

Ingredients for 12 servings

• 1 large head cabbage, finely chopped
• 1 small red onion, finely chopped
• .5 cup butter
• .5 cup sesame seeds
• 1 cup sliced almonds
• 3 pkg Top Ramen noodles, broken up (don't use the seasoning)

Dressing:

• 1 cup sugar
• .75 cup oil
• .5 cup vinegar (half apple cider, half red wine)
• 2 tbsp soy sauce

Steps

1. Mix and set aside the chopped cabbage and onion. Saute the seeds, almonds, and noodles in the butter until browned.
2. Make the dressing. Just before serving, toss salad and dressing together. You may not need all the dressing.

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Description

This is a favorite salad among my family and where ever it is served. The recipe comes from Dan's niece Stephanie Sundseth who is an amazing cook! Stephanie's family and her brother Bryan Crites have joined in many Farmer family gatherings. We all rave about her food!
Stephanie Kreger: Stephanie Sundseth gave this recipe to my mom several years ago. While my sister-in-law CeeCee was in town visiting before Lon and I got married, my mom made this for dinner. CeeCee raved about "Jolene's" caesar salad dressing. Now, when we are in town visiting Lon's family, I often hear people rave about "CeeCee's" caesar salad dressing!

Ingredients for 8 servings

• 2 heads Romaine lettuce, cleaned and chopped
• .25 cup grated Parmesan cheese
• Croutons
• 1 cup grilled chicken, sliced thin (optional)

Dressing:

• 2 cups mayonnaise (Best Foods is the best)
• 1 tbsp lemon juice
• 3 cloves fresh garlic, crushed
• .5 cup grated Parmesan cheese

Steps

1. Mix the dressing the day before use. Use only enough to moisten the lettuce (recipe makes more than needed for one salad). This is a very thick dressing and needs to be mixed with the lettuce using your hands, so no big globs are left in the salad. Store unused portion in the refrigerator for up to a month or more.
2. Toss the Romaine, cheese and chicken together with the dressing. Top with croutons. (Homemade ones are the best and easy to make. Dice up a loaf of French bread. Leave out on counter for a day. Toss with a generous amount of melted butter and garlic salt. Bake in 400F oven until toasty and golden brown.)
3. The dressing can also be used for a cheesy bread. Spread on fresh slices of French bread and place under the boiler until hot and bubbly. Serve warm.

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Ingredients for 8 servings

• 2 cups cooked and shredded chicken breast
• 1 cup halved red grapes
• 1 large apple, peeled and chopped
• .25 cup slivered almonds
• .75 cup mayonnaise
• Milk

Steps

1. Shred chicken. Prepare fruit and combine all ingredients together. Add milk to thin and a bit of sugar to sweeten if desired.

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