Crites Family Stuff

Description

Dorothy Farmer: My mother made this often, starting in the spring with fresh lettuce from the garden. When I make it, it brings back memories of my mother.

Ingredients for 6 servings

• 4 or 5 cups leaf lettuce, chopped
• 6 tiny green onions, chopped
• .5 tsp salt
• .5 cup cider vinegar
• 4 or 5 slices bacon, fried crisp and crumbled

Steps

1. Break lettuce into bite-size pieces. Put into a heated serving bowl. Add onions, sprinkle with salt, and toss well. Heat 1 tbsp of bacon fat and add the vinegar. Pour it piping hot over the lettuce and mix with a fork. Stir in the crumbled bacon and serve at once. Makes 6 to 8 large servings.

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Ingredients for 12 servings

• 20 oz pineapple chunks
• 1 apple, diced
• 2 bananas, sliced
• 3 kiwis, peeled and quartered
• 1 pint strawberries
• 1 cup grapes
• 21 oz peach pie filling

Steps

1. Drain the pineapple chunks, reserving the juice. Marinate for five minutes the diced apples and sliced bananas in the reserved pineapple juice and then drain. Add the cut up kiwi, the cleaned and sliced strawberries and grapes to the pineapple chunks, apple and bananas. Lightly mix all together with the peach pie filling and serve.

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Description

A family favorite, especially Allison Farmer and her grandpa Farmer. He loved it!! Also requested and loved by Katie Crites and Jenny Johnson.

Ingredients for 12 servings

• 1 head of lettuce
• 6 eggs sliced
• 1 red onion sliced thin
• .25 cup shredded cheese
• 1 tbsp minced parsley

Dressing

• .25 cup salad oil
• 2 tbsp vinegar
• .25 tsp pepper
• 1 tsp worchestershire sauce
• 1.25 tsp salt
• Dash paprika

Steps

1. Layer the first 5 ingredients (heavy on the shredded cheese) and make the dressing. Add dressing just before serving and gently toss.

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Description

Another family favorite that has been passed on from family to family!

Ingredients for 12 servings

• 1 head cleaned and torn lettuce
• .5 pkg wonton wrappers (3x3 inches)
• 1 can sliced water chestnuts
• 3 cooked and diced chicken breasts
• .5 cup sesame seeds
• .667 cup sliced green onions

Dressing:

• 4 tbsp sugar
• 2 tsp salt
• .25 cup oil
• .25 cup rice vinegar

Steps

1. Toast sesame seeds in a frying pan. Set aside. Slice wonton wrappers into 1/4 inch slices. Add oil to your frying pan and fry separated wontons until lightly golden brown and drain on paper towel. Combine the lettuce, sesame seeds, water chestnuts and green onions and wontons . In a separate bowl, mix together the sugar, salt, oil and rice vinegar. Pour over salad. Serve immediately.

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Description

My mouth drools for this when I am waiting for my tomatoes to ripen.

Ingredients for 8 servings

• .5 lb angel hair pasta
• 4 cups red and yellow tomatoes chopped
• .5 cup chopped fresh basil
• 2 cloves of garlic minced
• 1 can olives
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• Salt
• Pepper freshly cracked
• Freshly grated parmesan or feta cheese to taste

Steps

1. Garden fresh tomatoes are best to use in this recipe. Greek Kalamata olives are a great brand of olives to use. Important to use balsamic vinegar for best results. Cook and drain pasta. Place in a low flat bowl and layer other ingredients over. Combine oil and vinegar. Sprinkle over and very lightly toss. Top with Parmesan or broken up feta cheese.

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Ingredients for 8 servings

• 1 bag spinach
• 3 sliced apples
• 1 cup dried cranberries
• Candied pecans
• 1 jar "Brianna's Poppy Seed Dressing"

Steps

1. To make candied pecans - add around 1/2 cup sugar in a dry skillet, add about 3/4 cup pecans and stir around until sugar melts and sticks to the pecans. Use medium high heat and watch and stir very carefully. Add the remaining ingredients and toss with dressing. Everything is approximate, so use or change the portions as you would like. This serves 7-8.

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Description

This recipe was served at our family reunion held in Bear Lake. Jill Prince asked me to put it in our Family Cookbook.

Ingredients for 12 servings

• 2.5 lbs potatoes
• .5 cup olive oil
• 3 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• 1 small onion sliced thin
• 3 tbsp rinsed and drained capers
• Salt
• Fresh ground pepper

Steps

1. Precook potatoes in salted boiling water. Cool, peel and slice in half. Whisk dressing together. Heat grill to hot. Dip potatoes in dressing. Drain any excessive dressing, so grill does not flare up. Grill until edges are browned. Put browned potatoes in remaining dressing. Serve warm or at room temperature. I have used both Yukon and Russets. Both were good. For the mustard, I used whole grain old world mustard, not exactly Dijon. I also tried Plochman's Killians red mustard. Both were good. I do not think a classic yellow mustard would be as good. I also omitted the onion, because of the onion haters.<br>

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Description

This recipe is especially good with wild greens, heavy on Arugula. Flavor especially good with fresh shaved Parmesan.

Ingredients for 8 servings

• .25 cup lemon juice
• 1 tsp grated lemon peel
• 3 tbsp olive oil
• Salt to taste - about 1/2 tsp
• Freshly ground pepper

Steps

1. Whisk together. To serve: Make a bed of Arugula. Placed grilled salmon on top and drizzle with dressing.

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Ingredients for 8 servings

• .5 cup salad oil
• 3 tbsp vinegar
• .125 tsp garlic powder
• 1 tbsp dijon mustard
• 1 dash hot sauce
• 1 tsp salt
• Pepper
• 2 cups cooked slivered roast beef
• .5 cup sliced celery
• .25 cup sliced green onions
• Lettuce

Steps

1. Make a dressing of the salad oil, vinegar, garlic powder, dijon mustard, hot sauce, salt, and pepper and marinate 2 hours or more. Can marinate beef, celery and onion with the dressing. Pour over bed of torn lettuce just before serving.

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Ingredients for 6 servings

• 1 small pkg sugar free jello (red or orange)
• 1 small container cottage cheese
• 1 container cool whip
• 1 can pineapple, drained
• 1 can Mandarin oranges, drained (optional)

Steps

1. Mix together and enjoy!

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