Crites Family Stuff

Ingredients for 12 servings

• 2 (3 oz) boxes grape or blackberry Jello
• 2 cups boiling water
• 8 oz can crushed pineapple
• 1 can blueberries

Topping

• 8 oz cream cheese, softened
• .5 cup sour cream
• .5 cup powdered sugar
• .5 tsp vanilla
• .5 cup chopped pecans

Steps

1. Add boiling water to the jello mix. Stir to dissolve.
2. Drain pineapple, reserving juice. Drain blueberries, reserving juice. Combine the pineapple and blueberry juices to make 1 cup liquid. Add juice to the jello mixture. Stir in both fruits. Pour into a 9x13 pan and allow to set.
3. Topping: Beat together cream cheese, sour cream, sugar, and vanilla. Spread over the top of the set jello. Sprinkle with nuts.

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Ingredients for 15 servings

• 6 oz pkg cooked lemon pudding
• 6 oz pkg orange or lime jello

Topping

• 3 oz instant lemon pudding mix
• 8 oz cool whip

Steps

1. Make the jello using only 2 cups of boiling water and 1 cup of cold water. Set aside.
2. Mix the lemon pudding according to the package directions. Combine the two mixtures with a whisk. Pour into a 9x13 pan and let set. This may be done the day before.
3. Topping: Mix the small lemon pudding box with 1 1/2 cups milk. Let set for 5-10 minutes. Gently stir in cool whip. Spread on top of the set mixture.
4. Note: Jennifer Crites makes this salad often, and adds Mandarin oranges to the jello and deletes the topping layer altogether. She also halves it by using the 3 oz size mixes and using 1 cup boiling water and 2/3 cold water when making the orange jello.

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Description

Jennifer Crites: This recipe is a staple for Farmer family gatherings. Many will remember the separate bowl prepared for Grandpa Farmer because he didn't like cottage cheese. When I make it, there are no mushrooms. Aunt Deb adds mushrooms, but she makes it wrong!
Amber Silberberger: This is my favorite salad Aunt Deb makes...my dad and I always made it for Christmas. Now I make it every Easter for my family. I bring it to pot lucks and get so many compliments on it!!! I LOVE this salad, thanks Aunt Deb!!

Ingredients for 16 servings

Dressing:

• 1 cup apple cider vinegar
• 1 cup oil
• .75 cup sugar
• 1 tsp salt
• 2 tsp poppy seeds
• 1 tsp dry mustard
• 1 medium red onion, thinly sliced
• .75 lb sliced mushrooms (COMPLETELY OPTIONAL AND BETTER LEFT OUT)

Salad:

• 2 pkgs (6 oz each) fresh spinach leaves
• 1 head lettuce
• 2 cups cottage cheese
• .5 lb bacon (or more), cooked and crumbled
• .75 lb Swiss cheese, grated

Steps

1. Prepare the dressing the night before so you can marinate the onions and nasty mushrooms (if you so choose to use them). Mix together the vinegar, oil, sugar, salt, poppy seeds, dry mustard, onion and mushrooms.
2. Rinse and trim the spinach. Clean and tear up the lettuce into bite size pieces. Mix together and add the Swiss cheese and bacon. Just before serving add the cottage cheese and dressing.

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Ingredients for 6 servings

• 2.5 cups chicken, cooked and chopped
• 1 cup celery, thinly sliced
• 1 cup grapes, halved
• 2 tbsp parsley, minced (fresh is best)
• .5 cup Best Foods mayonnaise (maybe more)
• 1.5 tsp mustard
• .25 tsp garlic salt
• .5 tsp sugar
• .125 tsp pepper
• 3 green onions, chopped
• 1 chicken bouillon cube, crushed
• .5 green pepper (optional)
• Almonds or cashew nuts (optional)

Steps

1. Mix together and refrigerate overnight.

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Description

This is a recipe from Marilyn's sister Kathie.

Ingredients for 8 servings

• 4 cups cubed peeled potatoes
• 3 hard-cooked eggs, chopped
• 2 celery ribs, thinly sliced
• .25 cup chopped green onions
• .5 cup sour cream
• .5 cup mayonnaise
• 2 tbsp vinegar
• 2 tbsp sugar
• 2 tbsp regular or dijon mustard
• .5 tsp salt
• .25 tsp pepper

Steps

1. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat. Cook for 20-25 minutes or until tender, drain. Place in a large bowl, add eggs, celery and onions. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour.

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Ingredients for 12 servings

• 3 cups water
• 3 oz pkg orange jello
• 3 oz pkg instant vanilla pudding mix
• 3 oz pkg tapioca pudding mix
• 15 oz can mandarin oranges, drained
• 8 oz can crushed pineapple, drained
• 8 oz container Cool-Whip

Steps

1. In a saucepan, bring water to a boil. Whisk in jello and pudding mixes. Return to a boil, stirring constantly. Boil for one minute. Remove from heat and cool completely. Fold in oranges, pineapple, and Cool-Whip. Spoon into a serving bowl. Chill at least 4 hours.

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Ingredients for 8 servings

• 2.5 lbs red or green grapes
• 8 oz cream cheese
• 1 cup chopped nuts
• 4 tbsp orange juice
• 4 tbsp granulated sugar

Steps

1. Soften and beat cream cheese. Mix in orange juice and sugar. Pour over grapes and nuts. Mix well and refrigerate.

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Ingredients for 8 servings

• 4.5 cups fresh broccoli, chopped into small pieces
• 1 cup sunflower seeds, roasted and salted
• 1 lb bacon, cooked and crumbled
• 1 cup craisins
• .5 cup red onion, diced
• .5 cup mayonnaise
• .5 tsp cider vinegar
• 3.5 tbsp sugar
• 1 tbsp bacon warm drippings

Steps

1. Dressing: Combine mayonnaise, vinegar, sugar and bacon drippings and set aside.
2. Salad: Combine the chopped broccoli pieces, sunflower seeds, bacon, craisins and onion.
3. Pour dressing over salad, stir and serve.

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Description

So good!

Ingredients for 10 servings

• 2 instant cheesecake pudding mixes
• 8 oz container Cool-Whip
• 1 large container strawberry yogurt
• 1 small bag frozen raspberries
• 1 small bag frozen mixed berries
• Bananas

Steps

1. Mix together pudding mixes, Cool-Whip, and yogurt and refrigerate.
2. Thaw berries.
3. Just before serving, add all the berries and bananas.

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