Crites Family Stuff

Description

A favorite made often in the Crites' home.

Ingredients for 8 servings

Roux

• .75 cup flour
• .75 cup butter
• 1.5 qt milk
• 1 tsp salt
• 1 cup chicken broth
• Pepper to taste

Soup

• 4 cups peeled, diced potatoes
• 1 large bunch fresh broccoli with the florets chopped into tiny pieces
• 2 cups shredded Cheddar cheese

Variation: Ham and Vegetable Soup

• 1 cup chopped onion
• 1 cup chopped celery
• 2 cups peeled, diced potatoes
• 1 cup frozen peas and carrots
• 1 cup chopped ham
• 2 cups shredded Cheddar cheese

Steps

1. Place diced potatoes in a large pot and barely cover with water. Simmer until fork tender. Add chopped broccoli and cover. Allow to steam cook until broccoli is tender.
2. While potatoes are cooking, make roux by melting butter in a medium sized pan. Stir in flour and cook for several minutes. Slowly add milk, stirring well. Add chicken broth and salt and pepper.
3. Add cream sauce to cooked veggies without draining the water. Stir until smooth. Add shredded cheese and stir. Serve.

Variation

1. Follow the same procedure with the potatoes but add the onions and celery and cook till tender. Add the frozen peas and carrots and cover. Allow to steam cook until tender. Add the ham.
2. Make roux and follow the same directions above to finish the soup.

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Ingredients for 8 servings

• 3 cups sharp cheddar cheese (Dubliner aged cheddar at Costco is good)
• 2 tbsp butter
• 1 small onion, diced
• 2 tsp dry mustard
• 3 cups vegetable or chicken broth
• 2 cups cream
• 3 cups cauliflower, frozen works fine

Steps

1. Shred cheese to make 3 cups. Set aside.
2. Saute diced onion in butter until soft. Stir in dry mustard. Cook for several minutes, stirring continuously. Add broth, whisking till smooth.
3. Add cauliflower and simmer over moderate heat for 30 minutes. Add cream. Reduce heat to low and stir in cheese until melted. Season with salt and pepper to taste. Serve.

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Ingredients for 8 servings

• .5 lb bacon, cut into pieces
• .75 cup onion, chopped
• .75 cup carrot, peeled and sliced
• .75 cup celery, sliced
• 1 clove garlic, minced
• 4 cups water
• 12 oz dried lentils (2 cups)
• 1 tsp chicken bouillon
• .5 tsp salt
• .5 tsp pepper
• .5 tsp thyme
• 1 bay leaf
• 2 quarts tomatoes or 1 (28 oz) can whole tomatoes with liquid
• 1 cup water, as needed

Steps

1. Fry bacon in large Dutch oven until crisp, drain on paper towels. Add onion, carrot, celery, and garlic to bacon fat. Cook over medium heat until celery is tender, about 10 minutes. Stir in bacon and 4 cups water with the lentils, bouillon, salt , pepper, bay leaf, thyme and tomatoes. Heat to boiling, reduce heat. Cover and simmer until soup thickens and lentils are done, about 1 hour. Add more water as needed.

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Ingredients for 8 servings

• 8 cups water
• 1 lb dried split peas
• .5 cup onion, diced
• 1 ham bone with some meat still on it
• 1 tsp salt
• .25 tsp pepper
• 1 cup carrots, peeled and sliced into nickels
• 1 cup celery, sliced

Steps

1. Heat water and peas to boiling. Boil for 2 minutes and remove from heat. Cover and let stand for 1 hour. Stir in onion, ham (I like to use butt portion ham bone left overs that still have meat on it-or 1 lb of crisped crumbled bacon if I have no ham), salt and pepper. Heat to boiling and simmer until peas are done, about 30-40 minutes.
2. Remove ham bone and trim meat, cutting into bite-sized pieces. Stir meat piece back in to soup and add carrots and celery. Simmer until vegetables are tender, about 30 minutes.

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Ingredients for 12 servings

• 2 cups celery, diced
• 2 small onions, diced
• 1 green pepper, diced
• .33 cup butter
• 2 cans corn, drained (reserve the liquid)
• 4 medium potatoes, cooked and diced (reserve potato water)
• 10 slices bacon, cooked and crumbled
• 1 tsp basil
• .5 tsp garlic powder
• .5 tsp pepper
• 2 cans evaporated milk
• 1 can cream of chicken soup
• 1 can cream of celery soup

Steps

1. Saute celery, onions, and pepper in butter in a large pot. Add all ingredients and enough of the reserve liquids to reach desired consistency. Heat until warmed through.

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Description

Jennifer Crites: This is one of my favorite soups and a favorite in our family.

Ingredients for 10 servings

• .25 cup flour
• 2 tbsp oil
• 2 (29 oz) cans crushed tomatoes (3 quarts home bottled)
• 1 cup chicken bouillon
• 1 tsp garlic powder

Toppings:

• Sliced olives
• Chopped tomatoes
• Sliced jalapenos
• Sour cream
• Chopped avocados
• Shredded cheddar cheese
• Lime wedges, juiced
• Fried corn tortilla strips

Steps

1. Heat and make a roux of the flour and oil. Stir in the garlic powder. Add the crushed tomatoes and simmer till hot. Serve the soup with the toppings of your choice.

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Description

Another recipe from Dan's niece Stephanie Sundseth, who served this at her restaurant.

Ingredients for 10 servings

• 15 oz can stewed tomatoes
• 1 oz fresh basil
• 2 tbsp sugar
• 2 tbsp butter
• 1 pint heavy cream
• 1 pint half and half

Steps

1. Blend tomatoes and basil together in a food processor. Do not over process, mixture should be slightly chunky. Bring tomato mixture to a simmer over medium high heat for 30 minutes. Add remaining ingredients and simmer another 30-60 minutes.

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Ingredients for 4 servings

• 2 tbsp oil
• 1 onion, finely diced
• 1 yellow bell pepper, diced
• 1 jalapeno, seeded and diced
• .5 tsp ground cumin
• 32 oz low-sodium chicken broth
• 1 (14.5 oz) can diced Mexican style tomatoes
• 1 cup frozen corn
• .25 cup roughly chopped cilantro, plus 2 tbsp
• 1 (12 oz) boneless skinless chicken breast, grilled and diced
• Salt and pepper to taste
• 1 cup crushed tortilla chips
• Sour cream
• Monterrey jack cheese, shredded
• 2 limes, wedged

Steps

1. Heat oil in a large pot over medium high heat. Saute onions, bell pepper, jalapenos, salt, and pepper. Cook until onions become translucent. Stir in cumin. Add chicken broth, tomatoes, corn, and 1/4 cup cilantro. Add chicken and heat for 10 minutes. Serve and top with with tortilla chips, sour cream, cheese, limes, and remaining cilantro.

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Ingredients for 12 servings

• 5 to 6 potatoes, peeled and chopped
• .25 onion, chopped
• 4 cups milk
• .5 cup flour
• Pepper/salt
• Shredded cheese
• White pepper
• .66 cup sour cream

Steps

1. Boil potatoes and onions until tender. Drain water. Mix milk and flour in a bowl with whisk. Add to potatoes, stirring constantly, with whisk, until thickened and starts to boil. Add more milk if too thick. Remove from heat. Add sour cream and seasonings to desired taste.

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Ingredients for 10 servings

• 1 can white navy beans
• 1 can kidney beans
• 1 can black beans
• 1 can olives, sliced
• 1 can corn
• 1 can diced tomatoes
• 8 oz tomato sauce
• 1 pkg taco seasoning
• 2 cans chicken (or 1 chicken breast, cooked and shredded)

Steps

1. Combine all ingredients in a pot. Heat until it begins to simmer. Serve with crushed tortilla chips and sour cream.

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