Crites Family Stuff

Ingredients for 8 servings

• 2 tbsp butter
• 1 onion, diced
• .5 tsp crushed rosemary
• 2 cloves garlic
• 5 cups squash, cooked
• 1 cup potatoes, peeled and diced
• 5 cups chicken broth
• 1 tsp salt
• .25 tsp pepper
• .5 cup milk
• 1.5 cups diced ham

Steps

1. Melt better, saute onion and rosemary for 5-10 minutes. Add garlic and cook for 1 minute. Add potatoes, broth, salt and pepper. Boil until potatoes are soft. Remove potatoes and onions from broth and blend up in blender. Add squash and broth to blender with potatoes and onion. Blend well and put back in pot. Add milk and ham. Cook until warm, about 10 minutes.

Display in cookbook

Ingredients for 8 servings

• 1.5 bunch of asparagus
• 2 cups water
• 1 cup sour cream
• 2 tbsp butter
• 2 tbsp flour
• 1 tsp salt
• Dash of pepper and onion powder
• 1 chicken bouillon cube
• .25 cup boiling water, dissolve with bouillon
• 3 cups milk

Steps

1. Boil asparagus and water, covered, until soft. Puree in blender. Blend in sour cream. Set aside. Melt butter in pan, add flour, salt, pepper, and onion powder. Mix well. Add bouillon with water and stir. Gradually add milk. Cook over med heat stirring constantly until thick. Cook 2 minutes. Stir in asparagus mixture. Mix well and serve.

Display in cookbook

Ingredients for 10 servings

• Olive oil
• 1 lb pork shoulder, cubed
• 4 (16 oz) cans black beans, drained and rinsed, divided
• 1 lb kielbasa sausage
• 1 ham hock
• 1 large onion, chopped
• 2 bay leaves
• 2 garlic cloves
• Salt and pepper, to taste
• Fresh parsley, chopped
• Orange, thinly sliced
• 4 cups cooked white rice

Steps

1. In large Dutch oven, heat 2 tablespoons oil over medium heat. Add cubed pork and cook until browned (about 8 minutes). Add 3 cans black beans, 6 cups water, sausage, ham hock, 1/2 cup onion, bay leaves, garlic, and bring to a boil. Simmer for 1 hour. Add water as needed to keep pork and beans submerged.
2. In a skillet, saute the remaining onion in olive oil until caramelized, about 15 minutes. Add 1 can green beans and half can water to the onion. Heat and mash together. Stir onion mixture into the stew and cook for another 30 minutes.
3. To serve, remove bay leaves, ham bone, and garlic, season with salt and pepper. Garnish with parsley and sliced oranges and serve with rice.

Display in cookbook

Ingredients for 10 servings

• 3 cans tomato soup
• 3 cups cream
• 2 cups milk
• .25 cup pesto
• 1 tsp basil
• .25 tsp crushed red pepper flakes
• 1 pkg frozen tortellini, cooked according to pkg directions

Steps

1. Mix all ingredients except tortellini. Cook until heated, stirring frequently. Add tortellini and cook until heated through.

Display in cookbook

Ingredients for 15 servings

• 3 chicken breast, cooked and shredded
• 1 onion, chopped
• 2 tbsp garlic
• 2 sweet bell peppers (red, orange, or yellow) chopped
• 2 tbsp butter
• 1 tsp salt
• .75 tsp pepper
• 3 sprigs fresh rosemary chopped
• 3 medium carrots, chopped
• 3.5 cups water
• 2 tbsp chicken bouilon
• 6 cups chicken broth
• .5 cup pesto
• 2.5 cups alfredo sauce
• 4.5 cups penne pasta, cooked
• 5 cups chopped fresh spinach

Steps

1. Melt butter in a large pot, add onion, garlic, peppers, and carrots. Saute until tender. Add shredded chicken and spices and cook for 5 minutes. Add water, chicken bouillon, and chicken broth. Bring to a boil and simmer for 30 minutes. Add pesto, alfredo sauce, and spinach and simmer until heated through. Add cooked pasta right before you serve.

Display in cookbook

Description

Lon's favorite Campbell's soup is Chicken Corn Chowder. I hate the stuff, but when Lon had his wisdom teeth removed, I thought I'd make him a homemade version I found online. Turns out, he hated it. I, on the other hand, couldn't get enough. The moral of the story: Stephanie is right. On this one anyway!

Ingredients for 6 servings

• 2 tbsp extra virgin olive oil
• 2 stalks celery, finely chopped
• 1 red bell pepper, finely chopped
• 1 medium onion, finely chopped
• 1 jalapeno, seeds and membranes removed, finely chopped
• 3 cloves garlic, minced
• 2 (14 oz) cans chicken broth
• 3 tbsp flour
• 1.5 cups frozen corn
• 2 large chicken breasts, cooked and shredded
• 4 oz softened cream cheese
• 1 cup milk
• .5 tsp salt
• .25 tsp pepper
• 1 cup shredded cheddar cheese

Steps

1. Place olive oil in large pot over medium heat. Saute celery, peppers, and onions until tender (about 5 minutes). Stir in garlic. Cook for another 3 minutes. Whisk broth with flour in a liquid measuring cup or bowl, then stir into soup. Stir in corn and chicken. Bring to a low boil and reduce heat. Whisk together the cream cheese and milk in large bowl until smooth. Whisk the mixture into the soup along with salt, pepper, and cheddar cheese. Simmer on low until ready to serve.

Display in cookbook

Description

This is a favorite at our house!

Ingredients for 15 servings

• 1 lb boneless, skinless chicken breasts, cubed
• 1 medium onion, diced
• 1.5 tsp garlic powder
• 1 tbsp olive oil
• 2 (15 oz) cans great northern beans, rinsed and drained
• 14 oz can chicken broth
• 8 oz chopped green chilis
• 1 tsp salt
• 1 tsp cumin
• 1 tsp dried oregano
• .5 tsp pepper
• .25 tsp cayenne
• 1 cup sour cream
• .5 cup heavy cream

Steps

1. In a large saucepan, saute chicken, onion, and garlic powder in oil until chicken is not longer pink. Add beans, broth, chilis, and seasonings. Bring to a boil. Reduce heat and simmer, uncovered for 30 minutes. Remove from heat and stir in sour cream and heavy cream. Garnish with fresh cilantro if desired. Serve immediately. Can also serve over crushed corn chips.

Display in cookbook

Ingredients for 10 servings

• 2 cans corn with liquid
• 2 cans yellow hominy, drained
• 2 cans evaporated milk
• 4 cans of water
• .25 cup margarine
• .25 cup green chili
• 2 stalks chopped celery
• .5 cup chopped onion
• .25 tsp basil
• .125 tsp garlic powder
• .125 tsp pepper
• 8 tsp chicken bouillon
• 1.5 cups potato flakes

Steps

1. Saute onions and celery in margarine. Add all ingredients except potato flakes. When the chowder comes to a simmer, add potato flakes, using it as a thickener.

Display in cookbook

Ingredients for 25 servings

• 3 lbs stew meat, cut into small chunks
• 3 tbsp oil
• 6 onions
• 1 large can V-8 or tomato juice
• 3 (29 oz) cans Italian tomatoes
• 2 quarts water
• .5 cup teriyaki sauce
• .33 cup basil leaves
• .25 cup parsley flakes
• 2 bay leaves
• .75 tsp salt
• .25 tsp pepper
• 1 tsp chili powder
• 6 beef bouillon cubes
• .66 cup sugar
• 6 large potatoes, cut up
• 9 large carrots, cut up
• 5 stalks celery, cut up
• .25 cup lemon juice

Steps

1. Cut beef into bite-sized pieces. Chop three onions. Heat oil in large pot, add beef and onions, salt and pepper. Stir over medium-high heat until moisture is gone and beef is browned. Add tomato juice, water and three more onions. Add the canned tomatoes, teriyaki sauce, basil, parsley, bay leaves, chili powder, bouillon, and sugar. Cover and heat to a boil. Simmer while you prepare the vegetables. Add the vegetables and lemon juice. You can also can corn and green beans. Simmer for 1-2 hours, stirring occasionally. Flavors increase and taste better the second day.

Display in cookbook

Ingredients for 10 servings

• 1 lb ground beef
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 16 oz can whole tomatoes
• 16 oz can tomato sauce
• 6 cups water
• 6 tsp instant beef bouillon granules
• 3 carrots, shredded
• 6 tsp Italian seasoning
• 1 tsp garlic powder
• .25 tsp salt
• 15 oz can red kidney beans
• 1 cup dry macaroni (cooked according to package directions)

Steps

1. Brown ground beef, celery, and onion together. Drain. Put all other ingredients, except beans and pasta in a large Dutch oven or soup pot. Simmer 30-45 minutes. Add beans and cooked pasta. Simmer 5-10 minutes until beans are hot.

Display in cookbook