Crites Family Stuff

Ingredients for 5 servings

• 1 tbsp margarine or butter
• 3 cups coleslaw blend (16 oz pkg)
• 1 medium onion, coarsely chopped
• 1 stalk celery, sliced
• .5 tsp caraway seed
• 12 oz precooked kielbasa, quartered lengthwise, cut into 1/2 inch slices
• 3 cups frozen southern style hash-browns
• 2 (14.5 oz) cans ready to serve chicken broth
• .25 tsp coarse ground pepper

Steps

1. Melt margarine in large saucepan or Dutch oven over medium heat. Add coleslaw, onion, celery, and caraway seed. Cook and stir 2-3 minutes or until vegetables are crisp-tender.
2. Add all remaining ingredients. Mix well. Bring to a boil. Reduce heat, cover and simmer 5-10 minutes or until potatoes are tender and soup is thoroughly heated, stirring occasionally.

Display in cookbook

Ingredients for 4 servings

• 2 lbs stewing beef, cubed
• 15 baby carrots, halved
• .5 cup dried minced onion
• 1 can (10 oz) tomato soup
• 3 large potatoes, cubed
• 1 soup can water
• 1 tsp salt
• 2 tbsp vinegar
• Pepper to taste

Steps

1. Combine all ingredients in a greased 3-5 quart slow cooker. Cover and cook on high heat 5-6 hours or on low for 12 hours.
2. Serve in bread bowls. If the liquid seems too thin, thicken by stirring in small amounts of instant potato flakes until it reaches the desired thickness.

Display in cookbook

Ingredients for 8 servings

• 6 tbsp chopped onion
• 4 tbsp margarine
• 6 cups peeled and cubed butternut squash
• 3 cups water
• 4 cubes chicken bouillon
• .5 tsp marjoram
• .25 tsp ground black pepper
• .125 tsp ground cayenne pepper
• 2 (8 oz) pkgs cream cheese

Steps

1. In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, margoram, black pepper, and cayenne pepper. Bring to boil, cook 20 minutes or until squash is tender.
2. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan and heat through. Do not allow to boil.

Display in cookbook

Ingredients for 12 servings

• 2 (6.5 oz) cans minced clams
• 1 cup onion finely chopped
• 1 cup celery finely diced
• 2 cups potatoes finely diced
• .75 cup butter
• .75 cup flour
• 1 quart half and half
• 1.5 tsp salt
• Dash pepper
• .5 tsp sugar
• Milk to dilute to desired consistency

Steps

1. Drain juice from clams and pour over vegetables in medium saucepan. Add enough water to barely cover and simmer covered over medium heat until potatoes are tender, about 25 minutes. In the meantime melt butter, add flour and blend and cook a minute or two. Add half and half and cook and stir until thick, using wire whisk. Add undrained vegetables and clams and heat through. Season with salt, pepper and sugar to taste. Add milk to dilute if too thick.

Display in cookbook

Description

This is to die for and absolutely everyone in my family loves it!!!

Ingredients for 12 servings

• Chicken parts, thighs, legs, wings, breasts, etc.
• Onion
• Pepper
• Salt to taste
• 1.5 quarts chicken broth
• 4 tomatoes
• .5 onion
• 2 cloves garlic
• Fresh serrano pepper
• Tortilla strips
• .5 avocado
• Limes
• Queso
• Sour cream
• 3 ears of corn - optional

Steps

1. Boil chicken parts in water with the onions, pepper and salt. Cool and remove chicken and strain the broth. You will need about 1 and 1/2 quarts broth.
2. Bone the chicken and reserve chicken until later. In a little oil fry about 15 or more tortillas cut in little strips, until very crispy, and reserve until later. Optional, but very good: cook 2-3 ears of corn on the grill until there are little charred marks on a few of the kernels, then remove kernels from the cob. In a blender, add small amount of water, 4 tomatoes, 1/2 onion, 2 cloves garlic, and blend, then pour in a pan and add 2 or more depending on hotness (we did 4) fresh serrano peppers, cut in little rings, the chicken and broth, and the corn (if you used it). Heat until boiling. Then in a bowl put a heaping pile of tortilla strips and about 1/2 of an avocado, chunked, and pour over broth mixture. Just as you are serving, squeeze 1/2 of a lime and a little (1/4 cup or so) crumbled queso and sour cream if you like.

Display in cookbook

Description

Jennifer and I went to a restaurant for lunch that served this soup.

Ingredients for 18 servings

• 1 cube butter
• 1 cup onion chopped
• 1 tsp curry powder
• 12 cups chicken stock
• 3 potatoes peeled and cubed
• 2 tsp salt
• 1 tsp black pepper
• 6 zucchini (6-9 inch size) sliced in big chunks
• 2 cups half and half

Steps

1. Melt butter in a large sauce pan. Add onions and curry powder and cook uncovered over low heat until onions are soft. Add potatoes, squash, salt, pepper and chicken stock. Cook until potatoes are tender. Puree with a wand blender or in batches in a food processor or blender. Return to pot and add cream. Can thicken with flour and water, if desired.
2. Can substitute butternut or buttercup squash for zucchini. Buy the already peeled and chunked up squash at Costco, if using raw. Or bake the squash and use the soft insides and then add it after the potatoes are done.

Display in cookbook

Description

Debbie McFarland: Better double the batch, it is so good. Even my non-onion eaters said nothing about the onions.

Ingredients for 12 servings

• 6 medium potatoes diced
• 2 quarts water
• 1 tsp salt
• 2 carrots sliced thin
• 2 stalks celery sliced thin
• 1 chopped onion
• .5 lb bacon
• 6 tbsp flour
• 6 tbsp bacon grease
• 1.5 cups milk

Steps

1. In a large pan cook potatoes, celery, carrots, salt in the 2 quarts of water. While this is cooking slice bacon and start to fry. About halfway though, add the one chopped onion and continue to cook until bacon is done and onion is translucent. Drain off grease to get 6 tbsp. Add grease back in and add flour and cook together for a moment. Drain the veggies and reserve the liquid. Add the milk and bacon/flour mixture to the veggies, stir and bring to a boil. Add back as much of the veggie broth as needed to make it the consistency you want. Add more salt and pepper to taste, if needed.

Display in cookbook

Description

This recipe originates with Jim's stepmother, Johanna McFarland

Ingredients for 24 servings

• 1 cup dried pinto beans
• 1 medium sliced onion
• 3 slices bacon
• 2 thinly sliced potatoes
• 2 thinly sliced turnips
• 3 thinly sliced carrots
• .5 small shredded cabbage
• 2 tbsp tomato paste
• 1 bay leaf
• 2 tbsp oil
• Garlic
• Salt
• Pepper

Steps

1. Soak beans in 2 cups water overnight. Drain water, then add 3 cups water and boil until tender (2-3 hours). Heat bacon and cook onion in bacon fat. Discard bacon. Puree beans when cool. Bring 3 quarts broth, bouilion, or water to a boil and add all ingredients. Simmer slowly for 2-3 hours. Stir often. Can be served with a dollop of sour cream in each bowl.

Display in cookbook

Ingredients for 12 servings

• 1.5 lbs boneless pork, cut in cubes
• 1 large chopped onion
• 1 stalk of sliced celery
• 2 cloves minced garlic
• 4 cups water
• 15 oz canned tomato sauce
• 4 cups chopped cabbage
• 2 sliced carrots
• .25 tsp cracked pepper
• 2 tsp salt

Steps

1. Brown pork in small amount of fat until nearly brown. Add the onions, celery, and garlic. Cover and continue cooking until vegetables are tender, but not brown, stirring occasionally. Stir in water, tomato sauce, cabbage, carrots, salt and pepper. Bring to boiling. Reduce heat. Cover and simmer for 45 minutes or until meat is tender, stirring occasionally.

Display in cookbook

Description

This is a favorite of my family when served with garlic or cheese bread. Jennifer's Rosemary bread is also good with it.

Ingredients for 12 servings

• 1 lb ground beef
• 16 oz can green beans
• 32 oz ready cut tomatoes
• 10 oz French onion soup
• 8 oz tomato sauce
• 9 oz cheese tortellini
• 1 tsp salt
• 1 tsp crushed basil

Steps

1. Brown the ground beef and add the rest of the ingredients. Simmer together for 20 minutes.

Display in cookbook