Crites Family Stuff

Ingredients for 6 servings

• 1 head cauliflower
• .5 cup shredded Swiss cheese
• .66 cup Parmesan cheese
• .66 cup seasoned bread crumbs (crushed croutons work well)
• 4 tbsp melted butter

Steps

1. Clean, cut into large florets and cook cauliflower until just tender. Place in greased casserole dish. In a separate bowl, combine all other ingredients. Sprinkle this over the cauliflower. Bake at 400F for 10-15 minutes or until bubbly.

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Ingredients for 4 servings

• 3 ears corn, unshucked
• 2 tbsp unsalted butter
• 3 shallots, thinly sliced
• .5 cup blanched fava beans
• .5 cup cherry tomatoes, halved
• Coarse salt and fresh ground pepper
• .25 cup fresh flat-leaf parsley

Steps

1. Heat grill pan over high heat. Place corn on grill pan and grill, turning occasionally, until well browned on all sides, about 3 minutes. Remove from grill and set aside. When cool enough to handle, shuck corn and cut from cob.
2. Heat butter in saute pan and add shallots, cook till translucent, about 3 minutes. Add corn and cook, stirring occasionally for 5 minutes. Stir in fava bean and tomatoes until coated in butter. Season with salt and pepper. Stir in parsley. Serve.

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Ingredients for 8 servings

• 8 medium carrots, bias sliced 1 inch thick
• 4 medium parsnips, bias sliced 1 inch thick
• 12 baby beets, peeled and halved
• 2 tbsp snipped parsley
• 2 tsp snipped fresh majoram, thyme, or rosemary (or 1/2 tsp dried majoram)
• .25 tsp salt
• 3 tbsp olive oil
• 4 cups peeled, seeded winter squash, cut into 1 1/2 inch pieces
• .25 cup brown sugar

Steps

1. Preheat oven to 375F. In large saucepan cook carrots and parsnips, covered in a small amount of boiling water for 3 minutes.
2. In a 9x13 pan combine the partially cooked carrots and parsnips and beets. Sprinkle with salt, parsley and one of the majoram, thyme, or rosemary. Drizzle with oil and toss vegetables to coat. Cover pan with foil. Bake for 30 minutes, stirring vegetables once. Stir in squash pieces, cover and bake 20 more minutes, just until vegetables are barely done. Remove from oven. Cool and chill overnight. Remove from refrigerator 30 minutes before final roasting.
3. Preheat oven to 450F. Stir brown sugar into vegetables until mixed. Return vegetables to oven and bake uncovered about 25 minutes until vegetables are tender and glazed. Transfer to serving dish.

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Ingredients for 8 servings

• 3 lbs carrots
• 1 can tomato soup, undiluted
• .66 cup sugar
• 1 cup vegetable oil
• .75 cup vinegar
• 1 tsp dry mustard
• .5 tsp pepper
• .5 tsp celery seed
• 1 large onion, sliced into rings
• 1 green pepper, sliced into strips

Steps

1. Peel and slice carrots into diagonal slices. Cook in boiling water until tender but slightly crunchy. Cool. Whip together soup, oil, mustard, pepper and celery seed in a blender. Fold together soup mixture, carrots, onions, and green peppers. Marinate in refrigerator 24 hours or overnight.

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Ingredients for 6 servings

• 20 oz frozen corn
• 6 tsp sugar
• 1 cup whipping cream
• 1 cup milk
• 1 tsp salt

Roux:

• 2 tbsp melted butter
• 2 tbsp flour

Steps

1. Mix all ingredients together and bring to a boil, stirring constantly. As soon as it gets to a boil turn down to simmer for 5 minutes, still stirring. Add roux to corn mixture. Mix well and stir until thick.

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Description

A southern Thanksgiving must-have!

Ingredients for 15 servings

• 2 cans creamed corn
• 2 cans corn
• 2 jiffy cornbread mixes
• 2 eggs
• .5 cup butter, melted
• 16 oz sour cream

Steps

1. Add all ingredients together and mix well. Pour into greased 9x13 pan. Bake at 375F for 1 hour.

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Ingredients for 8 servings

• .5 cup butter
• 1 can cream of mushroom soup
• 8 oz Velveeta cheese
• 2 (1 lb) pkgs frozen broccoli and cauliflower, or fresh

Steps

1. Cook vegetables until tender, not overdone. Microwave butter, cheese, and soup about 4 minutes or until you can stir together smoothly. Drain vegetables well and put into greased 9x13 pan. Pour sauce over vegetables. May put onion rings on top if desired. Microwave 8 minutes.

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Ingredients for 8 servings

• 2 tbsp brown sugar
• 1 tbsp butter, melted
• 2 large acorn squash, halved and seeded
• 2 tbsp olive oil
• 2 cloves garlic, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 cup garbanzo beans, drained
• .5 cup raisins
• 1.5 tbsp ground cumin
• Salt and pepper to taste
• 14 oz can chicken broth
• 1 cup uncooked couscous

Steps

1. Preheat oven to 350F. Arrange squash halves cut side down on a baking dish. Bake 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture and keep warm while preparing the stuffing.
2. Heat olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper and continue to cook and stir until vegetables are tender.
3. Pour chicken broth into the skillet and mix in couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture and serve.

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Ingredients for 4 servings

• 1 lb fresh green beans
• 1 tsp sugar
• 1 tsp salt
• 1 can water chestnuts
• .25 cup chicken broth
• 1 tsp cornstarch
• 1 tbsp water

Steps

1. Stir-fry beans for 3 minutes, then add sugar and salt. Add water chestnuts and chicken broth. Lower heat, cover and cook until tender. Mix cornstarch and water. Add mixture to beans and cook until thickened.

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Description

This recipe came to me from Thelma Perryman, who received it from our mother, Winnie Wold, who received it from her sister Neola Dayley, who was a fabulous cook, and down to our children, so it is a "multi-generational" recipe. It is so good - the key is to start with garden fresh sweet corn.

Ingredients for 16 servings

• 8 cups raw corn cut off the cob
• 1 cube butter
• 2 tbsp sugar
• 1.5 tsp salt

Steps

1. Do not substitute margarine for the butter. Add all ingredients together with enough water to avoid sorching and cook for 5 minutes. Cool and freeze, and use when desired.

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