Crites Family Stuff

Description

A recipe I received early in my marriage which I made for my growing family often in the early years of their growing up.
Janette Johnson: I always loved it when Mom made these! Remember when Gordon, Barbara's husband ate too many beets?

Ingredients for 6 servings

• 3 cups cooked diced beets
• 3 tbsp corn starch
• .25 cup water
• 6 tbsp sugar
• .5 cup vinegar
• 3 tbsp melted butter

Steps

1. Combine sugar, corn starch, butter, water and vinegar. Cook over hot water until smooth and thick. Season to taste. Add drained beets. Heat thoroughly. Serve at once.

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Description

Marilyn says the recipe comes from Deb. Deb says it is Marilyn's. But anywhere you eat them they are everyone's favorite green beans!
Debbie McFarland: The first time I had this was when John and Marilyn lived in Boise. Jim and I, Mattson and Jess came to visit them because we were thinking about moving to Boise. We went to Wienersnitchel's during the day, then that night Marilyn made these delicious green beans. I ate sooooo many of them and not knowing I had gotten food poisoning at Wienersnitchel's earlier in the day, I threw up and threw up that night including the green beans. I still love them. That can prove how good this recipe is!

Ingredients for 12 servings

• 2 (15 oz) cans green beans, drained
• 2 tbsp oil
• 1 tbsp vinegar
• 1 tbsp dried minced onion
• .25 tsp salt
• .125 tsp pepper
• 1 clove garlic or garlic salt
• 2 tbsp dry bread crumbs
• 2 tbsp dry parmesan cheese
• 1 tbsp melted margarine or butter

Steps

1. Toss beans with oil, vinegar, salt, pepper, onion, and garlic. Pour into ungreased 1 quart casserole. Stir together bread crumbs, cheese, and margarine. Sprinkle over beans. Bake uncovered 15-20 minutes at 350F. Usually, I double the amount of bread crumb topping.

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Description

This is a recent recipe, but so good for those of us who like cucumbers!

Ingredients for 16 servings

• 4 lbs of cucumbers - about 6
• 1 onion cut into thin slices
• 1.5 cups sugar
• 3 cups cider vinegar
• 4 tsp pickling salt
• 1.5 tsp mustard seed
• .5 tsp alum

Steps

1. Cut cucumbers into 1/4-inch slices. In a large container, combine cucumbers and onions. In a large bowl, combine the remaining ingredients, stirring until sugar is dissolved. Pour over cucumber mixture and mix well. Cover and chill overnight. May be refrigerated for up to 2 weeks. Yield: about 2-1/2 quarts

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Ingredients for 6 servings

• 1 lb sliced mushrooms
• .5 cup olive oil
• .25 cup lemon juice
• 2 sliced green onions
• .25 cup snipped parsley
• 1 clove garlic
• .75 tsp salt
• .25 tsp pepper

Steps

1. Slice mushrooms 1/4 inch thick and toss in lemon juice, and then combine with the rest of the ingredients. Cover and refrigerate for three hours or more. Serve at room temperature.

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Ingredients for 4 servings

• 1 whole large onion
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 tbsp (scant) salt
• 0.25 teaspoons cayenne pepper
• 1 quart canola oil
• Black pepper to taste

Steps

1. Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.
2. Combine dry ingredients and set aside.
3. Heat oil to 375 degrees.
4. Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove as soon as golden brown.
5. Repeat until onions are gone.
6. Eat before your family sees them.
7. Repeat with another onion, because they’ll be really mad they didn’t get any.

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