Crites Family Stuff

Ingredients for 12 servings

Dough:

• 1 tbsp yeast
• 1 cup warm water
• 2.5 cups flour
• .5 tsp sugar
• 1 tsp salt
• .25 cup oil

Meat Topping:

• 1 lb ground beef
• 3 tbsp tomato paste
• 1 tbsp kosher salt
• 1 tsp garlic powder
• .5 tsp pepper
• .5 tsp paprika
• 1 tbsp dried mint
• .5 tsp allspice
• 1.5 onions, chopped
• 2 cloves garlic, finely chopped
• 3 tbsp finely chopped green pepper
• 1 tsp finely chopped jalapeno pepper
• .5 cup finely chopped parsley
• 14 oz can seedless tomatoes, well drained and rinsed, chopped
• Lemon wedges and plain yogurt, for garnish

Steps

1. Dissolve yeast in water for 5 minutes until foamy. In a large bowl, sift together flour, sugar and salt, mix with spatula. Create a well in the center and add the dissolved yeast and oil. Stir until well combined. Rub hands with a little oil and knead dough for 10 minutes. Cover with plastic wrap and let proof for 2 1/2 hours. Punch down, divide into 13 egg-sized balls and roll each by hand with a rolling pin into 7-8 inch diameter cakes about 1/8 inch thick. Preheat oven to 450F.
2. For meat topping: Combine meat, tomato paste, salt, garlic powder, pepper, paprika, mint, and allspice in a bowl. In a food processor, pulse onion and fresh garlic until it is thick and chunky. Add this to meat mixture. Put bell pepper, jalapeno and parsley in food processor and fulse until fine. Add this to the meat mixture. Puree the tomatoes in the food processor and mix into the meat. Mix by hand, cover and refrigerate for 2 hours.
3. Spread a thin layer of meat mixture onto each dough cake and place on lightly oiled sheet pan. Bake for 15-20 minutes or until meat is cooked through and edges of dough start to brown. To serve, squeeze a bit of lemon on top and follow by a dollop of plain yogurt, roll up and eat. Repeat with remaining cakes. May individually wrap each cake in plastic and freeze for future use.

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Ingredients for 10 servings

• 1 lb ground beef browned with chopped onion
• 1 tsp oregano
• .5 tsp salt
• Dash of pepper
• 1 (8 oz) can tomato sauce
• .33 cup chopped olives
• 1 (4 oz) can mushrooms, drained
• 1 cup shredded mozzarella cheese
• .25 cup Parmesan

Steps

1. Add seasonings to meat along with tomato sauce. Top with mushrooms (optional) olives and cheeses. Bake in 375F oven for 20 minutes.

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Ingredients for 15 servings

• 1 lb sausage, browned and drained
• .5 lb bacon, cooked and crumbled
• 12 oz frozen hash brown potatoes
• 1 medium green bell pepper, chopped
• 2 tbsp chopped green onion
• 2 cups shredded cheddar cheese, divided
• 1 cup bisquick
• 3 cups milk
• .5 tsp salt
• 4 eggs

Steps

1. Grease a 9 x 13 pan. Combine sausage, bacon, hash browns, bell pepper, green onion, and 1 cup cheese in a large bowl. Spread into pan. Whisk together bisquick, milk, salt, and eggs until blended. Pour over potato mixture. Sprinkle remaining cheese on top. Cover and refrigerate overnight (no longer than 24 hours).
2. Next day preheat oven to 375F. Remove dish from refrigerator. Bake, uncovered for 30-35 minutes or until golden brown. Let stand 10 minutes before serving.

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Description

My kids love this casserole and it's so easy to make.

Ingredients for 6 servings

• 2 (15 oz) cans pork and beans
• 4 hot dogs, halved and sliced
• .5 cup ketchup
• .25 tsp onion powder
• .25 tsp mustard
• 3 tbsp brown sugar
• 1 pkg buttermilk biscuits, quartered
• .25 cup shredded cheddar cheese

Steps

1. Combine all ingredients, except biscuits and cheese, in a large saucepan. Boil for 5 minutes, stirring frequently. Pour into an 8 x 8 baking pan. Place biscuits on top of bean mixture. Sprinkle with cheese. Place in preheated 400F oven and bake until bubbly and biscuits are golden brown (15-20 min).

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Description

It's a tradition in our house, to make this every St. Patrick's Day. We all love it!

Ingredients for 6 servings

• 1 loaf bread
• .25 cup thousand island dressing
• .5 lb corned beef or pastrami
• 8 slices Swiss cheese
• .5 cup sauerkraut, well drained
• Caraway seeds (optional)

Bread Dough:

• 1 cup and 2 1/2 tbsp water
• .33 cup oil
• 2 tbsp yeast
• .25 cup sugar or honey
• .5 tsp salt
• 1 egg
• 3.5 cups flour

Steps

1. Make dough by mixing the water, oil, sugar and yeast and allow to rest for 15 minutes. Add salt, egg, and gradually add flour. Use enough flour to roll out dough, it is quite sticky. Roll out to a 9x13 inch rectangle. Transfer to a greased baking sheet. Using kitchen shears, make cuts along the 13 inch side that are 1 inch wide and about 3 inches deep on both sides of the rectangle. This will leave a 3 inch width in the center where you will spread thousand island dressing and top with cheese, meat, and sauerkraut. Starting at one end, take two of the 1 inch widths, twist together at the center and tuck ends under. It will look like a little knot shape. Roll up the end of the dough loaf and seal it up so that the sandwich filling won't come out during baking. Sprinkle the caraway seeds over the loaf if you want to add a rye bread flavor. Bake at 350F for 30-35 minutes or until golden brown and the center is cooked through. Allow to cool a few minutes before slicing. Cut and serve with extra thousand island dressing.

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Ingredients for 8 servings

• 2 cans refrigerated crescent rolls
• 1 pkg Hidden Valley salad dressing mix
• 1 cup mayonnaise
• 2 (3 oz) pkgs cream cheese, softened
• 1 cup each broccoli, cauliflower, green onions, tomatoes, carrots, and black olives
• 1 cup grated cheese

Steps

1. Press out crescent roll dough fairly thin onto a jelly roll pan. Bake at 350F until lightly browned. Cool. Prep vegetables, chopping them into small pieces. Set aside. Mix dressing mix, mayonnaise, and cream cheese together and spread over cooled crust. Sprinkle with chopped veggies and top with cheese. Serve cold.

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Description

Jennifer Crites: I really liked these growing up. My dad did, too.

Ingredients for 6 servings

• 2 cups corn kernels
• 1 tsp salt
• .125 tsp pepper
• 1 egg
• 1 tsp oil
• .5 cup milk
• 2 cups flour
• 2 tsp baking powder

Steps

1. Finely chop corn. Mix all ingredients to form a thick batter. Drop by spoonfuls into hot oil (360F-370F) for 2-3 minutes. Drain on paper towel. Serve hot with maple syrup.

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Description

Janette Johnson: My version: Make a white sauce. Add cut up hard boiled eggs, leaving the shells on or off, either way it will still taste so awful. Eat with toast. I don’t know why Mom enjoyed this so much!
Debbie McFarland: I loved these!

Ingredients for 4 servings

• .25 cup butter
• .25 cup flour
• 3 cups milk
• Hard boiled eggs, peeled and sliced
• Salt and pepper to taste

Steps

1. In a saucepan over low heat, make a white sauce by melting the butter and whisking in the flour to form a roux. Whisk in milk, a little at a time, increase heat to medium-high and cook stirring until thickened. Bring to a boil and add sliced eggs. Salt and pepper to taste. Serve over toast.

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Ingredients for 6 servings

• 1 head garlic, divided
• 3 tbsp extra virgin olive oil, divided
• Salt and freshly ground pepper
• 1 loaf crusty French bread, split in half, lengthwise
• 2 cups shredded Gruyere cheese
• 1 cup Parmigiano Reggiano cheese, grated
• .25 cup Italian parsley chopped

Steps

1. Preheat oven to 400F.
2. Cut tip off the head of garlic. Place in foil and drizzle 1 tbsp olive oil and season with salt and pepper. Wrap the foil around it and put it in the oven for 40-45 minutes, until cloves are tender.
3. After garlic has been roasting for 20 minutes, place the tomatoes onto a baking sheet and toss them with the remaining 2 tbsp olive oil. Season with salt and pepper and roast until they've softened and burst open, about 10-15 minutes. Transfer the roasted tomatoes to a medium size mixing bowl and let them cool slightly. When garlic has finished roasting, squeeze the softened cloves into the bowl of tomatoes and mash them together.
4. With tomatoes out of the oven, place the bread halves on a baking sheet and bake for about 5 minutes.
5. Spread the tomato/garlic mixture over the bread halves and sprinkle cheese evenly over both pieces. Place the bread back into the oven to melt the cheese, 3-4 minutes. Serve immediately. Garnish with chopped parsley.

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Ingredients for 4 servings

• 4 rounds of flat bread or pitas
• Lettuce
• Tomatoes

Patties

• 1 lb ground beef
• .25 cup red onion, minced
• 2 cloves garlic, minced
• 2 tsp salt
• 1 tsp black pepper
• 1.5 tsp cumin
• .25 tsp nutmeg
• 1 tsp dried oregano
• 2 tsp lemon juice

Tzarziki Sauce:

• 1 cup Greek-style yogurt
• 4 cloves garlic, roasted and finely chopped
• .25 cup peeled, seeded, finely chopped cucumber
• .5 lemon, juiced
• 2 tsp finely chopped fresh mint
• Salt to taste

Steps

1. Make Tzatziki Sauce. Place whole garlic in a small skillet without oil over medium-low heat and cook for about 2 minutes per side-lightly browned. Peel and chop finely. Combine garlic with yogurt, prepared cucumber, lemon juice, mint and salt to taste in a small bowl. Mix thoroughly. The sauce is better if allowed to chill for several hours before using.
2. Combine beef, onion, 2 cloves garlic, 2 tsp salt, pepper, cumin, nutmeg, oregano and 2 tsp lemon juice. Divide into four equal portions and shape into oblong patties (3x6x1/2 inches). Refrigerate one hour. Grill patties.
3. Spread tzatziki sauce down the center of the flat bread. Add lettuce, diced tomatoes, and the grilled patty. Fold the bread over like a sandwich. Wrap in foil to handle and eat more easily.

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