Crites Family Stuff

Ingredients for 8 servings

• 2 cans red kidney beans
• 2 cans cut green beans
• 2 cans wax beans
• .5 cup chopped green pepper
• .5 cup chopped celery
• .33 cup chopped onion

Dressing:

• .5 cup cider vinegar
• .33 cup oil
• .5 tsp pepper
• .5 tsp salt
• .5 cup sugar
• .5 tsp Worcestershire sauce
• .5 tsp celery seed
• Garlic salt to taste

Steps

1. Mix drained beans with chopped vegetables. Mix dressing ingredients together and pour over the mixed vegetables. Cover and refrigerate for 12-48 hours. Serve.

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Ingredients for 6 servings

• 1 chicken breast
• .75 tsp chile paste
• 1 clove garlic, minced
• 1.5 tbsp sugar
• 1 tbsp rice wine vinegar
• 3 tbsp freshly squeezed lime juice
• 2 tbsp Vietnamese fish sauce
• 3 tbsp peanut oil
• 6 cups shredded savoy cabbage
• .5 cup mint leaves, julienned
• .5 cup cilantro leaves, julienned plus more for garnish
• 1 small red onion, thinly sliced lengthwise
• 1 small fresh red or green hot chile pepper
• .5 seedless cucumber, seeded, julienned
• 2 large carrots, peeled, julienned
• 1 red bell pepper, julienned
• .33 cup coarsely chopped roasted peanuts

Steps

1. Add chicken to simmering water and poach until meat is firm and juices run clear, about 12 minutes. Remove and thinly slice lengthwise. Set aside.
2. Whisk together chile paste, garlic, sugar, rice vinegar, lime juice, fish sauce, and peanut oil until bell combined. Set aside.
3. Toss together the cabbage, mint and cilantro and place on a large platter. Top with the onion, pepper, cucumber, carrots, bell pepper and chicken. Drizzle with reserved dressing and garnish with peanuts and cilantro sprigs. Serve.

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Ingredients for 6 servings

Dressing:

• 1 garlic clove, minced
• 1 tsp ginger root, minced
• 6 tbsp fresh lime juice
• 3 tbsp sugar
• 2 tbsp peanut oil
• 2 tbsp nuoc mam (Asian fish sauce)
• 1 tsp hot pepper flakes

Salad:

• 1.33 cups boiling water
• 1 extra large fish bouillon cube
• 1 tbsp peanut oil
• 1 cup couscous
• 2 tbsp fresh cilantro, finely chopped
• 2 tbsp mint, finely chopped
• .5 cup salted, dry-roasted peanuts, coarsely chopped
• 2 medium carrots, peeled and shredded
• 1 medium cucumber, peeled, seeded and shredded
• 6 green onions, green included, finely sliced
• .5 head Napa cabbage, finely shredded
• 8 oz medium shrimps, cooked and coarsely chopped
• Fresh cilantro and mint leaves, for garnish

Steps

1. Rinse raw shrimp and put into a saucepan with 4 cups water, 2 bay leaves and boil, cooking until they are just pink, 4-5 minutes. Drain and cool. Discard liquid and bay leaves. Shell and devein, coarsely chop and set aside.
2. Make dressing by combining garlic, ginger root, lime juice, sugar, peanut oil, nuoc mam and pepper flakes in a pint jar. Shake well and set aside.
3. Make salad: In saucepan bring the water, bouillon and peanut oil to a boil. Add couscous in a stream. Remove from heat. Stir once. Cover and let stand until couscous is tender, 12-15 minutes. Set aside to cool. Mix with half of cilantro, half of mint and half the peanuts.
4. In a large bowl combine the carrots, cucumber, onions, cabbage and the remaining cilantro and mint. Add dressing and toss thoroughly.
5. Spoon couscous onto serving plate, top with vegetable mixture and the shrimp. Garnish with remaining peanuts, cilantro and mint. Serve at room temperature.

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Ingredients for 6 servings

• 2 lbs Yukon gold potatoes, peeled and cubed
• 1.5 tsp salt
• 3 tbsp dill pickle juice
• .25 cup finely chopped dill pickle
• 1 tbsp yellow mustard
• .25 tsp pepper
• .5 tsp celery seed
• .5 cup mayonnaise
• .25 cup sour cream
• .5 small red onion, chopped fine
• 1 rib celery, chopped fine
• 2 hard-cooked eggs, peeled and diced

Steps

1. Cook potatoes in water with 1 tsp of salt, until tender, about 10-15 minutes. Drain and spread onto sided cookie sheet. Mix 2 tbsp pickle juice and mustard together and drizzle over potatoes, toss until evenly coated and refrigerate 30 minutes until cooled.
2. Mix remaining pickle juice, pickles, remaining 1/2 tsp salt, pepper, celery seed, mayo, sour cream, onion, and celery in large bowl. Toss in cooled potatoes. Cover and refrigerate until well chilled, about 30 minutes. Stir in eggs just before serving.

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Ingredients for 8 servings

• .5 lb bacon, cut into pieces
• .75 cup onion, chopped
• .75 cup carrot, peeled and sliced
• .75 cup celery, sliced
• 1 clove garlic, minced
• 4 cups water
• 12 oz dried lentils (2 cups)
• 1 tsp chicken bouillon
• .5 tsp salt
• .5 tsp pepper
• .5 tsp thyme
• 1 bay leaf
• 2 quarts tomatoes or 1 (28 oz) can whole tomatoes with liquid
• 1 cup water, as needed

Steps

1. Fry bacon in large Dutch oven until crisp, drain on paper towels. Add onion, carrot, celery, and garlic to bacon fat. Cook over medium heat until celery is tender, about 10 minutes. Stir in bacon and 4 cups water with the lentils, bouillon, salt , pepper, bay leaf, thyme and tomatoes. Heat to boiling, reduce heat. Cover and simmer until soup thickens and lentils are done, about 1 hour. Add more water as needed.

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Ingredients for 8 servings

• 8 cups water
• 1 lb dried split peas
• .5 cup onion, diced
• 1 ham bone with some meat still on it
• 1 tsp salt
• .25 tsp pepper
• 1 cup carrots, peeled and sliced into nickels
• 1 cup celery, sliced

Steps

1. Heat water and peas to boiling. Boil for 2 minutes and remove from heat. Cover and let stand for 1 hour. Stir in onion, ham (I like to use butt portion ham bone left overs that still have meat on it-or 1 lb of crisped crumbled bacon if I have no ham), salt and pepper. Heat to boiling and simmer until peas are done, about 30-40 minutes.
2. Remove ham bone and trim meat, cutting into bite-sized pieces. Stir meat piece back in to soup and add carrots and celery. Simmer until vegetables are tender, about 30 minutes.

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Ingredients for 8 servings

• 2 cups fresh spinach
• 3 cups cooked lentils
• .5 cup fresh chopped parsley
• 2 green onions, chopped

Dressing:

• 2 medium cloves garlic, minced
• 2 tsp lemon zest
• 3 tbsp fresh lemon juice
• 2 tbsp chicken broth
• .5 tsp dijon mustard
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste

Steps

1. Mix dressing and together with the lentils. Make a bed of cleaned spinach leaves. Put the marinated lentils on top of the spinach and garnish with parsley and onion.

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Ingredients for 12 servings

• 2 cups celery, diced
• 2 small onions, diced
• 1 green pepper, diced
• .33 cup butter
• 2 cans corn, drained (reserve the liquid)
• 4 medium potatoes, cooked and diced (reserve potato water)
• 10 slices bacon, cooked and crumbled
• 1 tsp basil
• .5 tsp garlic powder
• .5 tsp pepper
• 2 cans evaporated milk
• 1 can cream of chicken soup
• 1 can cream of celery soup

Steps

1. Saute celery, onions, and pepper in butter in a large pot. Add all ingredients and enough of the reserve liquids to reach desired consistency. Heat until warmed through.

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Description

Jennifer Crites: This is one of my favorite soups and a favorite in our family.

Ingredients for 10 servings

• .25 cup flour
• 2 tbsp oil
• 2 (29 oz) cans crushed tomatoes (3 quarts home bottled)
• 1 cup chicken bouillon
• 1 tsp garlic powder

Toppings:

• Sliced olives
• Chopped tomatoes
• Sliced jalapenos
• Sour cream
• Chopped avocados
• Shredded cheddar cheese
• Lime wedges, juiced
• Fried corn tortilla strips

Steps

1. Heat and make a roux of the flour and oil. Stir in the garlic powder. Add the crushed tomatoes and simmer till hot. Serve the soup with the toppings of your choice.

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Ingredients for 15 servings

• 4 cups water
• 1 cup sugar
• .33 cup dry pectin
• 2 tbsp white vinegar
• 2 tsp salt
• 1 tsp soy sauce
• .5 tsp pepper
• .5 tsp garlic powder
• .5 tsp paprika

Steps

1. Bring all ingredients to a rolling boil over medium heat, stirring constantly. Remove from heat, cool, cover and refrigerate up to 6 weeks.
2. Serve this dressing over a salad of Romaine and iceberg lettuce, red and green cabbage, and shredded carrot. Garnish with slivered almonds, minced green onion and chow mein noodles. Top with chicken breasts marinated in teriyaki sauce and grilled or sliced fried chicken strips.

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