Crites Family Stuff

Ingredients for 8 servings

• 2 tbsp butter
• 1 onion, diced
• .5 tsp crushed rosemary
• 2 cloves garlic
• 5 cups squash, cooked
• 1 cup potatoes, peeled and diced
• 5 cups chicken broth
• 1 tsp salt
• .25 tsp pepper
• .5 cup milk
• 1.5 cups diced ham

Steps

1. Melt better, saute onion and rosemary for 5-10 minutes. Add garlic and cook for 1 minute. Add potatoes, broth, salt and pepper. Boil until potatoes are soft. Remove potatoes and onions from broth and blend up in blender. Add squash and broth to blender with potatoes and onion. Blend well and put back in pot. Add milk and ham. Cook until warm, about 10 minutes.

Display in cookbook

Ingredients for 8 servings

• 2 bottles spicy ranch dressing
• 2 (19 oz) cans black beans, drained and rinsed
• 1 red onion, chopped
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1 bunch cilantro, chopped
• 1 can olives, sliced
• 4 limes, juiced
• Grape tomatoes
• 32 oz frozen corn

Steps

1. Mix all ingredients except corn and marinate for at least 6 hours. One hour before serving, mix in frozen corn. Keep in refrigerator until ready to serve.

Display in cookbook

Ingredients for 8 servings

• 1.5 bunch of asparagus
• 2 cups water
• 1 cup sour cream
• 2 tbsp butter
• 2 tbsp flour
• 1 tsp salt
• Dash of pepper and onion powder
• 1 chicken bouillon cube
• .25 cup boiling water, dissolve with bouillon
• 3 cups milk

Steps

1. Boil asparagus and water, covered, until soft. Puree in blender. Blend in sour cream. Set aside. Melt butter in pan, add flour, salt, pepper, and onion powder. Mix well. Add bouillon with water and stir. Gradually add milk. Cook over med heat stirring constantly until thick. Cook 2 minutes. Stir in asparagus mixture. Mix well and serve.

Display in cookbook

Ingredients for 10 servings

• Olive oil
• 1 lb pork shoulder, cubed
• 4 (16 oz) cans black beans, drained and rinsed, divided
• 1 lb kielbasa sausage
• 1 ham hock
• 1 large onion, chopped
• 2 bay leaves
• 2 garlic cloves
• Salt and pepper, to taste
• Fresh parsley, chopped
• Orange, thinly sliced
• 4 cups cooked white rice

Steps

1. In large Dutch oven, heat 2 tablespoons oil over medium heat. Add cubed pork and cook until browned (about 8 minutes). Add 3 cans black beans, 6 cups water, sausage, ham hock, 1/2 cup onion, bay leaves, garlic, and bring to a boil. Simmer for 1 hour. Add water as needed to keep pork and beans submerged.
2. In a skillet, saute the remaining onion in olive oil until caramelized, about 15 minutes. Add 1 can green beans and half can water to the onion. Heat and mash together. Stir onion mixture into the stew and cook for another 30 minutes.
3. To serve, remove bay leaves, ham bone, and garlic, season with salt and pepper. Garnish with parsley and sliced oranges and serve with rice.

Display in cookbook

Ingredients for 10 servings

• 3 cans tomato soup
• 3 cups cream
• 2 cups milk
• .25 cup pesto
• 1 tsp basil
• .25 tsp crushed red pepper flakes
• 1 pkg frozen tortellini, cooked according to pkg directions

Steps

1. Mix all ingredients except tortellini. Cook until heated, stirring frequently. Add tortellini and cook until heated through.

Display in cookbook

Ingredients for 15 servings

• 3 chicken breast, cooked and shredded
• 1 onion, chopped
• 2 tbsp garlic
• 2 sweet bell peppers (red, orange, or yellow) chopped
• 2 tbsp butter
• 1 tsp salt
• .75 tsp pepper
• 3 sprigs fresh rosemary chopped
• 3 medium carrots, chopped
• 3.5 cups water
• 2 tbsp chicken bouilon
• 6 cups chicken broth
• .5 cup pesto
• 2.5 cups alfredo sauce
• 4.5 cups penne pasta, cooked
• 5 cups chopped fresh spinach

Steps

1. Melt butter in a large pot, add onion, garlic, peppers, and carrots. Saute until tender. Add shredded chicken and spices and cook for 5 minutes. Add water, chicken bouillon, and chicken broth. Bring to a boil and simmer for 30 minutes. Add pesto, alfredo sauce, and spinach and simmer until heated through. Add cooked pasta right before you serve.

Display in cookbook

Ingredients for 8 servings

• 9 cups spinach
• 1 pint strawberries, sliced
• .5 cup toasted slivered almonds

Dressing:

• .25 cup oil
• 2 tbsp sugar
• 2 tbsp cider vinegar
• .125 tsp worcestershire sauce
• 1 tsp sesame seeds
• 1 tsp poppy seeds
• .25 tsp paprika

Steps

1. Mix together the dressing ingredients. Pour over salad.

Display in cookbook

Ingredients for 8 servings

• 4 chicken breasts, cooked and diced into bite sized pieces
• 8 oz water chestnuts
• 3 green onions
• .25 cup sesame seeds, toasted
• .33 cup slivered almonds, toasted
• 1 tbsp poppy seeds
• 1 tbsp sugar
• 4 tbsp cider vinegar
• 1 tsp salt
• .5 tsp pepper
• .5 cup oil
• Lettuce
• Chow mein noodles

Steps

1. Combine all ingredients except lettuce and chow mein noodles and marinate at least 2 hours. Combine with lettuce and chow mein noodles before serving.

Display in cookbook

Description

Stephanie Kreger: A Thanksgiving tradition for the family!

Ingredients for 20 servings

• 5 (6 oz) pkgs Jello (blue, green, yellow, orange, and red)
• Large container cool whip

Steps

1. You will use both an 9x13 and an 8x8 pan. Start with the blue jello. Mix the jello pkg with 2 cups boiling water. Reserve 1 cup and set aside (do not refrigerate). To the remaining blue jello, add 1/2 cup cold water. Pour 2/3 cup into the 8x8 pan and the rest into the 9x13 pan. Place both pans in the refrigerator.
2. When the jello is set, add 1 cup of cool whip to the reserved 1 cup of jello. Whisk till smooth. Pour 1/2 cup over the set jello in the 8x8 pan and the rest over the 9x13 pan. Return to the refrigerator and allow to set.
3. Repeat this same process for each color in this order: blue, green, yellow, orange, red.

Display in cookbook

Ingredients for 12 servings

• 16 oz bow tie pasta, cooked al dente, drained and cooled
• 1 bag fresh spinach (9-10 oz)
• 6 oz craisins
• 2 (11 oz) cans Mandarin oranges, drained
• 8 oz can water chestnuts, drained and slivered
• .5 cup chopped fresh parsley
• 4 green onions, thinly sliced
• .25 cup sesame seeds, toasted
• 6 oz honey roasted peanuts
• 2 cups cooked chicken, tossed with 2-3 tbsp teriyaki sauce

Dressing:

• 1 cup oil
• .5 cup bottled teriyaki sauce
• .33 cup rice vinegar
• .33 cup cider vinegar
• 6 tbsp sugar
• .5 tsp salt
• .5 tsp pepper

Steps

1. In blender, combine all the dressing ingredients and blend until well combined and smooth. Mix about 1 cup of the dressing with the cooked pasta in a large bowl and marinate for at least 1 hour. Combine the remaining salad ingredients in a large bowl. Just before serving, add pasta and toss. Add dressing to taste and toss. Serve immediately.

Display in cookbook