Crites Family Stuff

Ingredients for 20 servings

• 1 box Acini de Pepe macaroni
• 15.5 oz can crushed pineapple, drained (reserve juices of fruit)
• 2 (15.5 oz) cans pineapple tidbits, drained
• 2 cans Mandarin oranges, drained
• 2 cups reserved juice
• 3 egg yolks
• 1 cup sugar
• 2 tbsp flour
• .5 tsp salt
• .5 bag marshmallows
• 10 oz cool whip
• Coconut, (optional)

Steps

1. Cook macaroni boiling water for 10 minutes, drain and cool with cold water in a colander.
2. Drain fruit and set aside. Combine the reserved juice, egg yolks, sugar, flour and salt. Boil until thick. Remove from heat and add macaroni. Refrigerate overnight. Next day add marshmallows, cool whip, and coconut to taste. Stir in fruit. Serve. Will last for a week in the refrigerator.

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Description

Lon's favorite Campbell's soup is Chicken Corn Chowder. I hate the stuff, but when Lon had his wisdom teeth removed, I thought I'd make him a homemade version I found online. Turns out, he hated it. I, on the other hand, couldn't get enough. The moral of the story: Stephanie is right. On this one anyway!

Ingredients for 6 servings

• 2 tbsp extra virgin olive oil
• 2 stalks celery, finely chopped
• 1 red bell pepper, finely chopped
• 1 medium onion, finely chopped
• 1 jalapeno, seeds and membranes removed, finely chopped
• 3 cloves garlic, minced
• 2 (14 oz) cans chicken broth
• 3 tbsp flour
• 1.5 cups frozen corn
• 2 large chicken breasts, cooked and shredded
• 4 oz softened cream cheese
• 1 cup milk
• .5 tsp salt
• .25 tsp pepper
• 1 cup shredded cheddar cheese

Steps

1. Place olive oil in large pot over medium heat. Saute celery, peppers, and onions until tender (about 5 minutes). Stir in garlic. Cook for another 3 minutes. Whisk broth with flour in a liquid measuring cup or bowl, then stir into soup. Stir in corn and chicken. Bring to a low boil and reduce heat. Whisk together the cream cheese and milk in large bowl until smooth. Whisk the mixture into the soup along with salt, pepper, and cheddar cheese. Simmer on low until ready to serve.

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Ingredients for 15 servings

• .5 head iceberg lettuce, shredded fine
• .5 head Romaine lettuce, shredded fine
• .25 cup fresh basil, thinly sliced
• 1 lb jicama, cut into strips
• 2 cups Monterey jack cheese, shredded
• 1 cup black beans, rinsed and drained
• 1 cup corn, drained
• 3 tbsp fresh cilantro, chopped
• 2 lbs tomatoes, diced
• .25 cup green onions, thinly sliced
• .5 cup barbecue sauce
• 12 tortillas, sliced 1/4 inch strips, fried
• 1 avocado, sliced

Grilled Garlic BBQ Chicken:

• 1.33 tbsp olive oil
• 1.33 tbsp garlic, minced
• 2 tsp soy sauce
• 2 tsp salt
• 20 oz chicken breasts
• .25 cup barbecue sauce

Creamy Tomatillo Salad Dressing:

• 10 sprigs cilantro
• 4 tomatillos, golf ball size
• 2 cloves garlic, minced
• 2 green onions
• 1 jalapeno with seeds
• 1 lime, squeezed
• 2 cups mayonnaise
• 1 cup sour cream or buttermilk

Steps

1. In a large mixing bowl, toss together the lettuces, basil, jicama, cheese, beans, corn, cilantro and half of the tortilla strips. Transfer to chilled plate. Surround with diced tomatoes and remaining tortilla strips. Top salad with grilled garlic chicken and drizzle with barbecue sauce. Serve with Creamy Tomatillo Salad Dressing. Garnish with green onions and avocado.
2. For Chicken: Stir together the oil, garlic, soy sauce, and salt. Add chicken and marinate at room temperature for 15 minutes. Grill or boil chicken. Cut chicken into 1/4 inch cubes and coat with barbecue sauce. Chill.
3. Make Dressing: Combine cilantro, peeled tomatillos, garlic, onions, jalapeno, lime juice,and salt into a blender. Blend well. Stir in mayo and sour cream. Chill.

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This is a favorite at our house!

Ingredients for 15 servings

• 1 lb boneless, skinless chicken breasts, cubed
• 1 medium onion, diced
• 1.5 tsp garlic powder
• 1 tbsp olive oil
• 2 (15 oz) cans great northern beans, rinsed and drained
• 14 oz can chicken broth
• 8 oz chopped green chilis
• 1 tsp salt
• 1 tsp cumin
• 1 tsp dried oregano
• .5 tsp pepper
• .25 tsp cayenne
• 1 cup sour cream
• .5 cup heavy cream

Steps

1. In a large saucepan, saute chicken, onion, and garlic powder in oil until chicken is not longer pink. Add beans, broth, chilis, and seasonings. Bring to a boil. Reduce heat and simmer, uncovered for 30 minutes. Remove from heat and stir in sour cream and heavy cream. Garnish with fresh cilantro if desired. Serve immediately. Can also serve over crushed corn chips.

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This is my favorite cabbage salad and comes from Therin's aunt.

Ingredients for 12 servings

• 1 large head cabbage, finely chopped
• 1 small red onion, finely chopped
• .5 cup butter
• .5 cup sesame seeds
• 1 cup sliced almonds
• 3 pkg Top Ramen noodles, broken up (don't use the seasoning)

Dressing:

• 1 cup sugar
• .75 cup oil
• .5 cup vinegar (half apple cider, half red wine)
• 2 tbsp soy sauce

Steps

1. Mix and set aside the chopped cabbage and onion. Saute the seeds, almonds, and noodles in the butter until browned.
2. Make the dressing. Just before serving, toss salad and dressing together. You may not need all the dressing.

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This is a favorite salad among my family and where ever it is served. The recipe comes from Dan's niece Stephanie Sundseth who is an amazing cook! Stephanie's family and her brother Bryan Crites have joined in many Farmer family gatherings. We all rave about her food!
Stephanie Kreger: Stephanie Sundseth gave this recipe to my mom several years ago. While my sister-in-law CeeCee was in town visiting before Lon and I got married, my mom made this for dinner. CeeCee raved about "Jolene's" caesar salad dressing. Now, when we are in town visiting Lon's family, I often hear people rave about "CeeCee's" caesar salad dressing!

Ingredients for 8 servings

• 2 heads Romaine lettuce, cleaned and chopped
• .25 cup grated Parmesan cheese
• Croutons
• 1 cup grilled chicken, sliced thin (optional)

Dressing:

• 2 cups mayonnaise (Best Foods is the best)
• 1 tbsp lemon juice
• 3 cloves fresh garlic, crushed
• .5 cup grated Parmesan cheese

Steps

1. Mix the dressing the day before use. Use only enough to moisten the lettuce (recipe makes more than needed for one salad). This is a very thick dressing and needs to be mixed with the lettuce using your hands, so no big globs are left in the salad. Store unused portion in the refrigerator for up to a month or more.
2. Toss the Romaine, cheese and chicken together with the dressing. Top with croutons. (Homemade ones are the best and easy to make. Dice up a loaf of French bread. Leave out on counter for a day. Toss with a generous amount of melted butter and garlic salt. Bake in 400F oven until toasty and golden brown.)
3. The dressing can also be used for a cheesy bread. Spread on fresh slices of French bread and place under the boiler until hot and bubbly. Serve warm.

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Ingredients for 8 servings

• 2 cups cooked and shredded chicken breast
• 1 cup halved red grapes
• 1 large apple, peeled and chopped
• .25 cup slivered almonds
• .75 cup mayonnaise
• Milk

Steps

1. Shred chicken. Prepare fruit and combine all ingredients together. Add milk to thin and a bit of sugar to sweeten if desired.

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Ingredients for 8 servings

• 2 cups cooked and shredded chicken breast
• .25 cup chopped green onions
• .75 cup chopped celery
• 1 cup shredded Swiss cheese
• .66 cup mayonnaise
• 1 tsp salt
• 1 tsp mustard
• Pepper to taste
• Milk

Steps

1. Shred chicken. Combine all other ingredients to make a paste. Add chicken. Stir and thin with milk, if needed. Serve with croissant rolls.
2. Note: When cooking the chicken, I always season it with garlic and onion powder, and bay leaf-no salt needed)

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Ingredients for 10 servings

• 2 cans corn with liquid
• 2 cans yellow hominy, drained
• 2 cans evaporated milk
• 4 cans of water
• .25 cup margarine
• .25 cup green chili
• 2 stalks chopped celery
• .5 cup chopped onion
• .25 tsp basil
• .125 tsp garlic powder
• .125 tsp pepper
• 8 tsp chicken bouillon
• 1.5 cups potato flakes

Steps

1. Saute onions and celery in margarine. Add all ingredients except potato flakes. When the chowder comes to a simmer, add potato flakes, using it as a thickener.

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Ingredients for 25 servings

• 3 lbs stew meat, cut into small chunks
• 3 tbsp oil
• 6 onions
• 1 large can V-8 or tomato juice
• 3 (29 oz) cans Italian tomatoes
• 2 quarts water
• .5 cup teriyaki sauce
• .33 cup basil leaves
• .25 cup parsley flakes
• 2 bay leaves
• .75 tsp salt
• .25 tsp pepper
• 1 tsp chili powder
• 6 beef bouillon cubes
• .66 cup sugar
• 6 large potatoes, cut up
• 9 large carrots, cut up
• 5 stalks celery, cut up
• .25 cup lemon juice

Steps

1. Cut beef into bite-sized pieces. Chop three onions. Heat oil in large pot, add beef and onions, salt and pepper. Stir over medium-high heat until moisture is gone and beef is browned. Add tomato juice, water and three more onions. Add the canned tomatoes, teriyaki sauce, basil, parsley, bay leaves, chili powder, bouillon, and sugar. Cover and heat to a boil. Simmer while you prepare the vegetables. Add the vegetables and lemon juice. You can also can corn and green beans. Simmer for 1-2 hours, stirring occasionally. Flavors increase and taste better the second day.

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