Crites Family Stuff

Ingredients for 10 servings

• 2 cups spiral pasta
• 1 medium zucchini, cubed
• .5 cup sliced ripe olives (or canned)
• .5 cup chopped sweet red pepper
• .25 cup chopped onion
• .5 cup mayonnaise or salad dressing
• .25 cup sour cream
• 1.25 tsp dill weed
• .5 tsp salt
• .5 tsp dry ground mustard
• .5 tsp pepper
• .25 tsp garlic salt

Steps

1. Cook pasta according to package directions. Drain and rinse with cold water. Place in a large bowl. Add zucchini, olives, red pepper and onion. Combine remaining ingredients. Pour over salad and toss to coat. Cover and chill for 2 hours.

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Ingredients for 15 servings

• 6 (14.5 oz) cans diced tomatoes
• 1.5 cups olive oil
• 10 cloves garlic, sauteed
• .25 lb fresh basil
• 1 to 3 cups milk, cream, and/or chicken stock

Steps

1. Preheat oven to 300F. Pour tomatoes into a 9x13 pan. Add sauteed garlic and basil leaves. Mix together and pour in enough olive oil to almost cover tomatoes. Roast uncovered for 3 hours.
2. After roasting, process mixture in blender in batches. Fill blender about 2/3 full with the tomatoes then add cream, milk, or stock (more or less depending on desired consistency and richness), a little more olive oil, and a few fresh basil leaves. Blend and serve.

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Ingredients for 12 servings

• 1 lb Italian sausage, in casings
• 1.5 tsp crushed red peppers
• 1 large onion, diced
• 4 pieces bacon
• 2 tsp garlic, minced
• 10 cups water
• 5 cubes chicken bouillon
• 1 cup heavy cream
• 1 lb sliced russet potatoes, sliced with skin on
• .33 of a bunch of kale, coarsely chopped

Steps

1. Saute sausage (remove from casings and crumble) and red peppers in a pot. Drain fat and refrigerate in a bowl while preparing the rest of the soup.
2. In the same pot, saute bacon pieces, onion, and garlic for about 15 minutes or until onions are soft and bacon is crisp. Mix together water and chicken bouillon then add to the pot with the onion/bacon mixture. Cook until boiling. Add sliced potatoes and cook until soft, about 30 minutes. Add heavy cream and warm through. Stir in the sausage. Add kale just before serving.

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Ingredients for 12 servings

• .5 pkg pinto beans
• 1 lb hamburger
• 2 cans diced tomatoes
• 1 can of the juice left from the tomatoes
• 1 onion, diced
• 2 cans tomato sauce

Steps

1. Soak the beans overnight. Put the beans in a crock pot with the diced onion and enough water to cover the beans. Cook on high for 5 hours. Turn to low and drain the water out, but set the water aside for later. Add cooked hamburger to the crock pot, along with the tomato, tomato sauce, and reserved tomato juice. If there is not enough liquid, add some of the bean water. Simmer for about 20 minutes.

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Ingredients for 8 servings

• 6 oz pkg orange Jello
• 2 cups hot water
• 1 cup cold water
• 1 small can crushed pineapple
• 6 oz can frozen orange juice
• 2 cans Mandarin oranges

Frosted Topping

• 3 oz pkg instant vanilla pudding
• 1 cup milk
• 1 cup Cool Whip

Steps

1. Mix jello in hot water till dissolved. Add cold water and drained pineapple. Add orange juice. Drain Mandarin oranges and stir in. Pour in mold. Let set in refrigerator.
2. Frosted Topping: Mix pudding and milk together. Fold in Cool Whip. Spread over the top of jello.

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Ingredients for 5 servings

• 1 tbsp margarine or butter
• 3 cups coleslaw blend (16 oz pkg)
• 1 medium onion, coarsely chopped
• 1 stalk celery, sliced
• .5 tsp caraway seed
• 12 oz precooked kielbasa, quartered lengthwise, cut into 1/2 inch slices
• 3 cups frozen southern style hash-browns
• 2 (14.5 oz) cans ready to serve chicken broth
• .25 tsp coarse ground pepper

Steps

1. Melt margarine in large saucepan or Dutch oven over medium heat. Add coleslaw, onion, celery, and caraway seed. Cook and stir 2-3 minutes or until vegetables are crisp-tender.
2. Add all remaining ingredients. Mix well. Bring to a boil. Reduce heat, cover and simmer 5-10 minutes or until potatoes are tender and soup is thoroughly heated, stirring occasionally.

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Ingredients for 8 servings

• 1 pkg vegetable flavor pasta
• 1 cucumber, sliced
• 1 can black olives, sliced
• 1 small pkg pepperoni slices
• .5 cup broccoli (fresh), cut up
• 1 tomato sliced
• .5 cup frozen green peas
• 1 cup Italian oil dressing
• 1 tbsp Schilling Vegetable Supreme seasoning (buttery herbs)

Steps

1. Cook pasta until tender. Drain. Add vegetables and pepperoni. Add Italian dressing. Add vegetable seasoning. Mix well. Refrigerate until cool.

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Ingredients for 4 servings

• 2 lbs stewing beef, cubed
• 15 baby carrots, halved
• .5 cup dried minced onion
• 1 can (10 oz) tomato soup
• 3 large potatoes, cubed
• 1 soup can water
• 1 tsp salt
• 2 tbsp vinegar
• Pepper to taste

Steps

1. Combine all ingredients in a greased 3-5 quart slow cooker. Cover and cook on high heat 5-6 hours or on low for 12 hours.
2. Serve in bread bowls. If the liquid seems too thin, thicken by stirring in small amounts of instant potato flakes until it reaches the desired thickness.

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Ingredients for 8 servings

• 6 tbsp chopped onion
• 4 tbsp margarine
• 6 cups peeled and cubed butternut squash
• 3 cups water
• 4 cubes chicken bouillon
• .5 tsp marjoram
• .25 tsp ground black pepper
• .125 tsp ground cayenne pepper
• 2 (8 oz) pkgs cream cheese

Steps

1. In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, margoram, black pepper, and cayenne pepper. Bring to boil, cook 20 minutes or until squash is tender.
2. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan and heat through. Do not allow to boil.

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Description

Dorothy Farmer: This is my mother's recipe, and one that I have enjoyed over the years.
Jennifer Crites: A visit to Grandma Wold's house wasn't complete without this, one of my favorites!

Ingredients for 8 servings

• 1 can chunk pineapple
• 1 can mandarin oranges
• .5 pkg marshmallows
• 1 cup coconut
• Sour cream

Steps

1. Drain pineapple and mandarin oranges. Cut marshmallows in fourths. Mix pineapple, mandarin oranges, marshmallows and coconut together and moisten well with sour cream. Let stand overnight.

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