Crites Family Stuff

Description

Jack liked coleslaw, and I have collected several recipes of it. This is a good one. It is said to be the coleslaw served at Kentucky Fried Chicken.

Ingredients for 12 servings

• 8 cups finely chopped cabbage, about 1 head
• .25 cup shredded carrot
• 2 tbsp minced onion
• .33 cup granulated sugar
• .5 tsp salt
• .125 tsp pepper
• .25 cup milk
• .5 cup mayonnaise
• .25 cup buttermilk
• 1.5 tbsp white vinegar
• 2.5 tbsp lemon juice

Steps

1. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice in a large bowl and beat until smooth. Add the cabbage, carrots, and onion and mix well. Cover and refrigerate for at least 2 hours before serving.

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Description

Dorothy Farmer: My mother made this often, starting in the spring with fresh lettuce from the garden. When I make it, it brings back memories of my mother.

Ingredients for 6 servings

• 4 or 5 cups leaf lettuce, chopped
• 6 tiny green onions, chopped
• .5 tsp salt
• .5 cup cider vinegar
• 4 or 5 slices bacon, fried crisp and crumbled

Steps

1. Break lettuce into bite-size pieces. Put into a heated serving bowl. Add onions, sprinkle with salt, and toss well. Heat 1 tbsp of bacon fat and add the vinegar. Pour it piping hot over the lettuce and mix with a fork. Stir in the crumbled bacon and serve at once. Makes 6 to 8 large servings.

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Ingredients for 12 servings

• 20 oz pineapple chunks
• 1 apple, diced
• 2 bananas, sliced
• 3 kiwis, peeled and quartered
• 1 pint strawberries
• 1 cup grapes
• 21 oz peach pie filling

Steps

1. Drain the pineapple chunks, reserving the juice. Marinate for five minutes the diced apples and sliced bananas in the reserved pineapple juice and then drain. Add the cut up kiwi, the cleaned and sliced strawberries and grapes to the pineapple chunks, apple and bananas. Lightly mix all together with the peach pie filling and serve.

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Ingredients for 12 servings

• 2 (6.5 oz) cans minced clams
• 1 cup onion finely chopped
• 1 cup celery finely diced
• 2 cups potatoes finely diced
• .75 cup butter
• .75 cup flour
• 1 quart half and half
• 1.5 tsp salt
• Dash pepper
• .5 tsp sugar
• Milk to dilute to desired consistency

Steps

1. Drain juice from clams and pour over vegetables in medium saucepan. Add enough water to barely cover and simmer covered over medium heat until potatoes are tender, about 25 minutes. In the meantime melt butter, add flour and blend and cook a minute or two. Add half and half and cook and stir until thick, using wire whisk. Add undrained vegetables and clams and heat through. Season with salt, pepper and sugar to taste. Add milk to dilute if too thick.

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Description

This is to die for and absolutely everyone in my family loves it!!!

Ingredients for 12 servings

• Chicken parts, thighs, legs, wings, breasts, etc.
• Onion
• Pepper
• Salt to taste
• 1.5 quarts chicken broth
• 4 tomatoes
• .5 onion
• 2 cloves garlic
• Fresh serrano pepper
• Tortilla strips
• .5 avocado
• Limes
• Queso
• Sour cream
• 3 ears of corn - optional

Steps

1. Boil chicken parts in water with the onions, pepper and salt. Cool and remove chicken and strain the broth. You will need about 1 and 1/2 quarts broth.
2. Bone the chicken and reserve chicken until later. In a little oil fry about 15 or more tortillas cut in little strips, until very crispy, and reserve until later. Optional, but very good: cook 2-3 ears of corn on the grill until there are little charred marks on a few of the kernels, then remove kernels from the cob. In a blender, add small amount of water, 4 tomatoes, 1/2 onion, 2 cloves garlic, and blend, then pour in a pan and add 2 or more depending on hotness (we did 4) fresh serrano peppers, cut in little rings, the chicken and broth, and the corn (if you used it). Heat until boiling. Then in a bowl put a heaping pile of tortilla strips and about 1/2 of an avocado, chunked, and pour over broth mixture. Just as you are serving, squeeze 1/2 of a lime and a little (1/4 cup or so) crumbled queso and sour cream if you like.

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Description

A family favorite, especially Allison Farmer and her grandpa Farmer. He loved it!! Also requested and loved by Katie Crites and Jenny Johnson.

Ingredients for 12 servings

• 1 head of lettuce
• 6 eggs sliced
• 1 red onion sliced thin
• .25 cup shredded cheese
• 1 tbsp minced parsley

Dressing

• .25 cup salad oil
• 2 tbsp vinegar
• .25 tsp pepper
• 1 tsp worchestershire sauce
• 1.25 tsp salt
• Dash paprika

Steps

1. Layer the first 5 ingredients (heavy on the shredded cheese) and make the dressing. Add dressing just before serving and gently toss.

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Description

Another family favorite that has been passed on from family to family!

Ingredients for 12 servings

• 1 head cleaned and torn lettuce
• .5 pkg wonton wrappers (3x3 inches)
• 1 can sliced water chestnuts
• 3 cooked and diced chicken breasts
• .5 cup sesame seeds
• .667 cup sliced green onions

Dressing:

• 4 tbsp sugar
• 2 tsp salt
• .25 cup oil
• .25 cup rice vinegar

Steps

1. Toast sesame seeds in a frying pan. Set aside. Slice wonton wrappers into 1/4 inch slices. Add oil to your frying pan and fry separated wontons until lightly golden brown and drain on paper towel. Combine the lettuce, sesame seeds, water chestnuts and green onions and wontons . In a separate bowl, mix together the sugar, salt, oil and rice vinegar. Pour over salad. Serve immediately.

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Description

My mouth drools for this when I am waiting for my tomatoes to ripen.

Ingredients for 8 servings

• .5 lb angel hair pasta
• 4 cups red and yellow tomatoes chopped
• .5 cup chopped fresh basil
• 2 cloves of garlic minced
• 1 can olives
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• Salt
• Pepper freshly cracked
• Freshly grated parmesan or feta cheese to taste

Steps

1. Garden fresh tomatoes are best to use in this recipe. Greek Kalamata olives are a great brand of olives to use. Important to use balsamic vinegar for best results. Cook and drain pasta. Place in a low flat bowl and layer other ingredients over. Combine oil and vinegar. Sprinkle over and very lightly toss. Top with Parmesan or broken up feta cheese.

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Ingredients for 8 servings

• 1 bag spinach
• 3 sliced apples
• 1 cup dried cranberries
• Candied pecans
• 1 jar "Brianna's Poppy Seed Dressing"

Steps

1. To make candied pecans - add around 1/2 cup sugar in a dry skillet, add about 3/4 cup pecans and stir around until sugar melts and sticks to the pecans. Use medium high heat and watch and stir very carefully. Add the remaining ingredients and toss with dressing. Everything is approximate, so use or change the portions as you would like. This serves 7-8.

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Description

This recipe was served at our family reunion held in Bear Lake. Jill Prince asked me to put it in our Family Cookbook.

Ingredients for 12 servings

• 2.5 lbs potatoes
• .5 cup olive oil
• 3 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• 1 small onion sliced thin
• 3 tbsp rinsed and drained capers
• Salt
• Fresh ground pepper

Steps

1. Precook potatoes in salted boiling water. Cool, peel and slice in half. Whisk dressing together. Heat grill to hot. Dip potatoes in dressing. Drain any excessive dressing, so grill does not flare up. Grill until edges are browned. Put browned potatoes in remaining dressing. Serve warm or at room temperature. I have used both Yukon and Russets. Both were good. For the mustard, I used whole grain old world mustard, not exactly Dijon. I also tried Plochman's Killians red mustard. Both were good. I do not think a classic yellow mustard would be as good. I also omitted the onion, because of the onion haters.<br>

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