Crites Family Stuff

Description

Jennifer and I went to a restaurant for lunch that served this soup.

Ingredients for 18 servings

• 1 cube butter
• 1 cup onion chopped
• 1 tsp curry powder
• 12 cups chicken stock
• 3 potatoes peeled and cubed
• 2 tsp salt
• 1 tsp black pepper
• 6 zucchini (6-9 inch size) sliced in big chunks
• 2 cups half and half

Steps

1. Melt butter in a large sauce pan. Add onions and curry powder and cook uncovered over low heat until onions are soft. Add potatoes, squash, salt, pepper and chicken stock. Cook until potatoes are tender. Puree with a wand blender or in batches in a food processor or blender. Return to pot and add cream. Can thicken with flour and water, if desired.
2. Can substitute butternut or buttercup squash for zucchini. Buy the already peeled and chunked up squash at Costco, if using raw. Or bake the squash and use the soft insides and then add it after the potatoes are done.

Display in cookbook

Description

This recipe is especially good with wild greens, heavy on Arugula. Flavor especially good with fresh shaved Parmesan.

Ingredients for 8 servings

• .25 cup lemon juice
• 1 tsp grated lemon peel
• 3 tbsp olive oil
• Salt to taste - about 1/2 tsp
• Freshly ground pepper

Steps

1. Whisk together. To serve: Make a bed of Arugula. Placed grilled salmon on top and drizzle with dressing.

Display in cookbook

Description

Debbie McFarland: Better double the batch, it is so good. Even my non-onion eaters said nothing about the onions.

Ingredients for 12 servings

• 6 medium potatoes diced
• 2 quarts water
• 1 tsp salt
• 2 carrots sliced thin
• 2 stalks celery sliced thin
• 1 chopped onion
• .5 lb bacon
• 6 tbsp flour
• 6 tbsp bacon grease
• 1.5 cups milk

Steps

1. In a large pan cook potatoes, celery, carrots, salt in the 2 quarts of water. While this is cooking slice bacon and start to fry. About halfway though, add the one chopped onion and continue to cook until bacon is done and onion is translucent. Drain off grease to get 6 tbsp. Add grease back in and add flour and cook together for a moment. Drain the veggies and reserve the liquid. Add the milk and bacon/flour mixture to the veggies, stir and bring to a boil. Add back as much of the veggie broth as needed to make it the consistency you want. Add more salt and pepper to taste, if needed.

Display in cookbook

Description

This recipe originates with Jim's stepmother, Johanna McFarland

Ingredients for 24 servings

• 1 cup dried pinto beans
• 1 medium sliced onion
• 3 slices bacon
• 2 thinly sliced potatoes
• 2 thinly sliced turnips
• 3 thinly sliced carrots
• .5 small shredded cabbage
• 2 tbsp tomato paste
• 1 bay leaf
• 2 tbsp oil
• Garlic
• Salt
• Pepper

Steps

1. Soak beans in 2 cups water overnight. Drain water, then add 3 cups water and boil until tender (2-3 hours). Heat bacon and cook onion in bacon fat. Discard bacon. Puree beans when cool. Bring 3 quarts broth, bouilion, or water to a boil and add all ingredients. Simmer slowly for 2-3 hours. Stir often. Can be served with a dollop of sour cream in each bowl.

Display in cookbook

Ingredients for 12 servings

• 1.5 lbs boneless pork, cut in cubes
• 1 large chopped onion
• 1 stalk of sliced celery
• 2 cloves minced garlic
• 4 cups water
• 15 oz canned tomato sauce
• 4 cups chopped cabbage
• 2 sliced carrots
• .25 tsp cracked pepper
• 2 tsp salt

Steps

1. Brown pork in small amount of fat until nearly brown. Add the onions, celery, and garlic. Cover and continue cooking until vegetables are tender, but not brown, stirring occasionally. Stir in water, tomato sauce, cabbage, carrots, salt and pepper. Bring to boiling. Reduce heat. Cover and simmer for 45 minutes or until meat is tender, stirring occasionally.

Display in cookbook

Description

This is a favorite of my family when served with garlic or cheese bread. Jennifer's Rosemary bread is also good with it.

Ingredients for 12 servings

• 1 lb ground beef
• 16 oz can green beans
• 32 oz ready cut tomatoes
• 10 oz French onion soup
• 8 oz tomato sauce
• 9 oz cheese tortellini
• 1 tsp salt
• 1 tsp crushed basil

Steps

1. Brown the ground beef and add the rest of the ingredients. Simmer together for 20 minutes.

Display in cookbook

Ingredients for 8 servings

• .75 cup flour
• .75 cup margarine
• 1.5 quarts milk
• 12 oz can chicken broth
• 1.5 tsp salt
• 1 tbsp sugar
• Few grains pepper

Steps

1. Melt margarine. Add flour, salt, pepper and sugar. Slowly add milk and chicken broth. Bring to a boil, stirring constantly.
2. For potato cheese soup: add 1 cup onion chopped, 1 cup celery chopped, and 2 cups diced potatoes. Barely cover veggies with water. Simmer until potatoes are tender. Add undrained veggies to soup base. Add 1-2 cups grated cheese and cooked frozen peas and carrots. Could also add ham or whatever your family likes.
3. For broccoli soup: cook veggies as for potato soup (not carrots and peas). Add well drained cooked broccoli.
4. For clam chowder: add 2 6-1/2 oz cans minced clams with the cooked veggies to base.

Display in cookbook

Ingredients for 8 servings

• .5 cup salad oil
• 3 tbsp vinegar
• .125 tsp garlic powder
• 1 tbsp dijon mustard
• 1 dash hot sauce
• 1 tsp salt
• Pepper
• 2 cups cooked slivered roast beef
• .5 cup sliced celery
• .25 cup sliced green onions
• Lettuce

Steps

1. Make a dressing of the salad oil, vinegar, garlic powder, dijon mustard, hot sauce, salt, and pepper and marinate 2 hours or more. Can marinate beef, celery and onion with the dressing. Pour over bed of torn lettuce just before serving.

Display in cookbook

Ingredients for 6 servings

• 1 small pkg sugar free jello (red or orange)
• 1 small container cottage cheese
• 1 container cool whip
• 1 can pineapple, drained
• 1 can Mandarin oranges, drained (optional)

Steps

1. Mix together and enjoy!

Display in cookbook

Ingredients for 12 servings

• 2 (3 oz) boxes grape or blackberry Jello
• 2 cups boiling water
• 8 oz can crushed pineapple
• 1 can blueberries

Topping

• 8 oz cream cheese, softened
• .5 cup sour cream
• .5 cup powdered sugar
• .5 tsp vanilla
• .5 cup chopped pecans

Steps

1. Add boiling water to the jello mix. Stir to dissolve.
2. Drain pineapple, reserving juice. Drain blueberries, reserving juice. Combine the pineapple and blueberry juices to make 1 cup liquid. Add juice to the jello mixture. Stir in both fruits. Pour into a 9x13 pan and allow to set.
3. Topping: Beat together cream cheese, sour cream, sugar, and vanilla. Spread over the top of the set jello. Sprinkle with nuts.

Display in cookbook