Crites Family Stuff

Description

Jennifer Crites: This has been affectionately known as "Chopped Frogs". We love it!

Ingredients for 10 servings

• 4 oz chopped green chili
• 2 large tomatoes, chopped
• .5 bunch green onions, chopped
• 1 small can chopped olives
• 1 large avocado, chopped
• 1.5 tbsp olive oil
• 1.5 tsp garlic salt
• 1.5 tsp white vinegar

Steps

1. Mix ingredients together and marinate overnight. Serve with tortilla chips.

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Ingredients for 8 servings

• .25 cup sun dried tomatoes in oil, drained and chopped
• 8 oz cream cheese, softened
• .5 cup sour cream
• .5 cup mayonnaise
• 7 dashes hot red pepper sauce, or to taste
• 1 tsp salt
• .75 tsp pepper
• 2 scallions, thinly sliced

Steps

1. Puree all ingredients, except scallions, until creamy. Add scallions and pulse twice.

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Ingredients for 10 servings

• 10 tomatillos
• 3 jalapeno peppers (or Serrano peppers)
• 1 head of garlic
• 3 tbsp oil
• 3 avocados
• Bunch of cilantro
• .5 tsp salt or to taste

Steps

1. Cut tomatillos and jalapenos (keep the seeds) in half and peel garlic. Place on a baking sheet with oil and roast at 450F for 15-20 minutes. Place roasted mixture in a blender and add the remaining ingredients. Blend until smooth. Chill then serve with chips.

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Ingredients for 20 servings

• 15 oz can refried beans
• 1 cup picante sauce
• 1 cup shredded Monterey jack cheese
• 1 cup shredded cheddar cheese
• .75 cup sour cream
• 3 oz cream cheese, softened
• .25 tsp cumin

Steps

1. Put all ingredients in a crock pot. Stir. Cover and cook on high for 2 hours or until heated through, stirring several times. Serve with chips.

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Ingredients for 4 servings

• 12 tomatillos
• 2 jalapenos
• 3 cloves garlic
• 1 lime, juiced
• 1 bunch cilantro
• 1 small avocado

Steps

1. Boil tomatillos and jalapenos until soft. Drain and blend them with garlic, cilantro and lime juice. Cool. Blend in the avocado. Put in fridge for 1 hour before serving.

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Description

These were served at Becca's wedding reception.

Ingredients for 24 servings

• .5 cup finely shredded carrots
• 3 tbsp chopped onion
• 3 tbsp butter
• 1.75 cups shredded cooked chicken
• 3 tbsp chicken broth
• .25 tsp garlic salt
• .25 poultry seasoning
• .25 black pepper
• 1 tbsp ranch seasoning (or variation of 1/2 tsp chipotle seasoning)
• 4 oz cream cheese, diced

Pastry:

• 1.5 cup flour
• .5 tsp salt
• .5 tsp paprika
• 1 cup butter, chilled
• 5 tbsp cold water

Steps

1. In a large skillet, saute carrots and onion in butter until tender. Stir in chicken, broth, seasonings and cream cheese. Remove from heat. Set aside.
2. Preheat oven to 375F.
3. In a large bowl mix together flour, salt, and paprika. Cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. On a floured surface, roll out pastry to 1/16 inch thick. Cut with a 2 1/2 inch round cookie cutter. Re-roll scraps and cut until pastry is gone.
4. Mound a heaping tsp of filling on half of each circle. Moisten edges with water and fold pastry over the filling to make a half moon shape. Press edges with a fork to seal. Prick tops with a fork for steam vents. Place turnovers on a baking sheet and bake for 15-20 minutes or until golden brown.

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Description

Served at the Farmer Reunion in Mexico in 2007.

Ingredients for 10 servings

• 1 jicama, diced finely
• 6 tomatoes, chopped finely
• 5 green onions, sliced
• 4 jalapenos, deveined and diced
• 1 bunch cilantro, chopped
• 5 avocados, diced into small pieces
• .5 cup oil
• .25 cup vinegar
• 1 tbsp chicken bouillon
• Dash of salt and pepper

Steps

1. In a bowl, toss together the jicama, tomatoes, onions, jalapenos, cilantro, and avocados. Mix the remaining ingredients and stir into vegetables when ready to serve.

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Ingredients for 20 servings

• 5 cups cut and seeded watermelon chunks
• .5 cup sugar
• 3 tbsp orange juice concentrate

Steps

1. In a blender, puree ingredients until sugar dissolves. Pour into a 9x9x2 pan. Cover and freeze 2-3 hours or until almost firm. Break mixture up and transfer to a chilled bowl and beat with an electric mixer until smooth, but not melted. Return to cold pan. Cover and freeze until firm, about 6-8 hours. Serve with fruit or 7-Up.

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Ingredients for 4 servings

• 8 oz cream cheese
• 1 cup shredded cheddar cheese
• .5 cup diced green chiles
• .5 cup sliced green onion
• .5 cup diced red bell pepper
• .5 cup chopped black olives
• Small flour tortillas

Steps

1. Combine cream cheese and cheddar cheese. Add remaining ingredients except tortillas. Spread 1/2 cup mixture over each tortilla. Roll up. Wrap each roll in plastic wrap. Refrigerate for 1 hour. Remove plastic wrap and slice each roll into 1 inch pieces. Serve with salsa for dipping.

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Ingredients for 10 servings

• 12 medium tomatillos, husks removed and washed
• 4 serrano peppers
• .25 medium onion
• 2 cloves garlic
• 1 tsp salt

Steps

1. Combine tomatillos and peppers in a saucepan and barely cover with water. Bring to a boil and simmer until tomatillos change color and become somewhat transparent. Cool. Pour tomatillos and peppers into a blender, adding enough cooking water to blend. Add onion, garlic, salt and blend until smooth.

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