Crites Family Stuff

Ingredients for 10 servings

• 10 dried guajillo peppers
• 2 tsp salt
• 2 tbs oil
• .125 onion

Steps

1. Place the dried peppers in a pot of boiling water. Cover and soak for 1/2 hour or more. Pour water and peppers in a blender with the salt. Blend for several minutes until very smooth.
2. In a small sauce pan, heat oil and add the onion and cook until onion is brown. Remove onion and discard. To the oil, add the pepper mixture which has been strained through a fine mesh colander. Cook this pepper pulp in the oil for a few minutes. The salsa is now ready for use.

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Ingredients for 10 servings

• 8 Roma tomatoes, (any tomato will do)
• 2 cloves garlic
• 1.5 tsp salt
• .5 medium onion
• 5 serrano peppers, adjust amount to desired hotness
• Cilantro (optional)

Steps

1. Combine all ingredients in a blender. Blend until smooth or quick chop for chunky salsa.

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Ingredients for 10 servings

• 1 can orange juice
• 2 cans water
• 1 tsp vanilla
• Sprite

Steps

1. Mix orange juice with water. Add vanilla and about 3 cups of Sprite (add more or less to your liking). Stir. Served chilled.
2. Tastes just like a dreamsicle.

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Description

Served at Katie's wedding reception

Ingredients for 4 servings

• 2 limes
• .5 cup sugar
• 3 tbsp sweetened condensed milk
• 3 cups water

Steps

1. Wash limes thoroughly. Cut off ends and slice into 8 wedges. Place limes in a blender with all the other ingredients. Blend by pulsing about 5 times (several seconds each). Strain through a fine mesh strainer to remove rinds. Serve over ice.
2. Five times the recipe makes a gallon and uses a full can of sweetened condensed milk.

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Description

These are my favorite thing at Texas Roadhouse (besides the rolls!)

Ingredients for 24 servings

• 12 large jalapenos, seeded and cut in half
• 2 cups Monterey Jack cheese, shredded
• 1 egg
• 2 tbsp milk
• 2 tbsp flour
• 1 tsp Parmesan cheese, grated
• Salt and pepper
• 1.5 cups bread crumbs, seasoned
• Vegetable oil

Steps

1. Stuff jalapenos with Jack cheese. In shallow bowl mix flour, egg, Parmesan cheese, milk, and salt and pepper to taste. Place bread crumbs in a flat dish. Dip jalapenos in egg mixture then in crumbs. Place in freezer for 1/2 hour. Remove from freezer and deep fry in hot oil until golden brown. Serve immediately with a ranch or Cajun horseradish sauce.

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Description

My mother-in-law used to cater and this is one of her appetizers.

Ingredients for 24 servings

• 2 lbs lean ground beef
• 1 cup Pepperidge Farm herb stuffing mix
• .33 cup ketchup
• 2 tbsp soy sauce
• 2 eggs
• .5 tsp garlic powder
• .33 cup dried parsley
• .25 tsp pepper
• 2 tbsp minced onion
• 12 oz chili sauce (Heinz)
• 1 can whole berry cranberry sauce
• 1 tbsp lemon juice
• 2 tbsp brown sugar

Steps

1. Mix beef, stuffing, ketchup, soy sauce, eggs, garlic powder, parsley, pepper, and onion. Form into 1 inch meatballs.
2. Put the chili sauce, cranberry sauce, lemon juice, and brown sugar in a saucepan and heat through. Pour over meatballs and bake at 350F for 1/2 hour or until cooked through.

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Description

My personal favorite appetizer.

Ingredients for 24 servings

• 1 tub shredded Parmesan cheese
• 14 oz artichoke hearts in brine, not marinated, drained and chopped
• 2 cloves minced garlic
• .75 cup good quality mayonnaise
• 3.5 loaves of soft white bread

Steps

1. Mix together all ingredients except the bread. The mixture should be moist. Put a scant tsp of mixture in the center of each slice of bread and crimp with a crescent shaped tool. Preheat oven to 425F and arrange empanadas on a baking sheet. Brush with melted butter and minced garlic and bake for 12 minutes.

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Ingredients for 36 servings

• 2 (10 oz) packages frozen raspberries, mashed
• 1 cup sugar
• 14.5 cups water
• 6 oz can frozen orange concentrate
• 2 (6 oz) cans of frozen lemonade
• 3 (12 oz) cans of frozen Hawaiian punch
• 3 (2 liter) 7up or gingerale

Steps

1. Freeze all ingredients except the 7up to a slush. When ready to serve, add 7up. Crushed strawberries can be used also.

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Ingredients for 12 servings

• Commercially prepared egg nog
• Softened vanilla icecream
• Sprite

Steps

1. Depending on how many you want to serve, use equal parts of commercially prepared eggnog and softened vanilla ice cream. Stir together and it is best when served immediately.

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Description

Jack and I were visiting his cousin Doris Beall in Basin, Wyoming and she asked us if we would like a cup of tea before we left. We declined, but she, a non-Mormon, sensed our reason for not accepting it and guaranteed this was a non-caffeine type of tea, and served us this recipe. Jack liked it so well, she gave us the recipe. Some of our family didn't like it too well, so I didn't make it often, but Jack loved it.

Ingredients for 12 servings

• 1 quart of cranberry cocktail
• 1 quart water
• 2 cups sugar
• 1 cup red hot candies
• 9 whole cloves
• 4 oranges, juiced
• 4 lemons, juiced

Steps

1. Add the sugar, red hot candies and cloves to the cranberry cocktail and water and boil for a few minutes. Add juice from the oranges and lemons. This is your tea base. Use 1/3 cup base to 3/4 cup boiling water to make one cup of tea. Refrigerate unused portion of base until ready to use again. Remember to remove the whole cloves before serving.

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