Chipotle Shrimp with Angel Hair Pasta

The other night I wanted to make Chipotle Shrimp on Angel hair pasta. Sash got me started! Here is the recipe I followed based on her suggestions:

Buy a can of Chipotle Peppers to get started.

Chop a few onions (2 medium?) in to big thumbnail size pieces. Fry until clear.

Take 3 or 4 Chipotle peppers out of the can, dice up, then add them and a spoonful or two of sauce to the onions.

Add mayo. 1/2 cup?

Add heavy cream. 1/2 cup?

Mix and stir for a minute.

Add a bunch of raw shrimp or chicken breast cutlets.

Let simmer and cook the angel hair.

Add the angel hair to the chipotle dish, swirl to coat, then serve. It's creamy hot goodness!

Wacky Cake

Jane's Chunky Granola

A friend of ours served this granola at a Sunday School retreat several years ago and I felt the same way about it you do so got the recipe from her!  Dani makes it regularly as well.  We've put our own spins on it so I'll give you the basic recipe and you can do the same. I love adding all sorts of nuts and of various amounts so it is never the same and I always end of with more dry ingredients than the recipe calls for.  I also add ground flax seed and sometimes wheat germ. Also, since some people are saying coconut oil may not be all that good for us I sometimes use canola oil as well as coconut oil in the recipe.  All this to say, make it your own!

CHUNKY HOMEMADE GRANOLA

In large bowl combine:

6 cups rolled oats

1 1/2 cups sunflower seeds

1 1/2 cups almonds

1 cup whole wheat flour

3/4 cup brown sugar (I usually use less, but totally up to your taste)

1 heaping teaspoon kosher salt

Mix together:

3/4 cup melted coconut oil or oil of your choice

1/2 cup maple syrup

1/2 cup water

Mix with dry ingredients.

Bake on cookie sheets at 300.

I fudge on the time.  The recipe says to "Bake 20 minutes, flipping in large sections with a spatula after 10 minutes. After the first 20 minutes, switch the trays around in oven and bake 10-20 minutes more, stirring every 10 minutes, or until golden. If you prefer smaller chunks, stir and break up the mixture as you go. If you want bigger chunks, flip in section breaking them up as desired."  I've tried the flipping business and end up with granola everywhere, and now I just bake it till I think it's like I want it, only stirring in the outside edges if they look like they're browning too much.

So, there. Did I make it all far too complicated?! Have fun!

Love,   Jane

Double Chocolate Crumble Bars

1/2 cup butter or marg
3/4 cup sugar
2 eggs
1 tsp. vanilla
3/4 cup flour
1 tbsp. cocoa
1/2 tsp. baking powder
2 cups mini marshmallows
1 cup chocolate chips
1 cup peanut butter
1 1/2 cup rice krispies

Cream first four ingredients together.  Stir in flour, baking powder and cocoa.  Spread in greased 9x13 pan and bake at 350 for 25-20 minutes.  Spread marshmallows over top and return to oven for 2 minutes.  Cool.  Melt chocolate chips and peanut butter together.  Stir in cereal and spread over marshmallows.  Chill

Amish Zucchini Casserole

Amish Zucchini Casserole

1 cup Bisquick
3 eggs
1/2 cup vegetable oil
1 cup shredded carrots
1 cup shredded cheddar cheese
3 cups shredded zucchini
1 cup shredded carrots
1 small onion, chopped
salt, pepper

Combine.  Bake in greased 8"x 8" dish at 350 for 35 to 45 minutes

Recipe from Anna Ruth Jacobs, lifted from the Internet.

Chicken, Three Ways

Here are three chicken recipes.  They are dumb.  I made them up.

SWEET BABY RAYS OVEN CHICKEN
Bone-in chicken in Freezer Gallon Ziplock.
Pour in 1 bottle off Sweet Baby Ray's Original BBQ sauce.  Or more bottles.
Close the bag then massage it like crazy to coat the chicken
Refrigerate 2-12 hours
Put on a baking tray skin side up (I use parchment paper for easy clean-up)
Bake at 375 - 400 for 1 hour 15 minutes for bone in.
(If you get bone in breasts, chop through the bones and everything to get three equal pieces out of each breast before you throw them in the bag. These are really good, but lots of picking through bones.  For this, chop across the breasts, not lengthwise)

ADOBO BAKED CHICKEN
Bone-in chicken in Freezer Gallon Ziplock.
Pour in a bunch of Vegetable Oil (1 cup, maybe?)  Sprinkle in a whole bunch of the red Adobo.
Close the bag then massage it like crazy to coat the chicken and get the Adobo all over
Refrigerate 2-12 hours
Put on a baking tray skin side up (I use parchment paper for easy clean-up)
Bake at 375 - 400 for 1 hour 15 minutes for bone in.

GAZEBO ROOM BONELESS BREASTS
Boneless chicken breast in Freezer Gallon Ziplock.
Pour in a 1/4 to 1/2 bottle of Gazebo Room LITE Greek dressing (lite tastes better than regular)
Close the bag then massage it like crazy to coat the chicken
Refrigerate 2-12 hours
Put on the grill, cut side down.  Try to pull it open so it's not all mounded up.  After a while, flip it.  Maybe again.
When it's done, cut the breasts in to easy to manage strips (longways.  Don't cut across the breast in this case.  I have cutting agenda)

Posted by Alan Jacobs

Jordan's Roasted Chicken

This post is by Jordan Levine

This is a chicken my mom regularly cooked while I was growing up and and continues to do so. As Von always likes to quote an episode of 'Will and Grace', my family's relationship with chicken - "it's real and it's deep". This was NOT the recipe my grandmother used - her's was simpler - but it's been our best shot at replicating what we imagine to be old-country magic.

Ingredients:

Roaster (5-6 lbs)

Garlic Powder

Hungarian Paprika (not the spicy variety)

Kosher Salt

White Wine (Sauvignon Blanc seems to work well)

Pre-heat your oven to 425F. After cleaning the chicken, place it in a roasting pan. Pour wine over the bird so that it forms approximately 1 cm of wine at the base of the pan. Then apply a coating of garlic powder and paprika to the chicken. Pour more wine over the chicken so that some of the spices make their way into the sauce at the bottom of the pan. Apply another coating of garlic powder and paprika so that the chicken is well covered. Lightly sprinkle the chicken with the kosher salt. (My mom and grandma usually used Kosher chickens so this step was not necessarily needed as the chickens would be previously salted.)

Place the chicken in the oven for approximately 1.5 hours. (if you cut between a leg and thigh, the juices should run clear with no blood/pink remaining).

Take the chicken out and allow it to rest for 15-20 minutes to lock in the juices before serving.

Spring Tonic

My Dad, Donald Jacobs, wrote this in a Facebook post on 4/15/2014.

 "As far back as I can remember, when April arrived we brought in dandelion leaves for our annual Spring Tonic, which was dandelion leaves, bacon, eggs on mashed potatoes. Can still taste it. All those memories came back this noon as Anna Ruth prepared the exact same "tonic." Talk about soul food! As I recall you have to have this four or five times before it does much good. While doubting its efficacy, I enjoyed the comfort!"

Sasha's Cinnamon Sugar Pinwheels/ Pie Crust

First you start out by making the crust! This is also the crust that I use for making pies!

List of ingredients:

• 1 & 2/3 cup of flour 
• 1 egg yolk 3 tbsp water (I usually add about 5 to 6; the more moist the dough, the better) 
• 2 sticks of salted butter (one for the dough, and one for the snickerdoodle cinnamon and sugar mixture) 
• Raw sugar 
• Regular white sugar
• Cinnamon 
• Parchment paper 
• Cookie Sheet 

Snickerdoodles 

Place the flour into a bowl. Make a well in the flour and place the egg yolk in the center of the well. (DO NOT USE THE EGG WHITE!) Next add one stick of butter; you want it to be at room temperature, so place it out ahead of time. Using your hands, mix both the egg yolk and butter together with the flour. Mix this very well!

Next, get yourself a bowl of water and ice. Using this bowl, add 4 tablespoons of water to the mixture. Add a couple more if the dough feels dry. (If the dough is too dry, it is very hard to roll out.) Form the mixed ingredients into a ball. Wrap the dough ball in plastic wrap (e.g. Saran wrap). Make sure that it is air tight. Put the dough ball in the fridge for about half an hour, then it remove from the fridge and let sit at room temp so that it becomes easier to manipulate. Preheat the oven to 375 degrees. Sprinkle a liberal amount of flour on the rolling surface so that the dough does not stick. Roll out the dough into a circle as best as you can. 

Next, melt the remaining stick of butter. Brush the butter onto the dough. (More butter is better!) Sprinkle sugar and cinnamon on it to your liking. Roll the dough into a cylinder shape (like a rolling pin) and cut into about 1 inch circles. Place the circles/pinwheels onto the parchment paper on the cookie sheet. (This makes clean-up easier!) Place the pinwheels into the oven and cook for about 20 minutes. Then serve and enjoy the yummy deliciousness that fills your mouth!

Pie Crust 

If you are making just the pie crust, follow the dough instructions in the first two paragraphs above, but preheat the oven to 425 degrees instead of 375. To prevent the dough from rising, use a fork to poke holes in the bottom of the dough. Cover the crust with tin foil and place pie weights in it (or some other heavy object(s) that can withstand the temperature) so the dough doesn't rise. Bake the dough for 15 minutes. Remove the tin foil and pie weights and lower the temperature to 375 degrees. Cook for another 15 minutes. Remove from the oven and let it cool. Place whatever pie filling into the dough and cook for however long it takes, then enjoy!

With love, Sasha Rosemarie Lopez-Jacobs, Snickerdoodler Extraordinaire

Roasted Brussels Sprouts

Clean sprouts, cut in half

Toss with Olive Oil and course salt

Roast at 400 for about 30 minutes

I roast mine on parchment paper to ease cleanup.

Jane's variation is to add hazelnuts.

Mom/G'ma/Mimaw's Easter Peanut Butter Eggs

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Peanut Butter Eggs
1 lb. (about 3 1/2 cups) powdered sugar
1 1/2 cups peanut butter
4 oz. cream cheese
1/2 cup butter or marg, softened
1/2 tsp. vanilla

Mix together with hands until thoroughly blended. Shape into eggs. Chill until firm. Dip in chocolate coating.

To melt chocolate for coating, a crockpot on low heat works well. It keeps the chocolate at a uniform heat.

Dad talks about Peanut Butter Eggs.

Sugar Coated Peanuts (Mom's Recipe)

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1 cup granulated sugar
1/2 cup water
2 cups raw shelled peanuts, skins on

Dissolve sugar in water in saucepan over medium hear. Add peanuts and continue to cook over medium heat, stirring frequently. Cook until peanuts are completely sugared (coated and no syrup). Pour on ungreased cookie sheet, separate peanuts with a fork. Bake at 300 for approximately 30 minutes, stirring at ten minute intervals. (I also add a few drops of red food coloring).

Here are more photos of making sugar Coated Peanuts from Dad's Blog.

Milk Beans from Tanzania

Milk Beans (a recipe from Tanzania)

This Recipe comes from Mom (Anna Ruth). I asked her what I could make for an Ugali meal for some people from church who wanted an African meal, but "not too spicy," and she suggested Milk Beans.

Saute for 2-3 min.
1 cup chopped onions
1 cup fresh or canned tomatoes, chopped; or tomato sauce
Add:
2 cups cooked pinto, kidney, or other beans with a bit of liquid
approx. 2/3 cup milk, for gravylike consistency
1 tsp. salt
pepper to taste
Add 1 or more of the following spices:
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground turmeric
1 tsp. curry powder
1 1/2 tsp. chili powder
Bring to a boil. Reduce heat and simmer 15-20 minutes to blend flavors. Serve over rice or with ugali.

Canning Grapes

Here is how Mom/Grandma/Mother-in-Law makes her famous concord grape juice!

Resurrection Buns

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Resurrection

Oatmeal Peanut Butter Cookies

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1 cup white sugar
1 cup brown sugar

1 cup shortening

1 cup peanut butter

3 eggs

1 1/2 cups flour

1 tsp. soda

1 tsp. salt

1 tsp. vanilla

2 cups quick oats

1 cup chocolate morsels or raisins

Cream sugars and shortening. Add eggs and peanut butter and beat well.

Gradually add flour, salt, and soda. Add vanilla. Stir in quick oats and chocolate morsels/raisins

Drop by teaspoons onto cookie sheet. Bake at 350 for 15 minutes.

Anna Ruth

Rice and Curry

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Curry can be made with any kind of meat: stew beef, ground beef, chicken, lamb, goat, whatever you have in your local market.

The meat is browned with a good portion of onion and garlic. You may add tomatoes (unless you are allergic to them) and curry seasoning. Here you may prepare your own using any or all of the following spices: coriander, cumin, turmeric, cinnamon, cardamom, cloves, cayenne pepper. For what I prefer see recipe for ugali. Or you may simply use curry powder which already has some of the above ingredients.

Brown the onion, add the spices, cook for one or two minutes as you stir, add the meat, mix well, add stock or water and cook until meat is tender.

Serve on rice and with any of the following condiments. This is the fun part and what the Jacobs' family remembers from Monday night dinner at the Nairobi Mennonite Guest House when Elizabeth Hostetter was the hostess. Condiment suggestions: chopped onion, tomato, sweet pepper, oranges, bananas, pineapple, mango, papaya, raisins, crasions, hard-boiled egg, chutney, gound peanuts, and top it off with a sprinkle of unsweetened coconut. This the Jacobs' children were wont to call snow-capped Mt. Kilimangaro. Enjoy!

Anna Ruth

CARAMEL CORN SNACK MIX

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Here is Tammy's yummy crunchy Caramel Corn snack mix! This photo was taken at Jane and Glenn's house on Jacobs Sunday, October 8th. Thanks for this recipe, Tammy!

300 DEGREES
30 MINUTES

8 CUPS POPPED CORN(1 BAG OF KETTLE CORN)
4 CUPS RICE CHEX
2 CUPS MINI PRETZELS
1 CUP CASHEWS
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1 CUP BROWN SUGAR
½ CUP BUTTER( 1 STICK)
¼ CUP LIGHT CORN SYRUP
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½ TEASPOON BAKING SODA
1 TEASPOON VANILLA

I USUALLY PUT THE FIRST 4 INGREDIENTS IN A LARGE BOWL AND MIX UP. THEN I PUT THE SECOND 3 INGREDIENTS IN A POT ON THE STOVE OVER MEDIUM HEAT, STIRRING. BRING TO A BOIL. REDUCE HEAT TO MEDIUM LOW FOR 5 MINUTES, DO NOT STIR. WHEN 5 MINUTES IS UP REMOVE FROM HEAT AND QUICKLY STIR IN VANILLA AND BAKING SODA. POUR OVER MIXTURE AND MIX WELL. THEN POUR INTO PAMPERED CHEF RECTANGULAR BAKER OR LIGHTLY COATED (PYREX) RECTANGULAR DISH. BAKE AT 300 DEGREES FOR 15 MINUTES. STIR. BAKE FOR ANOTHER 15 MINUTES. TRANSFER TO LARGE PIECE OF PARCHMENT OR WAX PAPER. I USUALLY TRY TO SPREAD THE MIXTURE OUT ALL OVER THE PAPER. COOL COMPLETELY BREAKING MIXTURE INTO CLUSTERS.
ENJOY!!!

PLEASE NOTE THIS IS VERY ADDICTIVE SO YOU MAY NEED TO MAKE A ANOTHER BATCH!!!!!!

TAMMY

Black Midnight Cake

This is the cake I usually make for birthday celebrations.

 

Cream together until fluffy:

    2/3 cup soft shortening (I use Crisco)

    1 2/3 cups sugar

    3 eggs

 

Beat 5 min. at high speed

 

Stir together:

    2 1/4 cups cake flour

    2/3 cup cocoa

    1/4 tsp. baking powder

    1 1/4 tsp. baking soda

    1 tsp. salt

 

Mix in dry ingredients alternately with 1 1/3 cups water and 1 tsp. vanilla  (Use low speed on mixer)

 

Pour into pans and bake at 350 degrees for 35 minutes (layers), or 40-45 minutes (oblong pan)

 

 

 

Vanilla Frosting

 

    Cook until thick: 1 cup milk and 3 tbsp. flour  (I like to do this in the microwave)

 

    Refrigerate one hour.

 

    Add:  1/4 lb. marg., 1 cup granulated sugar, 1/2 cup shortening (I use Crisco) and 1 tbsp. vanilla.

 

    Beat with electric mixer for 8 minutes. 

 

This is not a real sweet frosting.  It also works well for whoopie pies.

 

 

 

Peanut Butter Frosting

 

     3 oz. softened cream cheese

    1/4 cup peanut butter

    2 cups powdered sugar

    2 tbsp. mile

    1/2 tsp. vanilla

 

    Beat together until creamy.  I double this for a layer cake.

 

Anna Ruth (Mom/G'ma)

 

 

 

Oatmeal bread

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This bread is known in our family as "Grandma's bread" and is served at almost every family meal. When Evan was introduced to it as a little fellow in the high chair, he sort of had a little shiver and a shake of the head, but he has since become a lover of it.

Combine in large bowl:

2. cups quick oats

1 cup whole wheat flour

about 1/4 cup brown sugar

1 tbsp. salt

1/4 cup cooking oil

Pour 4 cups boiling water over this mixture and mix well

Dissolve

2 pkg or 2 tbsp yeast in

1 cup warm water

When batter is cooled to lukewarm, add yeast (which by this time will be bubbly)

Stir in about 8-10 cups white bread flour (Gold Medal or Occident) until it is stiff enough to handle. Turn out on a floured board or table (I do it on our kitchen table) and knead for about 5-10 minutes, adding flour to board and hands to keep from sticking. Place in a greased bowl, cover, and let rise until doubled (45 min. - 1 hr.). Punch down and let rise again. Shape into loaves and place in greased pans. This makes four loaves, medium sized. Let rise until doubled, bake at 350 degrees for 45 minutes. Turn out on rack, brush tops with marg and cool. I brush them with Pam; it's easier and simpler.

Anna Ruth (mom/g'ma)

Here's a link to some photos of Grandma making bread!

Ugali

Ugali is a Jacobs family favorite which we learned to eat while we lived in East Africa. I'm not sure whether our fondness for this food is because of the food itself or because of the memories which it evokes; the occasions when we ate it in East Africa and the friends with whom it was shared.

It is made in East Africa with a variety of flours which is determined by the area in which one lives. Muhogo (cassava) is used much in Tanzania. This is a white root vegetable which is dried and then pounded into flour. In itself it is not very nutritious, but it survives in the ground during famine seasons which gives it worth. Usually, however, it is mixed with other flours made from various kinds of millets or maize. The flour is then cooked with water until it resembles a very thick mush which can be eaten with one's fingers. It is the East African "bread" really and is eaten then with a beef or chicken stew or with fish, beans, or greens. To eat this meal, the ugali is rounded on a plate in the center of the table and one breaks off a bit of it and forms in into a kind of spoon by making an indentation in the center. This then if dipped into the stew and popped into the mouth.

Here in the US, I like to make it with a combination of buckwheat flour and corn meal or with whole wheat flour and corn meal. The proportions of flour and water are roughly this:

1 quart of water

1 1/2 cups buckwheat flour
1 1/2 cups corn meal

I like to add a handful of white wheat flour and a bit of cream of wheat to make it stick together better

Bring the water to a boil, lower the heat and gradually add the flours, stirring constantly. It is important to work out the lumps which can be done by pulling the flour against the side of the pan. For best results, use a heavy pan and a wooden spoon, preferably an "ugali spoon" which is wider than a normal wooden spoon and has no indentation.

This amount will serve from four to six Jacobs'.

To prepare the beef or chicken, sauté an onion or two and some garlic in a bit of oil, add some tomato, fresh or canned, continue to sauté, adding oil in necessary. Next add the spices, curry and turmeric, or make your own curry by using a mixture of cumin, coriander, turmeric, cinnamon and a wee bit of cloves. Add to the onion/tomato mixture and sauté for about a minute. Add the meat cut into serving pieces, size of your choice, stir to coat with the onion/tomato/spice mixture. Add water or beef or chicken broth and cook until meat is tender, about twenty minutes or longer if meat pieces are large. Don't forget salt and pepper. You may add a dash of cayenne pepper, if you like it a bit hot.

For a side dish of greens, you may use spinach or kale. Cook and drain. In another pan sauté onions and tomatoes and add the drained greens. Stir well and add a dollop of peanut butter. Stir until the peanut butter is well mixed through; add salt and pepper and serve.

-Anna Ruth

Chipped Beef on English Muffins

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Here is chipped beef on English Muffins. Served at Sandbridge, Virginia Beach, 2006. (This is to show how photos can be added to the recipes! - Alan)

1/4 lb chipped beef, in a pack or sliced from the deli.
Shred or cut the beef with a knife.
About 1/2 stick butter, melted in a pan.
Saute chipped beef in the butter.
Sprinkle some flour over all that (up to 1/4 cup)
Stir to mix thoroughly
Add milk slowly while stirring until it gets the consistency you want (Medium to thick white sauce).
Bring to boil, boil 2-3 minutes.
If it's too thick, add more milk. (If you are feeding a lot of people, thin it down even more!)
Add pepper if you want to, but don't add salt.

Eat on toast, English muffins or fried potatoes.

-Anna Ruth

London Broil

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This London Broil marinade goes just as well with beef or Chicken Breasts.

London Broil or boneless skinless Chicken Breast. If the London broil is thicker than about 1 1/4 inches, fillet it thinner into 2 pieces (BJs and Weis often sell London Broils that are too thick).

Put the meat in a heavy duty gallon ziplock bag (1-2 London Broils or 4-6 Chicken Breasts).

Liberally add the following ingredients. Measuring isn't really allowed.

2 heaping tablespoons minced Garlic

Fresh pepper ground course from a pepper grinder (about 2 teaspoons?)

1 tablespoon of salt (coarse sea salt is best, for some reason)

1/4 cup Vegetable oil or olive oil

1/2 cup lemon juice (This is what makes it good. Squirt a bunch more in)

1 splash of red wine vinegar

Seal the bag with no air, and have the kids squish the meat to distribute the spices evenly throughout. Put the bag in a bowl to minimize spills, and put it in the fridge for 3 - 48 hours. Do it the night before for optimum taste! For some reason, 12-24 hours is the best amount of time. After 36 hours the taste changes and just isn't quite as good. Kids can squish the bag again in the morning.

Cook the meat under the Broiler or Barbecue over high heat, one time on each side. Discard the marinade - don't use it as a baste. Beef takes 9-12 minutes per side, Chicken a little longer. Beef should be red inside (believe me, you'll like it!) and chicken should be done all the way through.

Pull the meat off and let rest for a few minutes. Slice it into the thinnest slices possible against the grain. (You'll be amazed how much better the meat tastes if you are careful to slice against the grain. The chicken will tend to fall apart if it's sliced right, and the beef will have a cellular look, rather than a stringy appearance)

I made chicken like this in Virginia Beach 2006, and Evan liked it almost as much as Chicken Nuggets.

Alan

YUMMY BROWNIES

2 PACKAGES OF GHIREDELLI BROWNIE MIX

1 PACKAGE OF REESE'S PEANUT BUTTER BALLS*

FOLLOW DIRECTIONS ON BROWNIE MIX. ADD IN PEANUT BUTTER BALLS.

BAKE AS DIRECTED ON BROWNIE BOX.

(I always feel guilty that these are not "homeade" but they taste so yummy, why bother!!!!!)

posted by Tammy Jacobs

*They are called "Reeses Peanut Butter Bites" they are in the candy section of Giant. They are ball shaped peanut butter cups. I usually get a bag and put them in the freezer until I'm ready to use them.

Marie's Dessert Cinapillas

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Flour Tortillas

Melted butter

Sugar/Cinnamon mixture

Spread melted butter on tortillas, sprinkle liberally with sugar/cinnamon mixture.

Bake at 425 till crispy.

Chapatis

Combine the following:

2 c. whole wheat flower (or 1 c. white + 1 c. whole wheat)

1 t. margarine (melted)

salt (a pinch or two)

Gradually add:

1/2 c.(or more) lukewarm water

Knead dough till soft. cover w/ damp cloth and let sit for 1 hr. divide into 10 balls and roll each (they suggetst a 1/4 inch thickness)

Heat ungreased frypan (heavy one if possible) and cook until they bubble on bottom. rub w/ a few drops of oil after turning them over and when second side is finished turn them and add a few drops of oil to the other side. Then brown both sides.

This recipe was emailed from Leola to the family in Virginia Beach on 7/31/2006. Zell stayed back that year. Here was the rest of Zel's email:

"Hey now, just because I'm staying home does that mean I'm now the official family errand boy? Of coarse it does. I kid. Here is the recipe from Extending the Table... [above]

"Detailed enough for you? Hope you're all having a blast. I just finished mowing the lawn but have no ocean to go jump into to cool off so someone make sure they go do that for me today, ok? Ok. Love you all,

Zel"

Linguini/Rotini Salad

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1 Box Linguini

1 container Kraft Zesty Italian Dressing.

2 Tomatoes

2 Cucumbers

1 container McCormick's Salad Supreme

Boil the linguini, then drain and cool it. Peel the cukes and chop up small. Chop up the tomatoes. Add the cukes, tomatoes, Zesty Italian (the whole bottle), and the whole bottle of Salad Supreme. Mix and serve.

This was Isaac's old recipe, but was taken off the menu for a long time. Right now it's back on the menu. I usually make a double batch one day at Virginia Beach.

A nice variation is to replace the linguini with a rotini noodle, or a mixture of rotini, shells and bow ties.

Alan

7/31/2006