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