We are doing Jacob today.
(2011 addition The ornament is a ladder. To signify the ladder with which the angels were ascending and descending from heaven. We made it from drinking straws, but I am sure there are several ways to do it. Can't believe I forgot to put the ornament.)
The first year we did it, the only food related thing we had was candybars which I carefully (painstakingly) took from their wrappers and mixed up so that when everyone chose they were tricked.
(2011 addition: This year a friend suggested we use all the tiny candies; m&m's, reeses pieces, boston baked beans, etc, and change out the boxes, so that is what we are going to do...shshsh!)
(2012 addition) This year we saw some fake cupcakes at Hobby Lobby at $10 for 2---too high for me, but maybe on sale...anyway, instead of that, I took some little condiment cups, put the lids on, put them in a muffin paper and frosted...then had real ones after the jig was up)
(2012 addition)
This year we could not pull together this meal, so I made a roast for the savory meat. We had chicken noodle soup (a can split 5 ways so very small) for the pottage instead of baked beans and gnocchi instead of mashed potatoes for the rock for Jacob's head when he was sleeping.
(2013 addition) Left the candy in it's original packaging.
(2014 addition) will post after Wednesday (that is when we are doing this one) MWAH-HA-HA...
Food Suggestions 🍎🍔🍗🍰🍴
- chicken fried steak (as the meat that was specially prepared for Isaac-2013 addition recipe below)
- baked beans (for the soup for which Esau traded his birthright)
- mashed potatoes in a ball for the rock he laid his head on.
- carrots (good for your eyes...Isaac was blind ya know...work with me here)
- grapes (like eyeballs...I know that is gross, but some here aren't carrot fans)
- and the candybars or other deceiving desserts..
2020 Update
- Beef Tenderloin
- Baked Potato
- Grapes
- Chicken Soup with Stars
- Candy packages
This is my recipe for Chicken Fried Steak.
Directions:
Remove visible fat from steak. Cut into 1 1/2 inch by 4 to 6 inch strips...that is a starting point. You will figure out what your family likes...I like doing this so that I KNOW it is cooked through...and the crunchy on this is really good.
Heat about 1 inch of oil in the skillet. Maybe 350? Mine has 1-5 dots and I use 3. There may be a setting on yours for fried chicken. As you cook it, you will know whether to turn it up or down.
Mix half of seasoning and flour together in a bowl. Again, you may want to adjust the seasoning to your taste.
Mix 2 eggs and 1/2 c milk together in another bowl.
Dredge the strips of meat in the flour with your left hand, a few at a time.
Dip the dredged strips in the egg mixture with a fork or a pair of tongs or your right hand.
Dredge the strips again in the flour
Carefully place strips in the hot skillet.
Repeat until the skillet is full or you have used all the strips. They can be close but not overlapping.
When the first side is golden brown, flip to the other side. Start checking these after a few minutes and work down the pan in the order you put the strips in.
When I make this, I can pretty much dredge/dip/dredge/fry as I go, but you can also prepare all the meat and lay it out on wax paper or something and put them in pretty much at the same time.
When both sides look crusty golden brown, remove to a plate. I just pile them up. You could also put a piece of brown paper bag on a cookie sheet and lay them out and into the oven to keep warm. Don't "cook" them again in the oven though...just warm.
Repeat with remainder of ingredients...I don''t mix all the dredge or eggs at first because it gets kind of thick (the eggs mix) and lumpy (the flour mix) so I like to kind of start again new when that happens.
These are pretty good plain, but with cream gravy, if you like that, they are mindblowingly great.
CFS Cream Gravy
If this is not going to be eaten pretty much immediately, it will thicken more than you might like, so you might need to add some water or milk at serving time. If you have to do this, it may look like it is not going to loosen up, but it will...just add liquid and stir (or whisk if it is thin enough)
- 3 lbs tenderized round steak (about 1/2 pound per person)
- 2 to 2 1/2 c flour (maybe not this much but just in case
- 1 1/2 T McCormick's Perfect Pinch Original Chicken Seasoning (if you can't find this, look around for a fried chicken recipe that has some seasonings...garlic, onion, salt, pepper, seasoning salt...I may find one later, but this premade is perfect)
- 4 eggs
- 1 1/2 c milk
- 2 cups vegetable or canola oil
- electric skillet if at ALL possible
Directions:
Remove visible fat from steak. Cut into 1 1/2 inch by 4 to 6 inch strips...that is a starting point. You will figure out what your family likes...I like doing this so that I KNOW it is cooked through...and the crunchy on this is really good.
Heat about 1 inch of oil in the skillet. Maybe 350? Mine has 1-5 dots and I use 3. There may be a setting on yours for fried chicken. As you cook it, you will know whether to turn it up or down.
Mix half of seasoning and flour together in a bowl. Again, you may want to adjust the seasoning to your taste.
Mix 2 eggs and 1/2 c milk together in another bowl.
Dredge the strips of meat in the flour with your left hand, a few at a time.
Dip the dredged strips in the egg mixture with a fork or a pair of tongs or your right hand.
Dredge the strips again in the flour
Carefully place strips in the hot skillet.
Repeat until the skillet is full or you have used all the strips. They can be close but not overlapping.
When the first side is golden brown, flip to the other side. Start checking these after a few minutes and work down the pan in the order you put the strips in.
When I make this, I can pretty much dredge/dip/dredge/fry as I go, but you can also prepare all the meat and lay it out on wax paper or something and put them in pretty much at the same time.
When both sides look crusty golden brown, remove to a plate. I just pile them up. You could also put a piece of brown paper bag on a cookie sheet and lay them out and into the oven to keep warm. Don't "cook" them again in the oven though...just warm.
Repeat with remainder of ingredients...I don''t mix all the dredge or eggs at first because it gets kind of thick (the eggs mix) and lumpy (the flour mix) so I like to kind of start again new when that happens.
These are pretty good plain, but with cream gravy, if you like that, they are mindblowingly great.
CFS Cream Gravy
- Dregs from frying the CFS
- leftover flour mix or just flour
- 2 1/2 c milk
If this is not going to be eaten pretty much immediately, it will thicken more than you might like, so you might need to add some water or milk at serving time. If you have to do this, it may look like it is not going to loosen up, but it will...just add liquid and stir (or whisk if it is thin enough)
Scripture Reading📗📘📙📗📘📙
Ladder made of straws
