Participants: Marcella Lynch
Series Code: FFT
Program Code: FFT000005
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00:01 What would you eat for a quick lunch
00:02 if there were no McDonalds, Burger Kings 00:04 or Jack in the Box around the corner? 00:06 Stay tuned as we pack a tasty vegetarian picnic basket 00:10 including a veggie burger. 00:31 Hello, I'm Marcella Lynch. 00:33 Welcome to Food For Thought, 00:35 the cooking show featuring God's eating plan 00:37 as enfolded through Scripture and through God's other book, 00:41 the book of nature. 00:43 Today, we're going on a picnic, a picnic without the hamburger, 00:47 pickles, relish, mustard, chips, pork and beans, 00:53 high sugar dessert or coke. 00:55 Our picnic food will be delicious however, 00:57 and it will be packed with whole nourishing foods, 01:01 zero cholesterol. 01:03 Well, why leave these traditional items out? 01:06 Because they are just not a part 01:08 of God's ideal way of eating. 01:10 Pickles, relishes, mustards, they are irritating substances 01:14 that inflame the delicate linings of the digestive tract, 01:18 and they make an impure blood. 01:21 Chips are high in salt and fat, 01:23 and coke contains the drug, caffeine, 01:26 and it contains no real food. 01:29 God's ideal diet is meatless, 01:32 and we'll make a vegetarian burger patty 01:34 for our whole wheat buns. 01:36 There's a nice text here in Isaiah 55:2 01:41 that always reminds me, 01:42 it says, "Why do you spend money 01:45 for what is not bread, 01:47 and your wages for what does not satisfy? 01:52 Listen carefully to Me, and eat what is good, 01:56 and let your soul delight itself 01:58 in abundance." 02:02 Oh, our picnic menu today 02:03 is going to be Boston baked beans, 02:06 potato salad, 02:08 veggie burger patties and a bun, 02:10 we're going to be making vegetable relishes, 02:13 and apple cake, 02:14 and have some fruit juice to drink. 02:17 So here we go, 02:18 let's start making our picnic lunch 02:20 that we're going to take to the park. 02:21 Myrna? 02:23 Hi, Myrna. 02:24 Good morning, Marcella. 02:26 I'm glad, we're here to pack this lunch together 02:27 because it brings back a lot of memories to me, 02:29 I don't know about you. 02:30 Me too. 02:32 I wouldn't want to guess how old your kids are now, 02:34 but mine are almost 30. 02:37 But to remember back in those years 02:39 when they were like elementary school. 02:41 Yes. 02:42 And we went on so many picnics together, 02:44 and with birding especially 02:47 because Myrna and Ray are real birders, 02:49 and we've learned a lot together, haven't we? 02:51 We have. 02:52 Well, we have a nice picnic basket, all plant here, 02:54 and it's full of goodies for our lunch. 02:57 And we would just like to start from the beginning 03:00 and pack it up for you, and then we'll bring it back. 03:02 Myrna, you help me to remember to bring that back, 03:05 and we'll unpack it, 03:07 and look at everything we've made. 03:08 All right, I'll do that. 03:10 Before we begin making our picnic food though, 03:12 I just wanted to mention that 03:14 you may want to take a pad, a paper, and a pen 03:17 and write down some of the recipes as we go along 03:20 or you can order the recipes from the cookbook 03:22 at the end of the show, 03:23 the address will be given. 03:25 There is a page back here 03:26 in this Cooking by the Book on page 293 03:29 that talks about the condiments, and the spices, 03:32 and the things that we mentioned 03:34 at the beginning of the show that are different 03:36 about this natural kind of a picnic. 03:39 In our modern way of eating, 03:41 we seem like we want to put something on top of everything, 03:44 you know, relishes, mustard, ketchup, pickles, everything. 03:48 And it's not exactly, you know, health foods, 03:50 all of these things. 03:52 But this chart here kind of shows us 03:54 which are irritating substances, 03:56 what it is that they're actually doing to us 03:58 in our bodies, 04:00 and what is the name of the chemical in the food 04:02 that is causing the problem. 04:04 For example, black pepper is what we call an irritant. 04:08 And yet it has an effect 04:11 of irritating our gastrointestinal tract, 04:14 and kind of inflaming on the inside of us. 04:17 And then there's a list here 04:18 at the bottom of the non-irritating herbs. 04:21 And so in our natural way cooking, 04:23 we like to just use 04:25 the natural herbs from the land, 04:27 and not the irritating spices 04:28 that would cause an inflaming condition in the body. 04:32 So, Myrna, let's begin with our Boston baked beans. 04:36 Now we're meatless here, if you remember, 04:39 so we won't be putting the pork in the beans, 04:42 but I got this recipe many years ago 04:44 from a lady in Boston, 04:46 who is 80 some years old, and she was a vegetarian, 04:49 and so I think it's a good recipe 04:51 and you'll enjoy it. 04:53 Let's take a look at the ingredients 04:55 for Boston baked beans first of all. 05:25 Right, so the directions for making the beans 05:27 is very typical, 05:28 and we'll just need to cook the beans first. 05:31 So here we have the beans swelled up 05:34 after they've been soaked here. 05:37 And once you soak the beans, 05:38 then you just need to cook them in the pan. 05:40 And, of course, Myrna was my magician 05:42 in the kitchen here. 05:44 And, Myrna, you just come over here and help me 05:46 because we can just work together on this. 05:49 I'll bring our bowl to put it in. 05:50 Myrna has four children and we have two, 05:53 so she's had a lot of cooking experience. 05:56 And so I'll let you mix things up here 05:58 while I give you the ingredients. 06:00 And it says here, after we cook the beans, 06:03 then we just put everything else together, 06:06 and then we put it in the baking dish. 06:08 And one of the secrets to this recipe 06:10 is that you bake it very slow and long, 06:12 four to six hours. 06:14 So you make them a little more soupy at the beginning 06:16 so that it can keep cooking. 06:18 One to two teaspoons of salt, 06:20 and that's just according to your taste. 06:23 Two tablespoons of oil. 06:26 Sometimes in vegetarian recipes, 06:28 when you're not putting all that pork or meat, 06:31 we just put a little touch of oil in there 06:34 to make it just a little more smooth and slickish feel 06:37 like people that are used to the meat, 06:39 but you can leave it out. 06:41 One cup of tomato sauce instead of ketchup, 06:45 which we know has irritating vinegar and spices in it, 06:48 we're just using tomato sauce. 06:51 Three tablespoons of molasses, so this is the dark molasses. 06:56 Grandma's old fashioned molasses is fine too, 06:59 but this gives a nice Boston flavor to it. 07:03 And some people put maple flavoring or maple sugar 07:07 in their molasses, 07:08 so if you like to do that, 07:10 and if you're really from Boston, 07:11 you can do it that way. 07:13 Seems like everybody kind of customizes 07:16 to fit their family style, and I like that part of it. 07:19 I do too. 07:21 And I know sometimes I give Myrna 07:22 some of my recipes to make for me, 07:23 and then she doctors them up 07:25 and changes them before I see them again. 07:28 Okay, three tablespoons of brown sugar. 07:32 That's kind of chunky, 07:33 see if you can get that dissolved in there. 07:37 And then I usually just give it the taste test, 07:39 which we won't take the time to do here 07:41 to see if I balanced the flavors right. 07:43 And so what I do usually do then 07:45 is put this whole onion in the pot 07:48 that you're going to bake it in, and then... 07:52 Then just take it out after it's baked. 07:54 So let's spray this making dish here. 07:59 Now you need to keep these covered 08:00 while they're baking. 08:01 So that the liquid will not evaporate out, 08:05 and make a dry pot of beans. 08:07 Let me see. 08:08 Do you think we have those soupy enough? 08:10 For now, I think they look fine. 08:11 You just put this onion right here, 08:14 so that you can just pour that over there. 08:17 I'd like to check them 08:19 after they've been going in the oven for a little while 08:22 to make sure that they are still moist enough. 08:24 Right. 08:26 Sometimes I add a little bit more liquid to it, 08:29 and then it won't get too dry. 08:31 I don't like them real dry. 08:32 I think that the ones 08:33 we're going to show you right now 08:35 could have had a little liquid stirred in the way, 08:38 but we'll show them to you anyway. 08:41 And since we don't have a regular lid to put on here, 08:45 we're just using foil today. 08:48 And we'll just put that in the oven. 08:50 Okay. 08:52 And then I'll get this pot of beans here. 08:54 Okay. 08:59 And so these are our picnic beans 09:01 that we'll take on our picnic. 09:03 And these are very high in protein, 09:05 and a very good source of carbohydrates. 09:07 So here's the first recipe, Boston baked beans. 09:12 All right, potato salad, 09:14 that's the typical recipe for a picnic. 09:19 So we're going to go back here to page 192, potato salad. 09:23 Well, what's different about a potato salad that... 09:28 Here are your ingredients, 09:29 and I'll take away your tray if you don't mind. 09:32 Get set up here for the next one. 09:35 I'll just get those in our picnic basket, 09:36 then we'll be ready. 09:37 Yeah, we need those ready. 09:41 Okay, the thing that's kind of different 09:42 about this potato salad 09:44 is that doesn't have all the pickles, 09:46 and mayonnaise, and eggs, 09:47 and things that are little known to be 09:51 either high in cholesterol or irritants. 09:53 And so you can make it kind of nice. 09:56 Sometimes if you're just beginning to eat God's way, 10:01 you have to kind of talk to yourself 10:03 and reeducate your mind 10:04 and your taste buds a little bit 10:05 to appreciate God's simple things. 10:07 And at first, you might think 10:09 these are kind of plain tasting. 10:10 But after you learn to appreciate 10:12 just the natural flavors, we think it's quite good. 10:15 I've made this recipe for my high school students, 10:18 where I teach home economics, 10:19 and they don't think they're going to like it 10:21 when they see me put all this parsley, 10:23 and onions, and celery in there, 10:25 but then they taste and they say, 10:26 "Wow, this is good." 10:28 So I can't think they get surprised. 10:31 All right, before we make the salad though, 10:34 we want to show you how to make mayonnaise, on page 194 here. 10:39 There are several recipes 10:40 for making mayonnaise without the vinegar, 10:43 without the raw eggs, 10:45 and without some of the irritating spices. 10:49 All right, let's take a look at the ingredient list 10:51 for the mayonnaise here. 11:20 So here we go, we're going to do this in the blender. 11:23 So, Myrna, I'll let you help me here. 11:26 And we're just going to combine 11:28 one and a fourth cups of water in the blender 11:34 with the flour. 11:37 And this will be cooked, 11:38 so want to just squeeze this nice and smooth here, 11:42 and then we'll put it in our pan on the stove. 11:46 I will get the pan. 11:59 This cooked mixture will hold up 12:01 and keep in the refrigerator a little bit longer, 12:04 so we'll just cook this and thicken this mixture, 12:07 and then we'll put it back in the blender 12:09 to do some other ingredients. 12:11 Where there it just says to return it to the blender, 12:13 and add the lemon juice, the honey, and the salt, 12:16 just kind of whiz that up till it's creamy, 12:18 adding any of the optional ingredients 12:20 that you like. 12:22 And that's it, you end up 12:23 with one and three fourths cup of mayonnaise. 12:25 But let's just use the same blender again. 12:28 and we just have our magic here, 12:30 we have this cook mixture ready. 12:32 Thank you, Myrna. 12:33 You're welcome. 12:34 So this is kind of thick now 12:36 because we made this a little ahead and it got cold. 12:37 But you can see, 12:38 by the time we put this back in the blender and whiz it up, 12:41 it will be a nice thick mixture sort of like mayonnaise. 12:45 And I really feel better about eating mayonnaise 12:47 that doesn't have raw eggs in it. 12:49 And they can carry some diseases in them. 12:53 It's some spices and things 12:56 that we'll just not be adding here. 12:57 So let's go ahead 12:58 and put the lemon juice in here. 13:01 Again, that was one to two tablespoons of lemon juice. 13:05 And, of course, if you can use the fresh, 13:07 it's even a nicer flavor. 13:10 One and a half teaspoons of honey. 13:11 I'll borrow that little rubber spatula again. 13:16 Something just to balance 13:18 the tartness with the sweetness in the recipe. 13:21 And the salt here again was one half teaspoon. 13:26 Now the garlic and onion powder to taste, 13:28 you might just want to shake, this is the onion powder, 13:30 just shake a little in there. 13:33 And you get, so you kind of know the way you like it. 13:37 Some people like a more bland plain mayonnaise, 13:40 and some like a little more seasoning. 13:42 Now talking about this curry powder here. 13:45 You can make your own curry powder 13:47 from the recipe in our book. 13:49 And it's a non irritating curry powder. 13:51 And it just so happens that the curry is irritating, 13:56 the kind that you buy. 13:57 But curry is a mixture, 13:59 it's a mixture of several different things 14:01 the kind that you buy. 14:02 But the one we have here in the cookbook on page 260 14:05 is turmeric, one tablespoon, and one tablespoon of cumin, 14:10 also one tablespoon of coriander, 14:12 and one tablespoon of garlic powder. 14:14 And these are all nice sweet herbs. 14:17 So our recipe calls... 14:19 Is it 44? 14:20 Just a little bit, 14:22 it's like one of those optional things 14:23 you can just kind of put on. 14:24 I think I'll just try one fourth there. 14:26 Gives a little yellow tone to it, 14:28 kind of a cream colored look to the mayonnaise too. 14:31 And I like to add a little dill weed 14:33 because it kind of gives you that pickle taste, 14:36 you know, helps in, 14:37 and I'll also be putting some of that dill weed 14:39 in the potato salad itself. 14:42 The only other thing we have is a little oil. 14:44 I'm just going to wait and see 14:45 if we want to add it or leave it out. 14:47 Let's go ahead and whiz this smooth first. 15:00 We're gonna put some of the water. 15:21 Let's check the thickness of this. 15:23 This really did its work, it's setting up pretty thick, 15:26 but I don't want it too thin. 15:28 This is really pretty good. 15:29 I think maybe I'll just 15:31 put a tiny bit of water in there 15:32 to just kind of make the consistency a little. 16:04 Give it time, don't rush it, 16:06 and get it nice, and creamy, and smooth, 16:09 and then you can just pour that into some kind of a container. 16:12 I'll just pour a little back into this cup here 16:15 so we can see it. 16:16 And then now, 16:18 this is what we would keep in our refrigerator 16:20 to use for mayonnaise. 16:22 Now there's some other mayonnaise recipes in the book 16:25 that are not the kind that you cook. 16:27 So if you're too lazy to do the cooking 16:32 or you don't like this procedure, 16:33 you can do a different one. 16:35 When I make some of these 16:36 healthy mayonnaises and mixtures up, 16:38 it's nice to use purified water or distilled water, 16:42 and then it keeps a little longer 16:43 in the refrigerator. 16:45 That looks like mayonnaise. 16:46 Okay, that looks great, 16:47 let's go ahead and make our potato salad then, 16:49 Myrna. 16:50 We'll take that tray away, 16:52 and we'll turn our attention here to page 61. 16:58 Here we have our potato salad recipe. 17:01 Well, that's not the one. 17:02 Let's go back here to 192, 17:04 and let's take a look at the potato salad 17:06 ingredients here. 17:37 All right, so let's just mix everything together here 17:40 for the potato salad. 17:41 And, Myrna, I think I'm going to ask you to bring that dill. 17:43 Oh, we got some more here. We got dill. 17:45 Okay, so we've got 17:46 our potatoes already sliced here. 17:50 And we'll just mix everything together. 17:52 It really goes fast 17:54 when you have already chopped for you, 17:55 but I use a food processor at home a lot 17:57 to chop things up. 17:58 And we're going to just start by... 18:01 Let's see, should we put the mayonnaise in first? 18:02 I just think it doesn't matter, 18:04 but it calls for a half a cup of celery. 18:07 And let's just wait and do the mayonnaise, 18:09 just to see how much we need 18:11 after we get everything else in. 18:12 So we'll put the celery, the onions, the lemon juice. 18:16 The lemon juice 18:17 combined with that little bit of dill 18:20 gives you that pickle taste. 18:21 Now you might ask, "What's the matter with pickles?" 18:23 Well, vinegar is an irritant, and, of course, 18:26 they're always brined and packed in vinegar, 18:29 that's part of the process. 18:30 And you can make lemon juice pickles. 18:32 I do have some of those 18:33 but I'm not using them today. 18:35 The other problem about pickles is they're really high in salt, 18:38 which we have to be kind of careful about sodium. 18:40 So it's just better to enjoy your cucumbers fresh 18:44 if you can. 18:45 And here's the salt 18:46 that we need to put in here for seasoning. 18:48 And again, that's just to taste, 18:49 you can suit yourself. 18:51 And let's just put a little bit of dill in here. 18:54 Now when you taste this at the and, then you can... 19:00 That is the lemon juice. This is the lemon juice, okay. 19:03 Then you can see if it needs more lemon juice. 19:05 Sometimes I'll mix everything all together, 19:07 and then I'll end up adding more lemon juice because it... 19:12 You just want that fine balance between the tartness... 19:16 and all in 19:17 I'm going to get the bowl, 19:18 we want to put it in to take in our picnic. 19:20 Okay, let's keep our garnish things here, 19:21 so that we can fix it pretty after we get all through here. 19:25 And then we'll just see... 19:26 If you make your potato salad the day ahead too, 19:29 it might need to just have a little bit more mayonnaise 19:31 put on it. 19:33 And if you're using the store bought 19:34 type mayonnaise, 19:36 you can actually put a little water in here 19:40 to thin it down 19:41 so that you don't have to add so much mayonnaise 19:43 or you could actually put some 19:47 mashed up tofu or something to give a little more moisture 19:50 instead of the... 19:52 All the mayonnaise that it calls for, right? 19:56 So we're going to get this ready in our picnic container 20:01 because we're going on a picnic. 20:03 Another nice thing about this particular kind of mayonnaise, 20:05 you don't have to worry about having food poisoning 20:09 or salmonella from this 20:11 because there's just absolutely not much in there 20:14 that would cause a problem at all, 20:16 there's no animal products. 20:18 And if you want to know that comparison, 20:21 when you have regular mayonnaise, 20:23 you're having about a tablespoon. 20:25 Every tablespoon of mayonnaise is about 100 calories, 20:29 and so we just didn't put much oil at all in this one, 20:33 and it's very low in calories. 20:35 And I hope that you'll like it. 20:36 Myrna, I'll just give you the job 20:38 of putting the decoration on there. 20:40 Oh, let's just see if we can get it on here real quick. 20:42 So you can make it look pretty. 20:43 If you soak your radishes in a little cold water, 20:45 it helps them puff out and look a little nicer. 20:49 We'll just put this on right here in the center, 20:52 and put a little parsley around the edge 20:53 so that gives you a little color. 20:56 Then let's just put our lid on, 20:58 and we'll be ready to put that right in our picnic basket. 21:00 We need to do our burger, chef, 21:02 and I'll be right back with those. 21:03 Yeah, we need to. 21:04 Take a look at this burger recipe, 21:06 it's on page 61, 21:08 and we're making tofu burgers. 21:09 Lots of different kind of vegetarian burgers 21:11 that you can make, 21:12 but we'll try this one today. 21:46 All right, all right, we're ready to go here. 21:49 We're just going to mix 21:50 all the ingredients together, Myrna. 21:53 And this will be a quick one. 21:55 I'm assuming that everyone knows 21:56 how to fry up a paddy, 21:58 so we'll just get ready. 22:00 Here's what they look like finished, 22:02 but we want to mix them up 22:03 and show them what goes in it here. 22:05 These are the tofu burgers. 22:07 We've got some nice whole wheat buns here. 22:10 And we'll just take our bowl and start right in. 22:13 So we need a cup of oatmeal here, 22:16 one small onion chopped, 22:18 chop it nice and fine, 22:20 three tablespoons of wheat germ plus Brewer's yeast. 22:23 Brewer's yeast is like nutritional food yeast flakes, 22:25 it gives a lot of cheesy kind of meaty flavor, 22:28 and it also is full of B vitamins, it's good. 22:31 This is the tofu here 22:33 that's been measured as one cup. 22:37 And that goes in. 22:38 We need to get a fork here. 22:40 And then let's put the seasonings in here. 22:42 Half a teaspoon of sage. 22:44 That'll make them taste really good. 22:47 The soy flour binds it together. 22:51 You can go ahead and stir that if you like to, Myrna, 22:54 and then we can have time to talk about our apple cake. 23:00 This is soy sauce that's going in. 23:04 Half a teaspoon of garlic powder 23:07 was in with the sage. 23:11 And then we wanted to tell you about the mustard. 23:15 I'll let you just mix that around for a little bit. 23:17 We have... 23:19 Mustard is very traditional thing to put on a burger, 23:22 but doesn't this look like mustard? 23:24 We have a recipe in the book here 23:26 for kind of a healthy mustard. 23:28 And the ingredients are very simple. 23:31 It's one cup of mayonnaise that you start with, 23:34 whatever kind of mayonnaise you're making. 23:36 And you put two teaspoons of some turmeric 23:38 that makes it turn kind of yellow 23:40 and gets a little flavor. 23:41 Two teaspoons of onion juice of very finely diced onion. 23:46 Two tablespoons of chopped parsley, 23:48 you can see we have the parsley here. 23:50 Tablespoon of lemon juice, 23:52 and just a dash of paprika, garlic, onion, whatever, 23:56 but this is on page 262 in the cookbook. 23:58 And we just like to use this 24:00 with some of our homemade mayonnaise. 24:03 And you can put that in your sandwich 24:05 with your burgers 24:06 when you make them for your picnic. 24:09 And, of course, then you put it with all the trimmings here. 24:11 As you can see we've got our own picnic basket 24:14 ready with avocado, tomatoes. 24:16 I like a little onion in mine 24:17 because it makes it have that zip-a-dee-doo-dah 24:20 without any of the pickles and everything. 24:23 So we'll get this all ready 24:25 for our picnic basket here, Myrna, 24:27 and I'll let you finish this. 24:29 And I think we just have enough time left 24:31 to talk about our apple cake, 24:32 so let's take these things back, and then... 24:35 I'll be right back with that. 24:36 Bring up our apple cake here. 24:38 Apple cake recipe is on page 225 of the cookbook, 24:41 and it actually is leavened with yeast. 24:44 I don't know if you've ever tried 24:45 making a cake leavened with yeast, 24:47 but baking powder and soda are irritants. 24:50 And this can be made also without the eggs. 24:53 And I have a product that you can use in recipes 24:56 that I'd like to show you. 24:59 That's called Ener-G Egg Replacer. 25:01 Whenever a recipe calls for an egg, 25:03 like in desserts, and cakes, and a lot of applications, 25:06 you can just use this Ener-G Egg Replacer, 25:09 and it's a powder that looks just a little bit 25:11 like cornstarch. 25:12 It's white, and it's something that you can just use... 25:16 It lasts a long time. 25:18 One of these boxes will just be a long time, 25:21 maybe a year or two, 25:22 but you take a teaspoon and a half of this 25:24 and stir it in with two tablespoons of water 25:26 to equal one egg. 25:28 And it's got recipes here for cookies, and cakes, 25:30 and all kind of different things 25:31 that you can use this. 25:33 And so it's a nice culinary egg substitute. 25:36 So here's what our apple cake looks like. 25:38 It's got nice shredded apples in it, and nuts, 25:43 and let's see here what else. 25:45 It's got a little brown sugar, half a cup, 25:47 one half cup raisins, two cups to shredded apples, 25:51 so a lot of the sweetening in here 25:52 is simply just the fruit. 25:55 One half cup chopped nuts, fourth of a cup of oil, 25:59 and then you could use one egg white 26:00 or some of this Ener-G Egg Replacer, 26:03 which we use the egg replacer. 26:05 One cup of whole wheat flour, 26:07 one and a half teaspoons of cinnamon substitute, 26:10 in other words, cinnamon is an irritant, 26:12 unfortunately, and we have a recipe back here in the book 26:15 that you can make a mixture of cardamom and coriander, 26:18 and that gives you that nice flavor like coconut, 26:21 not coconut, like cinnamon, something like it, 26:23 only a little bit different. 26:24 Then it's leavened with a tablespoon of yeast 26:27 that's been mixed in 26:28 a fourth of a cup of warm water or juice, 26:30 and a half a teaspoon of salt. 26:32 And that's the ingredients for the apple cake. 26:35 And we'll just add this to the picnic basket. 26:38 Well, let's leave this open, and then you can just go ahead, 26:40 Myrna, and unpack this basket at the end here. 26:45 So here are the Boston baked beans. 26:49 And we have our sandwiches, 26:51 tofu burgers with all the trimmings, 26:53 our red onions, tomatoes, avocados, 26:57 and our home style, homemade mustard is in there, 27:01 and here's our homemade potato salad, 27:03 and let's just get packed up, Myrna, and go on this picnic. 27:06 All right. 27:08 We want to remind you that this program 27:10 is sponsored by Three Angels Broadcasting Network. 27:13 And we appreciate your prayers and financial support. 27:16 We hope you'll join us next time 27:17 for more Food For Thought. 27:22 If you've enjoyed the recipes 27:23 and cooking tips in this program, 27:24 you want to order our 27:26 Food For Thought resource sheet. 27:27 We'll tell you how you can order the cookbooks you've seen 27:30 used on this program. 27:31 Along with other information 27:32 that will help you cook healthful, 27:34 attractive vegetarian meals. 27:35 For your free copy 27:37 of our Food For Thought resource sheet, 27:38 please write to us at Food For Thought 27:40 P.O. Box 220, West Frankfort, Illinois 62896 27:45 or call 618-627-4651. |
Revised 2018-10-18