Participants: Marcella Lynch
Series Code: FFT
Program Code: FFT000007
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00:01 What food of East Asia
00:02 has the same importance for people there 00:05 as dairy products, eggs, and meat 00:07 have for us in the West? 00:09 Stay tuned for the answer 00:10 as we demonstrate interesting dishes 00:12 using this high protein food. 00:34 Hello, I'm Marcella Lynch, 00:36 and welcome to Food For Thought, 00:38 the cooking show featuring God's eating plan 00:40 as unfolded through Scripture and through God's other book, 00:43 the book of nature. 00:45 What food of East Asia 00:47 has the same importance for people there 00:50 as dairy products, eggs, and meat 00:52 have for us in the West? 00:54 The answer is tofu 00:56 also known in the West as bean curd 00:58 or soybean cake. 01:00 Tofu has been the low cost protein backbone 01:03 of East Asian diet for more than 2,000 years. 01:07 It was discovered by a Chinese Prince in 164 B.C. 01:13 Tofu is presently 01:14 the single most important soybean food 01:16 for more than one billion people. 01:19 And is prepared fresh 01:20 each morning at 38, 000 ships in Japan alone. 01:26 Now widely available across America, 01:29 tofu is the answer that millions of nutrition 01:32 and cost conscious people have been searching for. 01:35 Natural, inexpensive, it makes fullest use 01:38 of the earth's nutritional resources 01:41 and offers a revolutionary yet simple approach to meeting 01:44 the world's critical food requirements. 01:47 My mother made our family's tofu 01:49 when I was a child 01:50 because it wasn't available in grocery stores. 01:53 Today however tofu can be purchased 01:56 in most cities across the country 01:58 in cartons ready to open and use. 02:01 I find a lot of reasons to use tofu. 02:05 Tofu is a high protein food, low in cost, 02:09 free of cholesterol, 02:11 and low in saturated fats and calories. 02:14 Its protein quality is also of high value. 02:17 Tofu is easy to digest with a digestion rate of 95%. 02:23 The crude fiber of the soybean has been removed. 02:26 It has an excellent food value for babies, and elderly adults, 02:32 and people with digestive problems. 02:35 Tofu is an ideal diet food 02:37 and eight ounce serving 02:39 contains only 147 calories 02:42 an equal weight of eggs 02:43 contains about three times as many calories 02:46 and an equal weight of steak 02:48 about four to five times as many. 02:51 Perhaps more important, 02:52 tofu has one of the lowest ratio 02:55 of calories to protein found in any plant food. 03:00 One gram of usable protein cost you only 12 calories. 03:05 The only animal foods which have a lower ratio 03:07 are some types of fish and seafood. 03:11 And 27% of your daily protein requirement can be supplied 03:16 by an 8 ounce serving of tofu. 03:19 Tofu is an excellent source of calcium, 03:23 1/8 ounce serving provides 03:25 about 38% of the daily requirement. 03:29 It's also rich in iron. 03:31 Another good thing about tofu 03:33 is that it's low in chemical toxins. 03:36 Tofu and soybeans have only 03:38 about 1/20th the pesticide levels found 03:41 in the average in meats, fish, and poultry. 03:46 Tofu is so versatile that it can serve 03:48 as an ingredient in almost any dish 03:51 from entrees to mayonnaise to desserts. 03:54 Let's take a look at tofu as you find it 03:56 in the supermarkets today. 03:58 And we're going to have fun demonstrating 04:00 some dishes made out of tofu and we'll be making tofu 04:03 from scratch in case you can't find it in your stores. 04:07 So my helper today is Mehako. 04:12 Come on and join me, Mehako. 04:14 I'm glad you could be here today 04:16 because Mehako is from the Orient 04:19 where a lot of tofu has been made 04:22 for thousands of years. 04:23 And she's going to help me show 04:26 some things about making tofu today. 04:28 There are all kinds of tofu books, 04:31 cookbooks on the market. 04:32 And so we have just a small sampling here 04:35 of those that are available. 04:36 And you can just make 04:38 lots of different kinds of dishes with tofu. 04:41 We'll be showing you how to make it and some dishes 04:43 that you can make after you get the tofu made. 04:48 All right. 04:49 So we're going to take our recipe here 04:51 and talk about the ingredients in tofu. 04:55 Now in our cookbook, "Cooking by the Book," 04:58 you might want to turn 04:59 if you have the book to page 122. 05:03 And those of you 05:04 who are interested in the tofu process 05:08 and some of the tools of the trade 05:10 and where you can buy some of the coagulating agents, 05:13 we're going to show you 05:14 at the end of the show an address 05:16 where you can order some of your supplies 05:19 and also where you could order the cooking 05:20 by the book cookbook, 05:25 if you're interested in that too. 05:27 Because we don't have the process for making tofu 05:29 in the book, 05:30 but just how to use it in recipes. 05:32 So we'll just go ahead 05:33 with the process now for making tofu. 05:38 It's kind of a step by step process. 05:40 And the first thing you have to remember to do 05:42 is soak the soybeans overnight. 05:45 But first, let me just show you 05:46 that tofu is mainly from soybeans. 05:49 Soybeans are known as the king of the plant kingdom 05:51 because the protein is so complete. 05:54 It's a wonderful food. 05:55 And you can buy tofu in the supermarkets 05:58 in these cartons here. 06:00 And it comes 06:01 in like soft textures for custards, 06:04 for mayonnaise, and for desserts. 06:06 You can buy it in firm and extra firm. 06:09 When you get at home from the store, 06:11 you simply slit the carton open to use it. 06:15 It's covered in water basically. 06:19 And you need to drain the water off, 06:21 and then you'll be able to use 06:23 this in many of your recipes here. 06:26 Let's just take this over to the sink 06:27 and I'll try to get the water off of this. 06:30 Show you what it looks like here. 06:33 If you keep this for several days 06:35 once you've opened this package, 06:37 then just simply put fresh water on it 06:39 and put it back in the refrigerator, 06:42 and it will keep a few more days. 06:44 And so it's really fun to use tofu 06:46 and you can do so many things with this tofu. 06:49 And, Mehako, I'm going to show them the one 06:51 that you have here today that you made from scratch 06:55 and tofu is so much better made fresh. 07:00 And you want to take that out of there 07:03 and just hold that up, Mehako. 07:06 We'll show that kit after a little bit here. 07:08 But I just wanted them to be able to see 07:11 how fresh this looks 07:12 and we'll talk to you a little bit more about 07:15 how that's done a little later. 07:17 That's a big piece there that made a lot of tofu. 07:21 Okay, so let's just take this whole tray 07:23 and let you take that and set it back there, 07:26 Mehako, and then we'll have room here 07:28 for our next tray. 07:30 So the first step is to soak the soybeans overnight. 07:34 So if you're jotting this down, 07:36 if you like to try this at home, 07:37 you need to soak two cups of dry soybeans. 07:41 And it doesn't matter how much water, 07:43 just put a lot of water over them 07:45 so that when they swell up 07:47 that they won't come over the top of the water. 07:50 We need the tray now, Mehako, for the tofu making over here. 07:56 After the night is past and the beans are soaked, 07:59 they're going to look like this right here, 08:01 you want to rinse them off real well. 08:03 And now we have to make a slurry 08:04 or kind of a soy milk with them in the blender. 08:08 And so in the morning you just rinse them off 08:10 and put the soy beans in the blender. 08:13 Now you're going to have a big bowl of soybeans 08:16 when you get through soaking them overnight. 08:20 And you can't whiz them all in the blender at one time. 08:23 We've actually whizzed half of our soybeans ahead 08:27 and we have already squeezed it through the cloth 08:31 as we're going to be showing you how. 08:34 So we're going to put twice as much water, 08:36 all together four to five cups of water it's going to take. 08:40 But you just cover the beans really up 08:44 with a lot of water there 08:45 and let those whiz until they're very smooth. 09:04 Okay, that looks smooth enough now. 09:06 So we've done so far here is made kind of a milk, 09:09 kind of a slurry out of the soybeans and water, 09:11 and we're going to strain it through a cloth. 09:13 What we want is the milk underneath. 09:16 So we have a bowl here. 09:18 And that's going to catch the milk 09:19 and then we have the strainer. 09:21 This is a cheesecloth kind of a muslin dish towel, 09:24 we're going to just put it in here 09:26 to pour the slurry into. 09:30 There's a residue pulp that's left in the top 09:33 that you can use in your cooking too. 09:36 All right, we're going to just fold this up. 09:39 Now, Mehako, you're going to help me do this, aren't you? 09:42 Yes. 09:44 And you just have to have 09:45 a little bit of muscle power there. 09:47 And we're going to twist it and kind of squeeze it. 09:50 Do you want to do that? Yes. 09:51 Okay. 09:52 It takes a little bit of time to squeeze and squeeze 09:55 until you get all of this kind of squeezed tight. 09:59 And we'll show you the residue when we get through 10:02 so you'll kind of see how dry it should be. 10:05 It just takes patience here a little bit. 10:08 Once we get this squeezed 10:10 till it's kind of the milk is out, 10:13 then we put the milk on the heat here. 10:15 While you're doing that, Mehako, 10:16 I'm gonna walk over here 10:18 and see if we can get this going a little. 10:21 We did part of the milk already here. 10:24 And this is the first half and it's very thin, 10:26 it's just like milk looks. 10:30 And we'll go ahead and let this start heating up. 10:32 And then we'll add this other half to it 10:34 when we get through. 10:35 So we really blended it in two halves, 10:37 it wouldn't all fit in the blender at one time. 10:40 So when we get this squeezed 10:41 and squeezed till we get it tight, 10:43 then we'll go ahead. 10:47 Now let me talk to you here about the cans. 10:50 If you don't have a tofu making kit 10:52 like Mehako does, 10:53 you can just find something to mold it in 10:56 so that when it sets afterwards, 10:58 it will drain out. 10:59 I've cut some holes in the bottom of cans. 11:01 That's what I use at home, 11:03 just different sized cans, big ones, little ones. 11:06 And we'll be... 11:07 I'll use a can for my tofu for molding it afterwards. 11:11 Some of the coagulating agents 11:13 that you need that are available. 11:15 You have to have something to curdle it 11:17 like cottage cheese. 11:18 We're going to cook it in here for three minutes. 11:22 And then we're going to add some coagulating agent to it. 11:26 It needs to boil for three minutes 11:28 and then we'll coagulate it. 11:29 We've got some interesting kinds of coagulating agents 11:32 that you can buy right in the supermarket 11:35 or the kind that you can just order 11:36 which is the official nigari type of coagulating agent. 11:43 How's that coming, Mehako? Yes, I think it's okay. 11:46 You're a pretty little lady for squeezings, 11:49 working up so hard. 11:50 Well, you can just use that between the plate. 11:53 These two plates. 11:54 Well, that's a little trick you were showing me earlier. 11:56 Why don't you show us that little trick, 11:57 you could squeeze it this way. 12:00 Yes. You want me to help you. 12:05 I think we've got a considerable amount here now 12:08 that will add to what we have in the pan. 12:11 That's a good trick, Mehako. 12:14 You want me to help you squeeze here. 12:15 Yes, other side too. 12:17 Wow, we need an apple cider press, don't we? 12:20 Something to really squeeze. 12:22 And if you have a lot of time, 12:23 you don't have to be in a big hurry, 12:25 you could just take your time on that. 12:30 Okay, we'll just go ahead 12:31 and put the rest of the milk in here. 12:37 Right. 12:39 And while that's boiling, shall we show them 12:40 what this pulp looks like here that's left in the... 12:44 You have a drier portion here from before. 12:46 Okay. 12:48 This is the residue that's left in the bag. 12:52 And, Mehako, what did you tell me 12:54 that you make sometimes out of the residue. 12:56 I usually make a cookie without sugar. 12:58 Wow. Cookie without sugar. 13:00 Yes, very good. Okay. 13:01 I think you had some for me to taste one time, didn't you? 13:03 Yes. 13:05 You flew and brought them all the way to me. 13:07 And now 13:08 that was a special treat, Mehako. 13:09 Yes. 13:11 All right, I think our three minutes is up. 13:13 And I want to move 13:14 that hot tofu milk right over here. 13:19 And it's boiled for three minutes here. 13:22 Now let's talk about the coagulating agents. 13:24 We have to have something to make a curl, 13:26 kind of like making cottage cheese 13:28 and there's a variety of things that can be used. 13:31 My mother used to use lemon juice, 13:33 needs to be some kind of an acid like that. 13:37 An easy one that you can buy right 13:38 in the supermarket or the pharmacy is Epsom salts. 13:41 You might not think that should go into food, 13:43 but it's magnesium sulfate 13:45 and it's very long time been used 13:48 for coagulating agent for tofu making. 13:51 And there's a couple of other things here, Mehako. 13:54 What are these things that you use here for? 13:56 I usually use nigari that's natural from the sea. 14:01 And that's coagulant also. 14:04 And is that the one that the Oriental people use 14:06 the most over work. 14:07 It's originally been made. Yes. 14:09 And this product I noticed is another similar thing 14:13 to Epsom salts, it's magnesium chloride 14:16 where this was magnesium sulphate. 14:18 So that's another one that can be used. 14:20 That's the professional one. And what is this one? 14:24 This one is Terra Alba, it's calcium sulfate. 14:28 So these are very similar types of compounds 14:31 that can be used to coagulate it. 14:33 So our recipe here is telling us 14:35 to take one rounded tablespoon of this Epsom salts here. 14:40 I'm just gonna show you 14:41 because I've already stirred it into some water, 14:43 but it's kind of these crystals here. 14:45 And we need to take a rounded tablespoon 14:47 of this Epsom salts 14:49 and stir it into 1/4th cup of water. 14:51 It takes just a little moment or two to dissolve it. 14:54 In fact, we stuck it in the microwave 14:56 just for a little bit to get it warmed up. 14:57 And it dissolved 14:59 and we can't see the crystals now. 15:00 And the directions here are to stir it very slowly 15:05 and evenly as you're adding it, but don't stir it hard. 15:08 We're just going to slowly stir it 15:11 as we add it. 15:12 And just get it all kind of in here. 15:15 And then we have to leave it alone. 15:20 All right, let's just leave it alone now. 15:23 And we will wait 5 to 10 minutes 15:25 and see what happens. 15:31 All right, we've waited 15:32 for about 10 to 12 minutes here. 15:34 We're going to take a look at our curd. 15:35 Let's go ahead and put that blender down here. 15:40 The next step now is to take the curds 15:43 and put them in the container 15:44 that you want to sit in for a while 15:47 so that they can take the proper shape. 15:49 And I'm just going to use a can 15:50 that I've cut a few slops in here 15:52 so that the liquid can drain out 15:54 and the curds can get cold and solidify right here. 15:57 I'm going to put it in a bowl here 15:59 so that it will catch the water underneath. 16:02 Let's see if we can transfer these curds here. 16:06 And I hope you can see 16:07 there's some little fine curds here 16:09 that have developed 16:10 and it's kind of like separated a little more, 16:13 and then we're going to pour this right into here. 16:23 And we'll be putting a weight on this. 16:25 I think I can just pour this, Mehako. 16:27 Okay. 16:32 There we go. 16:37 Now we're going to have to just let the mill kind of settle out 16:39 for a little bit here. 16:41 And then when you get finished, 16:42 when that milk kind of and it sort of settles out, 16:45 you can keep pouring off some of this away. 16:50 And then the last thing 16:52 that we'll do is to put a weight on it. 16:54 Take a jar that has something... 16:57 See, I had a jar here, Mehako, here it is. 17:00 I usually just take it if I'm using a can here 17:03 is I just put a little weight over it like this. 17:07 And it'll just sit there for several hours 17:09 until it kind of gets cold and takes the shape. 17:12 When you store this away in the refrigerator, 17:14 then you need to cover it 17:15 with a little liquid like, Mehako, 17:17 why don't we bring your tofu back up here 17:19 and they can see 17:21 after it sits for a while what it's going to look like. 17:25 Again, we have this block of tofu 17:29 and this is exactly what you did except. 17:31 Why don't you show us this wooden mold here 17:35 they call it here. 17:36 So that we can see how that works. 17:39 This is the one from the kit that you ordered. 17:42 If you order the kit, 17:43 I think that this company sends you 17:44 some nigari and some of this in the recipe, is that right? 17:48 Yes. 17:49 And the process is ever same as you do, 17:52 except different is I use a nigari 17:55 in the wooden box, that's different. 17:58 And the bottom of the boxes, it comes out too. 18:02 You could probably make one of these. 18:04 And then this is a hole for draining the water. 18:08 Great. That's a cute little box. 18:12 Thank you, Mehako, for helping today. 18:14 We have a few recipes we'd like to show you of things 18:18 that you can do once you get tofu made. 18:21 And we'll just set this back here. 18:23 And let's start 18:24 with the spaghetti and meatballs, Mehako. 18:29 In your cookbook 18:31 there's a number of recipes using tofu. 18:34 And this happens to be whole wheat spaghetti 18:37 we made here with some, 18:39 what we call tofu meatballs in the recipes on page 128 18:44 in the cooking by the book cookbook. 18:47 And it tells you right below the recipe 18:51 that you just make it into spaghetti balls 18:54 and these have been baked in the oven. 18:56 And they look real nice, they're very tasty, 18:58 and you can eat it with your pasta dish. 19:01 In the breakfast section of the cookbook, 19:03 there's a recipe for scrambling tofu. 19:05 And scrambling tofu is a wonderful thing to do 19:08 to replace the eggs in your meals. 19:11 And then there's absolutely no cholesterol in the tofu 19:15 and you just put the tofu in a skillet, mash it up, 19:18 and put the seasonings here. 19:21 You can just use your imagination, 19:22 you can make a Spanish style 19:24 and put some chopped tomatoes and bell peppers. 19:27 But basically, you just put some onion and garlic powder, 19:30 and a little turmeric to make it kind of turn yellow, 19:33 a little seasoning like soy sauce or salt. 19:36 And I have a seasoning called chicken style seasoning 19:39 that you can buy in the natural food stores. 19:41 And it makes things taste a little bit like chicken, 19:44 but it's really no chicken in it at all. 19:46 One of the other things 19:48 that you can make is a cottage cheese. 19:51 And Mehako makes her cottage cheese fresh 19:54 and it tastes really much better than 19:56 if you just buy the tofu. 19:57 But the recipe for the cottage cheese 19:59 is on page 125. 20:02 And that's a really quick and easy one to do. 20:06 You don't even have to cook it. 20:07 Actually tofu is already cooked. 20:10 And we boiled it over there and so the only thing 20:13 that we need to do is mash it up. 20:15 So I'm going to use some of Mehako's fresh tofu. 20:18 And we'll just mash this up here 20:23 and add some seasonings. 20:26 And you could just use this in many different dishes, 20:30 just like you with cottage cheese. 20:32 We have a tomato here 20:33 that we're going to stuff it into. 20:35 So the recipe is: 20:56 And then you can suit yourself 20:57 to put some other things on here. 21:00 Put a little chopped parsley 21:01 if you like a little flex in it. 21:03 But remember that tofu 21:05 is an excellent source of protein. 21:07 But it doesn't have a lot of flavor 21:09 so you have to give it the flavor 21:11 that you want it to have. 21:13 And so we can put this stuff in an avocado 21:16 or inside of a tomato 21:20 and it can be used just like cottage cheese for lunch. 21:24 The other day, 21:26 my 30-year-old son and his friend came over 21:29 and we had a little celebration dinner 21:31 and I serve this. 21:33 And even people that aren't used 21:35 to using tofu instead of cottage cheese, 21:39 they both loved it. 21:40 So well my son is used to it, but the friend wasn't. 21:44 Okay, and here we have the one that Mehako made ahead here. 21:48 I would like to show this one to you too. 21:50 And it's just lovely to serve for a nice luncheon meal 21:53 or for a side dish salad at the meal time. 21:58 And there's mayonnaise, 22:00 you can make mayonnaise with tofu, 22:03 tofu mayonnaise, we have one on page... 22:07 And let's see 196 we have the tofu mayonnaise. 22:12 You just take a whole pound of tofu, 22:15 and put it in your blender with a tablespoon of soy sauce, 22:18 and the juice of two lemons, add a fourth... 22:22 Excuse me an eighth of a teaspoon 22:24 of garlic powder, 22:25 a teaspoon of onion powder, a little bit of dill weed, 22:29 a half a teaspoon of sweet basal 22:32 and a fourth of a teaspoon of salt. 22:33 Give it the taste test after you whiz it up 22:35 and see if you like it. 22:37 And that can be a nice mayonnaise to use 22:39 that keeps in your refrigerator up 22:42 to maybe a week. 22:45 Then, I don't know if you've ever tried 22:48 making lasagna without cheese. 22:50 But you can make a nice tofu lasagna. 22:53 And the recipe 22:55 for the tofu lasagna is on page 146. 22:58 And we raves about that one, it's very fun to make it. 23:02 And you just make regular lasagna noodles, 23:05 make your sauce that goes in one of the layers. 23:08 We have a sauce recipe here that's very good. 23:10 You can buy your lasagna, a tomato sauce, 23:13 and then make a cashew cheese. 23:15 And it's basically tofu with some other things whizzed 23:18 in the blender. 23:19 Pimentos, lemon juice and so forth. 23:21 You layer it up 23:23 and when you bake this casserole, this lasagna. 23:25 I like it better than just the kind of lasagna 23:27 that you usually make with cheese 23:29 it tastes very, very delicious. 23:33 There's a cheese cake recipe on page 224 here in the book. 23:38 And that also is a nice way to use tofu in desserts. 23:43 And it's called Connie's tofu pie. 23:47 You make a crust just like a regular pie crust 23:50 and then the filling, you start with a pound of tofu, 23:54 and four tablespoons of maple syrup, 23:57 a tablespoon of grated lemon rind, 24:00 a fourth of a cup of apple juice concentrate, 24:03 a tablespoon of sesame butter, 24:05 and a half a teaspoon of vanilla. 24:08 And you just blend 24:09 that all together in the blender, 24:10 put it in your pie crust, and just make a little topping 24:13 to spread over that of one cup of raisins, 24:17 and a half a cup of apple juice. 24:19 And so what you have here is a cheesecake pie 24:21 without any cholesterol. 24:23 And actually no eggs in it and there's no sugar, 24:27 refined sugar in it with the one cup of raisins, 24:30 and the one half cup of apple juice simmered 24:32 that's your natural sweetening for the pie too. 24:36 All right, Mehako, let's bring up 24:38 a couple other little quick and easy things to show. 24:41 And the first one is going to be the mayonnaise, 24:44 I want to bring the blender up here 24:46 and show you how to make that tofu mayonnaise. 24:51 Again, it's just using tofu with some seasoning on it 24:55 and that's quick and easy to do. 24:58 In the cookbook the recipe 25:00 is on page 196 called tofu mayonnaise. 25:04 And we start with a pound of tofu. 25:06 And this amount right here 25:08 I think is about a pound of tofu. 25:09 I'm just going to put 25:11 that right in the blender there. 25:13 And let's just have a rubber spatula, Mehako, 25:17 so that we can kind of work this in here. 25:19 It takes a tablespoon of soy sauce for seasoning 25:24 just to give it a little flavor. 25:26 Remember that the tofu needs 25:27 to have some flavor added to it. 25:29 And the juice of two lemons. 25:31 So here we have four tablespoons 25:34 of lemon juice, that's about two lemons. 25:40 One-eighth teaspoon of garlic powder. 25:42 Let's see, I guess I'm just going 25:43 to quickly shake some of this in here. 25:45 That's to suit your taste. 25:48 And it also calls for a teaspoon 25:51 of onion powder. 25:53 So let's be sure we get some of that. 25:55 You have to be sure you give it 25:58 some kind of herbs to make it taste nice. 26:01 There's the onion powder. 26:05 A teaspoon of the dill weed. 26:09 And the last thing is some sweet basal. 26:12 And this is a half a teaspoon of sweet basal. 26:15 Did we get the salt in there? We didn't. 26:18 It calls for a fourth of a teaspoon of salt. 26:21 But there is salt in the soy sauce, 26:23 you may not need it. 26:45 Whoa, there we go. 26:47 Then this is just poured 26:48 into some kind of a covered container 26:50 that you can keep in the refrigerator. 26:52 And you can use that like mayonnaise. 26:54 And if you like it to be pure white, 26:56 then just use more salt for the seasoning 26:58 instead of the soy sauce. 27:00 Depends on which flavor you like the most. 27:03 Right and this is our tofu class 27:05 for today. 27:06 Thanks, Mehako, 27:07 for coming along and helping me. 27:09 Thank you very much. I appreciate it. 27:11 Thanks for all of you for watching another episode 27:14 of Food For Thought. 27:15 This program is sponsored 27:17 by Three Angels Broadcasting Network. 27:19 Your prayers 27:20 and financial support are appreciated. 27:24 If you've enjoyed the recipes 27:25 and cooking tips in this program, 27:27 you want to order our 27:28 Food For Thought resource sheet. 27:30 We'll tell you how you can order 27:31 the cookbooks you've seen used 27:33 on this program along with other information 27:34 that will help you cook healthful, 27:36 attractive vegetarian meals. 27:38 For your free copy of our Food For Thought resource sheet, 27:40 please write to us at Food For Thought, 27:43 P.O. Box 220, West Frankfort, Illinois 27:46 62896 or call (618) 627-4651. |
Revised 2018-10-29