Participants: Jill Morikone (Host), Bev Condy
Series Code: LCT
Program Code: LCT000069
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00:01 Have you ever seen a Lazania that wasn't made
00:03 with Lazania at all. It wasn't made with the 00:05 noodles or anything what today we gonna show you 00:07 how to make a Lazania made with Corn Chips. 00:42 Hello friends and welcome to Lets Cook 00:44 Together I am host Jill Morikone and we have an 00:47 exciting program planned for you today. Not only 00:50 the fancy Lazania with Corn Chip, but some 00:52 things you can cook for your friends on a 00:54 wonderful summer day. First I would like to 00:56 introduce my special guest today her name is 00:58 Bev Condy and she comes all the way from 01:00 Northern California welcome Bev. 01:02 Thank you so much its delight to be here. 01:04 So glad to have you here. Thank for making the trip 01:06 out and for sharing with us your talent. 01:08 You should have seen our suitcase. It had interest 01:12 things in it and I will tell you. 01:13 All kinds of stuff to cook with and decorate. Yes, 01:16 yes. Tell our friends a little bit about your 01:18 ministry Feed The Flock what you do. 01:20 Well I am just gonna put this on in the minute here 01:23 and we will get that warmed up when we are 01:24 ready. What we talk sounds get. Feed The 01:26 Flock has a very variety of meanings because raise 01:29 sheep for many years. Yes. And the Lord gave 01:32 me the opportunity to cook her him in a variety 01:34 of ways and I heard his voice speak to me one 01:37 day in scripture through my brain while I was in 01:40 the shower and it was just such a delight to hear him 01:43 ask me to feed his sheep, but then I said well I have 01:47 been doing this all my life but very shortly then 01:50 after I was asked the work of vegetarian 01:52 restaurant and I just knew that was calling and so I 01:55 have been kind of feeding people and sheep ever 01:56 since. Right, right Amen, that's tremendous, yes 01:59 very special that's really and I just wanna share 02:00 with our friends at home that you have I thought 02:02 there is was real need Bev you had sheep farm and 02:05 stuff yes, and you would have in your addict you 02:08 would spin yarn yes wool into yarn that's nice and 02:14 you had people coming in and were sharing with 02:16 young women who are there in stuff. 02:17 Yeah it was a special time, Yeah that's a 02:19 tremendous ministry, but besides that you do, oh 02:21 Bev is tremendous at decorating really good 02:24 with artistic stuff and you cook and had the 02:26 restaurant I know that's a. The Lord is given me 02:29 several talents and I have tried to use them and 02:31 even they have multiplied. Yeah you 02:33 know that's only and that's a God thing. When 02:35 we put our talents into God's work and say God I 02:37 just want to do this me. Yeah, he is willing to do 02:39 that, yeah its very specially grace of God. 02:40 Yeah. Okay we are going I am 02:42 very anxious to find that about how you make 02:44 Lazania with Corn Chips. Well it's kind of a 02:47 Mexican flavored Lazania Good. Lets read 02:48 that recipe here while we get the oil heating up for 02:52 our Corn Chip Casserole you need one large onion, 02:56 one table spoon butter, 12 to 16 ozs of veggie 03:01 burger, one tea spoon salt, two garlic cloves pressed, 03:05 two cans tomato sauce that' an 8oz can, two table 03:09 spoons lemon juice, two table spoon cumin, one 03:14 can kidney beans drained, one package corn chips 03:17 that's 11 oz package, one half pounds of rennetless 03:23 cheese or cashew pimento cheese grated, one head 03:27 of iceberg lettuce chopped fine for the 03:30 garnishes you gonna need one bunch green onion 03:33 finely chopped, one package better than sour 03:36 cream, one half can of chopped olives and one 03:40 cup of salsa. Okay I am very anxious to see how 03:43 to make this Corn Chip Lazania. 03:44 Well we gonna just start with sizzling some onions 03:47 up here just for a minute. I like onions as you might 03:51 have notice there was a large bowl that was one 03:53 onion by the way, but you know I am just eager to 03:57 see onions in my pan so, yes, I stick I buy the 04:00 biggest onions. I think Bev is a queen of 04:02 onions, Yeah, Yeah you are there and you just 04:04 kind of simmer this down until it gets become a 04:07 corn of rosy, okay and garlic presses are good 04:10 you can buy garlic now already pre-pressed for 04:13 you. Yes. You don't have to get your hands dirty or 04:15 anything that's a lot of fun, but I can't like press 04:17 it with the garlic cloves I think that's a pretty thing, 04:19 well I like it because it gonna makes me feel like 04:21 I am having part of this. Yes. You know if 04:23 everything is in a cup and some kind of a container 04:27 you don't feel like you have a real hands on. 04:29 That's right, but I do use another garlic so its not 04:33 that I don't use it. Yeah right. Its for today this is 04:36 fine, that's all yeah. I think its referring to 04:38 squeeze it and see it come out like that and that's I 04:40 have garlic press in home as even better you can 04:42 take it and put it with the whole holler what do we 04:47 call it. Okay and squeeze out all the skin around it. 04:50 Yeah, yeah, well that's great fancy. In fact this is 04:52 gonna work. Should we cut it in half 04:55 and then try it. Yes we have table to cut it now. 04:58 Just won't fit in that. Too big, yeah, there we go 05:08 I think as long as you get onions and garlic cooking 05:13 it just seems like that you are already cooking. I use 05:16 to be a fairly good meat cook. Yes. Before I 05:19 became a vegetarian and I just took some of my 05:22 meat concepts of cooking list me just right into 05:25 cooking vegetarian oh yeah, and that always be 05:27 included a lot of garlic and onions. Yes, in fact 05:30 he had a girlfriend live with us for a while. She 05:32 was Italian and she said Bev, I have just never 05:35 seen an non-Italian garlic, so much garlic in my life. 05:38 I said well I have really not a Italian I am Jewish. 05:43 Okay and then she really laughed. So any way the 05:46 whole point is that we had a good time. 05:48 Yes that's right. So it was mix them up and kind of 05:52 salted them to a bit translucent. Yes, okay it 05:56 won't take very long. This is probably the longest 06:00 part of a whole recipe because it has to kind a 06:02 simmer down, yes and to do us little thing here 06:06 yeah, but its going to have some looks like 06:09 some salt, we put it here, I mean look here, and 06:14 some lemon juice. This was wine, and the butter 06:16 too, you put the butter in, well actually I didn't use 06:18 but I just used other one, okay. This was wine you 06:22 said. In the original recipe I transferred wine from 06:26 lemon juice and it's that would so fun about 06:29 cooking I think as if you are really wanting to find 06:32 the recipe in the lot of really meat magazines 06:33 they will almost always have wine, but you can 06:37 always put lemon juice in it. It does the same thing, 06:41 it does the same thing. It gives the little sparkle 06:42 that you just wouldn't get with that. Yes, so I think 06:45 that's important. Did I put this cumin, no we didn't 06:47 the cumin you say cumin or cumin. You say cumin 06:49 and I say cumin. You can say anything like your 06:54 home. You can say potato and will say Potato. Okay 06:58 its two table spoons. Okay I don't know what 07:02 happened to my tablespoon and you are 07:03 good dump cook I like that. I like dumping, 07:06 dumping is good. Yes, absolutely, and was there 07:08 is something else I suppose to put it. We are 07:09 putting the tomato sauce. I was supposed to put 07:10 lemon juice and I don't think it ever got to us. 07:12 Okay but I am sorry lemon juice did I put yeah 07:16 we did it was right here. There we go, yeah, okay, 07:20 we gonna put some veggie meat, now this is 07:23 Morningstar burger crumbles, but you don't 07:25 have to use this you can get any type of veggie 07:27 meat right, what ever you like. Yeah, okay, and if it 07:33 were meat obviously you would have to end this 07:37 recipe that I re-arranged years ago. This is the 07:39 family flavor for many, many years. Yes, and so 07:43 obviously when I used Hamburger, I do for 07:45 hamburger, but this works fine and you could take 07:48 local burgers and chop that up and put it, yes, 07:52 there is a variety of ways you can make your food 07:54 vegetarian, but this was just a fast fix because 07:58 yeah, it was already need to have chop. I like that 08:01 its very nice as hardy crumble for you. Right. 08:03 Yes. And I think I am just 08:05 gonna rinse up that can so you get me some water. 08:08 You want a full can, no, just a smidge, just a 08:11 smidge. Just a little bit, its too much don't put it all, 08:15 no I won't. okay now we said to 8 oz, but this is a 08:19 15 oz can so, that's why I put extra water, one can 08:23 more, yeah okay. Its very nice can you smell it. It 08:27 smells good I wish you guys can smell this. I 08:30 wish they had smell evasion wouldn't have 08:31 just be wonderful. I think it be so good because 08:33 then we can waft off these wonderful recipes, 08:36 absolutely and then people really would run 08:38 off their kitchen and cook. Yes you are right. 08:40 This is suppose a simmer for a little while, but I am 08:42 just gonna dump the beans drained more 08:44 drained, these are kidney beans. Yes and this is the 08:47 can size I don't think it said in the recipe what 08:50 size can, but this is a little larger than just a small. 08:54 It's a 27 oz can, so it's quite a big can. Yeah. 08:56 Okay. Now did we and we did we had every 09:02 thing here. Corn chips. Yeah. We just gonna put 09:04 this together a little bit so that you can see how fun 09:06 it is to make. Yeah. I got to see how to make this 09:09 Lazania. Right. Yes. Let me put some out here. 09:14 Well I am just gonna put just a tad of this okay, 09:17 because we can need to slather around a bit just 09:21 so that everything doesn't stick at the bottom. Now 09:24 you can put some corn chips down there okay, 09:27 you put them little scoops up. It doesn't matter. The 09:30 scoops really don't care. Okay. You might care of 09:33 the little scoops. I don't think you would care. All 09:37 right so this is like if you making Lazania you put 09:39 layer sauce, a layer of noodles and etc so I like 09:42 this. Instead of that we are doing layers with corn 09:46 chips. Yes, and then we just gonna put little a 09:49 cheese on top of that. You can use pimento cheese 09:52 that most people who eat very strictly or eat vegan. 09:56 They know how to make all their cheeses, any way. 09:59 Absolutely yeah, this is something you can buy in 10:01 the store most supermarkets have it. 10:03 That's a veggie soy cheese like the thing. Yes. 10:05 Now if this was fully simmered for all the 10:08 minutes that it says we would just split it down 10:12 the middle, cut and then we just gonna put on here 10:16 very nice, but it smells so yummy oh its so, the 10:20 reason why the recipe originally said to cook it 10:23 for 15 minutes yes, I think its because it was 10:25 hamburger meat. Right. And when you do it this 10:28 way you don't really have to cook it out that long. I 10:31 do it because it can't melts the flavors and I 10:34 like that melted flavor and my son this is first 10:39 one he was the little in home, right, this was a 10:42 thing he always like to have for his birthday and 10:45 his friends coming he had it. This is actually a food 10:48 to have with company I think. Yes, okay you can 10:51 do that, more chips again, there is some cheese. 10:55 Well this is easy I like this. It is easy and its fun 10:59 its so cute, I mean its later that the corn chips in the 11:02 veggie meat with the kidney beans and all that, 11:04 yes and its like a Haystack in its original 11:07 form only the beauty of it is a hot food that has 11:12 more flavor than just some chips and bean on a 11:15 plate. Yeah, it's a little bit more taste. You want to 11:18 put some more cheese. It's very cute, then we put 11:25 the rest of it, yeah we put the rest of it. Yeah it's 11:28 very nice. Do you need help holding that pan? 11:32 No I was going to drag it over here and see if I can 11:34 do it this, but yeah I can do it. You can do it, okay. 11:37 Oh that's hot, don't do that girl. You just kind 11:44 wanna make it as even as possible so its not all one 11:48 area. Yes, then you gonna bake this out 350 for I 11:52 don't remember about a 20 minutes I think. Let 11:55 me check. Yeah 350 for 20 minutes, you are right 11:58 you got a good memory there. Well that there are 11:59 days when I remember more than other days. 12:01 Okay very nice then I will put the chips again on the 12:06 top layer is that right. And chips and cheese and 12:09 that's it. Okay so I just put some more chips it's very 12:16 good, then we will put the cheese on top, then you 12:21 bake it for a 20 minutes. It's nice and easy. There 12:27 you go. And here we have one its already bake I am 12:35 just gonna tosses over here, okay. Here we go, I 12:38 will get here other one that's baked and you will 12:41 show us how to assemble this, I like this. 12:43 Okay this goes off to the oven okay, it goes and 12:50 now this one have already a bed of lettuce, yes and I 12:52 think its important to start with bed of lettuce and 12:55 then you put your hot castle little while and then 12:57 you just go by and just get all your good stuff. I 13:00 think we get start with avocado. I love avocado 13:04 and then we can have some olives, well unless 13:09 safely we can fix that. There you go, we can put 13:11 some olives on it and first I would like do things in 13:16 abundant so, yes God gave us all this delicious 13:21 food to eat you know. That's right. Its right, you 13:25 can use salsa, we can use fresh tomatoes from your 13:27 garden. We can make your own salsa. You 13:29 know making salsa is so simple, you just have a 13:31 little blunder thing that I used yeah, one time in my 13:35 life I don't remember when it was, but it was a 13:37 little squeeze nut like a little food processor, 13:39 you're talking about. Yeah and that makes 13:41 wonderful salsa. When you make your own salsa 13:44 you would putting the tomatoes and then the 13:46 peppers yeah, onions, yeah some lime juice 13:49 yeah, I love salad and just top it oh it does not look 13:56 good, I hope so, it looks good to me. It tasted, I 14:01 just hope that however gets this he is gonna 14:03 really enjoy it and it may be. You can be yeah, 14:06 okay good. Well lets go we are making kind a like 14:11 whole menu, yes for people that they can serve 14:13 it like a nice warm summer evening any time 14:15 a year I am thinking summer right now, but 14:17 right, this would be nice for summer, but it's a nice 14:20 evening like a fire company you know, 14:24 company you know, absolutely, yeah when we 14:26 have company of a two that's good. 14:27 Well lets go we are making corn, Roasted 14:31 Corn right, we are doing oven Roasted Corn, Oven 14:33 Roasted Corn. You want to read that recipe, yeah I 14:35 will be glad. It is corn on the cob unshocked or 14:41 shocked or whatever the word is and some limes 14:43 and some taco seasoning and we will give you a 14:45 little idea how you prepare this. 14:48 Well this is real new for me Bev because I think I 14:51 mean corn they roasted over the fire I like that or 14:56 just cook it on the stove or something, so this is 14:58 different way. Well for me it is been 15:01 because I like it on the barbecue to roast it. Yes, 15:04 but and I love it in the pan, but I discovered that 15:08 we can do this in the oven and when you have lots 15:11 of company specially if you having a vegetarian 15:13 barbecue your barbecue is pretty filled. Yes, and if 15:18 you are doing a little veggie burgers or little 15:19 veggie dogs and all that jazz. The point is that 15:21 where do you put the corn, absolutely, so one 15:24 day we were just so busy I said let's do just do it in 15:26 a oven, so we just soaked in water as you would 15:29 putting in on the barbecue. You soak it for 15:31 about ten minutes. Okay, we have one here we've 15:33 already soaked. This is all nice and soaked, 15:35 okay, and I just laid about 12 years just on the racks 15:40 in my oven put it on 400 while it had a pre-set 400 15:45 and cooked it for about ten minutes and it was 15:49 absolutely so delicious that people were standing 15:52 lined by the corn not to buy it, just to eat but to 15:54 eat the corn. Yeah because it had such an 15:56 sweet flavor and of course you as you can see 15:59 here you just pull all this back, so you roasted 16:03 whither on then you just pull it back and this 16:05 already roasted. And you pull it back when its hot it 16:07 take off those little whatever these are. 16:09 Tassels you know what they are tassels corn and 16:13 sometimes I take up off just a few of them just to 16:15 get rid them just the first yes, but this is how I stick 16:19 it in oven just like that. Now would you put it on 16:21 a cooking? No, just on the racks. The whole point its 16:23 in the racks so in case it burns a little bit it gets a 16:26 elusion that has been on the barbecue. That's right 16:29 and gets a little charter look yeah, I mean if you 16:30 put on the fire you get the same effect. Right. 16:32 Outside could be a little charter or little bit what 16:34 ever when you pull back. And this is such a nice 16:35 neat insulating package that God just created for 16:38 us just like this. Absolutely and so there is 16:41 really need ways to do it yes and so I think its 16:44 wonderful and the flavor is supreme oh yeah and 16:47 then I am not a person that use butter any more 16:49 and so I was at a restaurant when time that 16:51 they did this not exactly like this but very similar 16:54 to this and I have found that if you put lime juice 16:59 okay, all up and down this yes, because it 17:03 doesn't melt like butter, yeah, right, it doesn't melt 17:07 like butter, right, but it gives you good flavor and 17:10 taste. It give you flavor unfortunately we don't a 17:12 spoon here, but yeah, I will get it. If we can find 17:16 when if not we will use something else. There is a 17:20 fork left in the basket can you make the fork work. 17:22 Yeah, oh nice, and you just sprinkle it on it. You 17:26 can use your fingers, but it can't make your fingers 17:28 messy yes and as you eat this of course the flavor 17:34 of the one comes in and its absolute I just wanna 17:39 for it. Yeah its really good, so its very tasted 17:44 and its something so simple and it add such a 17:47 delight to your activity that you are having with 17:51 family and friends. And I always like to do things 17:54 that I can invite my friends and family who 17:57 eat other foods and its always fun to share these 18:00 things, because then they like these types of foods. 18:03 That's right absolutely and its good too its not 18:05 like saying what in that and I am not sure with 18:07 that and so, yeah now its really corn, yeah 18:09 absolutely in fact you tell you a cute story before 18:12 we going to our last recipe I thought it was 18:14 very cute and we share with our friends at home. 18:16 It was about when you have the restaurant and 18:19 this gentleman came into the restaurant and he 18:22 wanted a cup of coffee and a piece of apple pie 18:24 oh yes, and so what happened. 18:26 Well he just asked for the coffee first in a nice way 18:31 we have a product that is called Parow its hot and it 18:37 was a cute little container and it looked really 18:39 darling on the stove, but its kind a fake coffee, but 18:41 I was fake coffee and I said if you don't mind I 18:44 will get a cup of that and then he asked as I was 18:46 going to get the cup of Parow is your apple pie 18:49 fake too. I love that isn't that cute, no, I was real 18:54 apple pie I didn't have sugar in it, but it didn't 18:56 have a real apple juice, real apples, concentrated 19:00 apple juice. Right, right, but he was cute my 19:02 husband always tells everybody you know 19:04 about the guy that want we had fake pie and fake 19:07 coffee at the same restaurant. That is cute 19:09 did you like the fake coffee? He did and he 19:12 love the pie, but he did not come back. But it was 19:15 okay because he was trucker and he was just 19:17 traveling through. Right, well this is real corn this 19:19 is not fake corn, this is real corn real sauce and 19:22 real limes. Good. Well lets go on to our last 19:24 recipe for today we gonna make desert I love desert. 19:26 We are going to make Karen's Lush Lemon 19:29 Pudding. Its one package silken tofu, one table 19:33 spoon lemon peel finely grated, one quarter cup 19:37 fresh lemon juice and one third cup Florida Crystals. 19:42 Well this works really good I love any kind of 19:46 desert Bev Well this is kind of a need 19:48 when because its not made with anything you 19:50 would normally make for desert or eat desert with. 19:53 Right, I am really not a tofu fan in the fullness of 19:56 the word, but it comes in handy for certain things 19:58 to be able to make them. Absolutely and you are in 20:01 a special type of tofu for our friends at home for 20:03 this recipe what type of tofu. 20:06 Well I am using soak tofu and it comes in a little 20:08 box and its called Mori-Nu Tofu. 20:11 Well it is called that and some times you can buy it 20:14 just regular in your supermarket in their 20:16 vegetable section. Yes or sometimes we have to 20:19 call the health food stores. Yeah right okay. 20:21 Its just really creamy to make putting with, yes, 20:24 and I think last bean tasting in the water pack 20:27 too it seems like that. Okay spilt the world 20:30 around here. Lets go ahead, sorry about that. 20:33 Okay we are just gonna put in all these wonderful 20:36 things I think its sugar, Florida Crystals, now 20:39 why do you like the Florida Crystals versus 20:41 the sugar. Well I think its not as 20:43 processed as much yes, that's basically it is still 20:46 sugar and if somebody can't sugar well may be 20:50 this wouldn't be the recipe for them. Right, If 20:52 you could try sometime, okay right, good and then 20:54 you got the grater lemon peel too. Yes, I am 20:57 adding a little extra lemon juice right now. Okay, to 20:59 begin and they we say the little for later tip. Yes, 21:02 right. So this would run just a smidge. Of course 21:07 it's not like my little, its not like my little 21:09 whatever, you have a mayonnaise at home. Yes 21:16 and it does it different yeah, but each little 21:18 grander does it different that's right, we gonna try 21:21 and get this to work in front of the camera. 21:23 Okay, it just takes a little bit longer. Yeah we 21:28 gonna start it right now. 21:44 Here we go you add more lemon juice or how do 21:47 you know how much lemon juice to add? I 21:49 think I am going to wait until I can finally get this 21:50 blended little bit more because it won't it won't 21:54 be right. Okay and every blender is its own, that's 22:00 right, has its own mind. It's getting creamier 22:02 though I can definitely see that. I can see the 22:04 creamy starting, so this is A hot recipe it's just the 22:07 long blending recipe, as if so, yes, I think it knows I 22:11 am not its owner. 22:25 We are almost there, oh yeah it look a lot better 22:27 much creamier you can see that very blending in 22:29 there, yes, good. So you would 22:32 add lemon juice to thickener. It doesn't 22:35 thickener okay, so you would add to it reaches 22:38 the desire consistency that looking through it 22:40 right, okay and you know it sometimes it takes a 22:42 smidge it bit more. 22:43 Good, okay let's consider that 23:00 good enough and we show our friends how to 23:02 decorate it. Yeah, we will decorate it. That sounds 23:04 good. You have this fancy little perfect glass 23:08 here. Yes you we didn't enough lemon, stick it in, 23:14 you need some more lemon, okay. Just a tag. good 23:40 That's good. Let's thick it here before we are 23:42 out of time. That's right, so we wanna put some 23:45 little treasures down into the bottom, oh how cute, 23:47 I love Bev, she is so talented, and we just put a 23:51 few of those yeah and then hopefully this will 23:54 pour and if it doesn't we will resist. You need the 23:57 spatchula or your okay. I think I am okay. Oh man, 24:00 its look good. Now I am gonna try some, let me 24:05 finish it off okay I am gonna take a spoon to try 24:08 some here. It taste very good strawberries, 24:11 blueberries very nice, oh it's gorgeous and we have 24:17 to do it little bit more okay. Oh, doesn't that 24:22 look good. Nice and then you put some more 24:26 garnish on top and I will have a little bit now, you 24:29 may. This is so good you guys have to try this. 24:37 Now put a dollop this on top, oh yes we have to do 24:40 that. Let's put that, because we are almost 24:43 going to the recipes here, so lets stick that there. 24:45 Pretty and you have a little mint leaf I like that 24:49 and its very nice about done. What a just a 24:53 movement friends we will be back to show you all 24:56 the final products and things that we 24:58 cook here today. 24:59 We hope you have enjoyed today's program 25:04 with Bev Condy and lets take a movement to 25:07 review our dinner recipes for your Corn Chip 25:09 Casserole you will need one large onion, one table 25:13 spoon earth balanced butter, one can veggie 25:16 burger, one tea spoon salt, two cloves garlic pressed, 25:20 two eight oz cans of tomato sauce, two table 25:24 spoons lemon juice, two table spoon cumin, one 25:27 can kidney beans large drained, one to 11 oz 25:32 package of corn chips, one half pound grated 25:35 rennetless cheese or cashew pimento cheese, 25:38 one head iceberg lettuce finely chopped, garnishes 25:43 you will need one bunch of green onions finely 25:45 chopped, one small carton of better than sour cream, 25:49 one half small can olives chopped, one cup of 25:54 salsa. For Oven Roasted Corn 25:57 we will need corn on the cob, limes, taco seasoning 26:01 or cumin. For Karen's Lush Lemon 26:05 Pudding we will want one package of silken tofu 26:09 firm, one table spoon lemon peel finely grated, 26:12 one fourth cup fresh lemon juice and one third 26:16 cup of Florida Crystals. We you would like to 26:20 contact Bev Condy please call 3ABN at 1 800 752 26:26 3226 for more information or you may 26:29 write us at 3ABN Post office box 220 West 26:34 Frankfort Illinois 62896 our phone number again 26:39 is 1 800 752 3226 now just take a look at our 26:45 finished recipes with Bev Conday. 26:48 Welcome back friend we are here this delicious 26:57 food aren't we Bev we truly are. You did such a 26:59 good job today it was a lot of fun. 27:01 It was a lot of fun and besides that not only does 27:04 it look delicious its gonna taste delicious that right. 27:06 Lets look at what we have made today. We started 27:08 with our Corn Chip Casserole that's right that 27:11 kind a Lazania because this is all layered up 27:13 I really like that and the key to this one is to put 27:16 our call let us down first and your hot food on top. 27:19 Yes and then all the pretty garnishes that was 27:21 very nice and a Roasted Corn that's a fun food oh 27:26 yeah I can't wait to try that at home I am really 27:27 excited about that one yes it is fun. Yes with the 27:30 limes I like the garnish and then desert and that's 27:33 really good its so easy to make when you not 27:37 having problems with blender. That's right. Well 27:40 thanks for coming Bev oh honey it was so fun. 27:42 Sharing your talent with our friends at home really 27:44 good time. Phrase the Lord, phrase the lord. 27:45 Well friends our time comes and goes so 27:47 quickly here we are all at a time until we see you 27:49 next may God bless and keep you. |
Revised 2014-12-17