Participants: Jill Morikone (Host), Ozella Head
Series Code: LCT
Program Code: LCT000100
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00:01 Today, we're going outside to the backyard.
00:03 We're gonna fire up that grilled and we're gonna 00:05 have a good old fashion picnic lunch. 00:07 Why don't you grab your kids and your family 00:09 and come along and join us. 00:42 Hello, friends and welcome to another program 00:44 of Let's Cook Together. I'm your host 00:47 Jill Morikone and we hope you have your kids 00:49 and your whole family they are ready to go 00:51 on a picnic with us here in the kitchen, 00:53 but first I want to introduce you to my 00:55 special guest here with me, her name 00:57 is Ozella Head. And she comes to us all 00:59 the way from Atlanta, Georgia. 01:01 Welcome Ozella we're so glad to have you here. 01:03 I'm so happy to be here, thank you. 01:06 Now, why don't you tell our friends at home 01:07 before we have our picnic lunch? 01:09 A little bit about your ministry 01:11 Made Whole Ministry. 01:12 Okay, we go around Made Whole Ministry, 01:16 we go around teaching people about healthy 01:18 and nutritious cooking classes. And we also 01:20 minister to the spiritual part also because 01:24 when we are ministering we just don't want 01:26 to lead one part and not to the other. 01:28 Absolutely. So, we want to make sure that 01:31 the made whole ministry, people are being 01:34 made home. That's right. So, also we take here 01:37 and remember Christ took care of the physical, 01:41 physical needs first before, that's right, 01:43 the spiritual need. So, this is what we try to 01:45 do because Jesus said, follow me. 01:47 And so, Christ is our example in all things. 01:49 That's right. So, we want to be an example also 01:52 for the people. Amen, that's right and I think 01:54 it's so important to deal with those physical 01:56 needs. Exactly. 'Cause how our people even 01:57 interest in the Gospel or anything that you have 01:59 to say. Yes, exactly. You know, 02:01 and the last their, their hoped. And they realize 02:03 you know, I feel better and this person really 02:05 cares about me and that. Yes, yeah that's makes 02:08 the person feel so much better. 02:10 That's right. Now, you go around and you do 02:12 cooking schools and all kinds of stuff like that, 02:14 right? Yeah. Now, you also do 02:16 catering tell us about that. 02:17 Well, Carol and I, we catered together, 02:19 we catered weddings, we catered in special 02:21 occasion. And you know, we have so much 02:23 fun when we are together because like 02:25 I said again you know, I do the foods 02:28 and she decorates, so you know, we just work 02:30 as a team. It's a good team. Yeah, Carol is 02:32 such a special lady. Yeah, she came with you 02:34 here and she is a really special. 02:35 And her husband. Yeah, that's right. 02:37 And we don't want to leave out my own 02:39 precious hope. That's right, you travel the 02:41 four of you cook together and do yourselves 02:42 together. Exactly, oh, that's neat yeah. 02:44 What's the biggest wedding you catered? 02:47 The biggest wedding, well the biggest wedding 02:50 was Carlos two daughters. Oh, yeah 02:52 it was so much fun because we have such 02:55 a variety You know, being vegetarian people 02:58 think well you know, if you are a vegetarian 03:01 what do you eat? Do you think you only eat 03:02 vegetables ah, but. The rabbit in the garden 03:05 or something. Yeah, so when we teach about 03:07 nutritious cooking classes, yeah, people 03:09 like I didn't know how to the stuff even exist. 03:12 Right, that's right. So, you know, 03:13 that's right, it's a blessing Jill you know, 03:14 it is really a blessing to know that God loves 03:18 us so much that He gives us everything we need 03:21 and more besides. That's right, you know, 03:23 that's right, so today. And we need us to go 03:26 in the backyard to have a picnic. 03:28 Yes, so we best what we want to do show 03:30 to people today, how to do some healthy 03:32 Barbecue and okay. Good, Smoke Grilled Barbecue 03:35 and, good. Something that we cometh with and, 03:38 yeah, do you want to transition again. 03:41 Yes, that's right. We want to show healthy ways 03:44 of barbecue and, that's right, 03:46 grilled and whatever. That's right, yeah. 03:48 So, let's fire up to grilled and get go and 03:50 reading our first recipe. 03:53 For the Smoked Grilled Burger, you needed: 03:55 2 pounds of veggie beef crumbles. 03:58 2 pounds veggie protein. 04:00 1 tablespoon beef style seasoning. 04:03 3 tablespoons hickory smoke powder and 04:07 4 tablespoons liquid smoke. 04:09 Okay, that's sound really interesting. 04:11 That's easy enough. Yeah, because first 04:14 of all we have everything be forth, okay. Okay, 04:16 we're gonna heat up our grilled, yes, okay. 04:20 Now, do you do it on the grilled actually like 04:22 in the backyard or you? Well, do you grilled on 04:24 the stove or? on the stove, okay, because 04:25 you know, this is so easy to do. Now, 04:28 but now you can't do it on the grilled outside, 04:30 okay, okay, but this is so simple, yeah. 04:33 And you know what? Once you grilled it inside 04:34 then you can take it outside. There you go, 04:36 that's the best and set our side and enjoy the 04:39 picnic lunch. Exactly, that's right. 04:40 So, I'm gonna put my gloves on, there you go. 04:43 And I don't want to be too messed when it comes 04:48 to this, because we're gonna have to make some 04:50 round burgers, okay. Yes, now this is a pound, 04:53 what's this one here? This one is the crumble, 04:56 the burger crumbled, okay, and this one is the 04:58 beef style like, okay, for burgers, okay? 05:02 Okay, now, you get them in the grocery store 05:04 or health food store? No, you get by all these 05:06 in the regular grocery store, grocery store, 05:07 okay, okay. Okay, now this is smoked, 05:10 a liquid smoked. Now, what's that? 05:12 Liquid smoked is a flavor and the, okay, 05:16 smoked the burgers well. That's awesome. 05:19 This is a powder smoke. And you just called 05:22 liquid smoke and powder smoke. 05:23 This is a, better says the yeast, 05:25 it's a smoked yeast, okay. And all we doing 05:29 Jill we just add a more flavor to the burgers, 05:31 okay. That's right, that's sounds good, 05:33 I will offer that. And we just gonna add 05:35 a little, okay, of the beef style seasoning, 05:39 okay, okay. Now, this point we're ready 05:43 to mix everything. Okay, we're gonna 05:46 mixed it all up. Yeah, now, now the hickory 05:48 the, the smoked flavor is that from 05:51 grocery store or? Grocery store, okay, 05:53 yes grocery store. And now the beef like 05:57 seasoning you have to get at a healthy store, 05:58 okay, because. At one point in time I think pour 06:02 the day parie, but go to your grocery store 06:05 and take you know, take the. Go to your 06:07 grocery store and ask them, that's right, 06:08 take the labels and chill them ask them can eat, 06:10 it's save for do it. Right and they get those 06:12 it particular products same because again 06:14 you want to try to bring recipe, 06:17 I mean seasonings closing your home, 06:20 okay. That's right, that's right. So, you have 06:21 to drive for because you know what? 06:23 We live in a world now everything is fast, 06:27 fast, paid. So, why don't way across town 06:30 and somewhere you don't want to do that. 06:32 Right, so what you want to do is try to get 06:34 product closely your stove. That's right, 06:36 okay, that's right. So, viewers if you have 06:39 a problem, just ask for the store manager 06:41 and see and they get those items for you, 06:44 okay. Yeah, that's right. Alright, you can able 06:46 to ask. That's right, yeah. Now, Jill 06:48 I think the grilled is heated up enough. 06:50 Okay, okay now just put, put particular 06:53 point in time; we're going to form a burger. 06:56 Okay, alright we're gonna mixed it all up. 07:01 And if you like large size burgers, 07:05 small whatever type of burger you like 07:08 and you see its sticks holds very well. 07:10 It holds very well together, yeah. 07:12 Oh, yeah, and you know, like a real, 07:13 that's right. It's perfect, yeah, 07:16 it looks perfect. Okay, yeah, and we just grilled 07:20 those burgers. Okay, and you know, what? 07:24 Is there oil, isn't it. Yeah, yes okay, 07:26 it's just not quiet warm yet. Yeah, yeah 07:29 but I want, I want to viewers to get 07:31 their ideas, okay. Yeah, that's right. 07:33 So, we formed that patties and you make 07:37 you know, the soft patties as you would like, 07:39 okay, okay. And once you finish shaping 07:43 the burgers and grilling them, if you have 07:46 in and left over, yeah, you can always 07:48 freeze them. Oh, you can primary freeze them, 07:50 freeze them, is that be okay? Yes, 07:51 good that's a time saving too. Exactly, 07:53 and, and if you, if you want, you can make 07:56 all the burgers have at a time. 07:57 That's good, okay, I like that. Shape them, 07:59 put them in the bags and freeze them. 08:01 Without grilled them? Yeah, oh that's a good 08:04 idea. Without grilled them, okay, but with me 08:07 it doesn't matter. It doesn't last. 08:11 I like to grill all my burgers at one time, 08:14 yes, and then I will separate them. Okay, 08:15 put them in zip lock bags, you just label them 08:17 and you know, and pull them out. 08:19 Yeah, it just you know, heat them up a little bit 08:21 and you get a, that's right, real good burger. 08:23 That's right, oh yeah, so, perfect. 08:26 But I want to viewers to you know, 08:28 to really see what is like to have a smoked 08:30 burger inside. Okay, oh yeah. And then go 08:32 outside with the family. Now, once they are dark, 08:35 and once I need just flipped them over. 08:37 Yes, we just, you know, let them grilled 08:39 on one side and you turn them over, 08:40 yeah, and then you eat them. Yes, 08:44 but not by themselves, no, that's right. 08:47 Now, remember this is a quick out. 08:49 That's right, a picnic, that's right. 08:51 Okay, so we're cooking out, but actually 08:56 we're cooking in. That's pretty good, 08:59 I like that. So, I was just thinking 09:02 it we're grilling inside. Exactly, yeah, 09:04 that's real cute. Okay, so once we grilled 09:07 the burger, yeah, once we finish to grilling 09:08 the burger then Jill, Jill, okay. Once we finish 09:13 Jill a grilling a burger, okay we're gonna turn 09:16 them over both side brown okay, 09:19 after that we will take those off, okay, 09:22 and we put them on a plate, okay. 09:23 And you serve them with your, your buns, 09:25 yes, or whatever with your lettuce and tomato 09:28 and, oh yes. And don't forget to cheese. 09:30 That's right, but the homemade cheese, okay. 09:33 There you go, alright, your mayo and, yes, 09:35 yeah, pickles, yeah and we do have pickles 09:38 without vinegar. Yeah, that's right. 09:40 Okay, yeah, so we serve them. You know, 09:42 just like you do the fast food type burgers. 09:46 Oh, yeah. But only healthy and nutritious. 09:49 That's right, okay. And you can feel good 09:51 about eating it. Yes, and that's what I like. 09:52 Exactly, yeah. So, this it, this particular point 09:55 in time or I hear them sizzling, okay, 09:57 but I want to just get viewers of Jill idea, 09:59 how we you know, put them together now. 10:01 That's right, that's right, but this is not all 10:03 we add, we're gonna add some more items 10:06 to this to show you. We're gonna make 10:08 potato salad? Yes, Whoo, let's go to our 10:10 recipe for Potato Salad, okay. 10:12 For the potato salad you will need: 10:14 4 cups cooked red potatoes. 1 cup vegan mayo. 10:19 ½ cup pickles (vinegar-free variety) 10:23 3 tablespoons chicken style seasoning. 10:26 ½ teaspoon celery seed. 10:29 1 tablespoon diced red onion. 10:32 1 celery stalk, diced. 2 chopped green onions. 10:38 3 tablespoons diced pimientos. 10:41 1 tablespoon lemon juice. 1/4 teaspoon sea salt 10:46 and 1 pound of firm tofu. 10:51 Well, I love Potato Salad and I think 10:53 it's perfect for our picnic. Okay, yeah. 10:55 That's what we really like to do to have 10:57 Potato Salad, a homemade Potato Salad. 11:00 Absolutely, oh yeah. Okay, okay, show us 11:03 what we do here? Okay, now Jill my 11:05 mother-in-law taught me one thing. Okay. 11:07 She tell me and she said, Ozella. 11:09 I hope more than one thing. 11:10 About Potato Salad, okay. Aren't she giving you, 11:13 aren't right? Okay, but about Potato Salad, 11:16 okay. She said, when I will making Potato Salad 11:18 it was good, but she said, she don't like 11:20 her potatoes, I love them. yeah. 11:21 so she tell me, she said now when you make 11:23 Potato Salad always mashed the potatoes. 11:26 Now, that's a new trick. Yeah, but you know, 11:28 what ever since she told me that, 11:30 I have always mashed the potatoes, 11:32 and it turns out so creamy, if you get a 11:35 creamy consistent. Yeah, and you know, 11:37 what everybody likes it, everybody. 11:40 That is awesome. So, we're gonna show 11:41 our viewers today how to do a home town, 11:44 home style Potato Salad. Oh yes, 11:46 okay, that's sounds good. Okay, with the mashed 11:48 potatoes. Yeah, that's a good trick she taught 11:51 you. Yeah, very nice, so these are just potatoes 11:55 cut and peeled and cooked. Right and you let 11:58 the potatoes cooked until tune. 11:59 Good, okay, are they cool or warm. 12:02 No, they are warm. They are warm. 12:03 And you know what? That is, this is what 12:04 you want to do; you always wanna do 12:06 it while they are warm. Not when they get 12:08 cold because they are hots and mashed 12:09 and, absolutely. Okay, the first thing 12:12 we're gonna add is our mayo, alright, 12:18 and so you can do home style, home you know, 12:21 your homemade or you can buy some without 12:23 the vinegar. Okay, yeah good, good. Okay, 12:27 alright, we're gonna add our pickles, 12:32 okay, without the vinegar. Now, you brought 12:35 that at the health food store or, 12:37 let's think, I think the only place I have seen 12:40 the pickles is that a, a health food store, 12:43 okay without that or if you can your own. 12:45 Yeah, you can do there. Absolutely, 12:48 but you know, what Jill I made some a kind 12:51 some what do you call them, that once you eat, 12:56 the dill, yeah, yeah, a candles one time. 12:59 Yeah, they were pretty good. Yeah. 13:01 I think I will stick with that, stick with us 13:03 told about. There you go, and you just add 13:06 with the celery in the onion, right? 13:08 And then we're having a chicken style seasoning, 13:11 yes. This is a celery seed, oh that would give 13:16 it a good flavor, yeah. Okay, 13:18 now we're gonna mashed this. Good, 13:20 okay we did all mix up. And we also put our 13:25 pimientos in here also, yes; okay and I like the 13:28 color, alright, yeah. And you know, what you, 13:30 if you don't put pimientos in here, 13:32 you could also add small red bell pepper. 13:36 Yes, okay, have you ever try those? 13:38 Once, okay, but they were good, alright, 13:40 yeah. Okay, yeah, now that's good. 13:44 Okay, we're gonna add our lemon juice. 13:46 Okay, and that's freshly squeezed, freshly 13:50 squeezed, oh yeah that makes it to difference. 13:52 Right, now let me ask you Jill, yeah, 13:54 okay. When you ate potato salad, 13:58 did you have eggs in you know, 13:59 when you used to it? When I used to it, 14:01 now yet but hopefully. Okay, alright, 14:03 there you go. Yeah, yeah, and you go because 14:05 you know, what tofu makes the potato salad 14:09 taste just like it. Yeah, yeah, and so this is 14:12 what again we want to teach to viewers 14:14 that with tofu is reversible in every 14:19 recipe. That's right; you can just put it in? 14:21 Yes and look and I want, I like to always put 14:24 half up in and I mashed it up. Yes, real good, 14:28 yes, and then we're gonna do once we mashed 14:31 it up on the in the side of potatoes. 14:36 We're gonna add the last part of it, 14:39 but we want some have to show and it look, 14:42 make it looks like eats. Get a little bit of chunk, 14:43 not chunk, yeah, but just the little bit. 14:45 Little crumbs of it, so if a person doesn't know 14:49 what they are eating. Right, they can think 14:51 it's ate. Yeah, exactly, exactly. Yeah, 14:54 that's real good. So, but this is what we wanted 14:57 to the people to see there. That's right, 14:59 healthy potato salad. Oh, yeah, and it looks 15:02 good do you know that? Okay, oh I want to 15:04 try some. But it's not finish yet. Okay, 15:08 I have to wait, alright, okay because we have 15:11 another recipe that we want to show the 15:14 viewers also. Yeah, okay, that's right. 15:16 Alright, but in the mean time we're gonna put 15:19 this aside. And then we will show you at home 15:21 it's looks like, when it's all done and, right 15:23 we were all done here. Okay, yeah, 15:24 now before we go to our Baked Beans, 15:27 why don't you tell our friends you have a 15:29 cook book? Just tell us about your cook book 15:30 and then we go to our Baked Beans. 15:31 Okay, my cook book, my seven cook book, 15:34 yeah, is Ozella's homemade vegetarian recipe, 15:38 nutritious and delicious. So, you know, 15:41 if you would like to have one of these books then, 15:44 yes they can also contact 3ABN, that's right, 15:48 and 3ABN would put to in touch with me. 15:51 That's right, now you have what kind of recipes 15:53 in your cook book? Okay, I have this potato 15:55 salad corn. Oh fun there you go. 15:57 I have the smoked burgers, we have 16:00 cheese cake. Jill we have something called 16:05 Whip Dip Dream Cake. You will love this cake. 16:10 Whip Dip Dream Cake, yes, that sounds 16:13 really good, with out dairy at home. 16:15 Yeah, and also I have a Coconut Pineapple Cake. 16:20 My husband loved the coconut best of all. 16:22 Yeah, oh yeah, but I love the Black Forest 16:27 Carob Cake, and you know, man I'm getting 16:31 hungry, hoo! In the Melbourne we beg 16:33 this cake yeah, and you cut it in the melon 16:36 you put the whipped cream nondairy, 16:38 put the whipped cream in the middle, 16:39 yeah and strawberries. And you want the 16:41 strawberries dripped in with the orange juice. 16:45 So, I'm sorry to lick my lips. These are recipes 16:50 in my book. Yeah, okay we can get this book. 16:52 Alright, yeah, okay. Well, we better make the 16:54 Baked Beans before get any hungry you are okay? 16:56 Okay, let's read that recipe. 16:59 For Carol's Baked Beans you need: 17:02 2 tablespoons oil. 1 chopped onion. 17:06 1 chopped green or red pepper. 17:09 1-15 ounce can of tomato sauce. 17:12 2 cans northern or pinto beans. 17:15 1 teaspoon sea salt. 1 teaspoon onion powder. 17:20 1/4 teaspoon cumin. 17:23 1 tablespoon hickory smoked yeast. 17:26 1 tablespoon liquid smoke. 1/4 cup molasses. 17:32 3/4 cup honey and 2 teaspoons of hot sauce, 17:36 which is optional. Now, Ozella why do you call 17:40 these Carol's Baked Beans? 17:42 Because Carol put this recipe together and 17:44 she always make Baked Beans for the, 17:46 the cook outs that we have, yeah, and they 17:49 are supper. I said, you got to do this with 17:51 3ABN. She said, no I let you do them, so. 17:56 But we gave a credit and that we put her 17:57 name of there, right? Exactly, that's right. 17:59 Their Carol's Beans. Yes, because I wanted 18:01 people to know that this is Carol's special 18:03 recipe. Yes, oh that's fun, okay, alright, 18:06 now we put them here. Okay, now we already 18:09 have our oil in the pan okay and it's heated 18:11 up pretty good. Good, okay now we're gonna 18:14 salted our onions. Oh, yeah, oh yeah, 18:18 you thinking up like. Okay, yeah, now Jill 18:23 when we're gonna salted red peppers, yeah. 18:28 Okay, I like them with the color, alright, 18:30 somewhat better than green, yes. Then we're 18:32 gonna add our salt to pour a little bit, 18:34 good juices out them, good, the veggies, okay. 18:41 I think as long as you got onions cooking. 18:43 Yeah, people come over to your house, I think, 18:45 oh it almost ready to eat and you don't have 18:46 to be, it's just the smell on that. 18:47 Exactly, exactly, yeah. Now, while this is 18:50 sizzling, oh let see, turn it up the bit, 18:53 turn little up bit, okay. Okay, we're gonna 18:58 add salts okay? Okay, now normally at home 19:04 would you sizzle at longer before you add 19:05 this all. Yeah, okay, yeah I would sizzle it with 19:08 little longer, okay, okay. But we just gonna 19:11 go ahead and add and so, okay, give our 19:14 viewers our general ideas. Yes, normally you 19:17 would salted maybe five to ten minutes. 19:19 Yeah, maybe ten, ten okay. Ten minutes, 19:22 that gives you an idea. Okay, alright, now this 19:26 was tomato sauce. Yeah, that was, this was 19:28 the tomato sauce. Good, good, okay, yeah very 19:31 nice. Okay, now we're gonna add the beans, 19:34 now, if you will pour the beans shut, okay. 19:37 Do you cook these beans ahead a time? 19:38 You can, yes you can cook these beans ahead 19:41 a time. Now, today we're just using a can 19:44 bean. Okay, that's nice and easy. Yeah, but 19:46 normally you got themselves, you know, 19:48 self them there. Yeah, cook them, yeah and 19:51 you got them. And also this recipe you can 19:53 make ahead a time and freeze it all so Jill 19:55 so, fun, yeah. And this is what I'm saying 19:58 with your burgers, yeah, you know, 20:00 the beans, now you care for your potato salad. 20:02 You know, I that's never worked. 20:04 No, but your Baked Beans and your burgers, 20:07 yeah, you can always freeze them, okay. 20:10 So, it makes work and the only thing you have 20:13 to make is the potato salad just dumping them, 20:15 that's right, and put a few ingredients or 20:18 seasonings together. Yeah, you got it. 20:19 It is easy, okay. And if you have a cook out 20:21 with all your friends you know, you just 20:23 hate, you bring this, I bring this. Exactly, 20:25 then it's less work. Right, but you know, 20:27 they can always work in my house. Why doesn't 20:30 they work like that your house? First of all, 20:32 especially like on Sunday, I mean Sabbath dinners. 20:35 Yeah, my family, church family, everybody 20:39 always end up in my house. 20:41 And everybody think I cook all the time, 20:43 but I don't cook all the time, yeah, but they 20:45 think, okay we're gonna to your house for 20:47 Sabbath dinner. And so, one person may come, 20:50 then you see another car, another car, 20:52 and so, we just got a whole bunch of it, 20:54 but guess what? The Lord always provide, 20:56 stretches the food? Yes, and Jill I'm the 20:59 type of person I don't everyone 2101ó to 21:01 be home. Yeah, because you know, 21:02 what we can always pour food out of the 21:04 freezer, that's right, and you know, 21:06 and make sure people have not to eat. 21:08 That's right, it's important, that's right. 21:09 Okay, now this is, you have to gift to 21:11 hospitality. Yes, I just kind of say, yeah, 21:13 that's right, it's a gift, yeah. Now, it 21:15 beginning to bubble, okay. I can see that, 21:17 so we're gonna add all the rest of our 21:19 seasoning, this is our cumin, it gives a 21:21 little smoky flavor. Oh, yeah, this is our 21:25 garlic, good, okay. Now, that was the onion 21:28 powder there. Oh, okay. And this is our 21:30 smoked. Yes, okay, good, it's a smoke 21:34 seasoning, yeah. Alright, we can smell it, 21:38 really smell that smoke, yeah. Okay, next 21:41 would you past me that honey? Yeah, okay, 21:45 now that's like oil, no that's not, yeah, 21:46 no that's the smoke seasoning. That, this is 21:48 the honey; I'm thinking that's not a honey. 21:54 Yeah, it's not thick enough. Not for the oil, 21:57 for the honey, no, no, yeah, okay. 22:00 Want to get all that sweetener out of there. 22:04 Oh, yeah, it goes once you start eating 22:07 you know like, yeah whether it will be half of 22:09 the recipe. That's right, you have a little bit 22:11 of sweet, a little bit, yeah, yeah. Now, you 22:14 want the smoked? No, you put, yeah we can, 22:16 it doesn't matter now because we're at the 22:18 peak we, we're almost finish mixing everything 22:21 in. Okay and we're almost full at the top. 22:23 Yeah, and this is a small scaly, but again 22:27 we want you know, to give the viewers a 22:28 general idea, what is like, here is your 22:30 molasses. Yeah, we know that this is molasses. 22:33 Yeah, now you use blackstrap or grandmas. 22:36 No, what type, it's not blackstrap, 22:39 blackstrap you want to use when you, 22:41 your blood is low. Okay, okay when you are 22:43 naming, but this is in that. No, this is the, 22:46 the molasses. I forget that, now I don't know 22:49 not a name grant to it, right, just molasses, 22:51 okay, Okay, and the last, you want, 22:53 now this hot sauce, yeah this is optional, but, 22:57 okay we like to look at to it. There you go, 23:00 just a low that. Yeah, a little kick. Yeah, 23:03 ooh that's fine. But let me tell you something 23:07 once to get it to this degree here, 23:09 you want a lettuce similar just for a couple 23:12 of minutes you get all the ingredients and 23:14 incorporated in here very well, yes, and then 23:18 you are gonna poured it in a casserole dish. 23:20 And you want to bake it, okay. 23:21 I didn't know that, okay. Yeah, no this is 23:23 not. This is Baked Beans. Yeah, we gonna 23:25 bake it. Okay, yeah, okay. So, this is not just 23:29 on the stove and, right, into the plate, no, 23:32 right. So, we're gonna pour in a casserole dish 23:36 and we're gonna bake it. How long it's bake 23:37 for? About 20 to 35 minutes, 35 at 350 or, 23:43 350, 350 okay. Yeah, as it get all skin on top. 23:46 Oh, yes, yeah okay, yeah, very nice. 23:50 Then you know they are ready. Yeah, okay, 23:52 that's right, that's right. And you know, 23:54 what? We're gonna serve this with the 23:56 potato salad. Oh, yeah, with the barbecue, 23:58 with the small burger. Oh. Yeah, that's right, 24:01 oh that sounds really good. Yeah, 24:03 that's right. Now, also we want to make I 24:08 mean serve a little salad with this hot sauce. 24:11 Okay, yeah, okay like a fresh veggie salad. 24:13 Yeah, yeah, but you can always just get 24:14 all your vegetables together and make a 24:17 salad, right? Exactly, yeah, exactly, 24:18 that's right. And also we don't want to 24:21 leave out the main thing, desert. Oh, yeah. 24:27 Now, I'm always ready for desert. 24:30 Really and truly when it comes to desert I'm 24:33 really not a desert person. Okay, but I 24:35 love making deserts. Yeah, that's right. 24:36 So, when I make deserts, I always make them 24:40 and my husband will say, Ozella why don't 24:46 you eat deserts? Because you are making 24:48 them rather to provide. Yeah, right, okay. 24:50 Okay, well in just a moment friends we will 24:52 be back with our all lot of time here. 24:53 And we will be back and we want to show 24:55 you all the final products the things that 24:56 we made here today. So, stay with 24:58 us we'll be right back, okay. 25:01 We hope you've enjoyed cooking with 25:03 Ozella. Now let's take a moment to review the 25:05 barbecue style picnic recipes. For the 25:09 Smoked Grilled Burger you will need: 25:11 2 pounds of veggie beef crumbles 25:14 2 pounds of veggie protein 25:16 1 tablespoon beef style seasoning 25:19 3 tablespoons of hickory smoke powder and 25:22 4 tablespoons liquid smoke. 25:25 For the Potato Salad you will need: 25:28 4 cups cooked red potatoes 25:30 1 cup of vegan mayo ½ cup pickles 25:35 3 tablespoons chicken style seasoning 25:38 ½ teaspoon celery seed 25:40 1 tablespoon red onion diced 25:43 1 celery stalk, diced 3 chopped green onions 25:49 3 tablespoons diced pimientos 25:52 1 tablespoon lemon juice 25:55 1/4 teaspoon sea salt 1 pound of firm tofu. 26:00 For Carol's Baked Beans you will need: 26:04 2 tablespoons oil 1 chopped onion 26:08 1 chopped green or red pepper 26:11 1-15 ounce can of tomato sauce 26:15 2 cans northern or pinto beans 26:18 1 teaspoon of sea salt 1 teaspoon onion powder 26:23 1/4 teaspoon cumin 26:25 1 tablespoon hickory smoked yeast 26:28 1 tablespoon liquid smoke 26:31 1/4 cup molasses 3/4 cup honey and 26:36 2 teaspoons of hot sauce, optional. 26:39 If you would like more information and how 26:41 to contact Ozella or if you would like to 26:44 receive today's recipes, please write to 3ABN 26:49 at PO Box 220 West Frankfort, 26:52 IL 62896 or call 1-800-752-3226. 27:02 Welcome back friends, we're here with our 27:03 delicious picnic lunch, aren't we? 27:05 Alright, yes yeah. Well, we can't, we can't 27:08 wait to get started eating this wonderful food. 27:12 Let's look at what we made. Okay, we 27:13 started with our burger, yes. A Smoked 27:16 Grilled Burger, with the tremens it looks good. 27:20 Good enough to eat. Oh, yeah, then we went 27:23 to potato salad. Okay, yeah. And then, 27:27 that looks awesome. Our potato salad with all 27:30 the pretty colors. Oh, yeah that's right. 27:32 And then we're gonna top it all of with our 27:34 Baked Beans, Carol's Baked Beans. That's right, 27:39 well thank you for coming Ozella and sharing 27:41 your talents with our friends at home. 27:43 Pleasure is all make. That's right; we had a 27:46 really good time. Yes, we did. Well, we 27:48 hope friends that you enjoy these recipes that 27:49 you take your family out in the backyard 27:51 then you have a picnic with your family, 27:53 invite your neighbors over witness to them. 27:55 Enjoy these recipes, and until we see you 27:58 next time may God bless you and keep you. |
Revised 2014-12-17