Participants: Micheff Sisters
Series Code: TDY
Program Code: TDY014013A
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00:01 I want to spend my life
00:07 Mending broken people 00:12 I want to spend my life 00:18 Removing pain 00:23 Lord, let my words 00:29 Heal a heart that hurts 00:34 I want to spend my life 00:40 Mending broken people 00:45 I want to spend my life 00:51 Mending broken people 01:06 Hello and welcome, 01:07 to our 3ABN today cooking program. 01:09 We're the Micheff Sisters. 01:11 I'm Linda. I'm Brenda. 01:13 And I'm Cinda. 01:14 And today is the very special program 01:17 we have planned for you. 01:18 Yes, it is. 01:19 It's called fellowship meal 01:22 and every single one of the recipes 01:24 are coming from our brand new cookbook 01:27 the Micheff Sisters cooking with Kellogg's. 01:30 And we're really excited about-- 01:32 about this project that we've worked on. 01:34 Every recipe in this cookbook is firm 01:39 and it has one of the Kellogg's products in it. 01:42 We use Worthington, Loma Linda. 01:45 Gardenburger. MorningStar products. 01:46 MorningStar products, and in fact, 01:48 I haven't really had know 01:49 until we got started with this project 01:51 that Kellogg's own Gardenburger 01:52 or own MorningStar farms, 01:54 but they do and they have quite a few vegan products. 01:57 Not all of their products are, 01:58 but every single recipe in this cookbook 02:02 has one of the Kellogg's products in it. 02:04 And we really had fun creating different recipes 02:08 to help you have some really innovative ways 02:11 and interesting ways to have more enjoy, 02:14 more vegan food and dishes. 02:16 That's right because I know a lot of people 02:18 and they-- they come over 02:21 and they'll look at some of the vegetarian products 02:23 that I have and they will go, oh, well, how do you use this? 02:27 And I'm like seriously? 02:29 There's like-- On the ways. 02:32 Thirty, 30 different ways that I use just this product 02:36 and so that's really, you know, 02:38 we really had fun coming up with really different ways 02:42 to use each of the products. 02:44 That's right. 02:45 Well, we actually grew up-- 02:47 Linda can tell you that 02:48 we grew up using these products. 02:50 Oh, absolutely and mom just had fixing every-- 02:55 well, she tried something different all the time 02:58 and we loved it. 03:00 I know that some of my favorite dishes 03:03 were just simple like her-- 03:04 her choplets and mushroom gravy 03:07 and I think you come up Brenda with that gravy. 03:10 With the vegan. 03:11 That's right. With the vegan gravy. 03:12 In fact-- That was awesome. 03:13 That's right, in fact may be we should show them 03:16 what we are-- I think so. 03:17 Preparing today and gives you an idea. 03:19 You're gonna love it. That's right. 03:20 We're gonna start off with your-- 03:22 All of the Asian Vegetable Noodles. 03:26 And so many wonderful vegetables in there. 03:29 Nice colorful and then we have Polish Potato Salad 03:34 and I love-- I love this potato salad, 03:37 you can have it hot or cooled. 03:38 Well, I like this one too. 03:40 And then we gonna have Bulgarian Goulash. 03:43 Oh, that looks good. 03:44 And another type of potato salad, 03:47 California Potato Salad, and you can like this one. 03:51 And of course mom's Choplets and Gravy. 03:56 And this twist on it. Yes. 03:58 And then we're gonna end it with Clazed Veggie Meatballs. 04:02 That's right. Oh, I'm already hungry. 04:06 I hope there is lots of sampling going on. 04:09 Well, our first recipe is actually gonna be your-- 04:13 My Asian noodles. That's right. 04:15 And so let me read the recipe for you. 04:17 For this you will need-- 05:00 I love it, every single one those ingredients. 05:04 Well, I'm gonna go ahead to get started. 05:06 Let me put that cookbook over here. 05:07 Okay, to save time I have already sauteed, 05:11 I took the steaks and let me show you, 05:14 that here is but the can looks, 05:16 let me switch places with you, sis. 05:18 This is what the can of vegetables steaks looks like. 05:21 They are Worthington. 05:22 And it's by Worthington, and this is what it looks like, 05:26 we've drain them and this is what it looks like. 05:31 They come in pieces and so you can just take it 05:34 and sometimes and I will do different. 05:37 Sometimes I will just do it in little thin strips like this 05:42 and then sometimes I will-- you know, 05:45 like cut it in and-- like this, oops. 05:49 I would like more like dice it. 05:50 And I will dice it 05:51 or I will do it to a bigger chunk too 05:54 but so honestly it's any way. 05:57 Whatever moved you are in that's what you can do? 06:00 It's all good. It's really all good. 06:03 So that's how you do that. 06:05 Well, what I did was I saved the juice from the can. 06:09 Put this on? 06:10 And well, this is already done actually 06:12 I saved the juice so I will take that big bowl. 06:15 Okay. 06:16 Or actually if you want to put this in to here. 06:19 I will do that. You want to saute that savory? 06:21 What you're gonna is, you're gonna take the onions, 06:24 your diced onions, 06:26 and you're gonna pour in the reserve-- 06:29 reserved liquid from the can 06:31 and take your cut up vegetables steaks 06:36 and saute that until the vegetables are clear. 06:39 I can-- oh, we're gonna use this. 06:41 Oh, okay, all right. 06:42 Until the vegetables are clear as you can see 06:45 and the pieces of the steak 06:48 you can see they are browned and good. 06:55 She did just check that out for you just to be sure. 06:57 Only control, you know, I'm helping you. 07:00 Okay now what? 07:01 Fire control, okay, set this aside. 07:02 Okay. 07:03 Okay, so now what we're gonna do if you put the-- 07:07 Any of this, no. 07:08 No, we're gonna add in-- add your water. 07:10 Okay. 07:11 And add in your McKay's chicken style seasoning and broth. 07:17 I love this, it is the best-- 07:20 it's probably my favorite seasoning. 07:22 Well, mom always used it. 07:24 You see it, we grew up vegetarians 07:25 and so sometimes we forget that not everybody did 07:30 and we take things for granted sometimes 07:32 but we get asked all the times, 07:34 you know, what are you do for? 07:35 You know, how can you make a soup 07:36 without chicken stock and its doubt for us 07:39 because we are like you know, 07:40 probably McKay's chicken style seasoning. 07:41 This is amazing. It is awesome. 07:45 Wonderful. Okay, so add your-- Vegan. 07:46 Brenda, turn this on, turn this on high and-- 07:49 Well, sis, it is high. 07:50 And actually you can get it with no MSG in it and so-- 07:54 That's right. That's really good. 07:55 So I'm gonna add the celery, that's hot. 07:57 It's very low, okay. Okay. 07:59 I can try to crank it up a little bit more 08:01 but I think that's what we're getting right now. 08:02 And the carrot-- and the carrots and you now, 08:05 you don't have to be have it quite as precise as this 08:10 and nicely cut if you don't want to, 08:12 but you see, CQ, Chrystique Neibauer 08:16 and Melissa-- Hoffman, yeah. 08:19 Help us in the kitchen and CQ is-- 08:23 I mean she is gonna-- it's gonna be amazingly done. 08:26 You tell her, get you something there you go. 08:28 Yeah, it's gonna be uniform and it's gonna be good. 08:31 She does everything with excellence. 08:34 Along with Melissa, my sister 08:36 and I tell you about the two of them together 08:38 dynamite because they-- 08:39 They really get the work done. Exactly. 08:42 So and also for those these are water chestnuts, 08:46 and I like to add the water chestnuts 08:48 because they add a crunch. 08:51 All right, I knew she is gonna show you out there, 08:52 she-- you just might not known how to crunch like that. 08:55 I mean, I'm gland you help them oh, sis. 08:56 I help them up. I help them up. 08:58 All right. 08:59 And water chestnuts come and they-- 09:02 they come whole which you don't want to do that 09:04 because then it's a labor intensive so-- 09:07 Yeah, yeah, To cut up each one. 09:09 So you can buy them sliced or diced 09:11 and I wanted some since these are-- 09:13 since the carrots and celery are in smaller chunks 09:17 then I thought it just would be nice-- 09:19 I like the idea of having them sliced. 09:21 Give it a little variety. 09:22 So whatever-- right whatever you can find 09:24 but make sure you drain them. 09:25 So you like to drain them. 09:26 Put in here? No, no, no, no, no, no, no. 09:27 No. 09:28 But you can put them in that bowl. 09:30 Okay, well, I was-- 09:31 Let's put that bowl back over here. 09:32 Okay. 09:33 And while we were waiting for these to heat up 09:36 let's talk up about the noodles. 09:38 Now there's two different types of noodles that you can get. 09:42 I like the brown rice noodles and it doesn't-- I mean-- 09:47 It doesn't look very brown, was it? 09:48 Right. 09:49 What I typically use is these brown rice noodles 09:53 and they are real, real thin 09:55 and you cook them according to package. 09:57 I mean, they are actually only cooks. 09:59 May I have a paper towel? 10:01 It actually only cooks like two or three minutes, 10:05 I mean they don't cook long at all. 10:07 And-- but when-- 10:11 when I had Chrystique and Melissa 10:15 were looking for noodles they were thinking noodles. 10:18 Well, is that brown rice? 10:19 And it says-- the both boxes say brown rice noodles 10:24 but actually-- 10:26 You could use the either one. You could use any one. 10:29 In fact for the-- 10:30 If you like thinner noodle use that one 10:32 if you like a fatter noodle use the other one. 10:34 Exactly, and so for-- 10:37 for the sample I used this thin noodle 10:41 but Linda asked me so for Linda 10:44 I'm gonna use this one today which-- 10:47 this is not what I usually use 10:49 but we're gonna use it today okay. 10:50 It just looked really yummy. 10:53 We like fatter noodles. 10:56 Well, I like these noodles too. 10:57 What I like to do is I take those-- 11:01 you know, for spring rolls 11:02 or whatever this dish that you are making. 11:04 I put it in there and roll it up 11:06 and then there is these fresh-- 11:08 Rice paper. Fresh rice papers. 11:09 Rice papers and you put that in it 11:11 and then you dip in a peanut sauce oh, my-- 11:14 So good. So good. 11:15 This dish is awesome for that and also this dish is-- 11:20 you can enjoy it cold or hot. 11:24 So which is perfect for taking to a fellowship meal, 11:27 because you do--? 11:28 Right. Or room temperature. 11:29 Oh, oh, I forgot to tell you 11:31 and also like it rolled up in lettuce leaves. 11:34 Oh. 11:36 That's right, I just-- I have to get that in there. 11:38 With the peanut sauce. With the peanut sauce. 11:40 And in our new cookbook, 11:43 I have a recipe in there with peanut sauce. 11:45 You do? Yes, I do. 11:46 Oh, I love peanut sauce. Absolutely. 11:47 If you are gonna make and it's delicious, 11:49 so there you go. 11:51 You make her recipe make the peanut sauce. 11:53 Okay, after this is sauteed for just a little bit 11:56 then add your green beans and saute that, 12:00 and let me get-- now you could use some-- 12:06 like some fork or a spoon for stirring if you like 12:10 but it's really easy when you use the gloves. 12:12 The kitchen gloves. 12:13 These are kitchen gloves. So nice. 12:14 And that just works so-- Yeah Well. 12:17 And so I'm gonna add-- 12:19 If everything nice and clean and sanitary I love it. 12:22 I'm gonna add some of the noodles and-- 12:25 Okay, you got some-- 12:26 Break them up a little bit, 12:27 that's was for you to snack on. 12:29 And those are brown rice noodles, aren't they? 12:31 She is gonna say snack on. Don't mind if I do. 12:35 Those are brown rice noodles, right? 12:37 These are brown rice noodles, yes. 12:38 They are very brown in color so, 12:41 you know, they must-- 12:43 So what you're going to do? 12:44 Don't be fooled by that, they really white looking. 12:47 And-- so you're gonna mix-- 12:50 I'm actually gonna wait just a little bit on the vegetables, 12:54 because actually the liquid should absorb 12:57 and by the time the liquid is all absorbed 13:01 they're going to be crunchy tender 13:02 because you don't want them to be mushy. 13:04 And then you gonna take your Bragg's Liquid Aminos 13:07 and you're gonna take your Bragg's 13:09 and pour it over there. 13:11 This really adds a lot of flavor 13:13 and really important-- 13:14 Should I do it? 13:16 Right, go a head and sprinkle on. 13:18 This is the dark sesame oil. Yes. 13:20 And you have to have the dark, the light-- 13:22 Right, it comes to both of they'll say light and dark. 13:25 You want the dark. You want the dark. 13:27 So-- Oh, it smells good. 13:29 When this is done you just-- 13:30 When this is done, 13:31 when this is done what we're gonna do is, 13:34 we're going to add these vegetables to this, 13:36 toss it again and I made it ahead of time, 13:39 so you can see what it-- 13:40 what it looks like all mixed up. 13:43 Look how colorful that is. 13:45 That's yours segue into-- 13:47 Just another reminder to color your plate like a rainbow 13:52 and then you will have good nutrition. 13:55 I helped you out. Thank you. 13:56 Well, coming up next is my Polish Potato Salad. 13:59 Let me read the recipe for you. 14:01 For this you will need-- 14:36 I love sauerkraut-- 14:37 I do. I do too. 14:39 We grew up our grandma use to-- 14:40 She use to make her own. 14:41 Always make her home-- homemade 14:42 and our brother Kenny is made his own, 14:44 mom made her own. 14:45 Well, actually grandma gave me her big-- 14:48 Crock. 14:49 Pottery crock and I gave it to Brother Kenny 14:52 because, Kenny makes sauerkraut like grandma did. 14:55 Yes, and its-- I just love it. 14:57 And I recently made this recipe 15:01 for our marketing meeting that I have-- 15:04 that was presented by-- 15:06 I think it was for Pacific Press 15:08 and Review and Herald and some publishing companies 15:10 and we had a spread from our new cookbook out there 15:13 and I-- this is one of the recipes 15:14 that I made and I had people that would come at me and say, 15:17 you know, I don't know I don't like sauerkraut. 15:18 I said just try it. 15:20 Every single said you know, what I never like sauerkraut 15:22 but I love this potato salad. 15:24 It changes-- it really changes that up. 15:26 Oh, it's delicious. 15:27 And I if it was-- 15:29 if I'm making it as we personally 15:30 I probably even double the amount of sauerkraut. 15:32 I would-- I know I would. 15:33 Yeah, yeah. I really, really like it. 15:35 So we're gonna start off with boiling your potatoes. 15:39 You're going to take your potatoes 15:40 and you're gonna boil up 15:41 and you want them not to mushy. 15:44 So just when the-- when you boil them, 15:46 just when you-- your it slides in easy but-- 15:49 but just a tiny bit of resistance they probably done. 15:51 Tender firm. Yes. 15:53 And so then I, then I-- 15:55 I drain them and risen up in the cold water 15:58 and then I slice them into slices just like this. 16:01 So that's what you're gonna do 16:02 for your potatoes and those are already 16:04 so we are going to just put those sis, 16:06 into the mixing bowl. 16:07 Okay. 16:08 Right there and then, I'm gonna have-- 16:13 and then I'm gonna have you put your sauerkraut in there 16:17 and you may wishing it a good shot of our Big Franks 16:20 right here this is Loma Linda Big Franks 16:22 and its one of my favorite products by Loma Linda. 16:26 My grandson's preferred the-- 16:27 the Linketts by far that's their favorite, 16:29 they like these too but-- 16:31 Daniel is like the Big Franks. Yeah, he likes Big Franks. 16:33 I like the flavor of them very much. 16:35 So Linda is going to put on her handy dandy gloves there, 16:39 kitchen gloves and we will be real sanitary 16:40 and you are going to just slice everyone of this-- 16:44 we're gonna use all of these in this can 16:46 and she gonna put them in this as well. 16:47 Sis, we've already melted the butter, 16:49 if you turn the fire on. 16:51 They soy margarine, right. 16:52 Wait I'm sorry, we got the soy margarine in there. 16:55 Keep me straight, Linda, 16:56 I tell you what we don't want any those slip up so. 16:59 So I got now some Wondra flour. 17:01 Cinda, if you would just mix that up. 17:03 And if you don't have Wondra flour, 17:05 what it is, is just it's a very fine flour 17:08 so you can actually take your flour 17:11 and put it in the blender. 17:13 And then you will have extra fine. 17:14 Exactly first make sure you got a good tight lid 17:15 or you gonna get a flour shower. 17:19 I don't want them in. 17:20 Showers of blessing, 17:21 Sounds like-- sounds like she knows exactly what happens. 17:26 Actually that would be true. 17:29 I had went from-- 17:30 went to white hair overnight, okay. 17:32 So now we got that all, 17:34 you can see it's like a just all blended it up in powdery 17:37 I'm going to add the almond milk 17:40 and she is going to just keep on whisking that 17:43 so we don't get any lumps, 17:45 and then we're gonna just put it that back here. 17:47 And that's why flour is-- is so good 17:50 and you want the extra fine flour. 17:52 Look how nice that is. 17:53 Because you don't get lumps. 17:55 And then which is our soy our silk creamer 17:59 and it just makes it nice consistency, it's really-- 18:03 Gives that all the richer flavor. 18:04 Yes, it's a lot richer flavor. 18:06 And now we are just going to just put all the seasonings 18:09 that we are listed on there. 18:10 And by the way if by chance you say 18:14 oh, I couldn't write that down I miss that, I miss that. 18:17 All of our recipes are on our Micheff Sisters website, 18:21 you just go to micheffsitteres.com, 18:23 micheffsisters.com 18:27 and all of our recipes are there 18:29 along with pictures of all our recipes 18:31 so that you can see the picture of it and the recipe. 18:33 So you can relax, enjoy the program, 18:36 don't worry about it. 18:37 That's right, but also you could go 18:39 and order a cookbook it's got all the recipes in it, 18:42 it has all the pictures. 18:44 And you can go to the 3ABN and get it too. 18:46 And you can go to 3ABN as well, 18:48 3abn.org and they have all the recipes to. 18:50 So really just enjoy the program, 18:52 put your pen and paper away unless you want to take notes, 18:56 you can do that but you know, it make busy. 18:57 Otherwise you may miss her flour shower. 19:00 Yes, there you go. 19:02 That would be bad. 19:04 Okay, Linda, now we are just going to-- 19:06 I've got some crushed red pepper flakes 19:08 and this really does make that recipe to me. 19:12 If you had that secret ingredient, 19:14 it will be two the sauerkraut and-- 19:16 But-- And them-- 19:17 But for those who don't like the spice 19:20 they could take it out. 19:21 I didn't think that tidy even tasted hot. 19:23 No, it just really it's nice for the salad. 19:26 But we are used to eating the spicy foods 19:29 and if you're-- I mean-- I do have friends 19:30 who are used to eating spicy foods 19:33 and so you know, you-- 19:36 Okay, sis-- 19:37 To be considered for that could leave it out. 19:38 Now we are good, 19:39 you see how nice and thick that thickened up, 19:42 perfect and turn it off 19:44 and I'm going to take the wire whisk out 19:47 and let's see, what you say were just put it. 19:52 This is gonna be hot sis, so you know what-- 19:54 I got my gloves here, I think I can do. 19:56 I'm gonna go all the way over here like this 19:58 and then we're gonna work on it quite use this spatula 20:04 because I don't want you to get burn 'cause this hot. 20:06 Yeah, it's pretty hot. Yeah. 20:10 And so we'll just mix that all together. 20:11 So you can eat this hot or cold right? 20:12 Actually it might-- Looking delicious. 20:14 My favorite way to eat it is hot. 20:17 But you can have it hot or cold. 20:19 So sis, you can use this just mix it up and-- 20:24 all she does is mixed up and it is ready to-- 20:26 it is ready to eat. 20:27 That's easy. 20:29 My favorite way is to have it, is to eat it hot, 20:31 and you can it up ahead of time. 20:33 So you can go ahead make it up, 20:34 put in your refrigerator and if you say 20:36 but I want the hot no problem heat it up. 20:38 It's gonna be not a problem. Look what I found. 20:40 I wonder how she got that. There you go. 20:42 I just-- just you start to give me. 20:44 That you might want a little bigger one. 20:46 I mean seriously. 20:47 Oh, she can get the-- 20:52 Thank you. A lot sauerkraut please. 20:54 Oh, I'm I-- well, it's all kind of mixed in. 20:59 Oh, thank you perfect. 21:00 There you go, okay, drums roll and here it is. 21:09 Is it musty? 21:11 Daddy says that-- Must to have some more. 21:13 Must to have some more. Oh, that is so good. 21:18 You guys are gonna love this. 21:21 Well, something else you're gonna love 21:24 is Linda's Bulgarian Goulash and let's read the recipe, sis. 21:29 Sis why don't you go ahead and read it for me. 21:31 Well, I sure would. 21:33 For this you will need-- 22:04 Now I love goulash 22:07 and we call it Bulgarian Goulash 22:09 is that's why grandpa was, he was Bulgarian. 22:11 You have always loved grandmas. 22:13 Yes. Oh, yes. 22:14 When we all took turns cooking 22:15 and it when it was turn everybody knew 22:18 I was going to make goulash. 22:19 Well, that or spaghetti sandwiches. 22:23 Or just plain macaroni and tomatoes, I love it. 22:27 You have heard it if you were watching that 22:29 the Micheff Sisters you know 22:30 that we talk a lot about our grandmother 22:31 who is from Hungary. 22:33 But we haven't really said a lot about grandpa 22:35 who is from Bulgaria and that's true. 22:36 That's turn it on to me. 22:38 Yeah, and so I kind of love that 22:39 we have a recipe in there for grandpa. 22:42 I know and I love yeah, grandpa was a special person. 22:45 Yes, he was. 22:46 This here I have already really 22:49 sauteed these earlier to help save time, 22:53 'cause I like my onions really, really done. 22:56 And so to this I'm gonna add-- 22:59 I'm gonna my salt 23:02 and I'm gonna let this pepper flakes 23:05 because I like this smells of all the seasonings 23:09 cooking up together, onion powder, season salt. 23:13 Let your-- let your fragrances-- 23:15 She is going to town. 23:16 I'm gonna get fragrant your spices. 23:17 And then we have worth-- 23:19 we have Loma Linda vege-burger. 23:21 Right here we have it right here, 23:23 we have the low fat version right there and just Loma. 23:26 And momma use to even make burgers out of those. 23:28 Yes. I loved mom's burgers. 23:31 Say now we are going to add our tomatoes 23:33 and you can-- you can use fresh if you want 23:36 if you have them in the garden. 23:37 These are canned and I use diced 23:40 and I like the petite ones 23:43 and then we're gonna put our beans in. 23:46 You know sisters, we haven't talk too much about grandpa 23:48 and or the fact that-- you know-- 23:50 And some kidney beans. 23:51 You because of grandpa we have the Micheff name. 23:53 That's true. 23:55 Grandpa-- our grandpa spoke seven different languages. 24:00 He did and he was-- he was just a fun, 24:04 he was just so fun. 24:05 And he was-- he was so tender towards children, 24:08 I mean I was out and in his tomato patch 24:11 and he had some little ones down here and I mean-- 24:13 So guys, tomato plants, yeah. 24:14 And I thought I would help grandpa 24:16 so I pick them up and it didn't feel quite right 24:19 so I threw it, well, daddy happened to see it 24:22 and he was like, oh, you don't do that 24:25 which is a good thing for a daddy to say, 24:27 but grandpa said they are my tomatoes 24:30 and then she wants to do that with mine then she can. 24:33 And daddy was like oh, okay, 24:35 but I knew I wasn't gonna do that too much 24:37 'cause daddy would have a good talk with me 24:38 when I got home because he was a very daddy. 24:43 Grandpa was known for his garden. 24:45 Yes. He had beautiful garden. 24:47 Excellent gardener and he had a large garden, 24:51 I mean everything from potatoes to green beans to-- 24:55 I mean squash and tomatoes. 24:58 Watermelons. 24:59 Which I mainly and thankful he had that time in the garden, 25:01 because our grandpa was a coalminer 25:02 and right here in southern Illinois 25:04 not far from where 3ABN is right now 25:06 our grandpa spend 47 years underground. 25:10 If you thinking you know, 25:11 he spent in the coalmines working 25:13 it almost really breaks my heart 25:14 to think how much time he spent underground. 25:16 So I'm sure that garden meant so much more to him, 25:19 you know, that time, special time had in garden. 25:21 And it's one thing we appreciate all those 25:23 that are down you know, they are working in the mines. 25:25 Because of grandpa and given so much. 25:27 Yes, exactly. 25:28 I actually took David and Katie, my children, 25:32 I actually took them into a coalmine that was-- 25:36 that's in this area and actually took them down 25:41 over a 1,000 feet in down into it. 25:43 Just so they could see it. 25:44 Just so they could see it and I-- 25:46 they got to see the machinery still down there. 25:49 And they each came up with a-- 25:52 they got to pick up their own coal 25:54 and they each came up with it. 25:55 It was an incredible experience 25:57 and I just can't imagine being down there for so long. 26:01 Yes. 26:03 But you know, 26:04 something I remember about grandpa's garden. 26:05 What? 26:07 I-- it be the summer time 26:09 and we ran on our bear foot all the time, 26:11 well, grandpa took such good care of his garden 26:15 that we would run between the rows 26:17 of his vegetables and the dirt. 26:19 Not a weed in his garden. 26:20 So soft. Yes, no weeds. 26:21 Do you ever-- I mean the dirt was so soft and-- 26:23 Yes, there was so soft, he kept it all, no weeds. 26:26 It was so fun. Yes. 26:28 The last thing we are putting in here is the macaroni, 26:32 and we're gonna-- okay comes out, okay. 26:36 Like me to help you with this? 26:38 Yes, that would help. 26:39 All right, you put that in now straight up. 26:41 I hold this and we'll just make it 26:43 a family deal all right here. 26:44 There we go. 26:46 You know one of my favorite things 26:49 and I know that mom taught us this, 26:51 is I absolutely love cooking with my sisters and my brothers 26:57 because our brother Kenny is an incredible cook. 27:01 And Brother Jim makes good nachos. 27:05 We have had a lot of people say 27:06 what don't you ever have your brothers 27:08 on the program with you? 27:09 They are so busy. 27:10 They really busy but I think 27:11 it would be awesome to do a program with them. 27:14 We have to get both of them on here, shouldn't we? 27:16 If you want our brothers on a program 27:19 then please write to 3ABN 27:22 and tell them you want the brothers on this program. 27:26 First of all I have to use 27:27 that little call there to get them here, you know. 27:31 This is all you do and it cooks up-- 27:34 it's really done. 27:36 You can-- as soon as it's hot it's ready to go 27:38 and we have some right over here for you to see. 27:41 That's right oh, yes, but, sis. What? 27:43 I can tell you that's even good cold. 27:45 I have had it in the morning for breakfast, 27:46 where I'll just kind of help myself to one of those. 27:48 Oh, Cinda is trying it. So what do we have next? 27:53 Oh, I have to tell you 27:54 because right next is Cinda's California Potatoes Salad. 27:58 Am I reading that recipe for you, sis? 27:59 Right I'm little busy. 28:00 Okay, I'm gonna read the recipe. 28:03 For this you will need-- 28:38 This is a colorful 28:40 and very tasty different potato salad. 28:44 And I got to tell you David and Katie, 28:47 my children they share a house together out in Loma Linda 28:51 and in their backyard they have a huge avocado tree. 28:55 Yes, they do. Oh, that's so good. 28:56 I mean, we have like I'm not even is joking 29:00 like 400 avocados on the tree. 29:02 And they look like this. 29:04 And they sent me some for the program. 29:08 They look like that because viola that's the avocados. 29:11 And-- and actually Brenda was doing 29:15 the grocery shopping for us-- for our show 29:19 and she had gotten me the stored-- 29:22 Avocado. Avocados. 29:23 Which is tasty as well. 29:24 She didn't know that David had just sent a box of avocados. 29:28 I mean, look at the difference. 29:29 I mean these-- 29:30 They are two different types, 29:32 Exactly, this is a very, very thin skin 29:36 and it is just a smooth-- 29:38 And it doesn't turn brown very easy. 29:39 It does no, it doesn't. 29:41 You know the trick that most people do when they-- 29:44 you know, slice the avocado they will cut it open and then 29:47 and then take a spoon 29:48 and just it will scoop right out. 29:50 This one doesn't do that well with the spoon 29:52 because it's the skin is too thin. 29:53 The skin is so thin. Yeah. 29:56 So you have to kind of peel it. 29:58 And I kind of know that from experience. 30:03 What-- David sent me a case 30:06 so I would have some for the program. 30:07 Well, I'm glad he did. 30:09 And also did you realize 30:11 that avocados don't ripen on the tree. 30:14 They don't ripen until you pick them. 30:16 So you wait till they get it-- 30:18 a size that you want. 30:20 I actually didn't know that. 30:22 And then you pick them. 30:23 So thank you David, for sending me the avocados. 30:26 Yes, thank you, David. 30:27 And actually he had sent me avocados 30:30 when I was creating recipes for the cookbook 30:33 which is why I even came up with this recipe 30:36 and hence the name California Potato Salad 30:39 because it was from them. 30:41 So, I was wanting to use these fabulous ones. 30:44 You have already cooked you in this. 30:45 Yeah, I will explain of this 30:47 but I want you to get this started. 30:48 Can you turn this up, 30:49 spray it with a little nonstick. 30:51 Okay. 30:52 And then I'm using the Grillers MorningStar chick'n patties 30:59 and so this is what I'm using for this 31:02 and you will see what we were doing. 31:04 I want you to put these in the skillet 31:06 and get them brown and crispy up. 31:07 As they are like that? Yeah. 31:09 Brown and little crispy, 31:10 because they are soft right now. 31:12 They are real soft and-- 31:14 and these by the way are delicious 31:17 just if you just brown them in like this-- 31:18 I want to sandwich. 31:19 And you want a sandwich, so you could do that. 31:22 We are giving you some creative ways 31:23 to use the same product. 31:24 That's right. 31:26 So now we have taken some potatoes. 31:27 I-- my husband loves the skins on the potatoes 31:31 for his potatoes salad so I left the skins on. 31:34 It's a lot of nutrients in it. 31:35 Exactly, if you don't prefer the skins 31:38 you can go ahead and take them off. 31:39 So here is sis, there is pot 31:41 and then some thinly sliced yellow and orange 31:47 and red peppers put that in. 31:49 Sweet peppers. Notice the color. 31:51 Yes. 31:53 And then, sis-- 31:54 You could just send me out yourself, sis? 31:55 I couldn't. 31:56 Add the chopped spinach and I use the baby spinach. 32:00 And I just as you can see coarsely chopped this and-- 32:04 You like the baby spinach 32:06 better has a mildly flavor to eat. 32:07 That just means they are smaller, right. 32:09 I do too. 32:10 When you say baby it just means its smaller leaves? 32:11 Well, no but it has a milder taste it to me. 32:14 It's a young because it's a young leaf. 32:16 There you go. All right. 32:17 There you go. 32:18 So I'm going to do our dressing. 32:20 Now, this actually a unique way to do the dressing 32:24 and I mean take-- 32:25 You want me to mix this up? 32:26 Yes, please just kind of gently toss it with you hands. 32:29 I'm gonna take a jar and I'm gonna add-- 32:33 now this is extra virgin olive oil look at that color. 32:37 I mean that's a beautiful deep rich color 32:41 and then fresh lemon juice. 32:44 Fresh lemon juice is so important. 32:47 Oh, we don't want that seed, 32:48 so you can tell that was a fresh lemon. 32:51 We have the fresh lemon juice right there 32:53 and I'm gonna add the salt and I-- 32:57 my favorite all purpose vegetable seasonal is vegesal, 33:01 if you can't find vegesal just use your favorite 33:04 all purpose vegetable seasoning. 33:07 And I mean use this spatula and put in our-- 33:13 when you get Dijon mustard look at the ingredients 33:16 because not there some Dijon mustard 33:19 that do have wine in it 33:21 but there is quite a few brands out there that do not. 33:24 So look for the one without the wine. 33:25 Right, and make sure you look. Right exactly. 33:27 Okay so I'm gonna take our avocado 33:33 and just kind of-- 33:36 I do slice it down and twist it off, 33:44 look how beautiful that is. That's gorgeous. 33:47 I mean these are good avocados. 33:50 And they are so rich in flavor. 33:53 And look how thin the skin is. 33:55 I mean it is, it is just a very, very, very thin. 34:01 I should have actually gotten a littler knife, 34:05 because this is so thin. 34:08 Hey sis, with your gloves 34:10 you could properly pull that off with your fingers 34:12 and I'll work on this one. 34:14 All right. 34:16 Because you are extremely talented. 34:19 Yes. 34:20 Can I just say to that when you do this part of it 34:23 you really want a nonstick skillet, 34:24 if at all possible because this one has seen better days. 34:27 So... 34:33 which I may add I wanted to think of I was-- 34:38 using a bowl in my recipe that big silver bowl. 34:42 I want to thank Beverly Rose, 34:43 she sent that bowl to us and I really appreciate it. 34:46 I'm notorious for having-- She is so sweet. 34:48 She is so thoughtful and-- She is. 34:51 And I'm notorious for having a bowl 34:54 that everything spills out at, 34:55 and she got that big bowl 34:57 and now all three of us are using it. 34:58 We love it. Thank you, Beverly. 35:01 Because we like to cook in big amounts. 35:05 Oh, yes. Because that's mom did. 35:07 Okay, here you go. 35:08 I'm not as smooth as knife so it's a little-- 35:11 I mean look how thin this is. 35:13 Hey, these brown enough, sis? 35:16 Little bit more. Am I done? 35:18 This might be as good as she get. 35:19 Oh, yes. 35:22 All right, let take my gloves off. 35:24 Oh, wait a minute you are not done. 35:26 I'm not done? 35:28 Okay. False alarm, sorry. 35:30 All right, I just stay like this. 35:31 Sis, if you could like this-- off for me. 35:33 We'll return. Let me go. 35:35 So what I'm gonna do 35:36 is I'm gonna cut this in since this is so big 35:39 I'm gonna cut this in a couple pieces 35:41 and drop it in my jar. 35:43 Okay. Wow. 35:44 Okay, but I will take a paper towel 35:46 because I didn't use the glove. 35:48 You just dropping it in the jar? 35:54 Just like that. 35:56 Wow. 35:58 And this is a really big one 35:59 so that's probably all I need. 36:01 Here, sis. 36:03 Here you go. 36:04 Now this is a fun dressing to make 36:08 and you can make it with your kids. 36:10 So we put the lid on and shake. 36:15 And shake and shake. 36:16 And shake-- you're done with that? 36:17 Yes. 36:18 And so now put those on the cutting board 36:20 and cut those into pieces. 36:21 Okay, let me cut on these. 36:22 And you will add that to the salad. 36:25 Shake, this is great exercise. 36:27 I could just you know go on my five mile walk 36:30 and just shake and shake. 36:33 She is really good at exercising 36:36 which is so important. 36:37 It's not only good to-- to eat good food 36:40 but it also we need to follow all the health rules 36:44 and things and exercise is important. 36:46 See how beautiful it turned out it's you got a nice green 36:50 but you have chunks of avocado in it too 36:53 and so we're gonna take-- 36:54 Brenda's gonna add our chunks of chick'n. 36:58 Here you go. Its good, isn't it? 36:59 That smells good. Add this in. 37:03 Here you go. 37:04 And then pour this over 37:08 and you've got chunks of avocado, chunks of-- 37:11 Doesn't that like good? 37:14 And I have one prepared for you 37:16 and its great cold or room temperature. 37:20 And I have one already prepared for you. 37:23 Doesn't that look beautiful? 37:24 And you love the flavors. 37:27 Something else that you gonna love 37:28 is our mom's really based it Choplets and Gravy. 37:35 For this you're going to need-- 38:05 I chose this recipe to demonstrate today 38:07 for couple of reasons. 38:09 One, just because I love it and it-- 38:11 The family favorite. We grew up with this. 38:13 That's right and the other reasons 38:15 I really wanted to show you how easy it is, 38:17 how fast you can actually make this recipe. 38:20 It's not a hard to do at all 38:22 and some people think I couldn't bother, 38:23 it's so much work but it is not. 38:25 So right now set your clocks 38:27 we're gonna see how fast I can get this recipe together. 38:30 They neat thing it's a mushroom's soup 38:33 that you don't have to buy-- 38:35 That's right you can make it. It's a vegan right. 38:37 I'm making like a-- 38:38 instead of mushroom soup it's like a mushroom gravy. 38:40 Right. That you're gonna bake it in. 38:41 And you can use this gravy for a lot of other recipes too. 38:44 That's right. 38:45 So Cinda is already sauteed just the mushroom and onions, 38:49 they are ready to go. 38:50 Linda, we are going to get ready to go in here 38:53 and we have sliced these choplets in too. 38:55 We are using the Worthington Choplets. 38:57 That's what momma used. You want this sprayed? 38:59 That's what I love. 39:00 Yes, you can spray that with a nonstick cooking spray 39:03 and we'll take this choplets and we cut them in half. 39:06 We cut them in half-- Because that's what mom does. 39:08 And momma did and she told us 39:10 that really was a reason was to stretch it a little further 39:13 but I like that way now. 39:15 We like it that way because we are used to it. 39:17 So here's how easy it is. 39:18 We're just gonna take those, I'll cut them in half, 39:20 put all those choplets in-- 39:22 in the bag like this and in fact, 39:25 we are gonna make it really fast 39:26 I'm just gonna do that, put it in there. 39:29 Close it up very tight that's the secret right here. 39:32 Just really, really tight because if it's not tight, 39:35 you will have one of those flour showers. 39:38 We don't want. Which I don't want. 39:40 And then all she is gonna do just shake it up. 39:42 Shake, shake, shake, sis, 39:44 come on shake, shake, shake, shake. 39:46 There you go you can do it. 39:47 Now while she is shaking that's all you gonna do now 39:49 she is now gonna you know, 39:51 let the dust slide at the bottom, 39:52 the flour lies at the bottom 39:54 and then she is going to put them on it 39:55 this pan its been sprayed with the nonstick baking spray 40:01 and she just gonna bake that in the oven 40:03 at 400 degrees for 10 minutes. 40:07 Spray it-- and then turn it over 40:09 and spray it again, 40:10 and yet for another five minutes 40:12 and that's all she is gonna do. 40:13 When that comes out we're going to layer 40:16 into a nice casserole dish like this 40:18 or 9/13 pan something like that. 40:21 Just put all those steaks in there and then she-- 40:24 we're gonna put the mushrooms over the top. 40:27 That sounds wonderful. So that's how easy that is. 40:29 You must just layer those baked choplets, 40:31 put the mushrooms of the top now the gravy. 40:33 How fast is it? Turn this thing on, sis. 40:35 We've got the soy margarine already melted 40:38 and you can start stirring really quickly 40:41 and we're gonna make sure there is no lumps 40:43 because I just don't like lumps. 40:45 No. 40:46 And then-- 40:48 And again you can use the wondra flour 40:51 or you can-- take your flour 40:53 and put it in the blender and make it extra fine. 40:55 I just don't like lumps. 40:56 I really don't so I use the wondra flour. 40:59 So sis, we are going to-- All right go for it. 41:02 Nice, go for it. 41:03 Okay, go a head start stirring, stirring, stirring, stirring 41:07 and she is just gonna keep 41:08 while doing that wire whisk get 41:09 all those lumps out like that 41:12 and then we are going to 41:15 just put in our Bragg's Liquid Aminos 41:18 and I like Bragg's because it gives a good flavor. 41:22 This is our mushroom base 41:25 and I'm gonna have you get the rest of that out, sis. 41:28 Oh, you got to stir, she is gonna make me stir 41:30 so I got to hurry then, 41:31 because I want to stir to see how fast this is. 41:34 This is a wonderful bouillon 41:37 in fact if you need bouillon for anything 41:39 they have so many different flavors of it. 41:43 But you also need to look 41:45 because some are not the vegetarian kind 41:47 and so you have to look. 41:49 That's right, that's right. 41:51 This is what I like, 41:52 it's called Better Than Bouillon 41:53 and its the mushroom based 41:56 and it will give you the most wonderful 41:58 mushroom flavored soups and gravy's. 42:00 It's really awesome and I really-- 42:03 highly recommend it comes in a no chicken base 42:06 and beef base, vegetable base I love it. 42:09 So I like to share tips when we find some thing good 42:11 we like to share with you. 42:13 And all you gonna do now is take this thicken gravy, 42:15 pour it on top of those mush-- 42:17 choplets and mushrooms bake it for one hour at 350 42:21 and voila there it is all done. 42:24 And it's look delicious. 42:26 Look at that there. 42:28 I love it. 42:29 And Linda you choose a fast recipe too. 42:32 I did and it's my Glazed Veggie Meatballs. 42:36 For that you will need-- 43:10 Well, you know, sisters. Yes. 43:12 This is a fast and easy recipe 43:16 but I just don't feel like being fast 43:19 so I'm gonna take my time. 43:20 Well. Well, there you go. 43:22 I guess it's her recipe. 43:26 But if you wanted to be fast and you could. 43:27 And we are-- we are having fun in the kitchen. 43:30 Exactly. 43:31 So let's-- let's just make the fun last. 43:33 I'm putting on my gloves 43:34 getting ready for the meatball one that 43:37 that were gonna start with the sauce. 43:39 So we're gonna put on the ketchup in, 43:41 and you can even use fruit sweeten ketchup 43:44 and also apricot fruit sweetened apricot jam. 43:50 I love apricot jam, it's my favorite jam. 43:53 I do too. 43:54 Absolutely every single time that's my go to jam. 43:57 And some liquid aminos here and that is just like a-- 44:01 The Bragg's Liquid Aminos. 44:02 Unfermented soy sauce, its really what it is so. 44:06 Here we go. 44:07 And there it is and now you're gonna cook that 44:09 and let it bubble up and all blend together 44:12 and that is our glaze 44:13 and that is just as easy as it gets for the glaze. 44:17 It's a really delicious glaze and I think you will enjoy it. 44:21 Which we are talking about. I know I will enjoy it. 44:24 We are talking about all the fruits and vegetables 44:27 are grow in California, I used to live in California 44:29 and I have lots of fruit trees 44:31 and one of my trees was an apricot tree 44:34 that was so loaded. 44:35 Every year my husband go and he put, 44:38 you know, 2/4 ended up-- 44:39 Support strip because they were just so laden 44:42 and I made apricot jam every single year. 44:45 I still miss that jam and I miss that tree. 44:48 Do you know that David and Katie 44:49 have an apricot tree at their house but, 44:52 you want to hear something really sweet? 44:54 Yes. 44:55 My husband surprised me and-- 44:58 couple of years ago came back and plated three apricot trees 45:03 and this year they are full of blossoms 45:07 and little baby apricots. 45:11 And you know what the really good news about that story is, 45:13 I live next to her. 45:17 And she has a very sharing heart. 45:19 You know, what I think it is wonderful of-- 45:22 all the wonderful things 45:23 that God has made for us to enjoy. 45:25 I mean, you think of all the different varieties 45:27 of fruits and vegetables and-- 45:28 How boring would this world be 45:29 if we just had one thing everyday all the time? 45:30 He is amazing God. 45:32 Well, this is something called Redi-Burger 45:35 and it's a-- its lot thicker may be than normal burger 45:40 but not as crumbly. 45:41 Not as crumbly 45:43 and in fact I have one here it's a-- 45:46 I believe it's a-- is it a Loma Linda, 45:49 yeah Loma Linda, yeah. 45:52 Okay, so it's another wonderful Kellogg's product 45:56 and so what I'm doing here 45:58 is I'm just kind of mashing it all up and sis, 46:01 if you could put my already pre-sauteed the onions. 46:05 Okay. 46:06 And you can put all those in there. 46:08 And if you don't like onions you can leave them out. 46:10 You do not have to have onions in here 46:12 because people up looking this that's a lot a onions 46:15 it just gives a lot of flavor to the burger. 46:18 Okay, now some Bragg's Liquid Aminos in there 46:22 which is our unfermented soy sauce. 46:25 Okay, what else? 46:26 We need to put the seasoned salt in, 46:28 a little bit of salt 46:29 and then we'll put the nutritional yeast in here. 46:34 I'm having all struggle here, I got to get all of it. 46:38 Someone asked me if that was really true, 46:39 they said, you girls are always teasing about your momma, 46:42 actually you got every-- 46:44 you have to every little drop out, she really does. 46:46 Yes, she does. She is very careful. 46:49 She is a very careful person not to waste anything. 46:51 And she doesn't want us to waste a thing. 46:53 She doesn't waste to this day. 46:55 No. Never has. 46:56 No. No, she does not. 46:59 Well, sis, if you want to spray that tray there. 47:02 You want your breadcrumbs in there? 47:03 Yeah, I'm just mixing the seasonings at first. 47:04 Yeah, both of them in? Yes. 47:06 One, two, three on three here we go. 47:08 Go. One, two, three. 47:10 Okay. 47:12 I gonna mix this all up you can spray that tray 47:14 we'll be ready for him in a little bit. 47:16 I will spray over here so won't get at you. 47:19 You can see that it is really very easy to make. 47:23 Am I just supposed to let this get hot? 47:27 It bubbles, its needs to bubble 47:29 and the jam kind of melts into the sauce. 47:32 It's bubbling. 47:34 Yep, just let do for little bit you can turn it down. 47:36 And that's a good exercise you've got going there. 47:38 Do you see her she is really getting into it? 47:40 She is just really getting that good exercise. 47:43 Exercise is important. 47:45 Okay, now what we're gonna do 47:48 is we're gonna take a bowl a tablespoon 47:51 but this is a little bit more probably 47:53 in fact I will do it little bit less. 47:55 Okay. 47:56 And you just roll them. 47:58 You roll them in a ball like that. 48:00 You roll them in a ball. They are fun to make. 48:01 Oh, yeah. 48:03 And this is another recipe 48:04 you can get your kids to help you with. 48:06 And is it-- 48:11 is it can you freeze these, is it good in the freezer? 48:12 Yes. There you go. 48:15 I knew you want to know, 48:16 I'm trying to help you out here so. 48:19 Well, she is a grandma 48:20 because remember I did mention that 48:22 but grandmas can say things again. 48:25 Yeah, that's sure. 48:26 Because I'm a grandma too and I do it all the time. 48:30 And they make up their own grandma rules. 48:32 Yes, we do. Trust me. 48:34 Grandkids are the best, 48:35 I have been blessed with four beautiful, 48:38 beautiful grandchildren, three boys and a girl. 48:41 Yes, and I love each one of them with all my heart 48:45 and I just really praise God for them. 48:48 And Cinda, can I tell you, she might not be a grandma 48:51 but she is the best aunty you ever want. 48:55 I'm seriously you would-- 48:57 no child would be so like is to have her for-- 48:59 Oh, I love children. 49:01 She does. We all do. 49:02 And she makes it fun for them 49:04 when my grandkids are over there 49:06 she starts just off doing the thing and let them. 49:08 She is into whatever they do 49:10 and she is giving them ideas 49:11 to keep them busy and interested in, 49:13 she makes it fun, you know, so-- 49:16 Yeah, every meal is an adventure, 49:19 everyday is an adventure 49:20 so they can't wait to get over to aunt Cida's. 49:22 That's true. That's they call her aunt Cida. 49:24 Well, all we do is we're gonna roll all these 49:28 then we'll put it in a baking dish 49:30 and we gonna pour this-- 49:31 Wait, wait big for are you gonna bake them first? 49:33 We will bake these. How do you bake them? 49:35 I-- I almost forgot the important part but-- 49:37 She is a grandma. Remember I'm grandma. 49:39 But I'm also an aunty so. There you go. 49:42 You bake these like at 400 degrees 49:45 and I will bake them for you know, 49:47 like may be 15 minutes and then I just-- 49:48 You spray with it nonstick cooking spray. 49:50 Yeah, and then I turn them over just like that 49:53 and then I bake them for may be another 15 minutes 49:56 and then I put them in the pan and put the sauce over them 49:59 and you don't really have to bake them 50:01 but I might put them back in the oven 50:03 for like another ten minutes and so and they are done. 50:06 I liked this. Well, with the sauce on it. 50:07 With the sauce on it baked. 50:08 I like to bake a little longer 'cause they little crisper? 50:10 Yeah, they do-- they do, 50:11 you can have them crispy or not there-- 50:13 they are good just like they are. 50:15 Also you could leave them in the freezer, 50:17 I mean in the I mean-- 50:19 you could keep them bunch in the freezer 50:21 and that way you could put them in pasta sauce, 50:24 you can do a lot of tries with them. 50:25 Use them for getting meatballs, 50:27 you know, so many things. 50:29 Well, we have some here to show you what it looks like. 50:30 Already plated up and packed. 50:31 All you need is fork. Those look good. 50:36 Well, we have had so much fun 50:38 bringing you our potluck meals today 50:40 and if you notice they all of recipes 50:42 that are easy to make that you can make in bulk 50:44 or you could even double the recipes 50:45 if you wanted and they are all recipes 50:48 from our brand new Kellogg's cookbook 50:51 it's called the Micheff Sisters cooking with Kellogg's. 50:55 And right now we would like you to show-- 50:57 show you how you can get all six of our cookbooks 51:00 including our cooking with Kellogg's. 51:05 If you have enjoyed the recipes you seen today, 51:07 and would like to purchase your own copy 51:08 of their cookbooks including their new cookbook 51:11 Cooking with Kellogg's, you can write to 3ABN, 51:15 Post Office Box 220, West Frankfort, Illinois 62896. 51:20 That's 3ABN, Post Office Box 220, 51:23 West Frankfort, Illinois 62896. 51:26 You can call 618-627-4651. 51:31 That's 618-627-4651 51:34 or if you would like to contact the Micheff Sisters 51:37 for a speaking appointments or concerts 51:39 you can do so at their website at micheffsisters.com. 51:43 That's micheffsisters.com. |
Revised 2015-02-05