I want to spend my life
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Mending broken people
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I want to spend my life
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Removing pain
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Lord, let my words
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Heal a heart that hurts
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I want to spend my life
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Mending broken people
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I want to spend my life
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Mending broken people
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Hello and welcome to our
3ABN today cooking program.
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We are the Micheff Sisters.
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I'm Linda. I'm Brenda.
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And I'm Cinda.
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And we are so excited today,
we have a special program.
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I love when I go to a restaurant
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I love appetizers, don't you?
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I do too.
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Sometimes I'll
just order appetizers.
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I just-- I have done that
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before with you actually and you
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when we ordered one appetizer
on the menu of everything.
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And that was our meal,
we just ate appetizers.
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Yeah, not just one appetizers
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she said one of every appetizer.
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That was vegan, vegetarian.
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And I like going with them
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because that's
when I have appetizers
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as we don't usually have them
at home so it's pretty nice.
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Well--
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So our program today is
called small bite delight.
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And that's really
nice to have a appetizer,
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you just kind of just
have a little nibble here,
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a little nibble there
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and it kind of
especially if you have--
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Kind of like grazing?
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I like to do it.
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You tend to think of
appetizers for guests
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and when you are having
guest over and you put that--
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Or parties you have it out there
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and then it
gives a time to mingle
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and talk and
everything and not be, you know,
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too hungry before the main meal.
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But I like to do appetizers
with my family as well.
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I think what we can do to
make our family feel special
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since the message is
especially to our children
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that they are special too.
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We don't just do
special things for guests,
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our children are special and--
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I remember when Catie was small
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I used to have
little tea parties for her
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and all the nieces and nephews
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and they would, I
mean, I have pictures of them
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and I would make these
decorative little sandwiches
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and little cookies
and-- oh, it was so fun.
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And they would all dress
up, you know, she would--
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Cinda would bring down
her boxes of dress up clothes
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and then they would all
dress up for the parties.
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And really appetizers
are really for anybody
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because if you
don't have children
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you have-- you can make special
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for your husband
and if you are single
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you can either
have friends over.
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Or just make something
nice for yourself now and then.
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That's right.
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Because you are
worth it too. That's right.
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Well, let's take a look
at some of the appetizers
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that we are preparing today.
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Well, you know, can I-- I
want to say one other thing.
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These
appetizers are very special
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because they are from
our brand new cookbook.
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It's Micheff Sisters
cooking with Kellogg's.
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That's right and we are really
excited about this cookbook.
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It has every single
recipe in the cookbook
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features one of
Kellogg's products
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and they have--
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Until we start working on
this actually didn't know that
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Kellogg's owned
all these companies
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but they own Loma Linda and--
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Worthington.
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And they own Worthington Food.
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They own
MorningStar Farm and they own--
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And they own Gardenburgers
and I love Gardenburger.
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I had been eating Gardenburger
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for a long time
I didn't even know,
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you know, how that they
were owned by Kellogg's.
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But now they
are in our cookbook,
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brand new cookbook the Micheff--
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And the list of
products that they have
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under each of those
brand names is incredible.
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That's right. I
mean, there's a lot.
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In fact, most of-- do
you have one of our cookbooks
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I'm gonna get it
for you right here.
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Oh, you'll love it.
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Tada!
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We are really
excited about this cookbook.
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So now there is--
let's tell them sisters,
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what appetizers, well,
we have the appetizers.
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We've lots more of ingredients
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not just the
appetizers in this cookbook.
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So we do have-- Breakfast.
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We start with breakfast
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and then we have the
appetizers of course.
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We have soups and
stews. So you'd like that.
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That's right and
entrees and side dishes and we--
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in all our cookbooks
this is our sixth one.
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We've always had
a specialty section.
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In some of our cookbooks
we have a specialty section
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of maybe crock pot
cooking or cooking for a crowd
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or one dish meals
or things like that.
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Well, this one is potlucks.
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There are so many
that will go to a potluck
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or a fellowship dinner or--
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And they have no
idea what to take.
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Exactly.
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You know, it's
like, what do I fix?
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You know, because
you want a large amount
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and you need it
easier and large amounts.
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So I think you're
really gonna like this section.
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So this is
cooking with Kellogg's,
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the Micheff Sisters
cooking with Kellogg's.
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And now we are going
to show you the appetizers
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that we are preparing
from this cookbook today.
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Every appetizer is
from this cookbook.
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Let's show you what we are
gonna fix for you right now.
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We are starting off
with my Egg Salad Bites,
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and I think you are
gonna be pretty amazed
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how much like
real egg it taste like
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but there is no egg in it.
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It's delicious.
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And then we are gonna
have Chik'n Salad Dip.
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Oh, now that looks good too.
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And Big Frank Hummus.
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Now who doesn't like hummus?
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And this is
real different twist.
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And then we have
Garden Stuffed Mushrooms.
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And I think you are
gonna be pretty amazed at--
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I love what meat is in there.
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And we have Black
Bean Chipotle Dip.
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Oh, that looks wonderful.
00:06:09.73\00:06:11.56
And then Mediterranean Sliders.
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I wonder what that is.
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That includes your
famous cucumber sauce?
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Yes, it does.
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Oh, I love that.
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We thank you well too
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but we are gonna start off
with today my egg salad bites
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and let me read
the recipe for you.
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For this you'll need--
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Now you can actually even though
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I put that bread
in there for you,
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you can use lots of
different types of bread.
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You can even use the
hard crusty type breads
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where almost
feels like a cracker.
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I like the softer bread
for it and the whole wheat.
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And the whole wheat and
that's what, what I did.
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So today I've
already precooked our onions
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because you know
the Micheff Sisters
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none of us like raw onions.
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We love onions not raw.
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So they are really,
really cooked and ready
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and the tender bits--
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I want to show
you a picture of this
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these are Loma Linda tender bits
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and they have a--
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they are gonna
have a strong texture
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which I really,
I mean the flavor.
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It's a subtle
flavor and I like that
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and it has got a nice
little chewy texture to it
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and so I like that part on it.
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So, and you can use
in many difference ways.
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It comes like in a round shape.
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Almost like little
nuggets or something.
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But I have chosen to
dice them up very finely
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and sis, we are gonna
just-- you put that in there
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and you can go ahead and
get all that out of there.
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And we are gonna just saute,
that doesn't have to be a lot--
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we're really just warming it up
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and getting it a
little bit warm in there.
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And while that's happening--
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And also the sautéing
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with the onions
flavors a little bit.
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It does. It does.
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It flavors it I think a lot.
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And then what we are going to do
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is going to put
our tofu in there.
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Now this is a water packed tofu
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and it has been
rinsed and drained
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and we are just gonna
break that up in there sis,
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so go ahead and have it.
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I flip this in here
too because here sometimes
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I have just gone through
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and this is how
easy it is to break it.
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Sometimes I just
kind of squashed it
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and chopped it up
with narrow blade.
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Now you can also use your gloves
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and just take the hand
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and crumble it in
here which I do a lot.
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I was gonna say.
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That's probably
what I do at home
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because it's
easier but you know,
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some of you might not
have kitchen gloves yet
00:09:02.65\00:09:04.36
although I think,
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I think once you tried
it make you believe out.
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You wouldn't
want to have a kitchen
00:09:08.14\00:09:11.57
and call it fully equipped
without your kitchen gloves.
00:09:11.60\00:09:13.47
Especially when
you start stirring
00:09:13.50\00:09:15.39
after she is mixed with turmeric
00:09:15.42\00:09:17.55
because the turmeric
will turn your nails yellow.
00:09:17.58\00:09:19.45
You finger
nails yellow, totally.
00:09:19.48\00:09:21.15
It will turn your spoon
yellow so we have a red one
00:09:21.18\00:09:24.47
so its not gonna do
anything to this one.
00:09:24.50\00:09:27.59
Okay, and you want this just--
00:09:27.62\00:09:28.96
you don't want
it mashed too much
00:09:28.99\00:09:30.15
the little pieces
like that are good
00:09:30.18\00:09:32.32
because you want to resemble
00:09:32.35\00:09:35.14
like if you have had a
boiled egg and chopped it up.
00:09:35.17\00:09:37.93
So now, sis, while you
are getting that together
00:09:37.96\00:09:40.55
and Cinda, you can help me.
00:09:40.58\00:09:41.93
We just gonna throw all those
ingredients right in there.
00:09:41.96\00:09:44.73
Into the there or here?
00:09:44.76\00:09:45.80
Yeah, just move
right on over here
00:09:45.83\00:09:47.38
and just help yourself.
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I'm happy to help.
00:09:49.35\00:09:50.87
Okay, I'm stirring
so just put them in.
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You said everything.
00:09:53.75\00:09:54.78
No, no, no, just those.
00:09:54.81\00:09:56.48
I'm gonna keep these over
here and I'll show you why.
00:09:56.51\00:10:00.07
So now that's just some of our
00:10:00.10\00:10:01.30
McKay's chicken
style seasoning and--
00:10:01.33\00:10:03.76
Now here's the
turmeric notice the color
00:10:03.79\00:10:06.41
as she starts
stirring that around.
00:10:06.44\00:10:08.89
The heat just sort
of brings out the color.
00:10:08.92\00:10:12.25
And then just put rest
of your seasonings in there
00:10:12.28\00:10:15.56
and then she is just
gonna saute that briefly.
00:10:15.59\00:10:18.01
Its kind of an when you
heat up all those seasonings
00:10:18.04\00:10:21.30
it will just make those
seasonings more fragrant
00:10:21.33\00:10:27.07
and so it's just more flavorful.
00:10:27.10\00:10:29.27
And after that it's all mixed up
00:10:29.30\00:10:33.09
then we are going to put
in over here, sis, in a pan
00:10:33.12\00:10:36.01
and that's really
good and put it on the pan
00:10:36.04\00:10:38.39
and guess what, we are
not cooking it on that pan
00:10:38.42\00:10:40.78
we are only cooling it off.
00:10:40.81\00:10:42.62
And it has to
actually cool first
00:10:42.65\00:10:44.55
so you put it on
that pan, cool it off
00:10:44.58\00:10:46.39
and let it cool
for about five minutes
00:10:46.42\00:10:48.51
and then you are going
to put it in your bowl.
00:10:48.54\00:10:50.72
You are gonna add your
grape seed or vegenaise
00:10:50.75\00:10:54.07
and you are going to
add your sweet relish.
00:10:54.10\00:10:56.03
Mix it up and it's ready.
00:10:56.06\00:10:58.50
You can put it on make just
egg salad sandwich for home.
00:10:58.53\00:11:02.96
You don't have
to make appetizers
00:11:02.99\00:11:04.23
if you don't want to.
00:11:04.26\00:11:05.63
It's a great for
just an egg salad sandwich
00:11:05.66\00:11:08.21
but if you want to
make it a little decorative
00:11:08.24\00:11:10.25
I want to show you
we've got already over here
00:11:10.28\00:11:12.43
with just some little
around whole wheat baguette
00:11:12.46\00:11:15.55
that has been
sliced and you put it on it
00:11:15.58\00:11:17.28
and just I just garnished
here with little bit olives
00:11:17.31\00:11:21.18
and it's ready to go.
00:11:21.21\00:11:23.34
It's ready to
take a bite, that's it.
00:11:23.37\00:11:27.65
And our next recipe
00:11:27.68\00:11:29.08
which you are not
gonna want to miss
00:11:29.11\00:11:30.93
is Linda's Chik'n Salad Dip.
00:11:30.96\00:11:33.63
That's right.
Let' read the recipe.
00:11:33.66\00:11:36.31
For that you will need--
00:11:36.34\00:11:37.48
This Chik'n Salad Dip
00:12:03.05\00:12:04.73
can also just be
used as a sandwich spread.
00:12:04.76\00:12:08.92
Don't you love recipes
that have multiple uses for it?
00:12:08.95\00:12:12.57
I really do. I do.
00:12:12.60\00:12:13.98
And then it just
makes it more versatile.
00:12:14.01\00:12:15.70
Well, another thing you can do
00:12:15.73\00:12:17.52
is you can take these little
cherry tomatoes, scoop them out
00:12:17.55\00:12:20.87
and then you can fill
them with the chik'n salad dip.
00:12:20.90\00:12:23.87
And pop them
right in your mouth.
00:12:23.90\00:12:25.29
You know, what else
you could do with it?
00:12:25.32\00:12:27.12
You can take
those little peppers,
00:12:27.15\00:12:30.94
the little tri colored peppers,
the yellow, orange or red.
00:12:30.97\00:12:34.13
Hollow those out
and spoon that in
00:12:34.16\00:12:36.70
and then you have that.
00:12:36.73\00:12:37.77
And then you can
call them peppers poppers
00:12:37.80\00:12:39.68
and pop them
right in your mouth.
00:12:39.71\00:12:40.94
There you go.
00:12:40.97\00:12:43.95
So I do, I'm like
you I like things that
00:12:43.98\00:12:45.90
you can use for
many different things.
00:12:45.93\00:12:48.14
Okay, you can
throw the other one in.
00:12:48.17\00:12:49.98
Now this is you
are using MorningStar--
00:12:50.01\00:12:52.63
MorningStar and its a --
00:12:52.66\00:12:54.94
Grillers chik'n.
00:12:54.97\00:12:56.06
It's a grillers chik'n.
00:12:56.09\00:12:57.17
Now if you like it a little bit,
00:12:57.20\00:12:59.68
you know, this is really soft
you can take it in a skillet
00:12:59.71\00:13:03.79
and you can front brown it
and firm it up a little bit
00:13:03.82\00:13:07.33
if you want
that taste to it too.
00:13:07.36\00:13:10.02
And there are really
just if you wanted a sandwich
00:13:10.05\00:13:12.64
and put grillers out there
and you could, you know, grill,
00:13:12.67\00:13:15.21
you know, heated
it up on the stove
00:13:15.24\00:13:16.51
and put pop it in a bun
00:13:16.54\00:13:18.17
and lettuce, tomatoes you
got a sandwich but this is a--
00:13:18.20\00:13:21.07
we want to give
you other options
00:13:21.10\00:13:22.53
of how to use these products.
00:13:22.56\00:13:23.92
All right, you
can dump everything
00:13:23.95\00:13:25.50
in except the
mayonnaise and the seasonings.
00:13:25.53\00:13:28.42
Okay.
00:13:28.45\00:13:29.51
Don't dump the seasonings?
00:13:29.54\00:13:30.69
Not yet because I like
to mix it with my meal.
00:13:30.72\00:13:33.57
And this is actually a vegenaise
00:13:33.60\00:13:35.30
which is a vegan mayonnaise.
00:13:35.33\00:13:38.27
I love that. I
love the grape seed.
00:13:38.30\00:13:40.93
That's for we use vegenaise.
00:13:40.96\00:13:42.90
To me I like it
better than the mayonnaise
00:13:42.93\00:13:45.56
or you know, Miracle Whip
00:13:45.59\00:13:47.77
or any of those
regular meal products.
00:13:47.80\00:13:50.90
I like this, the
taste of it so much better.
00:13:50.93\00:13:52.88
Okay.
00:13:52.91\00:13:53.94
And now we have a low fat one.
00:13:53.97\00:13:55.32
You can put the--
00:13:55.35\00:13:56.39
That I didn't know and
I'm excited about that.
00:13:56.42\00:13:57.94
The mayonnaise in and then--
00:13:57.97\00:13:59.49
It's the yellow lid, you
got to look for the yellow lid.
00:13:59.52\00:14:01.66
Hey, sis, we are slacking here.
00:14:01.69\00:14:03.28
She is telling us
here that we are slacking.
00:14:03.31\00:14:05.14
We're talking to you-
00:14:05.17\00:14:06.23
I'm trying to
get their attention.
00:14:06.26\00:14:08.54
Okay, you put--
Order in the court.
00:14:08.57\00:14:11.12
Put the
vegenaise and then on top
00:14:11.15\00:14:12.85
of the vegenaise
put the seasonings.
00:14:12.88\00:14:15.38
Oh, actually check it
right on top of the vegenaise.
00:14:15.41\00:14:17.92
This is important, folks.
00:14:17.95\00:14:19.22
It is.
00:14:19.25\00:14:20.28
Oh, like I get my
vegenaise right there.
00:14:20.31\00:14:22.18
Okay, there you go
00:14:22.21\00:14:24.87
and some season salt there and--
00:14:24.90\00:14:27.12
Put right on
top. Did you see that?
00:14:27.15\00:14:28.83
And then mix it with them all.
00:14:28.86\00:14:30.18
Mix it with talent.
00:14:30.21\00:14:31.40
Sis, you get your
seasonings a lot more blended.
00:14:31.43\00:14:33.62
Okay now.
00:14:33.65\00:14:35.69
Just mix it up.
00:14:35.72\00:14:38.41
Okay, here we go.
00:14:38.44\00:14:39.47
All right, that is
basically all you do,
00:14:39.50\00:14:41.72
you just chill it in the fridge
00:14:41.75\00:14:44.36
until you are
ready to use it and--
00:14:44.39\00:14:46.04
Or make your sandwich.
00:14:46.07\00:14:47.10
Or make your sandwich
00:14:47.13\00:14:48.17
but I have chosen
to use it with crackers
00:14:48.20\00:14:51.57
so you can see we
have some ready for you.
00:14:51.60\00:14:53.48
And just a little paprika.
00:14:53.51\00:14:55.61
On top as our
grandma Micheff already said.
00:14:55.64\00:14:58.36
Paprika. Yeah, paprika.
00:14:58.39\00:15:00.74
That's all there is and Cinda,
00:15:00.77\00:15:02.95
I think you've
got something for us.
00:15:02.98\00:15:04.54
Your Big Frank Hummas.
Let me read the recipe.
00:15:04.57\00:15:09.55
You well need --
00:15:09.58\00:15:10.67
I love hummas and-- Me too.
00:15:51.44\00:15:55.47
I know-- It is
nutritious for you.
00:15:55.50\00:15:57.62
It's very good, yes.
00:15:57.65\00:15:59.28
And you know, my daughter
Catie came up with a way
00:15:59.31\00:16:01.51
where you don't
use all the olive oil.
00:16:01.54\00:16:03.95
And so that's
even better for you
00:16:03.98\00:16:06.63
because, I mean, you need a
little bit of the olive oil.
00:16:06.66\00:16:10.06
Because it's good for you
00:16:10.09\00:16:11.15
but a lot of times
they'll have a lot.
00:16:11.18\00:16:14.31
Yeah, too much right here.
00:16:14.34\00:16:19.13
And want to and it's
healthier for our heart.
00:16:19.16\00:16:22.33
Too much of anything
is really not good for us.
00:16:22.36\00:16:24.30
God wants us to have balance.
00:16:24.33\00:16:25.37
Temperance, it's
called temperance.
00:16:25.40\00:16:26.70
A balance in our lives. Right.
00:16:26.73\00:16:28.38
And mom used to
make this sandwich spread
00:16:28.41\00:16:32.35
when we were little
that she would grind these up
00:16:32.38\00:16:36.11
and, you know, mix the--
00:16:36.14\00:16:38.76
The big franks.
00:16:38.79\00:16:39.96
And the vegenaise with it
00:16:39.99\00:16:42.09
and I was like, that sounds good
00:16:42.12\00:16:44.83
but I'm gonna do it healthier.
00:16:44.86\00:16:46.41
I'm not gonna do the vegenaise
00:16:46.44\00:16:48.34
and I thought you
know what, I'm gonna try
00:16:48.37\00:16:50.82
and see what it would be
like mixed with the hummus.
00:16:50.85\00:16:55.17
She got a winner.
00:16:55.20\00:16:56.36
Can we show a picture
this is the can that--
00:16:56.39\00:16:59.18
well, the Loma Linda Big Franks.
00:16:59.21\00:17:01.38
Let me turn
this for you so oops,
00:17:01.41\00:17:02.87
that way so you can see.
00:17:02.90\00:17:05.13
And it is vegan product. Right.
00:17:05.16\00:17:07.65
Yes. Right.
00:17:07.68\00:17:08.83
Now you really a food processor
is really best for this
00:17:08.86\00:17:15.22
because it grinds your garbanzos
00:17:15.25\00:17:17.79
or chickpeas up
really fine. If not--
00:17:17.82\00:17:21.19
Can I use the blender?
00:17:21.22\00:17:23.05
Yeah, you could use the blender.
00:17:23.08\00:17:24.37
You could use the blender.
00:17:24.40\00:17:25.52
And if you don't have
all those gadgets then--
00:17:25.55\00:17:29.63
Then it's the
old fashioned idea,
00:17:29.66\00:17:31.49
mash it up, you
can even used the fork.
00:17:31.52\00:17:33.56
Yeah. Exactly.
00:17:33.59\00:17:34.95
So now Catie's
secret was she said,
00:17:34.98\00:17:38.86
save a little bit of the
liquid from the garbanzos
00:17:38.89\00:17:43.11
and then I also saved a
little bit of the liquid
00:17:43.14\00:17:45.89
from the big franks
just in case it was too thick
00:17:45.92\00:17:49.34
because it will be
a little bit thick.
00:17:49.37\00:17:51.59
And so-- we are
not gonna add that
00:17:51.62\00:17:54.91
but fresh lemon
juice, get fresh lemon juice.
00:17:54.94\00:17:58.43
And I like when
we use it as fresh
00:17:58.46\00:18:00.21
I really do like the fresh
from a lemon that you squeeze.
00:18:00.24\00:18:03.82
The lemon juice in the bottles
do not taste the same to me.
00:18:03.85\00:18:06.59
Exactly. I'll be honest.
00:18:06.62\00:18:08.38
The flavor is different.
00:18:08.41\00:18:09.52
I do keep one in my refrigerator
00:18:09.55\00:18:10.80
just in case in
emergency if I'm out of lemons
00:18:10.83\00:18:13.63
but I really
prefer a fresh lemon.
00:18:13.66\00:18:15.41
Oh, me too.
00:18:15.44\00:18:17.02
Okay, time for your jalapenos
00:18:17.05\00:18:18.67
but now if you don't
like it spicy, that's okay.
00:18:18.70\00:18:23.03
You can leave that out.
00:18:23.06\00:18:25.97
But try it at
least once with it.
00:18:26.00\00:18:28.11
I always say
it's a good real fun
00:18:28.14\00:18:29.50
when you are trying a recipe
try it the way the recipe is
00:18:29.53\00:18:33.10
and then if you
want to tweak you say,
00:18:33.13\00:18:34.66
I like this but I
would rather have,
00:18:34.69\00:18:37.12
you know, this, not
this so the other thing.
00:18:37.15\00:18:39.83
It's good to try the recipe.
00:18:39.86\00:18:40.91
The way it is the first time
00:18:40.94\00:18:42.13
you'll never really
know if you liked it.
00:18:42.16\00:18:44.19
Okay, just that you saw
just a little bit of olive oil
00:18:44.22\00:18:48.17
and then the sesame tahini.
00:18:48.20\00:18:51.95
I like the
flavor this gives you.
00:18:51.98\00:18:54.01
Mixed in with certain amounts,
00:18:54.04\00:18:55.23
I don't care for it
just to eat it by itself.
00:18:55.26\00:18:57.37
Yeah, just a little bitter,
00:18:57.40\00:18:59.40
it has a little bit of
pungent bitter taste I think.
00:18:59.43\00:19:02.91
But it's wonderful
with hummus I don't know.
00:19:02.94\00:19:05.89
Right now.
00:19:05.92\00:19:07.04
Okay, and, sis,
if you put those--
00:19:07.07\00:19:09.88
put the big franks in
00:19:09.91\00:19:11.42
and then now we have
to say something here.
00:19:11.45\00:19:15.85
We have a viewer
that has watched us
00:19:15.88\00:19:20.25
struggle for years
with our garlic press
00:19:20.28\00:19:24.89
that we had here
in our prep kitchen.
00:19:24.92\00:19:26.55
Can we just say
we're gonna call her out
00:19:26.58\00:19:28.13
Beverly Rose, we love you.
00:19:28.16\00:19:29.93
We do.
00:19:29.96\00:19:31.10
She helped us with other things.
00:19:31.13\00:19:32.48
Beverly Rose is
the one responsible
00:19:32.51\00:19:34.20
for getting us the great
big bowl, mixing bowl now
00:19:34.23\00:19:36.82
so now we don't have to
throw our all ingredients
00:19:36.85\00:19:38.69
on the counter
when we are mixing.
00:19:38.72\00:19:39.81
Yes.
00:19:39.84\00:19:40.90
So thank you,
Beverly. Thank you.
00:19:40.93\00:19:42.51
Now, she is has
taken pity on us. Yes.
00:19:42.54\00:19:44.96
She is trying to help us
find the perfect garlic press.
00:19:44.99\00:19:47.89
So we've not tried these
yet. I haven't tried them yet.
00:19:47.92\00:19:50.23
We have this one
and we have this one.
00:19:50.26\00:19:52.72
What can you do with press off?
00:19:52.75\00:19:54.26
Yes, Beverly, you
asked us to try them
00:19:54.29\00:19:56.90
and see if they work.
00:19:56.93\00:19:57.97
She said if they don't work
she is gonna keep on trying.
00:19:58.00\00:20:00.30
But we are gonna do a
press up because our--
00:20:00.33\00:20:02.11
the one that we
have here for the set
00:20:02.14\00:20:05.41
I mean, they
always make me do it.
00:20:05.44\00:20:07.35
Well, she has a lot of muscles.
00:20:07.38\00:20:09.20
I'm not athletic
one of the sisters
00:20:09.23\00:20:11.58
and even I struggle
with it a little bit.
00:20:11.61\00:20:14.78
It's just like
you are just pressing.
00:20:14.81\00:20:16.40
Hey, if she can go bungee
jumping she can do the press--
00:20:16.43\00:20:22.47
We are definitely not that type.
00:20:22.50\00:20:24.81
You have an adventure, I'm in.
00:20:24.84\00:20:27.14
Hey, I run fast everywhere I go,
00:20:27.17\00:20:28.91
so that's my exercise.
00:20:28.94\00:20:31.15
But you know, we travel
when we travel to the south
00:20:31.18\00:20:33.39
we can't bring a
lot of supplies with us
00:20:33.42\00:20:36.08
so you know, we have
things here at the prep kitchen.
00:20:36.11\00:20:39.11
So anyways Beverly,
we are gonna here's--
00:20:39.14\00:20:41.42
Okay, you're gonna
think what this looks like,
00:20:41.45\00:20:44.03
if you see, if you
get a picture of this
00:20:44.06\00:20:46.80
maybe I'll show
like it see, so that's--
00:20:46.83\00:20:49.11
kind of strange
looking thing, isn't it?
00:20:49.14\00:20:51.57
And you need to move on this.
00:20:51.60\00:20:52.79
We'll see, how this works.
00:20:52.82\00:20:53.85
Can you guys get a
good camera shot of this?
00:20:53.88\00:20:55.76
Okay, we've
got-- okay, you ready?
00:20:55.79\00:20:59.76
Let's try it.
00:20:59.79\00:21:03.05
Well, actually look at
that. It took the whole clove.
00:21:03.08\00:21:08.57
I like it.
00:21:08.60\00:21:10.67
That's funny, look
at that. That's so good.
00:21:10.70\00:21:13.71
Let's see-- let's see
how fine of mincing it went.
00:21:13.74\00:21:17.43
Oh, I don't know, Beverly.
00:21:17.46\00:21:19.77
See its kind of
see that how fine--
00:21:19.80\00:21:21.43
But the good news is
its going in the blender.
00:21:21.46\00:21:24.79
So there you go.
00:21:24.82\00:21:26.17
It's good if you want
big chunks this is the one.
00:21:26.20\00:21:29.76
All right.
00:21:29.79\00:21:30.85
But it does get
stuck in here too.
00:21:30.88\00:21:32.70
Oh, no it came out.
Its just big chunks.
00:21:32.73\00:21:35.17
Big chunks, okay, so now
that's isn't for minced fine
00:21:35.20\00:21:38.52
but chunky is good.
00:21:38.55\00:21:40.32
Okay, now we have this gadget.
00:21:40.35\00:21:41.88
See it's very interesting.
Looks very intriguing.
00:21:41.91\00:21:47.47
And here I assume you
put the garlic in here
00:21:47.50\00:21:50.91
and then there's another
loader that opens down here
00:21:50.94\00:21:53.47
and then there's a
blade that lets out.
00:21:53.50\00:21:55.94
So now I'm not even really
sure where the garlic comes out.
00:21:55.97\00:21:59.91
If it comes out down
here, you're gonna get to see.
00:21:59.94\00:22:02.79
Well, what
happens with this thing
00:22:02.82\00:22:04.04
but we are gonna find out.
00:22:04.07\00:22:05.19
So Cinda, put
the garlic in there.
00:22:05.22\00:22:07.47
Her hands already
smell like garlic.
00:22:07.50\00:22:09.19
Yeah, I knew you
would do it right now.
00:22:09.22\00:22:13.73
Hey, she always
smells like garlic
00:22:13.76\00:22:16.27
so she can sacrifice that move.
00:22:16.30\00:22:18.76
Okay, let's see.
00:22:18.79\00:22:19.87
All right, so now
we're gonna close the lid
00:22:19.90\00:22:21.91
and I'm assuming--
00:22:21.94\00:22:26.43
so let's see what happens here.
00:22:26.46\00:22:29.28
Well--
00:22:29.31\00:22:31.94
Oh, it makes a door noise.
00:22:31.97\00:22:33.05
I guess I'm going back and forth
00:22:33.08\00:22:36.46
and I don't see
anything coming out
00:22:36.49\00:22:38.44
so maybe I just go
back and froth I'm not sure.
00:22:38.47\00:22:40.54
All right, I want
to see what you got.
00:22:40.57\00:22:41.76
Oh, look at that,
00:22:41.79\00:22:44.69
its getting a little finer
in there, can you see that?
00:22:44.72\00:22:47.65
But I don't think
it's gonna do anymore.
00:22:47.68\00:22:48.80
You don't?
00:22:48.83\00:22:49.87
No, you need to
open it, pick it up.
00:22:49.90\00:22:50.98
Well, let's give
her a chance here.
00:22:51.01\00:22:52.50
Let's go, all right, here we go.
00:22:52.53\00:22:59.56
Hey, we gave it
a really good try.
00:22:59.59\00:23:01.32
Let's see how
we're doing this one.
00:23:01.35\00:23:04.50
And, sis, why
don't you do the honors.
00:23:04.53\00:23:05.89
Yeah, she doesn't want
to get it on her hands.
00:23:05.92\00:23:08.03
I know her.
00:23:08.06\00:23:09.09
She uses gloves but actually
that does a little finer.
00:23:09.12\00:23:12.30
That minced it finer.
00:23:12.33\00:23:14.11
All right, still
not as good as the one--
00:23:14.14\00:23:16.23
the one that we have to use.
00:23:16.26\00:23:18.42
Because this is hard to get out.
00:23:18.45\00:23:20.96
Well, there's got
to be a better way.
00:23:20.99\00:23:23.26
Well, I don't know,
that's kind of hard to get out.
00:23:23.29\00:23:28.07
I'll just try this way.
00:23:28.10\00:23:32.48
Now this slips out.
00:23:32.51\00:23:35.02
Yeah, but still that's
kind of hard to get out.
00:23:35.05\00:23:38.33
Yep, okay, so
Beverly, here is the situation
00:23:38.36\00:23:42.23
we are liken this
one for the big chunks,
00:23:42.26\00:23:48.77
score still out on this one
00:23:48.80\00:23:50.40
so keep looking for that
perfect garlic press, okay.
00:23:50.43\00:23:53.47
And we'll try the next for now.
00:23:53.50\00:23:54.86
Thank you, Beverly.
00:23:54.89\00:23:56.92
Yeah, this one, I
can't get stuff out.
00:23:56.95\00:23:59.10
It's you know--
00:23:59.13\00:24:00.50
Okay, so this work not so much,
this is good for big chunks.
00:24:00.53\00:24:03.49
You can clean it.
00:24:03.52\00:24:04.84
Oh, that's fun to do.
00:24:04.87\00:24:07.51
There you go.
00:24:07.54\00:24:08.57
We'll just shut that
little lid right there.
00:24:08.60\00:24:11.24
All right.
00:24:11.27\00:24:12.33
Okay, we've
everything in here, sis.
00:24:12.36\00:24:15.20
What's this for?
00:24:15.23\00:24:16.74
That's the liquid.
Liquid if they need.
00:24:16.77\00:24:19.11
Yeah, I'm gonna
actually put in--
00:24:19.14\00:24:21.49
this is the garbanzos.
00:24:21.52\00:24:24.11
We're gonna put that in.
00:24:24.14\00:24:26.61
Well, we might not-- Houston,
00:24:26.64\00:24:30.37
we might have a problem.
00:24:30.40\00:24:32.68
Well, I think we
do it turn wrong way.
00:24:32.71\00:24:35.83
Oh, that could be the problem.
00:24:35.86\00:24:37.65
Oh, well, there you go.
00:24:37.68\00:24:42.15
We are not too mechanical.
00:24:42.18\00:24:46.57
You're gonna need
some liquid I think.
00:24:46.60\00:24:48.87
All right, so we just
pour in a little bit more.
00:24:48.90\00:24:51.77
Now they are through.
00:24:59.25\00:25:00.94
Here we go.
00:25:00.97\00:25:04.46
So now you can actually
see why we leave the liquid.
00:25:04.49\00:25:11.05
I know you got your
big franks right there.
00:25:11.08\00:25:12.97
So you got to make sure
that you get those big franks.
00:25:13.00\00:25:17.22
It's working on it.
00:25:17.25\00:25:23.54
All right, so now after--
00:25:23.57\00:25:24.92
And so now what you do
is you get it all mixed up.
00:25:24.95\00:25:29.67
You take the lid off,
you put it in your bowl
00:25:29.70\00:25:31.99
and add your
sweet pickle relish.
00:25:32.02\00:25:34.84
That's it.
00:25:34.87\00:25:35.96
And so you can use it
as a dip, you can use it--
00:25:35.99\00:25:38.83
With crackers or chips.
00:25:38.86\00:25:40.21
Sandwich, you can use it in
anyway you would use hummus.
00:25:40.24\00:25:42.85
And here's what I
had done ahead of time
00:25:42.88\00:25:45.55
just to give you an
idea and there you go.
00:25:45.58\00:25:48.41
So this is all made it.
00:25:48.44\00:25:49.47
Try it and I
think you'll like it.
00:25:49.50\00:25:51.37
And that's some
whole grain bread.
00:25:51.40\00:25:52.87
Something else you'll like
is my Garden Stuffed Mushrooms.
00:25:52.90\00:25:56.54
Let me read the recipe for you.
00:25:56.57\00:25:58.22
For this you'll need--
00:25:58.25\00:25:59.28
And if you like stuffing like
00:26:23.22\00:26:26.05
you think of thanks
giving time in your--
00:26:26.08\00:26:28.30
I like it. I love it.
00:26:28.33\00:26:29.73
I love stuffing.
00:26:29.76\00:26:30.85
And I actually love
mushrooms and stuffed mushrooms
00:26:30.88\00:26:34.23
is a really
pretty common appetizer
00:26:34.26\00:26:36.51
you will go to-- in event
00:26:36.54\00:26:39.50
and there might be
stuffed mushrooms right there.
00:26:39.53\00:26:41.05
Because people like it.
00:26:41.08\00:26:43.23
Exactly.
00:26:43.26\00:26:44.32
So I wanted to just
a little spice it up,
00:26:44.35\00:26:46.75
just a little bit change it out
00:26:46.78\00:26:48.59
and I'm using that very simple
stuffed mushroom appetizer
00:26:48.62\00:26:52.95
and just giving a little twist
00:26:52.98\00:26:54.93
and that's with our
Gardenburger veggie medley.
00:26:54.96\00:26:58.04
Boy, is that a time to use
the Gardenburger veggie medley.
00:26:58.07\00:27:01.27
But they are a vegan burger.
00:27:01.30\00:27:02.40
Makes you want to sing.
00:27:02.43\00:27:03.61
Gardenburger makes several
different types of burgers
00:27:03.64\00:27:06.50
and two of them are vegan.
00:27:06.53\00:27:08.36
We have the--
this one right here
00:27:08.39\00:27:10.01
and also the black
bean chipotle burger.
00:27:10.04\00:27:12.16
That's vegan.
00:27:12.19\00:27:13.29
Vegan and you'll see
both of those products
00:27:13.32\00:27:15.84
in our cookbook as well.
00:27:15.87\00:27:17.77
So we've already
started out onions here
00:27:17.80\00:27:20.81
and Cinda, I wanted
you to just show them
00:27:20.84\00:27:23.61
how briefly because we can start
00:27:23.64\00:27:25.57
doing that over
here and you can add.
00:27:25.60\00:27:28.04
When you have mushrooms, I
don't like to put mushrooms
00:27:28.07\00:27:30.14
under water to wash them
00:27:30.17\00:27:31.58
because they
soak up like a sponge
00:27:31.61\00:27:33.84
all that water and
it makes them just--
00:27:33.87\00:27:35.89
so what I do is I just,
00:27:35.92\00:27:38.94
I wipe them
out, wipe them clean.
00:27:38.97\00:27:41.69
I actually have a
little mushroom brush and--
00:27:41.72\00:27:44.09
And I have it at home as well.
00:27:44.12\00:27:45.64
But if you don't have one
00:27:45.67\00:27:47.29
you can also just take like this
00:27:47.32\00:27:49.03
and some of the
skin might come off
00:27:49.06\00:27:50.87
like there a
little bit that's okay.
00:27:50.90\00:27:52.98
And you are just going
to clean them in that manner
00:27:53.01\00:27:56.89
and once they are done--
00:27:56.92\00:27:58.38
and you finish
with this one, sis,
00:27:58.41\00:28:01.21
the rest of these
and add to the tray.
00:28:01.24\00:28:03.26
Once you are done
getting all that out,
00:28:03.29\00:28:06.08
for this its already come out,
00:28:06.11\00:28:07.32
you are gonna take your stem out
00:28:07.35\00:28:09.96
and I'm just gonna throw
out the bottom part of it
00:28:09.99\00:28:12.40
and put pieces right here
with our onions right in here
00:28:12.43\00:28:16.74
and hollow out this mushroom cap
00:28:16.77\00:28:20.64
and its just-- this
is what we call the cap
00:28:20.67\00:28:22.35
so that it looks
like a little ball.
00:28:22.38\00:28:25.52
Just a little
ball right in here,
00:28:25.55\00:28:27.06
so we'll just
take a look at that
00:28:27.09\00:28:28.78
and that gives you like a cup
00:28:28.81\00:28:30.84
to put your
stuffing right in there.
00:28:30.87\00:28:32.80
So that's what we
are gonna do here.
00:28:32.83\00:28:34.87
And if it doesn't pop out
00:28:34.90\00:28:37.54
you can just kind of
gently twist and it will come.
00:28:37.57\00:28:41.75
And out it comes. Yep.
00:28:41.78\00:28:44.48
So-- And then I'm gonna
00:28:44.51\00:28:46.17
just the very
last stem I pinch off
00:28:46.20\00:28:48.64
I don't like to use that
one and that goes in here.
00:28:48.67\00:28:50.73
And these I already
have, few that this seeds
00:28:50.76\00:28:52.79
are already some
stems I've already added.
00:28:52.82\00:28:55.10
Okay, they are already done
00:28:55.13\00:28:56.84
and then our next job
as you'll witness before
00:28:56.87\00:29:02.29
we do have our garlic
press queen right here.
00:29:02.32\00:29:05.76
And since I
need this minced fine
00:29:05.79\00:29:09.12
and we're gonna have to go
back to our old garlic press
00:29:09.15\00:29:12.94
which I have here is
which is really gonna
00:29:12.97\00:29:14.44
cost some-- using
some of our stuff.
00:29:14.47\00:29:18.00
So Beverly, keep
looking for us, will you?
00:29:18.03\00:29:20.80
So Cinda, you
are going to just--
00:29:20.83\00:29:22.38
I'm back up, Beverly.
00:29:22.41\00:29:23.96
Taste your garlic right
over here you put that in there
00:29:23.99\00:29:26.29
and we'll just pinch that up.
00:29:26.32\00:29:27.82
And so right over here
sis, well, just help yourself.
00:29:27.85\00:29:31.07
Isn't it
awesome to have sisters?
00:29:31.10\00:29:34.91
Okay, let me--
00:29:34.94\00:29:36.70
You get that off there for you.
00:29:36.73\00:29:39.14
Okay, press it little harder
00:29:39.17\00:29:40.21
to see if
anything else is in there.
00:29:40.24\00:29:42.96
No, I got it. You got it?
00:29:42.99\00:29:44.02
Yes, yep I got
it. She have muscles.
00:29:44.05\00:29:45.22
All right--
00:29:45.25\00:29:46.35
I can smell it
so I'll tell you--
00:29:46.38\00:29:48.38
I'm the sister that works
out and that is the apparatus.
00:29:48.41\00:29:53.06
Oh, I'm smelling it too.
00:29:53.09\00:29:54.45
Okay, so now I'm just gonna
add some seasonings to that.
00:29:54.48\00:29:57.75
Well, actually first
maybe I'm gonna do that.
00:29:57.78\00:30:00.57
We're just gonna
add-- it doesn't matter
00:30:00.60\00:30:02.50
but well, we'll
just make the seasoning
00:30:02.53\00:30:04.39
little more
fragrant that way and--
00:30:04.42\00:30:07.00
I actually like
that because it does--
00:30:07.03\00:30:09.59
it just kind of like
opens up your spices.
00:30:09.62\00:30:11.82
I'm smelling it.
00:30:11.85\00:30:13.72
Now I'm gonna put
my kitchen gloves on.
00:30:13.75\00:30:16.34
I think all of you I want
you buy a box of kitchen gloves
00:30:16.37\00:30:18.86
you are gonna be believers.
00:30:18.89\00:30:21.26
So I gonna put them on and
then I've taken the patties.
00:30:21.29\00:30:25.96
I'm just taking two of these
00:30:25.99\00:30:28.56
which my sister Mellisa
already kindly opened for me
00:30:28.59\00:30:31.76
and we are going to
just crumble that in there
00:30:31.79\00:30:34.26
and brown that right up in
there with those mushrooms.
00:30:34.29\00:30:37.86
And you can see it, I
can see pieces of corn
00:30:37.89\00:30:40.88
and celery and carrots and--
00:30:40.91\00:30:44.25
so you are getting
lots of vegetables in there.
00:30:44.28\00:30:48.53
So now I'm gonna put
that in there together and--
00:30:48.56\00:30:55.46
The other one.
00:30:55.49\00:30:56.83
Oh, there are two
more right here. Oops.
00:30:56.86\00:30:59.80
You thought you were done.
00:30:59.83\00:31:00.86
I thought I was done, sorry.
00:31:00.89\00:31:03.46
Sorry I thought
we had two in there.
00:31:03.49\00:31:04.55
I was watching it for you.
00:31:04.58\00:31:06.34
but right, see that
sisters do they have your back.
00:31:06.37\00:31:09.59
So we're just kind
of add those in there
00:31:09.62\00:31:12.63
and all those--
there's a big chunk
00:31:12.66\00:31:15.31
that fell in that
one I can see it. Okay.
00:31:15.34\00:31:18.77
And normally in
stuffing you would have celery
00:31:18.80\00:31:20.99
well with these
veggie medley burgers.
00:31:21.03\00:31:24.78
The celery is already in there
00:31:24.81\00:31:25.90
so you don't have
to worry about it.
00:31:25.93\00:31:27.33
I'm gonna take my
gloves off, put them over there
00:31:27.36\00:31:31.10
and momma we do have
a trash can back here
00:31:31.13\00:31:33.23
so I'm not throwing
anything on the floor I promise.
00:31:33.26\00:31:35.99
All right, she's got that to
-- now while she is doing that
00:31:36.02\00:31:38.83
I'm gonna just now put those
Pepperidge breadcrumbs in there
00:31:38.86\00:31:42.18
you are gonna stir those up.
00:31:42.21\00:31:44.81
I'm gonna mix my McKay's
00:31:44.84\00:31:46.38
chicken style seasoning
right here in this water
00:31:46.41\00:31:50.59
and as soon as
you mix that up, sis,
00:31:50.62\00:31:54.29
we're just gonna.
00:31:54.32\00:31:55.79
Ah, you know, what I did wrong?
00:31:55.82\00:31:57.25
I was gonna say what
about this spinach over here?
00:31:57.28\00:31:59.82
I was just gonna say that.
00:31:59.85\00:32:03.75
I actually put the spinach
in when I put those onions in
00:32:03.78\00:32:06.35
and the mushrooms in.
00:32:06.38\00:32:07.80
But you know what, this is okay,
00:32:07.83\00:32:09.09
you just what this
might happen in your kitchen
00:32:09.12\00:32:11.63
and you're gonna
hey, I thought you know,
00:32:11.66\00:32:13.97
Brenda do that and
it turned it out fine
00:32:14.00\00:32:16.84
because it will, I promise you.
00:32:16.87\00:32:18.69
It probably just
a little bit easier
00:32:18.72\00:32:21.63
because I'm going to
put the liquid in here
00:32:21.66\00:32:24.12
and it we're just gonna
cook it a little bit more.
00:32:24.15\00:32:26.59
So--
00:32:26.62\00:32:28.61
Well, that will help to welt it.
00:32:28.64\00:32:30.08
And that will help to welt it.
00:32:30.11\00:32:31.90
And that really
will be just fine.
00:32:31.93\00:32:35.05
With just all that gonna
welt fast so let's see the--
00:32:35.08\00:32:37.36
And it looks
like a lot of spinach
00:32:37.39\00:32:39.17
but it just cooks right down.
00:32:39.20\00:32:42.63
Yeah.
00:32:42.66\00:32:45.37
And fast too.
00:32:45.40\00:32:47.51
Yeah, it does. You'll
see it well, right down.
00:32:47.54\00:32:50.92
And of course, I
actually should have done
00:32:50.95\00:32:52.62
this before hand
and sorry about that.
00:32:52.65\00:32:55.60
Oh, well.
00:32:55.63\00:32:58.54
Yeah, I'm--
00:32:58.57\00:32:59.87
So you can see folks,
00:32:59.90\00:33:00.96
how things happen
in the real kitchen.
00:33:00.99\00:33:03.68
Yes, in fact I've done
this so frequently that
00:33:03.71\00:33:05.85
I went to speak at
a church not long ago
00:33:05.88\00:33:07.85
and this little
boy came up to me
00:33:07.88\00:33:09.80
and he said, oh, he
said, I just love your program.
00:33:09.83\00:33:13.60
And I said, oh,
you watch Kids Time
00:33:13.63\00:33:14.99
and he goes
yeah, I like that too.
00:33:15.02\00:33:16.83
He said, well, I
like your cooking shows
00:33:16.86\00:33:20.22
and he said-- I said, really?
00:33:20.25\00:33:22.26
And he said, yes.
00:33:22.29\00:33:23.35
He said, I love Ms.
Cinda and Auntie Linda
00:33:23.38\00:33:26.47
but he said, I really
like it when you mess up.
00:33:26.50\00:33:32.16
Thanks.
00:33:32.19\00:33:33.74
So this is for him.
00:33:33.77\00:33:36.02
So this is just for you.
00:33:36.05\00:33:37.67
But you know, what mom
always taught us as children
00:33:37.70\00:33:41.04
and because we would see
her make a mistake not too often
00:33:41.07\00:33:44.50
but she would say you know what,
00:33:44.53\00:33:47.22
it's not a mistake,
create something new.
00:33:47.25\00:33:50.46
And so--
00:33:50.49\00:33:51.52
Right, you know,
mom really was so,
00:33:51.55\00:33:54.52
so wonderful about
with each one of us girls.
00:33:54.55\00:33:56.96
If we made a
mistake in the kitchen,
00:33:56.99\00:33:58.60
if she would see us do something
00:33:58.63\00:34:00.21
she was that same spirit.
00:34:00.24\00:34:01.76
It's okay, honey. It's okay.
00:34:01.79\00:34:03.38
You can do this,
don't worry about it.
00:34:03.41\00:34:06.54
Yeah, even when I, you know--
00:34:06.57\00:34:09.23
Left all the salt
out of the cookies--
00:34:09.26\00:34:10.94
Yep, she says let's
just pull those back off
00:34:10.97\00:34:13.85
the oven real quick
we'll put the salt in there.
00:34:13.88\00:34:16.09
The only thing is, is
when brother Ken puts salt
00:34:16.12\00:34:20.23
in the cookies
instead of the sugar.
00:34:20.26\00:34:22.13
Now that way she couldn't fix.
00:34:22.16\00:34:23.95
Yeah, and that was really bad
00:34:23.98\00:34:25.54
and even though
horses were needed.
00:34:25.57\00:34:26.93
But he never does it
anymore he is a good cook.
00:34:26.96\00:34:30.57
Yeah, he is. Okay, can you see--
00:34:30.60\00:34:32.73
He tried to feed
them to the horses.
00:34:32.76\00:34:33.97
Can I just show you guys
00:34:34.00\00:34:35.16
how well this
just welted down in
00:34:35.19\00:34:38.13
and even though I made a mistake
00:34:38.16\00:34:39.97
I didn't put it
in with my onions
00:34:40.00\00:34:41.75
there you go look at that.
00:34:41.78\00:34:43.17
Now all you're gonna do
is take a spoon full of this.
00:34:43.20\00:34:46.13
You ready for it to be off?
00:34:46.16\00:34:47.32
You can turn it off.
00:34:47.35\00:34:48.54
You're gonna just put
it right into the center
00:34:48.57\00:34:50.88
of your mushrooms like that
00:34:50.91\00:34:53.16
and I kind of like that have
a cap over the top a little bit.
00:34:53.19\00:34:56.85
You're gonna fill each
one, you're gonna bake it
00:34:56.88\00:34:58.92
at 375 degrees for
probably 25 minutes
00:34:58.95\00:35:03.96
but in our prep kitchen
here our oven runs a little bit
00:35:03.99\00:35:07.27
low I believe
because it took 35 minutes.
00:35:07.30\00:35:09.43
So just it's nice and
golden got some right there
00:35:09.46\00:35:12.30
for you plated and ready to go.
00:35:12.33\00:35:14.63
It does look like delicious.
00:35:14.66\00:35:17.15
And something else
you're gonna want to see
00:35:17.18\00:35:19.41
coming up next--
00:35:19.44\00:35:20.90
Is my Black Bean Chipotle Dip.
00:35:20.93\00:35:23.82
Chipotle Dip,
yeah, that's right.
00:35:23.85\00:35:25.82
Going with the recipe?
00:35:25.85\00:35:27.00
All right. For
that you'll need--
00:35:27.03\00:35:28.59
And that is a
really awesome product.
00:35:58.77\00:36:01.62
This chipotle burgers
I've used in so many recipes.
00:36:01.65\00:36:04.34
I love the
flavors so that's here
00:36:04.37\00:36:05.82
the picture right
here we can see that.
00:36:05.85\00:36:08.26
The box it's
made by Gardenburger,
00:36:08.29\00:36:10.18
it's the other
vegan product that
00:36:10.21\00:36:12.18
we've said Gardenburger makes.
00:36:12.21\00:36:14.40
And there are so
many uses for this
00:36:14.43\00:36:16.13
because it has
so many different--
00:36:16.16\00:36:18.22
it's got a great
blend of flavors.
00:36:18.25\00:36:20.17
It does and it
makes a great dip.
00:36:20.20\00:36:22.70
You can eat it just like
it is or you can have a dip.
00:36:22.73\00:36:25.92
No.
00:36:25.95\00:36:26.99
Before you get started I
do have to say something.
00:36:27.02\00:36:30.39
Linda created this recipe
the week that our Aunt Myrtle
00:36:30.42\00:36:33.50
was at my mom's and
I was there as well.
00:36:33.53\00:36:36.73
Aunt Myrtle is
our mother's sister.
00:36:36.76\00:36:39.95
Yes, and so Aunt Myrtle
00:36:39.98\00:36:41.59
I'm sure you're gonna
be watching right now.
00:36:41.62\00:36:43.55
I know Linda is gonna
dedicate this recipe to you.
00:36:43.58\00:36:48.65
She is the one that I
even sent it all home with her
00:36:48.68\00:36:52.04
because she liked it so well.
00:36:52.07\00:36:53.22
She tasted all kinds
of recipe, she declared
00:36:53.25\00:36:55.46
this is the best
recipe in the whole book.
00:36:55.49\00:36:59.77
I didn't-- I was surprised.
00:36:59.80\00:37:01.31
And she didn't just
say she liked it little bit
00:37:01.34\00:37:03.31
she kept saying
oh, that's so good.
00:37:03.34\00:37:05.25
Oh, that's so good.
00:37:05.28\00:37:06.44
And she made that black
bean dip last a very long time
00:37:06.47\00:37:09.68
and when I told
her we are taping
00:37:09.71\00:37:11.04
the cooking programs
and we are using recipes
00:37:11.07\00:37:13.04
from our new cookbook she goes,
00:37:13.07\00:37:14.34
is Linda making
that black bean dip?
00:37:14.37\00:37:15.99
And I said, you bet she
is just for you Aunt Myrtle.
00:37:16.02\00:37:19.09
Exactly and she is right.
00:37:19.12\00:37:20.67
This is dedicated
to you Aunt Myrtle.
00:37:20.70\00:37:22.81
I said, Linda, you
got to make that for her.
00:37:22.84\00:37:27.16
Yeah, she--
00:37:27.19\00:37:28.26
And she'll bring
you some if she could.
00:37:28.29\00:37:30.25
That's right. Yes.
00:37:30.28\00:37:31.54
Well, I'm going to
add my red pepper flakes
00:37:31.57\00:37:35.07
and then sis, if you could
squeeze the garlic in there.
00:37:35.10\00:37:37.49
Oh, you know what,
00:37:37.52\00:37:38.55
Cinda is really good
at squeezing this garlic.
00:37:38.58\00:37:40.67
I knew she would
gonna pass it on.
00:37:40.70\00:37:42.81
I mean, I can't steal that
chopper and break her heart.
00:37:42.84\00:37:46.09
I couldn't do it. I
just couldn't do that.
00:37:46.12\00:37:48.17
I was giving-- I
love her too much.
00:37:48.20\00:37:50.30
You know, I'll
just get right over here
00:37:50.33\00:37:52.26
and just watch,
action, one more please,
00:37:52.29\00:37:55.18
look at that, look at that,
00:37:55.21\00:37:56.76
there it is garlic
coming out of that garlic press.
00:37:56.79\00:37:59.31
It is fabulous.
00:37:59.34\00:38:00.79
I had never seen
that any better have you?
00:38:00.82\00:38:06.26
Now wasn't that a good--
let's give her a big hand.
00:38:06.29\00:38:09.06
What we're gonna do with her?
00:38:09.09\00:38:10.35
Did you get the feeling
she doesn't want to do garlic?
00:38:10.38\00:38:12.37
Sis, here.
00:38:12.40\00:38:14.68
All right, next to raw
onions I really hate raw garlic.
00:38:14.71\00:38:19.88
I mean, I--
00:38:19.91\00:38:20.94
But she knows it good for her.
00:38:20.97\00:38:22.32
I know it certainly
and I do cook with it
00:38:22.35\00:38:24.13
and I like the
flavor when it's cooked
00:38:24.16\00:38:26.26
but I really
don't like raw garlic.
00:38:26.29\00:38:28.30
I will just beg anyone to press
that garlic for me if had to.
00:38:28.33\00:38:31.79
Okay, and I'll put some of
our seasoning so it will start.
00:38:31.82\00:38:35.27
Okay, now I will switch.
00:38:35.30\00:38:37.06
Okay, now you are gonna do it.
00:38:37.09\00:38:38.77
Yeah, now I can
really help, yeah.
00:38:38.80\00:38:40.56
Well, I wanted the
best for your recipe.
00:38:40.59\00:38:42.65
Oh, wow.
00:38:42.68\00:38:43.71
That was it. Yeah.
00:38:43.74\00:38:44.79
It was nice to--
00:38:44.82\00:38:46.59
I'll tell you I got your back.
00:38:46.62\00:38:48.52
Okay, now I'm gonna put
the black bean in there.
00:38:48.55\00:38:51.20
Okay.
00:38:51.23\00:38:53.22
The bean burgers,
the purple burgers.
00:38:53.25\00:38:55.18
Okay.
00:38:55.21\00:38:56.35
And again I'm
gonna use my gloves.
00:38:56.38\00:38:58.33
Use those kitchen gloves.
00:38:58.36\00:38:59.63
They sure coming here.
00:38:59.66\00:39:01.19
They do.
00:39:01.22\00:39:02.46
Here we go. Here we go.
00:39:02.49\00:39:05.21
Just mash it right up in there.
00:39:05.24\00:39:07.00
Don't worry I'll take,
00:39:07.03\00:39:08.47
I'll take care
of the crash duty.
00:39:08.50\00:39:09.83
All right.
00:39:09.86\00:39:10.97
All right. Thank you very much.
00:39:11.00\00:39:13.47
You want a little
more spraying here or not?
00:39:13.50\00:39:15.79
No, I'm going to also
put some tomatoes in there.
00:39:15.82\00:39:20.04
Okay. That will be--
00:39:20.07\00:39:21.10
You can pour the tomatoes in.
00:39:21.13\00:39:22.24
All of them?
00:39:22.27\00:39:28.08
And you can put the black bean
00:39:28.11\00:39:29.45
and I'm going to just squeeze
them up just a little bit.
00:39:29.48\00:39:32.05
All right, here. Wonderful.
00:39:32.08\00:39:38.48
You might have
wanted to squeeze those
00:39:38.51\00:39:39.72
ahead of time
before you pour them.
00:39:39.75\00:39:40.81
Okay, I get time
on clean up duty too.
00:39:40.84\00:39:42.71
Probably good idea.
00:39:42.74\00:39:46.44
And she is not
only our garlic queen.
00:39:46.47\00:39:49.67
She is cleaning up.
00:39:49.70\00:39:52.37
I'll do clean up.
00:39:52.40\00:39:54.17
Hey, I wish to
tell the tiny tots
00:39:54.20\00:39:56.10
don't worry if you make a mess,
00:39:56.13\00:39:58.21
we'll have fun cleaning it up.
00:39:58.24\00:39:59.96
That's right.
00:39:59.99\00:40:01.03
Why am I feeling
like a tiny tot today?
00:40:01.06\00:40:07.08
Oh, well, it's a
good thing to be.
00:40:07.11\00:40:08.91
Okay, the rest
isn't gonna matter
00:40:08.94\00:40:11.46
and then we're gonna
put the black beans in.
00:40:11.49\00:40:15.94
I think we should, we should go.
00:40:15.97\00:40:18.20
Okay, here you go.
00:40:18.23\00:40:19.45
I think we should let
the viewers a little secret.
00:40:19.48\00:40:21.95
We taped our
cooking program once
00:40:21.98\00:40:25.11
and the blender didn't work,
00:40:25.14\00:40:26.35
if did you happen
to see that program
00:40:26.38\00:40:28.83
and so I not knowing
the blender was turned on
00:40:28.86\00:40:32.02
and the lid was off--
00:40:32.05\00:40:33.36
Somebody left the lid
off, I'm not gonna say any who.
00:40:33.39\00:40:37.51
I won't let that intentional.
00:40:37.54\00:40:40.51
It was not intentional
00:40:40.54\00:40:42.97
and so the poor
thing is she sitting there
00:40:43.00\00:40:48.05
and she had-- can I tell them?
00:40:48.08\00:40:50.21
She had fallen and
broken her foot at the time.
00:40:50.25\00:40:53.43
So we were hiding her.
00:40:53.46\00:40:54.60
She was sitting
on a stool back here
00:40:54.63\00:40:56.68
and we didn't want
to say it on the air
00:40:56.71\00:40:58.41
because everyone
was always gonna think
00:40:58.44\00:40:59.77
she had a broken foot,
so Cinda sat on a stool
00:40:59.80\00:41:02.90
and then we just said
she didn't have to move
00:41:02.93\00:41:04.62
and Linda and I we
kicked up our shoes
00:41:04.65\00:41:07.90
so that way we would all be
the same height than nobody--
00:41:07.93\00:41:10.35
So now you know
all our little secrets.
00:41:10.38\00:41:14.32
And so we were
having, we went to plug that--
00:41:14.35\00:41:17.14
I mean, went to
start the blender,
00:41:17.17\00:41:18.59
Cinda was gonna
be in charge of that
00:41:18.62\00:41:20.09
and it didn't work.
00:41:20.12\00:41:21.39
So we are like,
oh, its not plugged in.
00:41:21.42\00:41:24.03
Funny thing, you
have to plug them in.
00:41:24.06\00:41:25.99
What I forgot
was the lid was off
00:41:26.02\00:41:27.98
and I didn't know
it was turned on--
00:41:28.01\00:41:29.77
And I couldn't go anywhere
00:41:29.80\00:41:31.19
as I have a broken
foot sitting on a stool.
00:41:31.22\00:41:33.36
And I was making a cheese sauce.
00:41:33.39\00:41:35.61
And--
00:41:35.64\00:41:37.13
Not pretty let me tell you.
00:41:37.16\00:41:38.23
And so all those
ingredients are in the blender
00:41:38.26\00:41:40.74
I go oh, not a
problem I'll plug it in.
00:41:40.77\00:41:42.66
So I reach over as
soon as I plug that in
00:41:42.69\00:41:44.85
we had this
volcano of cheese sauce
00:41:44.88\00:41:47.20
that came out all over Cinda.
00:41:47.23\00:41:49.35
Linda and I are running
00:41:49.38\00:41:50.71
and guess what,
it was all over her.
00:41:50.74\00:41:53.29
I had cheese sauce on
my cast, from head to foot.
00:41:53.32\00:41:58.14
From my head all
the way down to my cast.
00:41:58.17\00:42:00.29
Yes, hence didn't some
of it go into your cast
00:42:00.32\00:42:03.52
because you were
trying to get it out--
00:42:03.55\00:42:05.93
It was awful. It was awful.
00:42:05.96\00:42:09.39
But you know
what, when things happen
00:42:09.42\00:42:11.63
like you do in life God says
laughter is a good medicine.
00:42:11.66\00:42:15.87
And Kim, we just with you.
00:42:15.90\00:42:17.48
We are not trying to act
like we are all that perfect
00:42:17.51\00:42:19.37
and we have things to happen.
00:42:19.40\00:42:20.82
So our director
was in there ready
00:42:20.85\00:42:22.73
to push the button go
are they are gonna quit
00:42:22.76\00:42:24.24
or they quit and
we just kept rolling.
00:42:24.27\00:42:25.70
We like-- you can see it.
00:42:25.73\00:42:26.91
And we just-- well, there was
00:42:26.94\00:42:28.77
we didn't fix it or clean
it up or anything we just--
00:42:28.80\00:42:31.46
they kept saying
in the control room,
00:42:31.49\00:42:32.52
oh, they are gonna go,
00:42:32.55\00:42:33.58
they are gonna go, stay with us.
00:42:33.61\00:42:36.31
So we did and you
guys got to see it
00:42:36.34\00:42:38.56
but now you know
the rest of the story.
00:42:38.59\00:42:41.29
I can turn it off.
00:42:41.32\00:42:42.83
We really do have
fun in the kitchen.
00:42:42.86\00:42:46.18
Yes, she can say that
because she is not the one
00:42:46.21\00:42:49.17
that was
covered in cheese sauce.
00:42:49.20\00:42:53.78
Okay, what I'm doing now
00:42:53.81\00:42:55.17
is I'm taking out
about a half a cup of this.
00:42:55.20\00:42:57.80
Okay.
00:42:57.83\00:42:59.40
And I'm gonna that's
about out a half a cup.
00:42:59.43\00:43:02.79
Few pieces and then the rest
00:43:02.82\00:43:06.06
we are going to blend.
00:43:06.09\00:43:07.25
Oh, goody.
00:43:07.28\00:43:08.83
You want me to just get--
00:43:08.86\00:43:09.96
I'm in charge of the lid, folks.
00:43:09.99\00:43:12.72
Let's put over here.
00:43:12.75\00:43:13.81
You know what,
what if I did this--
00:43:13.84\00:43:14.97
You can't move it. Over here.
00:43:15.00\00:43:16.22
Yeah, what if I did
that-- You can go like.
00:43:16.25\00:43:17.80
We don't have
our measuring thing
00:43:17.83\00:43:19.31
so what if I do
this and we'll do that.
00:43:19.34\00:43:22.41
Well, you know, you
are gonna make sure--
00:43:22.44\00:43:24.74
That's what I love, innovation.
00:43:24.77\00:43:27.00
This is a group effort.
00:43:27.03\00:43:29.62
And when you
forget your measuring cup
00:43:29.65\00:43:32.24
hey, you got a substitute.
00:43:32.27\00:43:35.26
Now you can
partly just dump this in.
00:43:35.29\00:43:36.67
Yes, and if you
pour kind of on the--
00:43:36.70\00:43:39.10
if you pour it
over and want to hit
00:43:39.13\00:43:40.66
the spatula that works too.
00:43:40.69\00:43:42.34
I want to make sure the
big planks right in there
00:43:42.37\00:43:44.45
so we didn't have to.
00:43:44.48\00:43:45.53
Okay, here we go.
00:43:45.56\00:43:47.85
There we go.
00:43:47.88\00:43:49.04
All right. All right.
00:43:49.07\00:43:51.47
Okay, good down.
00:43:51.50\00:43:54.28
Okay.
00:43:54.31\00:43:56.35
Little paper towel in here, sis.
00:43:56.38\00:43:57.69
Okay.
00:43:57.72\00:43:58.75
The only problem
is this came out.
00:43:58.78\00:44:02.67
Oh, the blade
has already came out.
00:44:02.70\00:44:04.63
Oh, no.
00:44:04.66\00:44:07.02
You got it?
00:44:07.05\00:44:08.08
Well, when that happens--
00:44:08.11\00:44:09.94
Okay. Let's just do that.
00:44:09.97\00:44:11.50
I don't know what--
00:44:11.53\00:44:12.58
The lid is on, folks.
00:44:12.61\00:44:16.00
I'm even covering the top.
00:44:16.03\00:44:20.39
And you just blend it till
it's really, really smooth.
00:44:20.42\00:44:24.71
And when it's all
blended really, really smooth--
00:44:24.74\00:44:27.70
What you say?
00:44:27.73\00:44:29.14
When it's blended
really, really smooth
00:44:29.17\00:44:31.59
you add the other part.
00:44:31.62\00:44:32.73
Now I usually cook
this up a little bit more
00:44:32.76\00:44:36.30
but its fine like this.
00:44:36.33\00:44:38.03
You just add those
few pieces in and--
00:44:38.06\00:44:41.09
So it gives a
little bit of texture.
00:44:41.12\00:44:42.46
Texture and thee we have
some already done over there.
00:44:42.49\00:44:45.18
All right.
00:44:45.21\00:44:46.34
And it serves with some--
I just some tostada chips.
00:44:46.37\00:44:50.74
Tostada chips, yeah-- Corn chips
00:44:50.77\00:44:53.58
and you got the black
bean corn chips and regular.
00:44:53.61\00:44:56.92
Don't they look delicious?
00:44:56.95\00:44:58.02
And that really you didn't
even know it was that easy.
00:44:58.05\00:44:59.87
Didn't you?
00:44:59.90\00:45:00.98
You thought she was
working really, really hard.
00:45:01.01\00:45:02.74
Sorry, aunt Myrtle.
00:45:02.77\00:45:04.54
I think aunt
Myrtle would still prefer
00:45:04.57\00:45:06.65
that you make it instead of her.
00:45:06.68\00:45:09.14
Okay, aunt Myrtle,
I'll do that for you.
00:45:09.17\00:45:10.95
Yes, right. In fact, I'm gonna--
00:45:10.98\00:45:12.06
And you know what, aunt Myrtle,
00:45:12.09\00:45:13.40
I think you were able to
try my Mediterranean Sliders
00:45:13.43\00:45:17.22
so watch this next recipe
I think you'll like these.
00:45:17.25\00:45:21.04
Let me read the recipe.
00:45:21.07\00:45:22.82
You will need--
00:45:22.85\00:45:23.90
Now I love falafels
00:46:39.27\00:46:41.62
and so I thought you know,
00:46:41.65\00:46:43.34
I'm gonna do a
little twist on that
00:46:43.37\00:46:45.56
and I found-- I loved
the little mini pocket breads
00:46:45.59\00:46:49.14
and look-- I
mean, they are so cute
00:46:49.17\00:46:51.64
and so if you can find
them use the little mini ones,
00:46:51.67\00:46:56.24
they are just, they are just--
00:46:56.27\00:46:58.77
If you can't you can
take the regular ones
00:46:58.80\00:47:00.82
and cut them into,
you know, small triangles
00:47:00.85\00:47:04.09
and then open them up
and put your patties in.
00:47:04.12\00:47:07.43
So we're gonna
start with the patties
00:47:07.46\00:47:10.71
and you're gonna
put everything into a--
00:47:10.74\00:47:15.42
well, this looks kind of big,
00:47:15.45\00:47:17.47
I think
everything will fit in here.
00:47:17.50\00:47:19.94
So what I did first to save time
00:47:19.97\00:47:22.91
was I took my onions
00:47:22.94\00:47:24.36
and so I wasn't using
any oil I put the water
00:47:24.39\00:47:28.11
and the McKay's chicken
style seasoning in the skillet
00:47:28.14\00:47:32.18
and I sauteed the onions
and that's why the onions
00:47:32.21\00:47:35.10
will have this
yellow flavor, I mean color.
00:47:35.13\00:47:37.86
It's because of the seasoning.
00:47:37.89\00:47:40.33
Yellow flavor?
00:47:40.36\00:47:42.61
McKay's, McKay's
chicken style seasoning.
00:47:42.64\00:47:45.61
So that's why it has that.
00:47:45.64\00:47:48.60
And that's a nice
way to cook your onions
00:47:48.63\00:47:53.09
so you don't have
the oil and the fats.
00:47:53.12\00:47:57.11
Okay, the garbanzo beans
have been drained and rinsed.
00:47:57.14\00:48:00.82
That's a really healthy food.
00:48:00.85\00:48:01.99
That's really healthy. And
then put the seasonings in.
00:48:02.02\00:48:06.72
Now VegeSal is my
favorite all purpose seasoner
00:48:06.75\00:48:10.07
but you can use
any of your favorite,
00:48:10.10\00:48:12.81
all purpose season salt.
00:48:12.84\00:48:15.51
You know, I recently tried
some just to make a new snack
00:48:15.54\00:48:19.02
and this might be a
good appetizer as well
00:48:19.05\00:48:21.30
that's not in the
cookbook but I took garbanzos
00:48:21.33\00:48:23.16
and just seasoned them with
a little bit of sprinkle salt
00:48:23.19\00:48:26.79
and cayenne pepper
and baked them in oven
00:48:26.82\00:48:28.38
and make them
crunchy and it was so good.
00:48:28.41\00:48:30.45
It's like
popcorn. It is delicious.
00:48:30.48\00:48:32.88
Can I put our
quick oats for a binder?
00:48:32.91\00:48:36.32
Now kalamata olives which
are from the Mediterranean
00:48:36.35\00:48:43.91
and the peperoncini's
and then the red pepper
00:48:43.94\00:48:49.99
and the breadcrumbs
00:48:50.02\00:48:55.96
and then sis, while
I'm putting the spinach in
00:48:55.99\00:48:59.03
since you have gloves in
your pocket at all times--
00:48:59.06\00:49:02.56
She is taking revenge with me.
00:49:02.59\00:49:04.70
You can crumble
the Chik'n patties
00:49:04.73\00:49:07.63
and we'll show you--
00:49:07.66\00:49:09.42
you can crumble the
Chik'n patties in here.
00:49:09.45\00:49:12.80
All right, but you
know I'd rather crumble
00:49:12.83\00:49:14.50
the Chik'n patties any
day than do the garlic.
00:49:14.53\00:49:17.52
So I just so you know.
I have a glove right here.
00:49:17.55\00:49:21.82
I let her smell my hands.
00:49:21.85\00:49:23.65
Do you want me to
do anything with this?
00:49:23.68\00:49:26.20
Yes, but forget
that just one second.
00:49:26.23\00:49:29.36
Well, I have-- and we using
00:49:29.39\00:49:31.16
the MorningStar
giller chik'n patties
00:49:31.19\00:49:35.33
and I'm not
cooking them before hand
00:49:35.36\00:49:37.74
so you can see they are soft
00:49:37.77\00:49:41.05
and you don't need
to put them in a skillet
00:49:41.08\00:49:45.12
and firm them up or roast,
00:49:45.15\00:49:46.85
you know, cook them before hand.
00:49:46.88\00:49:48.86
I just put them in my fist.
00:49:48.89\00:49:50.25
If you don't fry
these at better time
00:49:50.28\00:49:52.04
the texture of these
are is very, almost mushy.
00:49:52.07\00:49:55.46
Yes.
00:49:55.49\00:49:56.58
Texture but if
you want it firmer
00:49:56.61\00:49:58.91
you do need to
put it in a skillet.
00:49:58.94\00:50:01.07
But for this recipe you
don't need it to do that, okay.
00:50:01.10\00:50:03.83
So thanks, sis. You are welcome.
00:50:03.86\00:50:05.99
Okay, I'm
reaching my limit here on--
00:50:06.02\00:50:11.74
You know, I was really--
00:50:11.77\00:50:13.03
I maybe should have done
00:50:13.06\00:50:14.33
and I put this
in the recipe book
00:50:14.36\00:50:16.67
that if you do have
a small food processor
00:50:16.70\00:50:19.68
that you really can-- you
put this in a mixing bowl,
00:50:19.71\00:50:22.78
mix it all up and then do
it a couple batches at a time.
00:50:22.81\00:50:27.42
So we're gonna
see how this works.
00:50:27.45\00:50:28.97
I'm not sure.
00:50:29.00\00:50:30.51
That might do okay, we
might have to stir it up.
00:50:34.71\00:50:39.08
All right, let's
stir it up at first.
00:50:39.11\00:50:41.55
Yeah, let's stir
it up little bit.
00:50:41.58\00:50:44.07
Oh, that looks good.
00:50:44.10\00:50:46.66
And give it a one
more quick little spin.
00:50:46.69\00:50:52.21
Don't take long isn't?
00:50:52.24\00:50:53.30
No. There, that's good.
00:50:53.33\00:50:55.18
And if yours gets a little thick
00:50:55.21\00:50:56.81
you can add a little
bit of water, don't--
00:50:56.84\00:50:59.11
you don't want to add too much.
00:50:59.14\00:51:00.88
Okay, now what you are gonna do,
00:51:00.91\00:51:02.65
well, now what
Brenda's gonna do for us--
00:51:02.68\00:51:06.63
I got this nice little scoop.
00:51:06.66\00:51:08.07
I use little tiny scoop
00:51:08.10\00:51:10.92
because these are
appetizers remember.
00:51:10.95\00:51:13.32
And let's scoop them out.
00:51:13.35\00:51:15.01
I have put already
some nonstick backing spray
00:51:15.04\00:51:18.44
and you want to
put them on there
00:51:18.47\00:51:19.90
and they pat them
down just a little bit
00:51:19.93\00:51:21.55
because you're
gonna flat them out, sis.
00:51:21.58\00:51:22.85
Yeah, okay.
00:51:22.88\00:51:24.64
And then you will put this in
a 375 degree oven for 15 minutes
00:51:24.67\00:51:29.89
and then turn them over
and do another ten minutes
00:51:29.92\00:51:33.08
and this is what they look like
00:51:33.11\00:51:34.93
when you are--
when they are baked.
00:51:34.96\00:51:36.72
Aren't they cute?
00:51:36.75\00:51:37.82
And then to serve them
00:51:37.85\00:51:41.27
we'll get--
Linda's already started
00:51:41.30\00:51:42.71
on our cucumber
sauce, we got our better than
00:51:42.74\00:51:46.63
sour cream in here
and the fresh lemon juice
00:51:46.66\00:51:48.72
and the cayenne and season salt.
00:51:48.75\00:51:51.52
Now add the chopped cucumbers.
00:51:51.55\00:51:54.16
I like to use the
baby English cucumbers.
00:51:54.19\00:51:57.51
I like their flavor.
00:51:57.54\00:51:58.63
And what about the tomatoes?
00:51:58.66\00:51:59.79
And then diced
tomatoes and stir that up
00:51:59.82\00:52:05.36
and then you'll take
your little pocket bread
00:52:05.39\00:52:10.51
and then you're gonna
just cut a slit in it like this
00:52:10.54\00:52:15.02
and open it up, put
some of your sauce in it.
00:52:15.05\00:52:18.31
All right.
00:52:18.34\00:52:19.91
Put your patty in it and
put some lettuce and tomato
00:52:19.94\00:52:23.57
and you have an
awesome appetizer.
00:52:23.60\00:52:25.71
And we have some already
prepared for you to look at.
00:52:25.74\00:52:28.52
And so we had plated it up.
00:52:28.55\00:52:30.16
Isn't that beautiful?
00:52:30.19\00:52:32.53
Well, right now my
sisters and I have six cookbooks
00:52:32.56\00:52:36.34
including our new
cookbooks by Kellogg's
00:52:36.37\00:52:39.65
and they are all
vegan vegetarian cookbooks.
00:52:39.68\00:52:41.56
This one is our newest
00:52:41.59\00:52:42.69
the Micheff Sisters
cooking with Kellogg's.
00:52:42.72\00:52:45.07
Right now we
would like to show you
00:52:45.10\00:52:46.25
how you can get yours.
00:52:46.28\00:52:49.93
If you've enjoyed the
recipes you seen today
00:52:51.65\00:52:53.81
and would like to
purchase your own copy
00:52:53.84\00:52:55.49
of one of their cookbooks
00:52:55.52\00:52:56.89
including their new
cookbook Cooking with Kellogg's,
00:52:56.92\00:53:00.06
you can write to
3ABN, P.O. Box 220,
00:53:00.09\00:53:03.86
West Frankfort, Illinois 62896.
00:53:03.89\00:53:06.95
That's 3ABN, P.O. Box 220,
00:53:06.98\00:53:10.33
West Frankfort, Illinois 62896.
00:53:10.36\00:53:13.58
You can call 618-627-4651,
00:53:13.61\00:53:17.64
that's 618-627-4651
00:53:17.67\00:53:21.32
or if you would like to
contact the Micheff Sisters
00:53:21.35\00:53:23.69
for speaking
appointments or concerts
00:53:23.72\00:53:25.90
you can do so at their
website at micheffsisters.com
00:53:25.93\00:53:29.65
that micheffsisters.com.
00:53:29.68\00:53:35.78