Participants: Micheff Sisters
Series Code: TDY
Program Code: TDY014023A
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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 to our 3ABN today cooking program. 01:10 We are the Micheff Sisters. 01:12 I'm Linda. I'm Brenda. 01:14 And I'm Cinda. 01:15 And we are so excited about the program 01:17 that we have planned for you today. 01:20 In fact we're calling it Down Home Cooking. 01:24 With a little Southern flair. 01:26 Exactly. 01:27 Well, you know we always have those recipes in our homes 01:29 that are our go-to recipes that our kids love 01:32 or our families love and it's one those, 01:35 you know, comfort food kind of thing-- 01:36 When you go, what should we make for supper? 01:39 Oh, okay. 01:42 It's something just kind of go to. 01:43 Sometimes it's just something new 01:46 that we like to try to. 01:48 Exactly, but I-- there are certain foods 01:50 that just really, you know are family favorites 01:54 and so today we're kind of just going down home. 01:57 We're not, you know, make everything super fancy 02:00 its just really good food. 02:02 And guess what? 02:03 My sisters and I have a new cookbook out called 02:06 "The Micheff Sisters, Cooking with Kellogg's" 02:09 and Kellogg's cooperation contacted my sisters and I to, 02:15 to prepare this cookbook for you. 02:17 We used, they own quite a few 02:20 vegetarian products, I was really surprised. 02:23 Worthington Foods, Gardenburger. 02:26 They own quite a few vegetarian products 02:28 and so they asked us 02:30 if, we would be willing to take their products 02:32 and create recipes with them. 02:34 And so every single recipe in here 02:36 has one of the Kellogg's products-- 02:38 Has one of the vegan Kellogg's products, 02:40 because not all the products are vegan 02:43 some have some dairy in them, 02:45 but we're using the vegan product. 02:47 That's right. 02:49 So, we are really excited about that today 02:50 and I think, why don't we just give them a little preview 02:54 of what you have coming up on today's program. 02:57 We're gonna start off with my Vegetable Ziti 03:00 and it has a lot of good of their chicken patties in it. 03:04 And then we are gonna have Baked Chicken Patties. 03:06 Different twist on it. 03:08 That looks good. 03:09 Oh, and then we're gonna go to the ranch. 03:11 We're going to have really good hearty Ranch Salad. 03:15 That's right, and then we have Hungry Shepherd's Pie 03:19 and who doesn't love a good old fashioned 03:21 Hungry Shepherd's Pie. 03:23 It sound's good-- 03:24 We're gonna have Pot Roast Stew. 03:25 Yep. 03:27 It's a vegan one. 03:28 And there's lots of potatoes in that too-- 03:30 Oh, probably it's gonna be a good day for me. 03:33 She's in for a real treat because-- 03:36 Oh, I love potatoes. 03:38 Yes we do. It's a stew. 03:40 How could-- I don't know many people 03:42 don't like potatoes, seriously. 03:43 Have you met anybody that says, I just don't like potatoes? 03:45 No. 03:46 Yeah, I don't I have that actually, have you? 03:49 I haven't met them yet but I'm sure there's somebody. 03:53 There must be somebody, but we don't know of anyone. 03:55 Well, if you don't like potatoes, 03:57 you send them to me I'll eat them for you. 03:59 There you go. 04:00 There you go, I'll get you covered. 04:02 But sis, I'm-- let's get started 04:04 with the recipe for today and for this you will need... 04:41 And I am going to start right now with Cinda, 04:45 just, can you just mix the Mckay's Chicken Style 04:47 Seasoning together in the water. 04:49 And here's a little fork-- 04:50 comfort seasoning that we had ever since we were children. 04:54 It's my favorite seasoning, and I love it. 04:56 I do like in it, and they also have 04:58 a very good beef style seasoning. 05:00 So I like both of those really well and you're right, 05:03 that's something we grew up with. 05:04 And when you're not feeling good just broth in-- 05:07 put this in hot water and just sip it. 05:09 Yeah, I do that too. 05:11 It's like a chicken, 05:12 like almost like having chicken noodle soup. 05:15 But I wouldn't know what chicken noodles soup was, 05:17 because I've never had meat in my life, so. 05:19 I'm talking about veggie chicken noodle soup. 05:21 Oh, okay. 05:23 Well, I know she had that. 05:25 I did too, Mama made her all the time. 05:29 Can you, crank the fire up for me? 05:33 She's trying to crank it up. 05:36 Oops, wrong one. 05:37 And I want to give you a picture of the product 05:39 that we're using today, 05:41 it's the MorningStar Farms Griller's Chick'n 05:44 and it's a vegetarian chicken patty. 05:48 And so I am gonna show you 05:49 what we are gonna do that with this in a minute, 05:51 but that's the product that we are using today. 05:53 And I-- we are gonna start with our onions 05:55 and-- they have already been pre-sauteed 05:58 so they are really done so we don't have 06:01 worry about that anymore, they are done. 06:04 And while Cinda is putting that, 06:06 we'll just start heating those up. 06:07 I want to show you about 06:08 something really, really awesome. 06:11 We finally found a garlic press that is awesome. 06:15 Drum roll. 06:16 Okay, correction, Brenda found the garlic press. 06:20 And then she went and-- 06:22 She traveled the far reaches of the earth to do it. 06:25 And then she came back 06:26 and she had gotten one for each one of us. 06:28 Can you believe that? 06:29 It's so sweet. I can believe it. 06:32 Well, I have to-- 06:33 actually have Kent to take credit for all of it 06:35 because I was recently teaching 06:39 at AFCOE Europe in Germany, in Frankfurt, Germany 06:43 and I was staying with Gerda and Reed von Maur 06:48 and they, we are little down time 06:51 and I had told Gerda, I said, you know, 06:53 I am really looking for garlic press on the show. 06:55 We're always having struggling trying to find a garlic-- 06:59 Can't just can't even-- can't find a good one. 07:01 What were we doing? 07:03 See that. 07:04 Try it again. 07:08 Sounds like a sick rooster. 07:11 Thanks. 07:12 Well, she probably got like that by the time 07:14 she got through squeezing the thing. 07:15 I know, I can hardly squeeze anything. 07:18 So anyway, Gerda took me to this kitchen store 07:22 and we were in Frankfurt, Germany 07:25 and we asked the owner 07:27 if he had any good garlic presses. 07:28 Do you know, they have quite of few garlic presses. 07:30 And so he was showing me each one, he says, ah. 07:32 I said, but I want the best one. 07:34 He said oh, you want this one so he showed me this. 07:37 And I went yeah, but how do I know it works? 07:39 He goes, one moment madam, 07:40 and he could just speak broken English 07:42 and he went running out the door. 07:43 He is the manager of the store 07:45 and I said to Gerda, where is he going and she goes, 07:48 I am guessing he went to find you a clove of garlic. 07:50 I said, no. 07:52 Sure enough, few minutes later here 07:53 he comes running, running, running 07:56 and he comes there with the clove of garlic 07:58 and he said, okay, here you go 07:59 and he puts a garlic in and he use the-- 08:03 he didn't even take the little white film-- 08:04 The skin of the garlic he didn't take that off, 08:07 he put that in and he goes, now I'll show you 08:09 and he is squeezed it, it's effortless squeezing it 08:13 and then, out came a beautiful, fine, mince garlic 08:18 and inside was the white skin completely taken off 08:22 and so easy to clean, I couldn't believe it. 08:24 All right, show us, lets show us, make believe-- 08:27 make believers out of us, isn't that right? 08:29 So I want to say, first of all thank you so much to Gerda 08:33 and I also want to say a big thank you to Gerda and Reed 08:37 for what they are doing in Frankfurt, Germany. 08:40 Doug Batchelor has a school called 08:43 "Amazing Facts Center of Evangelism" 08:45 in Sacramento, and now he has started 08:47 a European division, it's called AFCOE, Europe, 08:50 Amazing Facts Center of Evangelism 08:52 and they are doing amazing job out there. 08:54 I had the most fun teaching the students out there, 08:58 every single day was wonderful. 09:00 In fact, I want to show a picture of you, 09:02 right now, of us having worship. 09:05 Every morning we had worship 09:06 and I was teaching them children songs 09:07 and here the picture of me around the piano 09:09 with the whole AFCOE team 09:11 and I just want to say, I love every one of them. 09:13 They are really precious to me. 09:16 So now you are gonna get a lesson on the garlic. 09:21 I mean about press. 09:23 So this one didn't have the skins on it, 09:25 so it was already moved. 09:26 So what I am gonna do 09:28 is I am just gonna take this right here 09:30 and put our garlic in right here 09:34 and goes like this 09:36 and I am gonna just put it right here 09:38 and look how effortless. 09:40 You didn't see me groaning or mourning or anything 09:42 just all that just like that. 09:44 Get all of it. 09:45 You just said keep right on talking. 09:47 Yeah, I know see you there. It was really beautiful. 09:52 I just love this thing so you guys, 09:53 you're gonna love yours too. 09:55 I am excited about it. 09:56 And really is it nice. 09:57 I might say excited about getting 09:59 some more vegetables in here. 10:00 So there are-- for this dish 10:02 we have our onions in here and we have our mushrooms 10:05 and you are gonna just saute those. 10:07 And we are gonna put in our asparagus. 10:10 Oh, I love asparagus. 10:12 That was another thing that I really loved 10:14 when I was in Germany, they have white asparagus. 10:17 And it is amazing-- 10:19 I had it one when I was over there, loved it. 10:20 Yes, you don't get it. 10:22 It was in season while I was there 10:23 so I was just so affected from my home it was 10:26 I was savoring every mouthful. 10:29 They don't-- it doesn't taste in same in the States, 10:31 it's different in Germany I just-- 10:33 I think they have the best white asparagus 10:35 anywhere in the world. 10:36 That you tasted so far. 10:38 I tasted so far. 10:39 That's right, I just want tell you that. 10:43 Did they have Brussels sprouts 10:45 and bringing the lots of fresh veggies? 10:47 Lot's of fresh veggies. 10:48 I and Loana, their cook was amazing. 10:51 She cooked-- they have all only vegan vegetarian there 10:55 and she was just amazing. 10:57 I loved her, so Loana, you are such a good cook. 11:00 I want to thank you for all those wonderful meals. 11:03 All right, what we are gonna do is just saute those 11:07 and you want them just tender crunchy, 11:09 they don't have to be-- 11:10 Asparagus doesn't take-- No, it doesn't. 11:12 So we are gonna ahead and mix up 11:14 our water and right here 11:18 and then let's take a look right here-- 11:22 What about you red pepper flakes? 11:24 Well, we do want put the red pepper flakes in there 11:26 because that's makes a huge difference 11:28 that's for sure and then-- 11:31 We'll get all the seasoning in here. 11:32 Will you put in the tomatoes? 11:35 Oh, that is the thing to put in there. 11:37 And then put the tomatoes in. 11:39 what you are you'll little behind the scenes-- 11:42 yeah, she doesn't want to dump this in 11:43 because she thinks it's gonna spill on. 11:45 I didn't, I just-- you know no, no, no, no, no. 11:49 Burst. 11:50 I just need a minute to I got to get my skillet right here. 11:53 So let me grab this. 11:55 Okay sis, will you move it 11:56 right over to the other side and then-- 11:59 You're kind of partial to this one now. 12:01 Well, I think, I think I needed in this skillet 12:03 if you don't mind sharing. 12:05 While you move it on take the dish. 12:10 While that's cooking over there 12:11 we are gonna heat this up really hard 12:13 and we are going to cut the patties. 12:15 Now these particular patties are soft. 12:18 So you need to saute them a little bit. 12:20 I do it just little non stick cooking spray in here 12:23 and I saute them a little bit. 12:25 And if you don't do that 12:27 there kind of messy, they will get messy 12:29 and so you don't want to do them. 12:30 You want them a little bit firmer. 12:31 So you have to do that let me get messy-- 12:33 Because I like that toasted flavor it gives it. 12:36 Yes, and I want to just keep our 12:38 nonstick cooking spray right here. 12:44 And it kind of a really soft, soft patties 12:47 so that's why I wanted to put my gloves on. 12:49 Strip like this and I do it once in here, 12:53 oops, once like this and then like this. 12:59 And just back and forth 13:01 and I am just gonna go and put that in the skillet. 13:05 And you are gonna just saute those until they are golden 13:11 and they are gonna be just nice and crispy and golden 13:14 and then you are gonna add unto this, 13:15 you got already this as-- Ziti is already cooked 13:21 so you could just add it right there 13:23 and as soon as the meat is brown 13:25 you just mix it all together and its ready to go. 13:28 That's it, it's that fast. 13:30 Linda, you can now just keep adding that. 13:32 We're just gonna crisp it up. 13:34 I have one already prepared for you 13:35 I want you to take a look right over here 13:38 and Cinda has garnished it so beautifully 13:40 and with just some peppers and some twigs of rosemary 13:44 and its-- all you need the fork. 13:47 Yeah, it looks delicious. 13:49 Well, something else that looks delicious 13:51 is Linda's chicken-- Baked Chicken Patties. 13:56 All right, would you read the recipe for me? 13:57 I sure will. For this you going to need... 14:40 And I think that's it. 14:41 All right, this dish is fast and easy. 14:45 Sis, if you could take these chicken patties. 14:49 And dip them in season bread crumbs 14:52 and you can make your own bread crumbs. 14:53 You can dry out your bread, put some seasoning in it, 14:57 little olive oil put them in the oven 14:59 and crush them up in your blinder or whatever 15:02 and you can have your own seasoned bread crumbs. 15:05 And it works really great. 15:06 I do without the olive oil. 15:08 I just crumble up my bread and toast it. 15:11 We've all ready sauteed the peppers 15:13 and the onions in the water and so that's all done. 15:17 And the chicken patties that we are using is right here. 15:20 You can see that 15:22 its the MorningStar Griller's Chick'n 15:25 and so sis, if you could turn this burner on, 15:28 I am gonna start our gravy 15:30 and you are gonna get you are started here too. 15:34 All right. I am getting it hot. 15:36 All right, and I am putting 15:37 in the McKay's chicken style seasoning. 15:39 You ready, Sis. 15:40 I am ready. Well wait, I will spray. 15:42 Hey, you told me you are ready. 15:44 Well, no, no backlog. 15:48 We are good. 15:50 And that's how you keep order, folks. 15:53 Not really. Oh, yeah. 15:57 You spray the tops to this too or-- 15:59 Yes, when and then yeah, turn them over. 16:01 Okay, I am gonna mix up 16:03 the flour here. 16:10 And you can use cornstarch if you in this 16:12 and turn it into gluten free. 16:15 I don't usually use a fork 16:16 but we will see how that goes in a minute. 16:19 I think that I did do this. 16:21 I did use cornstarch in this one, 16:23 the chicken also use flour. 16:24 So this one is cornstarch one. 16:27 You got this? 16:28 Yep. That's just has to heat. 16:30 Basically that just has to heat 16:32 and then you're gonna put this cornstarch mixture in. 16:37 As I said you can use flour and water to thicken it to 16:41 if you don't have cornstarch. 16:42 And make sure that when you are adding cornstarch 16:46 to a liquid make sure that 16:47 your liquid is cold that you are adding it to. 16:50 Because if you don't you are gonna have 16:52 instant lumps, so that that's trick. 16:55 And nobody likes lumps so. 16:57 Same with flour, you need to make sure that it's cold. 17:00 Now you can use a soy margarine in your gravy 17:03 if you want to add just little bit. 17:05 Sometimes I do sometimes I do not. 17:08 I do. 17:09 It just adds some of my flavor. 17:12 If you wake up every morning and go should I use it, 17:15 should I not, should I use-- 17:17 Well, you know it-- and you can use less too 17:20 if you want just enough just for-- 17:21 Whatever makes you happy. 17:24 Yeah, all right. 17:26 We are gonna-- 17:29 This is important step because a lot of people tell me 17:31 they don't know how to make gravy. 17:33 Then so this is good for-- you know, something that's 17:36 so simple to find out it really is that simple 17:38 just to put the gravy together. 17:39 With cornstarch you would use cold water to make it 17:45 and you like-- I mean with cornstarch 17:47 you mix up with cold water 17:48 but then you don't put it in your pot 17:50 until it's really hot. 17:51 Now with the flour mixture 17:53 that I mix up, I mix up flour like 17:55 if I get a half a cup of flour I probably do 3/4 cup of water 18:01 and then I mix it in cold water 18:03 and then I put it in my cold liquid 18:05 before I it even comes to the boil 18:06 and then I stir it around slowly till its thick 18:08 so you don't have any lumps and then I bring it to a boil. 18:13 It sounds good. 18:14 Yeah, so there is a couple ways to do it. 18:16 This is kind of hot now so we are going to put 18:19 the cornstarch mixture in here. 18:21 It's actually a very-- 18:22 this is actually a very fast gravy. 18:26 And if you happen to-- find some lumps in your gravy 18:32 if you have one of those immersion blenders 18:33 they are wonderful. 18:34 You can just stick it in there in a couple, 18:37 you know, squeezes with that immersion blunder 18:39 and the lumps are gone. 18:41 So you know-- 18:42 Well, the neat thing about cornstarch 18:44 is really rarely ever have ones. 18:46 Exactly. 18:48 It just makes a nice smooth gravy. 18:49 But you do need to let it simmer 18:51 so they get rid of that cornstarchy flavor, 18:53 you know, occasion there. 18:54 How are patties coming? 18:56 Oh, am I supposed to watch them? 18:58 Yeah. 19:02 You can leave them over and-- 19:04 Don't you worry I have-- 19:06 I think she got to cover that. I think she got to cover. 19:10 Look how pretty that is. 19:12 Yeah, they did turn out nice. 19:14 See. 19:15 They don't let you down. 19:17 There you are. 19:18 Sis, I'm gonna give you one of these 19:20 this thing right here 19:21 so that you can have a bowl there to put them in. 19:25 Okay. 19:26 And you are done, and they go. 19:29 Absolutely. 19:30 This is getting there, it's almost done. 19:35 You just-- you know what they say about 19:37 the watch pot that would never boil. 19:39 Okay, so everybody lets just not look, 19:41 sis, you know-- 19:43 Let me look that way for one moment 19:44 we'll have it all ready. 19:45 So, don't you look either, 19:47 what it's usually look away just look away. 19:50 It's getting thicker, it's getting thicker, okay. 19:54 Yeah, you can see it getting thicker. 19:56 Yeah, I can feel it 19:58 with the whip stirring a little bit harder. 20:02 So tell us about what is it in right in this 20:04 you are getting ready to add. 20:05 This is a Tofutti Sour Cream. 20:08 You don't have to put it in, 20:09 this makes a nice richer flavor. 20:13 You can just leave it like it is in it. 20:15 And it's a substitute, it's a vegan substitute-- 20:17 So if you don't have that use little fat sour cream. 20:22 If you use sour cream, we don't at home but-- 20:26 Right. I am just so used-- 20:27 And if you live in an area 20:29 that you can't get these kind of products 20:31 and we understand this is an international network, 20:34 there's many places in the world 20:35 that are not gonna gave of that to ever have 20:39 you know completely a diet with its non dairy 20:41 and so you go ahead and substitute 20:44 just it calls for a half a cup of, 20:46 you know, Tofutti Sour Cream. 20:48 Go ahead and use a half cup of regular sour cream. 20:50 And that will-- it's usually a cup for cup. 20:54 If you can see now, 20:56 see how it's all thick it's thicken. 20:58 Yes, it's all nice and thick. 20:59 And it gives a nice color. 21:02 Yep, it looks good. 21:04 Okay, sis, you can turn this off 21:05 and then you turn it off 21:07 and then you are gonna add the Tofutti Sour Cream to it. 21:17 All right. 21:18 And you just stir it all round see 21:19 how it makes it a little bit creamier. 21:23 Just gives it a boldness, a richness. 21:25 And then what we are gonna-- 21:26 We saw the color change. 21:28 And then I usually put a little bit of gravy 21:32 right on the bottom of that pan put the patties in, 21:34 put gravy on top then you put your onions 21:37 and your peppers on top of that-- 21:39 And these have been sauteed. 21:40 Sauteed all ready, a little more gravy 21:42 and you have something like that. 21:43 And you bake it for 350 degrees for about 20 min. 21:46 About 20 minutes. And there-- 21:48 Or you can server it like this 21:50 and have the gravy a little on top 21:52 and a little and serve the gravy on the side. 21:54 So its your choice whichever way you want to serve it, 21:57 but it makes a nice entrée very quick nice entrée. 22:00 Well, from my quick and easy supper I love salads. 22:05 And I love salads that are whole meals. 22:09 I love them so I am going to read the recipe 22:12 for the Ranch Hand Salad. 22:14 You will need. 23:35 This salad is actually it sounds like 23:38 a lot of ingredients but its-- 23:41 It's really easy to make 23:43 and you can make most of it several days ahead of time 23:47 and the dressings will last in refrigerator 23:50 for at least week and so I-- 23:53 I can top one fresh each day. 23:54 And that's what I do for Joe and I, 23:56 if he gets home late from work then I can just-- 23:58 I have all these ingredients in the fridge 24:00 and you just put it together and you are good. 24:03 So I am gonna the-- the product 24:06 that I am using is Tender Bits 24:08 and let me show you what Tender Bits are. 24:10 From Loma Linda. 24:12 And there so many ways you can use this. 24:15 And I really like just the added flavor 24:21 it gives to salad. 24:22 So Linda, lets get you started with the Tender Bits. 24:26 Let's show you with a raw one. 24:28 No, I go like this, there this is a Tender Bit 24:33 and I am actually not good filling this, 24:36 I don't slice these in half. 24:38 I like-- if you wanted them crispier you can. 24:42 But I like them just leave them whole. 24:46 The reason she even said that 24:47 is because in our family growing up. 24:49 Everything was cut half. 24:50 Lot of people won't even thought of cutting them half 24:53 but everything was cut in half 24:54 because mom was trying to stretch the meal. 24:56 But we didn't know why. 24:58 We didn't know why until recently actually 24:59 when we asked mom, and said mom, 25:01 why was that you always cut those scallops in half. 25:04 Because now we all like them better that way. 25:06 And she said I was just trying to stretch the meal. 25:08 Its no big secret. 25:11 So I am dipping in crumbs. 25:13 So we took the corn chips 25:15 and you can take your favorite corn chip 25:17 and you dip them in the crumb and the juice-- 25:20 you want to grind the corn chips up 25:23 and then you will press it down 25:25 so that you want really coat the Tender Bit really well. 25:30 You could even put them in the liquid from the can 25:35 so they are even moisture and then dip them in. 25:39 And then just spray your hot skillet 25:41 with your nonstick cooking spray 25:44 and then you are gonna saute those. 25:46 Now you could also put them in the oven. 25:50 You could put them for like 375 25:52 and you could and turn them 25:54 over half way through baking 25:56 until they get crisp on both sides. 25:58 So you could do it in the oven if you have the time. 26:00 The skillet just makes it so much faster I think. 26:03 So okay, sis, you and I 26:04 are gonna get started on the dressing. 26:06 But before you do the dressing-- 26:07 There's two dressings. 26:08 Yes. Not just one but two. 26:10 She is telling like-- she is giving you both-- 26:13 but a really super duper recipe today. 26:15 I mean, you are not getting one you are getting two. 26:17 But I want to explain because to save time 26:21 I've already done the corn. 26:23 Now Joe and I are-- we love fresh corn in the cup 26:28 so I almost always have fresh corn 26:30 in the cup in my refrigerator 26:32 but if you don't you can use frozen. 26:36 And you can put this on a cookie sheet 26:38 and bake it in the oven again if you want 26:41 and just spray a little bit of the nonstick cooking spray 26:45 or you can do it in the skillet until it gets brown. 26:48 Because you want it, 26:49 you want that flavor of the roasted flavor. 26:53 So I've already done that. 26:55 So I have got all this assembled too. 26:58 We are ready to assemble our dressing. 27:00 So, I am gonna go ahead do the-- 27:03 Yeah, me to start-- make some mine up together. 27:05 Right, so for your dressing she is gonna take her-- 27:09 It's like a barbecue. 27:10 It's like a-- it's a barbecue base 27:12 and so I love the tangy flavor that it has. 27:16 So go ahead and you mix all your ingredients 27:19 and then use your wire whisk and just whip it up, okay. 27:22 And by the way, if you say oh, they read those recipes 27:25 so fast I couldn't right them down. 27:27 Don't worry about it. 27:28 You can really relax and just enjoy the program 27:30 because all the recipes that we have right now 27:35 you can find them in two places. 27:36 You can go to a Micheff sisters website 27:38 just go to micheffsisters.com 27:41 and you are not only find the recipe 27:43 but you will find the picture of the recipe there 27:45 so that you can see what-- what is it you like to make 27:48 and Micheff is m-i-c-h-e-f-f sisters.com 27:53 and you can find it there as well as the 3ABN website. 27:56 So two places you can go get the recipe, don't worry. 27:58 Oh, wait a minute there is three places. 28:00 You could buy our new cookbook. 28:02 That's right, and you can get 28:03 the recipe right in the cookbook. 28:05 That's true. 28:07 What you really would want to do 28:08 because there are so many really 28:09 amazing recipes in this cookbook. 28:11 Not just because we made them or created them 28:13 but because we've also tried and tested them 28:15 and so is a whole lot of the people telling us 28:17 they really appreciate the recipes. 28:19 Okay, I am gonna take an avocado and slice it. 28:23 Now I wish that I had 28:26 the avocados in David and Katie's 28:28 in my kid's backyard but since I don't. 28:31 Oh, those are amazing. 28:33 Yeah. Oh. 28:35 They send them in the mail, David sends them in the mail. 28:38 In fact David-- 28:39 For mom and he shares them with-- 28:41 and she shares them with me. 28:42 I will say, when I was visiting mom and dad 28:43 a couple of weeks ago, David had send them 28:46 a whole box of Avocados and all were very good. 28:51 And amazing they ship pretty good 28:52 because not any of them-- not any of them 28:54 were you know, messed up. 28:56 If its fresh they don't turn dark 28:57 but you can imagine what is getting like 28:59 when we actually came eat off it free-- 29:02 I'm pretty sure she didn't want this happen but I am sorry. 29:05 Sis, can you-- 29:06 We are in a situation like this. 29:08 You just look at. 29:10 No, there and go the-- go and do the favor. 29:15 Don't mind if I do? 29:16 No. 29:19 Seriously. Seriously, guys. 29:21 Okay, paper towel for you. 29:22 Can you imagine what's gonna be 29:23 like eating the fruit off of the tree of life. 29:26 Oh, it's amazing. 29:27 I mean that's gonna be real eating. 29:30 Yes, it is. 29:31 Thanks for saving the day, sis. 29:32 Hey, you are welcome. 29:34 Okay, so you're gonna peal you're-- 29:37 the skin off your avocado 29:41 and-- now I like-- 29:43 you can use a fork to smash it up. 29:46 I like to use a pastry blunder. 29:49 You want to mash, mash it up. 29:53 So there we go let's move my-- 29:59 get my mess out of here. 30:01 Okay, so I take my pastry blunder 30:03 and I am gonna mash this avocado up like this. 30:09 I love avocados. 30:12 They are wonderful. 30:13 I love to make sandwiches out of them 30:15 or just eat it on toast. 30:16 Well, we have-- the only thing avocados really do 30:19 is they can take place of more high fat meal. 30:23 A lot of people put meal on their sandwiches 30:25 when they-- and if you just put spread 30:27 a little thin layer of avocado you will miss that meal 30:31 the meal goes out that more of a-- 30:33 if the experience you have in your mouth 30:34 it's a smooth texture 30:38 and this avocado will take that place 30:40 and it will have good fat. 30:42 And I think you will enjoy it. 30:44 Because avocado is-- it is high in fat 30:48 but it's a good fat and you don't eat a lot of it. 30:52 You know, you eat a-- you know a portion of it. 30:55 Because some people have this say 30:57 well, there anything good about fat. 31:00 But there are fats that are healthy for us 31:02 and that our bodies actually need 31:04 and avocado is one of them. 31:06 So and it's everything in moderation 31:08 and being temperance I all things too 31:10 because its important that yes, if you ate you know, 31:13 you know 10 avocados at one meal that quite won't be 31:16 the healthiest option for you, you know. 31:19 I don't know who could eat 10 at one meal, they are filling. 31:22 They are good though. 31:23 If you don't have a pastry bender 31:25 I mean, I love my pastry bender. 31:28 I know you use one too. 31:29 You love that one? No. 31:30 Oh, that I will-- She picked it right. 31:34 That's teasing me isn't it? 31:36 I should have got to look that. 31:38 Okay, now ill add my grapeseed vegenaise. 31:41 I-- this is a vegan mayonnaise but I love the grapeseed. 31:46 They've got different versions of it, 31:48 but I love the grapeseed vegenaise. 31:50 I actually the low-- 31:52 they have low fat grapeseed vegenaise 31:55 and I really like that one too, actually that-- 31:57 that's ones my favorite the low fat. 32:00 And you gonna cut those calories we're done count. 32:02 Exactly. Exactly. 32:05 So add-- I am gonna add that. 32:07 Okay. 32:08 Add a little bit and make sure of your soy 32:11 or almond milk mixture its the original flavor 32:13 and not the vanilla flavor. 32:17 Add our seasonings. 32:18 Okay. 32:19 By the way, I am good to go over here. 32:21 Good. I think I did you proud. 32:23 Awesome. You always do me proud. 32:25 No. 32:30 Okay, so we'll mix this up and that's it for the dressing. 32:37 I mean, that's really fast. 32:41 And this will last in refrigerator, 32:45 you know several days so-- 32:46 And it is delicious. 32:48 You want to use this? Oh, it's so good. 32:50 Actually I want to kind of chunky. 32:51 You wanna chunky, okay. 32:53 No wire whisk for her. 32:54 I am just not gonna give it to her you know. 32:58 Okay. She will stay right over here. 32:59 You see how fast that's going, this salad is going together 33:02 and if you have this all made up 33:04 several days ahead a time then when it comes your dinner 33:08 you can just-- you are gonna see 33:09 we are gonna put this salad together for you. 33:11 How's our-- May I take this? 33:13 Okay, I was gonna leave a corner of it 33:15 just to give the tomatoes. 33:17 Okay, we will use the cold ones. 33:18 Okay, hold on. 33:20 Okay, I am gonna take my washed 33:23 and drained Romaine lettuce 33:26 and just break it up into pieces. 33:29 We are not careful, don't have to-- 33:31 Just bite size pieces, you don't want 33:34 like little chunks but just bite size pieces. 33:37 Noticed the color green 33:38 and also you have red going on here, 33:41 yellow, you've got the beans. 33:44 When you color your plate like a rainbow 33:47 you gonna have good nutrition. 33:49 And that is so important. 33:50 Make sure you have different textures, colors. 33:53 Even you have to stop and think, I wonder 33:55 if I am getting enough nutrition. 33:56 If it is colored like a rainbow 33:59 with all the beautiful colors on your plate 34:01 you are getting good nutrition. 34:03 You know, she is actually right. 34:05 We tease her but it's the truth. 34:07 She is spot on. 34:10 It's a good real thing. 34:11 Okay, so now I am gonna 34:13 just start sprinkling this stuff on. 34:17 So sis, I like to cut the grape tomatoes in half 34:21 just because I-- I don't like 34:23 to bite down on a big tomato, you know, 34:26 because the seeds coming out every where. 34:28 So-- because I probably shot you with the seed before. 34:33 Maybe so. I have not done it to you, sis. 34:36 So I am gonna slice them in half it-- 34:38 if you like to crunch down on the tomato in your mouth 34:41 a big one go ahead and leave them whole. 34:43 It's okay if I do it for you though. 34:44 Yeah, need to be that. 34:45 Speaking of spitting seeds 34:47 when we lived in Wisconsin there was a place over 34:51 that you would go to one of the cities there 34:53 and they had people from all over the world 34:56 come to see how they far 34:58 they could spit a watermelon seed. 35:00 And they had big prizes for it. 35:02 I am serious and then all the free watermelon. 35:05 You want me to tell you a confession? 35:07 What? 35:08 I competed in one of those competitions. 35:11 I truly did. 35:15 All right, this is the first time knowing that. 35:18 I did, you put the seed in your mouth 35:20 and then you kind of go, you got to get back, 35:22 you know, seed and get, 35:23 you know, get the aim you just go-- 35:27 Did you win? 35:28 It's all technique. Did you win? 35:30 You know, I don't even remember that but-- I did compete. 35:35 But literally people from all over the world 35:37 came to this place to see who could spit it the far. 35:41 You know what, I tell you what, 35:44 I'll teach you how to spit on the-- 35:45 No, I you know want, 35:46 I am really just fine you know, I'll do this. 35:49 In fact, the folks here might 35:50 want to just join in that contest. 35:52 Now actually I am going to stick with the-- 35:55 Okay, I am gonna sprinkle the salad with corn. 35:59 Then I will sprinkle some-- you paste it-- 36:02 if you put it as much as you want. 36:05 Sis, if you put some tomatoes on it, 36:06 put the black beans. 36:09 And now jalapenos-- 36:12 Jalapenos slices are totally optional 36:15 but I highly recommend it and some-- 36:18 you put some Tender Bits on, some olives 36:23 and then what you're gonna do is-- 36:28 oh, she is gonna get really pretty. 36:31 I'm going to say, you know. 36:32 She saw, she saw what I did for the sample. 36:34 I was gonna say, I was just trying 36:35 to recreate of here. 36:37 Okay, so then you are gonna just take your salad dressing. 36:40 I drizzle this one on first and it really doesn't matter, 36:43 but I drizzle this on. 36:46 Just like that. 36:48 And then put this on 36:54 and that is your Ranch Hand Salad. 36:56 A meal in itself. 36:58 I can't wait-- where is the fork? 37:00 I think we should taste this. 37:01 All right. 37:03 Make sure I-- make sure 37:05 I get some of that all that dressing. 37:11 Drum roll. 37:14 And you have one over there. 37:15 While she is her salad we have one already 37:17 put it over here and plated it up just-- 37:19 I'll think I wait a till later. 37:21 Don't mind if I do. 37:24 What coming up next is my Hungry Shepherd's Pie. 37:28 Let me read the recipe for you. 37:29 For these you will need. 38:23 Now this is my version of the Hungry Shepherd's Pie. 38:26 And it's a good one. 38:28 And there's many variations, I chose-- 38:29 Oh, there's hundreds. 38:31 I chose to just make it very simple 38:32 because if you have somebody 38:34 that just can't stand green vegetables, 38:36 this is what I had in mind when I was thinking about this, 38:39 as I just used the corn. 38:41 But honestly, I like to put peas in it, 38:43 I like to put mixed vegetables, if you could just buy-- 38:46 You can-- you put green beans, 38:47 but if you get it even a package of frozen 38:49 mixed vegetables and layer in between, 38:50 you can do that as well. 38:52 But this is gonna be very easy, I'm gonna have you 38:54 just put the fire on, turn it on 38:56 and this one right here. 38:58 I've already precooked the onions 39:00 because as you know, every one of us-- 39:03 The Micheff sisters do not like raw onions. 39:06 Not at all. Love onions, not raw. 39:09 And so, sis, if you would 39:10 just put that in the pan, they're all-- 39:12 and I just sauteed 39:13 those in a little non-stick cooking spray 39:16 and that's all I used. 39:17 I've been really trying hard 39:19 where I don't have to put the all that 39:20 couple tablespoons of oil in my dish, 39:23 where I can cut those calories that way. 39:24 I try to do it and that's why-- 39:26 Unless, it's what flavors your dish. 39:28 So, I said whenever I can. 39:29 Whenever I can. 39:30 But you know, with the onions, 39:32 I've had-- I've gone to someone's house before 39:35 and they say, "we just-- 39:37 I know you don't like raw onions 39:40 so I minced them up really fine so you couldn't see them." 39:44 And it's not that I don't like them, 39:46 it's that they bother my stomach. 39:48 I just don't like them. 39:52 I'll be honest, I just don't like them. 39:54 So, guess what, now while she is putting 39:57 that onions in there, 39:59 Cinda, you're gonna get the privilege 40:00 of using our brand new garlic press. 40:02 Yay. Yay, so. 40:03 I'm excited about this. 40:05 So all you do is put than in there. 40:08 Yeah, but I can probably put both of them in here-- 40:10 Probably so, and Linda's gonna just scrape that off for you, 40:13 I'm gonna step back 40:14 and you can see how easy that is. 40:16 And just squeeze it and it's just effortless. 40:18 Isn't that amazing? 40:20 Wow, I really like that. 40:23 That's really nice. 40:24 It's the easiest one to clean, I've ever seen. 40:27 That's really nice. 40:30 Wow, and it got it all. 40:32 Yeah, isn't that something? 40:34 It's like, empty inside. 40:36 It smells great too. 40:38 That's awesome. 40:39 I love it, I'll tell you what Gerda, 40:41 every time I use my garlic press 40:43 I'm going to have so many wonderful memories 40:44 of my time spent with you and Reed and AFCOE Europe. 40:47 You know what you should do? What? 40:49 Every single time you do, 40:51 you use your garlic press you say a prayer for them. 40:54 That's a good idea and I will do that for you guys 40:56 because I promised to pray for you 40:57 and lift you up in prayer. 40:58 They're doing amazing evangelism over there. 41:01 Can I just tell you a quick story 41:02 while she's sauteing the burger in here, sis? 41:04 Would you put that burger in there, 41:05 I want to share this with you. 41:07 I was you know, teaching the classes 41:10 to the AFCOE students during the day 41:13 and, and then in the afternoon 41:15 they go out and they put to use 41:17 all the tools of evangelism that they learn in class. 41:19 Well, I had to run in to the mall 41:22 where we were getting this garlic press 41:24 and as we were leaving, Gerda was-- 41:26 I had to get some money in the machine 41:27 to pay for the parking, 41:29 while we're waiting for the parking, 41:31 there were three young ladies 41:32 that were standing there and they were like, 41:33 "I love your shoes, where'd you get your shoes?" 41:35 And of course, you know, I'm going to be 41:36 in four inch heeled boots, you know, because I'm short. 41:40 And, and I saw I was short on my shoes 41:42 and they said, "Wow, where are you from?" 41:44 And I said I'm from America and I live in Tennessee 41:47 and I was telling them, and I said-- 41:48 they said, "what are you doing here?" 41:50 I said, "Oh, I'm so glad you asked me, 41:51 and I told them all about AFCOE. 41:53 I said in fact, I'm speaking here tomorrow night, 41:55 why don't you come and hear me? 41:57 And, can you-- I tell you, then Gerda 41:59 and I prayed and prayed and prayed all the way home 42:01 and said Lord, please, allow them to come. 42:03 All three of those ladies, 42:04 they had to drive about 40 minutes, 42:06 they came the next night to the meetings and I was so-- 42:08 That's awesome. 42:10 Is it? That's awesome. 42:11 Isn't it wonderful how God answers prayer? 42:13 Yes, that's awesome. 42:14 And all because they liked my shoes. 42:16 Now imagine that. 42:18 Well, and really it's all because you prayed. 42:20 Exactly. 42:21 You know that-- remember that song in Sabbath school? 42:24 "A Sermon in Shoes." 42:25 Do you know oh Christian You're a sermon in shoes 42:31 I love that song too. 42:33 Well, put in that burger in there 42:35 and now, sis, if you'll help me we'll just-- 42:38 Add all the spices and Linda, you put in the Bullion 42:44 and the ketchup and the salts. 42:48 Cinda, and I will give you the honor of putting 42:50 the cayenne pepper in there. 42:52 You know, that I see there. 42:53 Do you know when you were in Germany, 42:55 I was in Florida and I met the sweetest little lady. 43:03 She's 100 years old Miss Lillian 43:06 and she watches our show faithfully. 43:10 And even at 100, loves them. Let's say hi to Ms. Lillian. 43:12 The Micheff Sisters say hello. Hi, Ms. Lillian. 43:16 She was the sweetest lady. 43:19 And she said to give my sisters, 43:20 oh, Ms. Lillian, look-- no, no, 43:22 I got to get in the middle. 43:23 She said to give my sister's a hug, 43:25 so there you go. 43:28 Oh, in fact we're gonna be coming 43:29 to a lot of camp meetings this year, so we're hoping 43:31 that we'll get a chance to give you a hug too. 43:35 While that is, you got to mix that up really good, 43:37 and then we're going to add... 43:39 I think that will help me. 43:41 That will help you out right there, 43:44 an she's just-- mix that up really good, 43:46 that's gonna absorb the liquid. 43:49 And we don't have to worry about cooking this too much, 43:50 because we're going to bake this in the oven 43:52 when we're all finished lying up. 43:54 It's going to bake for one hour at 375 degrees 43:57 and so this is gonna get nice and cooked in the oven. 43:59 Here's what we're gonna do now though. 44:01 Do you want me to spray the bottom of this first? 44:02 Yeah, that'll be good. 44:03 That's what I was thinking. 44:04 Here, spray that over there if you would. 44:07 There you go. See how that's just mixed. 44:09 And then, I'm going to just go like this 44:14 and we're gonna put all that in here, right there. 44:18 Better if I help you. 44:20 So it's like a meatloaf almost, like, on the bottom. 44:23 Exactly, and you've heard about, 44:25 you know, somebody says I'm a meat 44:27 and potatoes person myself, you could make a meat 44:29 and potatoes person right here. 44:31 You know, just the good kind. 44:33 Well, I could be the potato person, 44:34 but the meat, uh. 44:36 I'll bet you meat. 44:38 All right, now, Cinda, 44:39 if we're going to just-- I'll put he corn on 44:41 and you put the mashed potatoes on, okay. 44:43 Okay, I'll-- just, don't you even worry about it. 44:46 I will take care of the mashed potatoes. 44:48 At this stage, this is the place 44:50 when you-- what you doing? Get out-- 44:52 You said take care of the mashed potatoes, 44:54 I'm gonna take care of the mashed potatoes. 44:56 Yeah, she really is. 44:58 You want me to put it on? 45:00 There we go, while she's eating the mashed potatoes. 45:02 I'm a little busy right now. 45:03 All right, you're going to just layer 45:05 the mashed potatoes on top like this, 45:08 and sis, why don't you do that because-- 45:12 what we're going to do is finish 45:14 with the mashed potatoes right here. 45:16 Here's what we're gonna do is, 45:18 turn this on real quick, put some spray in there, 45:21 and we're going to melt our margarine. 45:23 And cook and help you at the same time. 45:25 I'm multi talented. 45:27 Yes, you are, so we're going to melt 45:29 the margarine in there, and you could put this-- 45:32 finish layering this up for me, sis. 45:34 Okay, what and bread. 45:35 Okay, and then we have bread. 45:37 And this is just, like a whole, 45:39 like a loaf of bread right here, a slice 45:41 that you're just going to take it 45:42 and tear it into pieces. 45:43 That's all you're gonna do. 45:45 So just tiny little pieces like this, 45:47 and, and it's already been done for you, 45:50 so I'm just gonna add this to the margarine. 45:53 We're going to sprinkle our seasonings on top. 45:56 Okay, and just mix that around really good 46:01 and Cinda, as soon as you're done with the, 46:05 let me grab one dish from here and I can help you here. 46:07 I might just have to eat the rest of them. 46:09 And so I, I better spread this on quick, 46:11 we might not have any on the top. 46:16 Hey. 46:17 Okay. And, there you go. 46:20 I think grandma got us into loving potatoes. 46:23 Yes, she did. 46:24 No, you know, she could peel fat potatoes 46:27 faster than anybody I've ever seen. 46:29 And she did it all with a knife. 46:31 Now that's all absorbed, so what you're going to do 46:35 is you're just going to now sprinkle these all over the top 46:39 and you're-- as I say-- now I like cover this 46:42 with a little foil while it's baking at first. 46:45 And, so that it gets all the heat distributed evenly. 46:50 And you're going to bake that, 46:51 put a little foil over it, bake it. 46:53 Bake it and in the last 15 minutes 46:55 take the foil off, okay. 46:57 And here I have one already ready for you. 46:59 and Cinda garnished it. 47:00 What did you garnish it with, sis? 47:03 Fresh oregano and little grape tomatoes. 47:06 Isn't that pretty? 47:07 And ready to eat. Now Cinda needs is a fork. 47:10 That's exactly right, don't tempt me. 47:12 We'll we're not done yet, because we have a-- 47:15 Pot Roast Stew. 47:16 That's right, sis, will you read the recipe for me? 47:20 Sure, you will need... 47:56 This is one of those recipes 47:58 that mom used to make a lot when we were kids. 48:01 And one thing that I really loved about it. 48:04 Mom would make her special biscuits, 48:06 and you could even pour it over the top of biscuits. 48:09 That's just an option, if you want to have biscuits, 48:12 you can put the stew on top of the biscuits. 48:14 Well, I also like to see the stew, 48:16 the stew baked in to oven with the biscuits on top, 48:19 and they bake-- and sometimes mom would bake 48:21 and make a pot pie out of it. 48:22 Oh, hearty memory goes say-- Oh, mom, I'm coming home. 48:27 Well, the product that Linda is using today 48:30 is called skallops, Worthington Vegetable Skallops. 48:33 And We enjoy these, our entire childhood-- 48:38 We grew up eating these and, we love it. 48:41 Sometimes mom would just do something really simple, 48:43 and she'd just spread it with cracker crumbs 48:45 and, and fry them and, oh, wow. 48:48 They're so good. 48:49 In fact, your grandsons, that's one of their favorites. 48:52 Yes, it is, Michael and Jason 48:54 absolutely love grandmas fried skallops, 48:58 aunt Cinda's fried scallops aunt Linda's fried-- 49:00 they don't care who, they just love it. 49:03 Well, there's always that food, 49:04 you know, those foods that are like, 49:05 comfort foods, family foods, you know, that you like 49:08 and maybe you don't have every day. 49:10 But this stew, you can do anything with it. 49:12 You can put, green beans in it, 49:15 you can put your favorite vegetables, 49:17 I chose to make it simple, you know, today. 49:20 But you can put just whatever you want in it. 49:22 Well, mom made it different every time she made it. 49:24 Yeah, she did. That's right. 49:25 And this is I've just got like eight cups of water, 49:29 and I'm gonna put the onions in. 49:31 Now there are sauteed ahead of time 49:32 because they will be done by the time the potatoes-- 49:36 They'll be cooked by the time everything else is done. 49:38 So I don't have to do that for this. 49:40 And then I'm going to put the celery in. 49:43 Cut on a diagonal. 49:45 Yes, and this goes in your favorite-- 49:47 Does that change the flavor, sis, 49:49 if it's not cut in diagonal? 49:51 This is some of the McKay's Beef Style Seasoning 49:54 that we grew up on, which I love. 49:56 And this is the Bragg's Liquid Aminos 50:00 which is like a soy sauce that is not fermented. 50:03 In fact, peoples that don't know, 50:04 it's just Bragg, not plural, Bragg Liquid Aminos. 50:07 We hear it so often we say, Bragg's, Bragg's, Bragg's. 50:11 We're bragging about it, we're not brags about it. 50:14 We're bragging about it. 50:16 And I'm going to go ahead, for this stew, 50:18 the potatoes cook fast, everything cooks fast in here. 50:21 I'm just going to put it all in together. 50:23 And for those that don't know what Bragg's Liquid Aminos is, 50:26 it's a substitute for soy sauce, unfermented. 50:29 It's just not-- yeah, unfermented. 50:31 I like the flavor better than soy sauce. 50:33 Yeah, I do too. 50:34 Okay, we're going to let that cook, I've got it on high. 50:37 And we're gonna let that cook 50:38 and you can mix up the gravy's, sis. 50:40 And, Cin, if you, if you could cut the Skallops in half. 50:43 In half? Sliced or like this? 50:47 Just, that's fine. 50:48 Like, you want them this way, or do you want them-- 50:50 They're just like. Hiya! 50:52 Like that? 50:53 Oh, oh, good. This is going to be fun. 50:55 Hiya! 51:01 Very nice. I like this job. 51:03 You should have fun in the kitchen 51:04 So now let's move on to the gravy. 51:06 She has the flour, she's going to stir the water in it. 51:09 Whip it up and just a little bit of um, 51:13 Cannola oil or you can use your favorite olive oil in it, 51:16 just to give it a little bit of flavor that in it. 51:20 And it's all ready to go for when this is fully cooked. 51:24 Okay, well, then you're going to add all of this. 51:27 Add this, and it's going to look like this. 51:34 That looks good enough to eat, sis. 51:36 Yes, the gravy gets so-- it's so, 51:38 it's a really delicious dish 51:39 and we've told you all the different ways that-- 51:41 Maybe not all the different ways. 51:42 That looks so good I want to soak it up with a biscuit. 51:45 That's right. 51:46 Well, do you want to tell them about our new cookbook? 51:48 Yes, we want to show you, this is our brand new 51:51 "The Micheff Sisters, Cooking with Kellogg's. 51:54 My sisters and I, I would like to show you right now, 51:56 we have not one, not two but six cookbooks out now. 51:59 This is our latest. 52:00 And right now we'd like to show you 52:01 how you can get one too. 52:05 If you've enjoyed the recipes you've seen today 52:07 and would like to purchase your own copy 52:09 of one of their cookbooks, including their new cookbook 52:12 "Cooking with Kellog's." 52:13 You can write to 3ABN. 52:15 P.O Box 220, West Frankfort, Illinois, 62896. 52:20 that's 3ABN, P.O Box 220, 52:24 West Frankfort, Illinois, 62896. 52:27 You can call 618-627-4651. 52:31 That's 618-627-4651. 52:35 Or, if you'd like to contact the Micheff Sisters, 52:37 for speaking appointments or concerts, 52:39 you can do so at their website at micheffsisters.com 52:43 That's M-I-C-H-E-F-F Sisters.com. |
Revised 2015-03-05