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
00:01:06.30\00:01:08.11
to another 3ABN
today cooking program.
00:01:08.14\00:01:11.30
We are the Micheff
Sisters. And I'm Linda.
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I'm Brenda. And I'm Cinda.
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We tell you
that its time there's
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so many people will
get us all mixed up.
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I honestly don't
know why that is?
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But they'll call
me Linda or Cinda
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or they'll call
you guys my name and--
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But you know
honestly, our dad does that too.
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Hey, Linda, Brenda, Cinda
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oh, you know which
one I mean, get over here.
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So we started
calling us sunshine,
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I thought that
was my special name
00:01:39.77\00:01:41.74
until I realized he
called them sunshine too.
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All of us have special names.
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Now, wait a
minute, I'm sunshine.
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He just made it--
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he just made it
easy for himself.
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We love you, daddy.
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Yep, just answer, hi,
daddy. Well, hi, sunshine.
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Well, today we are
calling this program
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Let's Celebrate.
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What are we
celebrating, you ask?
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God's great love for
all of us. That's right.
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Everyday of life is
the day to celebrate.
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And so you
don't have to have a--
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you know, make
up a special reason.
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We already have
a special reason.
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That's right. You know.
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You know, I at--
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when my kids were growing up,
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I would find ways to
just kind of brighten a week
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or brighten a
month and celebrate.
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I remember when Katie
fell and broke her foot,
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she was just so and I was like--
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let's have a party.
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You broke your foot,
you've never done that before.
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This is it, let's have a party.
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She looked at me
and we had a party.
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Well, it says in Philippians,
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rejoice in the Lord
always, and again I say rejoice.
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So I made kinds of special
food and we just celebrated.
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Speaking of special food,
there is something special
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about this program
that we're celebrating too
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and that's our
brand new cookbook.
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The Micheff Sisters
Cooking with Kellogg's.
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And Kellogg's
corporation contacted us to
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you know write
their cookbook for them
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using all of their products.
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They own a lot of
vegetarian products.
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They are vegan products. Yes.
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Yeah. And they Loma Linda--
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Foods, Worthington Foods,
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MorningStar Farms, Gardenburger.
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I mean, I actually when
we started this project,
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I don't know about you sisters
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but I didn't
know that they own--
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I did not realize that.
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So many of that a
vegetarian products,
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and many of their
products are vegan.
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So we've taken
the vegan products
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and we have each of us
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created recipes using
one of their products,
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their vegan products
each one of these recipes.
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We're showing you-- right--
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we're showing you creative ways
to make to use these products.
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To use these
products. That's right.
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Because a lot of
time you'll see a can
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and you'll think okay,
what do I do with this?
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Or you'll buy one
of their frozen patties
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or their frozen
burgers and you think,
00:04:01.28\00:04:04.49
oh, I just can only
use that for a sandwich.
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We're showing you some
pretty creative and delicious.
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That's right.
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Ways you can do use
them that are different.
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So, well, maybe we
should show them right now.
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Okay. Show you.
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What we're making today.
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We're giving you some ideas
that little bit extra special
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that you can use when you want
to find a reason to celebrate.
00:04:26.43\00:04:32.01
May be, just you
don't normally try.
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Right. Yeah.
00:04:34.11\00:04:35.15
So starting up with--
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Let's show you,
we're gonna start off
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with the Little
Chick'n Hot Pockets.
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That's right.
Those are delicious.
00:04:42.30\00:04:43.85
And then we have
Spinach Triangles.
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And I love
spinach. And that's good.
00:04:47.66\00:04:48.81
Then we're gonna have
Chicken Vegetable Alfredo.
00:04:48.84\00:04:51.51
Oh, and one of my
favorites Roasted Acorn Squash.
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So good.
00:04:56.63\00:04:58.14
I love that and then
we've got Sweet Potato Salad.
00:04:58.17\00:05:00.90
Can't go wrong with
that. I love sweet potatoes.
00:05:00.93\00:05:03.07
And then we have
Chicken Asparagus Salad.
00:05:03.10\00:05:06.83
Now if you don't
like that asparagus
00:05:06.86\00:05:08.36
just hang on
because it's really good.
00:05:08.39\00:05:11.95
Think you didn't too.
00:05:11.98\00:05:13.27
But you can take it out
and put another vegetable.
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Sis, doesn't like
asparagus. I love asparagus.
00:05:14.49\00:05:17.40
We're gonna start with
the Little Chick'n Hot Pockets
00:05:17.43\00:05:19.89
and let me read this recipe.
00:05:19.92\00:05:22.05
For this you will need...
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Which is vegan,
right. Which is vegan.
00:05:49.45\00:05:51.07
And if you didn't have
time to write all that down
00:05:51.10\00:05:53.79
don't panic, don't worry
00:05:53.82\00:05:55.11
just sit down,
just enjoy the program
00:05:55.14\00:05:57.21
because you can
get all of our recipes
00:05:57.24\00:05:59.49
on our website
micheffsisters.com
00:05:59.52\00:06:02.15
and its m-i-c-h-e-f-fsisters.com
00:06:02.18\00:06:06.19
and there's not
only the recipes there
00:06:06.22\00:06:08.33
but there is a
picture of the food
00:06:08.36\00:06:11.39
that we are preparing.
00:06:11.42\00:06:13.15
So that you get to see
it and there's the recipe.
00:06:13.18\00:06:15.11
You can get it on 3ABN.
00:06:15.14\00:06:16.52
And you can also get it
on 3ABN's website 3ABN.org.
00:06:16.55\00:06:20.47
And you can also
get our new cookbook.
00:06:20.50\00:06:22.88
Yes, they're all
in here, right here.
00:06:22.91\00:06:25.77
Okay, so for this recipe
I'm using the Tender Bits and--
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And they're by Loma Linda.
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Aren't they or they Worthington?
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Loma Linda,
just want to be sure.
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Well, you know
what in your defense,
00:06:37.68\00:06:39.80
there's
Worthington on the can too.
00:06:39.83\00:06:43.37
All right, so
we were both right.
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That works.
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Okay, so you're gonna
start by taking the Tender Bits
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and putting them in
your food processor.
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And if you don't
have a food processor
00:06:53.85\00:06:55.83
you can just chop them
up really fine with a knife.
00:06:55.86\00:06:59.18
And so go ahead
and grind those up.
00:06:59.21\00:07:01.05
I'll probably do.
00:07:01.08\00:07:02.47
Yeah, Linda would use the knife.
00:07:02.50\00:07:04.55
Cinda and I would
use the food process.
00:07:04.58\00:07:06.31
Yeah. Well.
00:07:06.34\00:07:08.34
Does that look good?
There you go, that's good.
00:07:11.86\00:07:15.46
Oh, am I say said
that's good. Okay.
00:07:15.49\00:07:19.09
We just want to say
00:07:19.12\00:07:20.17
a special thank
you to Camille Gilley
00:07:20.20\00:07:21.84
who donated this
food processor for us.
00:07:21.87\00:07:24.88
And thank you, Camilla.
00:07:24.91\00:07:26.06
You are always so thoughtful
00:07:26.09\00:07:27.36
and thinking about
all the cook series.
00:07:27.39\00:07:28.97
So we appreciate you.
00:07:29.00\00:07:30.03
Do you know
what, she even sent me
00:07:30.06\00:07:31.50
a pair of shoes in the mail
00:07:31.53\00:07:32.84
because my feet were hurting.
00:07:32.87\00:07:34.74
She is the
sweetest. Just love her.
00:07:34.77\00:07:37.29
I missed her, when we had
her grandkids on Tiny Tots
00:07:37.32\00:07:42.78
she was faithful at Tiny
Tots every single time we taped
00:07:42.81\00:07:46.64
and would help us in anything.
00:07:46.67\00:07:48.36
Oh, I know. I miss that.
00:07:48.39\00:07:49.58
Because she had
grandchildren on the program,
00:07:49.61\00:07:51.06
so she was there--
00:07:51.09\00:07:52.12
She was there
and it was so nice.
00:07:52.15\00:07:54.58
She loves Jesus.
But they grew up.
00:07:54.61\00:07:55.69
So she lives to help others
00:07:55.72\00:07:58.03
and that's what you
do when you love Jesus.
00:07:58.06\00:07:59.89
You have to ask her,
00:07:59.92\00:08:00.95
she's getting more
grandkids coming up.
00:08:00.98\00:08:03.53
I know, I know.
00:08:03.56\00:08:05.54
Okay, I have already taken
the spinach and chopped it up.
00:08:05.57\00:08:09.94
And what I did was I just--
00:08:09.97\00:08:13.38
which I should have
showed you but I was in a hurry
00:08:13.41\00:08:16.57
and I just bunched
all the leaves together
00:08:16.60\00:08:18.67
and then you just chop it up.
00:08:18.70\00:08:20.09
And so you just
get little shreds,
00:08:20.12\00:08:22.27
so we'll do that.
00:08:22.30\00:08:23.33
Now if you are not
into the red pepper flakes
00:08:23.36\00:08:27.77
then you don't have to add them.
00:08:27.80\00:08:29.55
I like them for
a little bit off--
00:08:29.58\00:08:32.36
Can I start
opening one of these?
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Sure. And then--
00:08:35.04\00:08:36.96
It's just the
refrigerating crescent dough.
00:08:36.99\00:08:39.64
I'm gonna put the--
00:08:39.67\00:08:43.64
And now this is the
VegeSal is one of my--
00:08:43.67\00:08:47.13
in fact it is my favorite
00:08:47.16\00:08:48.80
all purpose vegetable seasoning.
00:08:48.83\00:08:51.10
If it's made by Spike I think
and if you can't find VegeSal
00:08:51.13\00:08:55.64
then you can
just use your favorite
00:08:55.67\00:08:57.29
all purpose seasoning.
00:08:57.32\00:08:59.16
Aw! Sorry. Sorry.
00:08:59.19\00:09:01.88
Okay, meanwhile we are
making a dish over here.
00:09:04.91\00:09:09.01
It's kind of
exploded a little bit,
00:09:09.04\00:09:10.64
so if that happens to you.
00:09:10.67\00:09:12.18
Okay, okay,
here's the popping fresh.
00:09:12.21\00:09:15.52
This was really popping fresh.
00:09:15.55\00:09:18.84
I don't know, I
can't even hear anymore.
00:09:18.87\00:09:21.05
Well, good thing
I have a good heart
00:09:21.08\00:09:25.16
'cause it's still working.
00:09:25.19\00:09:27.25
Okay, this is the Tofutti
Better Than Cream Cheese.
00:09:27.28\00:09:30.52
And if you can't
find this it's a soy part
00:09:30.55\00:09:34.05
if you can't find
this then just use the--
00:09:34.08\00:09:36.43
Low far or no fat.
00:09:36.46\00:09:38.02
Low fat or light
regular cream cheese.
00:09:38.05\00:09:41.29
If you can't find
that and you do use dairy,
00:09:41.32\00:09:45.59
if not then you could--
00:09:45.62\00:09:46.65
I think I have
you open this one.
00:09:46.68\00:09:48.84
I think I'll pass on that.
00:09:48.87\00:09:49.90
Oh, I'll open it,
just wait I will get it.
00:09:49.93\00:09:53.52
Its half way open,
it might pop again.
00:09:53.55\00:09:57.11
Okay.
00:09:57.14\00:09:58.17
I'm not opening those things.
00:10:01.40\00:10:02.46
So what you do
is just mix it up.
00:10:02.49\00:10:04.04
So that's our mixture,
that's what's gonna go in our
00:10:04.07\00:10:06.93
little chick'n hot pockets okay?
00:10:06.96\00:10:09.17
All right.
00:10:09.20\00:10:10.23
Make sure you get the
cream cheese in there,
00:10:10.26\00:10:13.17
the vegan cream cheese.
00:10:13.20\00:10:15.08
Okay, that's
what's gonna be in it.
00:10:15.11\00:10:17.00
Now, we're gonna take
our dough and find the seam.
00:10:17.03\00:10:21.74
Which I got another can for you.
00:10:21.77\00:10:23.63
That was really
nice of you, sis.
00:10:23.66\00:10:25.59
I was celebrating.
00:10:25.62\00:10:27.19
You want to find the seam
00:10:27.22\00:10:29.38
where it was put
together and unroll it.
00:10:29.41\00:10:33.78
Or you could make
your own dough too.
00:10:33.81\00:10:35.51
Sure.
00:10:35.54\00:10:36.58
You can make your whole
a homemade biscuit dough,
00:10:36.61\00:10:39.38
you could make a bread dough.
00:10:39.41\00:10:42.04
I've actually done
it with the bread dough.
00:10:42.07\00:10:45.23
Okay and then I cut
along the perforation
00:10:45.26\00:10:51.34
just because I don't
like to tear the dough
00:10:51.37\00:10:53.76
because its really
soft and it will tear
00:10:53.79\00:10:57.34
and then I put a mixture in
00:10:57.37\00:11:01.58
at the top about like that
00:11:01.61\00:11:06.42
and then I fold like this
00:11:06.45\00:11:08.33
and then I press
down on the sides
00:11:08.36\00:11:12.23
and then roll up like this,
00:11:12.26\00:11:15.27
because you want to seal that in
00:11:15.30\00:11:17.03
so it doesn't come out
00:11:17.06\00:11:19.24
when you are baking it and roll.
00:11:19.27\00:11:21.95
Oh, look at
that. And there you go.
00:11:21.98\00:11:24.52
Oh, wow. Beautiful.
00:11:24.55\00:11:26.18
We'll do one more.
00:11:26.21\00:11:28.06
You see how easy it is
00:11:28.09\00:11:29.69
and then you're gonna
put this in a 375 degree oven
00:11:29.72\00:11:35.34
for about 10 to 12 minutes
00:11:35.37\00:11:38.40
depending on how your oven bakes
00:11:38.43\00:11:40.32
because honestly
ovens bakes differently.
00:11:40.35\00:11:43.24
And you wanted to
be nice and golden
00:11:43.27\00:11:46.88
and we'll show you
some that I made earlier.
00:11:46.91\00:11:50.10
Look how pretty
and golden those are.
00:11:50.13\00:11:53.16
Oh. those are
delicious. Those are delicious.
00:11:53.19\00:11:55.24
And they-- you
can have them hotter,
00:11:55.27\00:11:57.30
how about cold little bit.
00:11:57.33\00:11:58.36
You can eat them hot, you
can eat them room temperature.
00:11:58.39\00:12:00.96
All right.
00:12:00.99\00:12:02.24
So, what's our
next special recipe?
00:12:02.27\00:12:03.86
Our next is my spinach triangle.
00:12:03.89\00:12:06.77
So let me read
the recipe for you.
00:12:06.80\00:12:08.08
For this you'll need...
00:12:08.11\00:12:09.48
And that's really
all the rest to it.
00:12:39.74\00:12:41.50
I have to say
this is my husband's
00:12:41.53\00:12:43.15
very favorite
appetizer and it is found
00:12:43.18\00:12:45.87
in appetizer section of
our new Kellogg's cookbook.
00:12:45.90\00:12:49.43
And you can fill
it with other things
00:12:49.46\00:12:51.50
but he really loves
the spinach triangles.
00:12:51.53\00:12:55.25
And what I use
to make this for him
00:12:55.28\00:12:58.41
was with the real
feta cheese in there.
00:12:58.44\00:13:02.10
And he loved it
with the feta cheese
00:13:02.13\00:13:03.87
so it was really kind of funny.
00:13:03.90\00:13:05.46
When he came home
and he saw these baking
00:13:05.49\00:13:08.74
in the oven he said,
00:13:08.77\00:13:10.81
oh, my you haven't made
those in so long, I love those.
00:13:10.84\00:13:13.82
And he comes over
and he's eating them
00:13:13.85\00:13:15.30
he think that he's got
the fatter cheese in it.
00:13:15.33\00:13:17.79
There is no fat and
he didn't even miss it.
00:13:17.82\00:13:19.77
So I didn't tell him, so
don't you tell him either.
00:13:19.80\00:13:22.95
And he's a very picky eater so--
00:13:22.98\00:13:24.02
I know, he doesn't even know.
00:13:24.05\00:13:26.39
He could even tell
food by the smell, you know.
00:13:26.42\00:13:28.60
I know.
00:13:28.63\00:13:29.67
If it doesn't smell
right, he's not eating it.
00:13:29.70\00:13:30.73
He is exactly right.
00:13:30.76\00:13:31.80
He's
challenging to cook for so--
00:13:31.83\00:13:34.19
why don't you get a
win like that, he is--
00:13:34.22\00:13:36.65
I love working
with the fillo dough,
00:13:36.68\00:13:39.13
and the traditional
way of fillo dough is you
00:13:39.16\00:13:43.34
brush melted butter on it.
00:13:43.37\00:13:45.68
Exactly.
00:13:45.71\00:13:46.74
And you don't have
to do that with this.
00:13:46.77\00:13:48.56
We just spray it
with the no bake cooking--
00:13:48.59\00:13:51.74
The nonstick.
00:13:51.77\00:13:52.80
Yeah, the nonstick
and so you don't have
00:13:52.83\00:13:55.26
all fat and calories.
00:13:55.29\00:13:56.76
Yeah. Its better, yeah.
00:13:56.79\00:13:58.68
And it still makes a
really crispy flakey.
00:13:58.71\00:14:02.24
Oh, so good.
00:14:02.27\00:14:03.53
Really good, so we're
gonna start off with Linda,
00:14:03.56\00:14:06.35
would you turn the fire
on and put the onions in
00:14:06.38\00:14:11.14
and then I've
already precooked them.
00:14:11.17\00:14:13.15
To save us some time.
00:14:13.18\00:14:14.41
Save, well, and
also I want to make sure
00:14:14.44\00:14:16.21
of those things are dead.
00:14:16.24\00:14:17.46
I want to make sure that
those things are really done.
00:14:17.49\00:14:21.47
And yeah, I love
onions just not raw,
00:14:21.50\00:14:25.56
so there we go put
that in there and then sis,
00:14:25.59\00:14:29.89
while that's cooking
you can even put go ahead
00:14:29.92\00:14:32.73
and put those
seasoning in there.
00:14:32.76\00:14:34.57
And what gonna
happen-- The red pepper flakes.
00:14:34.60\00:14:37.72
Red pepper flakes
00:14:37.75\00:14:38.94
and the McKay's
chicken style seasoning,
00:14:38.97\00:14:41.21
a little bit of cayenne
and a little bit of salt.
00:14:41.24\00:14:45.48
Now, when this starts
cooking up those mushrooms
00:14:45.51\00:14:49.66
when they cooked
they get kind of watery
00:14:49.69\00:14:51.51
and depending on the mushrooms
00:14:51.54\00:14:53.50
I find some of them
more watery than others.
00:14:53.53\00:14:56.29
So if this you can
do one or two things.
00:14:56.32\00:14:58.38
In the cookbook
for the directions
00:14:58.41\00:14:59.66
I told you just
drain of the excess liquid.
00:14:59.69\00:15:02.31
And you can either do
that or if you have the time,
00:15:02.34\00:15:05.65
you can have--
00:15:05.68\00:15:07.33
you can just saute it
and it will evaporate off.
00:15:07.36\00:15:11.86
So you'll cook off the liquid.
00:15:11.89\00:15:13.34
So that's okay too
and it's a little more
00:15:13.37\00:15:15.14
concentrated
flavor either way is good.
00:15:15.17\00:15:17.68
So-- but you--
00:15:17.71\00:15:18.94
what you don't want
is to mix this all up
00:15:18.97\00:15:21.09
and it's all drippy
and not it too juicy,
00:15:21.12\00:15:23.98
you don't want that.
00:15:24.01\00:15:25.63
Yeah, it's not gonna be
good. It's got to be thicker.
00:15:25.66\00:15:30.13
So while she is
sauteing over there,
00:15:30.16\00:15:34.27
we're gonna add
this when she is done.
00:15:34.30\00:15:36.53
When you are done we're
gonna put the spinach in.
00:15:36.56\00:15:38.66
Let's see, so this here is
actually not getting that juicy
00:15:38.69\00:15:45.70
so I think maybe we're okay.
00:15:45.73\00:15:47.41
And so sis, a
little bit at a time
00:15:47.44\00:15:49.95
can you just start
adding the spinach in here?
00:15:49.98\00:15:51.88
Do I break it up? No?
00:15:51.91\00:15:53.24
Nope, you can just
put it in like that
00:15:53.27\00:15:55.09
little bit of time
and it will welt down.
00:15:55.12\00:15:56.97
You'll be surprise
how much that were gone.
00:15:57.00\00:15:58.97
And I'm gonna move
that to this side if I could
00:15:59.00\00:16:01.35
and you're just
gonna keep adding
00:16:01.38\00:16:02.98
a little bit of time
and keep cooking that in.
00:16:03.01\00:16:04.78
It wilts down
fast. It wilts down fast.
00:16:04.81\00:16:07.10
It looks like a
whole lot of spinach
00:16:07.13\00:16:08.18
she is putting in there
but it's just shrinks down.
00:16:08.21\00:16:11.07
Yeah. It's gone.
00:16:11.10\00:16:12.14
It really is.
00:16:12.17\00:16:13.25
So we're gonna wait
to all that is cooked
00:16:13.28\00:16:14.88
and then will put it in
our self some tofu, okay?
00:16:14.91\00:16:17.24
And I'm using that in
place of the feta cheese
00:16:17.27\00:16:19.61
and you don't even know,
00:16:19.64\00:16:21.75
I make that
switch over on you, okay.
00:16:21.78\00:16:24.06
The chick'n
patties go in the stir fry.
00:16:24.09\00:16:25.98
Yes, now I wanted
to get an extra skillet
00:16:26.01\00:16:29.25
because you-- again to save time
00:16:29.28\00:16:32.16
I'm going to have her cook this
00:16:32.19\00:16:35.09
but on the same--
for the same mixture.
00:16:35.12\00:16:38.43
The chick'n patties
are very soft patties.
00:16:38.46\00:16:43.07
Very soft.
00:16:43.10\00:16:44.13
You could be
even-- the texture can be
00:16:44.16\00:16:45.92
a little bit mushy if
you do not saute them first.
00:16:45.95\00:16:49.07
In fact, they are even
hard to cut like that stat.
00:16:49.10\00:16:52.88
Yeah.
00:16:52.91\00:16:53.94
You want to cut individually,
let me go get you a skillet.
00:16:53.97\00:16:56.01
Okay, because I want
to saute them separately.
00:16:56.04\00:16:59.94
If we had time on the program
00:16:59.97\00:17:02.00
when you put your
onions in you could go ahead
00:17:02.03\00:17:04.31
and put your chick'n
patties down at that point.
00:17:04.34\00:17:07.27
But since we
don't have time today,
00:17:07.30\00:17:09.94
I'm gonna do them separately
00:17:09.97\00:17:11.45
and just try to
speed up the process, okay.
00:17:11.48\00:17:13.63
Something's you
have do for television
00:17:13.66\00:17:15.44
just so that you can see it
00:17:15.47\00:17:16.93
and so that's
what I was gonna do.
00:17:16.96\00:17:19.02
Okay, go ahead,
skillet is getting hot.
00:17:19.05\00:17:20.60
And we're gonna
spray that with spray.
00:17:20.63\00:17:21.81
I turned it on.
It's getting hot.
00:17:21.84\00:17:22.87
You dice that up for me. Okay.
00:17:22.90\00:17:24.64
And we're gonna add
that to-- How little?
00:17:24.67\00:17:27.41
Just-- yeah, that's good
00:17:27.44\00:17:29.12
and then you know
little dices just diced.
00:17:29.15\00:17:31.86
Yeah, that's good.
00:17:31.89\00:17:33.08
You see how soft this
is-- it even it just--
00:17:33.11\00:17:35.75
Yeah, I'm gonna this
00:17:35.78\00:17:36.81
so they can see
get a shot of that
00:17:36.84\00:17:39.05
where you can see
how its very, very soft
00:17:39.08\00:17:42.01
and you will--
you will want to--
00:17:42.04\00:17:45.45
let me just put this
in the skillet over here.
00:17:45.48\00:17:47.84
Sis, can you spray
00:17:47.87\00:17:48.90
some nonstick
cooking spray over here.
00:17:48.93\00:17:51.02
I can.
00:17:51.05\00:17:52.22
And I'm just gonna put
it into the pan over here
00:17:52.25\00:17:54.56
and saute that up.
00:17:54.59\00:17:57.15
And here it goes and we're just
keep adding that over there.
00:17:57.18\00:18:02.31
You can break that up for me.
00:18:02.34\00:18:03.45
You're gonna have to do
double duty over there, sis.
00:18:03.48\00:18:05.99
You are in
charge of the, you know,
00:18:06.02\00:18:07.92
frying pan queen over
here right, right here.
00:18:07.95\00:18:10.00
Wow, I never ever
had that title before,
00:18:10.03\00:18:12.69
the frying pan queen, wow.
00:18:12.72\00:18:15.37
If anyone can handle--
That sounds pretty important.
00:18:15.40\00:18:19.28
Yeah, I'll do this.
So you take that one too.
00:18:19.31\00:18:21.79
Okay, now-- I'll
just go like this.
00:18:21.82\00:18:25.31
I'm just gonna wet my hands
00:18:25.34\00:18:26.88
because I don't
like sticky fingers
00:18:26.91\00:18:28.27
when I'm doing
that but you can see
00:18:28.30\00:18:29.77
how that was very soft
and you're gonna want to--
00:18:29.80\00:18:34.89
want to saute that up and
nice golden just put some--
00:18:34.92\00:18:38.18
spray the tops
of it as well, and--
00:18:38.21\00:18:41.14
You want to in on
that queen stuff too.
00:18:41.17\00:18:43.49
Oh, I don't know.
00:18:43.52\00:18:45.90
Okay, you know
what, I'll move over.
00:18:45.93\00:18:46.96
I just feel sorry for you.
00:18:46.99\00:18:48.45
I'll move over
and she's gonna share.
00:18:48.48\00:18:50.19
Isn't that awesome
that God gives us sisters
00:18:50.22\00:18:53.73
to help us in the kitchen
00:18:53.76\00:18:56.16
and you might say
well I only have brothers,
00:18:56.19\00:18:58.13
you know, I don't have sisters.
00:18:58.16\00:18:59.29
Hey, brothers are awesome cook.
00:18:59.32\00:19:00.95
Brothers are awesome cook too
00:19:00.98\00:19:02.20
and you have a whole
church full of sisters.
00:19:02.23\00:19:04.41
That's right.
00:19:04.44\00:19:05.47
So everybody has
the sister, right?
00:19:05.50\00:19:07.68
Okay so you got somebody
00:19:07.71\00:19:08.92
just invite them
over to help you.
00:19:08.95\00:19:10.28
We are so glad we're
part of the family of God.
00:19:10.31\00:19:13.40
And you have neighbors.
And you got neighbors.
00:19:13.43\00:19:15.72
Invite your next
door neighbor in.
00:19:15.75\00:19:17.02
Hey, how is this looking?
That's looking really good.
00:19:17.05\00:19:20.17
How about-- you guess what?
00:19:20.20\00:19:21.30
Now almost that did get juicy,
00:19:21.33\00:19:23.45
so you're gonna
have to reduce it down
00:19:23.48\00:19:25.04
by letting it cook
it of a little bit.
00:19:25.07\00:19:26.78
So we'll just keep
you over there reducing--
00:19:26.81\00:19:28.91
just keep over there.
00:19:28.94\00:19:30.02
Job security over here.
00:19:30.05\00:19:33.86
All right, real quick over here,
00:19:33.89\00:19:36.05
this is because
we don't have time
00:19:36.08\00:19:37.86
to wait for that
we're gonna do this
00:19:37.89\00:19:40.79
I'm gonna roll
out the fillo dough
00:19:40.82\00:19:42.82
and some people that say,
00:19:42.85\00:19:43.88
oh, I'm scare to work with this.
00:19:43.91\00:19:45.30
Don't be, you don't
have to be but what you do--
00:19:45.33\00:19:48.14
I do need to have
a sharp knife and--
00:19:48.17\00:19:50.83
You know what,
you want this one?
00:19:50.86\00:19:53.35
I have one right here. Yes.
00:19:53.38\00:19:54.88
Instead of--
00:19:54.91\00:19:56.37
What we're gonna do is
one thing with fillo dough
00:19:56.40\00:19:58.52
you want to keep it, it
will dry out very quickly.
00:19:58.55\00:20:01.13
When it dries out it will become
00:20:01.16\00:20:03.34
like a paper and just crumble.
00:20:03.37\00:20:04.77
So you have to keep it
moist when you're working,
00:20:04.80\00:20:06.80
we're gonna roll it out
and we're gonna just cut it
00:20:06.83\00:20:09.50
into long strips right here
00:20:09.53\00:20:11.95
and make-- I mean
three long strips.
00:20:11.98\00:20:13.39
So I'm just gonna cut
00:20:13.42\00:20:14.88
right along here in minimum this
00:20:14.91\00:20:17.19
and just press down
and again right over here.
00:20:17.22\00:20:22.42
And three long strips
and there you go that's good.
00:20:22.45\00:20:28.99
Okay and then can
you throw this away, sis?
00:20:29.02\00:20:31.41
And then what you're gonna do is
00:20:31.44\00:20:35.08
I'm gonna just cover this
up and I have a damp cloth
00:20:35.11\00:20:39.12
and I'm just
gonna place it over that
00:20:39.15\00:20:40.64
so it doesn't dry out.
00:20:40.67\00:20:42.01
I'm gonna take
one sheet like this
00:20:42.04\00:20:44.59
and I'm gonna spray it.
00:20:44.62\00:20:46.32
I'm gonna take
another sheet and so like this
00:20:46.35\00:20:49.00
and Cinda's gonna
spray it between for me.
00:20:49.03\00:20:51.60
And so you take another sheet
and she's gonna spray it again.
00:20:51.63\00:20:55.88
And you can use two or three.
00:20:55.91\00:20:58.68
Sometimes I use two, sometimes
I use three strips like that.
00:20:58.71\00:21:02.45
I honestly like--
00:21:02.48\00:21:04.07
And because--
because three strips
00:21:04.10\00:21:06.41
I like three too but
because there's not time
00:21:06.44\00:21:09.25
to wait for that mixture
00:21:09.28\00:21:10.31
this mixture some that saved out
00:21:10.34\00:21:12.12
that's already ready to go.
00:21:12.15\00:21:13.69
So you're gonna take
about two spoons or so of that,
00:21:13.72\00:21:16.84
how big you want to make them.
00:21:16.87\00:21:18.10
And then you are
going to fold it over
00:21:18.13\00:21:22.43
and make a triangle
00:21:22.46\00:21:23.49
and you know like
you are folding a flag,
00:21:23.52\00:21:25.38
just keep going
back and forth like that,
00:21:25.41\00:21:28.22
back and forth, back and
forth and just like that.
00:21:28.25\00:21:32.15
Is that not easy to do?
Then you spray it again.
00:21:32.18\00:21:34.24
Then you spray it
again, you're gonna put it on
00:21:34.27\00:21:36.50
some parchment
paper right over here
00:21:36.53\00:21:38.83
and you're bake when
you get all these filled up,
00:21:38.86\00:21:41.27
you're gonna bake it
for about 400 degrees
00:21:41.30\00:21:44.29
for seven to ten minutes
00:21:44.32\00:21:45.44
till they are golden
and it looks just like this.
00:21:45.47\00:21:49.44
And I tell-- And
they're so crispy and so--
00:21:49.47\00:21:55.03
Tender and spicy.
00:21:55.06\00:21:56.94
You want to try
one of those, sis?
00:21:56.97\00:21:58.61
I think this--
00:21:58.64\00:22:00.47
And you don't
have to ask me, sis.
00:22:00.50\00:22:01.86
When these are done
then what you're gonna do
00:22:01.89\00:22:03.34
is just mix these two together.
00:22:03.37\00:22:04.81
Yes, when the chick'n patties
are done you just gonna mix it
00:22:04.84\00:22:08.58
but this has to
reduce down first
00:22:08.61\00:22:10.15
and then we're gonna add it.
00:22:10.18\00:22:11.63
And there it is look at that.
00:22:11.66\00:22:15.00
Well, our-- you're gonna
want to try these honestly,
00:22:15.03\00:22:18.89
all right, and my husband
highly recommends them in
00:22:18.92\00:22:21.24
let me tell you what
that is a recommendation.
00:22:21.27\00:22:23.72
So right now we are
going to do Linda's recipe
00:22:23.75\00:22:26.61
what is that your
Chicken Vegetable Alfredo.
00:22:26.64\00:22:29.73
Okay, sis, could
you read the recipe?
00:22:29.76\00:22:32.21
Oh, well, I think
that's gonna have to be you.
00:22:32.24\00:22:34.14
All right, here I go, for
this you are going to need...
00:22:34.17\00:22:37.34
All right, let's
get started, sis--
00:23:15.94\00:23:19.69
Wait, let's just go ahead
and get it over with right now.
00:23:19.72\00:23:23.98
Well, I would like you to notice
00:23:24.01\00:23:26.10
the ray of colors.
00:23:26.13\00:23:27.83
It is so important
that we have all our colors
00:23:27.86\00:23:31.16
the greens and orange
00:23:31.19\00:23:33.22
and yellows and
red would be nice.
00:23:33.25\00:23:36.19
So you can even garnish
with the little bit tomatoes.
00:23:36.22\00:23:40.41
Garnish with the tomato
rows and you'll be just fine.
00:23:40.44\00:23:42.65
Yes, because when you
color your plate like a rainbow,
00:23:42.68\00:23:45.96
you don't have to worry
about having good nutrition.
00:23:45.99\00:23:48.38
So with this dinner
00:23:48.41\00:23:49.49
because I don't
have the red here,
00:23:49.52\00:23:51.22
you can have a
nice salad with it.
00:23:51.25\00:23:54.54
And you know and then
00:23:54.57\00:23:55.86
put all your
different colors in that too
00:23:55.89\00:23:57.88
and wow, all the
textures and stuff,
00:23:57.91\00:24:00.23
you are gonna
have good nutrition
00:24:00.26\00:24:03.01
and that is so important.
That takes the worry out of it.
00:24:03.04\00:24:05.24
God takes the
worry out of it for us,
00:24:05.27\00:24:07.08
if we just have make sure
we have all variety of colors.
00:24:07.11\00:24:10.88
He made so many
wonderful foods for us
00:24:10.91\00:24:13.19
and also the different textures.
00:24:13.22\00:24:16.28
You don't have
to worry about it.
00:24:16.31\00:24:17.47
Your family--
00:24:17.50\00:24:18.66
Color your plate like a rainbow.
00:24:18.69\00:24:22.50
All right, what
am I doing over here?
00:24:22.53\00:24:23.98
All right, you are gonna put
00:24:24.01\00:24:25.64
some water in
your pan, turn it on.
00:24:25.67\00:24:27.81
Am I gonna put this first?
00:24:27.84\00:24:28.87
And I need this
one so turn that on to.
00:24:28.90\00:24:30.29
Okay, so here we go
00:24:30.32\00:24:32.66
and I'm gonna
turn them both pans.
00:24:32.69\00:24:34.06
Right. Your
water is going in here?
00:24:34.09\00:24:35.81
No, your water
is going is there.
00:24:35.84\00:24:37.07
Oh, my water is going in here.
00:24:37.10\00:24:38.16
And then you're
gonna put the onions
00:24:38.19\00:24:39.86
that we've already
precooked in there.
00:24:39.89\00:24:41.27
Okay.
00:24:41.30\00:24:42.33
Over here Cinda is
going to make a slurry for us
00:24:42.36\00:24:45.41
with cornstarch and water.
00:24:45.44\00:24:47.93
Okay, I can do that.
00:24:47.96\00:24:49.62
We're gonna give
some carrots for you.
00:24:49.65\00:24:51.32
Okay.
00:24:51.35\00:24:52.38
And while you are doing that
I'm going to start the sauce.
00:24:52.41\00:24:55.31
So I'm gonna put my soy
milk and I do have almond.
00:24:55.34\00:24:58.92
This is almond milk
00:24:58.95\00:24:59.99
but you can use your favorite
unsweetened would be the best.
00:25:00.02\00:25:04.08
All right.
00:25:04.11\00:25:05.39
And again remember that
when you are doing a slurry,
00:25:05.42\00:25:09.33
when you are mixing the
water with the cornstarch
00:25:09.36\00:25:11.67
make sure that you
are mixing a cool water.
00:25:11.70\00:25:16.06
You do not want to
mix warm or hot water
00:25:16.09\00:25:18.77
with the cornstarch
because it will lump.
00:25:18.80\00:25:20.49
Lumpy, lumpy, lumpy.
00:25:20.52\00:25:21.64
That's right, so
make sure it's a cool,
00:25:21.67\00:25:24.69
real cool water and
anytime you are making a slurry.
00:25:24.72\00:25:28.75
And now the product
that we're gonna be using
00:25:28.78\00:25:32.39
for this is skallops.
00:25:32.42\00:25:34.76
I love skallops. I do too.
00:25:34.79\00:25:37.14
And it's put out by Worthington
as you can see right there
00:25:37.17\00:25:40.46
we have a can for you to see.
00:25:40.49\00:25:42.82
And we're gonna be
putting that in there too
00:25:42.85\00:25:44.90
so let it all cook up.
00:25:44.93\00:25:46.69
We're talking about like
grandsons Michael and Jason,
00:25:46.72\00:25:49.83
how much they love linketts.
00:25:49.86\00:25:51.34
We were talking
about the other day
00:25:51.37\00:25:52.67
that they also
love fried skallops.
00:25:52.70\00:25:55.32
They do. Oh, they love that.
00:25:55.35\00:25:57.71
And we grew up with that too.
00:25:57.74\00:25:58.91
We used to think, I
thought one of the meals
00:25:58.94\00:26:00.77
mom would do
sometimes if we wanted to have
00:26:00.80\00:26:03.15
some special with the picnic
she give us the fried skallops
00:26:03.18\00:26:07.13
and we make some
homemade French fries.
00:26:07.16\00:26:09.10
That was really good too.
00:26:09.13\00:26:10.58
Well, when it would rain
00:26:10.61\00:26:12.66
that was a big
deal at our house.
00:26:12.69\00:26:15.40
Mom would fry up some
skallops and she just--
00:26:15.43\00:26:18.93
you know
forcibly that was a threat
00:26:18.96\00:26:20.24
because we didn't often get
it and then daddy would get a--
00:26:20.27\00:26:23.58
you know, we have
some French fries--
00:26:23.61\00:26:25.56
real nutritious meal.
00:26:25.59\00:26:27.32
And then-- But it was a treat.
00:26:27.35\00:26:29.23
And if they're baked you know--
00:26:29.26\00:26:30.34
Yeah, that was a
treat and we get in the car
00:26:30.37\00:26:33.35
and while it was raining.
00:26:33.38\00:26:34.52
And we go through the puddles
00:26:34.55\00:26:35.82
and we'd have
our food in the car
00:26:35.85\00:26:37.41
that was one of
my best memories.
00:26:37.44\00:26:39.49
And we'd say daddy,
get the next big puddle.
00:26:39.52\00:26:41.04
He tried to hit the
puddle and make a splash.
00:26:41.07\00:26:43.00
But you-- We found--
00:26:43.03\00:26:44.94
we found a lot of family
fun in inexpensive thing.
00:26:44.97\00:26:47.15
Exactly.
00:26:47.18\00:26:48.21
Because we
didn't have any money.
00:26:48.24\00:26:49.27
Also what I loved
is when it would rain,
00:26:49.30\00:26:51.53
they would let us go
outside and play in the rain.
00:26:51.56\00:26:54.88
Oh, yeah.
00:26:54.91\00:26:55.96
And we would
go, oh, its raining.
00:26:55.99\00:26:57.04
As long as there
was that lightening.
00:26:57.07\00:26:58.10
Can we go outside? Yeah.
00:26:58.13\00:26:59.16
And so then we would run outside
00:26:59.19\00:27:00.69
as long as there was a lightning
00:27:00.72\00:27:02.49
we played in rain.
00:27:02.52\00:27:03.72
And momma never
complaint about the mud.
00:27:03.75\00:27:04.79
And we got muddy.
00:27:04.82\00:27:05.86
She never
complained about the mud.
00:27:05.89\00:27:07.81
It was a real fun.
00:27:07.84\00:27:08.87
And you know what
daddy was right out there
00:27:08.90\00:27:10.15
getting muddy with us.
00:27:10.18\00:27:11.21
Yes, he was.
00:27:11.24\00:27:12.29
Sometimes we had
a garden house to
00:27:12.32\00:27:14.31
and we will be
squirting him at it you know.
00:27:14.34\00:27:16.25
Yeah, it wasn't
enough that was raining.
00:27:16.28\00:27:18.31
Doesn't enough that rain
00:27:18.34\00:27:19.39
we're gonna get
some more pressure.
00:27:19.42\00:27:21.95
Hey, this is a
little season salt
00:27:21.98\00:27:23.68
and what we're actually
doing is making Alfredo sauce,
00:27:23.71\00:27:26.70
so we've got a
little season salt.
00:27:26.73\00:27:28.17
Use your favorite season salt
00:27:28.20\00:27:29.93
and then a
little bit of salt here.
00:27:29.96\00:27:32.38
And we're gonna
let that get hot.
00:27:32.41\00:27:35.43
You know, it's got
we'll stir it all up
00:27:35.46\00:27:38.33
and when that get hot.
00:27:38.36\00:27:39.49
Now when your vegetables
get pretty well cooked
00:27:39.52\00:27:42.82
almost done, we're
gonna put the zucchini
00:27:42.85\00:27:45.84
and the yellow
squash but not until.
00:27:45.87\00:27:47.70
Not until. So I'll
try to restrain myself.
00:27:47.73\00:27:49.92
Oh, no, help. I
want to put him so bad.
00:27:49.95\00:27:54.20
So allow us saying
that we're gonna do
00:27:54.23\00:27:55.29
is this wonderful garlic press,
you're gonna put that in there.
00:27:55.32\00:27:58.33
Yes, incase you guys
missed the one of our programs
00:27:58.36\00:28:01.38
we talked about
this garlic press
00:28:01.41\00:28:03.16
that I found in Germany
and it is the most amazing--
00:28:03.19\00:28:06.63
We know we've been on this quest
00:28:06.66\00:28:07.87
for garlic
press for a long time.
00:28:07.90\00:28:09.22
Well, Brenda, has found
the most awesome garlic press.
00:28:09.25\00:28:13.63
And not only one
she got three of them.
00:28:13.66\00:28:16.65
So we all got one.
00:28:16.68\00:28:18.39
Well, and you know,
what we need to share.
00:28:18.42\00:28:20.16
There's something you got
to share with your sister,
00:28:20.19\00:28:21.76
right, and this
is really amazing.
00:28:21.79\00:28:23.32
Look how effortless is
this? And you just barely--
00:28:23.35\00:28:26.22
I'm like how the any
of it all and there it is.
00:28:26.25\00:28:29.06
And nice minced garlic
and it cleans really easy.
00:28:29.09\00:28:32.74
And this particular garlic press
00:28:32.77\00:28:34.86
you don't even have to take this
00:28:34.89\00:28:36.87
the little white skin off.
00:28:36.90\00:28:38.54
You can just leave it in there
00:28:38.57\00:28:40.39
and the skin will
come off on one side
00:28:40.42\00:28:42.23
and you'll get nice
minced garlic on the other.
00:28:42.26\00:28:44.08
You know I have
to tell something,
00:28:44.11\00:28:46.25
Bonnie Lass helps us with--
in the back in the prep kitchen
00:28:46.28\00:28:51.11
and I went running back
00:28:51.14\00:28:52.64
into the preps
kitchen to get something,
00:28:52.67\00:28:54.81
and there is
Bonnie squeezing garlic.
00:28:54.84\00:28:57.93
She is practicing
playing with our garlic press
00:28:57.96\00:29:01.11
and I really like
this, this is really fun
00:29:01.14\00:29:04.84
and she is just pressing on.
00:29:04.87\00:29:06.62
She is searching--
00:29:06.65\00:29:07.83
She helps us in washing
dishes as well and she's like--
00:29:07.86\00:29:10.86
Oh, we love her.
00:29:10.89\00:29:12.18
This is the easiest
garlic press to clean.
00:29:12.21\00:29:13.80
Yeah, she--
That she's ever seen.
00:29:13.83\00:29:14.86
That's what she said,
00:29:14.89\00:29:15.92
because it's
really easy to clean too.
00:29:15.95\00:29:18.48
If I should tell the viewers,
if you want to you know,
00:29:18.51\00:29:21.91
purchase a one of
these garlic pressers.
00:29:21.94\00:29:24.11
I don't even know
the company or name of it
00:29:24.14\00:29:25.98
but I know who does
because when I was in Germany,
00:29:26.01\00:29:28.40
I was teaching at AFCOE,
00:29:28.43\00:29:31.46
Europe School
of Evangelism there
00:29:31.49\00:29:33.43
and Gerda von Maur is the one
that was with me to get these.
00:29:33.46\00:29:37.22
So if you just
write to, you can Google
00:29:37.25\00:29:39.54
they have a website
they're on Facebook,
00:29:39.57\00:29:41.16
go to AFCOE Europe,
00:29:41.19\00:29:42.64
A-F-C-O-E it stands
00:29:42.67\00:29:44.22
for Amazing Facts
Center of Evangelism Europe.
00:29:44.25\00:29:47.29
You can go there
and just write to Gerda
00:29:47.32\00:29:49.86
and she will set
you all up, okay.
00:29:49.89\00:29:51.78
Okay, now we are
ready for the gravy here.
00:29:51.81\00:29:55.54
All right, we're gonna,
00:29:55.57\00:29:59.63
it doesn't take
long to get thick.
00:29:59.66\00:30:02.41
As you can see right here
00:30:02.44\00:30:04.39
I don't know if it
is getting thicker.
00:30:04.42\00:30:06.04
Yeah, it's
getting nice and thick.
00:30:06.07\00:30:07.10
I'll put the rest
of this in for you.
00:30:07.13\00:30:08.62
Yeah, but do I
really have to wait
00:30:08.65\00:30:10.19
for these
vegetables get anymore done,
00:30:10.22\00:30:12.26
I mean seriously-- A little bit.
00:30:12.29\00:30:14.32
Don't you like tender
crunchy? Tender crunchy is good.
00:30:14.35\00:30:17.03
Now I'm gonna put
the vegan parmesan in it
00:30:17.06\00:30:20.43
and stir that up.
00:30:20.46\00:30:22.17
And now since this is thick
00:30:22.20\00:30:23.63
you can go ahead
and turn my burner off.
00:30:23.66\00:30:25.38
And you can put
that in there sis,
00:30:25.41\00:30:27.05
if you'll put the tofutti
sour cream in it its vegan.
00:30:27.08\00:30:31.29
And if you use sour cream
00:30:31.32\00:30:33.66
and just put a no fat or
a low fat sour cream in it
00:30:33.69\00:30:37.61
and that is all
there is to the sauce.
00:30:37.64\00:30:40.70
Now when the water will cook
all out of the vegetables here
00:30:40.73\00:30:44.29
when its almost done
we will add the zucchini
00:30:44.32\00:30:46.44
and the yellow squash
and then we will put this
00:30:46.47\00:30:49.33
and all of this
vegetables into the sauce.
00:30:49.36\00:30:52.76
And we have some for you
here right there, you can--
00:30:52.79\00:30:55.74
Wow. That looks so good.
00:30:55.77\00:30:58.41
So what's next?
00:30:58.44\00:31:00.10
Cinda's Roasted
Acorn Squash, wow.
00:31:00.13\00:31:04.09
Let me read the recipe.
For this you will need...
00:31:04.12\00:31:07.11
That sounds yummy.
00:32:03.32\00:32:04.88
And you know, we were
talking about the red Linda,
00:32:04.91\00:32:06.67
you needed to color your plate,
00:32:06.70\00:32:07.79
well, she's got a lot
of this going on right now.
00:32:07.82\00:32:09.51
She's got a green or
red her orange going on.
00:32:09.54\00:32:12.13
That's right.
She's got it covered.
00:32:12.16\00:32:14.07
I love how God made
so many types of food.
00:32:14.10\00:32:16.94
And, you know, we just
need to try more types food.
00:32:16.97\00:32:19.58
Exactly, do you know when
David was in middle school
00:32:19.61\00:32:23.97
I've always told my
kids when you are at school
00:32:24.00\00:32:27.75
and I always pack their lunch
00:32:27.78\00:32:29.78
but like if they
went on a field trip
00:32:29.81\00:32:32.25
or you know did
something I would say now,
00:32:32.28\00:32:33.82
when you are going
through a cafeteria
00:32:33.85\00:32:35.76
or in a restaurant or buffet
00:32:35.79\00:32:38.06
make sure that you
put different colored food
00:32:38.09\00:32:40.57
on your plate to color
your plate like a rainbow.
00:32:40.60\00:32:43.13
It's a easy way to
teach kids nutrition.
00:32:43.16\00:32:44.96
That's right.
00:32:44.99\00:32:46.02
And I remember
when they got back from,
00:32:46.05\00:32:47.69
they've gone on a fieldtrip
00:32:47.72\00:32:49.33
and when I got
back the teacher said,
00:32:49.36\00:32:52.49
I cannot believe it,
00:32:52.52\00:32:53.73
I learned
nutrition from your son.
00:32:53.76\00:32:55.89
And I went and he--
00:32:55.92\00:32:58.02
he looked at the
buffet line and said
00:32:58.05\00:33:01.22
but where is
the you guy-- yellow
00:33:01.25\00:33:03.41
but where is the green.
00:33:03.44\00:33:06.91
And how come there is no
red? And she was like what?
00:33:06.94\00:33:11.54
So he's been learning--
he's learn that from little--
00:33:15.01\00:33:19.15
he is good cook today but.
00:33:19.18\00:33:20.21
But it is a good way to teach.
00:33:20.24\00:33:21.28
But it's a good
way to teach nutrition.
00:33:21.31\00:33:22.69
That's right. So--
00:33:22.72\00:33:24.14
Okay, let's get started here
because we're got a lot to do.
00:33:24.17\00:33:27.91
This is-- it looks like a lot
00:33:27.94\00:33:31.45
but it goes together
fast and it is a special dish
00:33:31.48\00:33:36.40
when wanting to
do something special.
00:33:36.43\00:33:37.74
It's delicious.
00:33:37.77\00:33:38.84
So we're starting
with an acorn squash.
00:33:38.87\00:33:41.11
Here's an acorn squash.
Now this is a small one.
00:33:41.14\00:33:44.42
So you can get
different sizes and--
00:33:44.45\00:33:47.73
I'll put it over here
00:33:47.76\00:33:48.79
so if they want to
get a shot of it later.
00:33:48.82\00:33:50.24
Oh, good idea.
00:33:50.27\00:33:51.38
Okay, so what you do is
you want to cut that in half
00:33:51.41\00:33:55.60
and take the seeds out
and then you have like this
00:33:55.63\00:33:59.71
and then your
gonna put some foil
00:33:59.74\00:34:01.39
on a cooking
sheet or baking sheet
00:34:01.42\00:34:03.56
put these upside
down on your baking sheet.
00:34:03.59\00:34:06.92
And put them in
a 400 degree oven
00:34:06.95\00:34:09.51
for about 40-45 minutes.
00:34:09.54\00:34:12.47
Take it out and
pierce it with the fork.
00:34:12.50\00:34:15.25
If the fork goes
through then it's finished
00:34:15.28\00:34:18.53
and if its-- then its done.
00:34:18.56\00:34:20.17
And then bring
it out turn it over
00:34:20.20\00:34:23.16
on that same baking sheet
00:34:23.19\00:34:25.55
and then we're gonna
stuff it with filling.
00:34:25.58\00:34:28.17
So while that
your squash is baking
00:34:28.20\00:34:31.89
so we're gonna pretend
the squash is baking, okay.
00:34:31.92\00:34:34.67
So in the oven right here.
00:34:34.70\00:34:36.17
While the squash is baking,
00:34:36.20\00:34:38.49
we're going to make the filling.
00:34:38.52\00:34:41.37
And also you can
get your sauce started.
00:34:41.40\00:34:45.16
This
pomegranate-- cranberry sauce is
00:34:45.19\00:34:48.32
what you're going
to spoon over the top
00:34:48.35\00:34:49.95
which makes it really delicious.
00:34:49.98\00:34:51.70
So Linda, I'm
gonna let you do that.
00:34:51.73\00:34:55.23
You put your
pomegranate juice in
00:34:55.26\00:34:58.27
which is very healthy for you.
00:34:58.30\00:35:00.33
And you can get
that in a grocery stores
00:35:00.36\00:35:02.32
just it says pure pomegranate,
00:35:02.35\00:35:04.09
there's nothing
else with this all juice.
00:35:04.12\00:35:06.25
You are cinnamon
and then you can use
00:35:06.28\00:35:09.34
fresh or frozen cranberries.
00:35:09.37\00:35:11.30
And these are the frozen
ones that have been taught.
00:35:11.33\00:35:14.72
And this goes in here too?
00:35:14.75\00:35:16.25
And then just stir it up
and you want to simmer that
00:35:16.28\00:35:19.22
for 15-20 minutes
00:35:19.25\00:35:21.22
still it starts getting
a little bit thick, okay.
00:35:21.25\00:35:24.70
So you go ahead and do that.
00:35:24.73\00:35:26.59
Brenda, I'm gonna actually
trade positions with you.
00:35:26.62\00:35:29.65
Okay. Because
I'm gonna let you--
00:35:29.68\00:35:32.14
I got feeling I'm
gonna turn this on here.
00:35:32.17\00:35:33.46
That's right, and here we--
00:35:33.49\00:35:36.20
as Micheff Sisters do
we presauted our onions.
00:35:36.23\00:35:39.92
So they are really done.
00:35:39.95\00:35:42.77
And so add your
celery to that now
00:35:42.80\00:35:45.48
because I always wait
00:35:45.51\00:35:46.96
until the
onions are pretty clear
00:35:46.99\00:35:50.49
or almost translucent
and then I add my celery.
00:35:50.52\00:35:54.37
This is diced
pretty fine, they--
00:35:54.40\00:35:57.14
Right, so add your celery
00:35:57.17\00:35:59.50
and you're gonna
add your seasonings
00:35:59.53\00:36:03.55
and let that and then I'm
going to cut up our Tender Bits.
00:36:03.58\00:36:08.41
And I like to put-- I
like to make these thinner,
00:36:08.44\00:36:14.47
you know, like
little and little chunks.
00:36:14.50\00:36:16.72
And that is really
a wonderful product
00:36:16.75\00:36:18.69
that you can use in a
lot of different ways.
00:36:18.72\00:36:22.54
And so I'll get some
here and then you'll--
00:36:22.57\00:36:24.54
This is very similar
00:36:24.57\00:36:25.60
to the
Worthington vegetable scallops
00:36:25.63\00:36:28.27
but the difference
is that Tender Bits
00:36:28.30\00:36:30.92
are little bit more tender.
00:36:30.95\00:36:33.68
They are little denser.
00:36:33.71\00:36:34.91
Little denser and
they are little softer,
00:36:34.94\00:36:37.53
the vegetable
skallops are firmer.
00:36:37.56\00:36:41.19
And they do have
a different flavor.
00:36:41.22\00:36:42.87
Yes. You know, they're--
00:36:42.90\00:36:44.94
But its not an
overwhelming flavor,
00:36:44.97\00:36:46.78
so can really take on
whatever flavor you give it too.
00:36:46.81\00:36:50.40
Right, there's similar.
00:36:50.43\00:36:53.39
They're some vegetarian products
00:36:53.42\00:36:55.30
that I choose not to eat,
00:36:55.33\00:36:57.18
not made by Kellogg's of
course but there is some that--
00:36:57.21\00:37:00.50
So over powering in their flavor
00:37:00.53\00:37:02.24
that I can't use
them in any other recipes
00:37:02.27\00:37:05.24
because that
flavor is so powerful.
00:37:05.27\00:37:08.26
So what you're gonna keep
your gonna keep doing that.
00:37:08.29\00:37:12.20
Okay. Okay, I'll
get you some more.
00:37:12.23\00:37:16.74
Did you get a chance to show
the can of what its look like?
00:37:16.77\00:37:19.85
Oh, thank you, sis.
00:37:19.88\00:37:21.88
The thicker-- take a look
00:37:21.91\00:37:23.66
when we turn it right here
00:37:23.69\00:37:25.58
and you can get a shot at that
00:37:25.61\00:37:27.50
and that's our Tender
Bits by Loma Linda Tender Bits.
00:37:27.53\00:37:32.29
And you can buy
these Kellogg's products
00:37:32.32\00:37:34.92
you can purchase them and
your local groceries store.
00:37:34.95\00:37:38.01
You can get them
in natural food stores
00:37:38.04\00:37:40.04
and if you are having
trouble locating them,
00:37:40.07\00:37:41.78
go ahead and Google
just put Loma Linda products
00:37:41.81\00:37:45.65
or Kellogg's
vegetarian products.
00:37:45.68\00:37:47.98
So if you do that just go ahead
and Google that and they'll say
00:37:48.01\00:37:51.26
where do I find this in
my area, it'll tell you.
00:37:51.29\00:37:53.71
I love Google.
00:37:53.74\00:37:54.83
Cinda's son David
taught me that years ago,
00:37:54.86\00:37:57.11
if you don't know
something Google it.
00:37:57.14\00:37:58.96
You will find out
what you want to know.
00:37:58.99\00:38:01.15
So that's a good thing.
00:38:01.18\00:38:03.61
Yeah, I don't even
call and ask David anything
00:38:03.64\00:38:06.03
unless I've Googled it first
'cause he's gonna say mom--
00:38:06.06\00:38:09.07
You know, we're
been talking today
00:38:12.58\00:38:14.53
our theme is Let's Celebrate.
00:38:14.56\00:38:17.14
And one of the
things that I think
00:38:17.17\00:38:18.89
is so awesome to
celebrate is family.
00:38:18.92\00:38:21.95
Yes.
00:38:21.98\00:38:23.43
You know, the
family togetherness
00:38:23.46\00:38:25.47
and it's just you don't
have to do anything great.
00:38:25.50\00:38:28.83
You know just
took a meal together,
00:38:28.86\00:38:33.28
talk over the days happenings
00:38:33.31\00:38:35.30
but I think family
really needs to be celebrated.
00:38:35.33\00:38:37.90
I do too.
00:38:37.93\00:38:38.97
Because there is
something so precious
00:38:39.00\00:38:40.54
and special about
family, it has to be so special
00:38:40.57\00:38:43.38
because God has made
us part of His family.
00:38:43.41\00:38:46.11
That's right.
00:38:46.14\00:38:47.17
And so we're
gonna spend eternity.
00:38:47.20\00:38:49.53
We're all gonna be
one big family in heaven.
00:38:49.56\00:38:52.17
That's right.
00:38:52.20\00:38:53.23
And at-- God has one
banquet table for all of us.
00:38:53.26\00:38:56.59
So He'll put
everybody of the family
00:38:56.62\00:38:58.88
and its amazing that when
God puts something together.
00:38:58.91\00:39:02.94
You know, like
when we get to heaven
00:39:02.97\00:39:04.07
one first things is gonna do
is having the banquet for us.
00:39:04.10\00:39:06.51
Yeah. That's right.
00:39:06.54\00:39:07.57
And it's gonna
be one family. Okay.
00:39:07.60\00:39:09.95
I can't even
imagine. Add your wild rice.
00:39:09.98\00:39:14.32
Okay. That's been cooked.
00:39:14.35\00:39:16.33
We're going to add,
00:39:16.36\00:39:17.45
oh, let's add
some seasonings to it.
00:39:17.48\00:39:20.13
There's our sage
and let's add some salt.
00:39:20.16\00:39:24.03
Okay.
00:39:24.06\00:39:26.13
There you go and
now we're gonna add--
00:39:26.16\00:39:29.78
get that all stirred up good.
00:39:29.81\00:39:32.14
You know, sis, I have to
say-- We're gonna add pecans.
00:39:32.17\00:39:34.23
I don't really
like sage too much
00:39:34.26\00:39:36.63
but when I tasted
your dressing here
00:39:36.66\00:39:39.90
it was so amazingly good.
00:39:39.93\00:39:41.60
Oh, thank you. It doesn't have--
00:39:41.63\00:39:44.12
The sage does not over
power. Yeah, it doesn't.
00:39:44.15\00:39:46.39
And sage is easy
to over power sage.
00:39:46.42\00:39:48.00
Yeah. Thank you.
00:39:48.03\00:39:50.66
And now we're gonna
add our dry cranberries.
00:39:50.69\00:39:56.55
Oh, I love, I
love dried cranberries.
00:39:56.58\00:39:58.96
I do too.
00:39:58.99\00:40:00.02
I like putting them on my salad.
00:40:00.05\00:40:02.57
I have a salad.
00:40:02.60\00:40:03.63
I'm always sprinkling pecans
and cranberries on my salad.
00:40:03.66\00:40:06.14
And cranberries
are so good for us.
00:40:06.17\00:40:07.66
Yeah. Okay. Sis,
how is that sauce?
00:40:07.69\00:40:11.25
See that sauce has to simmer
for about 15 to 20 minutes
00:40:11.28\00:40:15.58
but I want to show
you what it looks like.
00:40:15.61\00:40:17.63
This is what it looks like.
00:40:17.66\00:40:19.96
See how nice the sauce
gets. Yep, there you go.
00:40:19.99\00:40:26.04
So it's nice and thick,
00:40:26.07\00:40:27.92
so that's what you
wanted to look like.
00:40:31.82\00:40:34.00
Okay, when it
gets to this stage now
00:40:34.03\00:40:36.32
with the pecans I
have toasted them.
00:40:36.35\00:40:38.80
Now you can toast them
in a skillet on the stove
00:40:38.83\00:40:41.72
or you can put it in the oven
00:40:41.75\00:40:42.99
or you can put it
even in the microwave.
00:40:43.02\00:40:44.60
But I think you'll like
it if you toast your pecans
00:40:44.63\00:40:48.58
because they
become really fragrant.
00:40:48.61\00:40:50.76
A rich in flavor. It
gives a much richer flavor.
00:40:50.79\00:40:54.02
Okay, sis, at this point now
00:40:54.05\00:40:56.48
what you're gonna do
00:40:56.51\00:40:58.03
is you're going
to just take this
00:40:58.06\00:41:00.41
and you're gonna put it.
00:41:00.44\00:41:01.59
Now, this is just
come out of the oven
00:41:01.62\00:41:03.94
because we have
baked this until it's done.
00:41:03.97\00:41:06.38
All right, so it's tender.
00:41:06.41\00:41:07.46
And so it just
came out of the oven.
00:41:07.49\00:41:08.91
So it's still hot
and your gonna spoon this
00:41:08.94\00:41:11.96
into it and mound it up.
00:41:11.99\00:41:15.25
And then put it back in the oven
00:41:15.28\00:41:18.67
at the 400 temperature
for another 10 to 15 minutes
00:41:18.70\00:41:23.78
and then you will serve it
00:41:23.81\00:41:26.11
with this drizzled over the top.
00:41:26.14\00:41:28.84
And it is wonderful.
00:41:28.87\00:41:29.95
She's got some already
here in the plate to show you.
00:41:29.98\00:41:32.63
And she just decorated with
the few of those sage leaves.
00:41:32.66\00:41:36.75
Fresh sage
leaves. It's beautiful.
00:41:36.78\00:41:38.98
And so that will help make your
celebration even more special.
00:41:39.01\00:41:45.49
And something else
for your celebration
00:41:45.52\00:41:47.77
is my Sweet Potato Salad.
00:41:47.80\00:41:50.08
Let me read the recipe.
For this you will need...
00:41:50.11\00:41:53.75
We knows-- we're
always listening to Cinda talk
00:42:25.77\00:42:27.66
how much you love potatoes.
00:42:27.69\00:42:29.40
And I love potatoes too,
Linda loves potatoes too.
00:42:29.43\00:42:32.13
But if I had to choose
00:42:32.16\00:42:33.20
between a white
potato and a sweet potato,
00:42:33.23\00:42:35.28
I'm gonna go
with the sweet potato
00:42:35.31\00:42:36.70
probably almost every time.
00:42:36.73\00:42:38.22
I just love sweet potatoes.
00:42:38.25\00:42:40.38
I like to have
sweet potatoes fries,
00:42:40.41\00:42:42.28
baked in my oven and they're
really healthy for you that way
00:42:42.31\00:42:45.28
'cause I'm not you
know deep frying them.
00:42:45.31\00:42:47.14
Antioxidants. You know.
00:42:47.17\00:42:48.90
Katie makes some
awesome sweet potato pancakes.
00:42:48.93\00:42:52.63
I love those.
00:42:52.66\00:42:54.57
All right, sweet
potatoes, I love potato soup.
00:42:54.60\00:42:56.13
Sweet potato muffins.
00:42:56.16\00:42:57.20
And sweet potato soup, I mean--
You make a sweet potato jelly.
00:42:57.23\00:42:59.81
Yes, I do.
00:42:59.84\00:43:01.91
It's in one of
our cookbook actually.
00:43:01.94\00:43:03.58
I made a sweet potato
bun. Oh, that's right.
00:43:03.61\00:43:08.83
Well, turn this on
if you would Linda,
00:43:08.86\00:43:10.97
and we're going
to just-- these are
00:43:11.00\00:43:12.43
I'm going to share
with you right here
00:43:12.46\00:43:14.02
these are our
Worthington vegetable skallops
00:43:14.05\00:43:18.24
and oops let me
turn this so you can see,
00:43:18.27\00:43:20.65
there you go, our
Worthington vegetable skallops
00:43:20.68\00:43:23.20
and they have just been diced up
00:43:23.23\00:43:25.25
and Linda's gonna fry those.
00:43:25.28\00:43:26.50
I just like to fry them
00:43:26.53\00:43:27.77
just to give a
little bit of flavor to them
00:43:27.80\00:43:29.70
that's all the reason.
00:43:29.73\00:43:30.76
If you don't want
to, you don't have to.
00:43:30.79\00:43:32.67
Its not gonna
kill the recipe so.
00:43:32.70\00:43:34.46
During probably
the seasoning just--
00:43:34.49\00:43:35.83
No, I just put
the-- well, you can--
00:43:35.86\00:43:38.50
sprinkle a dash of
cinnamon if you want.
00:43:38.53\00:43:40.24
But I like them
just plain right here.
00:43:40.27\00:43:41.98
In the recipe book I
do have cinnamon in there
00:43:42.01\00:43:44.26
but I-- I like it both ways.
00:43:44.29\00:43:46.31
So I'm gonna put
something like this also Cinda,
00:43:46.34\00:43:50.54
I'm gonna have you
start with the dressing.
00:43:50.57\00:43:53.49
You want to apples done first?
00:43:53.52\00:43:55.25
Well, actually what I can do
00:43:55.28\00:43:58.84
while we're waiting for that
is if you makes the dressing
00:43:58.87\00:44:01.38
and I'll slice
the apple how is that?
00:44:01.41\00:44:02.45
Okay.
00:44:02.48\00:44:03.52
So that you can-- we
can get that mixed up.
00:44:03.55\00:44:06.61
Okay.
00:44:06.64\00:44:07.67
The sign of a good
leader, she's got us all busy.
00:44:07.70\00:44:09.78
I know, hey, you know,
we all want to be busy.
00:44:09.81\00:44:11.31
So Cinda's going to just mix
all those dressing ingredients.
00:44:11.34\00:44:14.04
I have just our
grapeseed oil vegenaise.
00:44:14.07\00:44:16.58
And this is a
substitute for mayonnaise
00:44:16.61\00:44:19.87
which is egg based.
00:44:19.90\00:44:21.37
So this vegenaise
is completely vegan.
00:44:21.40\00:44:24.16
And honestly I like
it better. I do too.
00:44:24.19\00:44:26.65
Do you? I love the flavor of it.
00:44:26.68\00:44:28.72
I like it better, I don't
think you can go wrong with it.
00:44:28.75\00:44:31.54
The grapeseed's my favorite.
00:44:31.57\00:44:32.92
I don't even like the
taste of real mayonnaise anymore
00:44:32.95\00:44:35.23
because it's just
doesn't tastes good.
00:44:35.26\00:44:37.06
I'm with you.
00:44:37.09\00:44:38.31
So of course I
never like the flavor
00:44:38.34\00:44:40.17
of mayonnaise either.
00:44:40.20\00:44:42.06
We grown up I never ever
had mayo on my sandwiches,
00:44:42.09\00:44:44.83
I just don't care for
00:44:44.86\00:44:46.52
but I really do
like the vegenaise.
00:44:46.55\00:44:49.84
I really like it a lot.
00:44:49.87\00:44:51.38
And so you just gonna
put all those ingredients.
00:44:51.41\00:44:53.87
Now, make a note of
this if you want to,
00:44:53.90\00:44:56.71
I-- if you want a
little tenure dressing
00:44:56.74\00:44:59.96
add just a little
bit of lemon juice in it.
00:44:59.99\00:45:02.23
And I'm gonna add just a little
extra lemon juice on this one.
00:45:02.26\00:45:04.04
Is that fresh squeezed?
Fresh squeezed lemon juice.
00:45:04.07\00:45:06.67
I like the fresh
squeezed so much better than--
00:45:06.70\00:45:09.07
Oh, I do too.
They are concentrated.
00:45:09.10\00:45:11.38
Exactly, the
concentrate I just--
00:45:11.41\00:45:13.72
it doesn't have the same flavor
00:45:13.75\00:45:16.04
but if that's all you
got, hey, that's all you got.
00:45:16.07\00:45:18.17
And I have been known to
you use it before in a pinch.
00:45:18.20\00:45:20.73
But if I have a real lemon,
00:45:20.76\00:45:22.38
I'm gonna use the
real lemon every time.
00:45:22.41\00:45:24.45
And lemons are so good for
you. I even put it in a glass
00:45:24.48\00:45:27.15
when I cold water or something,
00:45:27.18\00:45:28.68
I'll put a fresh lemon in it
00:45:28.71\00:45:30.75
or squeeze lemon juice in
it and put in ah, so good.
00:45:30.78\00:45:35.05
That's true.
00:45:35.08\00:45:36.20
How are those coming over there?
00:45:36.23\00:45:38.26
Of course, I love it
when I met David and Katie,
00:45:38.29\00:45:41.58
because I just go
outside and put lemons--
00:45:41.61\00:45:43.65
They have lemons and avocados
00:45:43.68\00:45:46.16
and don't they
have pomegranate too?
00:45:46.19\00:45:48.53
And oranges, figs--
00:45:48.56\00:45:50.22
And figs and
apricots and great fruits.
00:45:50.25\00:45:54.14
Yeah, well, you
just went out to the tree
00:45:54.17\00:45:56.18
and said I think I
have an orange today.
00:45:56.21\00:45:57.54
That's true.
00:45:57.57\00:45:59.68
So while she is frying
that up, I'm gonna add our--
00:45:59.71\00:46:01.83
these are cooked sweet potatoes.
00:46:01.86\00:46:03.89
And they are just being
cut into cubes and you just--
00:46:03.92\00:46:08.49
I've-- they've
already been cooked
00:46:08.52\00:46:09.95
and so you just
gonna add right there.
00:46:09.98\00:46:11.34
And I just boiled
them in water on the stove
00:46:11.37\00:46:13.65
with the tiny
little bit of salt.
00:46:13.68\00:46:15.40
And then we're going to put in
00:46:15.43\00:46:17.71
our all the rest
of our ingredients.
00:46:17.74\00:46:19.91
You can toast the
pecans if you want.
00:46:19.94\00:46:21.47
I like them toasted but
because I just it's television
00:46:21.50\00:46:26.14
and I'm not taking the
time to do it right now.
00:46:26.17\00:46:28.42
We're gonna put that together.
00:46:28.45\00:46:29.55
This is good look
at that nice there,
00:46:29.58\00:46:31.40
we're gonna add that
there and toss this around.
00:46:31.43\00:46:34.76
And sis, if you would
just pour that dressing on top.
00:46:34.79\00:46:38.53
Wow. That is how easy.
00:46:38.56\00:46:40.67
That is all it
takes and I even garnished
00:46:40.70\00:46:44.35
with some sweet potato roses
00:46:44.38\00:46:46.94
and lets take a look and see
00:46:46.97\00:46:48.51
what the finished
product looks like.
00:46:48.54\00:46:50.16
That's beautiful.
00:46:50.19\00:46:51.23
And it's all ready to go
00:46:51.26\00:46:52.67
and if the
camera scans over there,
00:46:52.70\00:46:54.57
they can actually see
those sweet potatoes roses
00:46:54.60\00:46:57.03
and the very end over there.
00:46:57.06\00:46:58.93
Just look there
you go, right there
00:46:58.96\00:47:01.39
and that's all the rest to it.
00:47:01.42\00:47:03.76
And next what do
we have coming up?
00:47:03.79\00:47:05.59
We have Linda, you
have special salad.
00:47:05.62\00:47:08.04
My Chicken Asparagus Salad.
00:47:08.07\00:47:10.01
Cinda, could you
read the recipe for me?
00:47:10.04\00:47:11.68
I would love too.
For this you will need...
00:47:11.71\00:47:14.04
And I might want to add,
00:47:47.98\00:47:49.55
you will need a long
dash of cayenne pepper.
00:47:49.58\00:47:55.68
I love salad.
00:47:55.71\00:47:56.75
It's one of my very
favorite things to eat.
00:47:56.78\00:47:58.95
And it's fun to make.
00:47:58.98\00:48:00.11
In fact, I judge a
restaurant on how good it is,
00:48:00.14\00:48:01.69
is how creative
their salads are.
00:48:01.72\00:48:03.26
I do too.
00:48:03.29\00:48:04.32
If just lettuce
and cucumber and tomato
00:48:04.35\00:48:05.77
or crouton you know popads.
00:48:05.80\00:48:08.03
I really love salad
00:48:08.06\00:48:09.97
and I like the more
ingredients the better.
00:48:10.00\00:48:12.45
Well, this salad you can
add whatever you want to it.
00:48:12.48\00:48:15.76
I made it simple but you can add
00:48:15.79\00:48:17.68
as many
vegetables as you choose,
00:48:17.71\00:48:19.86
you can add it to it.
00:48:19.89\00:48:20.92
So we're gonna start out here,
00:48:20.95\00:48:24.24
I think before
to that my start out
00:48:24.27\00:48:25.66
and have you a brown these.
00:48:25.69\00:48:27.99
We're just gonna
brown the skallops
00:48:28.02\00:48:30.12
and here I can show you
00:48:30.15\00:48:32.30
what we're having
is this skallops--
00:48:32.33\00:48:33.96
Worthington skallops.
00:48:33.99\00:48:35.41
And I cut them in strips
and we're going to brown those,
00:48:35.44\00:48:40.37
so you don't have
the any seasoning.
00:48:40.40\00:48:42.14
And sis, if you could
assemble our dressing.
00:48:42.17\00:48:45.09
Now if you want--
this is a thicker dressing
00:48:45.12\00:48:47.24
but today if want to have
00:48:47.27\00:48:49.35
a little bit thinner dressing
just add a little water.
00:48:49.38\00:48:51.77
And I'm gonna have her add
a little bit of water to that
00:48:51.80\00:48:53.85
so she can make
just the little bit--
00:48:53.88\00:48:56.29
A little bit thinner.
Little bit thinner dressing.
00:48:56.32\00:48:59.12
I can do that.
00:48:59.15\00:49:00.37
And so I'm gonna go ahead
00:49:00.40\00:49:01.60
and this is some special lettuce
00:49:01.63\00:49:03.83
that sis, you picked up for me.
00:49:03.86\00:49:06.88
I said the Boston
lettuce. Yeah, it's really good.
00:49:06.91\00:49:11.51
I love the rich
cream color of the lettuce
00:49:11.54\00:49:15.90
and so you can just
put that on your plate
00:49:15.93\00:49:18.80
and then we've got
some grated carrots.
00:49:18.83\00:49:21.76
And you can-- you don't
have to grate your carrots,
00:49:21.79\00:49:23.72
you can-- you know
put it however you want.
00:49:23.75\00:49:26.24
You can cut in
strips. I like strips.
00:49:26.27\00:49:27.75
I like grated but if you
want a crunch in your mouth
00:49:27.78\00:49:30.71
then you need like a
carrot round in the chunk.
00:49:30.74\00:49:33.31
Right.
00:49:33.34\00:49:34.83
I like the flavor though,
subtle flavor that gives it.
00:49:34.86\00:49:37.66
Right, here's your ketchup there
00:49:37.69\00:49:40.06
and then I'm gonna
put some asparagus.
00:49:40.09\00:49:44.89
I'm just gonna
stick it here and there.
00:49:44.92\00:49:48.61
And if you don't like the
asparagus then do broccoli,
00:49:48.64\00:49:52.19
do green beans,
just any green vegetable.
00:49:52.22\00:49:56.40
You know that you can, I
happened to love asparagus.
00:49:56.43\00:49:59.41
No, no, I also like is
roasted Brussels sprouts,
00:49:59.44\00:50:04.10
you cut them in
half and roast them
00:50:04.13\00:50:06.63
in the oven and
put that on them.
00:50:06.66\00:50:08.18
In fact, I love
roasted vegetables penne.
00:50:08.21\00:50:10.23
In fact Cinda,
somebody was asking
00:50:10.26\00:50:11.97
how do I roast vegetables?
00:50:12.00\00:50:13.70
How hard is that to do?
00:50:13.73\00:50:15.27
I think of the
next cooking program
00:50:15.30\00:50:17.30
you should do some
roasted vegetables.
00:50:17.33\00:50:18.76
Absolutely. Here you go.
00:50:18.79\00:50:20.58
Because I love
roasted vegetables,
00:50:20.61\00:50:22.70
so I make roasted
vegetables quite often.
00:50:22.73\00:50:24.80
You make really
awesome ones all the time.
00:50:24.83\00:50:27.50
All right.
00:50:27.53\00:50:28.57
That was back
Sabbath dinner at her house
00:50:28.60\00:50:30.76
it's not the same
without her roasted vegetable.
00:50:30.79\00:50:33.31
That's exactly.
00:50:33.34\00:50:34.48
She has roasted beets
and roasted sweet potatoes
00:50:34.51\00:50:38.43
and roasted eggplant,
00:50:38.46\00:50:42.01
I mean just all
kinds of stuff in thee.
00:50:42.04\00:50:44.02
I mean, it's really good.
I love roasted vegetables.
00:50:44.05\00:50:47.91
Well, you can put like I
said-- How am I doing over here?
00:50:47.94\00:50:50.12
You are doing
awesome. All right.
00:50:50.15\00:50:52.07
You can just put
that around in the salad
00:50:52.10\00:50:53.72
if it's not too hot.
00:50:53.75\00:50:54.78
Is this thin
enough for you? Okay.
00:50:54.81\00:50:56.04
That looks really
good. I'm gonna put that.
00:50:56.07\00:50:58.54
Yeah, you can just
put that right around.
00:50:58.57\00:51:00.78
You can put as many
tomatoes as you want.
00:51:00.81\00:51:02.63
That's beautiful.
00:51:02.66\00:51:03.69
You can even have
this like for your family,
00:51:03.72\00:51:06.32
just have it
like a salad bar theme
00:51:06.35\00:51:08.23
and they can add or
make what they want.
00:51:08.26\00:51:11.10
But how pretty
when you are having
00:51:11.13\00:51:12.85
a sit down meal, to sit down
00:51:12.88\00:51:15.14
and have this already at
your place where you sit.
00:51:15.17\00:51:18.25
Wouldn't that be nice? Yep.
00:51:18.28\00:51:19.55
And that is beautiful.
00:51:19.58\00:51:20.85
Then you just
drizzle this on the top.
00:51:20.88\00:51:24.09
Yeah, and you can give,
00:51:24.12\00:51:25.25
go ahead and
drizzled it on the top.
00:51:25.28\00:51:27.19
And there you are
and that's about it.
00:51:27.22\00:51:29.90
And you are-- That
was good enough to eat.
00:51:29.93\00:51:32.50
I have one plated over there
a little bit different but--
00:51:32.53\00:51:34.80
Ready for you to see.
00:51:34.83\00:51:36.04
Well, sis, why
don't you tell them
00:51:36.07\00:51:37.49
about our brand new cookbook?
00:51:37.52\00:51:40.49
That's right.
00:51:40.52\00:51:42.77
We not only have a--
this as a brand new cookbook,
00:51:42.80\00:51:46.67
we have five other cookbooks.
00:51:46.70\00:51:48.35
That's right.
00:51:48.38\00:51:49.42
And here's how you
can get all six cookbooks.
00:51:49.45\00:51:55.63
If you've enjoyed the
recipes you've seen today
00:51:55.66\00:51:57.70
and would like to
purchase your own copy
00:51:57.73\00:51:59.40
of one of their cookbooks
including their new cookbook,
00:51:59.43\00:52:02.24
Cooking with Kellogg's.
00:52:02.27\00:52:03.86
You can write to
3ABN, Post Office Box 220,
00:52:03.89\00:52:07.40
West Frankfort, IL 62896.
00:52:07.43\00:52:10.69
That's 3ABN,
Post Office Box 220,
00:52:10.72\00:52:13.97
West Frankfort, IL 62896.
00:52:14.00\00:52:17.43
You can call 618-627-4651
00:52:17.46\00:52:21.41
that's 618-627-4651
00:52:21.44\00:52:25.15
or if you'd like to
contact the Micheff Sisters
00:52:25.18\00:52:27.54
for speaking
appointment or concerts
00:52:27.57\00:52:29.77
you can do so at their
websites at mischeffsisters.com,
00:52:29.80\00:52:33.45
that's
M-I-C-H-E-F-F Sisters.com.
00:52:33.48\00:52:38.36