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
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to our 3ABN
today cooking program.
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We're the Micheff Sisters.
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I'm Linda. I'm Brenda.
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And I'm Cinda.
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And we are so excited about
today's program because its--
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What's for supper?
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Exactly, that's what
we've got to title this,
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"What's for Supper?"
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So what is for supper?
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Exactly, don't you have
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that question every day
like, what's for supper?
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What should I fix?
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I don't know what to fix.
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Well, guess what?
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We have some awesome
supper ideas for you.
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And now you can
actually have them lunch
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if you like but we really--
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we have a little variety too
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of something that takes hardly
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anytime at all to maybe
a little bit more effort
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so that you have something
meet to your needs for your day.
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You could even have
them like for breakfast
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because this morning when I came
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into our prep kitchen
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there was sister Linda
having meatloaf for breakfast.
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Really, really good.
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And a sandwich.
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You're telling a
meatloaf sandwich.
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Yes, that's saying
about the kids growing up
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you would find
Linda in the kitchen
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eating cold spaghetti sandwich.
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Okay.
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Anything you can put in between
two slices of bread is good.
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She is just like our daddy.
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Daddy says it's good for you.
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Our dad loves a sandwich.
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He can have the most
awesome that mom just prepared
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and afterwards
he wants a sandwich.
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And Linda reminds me,
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you always making a
sandwich of anything.
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She can take
whatever you are filling them
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and she will make
a sandwich out of it.
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But the difference is
instead of like two sandwiches
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I only use one slice of
bread and make it one sandwich.
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Yeah, you just
kind of put in there
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and fold it up
together and make half.
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Yeah, we are
trying to cut those carbs.
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But it's still good.
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And so see you could have it
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for anytime of the
day it doesn't matter.
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Lunch, breakfast or
dinner. That's right.
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I actually tried one of Linda's
cold spaghetti sandwiches once
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and they are
pretty good I got to say.
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I was surprised I
wonder which brunch is that.
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I actually well,
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we are getting
ahead of ourselves
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but the meatloaf that
I'm gonna be preparing today
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Joel loves it in
the sandwich cold.
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Compared to
that's a given for me.
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So you can take
what's for supper
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and use it to pack a
lunch with for the next day.
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Good idea.
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So maybe we should show you
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what we are
planning on the show,
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preparing for today.
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Then here is what's for supper.
We're starting off with--
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Tender Bit Primavera.
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That's right and that's got
some good nice pasta in there.
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Then we have
Chicken Noodle Soup,
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something a little lighter.
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That's all is good.
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And then Santorini Barbecue.
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Oh, and I always
thought that was Santa barbecue.
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That's a good name too.
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Then we are gonna
have some Fried Skallops.
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On now those are
our family favorite.
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And we have New Orleans Gumbo.
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Mmm.
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And also Old-Fashioned Meatloaf.
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And that's the
meatloaf we are talking about
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that you are gonna
want for a sandwich too.
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I don't know
which I like it better
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that has a hot
meatloaf fresh out of the oven
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or the next day
sliced in a sandwich.
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It's really a toss it for me.
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I've-- they are
equally, equal good.
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Yeah, think-- I
now with you on that.
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My husband thinks that
meatloaf sandwich is just,
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you know, that's the greatest
sandwich I can give him.
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And this is an
awesome meatloaf recipe so...
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Well, how about,
we are gonna start off
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with Tender Bit
Primavera and Linda, you--
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I'll read the recipe. Okay.
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That's right.
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This is really a
very simple meal.
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It's one of those that
you can put together and just,
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you know, maybe you know
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20 minutes you
can have it ready.
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We're gonna use this product
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because I want to tell
everyone about this first.
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We've Worthington
Loma Linda Tender Bits.
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All the recipes we
are preparing today
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are from our brand new cookbook
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"The Micheff Sisters
Cooking with Kellogg's." And--
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We teamed up with Kellogg's
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to feature their
vegan vegetarian products.
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And they own,
quite a few they own,
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Worthington, Loma Linda,
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Gardenburger, Morningstar Farms.
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So they own quite a few
different vegetarian products
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and they wanted us to be
able to put those quick recipes
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to give people a better idea,
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creative things that
you can use their products
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to make different recipes.
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You don't have to just
open up a can and serve it,
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there is lots of
things that you can use it for
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and so now guess what,
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the Micheff
Sisters have given you
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a lots of creative
recipes and you are gonna love.
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And it's fun. It's fun to do.
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All right, Cinda, we
did not have to do this
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but if you don't want to
you can put the tender bits
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in your primavera
sauce just like it is.
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But we are gonna
have you just brown them.
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Just a little bit.
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Yeah, I don't want to. No?
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You brown them in the
little skillet over there.
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She is saying it don't
have, I didn't want to.
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Would you please brown these?
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Oh, well, if you ask me
like that then I will do it.
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And please turn my skillet on.
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So with this one we've
already pre-done the onions.
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Pre-sauteed the onions.
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So I'm gonna put the water in.
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Okay.
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And we are going to actually
put the yellow squash in it.
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Now this is a recipe
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that Linda also makes
a sandwich out of this.
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Yes. Cold the next morning.
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Well, after I
mixed it in the sauce
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because we are
gonna serve it on top.
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But yeah, I do
like stuff like that.
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But actually in the mornings
this is really kind of sad
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but I have
started eating oatmeal.
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What? What?
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I know. Really?
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I know. Wow, are
you feeling that age?
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Somebody told me
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that oatmeal is
really good for me
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and then I looked it up
and there was really good.
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So I thought okay, I
will get it into the morning
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because I really can't
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stand a thought of
eating it at night.
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So I eat it in the morning.
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See my husband
whenever he is home
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he makes oatmeal.
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Oh, this is good.
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Joel makes wonder-- he made--
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her husband
makes creative oatmeal.
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I mean, sometimes--
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The old red
pepper going in here.
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Yeah but not but
all different kinds
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of dry fruits and dates and--
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And he also mixes like
the seven grains cereal
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and a stuff with his
oatmeal and he will put--
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a lot of times he will,
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sometimes he'll puts
Chia seeds and flax seeds
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and so his oatmeal is a
whole awesome nutrition.
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And he will send it
with us when we come
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like down the 3ABN he
will make a big container of it
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and so its go to heated up.
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I do like his oatmeal a
lot better than my oatmeal.
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And its delicious.
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Because my husband doesn't
like all those things in it
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so I just-- we
just do it plainly.
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Yeah, we try to get him
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to come on the
program with us one time
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to just show how
to do his oatmeal
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and he wasn't buying it.
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No. And--
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But he is a good
cook. Yes, he is.
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And probably we,
we go to be fun show
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to do have our
each of our husbands
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come on with us don't you think?
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So if we're gonna
reach our husbands
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we talk a lot of
them all the time.
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We said oh, no.
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They were really
smart, they said,
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I'll do it if her husband do it.
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I'll do it if her
husband will do it.
00:09:01.13\00:09:02.91
I'll do it the same.
00:09:02.94\00:09:04.07
They all got a pack
neither one of them are doing.
00:09:04.10\00:09:07.89
Okay, I'm putting
in some fresh tomatoes
00:09:07.92\00:09:09.70
and I you can't
give this one part that
00:09:09.73\00:09:13.41
because I like to use
00:09:13.44\00:09:14.60
my mother's
canned tomatoes and--
00:09:14.63\00:09:17.01
Yeah. You love to use that.
00:09:17.04\00:09:19.37
But maybe you make
can tomatoes very--
00:09:19.40\00:09:22.53
or someone because I
love the fresh tomatoes
00:09:22.56\00:09:24.98
from the garden.
00:09:25.01\00:09:26.07
Yes, there is nothing like it.
00:09:26.10\00:09:27.13
In fact, all of us girls
have canned tomatoes for years
00:09:27.16\00:09:30.87
but lately
because of our schedule
00:09:30.90\00:09:32.54
being so busy
mom does it for us.
00:09:32.57\00:09:35.27
She has been canning for us.
00:09:35.30\00:09:36.34
She grows the tomatoes
and then cans them and--
00:09:36.37\00:09:39.12
And dad sits and
helps peel the tomatoes.
00:09:39.15\00:09:41.08
Yes, right. So...
00:09:41.11\00:09:43.76
All right, this
is the tomato sauce.
00:09:43.79\00:09:48.53
So now that's
basically all you have to do
00:09:48.56\00:09:52.62
and when that is finished--
00:09:52.65\00:09:55.33
when the peppers are done
00:09:55.36\00:09:58.22
and when those
are nice and brown
00:09:58.25\00:10:00.18
you just put that in it
and that's all you have to do
00:10:00.21\00:10:02.33
and then you put this
on the plate and well,
00:10:02.36\00:10:04.86
I'll tell you
what, I'll just, Linda--
00:10:04.89\00:10:07.20
Sure, right here this
is what it looks like.
00:10:07.23\00:10:08.92
Right here,
isn't that beautiful?
00:10:08.95\00:10:10.18
And I garnished cream
made it look really nice.
00:10:10.21\00:10:12.78
So--
00:10:12.81\00:10:14.41
Yeah, God's really gifted
her with the gift of garnish.
00:10:14.44\00:10:16.70
We rely on her
heavily for our garnishes.
00:10:16.73\00:10:19.95
So what is next?
00:10:19.98\00:10:21.09
Our next is my
Chicken Noodle Soup.
00:10:21.12\00:10:23.33
Let me read the recipe.
00:10:23.36\00:10:24.47
When we were putting our
recipes together of theme
00:10:56.23\00:10:59.13
of "What's for Supper?"
00:10:59.16\00:11:00.90
I was thinking there is probably
00:11:00.93\00:11:02.42
as a lot of
people like my husband
00:11:02.45\00:11:03.75
who likes something
very light for supper.
00:11:03.78\00:11:05.45
My does too.
00:11:05.48\00:11:06.59
He eats a bowl of soup,
it's a fine supper for him
00:11:06.62\00:11:10.11
and of course I was thinking
chicken noodle soup because,
00:11:10.14\00:11:12.17
you know, who doesn't
love chicken noodle soup.
00:11:12.20\00:11:13.92
At their comfort. Oh, yes.
00:11:13.95\00:11:15.38
It's a comfort food
and so I was thinking
00:11:15.41\00:11:17.56
that might be a good
recipe that and a vegan recipe
00:11:17.59\00:11:21.77
because it's not really chicken.
00:11:21.80\00:11:23.56
In fact, the
product that I'm using
00:11:23.59\00:11:26.12
is the Tender Bits.
00:11:26.15\00:11:28.22
It's a very versatile product,
00:11:28.25\00:11:29.49
you just seen what we did
00:11:29.52\00:11:30.55
with Linda's
Tender Bit Primavera
00:11:30.58\00:11:33.00
and so this you can use
in a chicken noodle soup.
00:11:33.03\00:11:35.95
You just cut it a different way
and it takes on not to differ.
00:11:35.98\00:11:38.71
Exactly.
00:11:38.74\00:11:39.83
And you know, soup is
not only a comfort food
00:11:39.86\00:11:43.15
and especially
chicken noodle soup
00:11:43.18\00:11:44.90
but with our daddy
well, he loves soup so much.
00:11:44.93\00:11:48.77
When he finds out
that momma has fixed soup
00:11:48.80\00:11:51.30
for supper he starts singing.
00:11:51.33\00:11:54.37
He does. He gets excited about--
00:11:54.40\00:11:56.13
Heavenly
sunshine, heavenly sunshine!
00:11:56.16\00:11:59.89
You know that reminds me
00:11:59.92\00:12:01.73
because we get so
many letters from people,
00:12:01.76\00:12:03.68
we've talked--
00:12:03.71\00:12:04.88
if you watched
our cooking programs
00:12:04.91\00:12:06.89
that all you know
that we talk a lot
00:12:06.92\00:12:08.23
about our mom and
our dad and our lives.
00:12:08.26\00:12:10.79
Well, we've talked a
lot about daddy singing
00:12:10.82\00:12:13.08
and so we've had people well,
00:12:13.11\00:12:14.19
why don't you have your dad
come on the program and sing?
00:12:14.22\00:12:16.72
Well, we couldn't do
that today but we've done--
00:12:16.75\00:12:18.78
He is not able to
drive here. No, he is not.
00:12:18.81\00:12:21.08
He lives in Michigan but
we did the next best thing.
00:12:21.11\00:12:23.98
You know, we took
a little video of him
00:12:24.01\00:12:25.68
singing one of
our favorite songs,
00:12:25.71\00:12:27.29
"Heavenly Sunshine."
Let's just take a look.
00:12:27.32\00:12:30.64
Heavenly
sunshine, heavenly sunshine
00:12:30.67\00:12:33.91
Flooding my soul
with glory divine
00:12:33.94\00:12:37.84
Heavenly
sunshine, heavenly sunshine
00:12:37.87\00:12:42.17
Hallelujah! Jesus is mine
00:12:42.20\00:12:46.06
We love our dad sing.
00:12:49.40\00:12:50.70
We know he'll tell you
that he can't carry a tune
00:12:50.73\00:12:53.27
in a bush of basket
00:12:53.30\00:12:54.97
but he says make a
joyful noise unto the Lord
00:12:55.00\00:12:58.19
and he does make a joyful noise.
00:12:58.22\00:12:59.87
And almost every morning he sang
00:12:59.90\00:13:01.37
that song to us,
00:13:01.40\00:13:02.44
so I mean, that
is really precious.
00:13:02.47\00:13:03.98
And you know something
00:13:04.01\00:13:05.08
that actually
happened in church.
00:13:05.11\00:13:07.20
Daddy was just singing the
hymn and this lady behind him
00:13:07.23\00:13:13.14
she tapped him on the
shoulder and she said,
00:13:13.17\00:13:15.99
Pastor Micheff, I
always wished I could sing.
00:13:16.02\00:13:19.96
Now I wish you could.
00:13:19.99\00:13:23.37
And a good thing
daddy has a sense of humor
00:13:23.40\00:13:25.42
and he didn't take it that.
00:13:25.45\00:13:26.82
He laughed.
00:13:26.85\00:13:27.89
That was actually his
head elder next to him
00:13:27.92\00:13:29.58
on the platform
when he was singing
00:13:29.61\00:13:31.09
in front of the church.
00:13:31.12\00:13:33.14
I think it's
happened more than once.
00:13:33.17\00:13:35.58
But we love daddy singing
00:13:35.61\00:13:37.20
and that we
thought you would too
00:13:37.23\00:13:38.71
so we're gonna
share one more little clip
00:13:38.74\00:13:40.47
because its one of his
songs that he sings so often,
00:13:40.50\00:13:43.73
"Jesus Is the
Sweetest Name I Know."
00:13:43.76\00:13:48.03
Jesus is the
sweetest name I know
00:13:48.06\00:13:52.04
And He's just the
same as His holy name
00:13:52.07\00:13:57.40
And that's the
reason why I love Him so
00:13:57.43\00:14:00.99
For Jesus is the
sweetest name I know
00:14:01.02\00:14:07.72
And you know, the
neat thing about that
00:14:07.75\00:14:09.50
is that he
believes it, he lives it
00:14:09.53\00:14:12.54
and he knows that someday
00:14:12.57\00:14:14.35
because of God's grace and mercy
00:14:14.38\00:14:16.61
he is going to be
able to be with Jesus.
00:14:16.64\00:14:19.43
Face to face.
00:14:19.46\00:14:20.49
Sweetest name and the
sweetest that we can ever have
00:14:20.52\00:14:23.51
That's right. And
so we love you, daddy.
00:14:23.54\00:14:25.73
We love you, daddy.
00:14:25.76\00:14:26.80
We just had our viewers that
00:14:26.83\00:14:28.31
who like to hear our daddy sing.
00:14:28.34\00:14:31.74
So today's recipe
is one of those recipes
00:14:31.77\00:14:34.42
you could put in a crock pot
and just put it in the morning,
00:14:34.45\00:14:37.10
go come back a
the end of the day
00:14:37.13\00:14:38.70
and just have your
meal ready for you.
00:14:38.73\00:14:40.68
You can let it simmer
00:14:40.71\00:14:41.74
on the back
burner of your stove.
00:14:41.77\00:14:43.20
Its' really that fast and easy.
00:14:43.23\00:14:45.94
So sis, if you would
just turn on the stove--
00:14:45.97\00:14:48.94
I mean, the burner here.
00:14:48.97\00:14:50.65
And the only thing you
wouldn't put in the crock pot
00:14:50.68\00:14:52.41
would be your noodles, right?
00:14:52.44\00:14:53.57
Yes, I already--
00:14:53.60\00:14:54.63
well, what you want to do
is keep out your pasta noodles
00:14:54.66\00:14:57.95
and someone said well,
00:14:57.98\00:14:59.40
how do you find pasta
noodles that are vegan?
00:14:59.43\00:15:01.86
There is many pastas out there
00:15:01.89\00:15:03.65
that have no egg
product in them at all.
00:15:03.68\00:15:05.94
So you don't have
to worry about that.
00:15:05.97\00:15:08.14
That's right.
00:15:08.17\00:15:09.24
And, and then you can choose
00:15:09.27\00:15:11.30
any kind of pasta that you want.
00:15:11.33\00:15:12.63
If you want little bitty
pastas in your soup you can,
00:15:12.66\00:15:15.31
if you want the little
tiny, skinny pasta noodles,
00:15:15.34\00:15:17.83
it doesn't matter
00:15:17.86\00:15:19.14
just any kind of
pasta noodle that you want.
00:15:19.17\00:15:21.81
I chose a little
bit fatter one this time
00:15:21.84\00:15:25.33
and simply because it was a kind
00:15:25.36\00:15:26.72
my assistant
Melisa Hoffman loves.
00:15:26.75\00:15:28.56
She dearly loves that,
00:15:28.59\00:15:30.75
this particular kind of noodles
00:15:30.78\00:15:32.16
so I want to make her happy.
00:15:32.19\00:15:33.87
You know, my husband
loves barley in his soup
00:15:33.90\00:15:38.30
and my kids love
my homemade dumplings.
00:15:38.33\00:15:41.60
So I always have barley
and homemade dumplings in mine.
00:15:41.63\00:15:44.22
Right.
00:15:44.25\00:15:45.39
And guess what we do
have some barley in this on.
00:15:45.42\00:15:47.47
Oh, good!
00:15:47.50\00:15:48.85
I like barley in my soup too.
00:15:48.88\00:15:50.62
So we put some
more water in there
00:15:50.65\00:15:54.05
and we are going
to put our onions
00:15:54.08\00:15:56.23
and they are
pretty sauteed onions
00:15:56.26\00:16:00.22
but you don't even
have to in the soup at all.
00:16:00.25\00:16:02.64
I just them so used to
pre-sauteing that I did it.
00:16:02.67\00:16:05.64
Because I love it.
00:16:05.67\00:16:07.91
But you don't have
to and just because
00:16:07.94\00:16:09.70
put it in without any of that.
00:16:09.73\00:16:11.36
And literally all
we are gonna do is
00:16:11.39\00:16:13.42
put all of that and sis,
00:16:13.45\00:16:15.21
in fact, if you
would put the seasoning.
00:16:15.24\00:16:17.07
I want to tell you a
little bit about my Bouillon.
00:16:17.10\00:16:21.96
And in fact, I'm
gonna ask-- Linda,
00:16:21.99\00:16:23.79
would you get that from Melissa?
00:16:23.82\00:16:24.85
I want to show you
00:16:24.88\00:16:26.60
that it's a Better Than
Bouillon No-Chicken Base.
00:16:26.63\00:16:30.90
It's probably the best
tasting chicken soup ingredient
00:16:30.93\00:16:38.13
I can put in there. I see --
00:16:38.16\00:16:39.49
I love, here it is. You got it?
00:16:39.52\00:16:41.80
So I'm gonna put it
just right over here
00:16:41.83\00:16:44.00
and it really does
have a wonderful flavor.
00:16:44.03\00:16:46.68
I've never really--
00:16:46.71\00:16:48.08
let me turn it so
that you can see it better.
00:16:48.11\00:16:51.01
It's all vegetarian,
00:16:51.04\00:16:52.37
Better Than
Bouillon No-Chicken Base.
00:16:52.40\00:16:54.02
You can order,
you go online Google,
00:16:54.05\00:16:55.73
you will find the website.
00:16:55.76\00:16:56.94
You will know where to get it.
00:16:56.97\00:16:58.04
They have a mushroom
base, they have a no beef base,
00:16:58.07\00:17:00.72
they have a vegetable base.
00:17:00.75\00:17:02.48
You would never
want to buy Bouillon
00:17:02.51\00:17:04.42
out of the low cartons
or can ever again if you,
00:17:04.45\00:17:08.63
you only want to buy a
little cube of your Bouillon
00:17:08.66\00:17:11.50
when you tasted this.
00:17:11.53\00:17:12.70
It is so wonderful.
00:17:12.73\00:17:14.04
But also, but also beware
00:17:14.07\00:17:16.09
when you are looking for
this product on the shelf
00:17:16.12\00:17:18.76
they carry both the
vegetarian vegan kind
00:17:18.79\00:17:22.03
and they carry
the regular meat kind.
00:17:22.06\00:17:24.46
So make sure it says, you know--
00:17:24.49\00:17:26.75
the no chicken.
00:17:26.78\00:17:27.91
The no chicken. The no chicken.
00:17:27.94\00:17:29.81
The no chicken, vegan one.
00:17:29.84\00:17:31.51
Because otherwise you will
be getting the real chicken one.
00:17:31.54\00:17:33.67
And it will also say no beef.
00:17:33.70\00:17:35.89
So get that, that's
a good thing to know.
00:17:35.92\00:17:38.82
And in this recipe
I not only use that,
00:17:38.85\00:17:42.23
you can just use that by itself
00:17:42.26\00:17:44.14
but I also use our McKay's
00:17:44.17\00:17:45.89
just because I love the
flavor of McKay's as well.
00:17:45.92\00:17:48.54
I love McKay's. I do too.
00:17:48.57\00:17:49.61
So those are two favorite.
00:17:49.64\00:17:50.91
And when we find an
ingredient that we love
00:17:50.94\00:17:52.96
and we think taste
good we share it with you.
00:17:52.99\00:17:54.70
Not because we get
no profit it whatsoever.
00:17:54.73\00:17:58.76
You know, we share only because
00:17:58.79\00:18:00.68
we want to share
our finds with you
00:18:00.71\00:18:03.95
and it's
sometimes its hard to find
00:18:03.98\00:18:05.09
that little gem
that you oh, I love this.
00:18:05.12\00:18:07.68
Well, we only just
pass that on to you.
00:18:07.71\00:18:09.21
So that's what we are doing.
00:18:09.24\00:18:10.42
And this is got to come
to a boil and then you're--
00:18:10.45\00:18:13.49
once it boils and our celery
and carrots are almost tender
00:18:13.52\00:18:17.31
then we are
gonna add the potatoes.
00:18:17.34\00:18:18.88
When that's done
then you are gonna add
00:18:18.91\00:18:20.16
your pasta noodles.
00:18:20.19\00:18:21.27
Simmer till the
pasta is tender and viola,
00:18:21.30\00:18:24.05
right there it is ready to go.
00:18:24.08\00:18:25.71
You've got-- you
can see how tender and--
00:18:25.74\00:18:29.42
you got your vegetables thicken.
00:18:29.45\00:18:30.68
I just sprinkle with
the little bit of parsley
00:18:30.71\00:18:32.66
and that's all you need.
00:18:32.69\00:18:34.97
That's delicious.
00:18:35.00\00:18:36.06
Well, you know,
something that would go
00:18:36.09\00:18:37.87
with your soup is
my Santorini Barbecue.
00:18:37.90\00:18:41.16
And daddy is
gonna love this too.
00:18:41.19\00:18:42.53
Daddy is gonna love that.
00:18:42.56\00:18:43.72
Oh, yes. So let
me read the recipe.
00:18:43.75\00:18:45.51
This sandwich is
definitely a meal in itself
00:19:20.47\00:19:26.26
but it does
compliments soup very well
00:19:26.29\00:19:29.33
because and especially this soup
00:19:29.36\00:19:31.06
but even a tomato
base soup or whatever
00:19:31.09\00:19:34.31
because it's
different vegetables.
00:19:34.34\00:19:36.28
And so then you are getting
00:19:36.31\00:19:38.07
a lot of
vegetables for you meal.
00:19:38.10\00:19:40.39
So that's what I like
about it. And some good color.
00:19:40.42\00:19:43.81
And some good color.
00:19:43.84\00:19:45.02
And flavor. Yes.
00:19:45.05\00:19:46.87
Remember to color
your plate like a rainbow.
00:19:46.90\00:19:49.09
We've got the
purples and the reds,
00:19:49.12\00:19:50.97
we got browns, we
got yellow and green.
00:19:51.00\00:19:53.59
We are colored.
00:19:53.62\00:19:54.67
Okay, the product that I'm using
00:19:54.70\00:19:56.89
is going to be the MorningStar
Hickory Barbecue Riblets.
00:19:56.92\00:20:03.10
And they just have the--
00:20:03.13\00:20:06.43
so that's why I
love the barbecue
00:20:06.46\00:20:08.76
like type flavor
00:20:08.79\00:20:09.88
and if you like even a
little bit more barbecue
00:20:09.91\00:20:12.89
you could add more
barbecue sauce to this.
00:20:12.92\00:20:16.47
Because there is not a
lot in the package honestly.
00:20:16.50\00:20:20.78
You want to show
them what it looks like
00:20:20.81\00:20:21.87
out of the package?
00:20:21.90\00:20:22.93
Yes. It comes like this.
00:20:22.96\00:20:26.18
And you will use both of those.
00:20:26.21\00:20:27.91
And there is like a--
00:20:27.94\00:20:29.54
these two come
apart so like this.
00:20:29.57\00:20:32.40
Right.
00:20:32.43\00:20:33.50
Mostly you don't have to use,
00:20:33.53\00:20:34.90
you know, you can
just use half if you want.
00:20:34.93\00:20:36.80
Right.
00:20:36.83\00:20:38.04
Okay, so sis,
if you can go ahead
00:20:38.07\00:20:40.31
we're gonna start by
sautéing our vegetables.
00:20:40.34\00:20:42.83
You need these? Not right now.
00:20:42.86\00:20:45.05
Onions, I put
the onions over here.
00:20:45.08\00:20:46.64
But the onions
we've already pre-sauteed
00:20:46.67\00:20:49.35
our onions till clear.
00:20:49.38\00:20:50.88
And then add your tomatoes,
00:20:50.91\00:20:54.44
the diced fresh tomatoes
00:20:54.47\00:20:56.64
that will give you the
liquid that you need to saute.
00:20:56.67\00:21:00.71
The mushrooms and the squash
00:21:00.74\00:21:03.70
and Brenda you-- well,
00:21:03.73\00:21:05.18
how you and I will
start cutting the eggplant
00:21:05.21\00:21:07.86
because we need to put
that in and we need into cubes.
00:21:07.89\00:21:11.99
This has been, this
eggplant has been washed and--
00:21:12.02\00:21:15.73
Well, I'm good to know--
00:21:15.76\00:21:16.81
I'm glad to know that aren't you
00:21:16.84\00:21:18.07
we just don't want to wash.
00:21:18.10\00:21:19.56
You do not have to peel it
00:21:19.59\00:21:21.20
so you are getting the nutrition
00:21:21.23\00:21:22.77
from the color of it.
00:21:22.80\00:21:25.28
Here is your
mushroom, sis. All right.
00:21:25.31\00:21:29.02
And so you want to--
00:21:29.05\00:21:30.14
I usually cut it like
this into, into thirds.
00:21:30.17\00:21:37.46
Can I now move
these just slightly?
00:21:37.49\00:21:39.96
You want them this size chunks.
00:21:39.99\00:21:41.05
You can go ahead and saute this
00:21:41.08\00:21:42.67
but we are gonna
add this late, sis.
00:21:42.70\00:21:45.49
So I do the
eggplant a little bit bigger
00:21:45.52\00:21:49.03
because the
eggplant goes right down.
00:21:49.06\00:21:52.20
It really cooks down.
00:21:52.23\00:21:54.20
So I do it about like this
and again it's just to taste.
00:21:54.23\00:21:58.89
You know, you can
do whatever you want.
00:21:58.92\00:22:02.90
Good thing
because mine is different.
00:22:02.93\00:22:04.27
But you know what,
nobody is gonna know
00:22:09.09\00:22:11.76
when they are
eating it because it--
00:22:11.79\00:22:14.40
it cooks down and right
it goes into your sandwich
00:22:14.43\00:22:18.39
and they are
not even gonna know.
00:22:18.42\00:22:21.94
Now you want this in
there or not or wait?
00:22:21.97\00:22:24.04
So, yes. There you go.
00:22:24.07\00:22:28.56
That's a nice thing.
00:22:28.59\00:22:31.64
And so now what you will
do is you will cook all this--
00:22:31.67\00:22:35.71
let this saute and cook.
00:22:35.74\00:22:37.93
And no seasoning?
00:22:37.96\00:22:39.42
Oh, yes we have some seasonings.
00:22:39.45\00:22:42.61
We have some red pepper flakes,
and I like salt to taste.
00:22:42.64\00:22:49.47
I think we need a bigger pan.
00:22:49.50\00:22:51.44
There you go.
00:22:51.47\00:22:52.94
The thing it's
getting cooked down.
00:22:52.97\00:22:55.29
And we will use our
handy dandy garlic press
00:22:55.32\00:22:59.40
that Brenda brought
us back from Germany.
00:22:59.43\00:23:01.65
This is-- I
mean-- It's an amazing.
00:23:01.68\00:23:04.63
I thank you every time I use it.
00:23:04.66\00:23:06.85
I'm so glad.
00:23:06.88\00:23:08.26
I even thought about well,
00:23:08.29\00:23:09.59
maybe I actually just get one
00:23:09.62\00:23:10.72
and we can have
it for the program
00:23:10.75\00:23:12.36
and share and I go no,
00:23:12.39\00:23:13.47
this is too awesome we
got to have one in our home
00:23:13.50\00:23:16.07
so that we can
use it all the time.
00:23:16.10\00:23:19.11
And we've been looked
00:23:19.14\00:23:20.30
and we been on this
quest to find a garlic press--
00:23:20.33\00:23:22.49
the perfect garlic--
00:23:22.52\00:23:23.80
Probably years, so I'm
really excited about it.
00:23:23.83\00:23:28.65
It's so good and
it gets everything.
00:23:28.68\00:23:31.14
It gets everything
and also you don't even
00:23:31.17\00:23:32.94
have to have
the-- it takes the--
00:23:32.97\00:23:34.79
you don't have to
remove the white skin.
00:23:34.82\00:23:36.90
You could just
put it all in there
00:23:36.93\00:23:38.02
and the skin will come off
00:23:38.05\00:23:39.16
and the good stuff
comes out the other side
00:23:39.19\00:23:41.17
and it is wonderful.
00:23:41.20\00:23:42.73
Oh, I love it.
00:23:42.76\00:23:43.91
Now when you let this cook
down and it cooks pretty fast.
00:23:43.94\00:23:49.32
Probably five to eight minutes,
00:23:49.35\00:23:53.15
I mean, it cooks
down pretty fast.
00:23:53.18\00:23:55.38
And then what
you are gonna do is
00:23:55.41\00:23:57.91
you put both of
your packages in a bowl
00:23:57.94\00:24:00.99
and I leave it in the bowl
00:24:01.02\00:24:03.30
because if you put
this on your cookie sheet
00:24:03.33\00:24:05.87
you will lose
half of your seasoning.
00:24:05.90\00:24:08.73
Yeah, kind of
lot of the seasoning
00:24:08.76\00:24:10.12
is in this the juice there.
00:24:10.15\00:24:12.47
Right.
00:24:12.50\00:24:13.53
And it looks like these
are in pieces but its not.
00:24:13.56\00:24:17.18
I don't know if I can tip there.
00:24:17.21\00:24:18.93
It looks like these
are in pieces but its not.
00:24:18.96\00:24:21.34
So you need to cover the--
00:24:21.37\00:24:23.08
I mean cut them apart.
00:24:23.11\00:24:24.95
So I cut them apart into strips
and then I cut it in half--
00:24:24.98\00:24:32.90
actually you can either cut
it in half against your cubes
00:24:32.93\00:24:36.06
or you can leave it in strips.
00:24:36.09\00:24:38.27
So I actually like the strips.
00:24:38.30\00:24:41.50
They break apart
a little bit anyway
00:24:41.53\00:24:43.11
when you are
stirring so I think--
00:24:43.14\00:24:44.85
You know, that you will
be covered if just doing it.
00:24:44.88\00:24:47.31
And so I like it in strips. So--
00:24:47.34\00:24:51.29
And these taste amazing.
00:24:51.32\00:24:53.46
It's one of my favorite products
00:24:53.49\00:24:55.09
that Kellogg's actually makes.
00:24:55.12\00:24:56.61
I love the flavor of
this. It's really good.
00:24:56.64\00:25:00.22
Daddy loves it too.
00:25:00.25\00:25:04.02
And you know, when
daddy loves something
00:25:04.05\00:25:06.73
we know we should
put it in a cookbook.
00:25:06.76\00:25:09.69
Like he says well,
00:25:09.72\00:25:11.24
I don't pass out
compliments too easy.
00:25:11.27\00:25:15.41
So if it turns out
good he will let you know.
00:25:15.44\00:25:19.12
And you know what--
And that's true too.
00:25:19.15\00:25:20.72
You know, what, in
making this cookbook
00:25:20.75\00:25:22.40
I have to say I
love what daddy says
00:25:22.43\00:25:26.72
but one of my other
favorites is Brenda's grandsons.
00:25:26.75\00:25:30.31
They come to my house
almost every single day
00:25:30.34\00:25:34.03
and they help me with
chores because I live on a farm
00:25:34.06\00:25:36.61
and so they help me with chores,
00:25:36.64\00:25:38.12
with the animals.
00:25:38.15\00:25:39.25
She is the auntie is the world,
00:25:39.28\00:25:40.78
let me just say this real quick,
00:25:40.81\00:25:42.17
my grandsons
absolutely adore her.
00:25:42.20\00:25:44.01
She loves--
00:25:44.04\00:25:46.56
they built this whole chicken
farm instead of boys can--
00:25:46.59\00:25:49.10
To teach her
grandsons responsibility.
00:25:49.13\00:25:51.85
We want them to be able
to take care of animals.
00:25:51.88\00:25:54.23
It's right and also,
00:25:54.26\00:25:55.29
so now they are
responsible for taking care--
00:25:55.32\00:25:57.72
They come every day.
00:25:57.75\00:25:59.25
For the animals and
also they take the chores
00:25:59.28\00:26:02.39
and she let's them sell the eggs
00:26:02.42\00:26:04.84
and keep the money.
00:26:04.87\00:26:06.01
I mean, isn't that awesome?
So, that is really nice of her.
00:26:06.04\00:26:09.57
So every day they
will come in from school
00:26:09.60\00:26:12.78
and I'll say, are you hungry?
00:26:12.81\00:26:14.66
And they will say
did you make a new recipe
00:26:14.69\00:26:16.83
for the cookbook, can we try it?
00:26:16.86\00:26:19.33
And I'll say, okay.
00:26:19.36\00:26:20.39
So they and they
get real serious.
00:26:20.42\00:26:22.43
Oh, they take it very serious.
00:26:22.46\00:26:23.98
And they take it seriously
and they go up there like this,
00:26:24.01\00:26:27.61
can I have a
little bit more, auntie?
00:26:27.64\00:26:29.04
And I'll go, okay, and
they will go, oh, auntie,
00:26:29.07\00:26:33.37
now this one is cookbook worthy.
00:26:33.40\00:26:38.74
I know because
she tells me that too.
00:26:38.77\00:26:40.51
That's-- I just love
the, I would like, okay.
00:26:40.54\00:26:46.03
So that's one of
my favorites. Yeah.
00:26:46.06\00:26:48.07
It's just-- I love it.
00:26:48.10\00:26:50.47
Okay, so our vegetables
are getting and you know,
00:26:50.50\00:26:53.25
you really want these
vegetables to get tender.
00:26:53.28\00:26:55.65
So I'm gonna go
ahead and let these cook
00:26:55.68\00:26:57.64
just a little bit more
and I already have one,
00:26:57.67\00:27:00.45
already plated and made for you
00:27:00.48\00:27:03.17
and so you can see
how it cooks right down
00:27:03.20\00:27:06.49
and the flavors little dark.
00:27:06.52\00:27:08.11
That's your sandwich.
00:27:08.14\00:27:10.03
That's your
sandwich, it's beautiful.
00:27:10.06\00:27:11.98
Well, the flavors are
not dark but the mixture is.
00:27:12.01\00:27:15.96
The barbecue
sauce makes it darker.
00:27:15.99\00:27:17.81
It colors, it
colors and makes it darker.
00:27:17.84\00:27:19.51
So well, sis, what do we
have coming up next is our--
00:27:19.54\00:27:23.14
Linda's Fried Skallops.
00:27:23.17\00:27:24.87
Oh. All right.
00:27:24.90\00:27:26.71
So Agave nectar is
gonna turn into be our honey.
00:27:57.40\00:28:00.19
All right.
00:28:00.22\00:28:01.74
You know, I
remember that whenever mom
00:28:01.77\00:28:04.31
would make this we
would all stand around
00:28:04.34\00:28:07.14
because we wanted to help.
00:28:07.17\00:28:08.90
And I mean, mom would
go, now you can't keep eating
00:28:08.93\00:28:12.25
and we are not gonna
have anything for supper.
00:28:12.28\00:28:16.91
Because that was a
treat to have this.
00:28:16.94\00:28:19.23
She would fry right
them put it on the plate
00:28:19.26\00:28:21.57
and she is go to
that next one it's gone.
00:28:21.60\00:28:23.50
She would say,
where, where is it?
00:28:23.53\00:28:26.07
With five kids, you know,
it would disappear quickly.
00:28:26.10\00:28:30.28
Now she, she could
keep her son to control
00:28:30.31\00:28:32.63
so pretty soon there
would be plate of them but--
00:28:32.66\00:28:36.08
Oh, yeah.
00:28:36.11\00:28:37.20
Okay, sis, thanks
for turning it on,
00:28:37.23\00:28:38.74
if you could mix the
cornstarch with the soymilk.
00:28:38.77\00:28:42.19
The reason I did that is
00:28:42.22\00:28:43.48
because it takes
the place of eggs
00:28:43.51\00:28:46.00
and it helps to
stick together better.
00:28:46.03\00:28:49.32
So it helps the
cracker crumbs stick together.
00:28:49.35\00:28:51.79
So while she is doing that
00:28:51.82\00:28:53.22
I'm gonna pour the
oil in here and I'm--
00:28:53.25\00:28:56.08
about a forth a cup
00:28:56.11\00:28:57.19
I'll save that
for a little bit more.
00:28:57.22\00:28:59.28
And sis, if you
could get me a fork?
00:28:59.31\00:29:02.47
Oh, okay.
00:29:02.50\00:29:03.57
And then when she comes back
00:29:03.60\00:29:05.25
we will have
her mix up the sauce
00:29:05.28\00:29:08.14
and we will let this--
00:29:08.17\00:29:09.45
She could actually use
this to mix up the sauce,
00:29:09.48\00:29:11.17
couldn't she?
00:29:11.20\00:29:12.23
Yeah, but she has
gone to get a fork.
00:29:12.26\00:29:13.80
All right.
00:29:13.83\00:29:16.12
So I mean, we might
as well let her use it
00:29:16.15\00:29:18.34
when she comes back.
00:29:18.37\00:29:19.42
All right, so
what are we doing here?
00:29:19.45\00:29:20.54
There you go.
00:29:20.57\00:29:21.67
So if you could take and put
00:29:21.70\00:29:24.39
all of your ingredients in there
00:29:24.42\00:29:26.36
and then the fork
is actually for me
00:29:26.39\00:29:29.19
so that I can stir the sauce.
00:29:29.22\00:29:31.22
I knew it she
wanted that fork. Okay.
00:29:31.25\00:29:33.54
So I'm gonna take
and I'm gonna dip this
00:29:33.57\00:29:35.37
in our
cornstarch and our soymilk
00:29:35.40\00:29:40.35
or almond milk as this is.
00:29:40.38\00:29:41.63
You can use your choice
00:29:41.66\00:29:42.80
and then you just
kind of put it like that.
00:29:42.83\00:29:44.49
Do you think that's hot enough?
00:29:44.52\00:29:46.66
Well, here's I'm gonna find out.
00:29:46.69\00:29:48.43
We just put a little bitty--
00:29:48.46\00:29:49.81
no, not quite ready.
00:29:49.84\00:29:50.98
It's got to
sizzle just a little bit.
00:29:51.01\00:29:52.74
So that's how you are gonna
do, is you are gonna dip it in.
00:29:52.77\00:29:55.03
When I put that right over here
00:29:55.06\00:29:56.33
see it's not
quite sizzling enough.
00:29:56.36\00:29:58.98
So just wait one second.
00:29:59.01\00:30:00.87
And when I'm dipping those
00:30:00.90\00:30:02.54
and I really pat them down nice.
00:30:02.57\00:30:04.91
Yeah, I did too.
00:30:04.94\00:30:06.01
Because it's just
a real quick dip--
00:30:06.04\00:30:08.05
And see how they stay on.
00:30:08.08\00:30:10.00
They stay on really,
it stays on really good.
00:30:10.03\00:30:12.18
Then you still
gonna have crumbs in there
00:30:12.21\00:30:14.15
just the one here it is.
00:30:14.18\00:30:16.36
But let's see.
00:30:16.39\00:30:18.06
Yep, now you got the sizzle.
00:30:18.09\00:30:19.87
Now I got the sizzle.
00:30:19.90\00:30:20.96
And you want to wait
for that because you know,
00:30:20.99\00:30:22.51
one just soak up
oil you wanted to--
00:30:22.54\00:30:24.29
if your pan is sizzling nice
00:30:24.32\00:30:27.48
then it just browns the outside
and doesn't absorb inside.
00:30:27.51\00:30:30.20
And a lot of times
mom would serve this
00:30:30.23\00:30:32.07
with her homemade
mashed potatoes and gravy
00:30:32.10\00:30:35.59
and then she
would have a nice salad
00:30:35.62\00:30:37.27
out of vegetable or
something like that.
00:30:37.30\00:30:39.43
So I mean, you can
just build a meal around it.
00:30:39.46\00:30:43.11
And the other thing
that I started doing
00:30:43.14\00:30:45.33
with my scallops because
I want to avoid the frying,
00:30:45.36\00:30:47.83
I did all the stuff right here
except than I took a baking,
00:30:47.86\00:30:52.92
nonstick cooking spray.
00:30:52.95\00:30:54.32
Put them on
there, spray the tops,
00:30:54.35\00:30:55.60
put in the oven and bake there.
00:30:55.63\00:30:57.03
And I have really crispy
nice scallops I was surprised.
00:30:57.06\00:31:00.75
And your kids
can't snatch it either
00:31:00.78\00:31:03.00
because it's so...
00:31:03.03\00:31:04.66
I mean, you maybe actually
end up with more for supper.
00:31:04.69\00:31:07.19
That's right. Oh, that's funny.
00:31:07.22\00:31:09.70
So, anyway that--
00:31:09.73\00:31:11.16
Did you see your
sister doing over there?
00:31:11.19\00:31:14.54
What she doing?
I didn't see that.
00:31:14.57\00:31:17.00
Now see how she is mixed up
this sauce that you dip it in.
00:31:17.03\00:31:20.63
No, no, that's not what
I was telling you to see.
00:31:20.66\00:31:23.57
Over there she is like
little bit guilty over there.
00:31:23.60\00:31:27.18
Oh, she dip in?
00:31:27.21\00:31:29.07
No, I don't
think she was dipping.
00:31:29.10\00:31:30.86
I think she was snitching.
00:31:30.89\00:31:32.55
Oh. Wow.
00:31:32.58\00:31:35.35
Good thing I have
a few here to fry.
00:31:35.38\00:31:37.72
Well, while we are
doing this you can look at
00:31:37.75\00:31:40.04
some of the
finish product over there
00:31:40.07\00:31:41.99
and that's how golden they get.
00:31:42.02\00:31:44.23
And it is really,
really nice. Easy to do.
00:31:44.26\00:31:48.43
It's easy to do.
00:31:48.46\00:31:49.82
Mmm. Mmm.
00:31:49.85\00:31:51.43
Well, so we got your
stamp for approval, sis?
00:31:51.46\00:31:55.00
Mmm. Okay.
00:31:55.03\00:31:56.61
Did it taste just the
same as when we are doing out?
00:31:56.64\00:31:59.03
I kind of snuck some of your's
pre-fried ones for the-- yeah.
00:31:59.06\00:32:05.14
Well, I sort of did that
too. I kind of took-- oh!
00:32:05.17\00:32:09.60
All right, get it
guys in next show.
00:32:09.63\00:32:13.87
All right, something you
we just never grow out of.
00:32:13.90\00:32:17.06
Oh, good.
00:32:17.09\00:32:18.22
Well, something else
that you are going to love
00:32:18.25\00:32:20.41
for supper is New Orleans Gumbo.
00:32:20.44\00:32:23.74
For this recipe
I'm using scallops,
00:32:51.79\00:32:54.49
the Worthington scallops again
00:32:54.52\00:32:55.97
and it's such a
versatile product
00:32:56.00\00:32:59.47
and Linda use the scallops,
00:32:59.50\00:33:01.21
the vegetable
scallops in the last program
00:33:01.24\00:33:02.94
just frying them but I'm using
00:33:02.97\00:33:04.93
so I think we
can put a picture up
00:33:04.96\00:33:06.27
and show you right there.
00:33:06.30\00:33:08.03
That's what we are using today.
00:33:08.06\00:33:09.69
And I have just, you know,
00:33:09.72\00:33:11.32
cut them differently and Linda,
00:33:11.35\00:33:13.00
you are going to turn
this pan on right here
00:33:13.03\00:33:15.37
and I just like to
brown them a little bit.
00:33:15.40\00:33:17.25
They don't have to be,
I just like it that way.
00:33:17.28\00:33:19.92
So you can-- I'm using a--
00:33:19.95\00:33:22.45
I turned it on too.
To the better flavor.
00:33:22.48\00:33:23.97
I think so.
00:33:24.00\00:33:25.62
And then this pan I've turned on
00:33:25.65\00:33:27.33
so that we are going
to add the onions to that
00:33:27.36\00:33:31.57
and Linda can
multitask over there.
00:33:31.60\00:33:33.22
She can watch
onions and scallops.
00:33:33.25\00:33:35.16
I can.
00:33:35.19\00:33:36.26
Now, we've been
talking and talking
00:33:36.29\00:33:37.52
about our garlic press
that we are so excited about
00:33:37.55\00:33:40.46
and Melissa
Hoffman is my assistant
00:33:40.49\00:33:42.99
and helps me at Kid's Time
00:33:43.02\00:33:44.54
and she helps us
with our cooking.
00:33:44.57\00:33:45.81
She can do
anything. She is amazing.
00:33:45.84\00:33:48.01
And let me tell
you she went on--
00:33:48.04\00:33:50.36
well, she heard us just
talking about it on the air here
00:33:50.39\00:33:52.96
because she is
off camera right now
00:33:52.99\00:33:54.57
and she said to us,
00:33:54.60\00:33:56.87
you know what, you can
order this on Amazon.com
00:33:56.90\00:33:59.62
and I had no idea.
00:33:59.65\00:34:00.68
So we just want to tell you
00:34:00.71\00:34:01.74
as you don't have to
write to us and find out.
00:34:01.77\00:34:03.87
But the name of the company
is on here it's called Rosle,
00:34:03.90\00:34:09.71
it's a German made company
00:34:09.74\00:34:11.25
and I actually
got mine in Germany
00:34:11.28\00:34:13.20
and its Rosle and has
two little dots over the "O"
00:34:13.23\00:34:17.12
I don't know what that means
00:34:17.15\00:34:18.25
and I'm not German so
I don't know but Rosle,
00:34:18.28\00:34:21.38
Rosle, you know
Rosle, I have no idea.
00:34:21.41\00:34:26.41
But that's what it is.
00:34:26.44\00:34:27.85
And you can order
right online on Amazon.com.
00:34:27.88\00:34:31.86
So it says, it
says under description
00:34:31.89\00:34:34.85
that was awesome
garlic press ever.
00:34:34.88\00:34:36.72
So-- And it is.
00:34:36.75\00:34:37.78
And really is.
00:34:37.81\00:34:38.88
And I'm gonna take this
00:34:38.91\00:34:40.04
and I'm gonna
just put it right here,
00:34:40.07\00:34:42.36
just take my garlic
and put it in this--
00:34:42.39\00:34:46.20
You don't even have to
take the skins off your garlic.
00:34:46.23\00:34:48.44
No. If you don't want to.
00:34:48.47\00:34:49.96
This will still press
it and not have the skins.
00:34:49.99\00:34:54.16
It really is amazing.
00:34:54.19\00:34:56.67
And who would
really get so excited
00:34:56.70\00:34:59.80
about a garlic press, you know.
00:34:59.83\00:35:02.15
I think there are a
lot of cooks out there
00:35:02.18\00:35:05.48
who would be excited
about a good garlic press.
00:35:05.51\00:35:08.64
Oh, we are gonna
looking fried ever.
00:35:08.67\00:35:11.17
All right, so
them I'm just gonna
00:35:11.20\00:35:12.70
put in some of the
red pepper flakes in there
00:35:12.73\00:35:15.03
and I'm gonna go
ahead and put the--
00:35:15.06\00:35:18.20
Yellow peppers.
00:35:18.23\00:35:19.27
Yellow peppers and
then I'm gonna go ahead
00:35:19.30\00:35:23.03
and put in the okra.
00:35:23.06\00:35:26.18
And this is all fresh okra.
00:35:26.21\00:35:27.77
Now I've never tried
this with frozen okra
00:35:27.80\00:35:29.76
but I would say
00:35:29.79\00:35:30.86
don't think it
would matter to you.
00:35:30.89\00:35:32.18
I mean, if you have that's
all you have is frozen okra--
00:35:32.21\00:35:35.31
Just probably more
moisture in the frozen.
00:35:35.34\00:35:37.21
It's probably a little moisture
00:35:37.24\00:35:38.27
because anything you have frozen
00:35:38.30\00:35:39.51
its gonna have a
little more moisture in it.
00:35:39.54\00:35:41.87
And but I'm sure that--
00:35:41.90\00:35:45.40
since its a saucy dish I
don't think its a problem.
00:35:45.43\00:35:48.07
And seasonal.
00:35:48.10\00:35:49.34
And we are going to just
put the seasonings in there now.
00:35:49.37\00:35:53.37
Is that McKay's?
00:35:53.40\00:35:54.59
Yeah.
00:35:54.62\00:35:55.77
You didn't all my
red pepper flakes.
00:35:55.80\00:35:59.17
Oh! You poured in there.
00:35:59.20\00:36:01.98
Oh, I did it. I did.
00:36:02.01\00:36:03.89
I'm speaking up for Linda.
00:36:03.92\00:36:07.02
I thought I did it
so I was like, okay.
00:36:07.05\00:36:08.73
No, you take the blame.
00:36:08.76\00:36:11.21
It was me, I
didn't-- momma it was me.
00:36:11.24\00:36:14.13
I just-- it was me.
00:36:14.16\00:36:15.25
I did not get it
to the last drop.
00:36:15.28\00:36:16.59
But it could have been me,
00:36:16.62\00:36:17.85
it sounds like
something I do so.
00:36:17.88\00:36:19.42
And then can you
just-- this is just--
00:36:19.45\00:36:22.23
well, we are waiting
to put the agave nectar
00:36:22.26\00:36:24.41
in here into the tomatoes.
00:36:24.44\00:36:27.40
Well, maybe sis,
00:36:27.43\00:36:28.46
I have you do that if
you would just love that.
00:36:28.49\00:36:30.10
You want to explain this?
00:36:30.13\00:36:32.20
Yes, I do because I'm just gonna
00:36:32.23\00:36:33.73
put this right
here for you to see.
00:36:33.76\00:36:35.10
This is called Grits.
00:36:35.13\00:36:36.89
Now any southern person
at all in the United States
00:36:36.92\00:36:41.24
is gonna know what
grits are and they are--
00:36:41.27\00:36:44.73
Kind of like a
white polenta little bit.
00:36:44.76\00:36:47.64
Yes, kind of that texture.
00:36:47.67\00:36:49.17
A little bit, a
little bit of a grits--
00:36:49.20\00:36:52.58
I love them. Oh, I love grits.
00:36:52.61\00:36:54.58
No fun intended but I
love that grittier texture.
00:36:54.61\00:36:58.81
I love them.
00:36:58.84\00:36:59.88
But they are wonderful
in the morning for breakfast
00:36:59.91\00:37:01.61
and a lot of
people use the grits
00:37:01.64\00:37:03.43
in the south instead of eggs.
00:37:03.46\00:37:05.80
I mean, sort of
instead of potatoes.
00:37:05.83\00:37:08.58
Like you think
of eggs and potatoes
00:37:08.61\00:37:09.88
where you can
just scramble the tofu
00:37:09.91\00:37:12.17
and then you could do
your grits on the side
00:37:12.20\00:37:15.41
and they have a piece of
toast or biscuits I mean,
00:37:15.44\00:37:18.40
that will be delicious.
00:37:18.43\00:37:20.13
That would be
wonderful if you do that.
00:37:20.16\00:37:22.24
And so-- This would help.
00:37:22.27\00:37:23.65
So when you mix up just
according to package directions
00:37:23.68\00:37:27.43
and you can add this, sis.
00:37:27.46\00:37:29.13
You don't need to
spray that anymore.
00:37:29.16\00:37:30.96
You can just put that in there
00:37:30.99\00:37:32.26
and of course I'm now
wearing essence of tomato
00:37:32.29\00:37:35.20
because I see that I've
just sprayed myself with it.
00:37:35.23\00:37:37.95
But you will smell good.
But not good enough to eat.
00:37:37.98\00:37:40.80
Now there you go.
00:37:40.83\00:37:42.85
But anyway mix up the grits
00:37:42.88\00:37:44.46
according to your
package directions
00:37:44.49\00:37:46.80
and it cooks just
like you would have--
00:37:46.83\00:37:48.94
if you are
making or cornmeal mash
00:37:48.97\00:37:51.48
or anything like that
00:37:51.51\00:37:52.78
and when you are ready to pour
00:37:52.81\00:37:54.58
what I do is I take a formed pan
00:37:54.61\00:37:59.02
and you can use--
00:37:59.05\00:38:00.55
some people they will take--
00:38:00.58\00:38:02.29
Well, custard dish or something.
00:38:02.32\00:38:03.77
You could actually take the can,
00:38:03.80\00:38:05.01
your tomatoes
came in and, you know,
00:38:05.04\00:38:07.01
you wash it out and use that.
00:38:07.04\00:38:08.27
You could use of--
00:38:08.30\00:38:09.33
if you have a cookie
cutter you could use that.
00:38:09.36\00:38:12.10
And you could use
any shape you want.
00:38:12.13\00:38:13.94
I've chosen to use round
00:38:13.97\00:38:15.68
and I have this
little spring formed pans
00:38:15.71\00:38:17.91
where if you open
it up like this your--
00:38:17.94\00:38:22.18
you open it up and the
bottom will come out like this
00:38:22.21\00:38:25.29
so it's easy to assemble.
00:38:25.32\00:38:28.61
And what I do is
I pour it in there,
00:38:28.64\00:38:30.80
I spray it with a
little nonstick cooking spray
00:38:30.83\00:38:33.80
and then I pour,
00:38:33.83\00:38:35.66
pour the just a not
completely to the top full
00:38:35.69\00:38:38.80
because I don't
want them that thick
00:38:38.83\00:38:40.33
but if you can if you want.
00:38:40.36\00:38:42.32
And then what I do as it
comes out looking like this
00:38:42.35\00:38:45.25
and I just
browned it a little bit
00:38:45.28\00:38:47.62
with the nonstick
cooking spray on the stove
00:38:47.65\00:38:52.36
just to give it a nice,
00:38:52.39\00:38:54.04
you know, golden and its
a little crunchier texture
00:38:54.07\00:38:57.60
so it's not soft.
00:38:57.63\00:38:58.66
And you can if
you don't want to do
00:38:58.69\00:38:59.72
that you can do
it another way too.
00:38:59.75\00:39:02.10
But I use that too
with my New Orleans Gumbo
00:39:02.13\00:39:06.20
because when this
gumbo gets all done you can--
00:39:06.23\00:39:10.11
Did you guy
notice? Did you notice?
00:39:10.14\00:39:12.35
Look at the color.
00:39:12.38\00:39:13.83
Yes, but like I, like
I did you notice this.
00:39:13.86\00:39:16.16
This is what I'm seeing.
She eat my demonstration.
00:39:16.19\00:39:20.39
Well, sis, you need
00:39:20.42\00:39:21.45
some of this good
nutritious colorful gumbo.
00:39:21.48\00:39:25.66
Oh, I love grits.
00:39:25.69\00:39:28.88
I do too. Can I--
00:39:28.91\00:39:30.34
That was just way too tempting.
00:39:30.37\00:39:33.72
I'll taste it
with that on there too.
00:39:33.75\00:39:35.41
Oh, she's gonna taste it.
00:39:35.44\00:39:36.47
Oh, you had to put
this scallops in here.
00:39:36.50\00:39:37.86
Wait a minute I
get the scallops in
00:39:37.89\00:39:39.89
and then mix it all up
00:39:39.92\00:39:41.92
and then will let you taste
00:39:41.95\00:39:42.98
with a little bit of
the gumbo mixture on it.
00:39:43.01\00:39:46.24
I actually can't
ever matter doing this,
00:39:46.27\00:39:47.97
this is so funny.
00:39:48.00\00:39:49.91
I went to speak at
a church not long ago
00:39:49.94\00:39:53.17
and a lady came into me
and say I want you to know--
00:39:53.20\00:39:55.29
she said, I watched
your cooking show this week
00:39:55.32\00:39:57.26
but I'm not gonna
try a thing you made.
00:39:57.29\00:39:59.07
And I went, oh, why not?
00:39:59.10\00:40:01.08
She said, because
Cinda didn't taste
00:40:01.11\00:40:02.64
one thing on the show
00:40:02.67\00:40:03.74
so she wouldn't taste it
and it can't be that good.
00:40:03.77\00:40:08.76
So I like that
you better taste it.
00:40:08.79\00:40:10.49
I will be honest and I
will let you know if it is good.
00:40:10.52\00:40:16.28
Little gumbo on
there with a little grit.
00:40:16.31\00:40:18.18
I can already tell you
that the grit cake was good
00:40:18.21\00:40:22.33
and now we will
try it with the gumbo.
00:40:22.36\00:40:25.05
The gumbo on it and sauce on it.
00:40:25.08\00:40:26.58
Little hot, hot.
Gumbo, oh, no, anticipation.
00:40:26.61\00:40:31.01
Is that two
thumbs up. All right.
00:40:33.77\00:40:38.22
So the woman
that had talked to me
00:40:38.25\00:40:40.97
you can go ahead
and try these recipes.
00:40:41.00\00:40:42.71
Cinda has said its
okay. It's delicious.
00:40:42.74\00:40:46.95
And you have some
plated too. That's right.
00:40:46.98\00:40:49.20
Well, coming up next--
00:40:49.23\00:40:51.01
look I want to see that
beautiful rose on there.
00:40:51.04\00:40:54.61
In fact, I'm gonna come over
00:40:54.64\00:40:55.87
so that we can
get a good shot of it
00:40:55.90\00:40:56.98
and I'll tilt it to the camera
00:40:57.01\00:40:58.27
so that you can actually
see that rose right there.
00:40:58.30\00:41:00.98
See how beautiful that is.
00:41:01.01\00:41:03.76
And Cinda made that rose
00:41:03.79\00:41:05.53
and we just took a few of the--
00:41:05.56\00:41:08.03
the leaves from the holly bush
00:41:08.06\00:41:09.67
outside our prep
kitchen door here
00:41:09.70\00:41:12.28
and you could
garnish and there you go.
00:41:12.31\00:41:15.93
Well, sis--
00:41:15.96\00:41:17.17
You know what's next is
my Old-Fashioned Meatloaf.
00:41:17.20\00:41:21.12
Let me read the recipe.
00:41:21.15\00:41:22.74
This makes either
one large meatloaf
00:42:22.43\00:42:25.96
or you can divided into
half and put one part of that,
00:42:25.99\00:42:31.44
the half of it
into a glass baking dish
00:42:31.47\00:42:34.31
and freeze it
00:42:34.34\00:42:35.46
and that way you
will have it for either.
00:42:35.49\00:42:37.03
Or you can also make
veggie patties out of it
00:42:37.06\00:42:39.88
and you can--
00:42:39.91\00:42:40.94
Yes, you can. Meatballs.
00:42:40.97\00:42:42.10
Meatballs for
spaghetti meatballs
00:42:42.13\00:42:44.12
or its very
versatile recipe and--
00:42:44.15\00:42:46.54
Yes, it is.
00:42:46.57\00:42:48.52
I served this
actually to a function
00:42:48.55\00:42:50.35
that I was
catering for about 75 people
00:42:50.38\00:42:53.82
and they went nuts over it.
00:42:53.85\00:42:55.70
Everybody wanted the
recipe and I said oh--
00:42:55.73\00:42:58.05
That's because
there is pecans in it.
00:42:58.08\00:43:01.50
I said, oh, guess
what we just happen
00:43:01.53\00:43:03.37
to have the recipe
in our new cookbook.
00:43:03.40\00:43:07.53
Okay, we are gonna go
ahead and get started.
00:43:07.56\00:43:10.83
Linda, I-- as a binder
00:43:10.86\00:43:13.30
and you can do this
instead of using egg
00:43:13.33\00:43:17.63
take flaxseed
and mix it in water
00:43:17.66\00:43:20.44
and let it sit for five minutes
00:43:20.47\00:43:22.68
and it kind of gets that
gel consistency of an egg.
00:43:22.71\00:43:25.45
All right, here goes the water.
00:43:25.48\00:43:26.53
So if you will mix our
flaxseed in that and Brenda,
00:43:26.56\00:43:30.33
while I'm doing
this take our tomato soup
00:43:30.36\00:43:33.57
and mix it with the water, okay.
00:43:33.60\00:43:36.98
I'm using the vege-burger here
00:43:37.01\00:43:41.06
and so I'm gonna
take the vege-burger
00:43:41.09\00:43:44.12
and I'm gonna mix my VegeSal--
00:43:44.15\00:43:46.77
now VegeSal is an all
purpose vegetable seasoning
00:43:46.80\00:43:50.62
and it just is my favorite,
00:43:50.65\00:43:53.08
all purpose vegetable seasoning.
00:43:53.11\00:43:54.85
Also I love the
Bragg Liquid Aminos,
00:43:54.88\00:43:57.18
I love the flavor that
it gets. And so I use that.
00:43:57.21\00:44:01.46
VegeSal is not as easy to get
00:44:01.49\00:44:03.30
in your local
grocery stores I have found
00:44:03.33\00:44:06.34
but you can Google it
00:44:06.37\00:44:08.17
and you can also
get it on Amazon.com.
00:44:08.20\00:44:10.40
I just want to share
00:44:10.43\00:44:11.52
because sometimes people said me
00:44:11.55\00:44:12.66
where you find
VegeSal, where you find VegeSal.
00:44:12.69\00:44:15.29
And you know, if you
live in a small town too
00:44:15.32\00:44:17.97
might be an issue but Google it,
00:44:18.00\00:44:20.05
it will tell you right
00:44:20.08\00:44:21.12
where you can
find the closest store
00:44:21.15\00:44:22.72
that has or order it online.
00:44:22.75\00:44:25.13
Now I use a little bit
of the grapeseed vegenaise
00:44:25.16\00:44:28.97
because that helps
hold it together too.
00:44:29.00\00:44:33.17
And so you are gonna
mix all this together
00:44:33.20\00:44:35.34
in your bowl and now sisters,
00:44:35.37\00:44:39.33
if you can-- Linda,
00:44:39.36\00:44:40.68
if you can have
the tofu and sometimes
00:44:40.71\00:44:44.49
I will break
this up with a food--
00:44:44.52\00:44:47.19
with a pastry blender
00:44:47.22\00:44:50.67
and then sometimes
you can just do your fork.
00:44:50.70\00:44:53.81
And one thing about adding tofu,
00:44:53.84\00:44:56.17
tofu adds a lot
of nutrition and it--
00:44:56.20\00:45:00.48
if there is no flavor.
00:45:00.51\00:45:02.13
And so you get the
protein and the nutrition
00:45:02.16\00:45:06.85
and you don't have the flavor.
00:45:06.88\00:45:08.77
It just takes on the flavor
of whatever you put in there.
00:45:08.80\00:45:11.80
Sometimes you go
and help just like this
00:45:11.83\00:45:14.26
and just smash away.
00:45:14.29\00:45:16.66
Or do you want me
to put my gloves on?
00:45:16.69\00:45:18.18
Yeah, you can--
00:45:18.21\00:45:20.77
gloves are good
thing for this job too.
00:45:20.80\00:45:22.97
You know what
Linda, I'm gonna do that.
00:45:23.00\00:45:25.08
That's a good idea.
Put our handy-dandy gloves.
00:45:25.11\00:45:29.69
See, if I can do
it, all right over here.
00:45:29.72\00:45:32.58
Put our
handy-dandy gloves on and...
00:45:32.61\00:45:37.56
Kitchen gloves are one
of the best kitchen tools.
00:45:37.59\00:45:40.60
Okay, thanks sis,
and just grind it up.
00:45:40.63\00:45:43.69
Just smash it there.
00:45:43.72\00:45:45.05
Okay sisters, now
you can add our oats
00:45:45.08\00:45:48.16
and our
breadcrumbs and our nuts.
00:45:48.19\00:45:52.42
Nuts are by you.
Okay, these are breadcrumbs.
00:45:52.45\00:45:55.49
Oh, these are
nuts. Those are nuts.
00:45:55.52\00:45:57.75
Okay, here is nuts.
00:45:57.78\00:45:59.51
So its I--
00:45:59.54\00:46:00.65
Walnuts and pecans.
00:46:00.68\00:46:01.80
Yes.
00:46:01.83\00:46:02.93
Oh, no wonder it's so delicious.
00:46:02.96\00:46:04.18
How about our onion?
00:46:04.21\00:46:05.26
And-- let me now
you can add now--
00:46:05.29\00:46:07.80
let me tell about
what I did with the onion.
00:46:07.83\00:46:11.50
I like to take a the
McKay's chicken style seasoning
00:46:11.53\00:46:16.39
and I like to put it in water
00:46:16.42\00:46:18.76
and then I saute
my onions in that
00:46:18.79\00:46:22.41
because you're
not getting any oil
00:46:22.44\00:46:24.72
and it really
flavors your onions nice
00:46:24.75\00:46:27.38
and it adds to your loaf.
00:46:27.41\00:46:29.36
So, that is what
we've done to the onions
00:46:29.39\00:46:31.40
and so you will
saute in the water
00:46:31.43\00:46:34.71
and the McKay's
chicken style seasoning
00:46:34.74\00:46:36.69
until the onions are clear.
00:46:36.72\00:46:38.98
They become translucent.
00:46:39.01\00:46:40.71
And as you can see
they are translucent
00:46:40.74\00:46:43.87
and that's where
the yellow color comes
00:46:43.90\00:46:45.80
if you can see the
onion, that's where yellow comes
00:46:45.83\00:46:49.09
just because of the
McKay's chicken style seasoning.
00:46:49.12\00:46:54.01
And now, now let me
get this all mixed up.
00:46:54.04\00:46:59.87
You're gonna see here mom see.
00:46:59.90\00:47:03.32
Okay now you want
to put in my flaxseed
00:47:03.35\00:47:09.91
and then--
00:47:09.94\00:47:11.28
The flaxseed
needs to be ground too,
00:47:11.31\00:47:13.15
that it'd be able to
absorb any of its nutrients.
00:47:13.18\00:47:15.08
Some people don't know
00:47:15.11\00:47:16.14
that they will
either eat flaxseed
00:47:16.17\00:47:17.94
and sprinkled on their cereals
00:47:17.97\00:47:19.39
that you really
have to have that,
00:47:19.42\00:47:21.20
that's you're gonna really grind
00:47:21.23\00:47:22.26
and good in your teeth
00:47:22.29\00:47:23.35
it needs to be ground you know--
00:47:23.38\00:47:25.25
You want me to
mix this all together?
00:47:25.28\00:47:26.60
Okay, sis, if you can
spray a casserole dish.
00:47:26.63\00:47:30.53
All right.
00:47:30.56\00:47:31.60
And then Linda,
now for the very--
00:47:31.63\00:47:34.39
for the topping I mix a
ketchup with Sriracha sauce.
00:47:34.42\00:47:40.09
Now if you don't like
spicy you don't have to do this.
00:47:40.12\00:47:44.10
You can just do the ketchup
00:47:44.13\00:47:45.53
and the brown sugar and like--
00:47:45.56\00:47:48.19
so that's what she is
gonna mix that together.
00:47:48.22\00:47:51.08
Hey, Brenda, if you want to put
00:47:51.11\00:47:52.72
your hand-dandy gloves on that
00:47:52.75\00:47:55.08
I know Brenda's
assistant Melissa
00:47:55.11\00:47:57.28
she walks around
in between on the set
00:47:57.31\00:48:00.07
and she keeps her
pockets full of these gloves
00:48:00.10\00:48:02.71
because she knows we use them.
00:48:02.74\00:48:04.44
Actually I already
use the one she gave me.
00:48:04.47\00:48:05.62
Oh, here look at mine.
00:48:05.65\00:48:06.73
She refresh the
pocket, in my pocket.
00:48:06.76\00:48:09.81
Okay, as you can see this
makes a lot of meatloaf which--
00:48:11.55\00:48:18.52
But you want a lot
because it's really good
00:48:18.55\00:48:20.81
and you can
freeze it for next time.
00:48:20.84\00:48:22.70
Okay, its all
mixed up so take half
00:48:22.73\00:48:25.18
and form it down--
00:48:25.21\00:48:27.58
you want to leave a half an inch
00:48:27.61\00:48:30.19
around all sides
of your meatloaf here
00:48:30.22\00:48:35.65
because we're gonna put our--
00:48:39.85\00:48:41.81
But this is just like--
Tomato soup around there.
00:48:41.84\00:48:43.46
This is all like those
mud cakes we used to make
00:48:43.49\00:48:45.75
when we were
kids you know just--
00:48:45.78\00:48:47.22
There you go,
there is the other half.
00:48:47.25\00:48:48.28
So much fun.
00:48:48.31\00:48:49.80
And make us those mulberry
in from the mulberry bushes.
00:48:49.83\00:48:52.85
That way that we decorate
with twigs and leaves and--
00:48:52.88\00:48:55.68
And hollyhocks
remember with the hollyhocks--
00:48:55.71\00:48:57.94
Nobody would try it.
00:48:57.97\00:48:59.21
Well, daddy taste it
now even daughter taste it.
00:48:59.24\00:49:01.90
We even made dolls out
of our hollyhocks bush.
00:49:01.93\00:49:05.57
We take, we the
hollyhock flowers
00:49:05.60\00:49:06.92
and turn them upside down.
00:49:06.95\00:49:08.10
I knew it. Yeah.
00:49:08.13\00:49:09.22
That was the hollyhocks,
00:49:09.25\00:49:10.55
and used to be the dress
as you turns turn upside down
00:49:10.58\00:49:12.77
make a little
dolls, we had lots of fun.
00:49:12.80\00:49:15.02
As you can see we've only--
00:49:15.05\00:49:17.27
I'm gonna tip this
probably you can see
00:49:17.30\00:49:18.95
we've only used
half of the loaf recipe.
00:49:18.98\00:49:21.88
So, and it fills your 9/13 pan.
00:49:21.91\00:49:26.27
So you'll have
your upper two 9/13.
00:49:26.30\00:49:29.83
Well, I mean it fits
in 9/13 but obviously not.
00:49:29.86\00:49:32.80
Okay, so now
what you're gonna do
00:49:32.83\00:49:35.38
is we're gonna take
this our ketchup mixture
00:49:35.41\00:49:40.03
that Linda so nicely blended
00:49:40.06\00:49:44.77
and you're gonna put that on top
00:49:44.80\00:49:48.58
and then smooth that on top
00:49:48.61\00:49:55.37
like that
00:49:55.40\00:49:57.14
and you're
gonna just do the top.
00:49:57.17\00:49:59.38
Well, if its fall
down the sides its okay.
00:49:59.41\00:50:03.59
So, I'm gonna
bake anyway, right.
00:50:03.62\00:50:04.95
But this is our,
this is our glace.
00:50:04.98\00:50:06.67
You really want
to keep it on top?
00:50:06.70\00:50:07.73
You want to keep it on the top
but it's our glace like that.
00:50:07.76\00:50:13.20
There you go.
00:50:13.23\00:50:14.67
Okay, and now Brenda's
got our soup mix together
00:50:14.70\00:50:18.72
and she is gonna
pour the soup around
00:50:18.75\00:50:23.71
and it fills in
and that will bake
00:50:23.74\00:50:28.41
such delicious
flavor in the soup.
00:50:28.44\00:50:30.87
Look and just kind of make
sure it gets around in there.
00:50:30.90\00:50:33.64
Now you're gonna bake this at--
00:50:33.67\00:50:38.85
you can do 350 for an
hour or if you want to do 375,
00:50:38.88\00:50:43.48
if you want a little
bit hotter oven to get a--
00:50:43.51\00:50:46.21
my husband likes
the top a little crispy
00:50:46.24\00:50:50.00
and brown and the
sides a little bit more brown
00:50:50.03\00:50:52.44
and so you can do
that for 45 minutes,
00:50:52.47\00:50:56.00
but watch it because you
don't want it to get over done.
00:50:56.03\00:50:58.96
And you'll see how that we had--
00:50:58.99\00:51:00.12
she has one baked ready for you,
00:51:00.15\00:51:02.28
you'll see the
difference in color of the top
00:51:02.31\00:51:04.52
it turns a little
bit more of a glittering,
00:51:04.55\00:51:07.61
shiny texture and the
color changes just like that.
00:51:07.64\00:51:10.22
So, there you there you
can see how its all baked.
00:51:10.25\00:51:12.25
Delicious.
00:51:12.28\00:51:13.53
Well, my sisters and I have
not just a brand new cookbook
00:51:13.56\00:51:17.40
that we've been talking about
00:51:17.43\00:51:18.82
but we have five other cookbooks
00:51:18.85\00:51:20.71
that we like to
share with you right now
00:51:20.74\00:51:22.44
how you can get all
six of our cookbooks.
00:51:22.47\00:51:25.44
If you've enjoyed the
recipes you've seen today
00:51:27.73\00:51:29.79
and would like to
purchase your own copy
00:51:29.82\00:51:31.39
of one of their cookbooks
including their new cookbook,
00:51:31.42\00:51:34.15
Cooking With Kellogg's,
00:51:34.18\00:51:35.77
you can write to
3ABN, P.O Box 220,
00:51:35.80\00:51:39.32
West Frankfort, IL 62896.
00:51:39.35\00:51:42.65
That's 3ABN, P.O Box
220, West Frankfort, IL 62896.
00:51:42.68\00:51:49.10
You can call 618-627-4651.
00:51:49.13\00:51:53.15
That's 618-627-4651 or
if you would like to contact
00:51:53.18\00:51:58.53
the Micheff Sisters
00:51:58.56\00:51:59.74
for a speaking
appointments or concerts,
00:51:59.77\00:52:01.67
you can do so at their website
00:52:01.70\00:52:03.12
at micheffsisters.com.
00:52:03.15\00:52:05.41
That's micheffsisters.com.
00:52:05.44\00:52:10.36