I want to spend my life
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Mending broken people
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I want to spend my life
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Removing pain
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Lord, let my words
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Heal a heart that hurts
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I want to spend my life
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Mending broken people
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I want to spend my life
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Mending broken people
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Hello, and welcome to our
3ABN today cooking program.
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We are? The Micheff Sisters.
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I'm Linda. I'm Brenda.
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And I'm Cinda.
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We are so excited
to be with you today
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and we have a lot
of fresh veggies today.
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Oh, but I'm most excited
because we are gonna really see
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how to color our
plate like a rainbow.
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Yes, we are. And
get good nutrition.
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Yes, we are and
I'm really excited
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because I love farm
fresh vegetables and fruits.
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That's right.
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And this program is
called "Farmer's Market."
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"Farmer's Market." That's right.
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And my husband has a
garden for us every summer
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and our mother has a
big garden and I mean, huge.
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And so I'm
really excited because--
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I mean, she always
shares from her garden
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and so you are gonna love this.
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Mom's already
planting right now.
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That's right.
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I talked to her the
other day and she was in there,
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she was just--
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Well, she has
like 100 tomato plants.
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Tomato plants.
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She is always
planting something.
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And she cans for all of us.
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Now because we are so
busy we haven't been able to--
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we haven't really
been able to can ourselves
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because all of us
can but we haven't been
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able to can ourselves like
we really wanted to and so--
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Mom does it for
us. Mom does it for us.
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So I mean, we really
appreciate those tomato farms.
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Dad helps peel the
tomatoes and things.
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Yeah. But also--
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Yeah, dad, we
appreciate your help.
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That's right.
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If you don't have
time to have a garden
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or you don't have the space
to have a garden or a place,
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first of all remember that
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you can have
little pots in your house,
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you know, and do little,
like little pots of tomatoes.
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All have pots of herbs
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but you can visit a farmer's
market and get fresh one.
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And you know what, lot
of people will say that oh,
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its so expensive but honestly--
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The locally grown
produce is very reasonable.
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Locally grown
produce is very reasonable.
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Yeah.
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And so and I think
that's really awesome
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to go to a farmers market.
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And the farmers help also
its good to kind of help them.
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They need some business.
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Just support them. That's right.
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Absolutely and lot of--
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if you are in a rural area
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or you can like you are
near where you can drive
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like an hour outside
the city where you live
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visit a farm
because they will let you--
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a lot of times they
will let you pick your own
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and you take your children.
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What a really nice
experience to your children.
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Every year when
I'm doing my pickles,
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I had a farmer, for
years I had a farmer
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that was next door,
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you know, lives
just a way down from us
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and I would call him the morning
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I wanted my cucumbers
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and he would go out
and pick them for me fresh.
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He would call me
when they were all picked,
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I'd race over, pick them up.
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I would have all my jars ready,
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everything so my goers
have not more than two hours
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from the patch to the jar
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and I would make that each year.
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It was really awesome.
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For all of that she got
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blue ribbons at the county fair.
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Yeah, that's true. That's true.
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She did every year.
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But probably I think that
you are not doing anymore.
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Oh, probably about 13 years.
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You know, honestly
I always every summer
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had my children
planting something
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and whether it be
flowers or vegetables they--
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because I wanted them to
learn how to grow things.
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And its so exciting to--
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for them to do a little
seedling or to do from seed.
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To watch it grow.
And to watch it grow.
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When you watch your plant grow--
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With your grandsons now.
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Yes, you are. That's a--
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Cinda kids are
almost the past the--
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He had us help plant the garden.
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Dad did.
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Cinda lives almost
you know cross the street
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from me almost, you know,
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and so my grandsons are
over there all the time.
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But I live on a farm
and so they went over to--
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I do not live on the
farm. Yeah. No, she wouldn't.
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And the-- Michael and
Jason came over and they said,
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Uncle Joe, Uncle Joe,
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can we have some
land for our garden?
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And did.
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Yes, they want
some land for a garden.
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And so they picked
up and Joe said okay,
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as long as you know,
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you don't mess up
any of the landscaping
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and you don't mess up the lawn.
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And so they went picked
up little patch of ground,
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not little I mean,
it's a nice big patch
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and they are gonna plant.
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So we will see.
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Oh, that's gonna be interesting.
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Well, let's take a
look at all the things
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that we are going to
prepare for you today,
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because we have--
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To get your mouth
watering. That's right.
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We have a lot of
really good recipes
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I think you are gonna enjoy.
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We are starting off
with-- With my Farm Stand Salad.
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Looks beautiful.
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And avocados in
there I want that one.
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And then we have
Garden Vegetable Rotini.
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So many wonderful
garden vegetables in there
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and mix for some pasta.
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Then we are gonna have
some Stuffed Red Pepper Salad.
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Oh, that sounds good.
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I love red peppers
and I love those potatoes.
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And Southern
Farm Fresh Vegetables.
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It just can't be that
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and I thought a little something
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maybe a lot of
people don't try often.
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Exactly. And Spicy
Moroccan Ratatouille.
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And I love the way
you are serving that.
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And then we are gonna
have Farmers Potato Stir Fry.
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And now you can't
go wrong with potatoes.
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But just that.
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But starting off sis,
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we are starting off
with one of my favorite
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salads of yours
and its got corn,
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its got
tomatoes, its got avocados.
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What not to love.
Let me read the recipe.
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Now if you don't want to add
the cayenne you do not have to.
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That's true. That's
true but its so good.
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But if you are making it
for daddy you better add it.
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And me too. Oh, my husband Joe.
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Although you
know, we've been doing
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a lot of good samplings
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because of our new
cookbook we've been out there
00:07:18.27\00:07:21.07
at different camp meetings and--
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Launching our new cookbook.
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Launching our new cookbook
and giving out food samples
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and what we
have discovered there
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are quite a few people
out there that tell us,
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you know, I love your food
but I can't take a lot of spice
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and I just leave
out the hot pepper.
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And we say that's what
you are supposed to do.
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Exactly.
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So that's good. That's
what we want you to do.
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And make it your own.
You know, you did good.
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Okay, let's start.
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I'm sure you-- now if
you have a microwave--
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do you even have a microwave?
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I have a microwave.
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Oh, wow. She is
not the gadget sister.
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I'm just kidding. I'm
just kidding, I knew that.
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I got a new ninja something--
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She doesn't
even know what it is.
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Yeah.
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Anyways you put stuff in it,
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it blends really good
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and the blade comes
completely out and I have that.
00:08:09.68\00:08:12.49
Food processor I think
what she is describing.
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No, it's a blender
or both. It's both.
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Okay, if you don't-- there is--
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you can cook the corn
several different ways.
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You can grill it
if you have a grill,
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you can boil it on a
pot of water on the stove
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or I love the way mom does
it and that so I do it this way.
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We open the corn
and we take off the silk
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and give it to your sister.
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Thank you. Whose
got a can down there.
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We really do have a trash
can down there mom, I promise.
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Take the silk and
then what you do is
00:08:45.72\00:08:48.32
you put this back up
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and you put it in the microwave
for three minutes per ear.
00:08:51.66\00:08:55.83
So I usually do four
ear at a time and its ready.
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You know, I don't
even do that anymore.
00:09:00.97\00:09:02.80
I just put the whole
corn in just like that
00:09:02.84\00:09:05.24
and cook it for about
four to five minutes per year
00:09:05.27\00:09:07.78
and when I'm done I peel it back
00:09:07.81\00:09:10.68
put in under running
water and just all comes off
00:09:10.71\00:09:12.78
and its really
good, ready to eat.
00:09:12.81\00:09:14.42
So it's juicy.
00:09:14.45\00:09:15.78
It's so much easier
in the microwave I think.
00:09:15.82\00:09:17.15
I like it.
00:09:17.19\00:09:18.52
So there's a lot
of ways to cook it.
00:09:18.55\00:09:19.89
Okay, this one is
already been cooked
00:09:19.92\00:09:21.49
so we are gonna peel
it off, break it off.
00:09:21.52\00:09:24.83
Well, you've been
passing that. Yeah.
00:09:24.86\00:09:28.66
She did. She made it. Okay. See.
00:09:28.70\00:09:34.37
Now you believe
me don't you, mom.
00:09:34.40\00:09:36.27
Well, wouldn't expect of that.
00:09:41.38\00:09:42.71
So you want to cut it off
00:09:42.74\00:09:49.68
and I always cut it off
in either a pan or a dish
00:09:49.72\00:09:52.92
like that so that it
catches it like that.
00:09:52.95\00:09:55.22
I like how the fresh
corn has, stays in clumps.
00:09:55.26\00:09:57.83
You have a little
more thickness to it
00:09:57.86\00:09:59.59
and I love that.
00:09:59.63\00:10:00.96
And then I also go like this
00:10:01.00\00:10:02.80
to get all that
milky goodness out there.
00:10:02.83\00:10:07.14
Yeah, that's good.
00:10:07.17\00:10:09.24
And then take this and we
will add it into our salad.
00:10:09.27\00:10:13.17
So we will add that in a minute.
00:10:13.21\00:10:14.54
We will add that
to our salad. Okay.
00:10:14.58\00:10:17.31
So what we are gonna do is
00:10:17.35\00:10:19.95
I will set this
right here for right now
00:10:19.98\00:10:22.18
and then we are gonna start.
00:10:22.22\00:10:24.59
I'm gonna get Linda
cutting our grape tomatoes.
00:10:24.62\00:10:28.02
I love the flavor
of the grape tomatoes
00:10:28.06\00:10:30.13
but now if you have the farm--
00:10:30.16\00:10:32.03
the garden
fresh the big tomatoes
00:10:32.06\00:10:34.63
you can do that too.
00:10:34.66\00:10:36.06
So either way but we
also grow the grape tomatoes
00:10:36.10\00:10:39.73
and what I will do
if they are littler,
00:10:39.77\00:10:42.14
can all of you an see this.
00:10:42.17\00:10:43.77
If they are
littler, I mean the big ones
00:10:43.81\00:10:46.11
I will cut in
thirds like that okay,
00:10:46.14\00:10:50.38
and then the littler
ones you can just cut in half.
00:10:50.41\00:10:53.05
But you don't want a big huge,
00:10:53.08\00:10:55.45
you know,
mouthful of tomatoes so--
00:10:55.48\00:10:57.89
I don't know if these
are, these are so juicy.
00:10:57.92\00:10:59.62
These are the
little grape tomatoes
00:10:59.65\00:11:01.42
and I think they
have so much flavor.
00:11:01.46\00:11:04.19
So let's get her going and--
00:11:04.23\00:11:06.76
You probably
both of us doing that
00:11:06.80\00:11:08.13
and if we're gonna
slice all of those.
00:11:08.16\00:11:09.60
Oh, yeah. Just cut
away. You know, so--
00:11:09.63\00:11:12.03
Isn't it great having sisters?
You know, that's another thing.
00:11:12.07\00:11:15.94
You can get a
friend and have a friend
00:11:15.97\00:11:18.24
to come over and cook.
00:11:18.27\00:11:19.61
Because when you
cook together you will,
00:11:19.64\00:11:21.18
it really is bonding.
00:11:21.21\00:11:22.94
So I'm gonna get my gloves on
00:11:22.98\00:11:25.18
and I put a
whole bowl of avocados
00:11:25.21\00:11:27.75
because my son David
and my daughter Catie,
00:11:27.78\00:11:32.99
they live in California
and they have an avocado tree.
00:11:33.02\00:11:35.79
They have more
than one, aren't they?
00:11:35.82\00:11:37.16
Yes.
00:11:37.19\00:11:38.53
And every avocado that we
pick off that tree is fabulous.
00:11:38.56\00:11:42.80
We never had a bad
one. And they mail them.
00:11:42.83\00:11:45.63
They mail them home but--
00:11:45.67\00:11:47.24
And they really ripe
and in great condition.
00:11:47.27\00:11:51.54
They did not have any this time.
00:11:51.57\00:11:54.11
So I did a whole,
00:11:54.14\00:11:55.64
I got a whole
bowl of the avocado
00:11:55.68\00:11:58.28
because you never know.
00:11:58.31\00:12:00.52
I mean, sometimes
they are just not good.
00:12:00.55\00:12:03.92
So while--
00:12:03.95\00:12:05.29
In fact, we were
doing a photo shoot once--
00:12:05.32\00:12:06.65
Oh, that was a good one.
00:12:06.69\00:12:08.02
I think we had--
00:12:08.06\00:12:09.39
we went they looked
beautiful on the outside
00:12:09.42\00:12:10.76
and when we cut them ten,
00:12:10.79\00:12:12.13
we went through ten avocados
and everyone of them was--
00:12:12.16\00:12:14.66
we had really bad
spots in the middle
00:12:14.70\00:12:16.53
and we were good
that we had extra.
00:12:16.56\00:12:19.57
So I'm gonna take
this trash can over here,
00:12:19.60\00:12:22.20
sis, and I'm going to--
00:12:22.24\00:12:24.84
that way I can put
the peeling right in.
00:12:24.87\00:12:27.08
Now for the dressing--
00:12:27.11\00:12:30.65
can I reach over a minute, sis?
00:12:30.68\00:12:32.15
Absolutely.
00:12:32.18\00:12:33.52
I got a mason jar
and you have a jar
00:12:33.55\00:12:35.52
that you can shake, do that.
00:12:35.55\00:12:37.79
But take your
avocado and you don't--
00:12:37.82\00:12:41.12
I just kind of cut it
in big chunks like this
00:12:41.16\00:12:44.76
and put it in your jar
00:12:44.79\00:12:47.56
and I will take the
other half and put that in too.
00:12:47.60\00:12:52.33
Because this is
going to be our dressing
00:12:52.37\00:12:56.54
and you do this so
there is no oil in this
00:12:56.57\00:12:59.21
because the avocado
takes care of that--
00:12:59.24\00:13:04.41
The texture of
that of oil. Exactly.
00:13:04.45\00:13:07.25
Some people you know,
00:13:07.28\00:13:08.62
the texture of oil in
your mouth its just soaky,
00:13:08.65\00:13:10.89
kind of smooth
texture for salad dressing.
00:13:10.92\00:13:13.39
But avocado does
that and its such a,
00:13:13.42\00:13:15.59
avocado is such a
healthy fat to have.
00:13:15.62\00:13:17.96
Exactly. So can I
put this in the bowl?
00:13:17.99\00:13:20.60
Yes, ma'am. All right.
00:13:20.63\00:13:22.46
So put your tomatoes in
and then I'm gonna give you
00:13:22.50\00:13:25.50
each one more avocado
00:13:25.53\00:13:28.54
and you guys can
you cut up an avocado
00:13:28.57\00:13:31.14
while I'm making the dressing.
00:13:31.17\00:13:32.61
Hey, Linda, catch.
So your corn goes into--
00:13:32.64\00:13:35.91
You catch this. Now remember--
00:13:35.94\00:13:38.18
Especially known that
I'm not the sports woman.
00:13:38.21\00:13:39.85
She would have thrown
it if it would have been
00:13:39.88\00:13:41.68
because I'm the athletic one.
00:13:41.72\00:13:43.82
So she would have
thrown it. I play volleyball.
00:13:43.85\00:13:47.99
I just-- the
only thing is I scream
00:13:48.02\00:13:49.49
when the ball comes to me.
00:13:49.52\00:13:50.86
We all went to
church school and recessed.
00:13:50.89\00:13:53.09
It was always so much fun.
00:13:53.13\00:13:54.46
Everybody liked to play baseball
00:13:54.50\00:13:55.96
I remember for recess.
00:13:56.00\00:13:58.13
Nobody want me
on their team ever
00:13:58.17\00:13:59.83
because if ball came at
me I close my eyes like this.
00:13:59.87\00:14:03.57
I put the net over my head.
00:14:03.61\00:14:07.41
And as soon out they were
slamming the homeruns and...
00:14:07.44\00:14:12.01
what do we do with them now?
00:14:12.05\00:14:13.52
Well-- Dicing what do we do?
00:14:13.55\00:14:14.88
I want you to
dice that. Dice it up.
00:14:14.92\00:14:16.25
So when I'm doing
this I'm just breaking
00:14:16.28\00:14:17.62
and you don't have to
00:14:17.65\00:14:18.99
but I don't want the
big long pieces of corn
00:14:19.02\00:14:20.49
so I'm just
breaking it up the corn.
00:14:20.52\00:14:21.86
Okay, you want to show this
is what we are talking about?
00:14:21.89\00:14:23.22
Yeah, this is what
we are talking about.
00:14:23.26\00:14:24.83
Can I just give you an
idea right here, see those--
00:14:24.86\00:14:26.56
You do not want
00:14:26.59\00:14:27.93
those dark pieces
in there so you can--
00:14:27.96\00:14:30.17
Cut out. You can cut those out.
00:14:30.20\00:14:31.83
You can cut them out and still--
00:14:31.87\00:14:33.20
you can-- the good
part you can still use.
00:14:33.23\00:14:35.00
It's okay. Right. Right.
00:14:35.04\00:14:36.37
And then you know what
just add another avocado to it,
00:14:36.40\00:14:39.37
you know, because
honestly I gave you measurements
00:14:39.41\00:14:43.11
but you can add
more to it or take away
00:14:43.14\00:14:46.41
if you are
making a smaller salad.
00:14:46.45\00:14:48.85
Okay, so while they
are cutting the avocado
00:14:48.88\00:14:50.89
and you can put
it right in the bowl,
00:14:50.92\00:14:52.59
I'm gonna add--
00:14:52.62\00:14:53.96
this is fresh
squeeze lemon juice
00:14:53.99\00:14:55.66
and it is important to
have fresh squeezed lemon juice.
00:14:55.69\00:14:59.23
The flavor is so much better.
00:14:59.26\00:15:01.43
And then we are
gonna do salt to taste.
00:15:01.46\00:15:03.50
So I'm just gonna sprinkle
little bit of salt in there
00:15:03.53\00:15:06.50
and then cayenne,
I'm gonna do just a pinch
00:15:06.53\00:15:10.27
because we don't want
everybody smell the burn
00:15:10.31\00:15:14.71
although ours wouldn't.
00:15:14.74\00:15:17.05
And then this is the fun part.
00:15:17.08\00:15:19.65
You just shake
this up. Just shake.
00:15:19.68\00:15:23.65
This is great exercise.
00:15:23.69\00:15:25.02
I give it to
Brenda but shouldn't.
00:15:25.05\00:15:27.16
If I said exercise she wouldn't
know what to do with it.
00:15:27.19\00:15:31.83
That's not true.
00:15:31.86\00:15:33.90
She walks really
fast wherever she goes.
00:15:33.93\00:15:35.93
Yeah, honestly
Brenda can walk faster.
00:15:35.96\00:15:38.23
She is in power walk so teaches
00:15:38.27\00:15:40.67
and she tells people
she doesn't exercise--
00:15:40.70\00:15:42.90
But she does.
00:15:42.94\00:15:44.27
But she really does.
She doesn't exercise like--
00:15:44.31\00:15:45.97
Formal exercise. Yes.
00:15:46.01\00:15:47.98
But I move fast
every where I go.
00:15:48.01\00:15:49.88
But she gets exercise.
So that's our dressing.
00:15:49.91\00:15:53.72
I mean, and then you're
gonna want to take a spatula
00:15:53.75\00:15:58.45
and just gently fold this
00:15:58.49\00:16:00.86
because you don't
want it to be really mushy.
00:16:00.89\00:16:03.06
So just gently fold
00:16:03.09\00:16:04.96
and then you are
gonna pour your dressing on
00:16:04.99\00:16:10.10
and look how nice and chunky
and smooth that dressing is.
00:16:10.13\00:16:13.54
You are gonna pour
that on and blend it in
00:16:13.57\00:16:15.47
and you will get all this out.
00:16:15.50\00:16:17.67
Don't worry mom, we
are gonna get all this out.
00:16:17.71\00:16:20.28
And we have one
prepared for you.
00:16:20.31\00:16:23.78
Right over here.
00:16:23.81\00:16:25.25
We have one already
prepared for you right here
00:16:25.28\00:16:26.61
and look how easy that is
00:16:26.65\00:16:27.98
and its fresh
and good in that way.
00:16:28.02\00:16:29.68
It looks delicious.
And what's our next recipe?
00:16:29.72\00:16:32.39
Oh, I think it's
our Garden Rotini.
00:16:32.42\00:16:36.52
Oh, the Garden Vegetable Rotini.
00:16:36.56\00:16:38.06
Let me read the recipe for you.
00:16:38.09\00:16:39.49
I love fresh
vegetables. In fact--
00:17:06.39\00:17:08.46
Me too. Me too.
00:17:08.49\00:17:10.13
There is probably
not very many vegetables
00:17:10.16\00:17:11.83
that I don't care for.
00:17:11.86\00:17:13.19
I just love all kinds and
it's a balance of vegetables
00:17:13.23\00:17:15.50
I think in our diet that
makes it so healthy for us too.
00:17:15.53\00:17:18.60
And this particular
recipe has one of my favorites.
00:17:18.63\00:17:21.80
I love Brussels
sprout. Oh, I do too.
00:17:21.84\00:17:24.04
But they have to be really
00:17:24.07\00:17:26.07
just crunch tender
for me to enjoy them.
00:17:26.11\00:17:28.91
Once they turn that
color that changes the flavor
00:17:28.94\00:17:31.55
and I don't like
them that way anymore.
00:17:31.58\00:17:33.52
I like them that
way. Yeah, not me.
00:17:33.55\00:17:35.45
So I have to have my
little crunchy, tender.
00:17:35.48\00:17:37.42
So you could like
cook these ahead of time
00:17:37.45\00:17:39.29
but I just do it right here.
00:17:39.32\00:17:40.66
So sis, these
onions are already cooked,
00:17:40.69\00:17:43.22
I want to save sometime here.
00:17:43.26\00:17:44.69
So we won't wait
them to get clear.
00:17:44.73\00:17:46.49
And they weren't raw.
And they were not raw.
00:17:46.53\00:17:49.70
And so we are
going to put those in
00:17:49.73\00:17:52.10
and we are gonna
put the mushrooms
00:17:52.13\00:17:54.07
and I leave just the
sliced mushroom whole like this.
00:17:54.10\00:17:58.67
If its really some big
ones like that you can,
00:17:58.71\00:18:01.38
you know, break
them in two if you want
00:18:01.41\00:18:03.24
but I like to
keep them fairly big.
00:18:03.28\00:18:05.21
I like the shape and
the look of the mushroom.
00:18:05.25\00:18:08.18
These were
particularly fat ones.
00:18:08.22\00:18:10.45
I mean, want to be
that fat, you know.
00:18:10.49\00:18:13.49
Okay.
00:18:13.52\00:18:14.86
Yeah, they were-- well,
this one is just plain fat.
00:18:14.89\00:18:21.30
So I don't mind if they are big
00:18:21.33\00:18:22.66
but I don't want a huge
fat mushroom right there.
00:18:22.70\00:18:25.63
So--
00:18:25.67\00:18:27.74
Because you bite in
00:18:27.77\00:18:29.10
and you're whole
mouth is full of mushrooms.
00:18:29.14\00:18:30.77
Yeah, now we
wanted to be a balance.
00:18:30.81\00:18:32.41
So Linda, you
are doing a great job
00:18:32.44\00:18:34.01
just stirring that and,
00:18:34.04\00:18:37.78
and while she is
stirring that I'm gonna go ahead
00:18:37.81\00:18:40.22
and put in my Brussels sprouts.
00:18:40.25\00:18:43.08
And I just cut, they are
just washed and cut in half,
00:18:43.12\00:18:45.25
that's all there is
00:18:45.29\00:18:46.62
and I'm gonna get
some paper towel in here.
00:18:46.65\00:18:48.26
And they are so good.
00:18:48.29\00:18:50.49
I love that and I
like to keep that nice,
00:18:50.53\00:18:53.19
you know, the nice
fresh green flavor.
00:18:53.23\00:18:56.53
You know, I mean, color
on it and it's just vibrant.
00:18:56.56\00:19:00.17
But you want them a
little bit crunchy tender
00:19:00.20\00:19:01.70
so they got to cook.
00:19:01.74\00:19:03.07
So I put them at
the same time as I did
00:19:03.10\00:19:04.44
the mushrooms and onions.
00:19:04.47\00:19:05.81
It helps flavor it.
00:19:05.84\00:19:07.18
I'm also gonna go ahead
now and add my salt to it.
00:19:07.21\00:19:09.64
And I'm gonna put now
some red pepper flakes.
00:19:09.68\00:19:12.68
This is an optional part.
You do not have to use it.
00:19:12.71\00:19:15.38
I highly recommend
trying at least once because--
00:19:15.42\00:19:17.65
I recommend it.
00:19:17.69\00:19:19.02
It isn't really
that spicy at all.
00:19:19.05\00:19:21.29
There are people
who don't like spice.
00:19:21.32\00:19:22.66
Yes. That's true.
00:19:22.69\00:19:24.03
If you don't like spice
00:19:24.06\00:19:25.39
it's still going
to be delicious dish,
00:19:25.43\00:19:26.76
just leave it out.
00:19:26.80\00:19:28.13
Yeah. No problem at all.
00:19:28.16\00:19:29.50
And then-- then I'm going
to put some garlic in here
00:19:29.53\00:19:33.37
when you are doing that.
00:19:33.40\00:19:34.74
This is-- someone asked
me if I would tell them again
00:19:34.77\00:19:37.44
what the name of this was
00:19:37.47\00:19:39.07
because we finally
found a garlic press
00:19:39.11\00:19:41.58
that we absolutely love.
00:19:41.61\00:19:43.38
Well, actually
Brenda found a garlic press,
00:19:43.41\00:19:46.18
we actually love.
00:19:46.21\00:19:48.52
I was in Germany
speaking at AFCOE-Europe,
00:19:48.55\00:19:52.22
school of evangelism out there
00:19:52.25\00:19:54.09
with Gerda and Reed von Maur
00:19:54.12\00:19:57.59
and Gerda took me to a
store in Frankfurt, Germany
00:19:57.63\00:20:01.20
and I was telling-- she
was, what would you like?
00:20:01.23\00:20:03.26
I want something for my sisters.
00:20:03.30\00:20:04.63
I was actually
wanting something for them
00:20:04.67\00:20:06.00
and I saw what
happened was just walk pass
00:20:06.03\00:20:07.74
some garlic
presses and there was
00:20:07.77\00:20:09.10
a whole bunch
of different kinds.
00:20:09.14\00:20:10.54
I was a garlic press.
00:20:10.57\00:20:12.24
We've been wanting
a garlic press so bad
00:20:12.27\00:20:13.94
so I asked the manager,
00:20:13.98\00:20:15.64
he came out and
he actually ran out
00:20:15.68\00:20:17.31
and got a real clove
of garlic to test this.
00:20:17.35\00:20:19.91
This is the most
awesome garlic press.
00:20:19.95\00:20:21.92
You do not have
to-- I love mine.
00:20:21.95\00:20:23.65
And its easy to clean,
that's what I like too.
00:20:23.69\00:20:25.75
It's easy to clean and you see
00:20:25.79\00:20:27.12
how this still has
the skin on it right here.
00:20:27.16\00:20:29.72
That is I'm gonna
take it just like this
00:20:29.76\00:20:33.06
and you put it in
here with the skin on,
00:20:33.09\00:20:35.53
don't have to take this
before you have to get it off
00:20:35.56\00:20:38.27
and watch this, it's
just gonna come off so nice.
00:20:38.30\00:20:40.70
I turn this down or
just keep stirring it?
00:20:40.74\00:20:42.34
See just look at that,
00:20:42.37\00:20:43.71
just so nice and
just take that right off
00:20:43.74\00:20:47.28
and I'm just gonna get
every bit of that juicy
00:20:47.31\00:20:49.91
and that's all there its to it
00:20:49.94\00:20:51.28
and when you want to clean this,
00:20:51.31\00:20:52.98
this is how cool this is.
00:20:53.01\00:20:54.65
And it smells good.
00:20:54.68\00:20:56.02
See the wrapper
is right in there,
00:20:56.05\00:20:57.82
this lifts off to clean.
00:20:57.85\00:20:59.75
How awesome is that?
00:20:59.79\00:21:01.22
And someone asked me
00:21:01.26\00:21:02.59
if I would
mention the name of this?
00:21:02.62\00:21:03.96
So the name is R-O-S-L-E and--
00:21:03.99\00:21:08.60
Little hard to pronounce it.
00:21:08.63\00:21:10.60
And the O has two
little dots over it.
00:21:10.63\00:21:12.93
So I don't know
what that means either.
00:21:12.97\00:21:14.64
And so but its really
a awesome garlic press.
00:21:14.67\00:21:18.17
And no, we don't own
the company or won't stock
00:21:18.21\00:21:20.08
and take but when we find out,
00:21:20.11\00:21:22.28
when we find
out really good tips
00:21:22.31\00:21:23.65
we like to share them
with you so that you can--
00:21:23.68\00:21:25.71
Because so that you can have
00:21:25.75\00:21:27.22
the really good
garlic press too.
00:21:27.25\00:21:29.55
Yeah, we are doing
some of the work for you.
00:21:29.58\00:21:31.59
All right, so as she is
stirring that in we are gonna
00:21:31.62\00:21:34.76
add the peppers and you can use,
00:21:34.79\00:21:37.13
you know, a balanced--
00:21:37.16\00:21:38.49
I don't like the
green peppers myself.
00:21:38.53\00:21:39.89
They really just
upset my stomach.
00:21:39.93\00:21:42.06
I don't like them either.
00:21:42.10\00:21:43.43
And I found out
that most people that say
00:21:43.47\00:21:45.07
they can't tolerate peppers
00:21:45.10\00:21:46.67
its usually because
it is a green pepper
00:21:46.70\00:21:49.34
and I found out green pepper is
just one that hasn't ripen yet.
00:21:49.37\00:21:52.44
So it's really hasn't ripen
so that's why a lot of people
00:21:52.47\00:21:55.01
can't tolerate peppers.
00:21:55.04\00:21:56.38
Try the red and
yellow and I'm sure--
00:21:56.41\00:21:59.05
Yeah, and the
orange and that might have
00:21:59.08\00:22:01.28
a different reaction for you.
00:22:01.32\00:22:02.78
So now we are
gonna put that in there
00:22:02.82\00:22:05.15
and put the zucchini.
00:22:05.19\00:22:08.02
We are just not going to
just add little bit of the--
00:22:08.06\00:22:11.73
I'm gonna add-- I have
some no chicken, some Bouillon.
00:22:11.76\00:22:17.83
It's Better Than
Bouillon No-Chicken Base
00:22:17.87\00:22:20.10
and Melissa our assistant
is gonna go get me the jar
00:22:20.14\00:22:25.47
so I can show it to you.
00:22:25.51\00:22:26.91
Which means I better go get it
00:22:26.94\00:22:28.61
because Melissa
won't come on air.
00:22:28.64\00:22:30.95
She is my assistant
and I just love her.
00:22:30.98\00:22:33.98
I don't know
what I do without her.
00:22:34.02\00:22:35.35
I tell you that
that girl can do anything
00:22:35.38\00:22:38.15
and she helps us with
our-- organize all of our.
00:22:38.19\00:22:41.26
She actually manages
our cooking shows now.
00:22:41.29\00:22:43.26
She does such a good job.
00:22:43.29\00:22:44.86
And this is--
I'm only showing this
00:22:44.89\00:22:46.80
because like we said
when we find something great
00:22:46.83\00:22:48.70
we want to, you
know, pass it on to you.
00:22:48.73\00:22:50.93
Share with you
so you can have too.
00:22:50.97\00:22:52.53
It's one of the
best brands of Bouillon
00:22:52.57\00:22:53.97
I've never seen and it
has-- there is a no beef base,
00:22:54.00\00:22:58.81
there is a vegetable
base, there is a mushroom base.
00:22:58.84\00:23:01.08
I love the mushroom one too.
00:23:01.11\00:23:02.74
And I used by the
vegetable broth in a box,
00:23:02.78\00:23:07.72
I never do that anymore.
00:23:07.75\00:23:09.12
The vegetable broth of
this is so far better tasty.
00:23:09.15\00:23:11.95
But I do want to tell you that
look at your jar very carefully
00:23:11.99\00:23:16.29
because they
also sell meat based.
00:23:16.32\00:23:20.46
And so make sure you--
00:23:20.50\00:23:22.40
Says the no-- The no meat.
00:23:22.43\00:23:24.50
The no chicken or no
beef and you can't go wrong.
00:23:24.53\00:23:27.50
You just-- that's
gonna be tender like that.
00:23:27.54\00:23:29.40
We are just gonna toss in,
our pasta is already cooked.
00:23:29.44\00:23:33.07
Toss it together
and put it in a plate
00:23:33.11\00:23:36.98
and its ready to
go just like that.
00:23:37.01\00:23:38.91
And just-- Some
already plated it for you.
00:23:38.95\00:23:41.18
I need a fork.
00:23:41.22\00:23:43.08
Look how beautiful
Brussels sprouts are.
00:23:43.12\00:23:46.29
Aren't those good?
00:23:46.32\00:23:47.69
Something else is wonderful
that you are really gonna love
00:23:47.72\00:23:51.13
and that's Linda's
Stuffed Red Pepper Salad.
00:23:51.16\00:23:55.60
Okay, let me read
the recipe for you.
00:23:55.63\00:23:57.73
My family loves potato salad.
00:24:28.30\00:24:31.60
I think who
doesn't love potato salad?
00:24:31.63\00:24:33.67
What not to love.
00:24:33.70\00:24:35.04
Just about any kind of
potato salad they love it.
00:24:35.07\00:24:38.04
But there is so many different
kinds of potato salads.
00:24:38.07\00:24:40.04
It's kind of like--
This one with no onions.
00:24:40.08\00:24:41.94
It's kind of
like vegetable soup.
00:24:41.98\00:24:43.31
You could go to ten homes
and all give vegetable soup
00:24:43.35\00:24:46.75
everyone's is different,
00:24:46.78\00:24:48.12
you know, and
different flavorings and--
00:24:48.15\00:24:49.48
Well, this is a
different one. Okay.
00:24:49.52\00:24:50.99
Like I said no onions so
I'm putting my potatoes in.
00:24:51.02\00:24:53.22
That are
cooked? That are cooked.
00:24:53.25\00:24:55.12
Any raw onions
in the potato salad
00:24:55.16\00:24:58.06
it cancels that out for me.
00:24:58.09\00:24:59.73
Putting the green olives,
black olives and this is tofu.
00:24:59.76\00:25:03.33
And so I cut up to little pieces
00:25:03.37\00:25:05.73
like taken the place of the egg.
00:25:05.77\00:25:07.44
I mean you are smashing
them up, crumbling them.
00:25:07.47\00:25:09.30
Yeah, little bit more.
00:25:09.34\00:25:10.67
And for the seasonings if you
like a little more seasonings
00:25:10.71\00:25:14.28
in yours just add it.
00:25:14.31\00:25:15.64
This is not an overly
seasoned potato salad.
00:25:15.68\00:25:19.98
So you can add a
little bit more if you like it
00:25:20.02\00:25:23.45
a little more seasoned.
00:25:23.49\00:25:26.42
Okay, we will put that in there
00:25:26.45\00:25:29.69
and I'm adding a
little fresh dill.
00:25:29.72\00:25:32.26
You know, that's dried dill.
00:25:32.29\00:25:34.03
You are the one that
brought the fresh dill.
00:25:34.06\00:25:35.50
Yeah. All right.
00:25:35.53\00:25:37.97
And we are just
gonna put the layer on it
00:25:38.00\00:25:39.63
and while I'm doing this
00:25:39.67\00:25:41.00
if you could cut the
peppers in fours each pepper.
00:25:41.04\00:25:43.84
They are such
bright pretty red peppers.
00:25:48.28\00:25:52.25
Okay.
00:25:52.28\00:25:54.45
And then you just
stir in that together?
00:25:54.48\00:25:56.45
I'm sure you want me
to take this out, right.
00:25:56.48\00:25:58.15
Now I make this when
it's hot so it tastes much.
00:25:58.19\00:26:00.89
And these potatoes
are already pre-boiled.
00:26:00.92\00:26:02.26
They were and I usually do it
when it's hot so its kind of--
00:26:02.29\00:26:05.99
the potatoes kind
of mush little bit.
00:26:06.03\00:26:08.90
I gonna like them firm.
Well, it fits nice in my salad.
00:26:08.93\00:26:12.90
So if you want a
mushy potato salad
00:26:12.93\00:26:14.44
then you do them
when they are hot, right?
00:26:14.47\00:26:16.14
And if they are not,
00:26:16.17\00:26:17.51
not necessarily
you can go like this
00:26:17.54\00:26:19.47
and make it a little bit more.
00:26:19.51\00:26:23.85
You are way too much with that.
00:26:23.88\00:26:26.41
Yeah, but I didn't do it all
00:26:26.45\00:26:27.78
but just enough so that
the dressing can soak in.
00:26:27.82\00:26:32.12
Okay.
00:26:32.15\00:26:36.22
Okay, you are gonna
put those gloves over here.
00:26:36.26\00:26:38.99
Yeah, I will put
those gloves over here.
00:26:39.03\00:26:40.96
Okay, get your
four peppers so far.
00:26:41.00\00:26:43.53
So you are getting four
pieces out of these pepper.
00:26:43.57\00:26:46.07
Let me just grab this one here.
00:26:46.10\00:26:47.44
I'm gonna need this
one so just take off one.
00:26:47.47\00:26:48.90
And they could cut
it into littler pieces
00:26:48.94\00:26:50.67
if they want it, right.
00:26:50.71\00:26:52.04
Okay, and all you are
gonna do is you are gonna take
00:26:52.07\00:26:54.08
and you are gonna
stuff these peppers
00:26:54.11\00:26:56.44
and you can put a
little fresh herbs on top.
00:26:56.48\00:27:00.55
Fresh dill. Fresh dill.
00:27:00.58\00:27:03.89
And just stuff them
like that and I have--
00:27:03.92\00:27:06.12
Oh, I think I need
to try one of those.
00:27:06.15\00:27:09.72
Once you know, I didn't
praise. I love lots of potato.
00:27:09.76\00:27:12.99
Oops I don't get
away from me here.
00:27:13.03\00:27:16.80
Okay.
00:27:16.83\00:27:18.23
That is good. Well, Linda's out.
00:27:24.47\00:27:29.68
One already we have over
here filled and ready for you.
00:27:29.71\00:27:32.51
And Cinda our garnish
queen, garnish dip for me.
00:27:32.55\00:27:35.25
It's an fresh dill
coming out of that,
00:27:35.28\00:27:36.62
coming out of yellow
pepper isn't that pretty.
00:27:36.65\00:27:38.99
All right.
00:27:39.02\00:27:40.36
Well, they look good at a party
or you entertaining somewhere.
00:27:40.39\00:27:42.39
That's right.
00:27:42.42\00:27:43.76
And so we are ready
for our next recipe.
00:27:43.79\00:27:46.09
And that is Cinda's she's got
Southern Farm Fresh Vegetable.
00:27:46.13\00:27:50.97
You want me to
read the recipe, sis?
00:27:51.00\00:27:52.33
Oh, please. Okay.
00:27:52.37\00:27:53.70
Wow, is that it?
00:28:13.42\00:28:14.76
That's it. Wow.
00:28:14.79\00:28:16.93
And it is fresh.
00:28:16.96\00:28:18.29
When we came up with
the theme for this program
00:28:18.33\00:28:22.30
I thought, you know,
00:28:22.33\00:28:24.13
I want to do something
different that I've never done,
00:28:24.17\00:28:28.27
in fact, none of
us have ever done.
00:28:28.30\00:28:29.64
No, this is first time.
00:28:29.67\00:28:31.01
And a lot of people
have never done one.
00:28:31.04\00:28:34.34
We've never done on the program.
00:28:34.38\00:28:36.34
We've cooked
this before but not--
00:28:36.38\00:28:38.68
we've haven't fixed
this on the program.
00:28:38.71\00:28:40.15
It says, it is
the first right here.
00:28:40.18\00:28:41.98
Yeah. And--
00:28:42.02\00:28:43.42
Correct. Yes.
00:28:43.45\00:28:44.79
So I want to show you
what a rutabaga looks like.
00:28:44.82\00:28:49.19
Yeah, see.
00:28:49.22\00:28:50.56
Now I have a confession to make.
00:28:50.59\00:28:54.00
Our grandma it's
called the rutabegeers
00:28:54.03\00:28:56.67
and till now we thought
about called rutabeggers stew.
00:28:56.70\00:29:02.80
I mean, didn't grandma say.
00:29:02.84\00:29:04.41
Oh, grandma always
said, grandma always said,
00:29:04.44\00:29:07.31
can you go out
in the garden hon,
00:29:07.34\00:29:09.21
and get me some rutabeggers.
00:29:09.24\00:29:12.85
So I look at that and
I still see rutabegger.
00:29:12.88\00:29:15.98
But so what you
are gonna have to do--
00:29:16.02\00:29:20.09
It looks almost like a large
turnips or parsnip, doesn't it.
00:29:20.12\00:29:23.89
Yes. Its way similar to that.
00:29:23.93\00:29:25.33
It does. It does.
00:29:25.36\00:29:26.70
But and its larger
than a big onion so--
00:29:26.73\00:29:30.63
Yeah, and you can get
them bigger than this too.
00:29:30.67\00:29:33.00
And what would you,
00:29:33.03\00:29:34.37
what would you say to me
what a rutabaga would be like.
00:29:34.40\00:29:36.97
Like a cross between a
potato and parsnip or turnips?
00:29:37.01\00:29:41.01
Turnips, yeah. I think so.
00:29:41.04\00:29:42.38
Just a little bit of a
cabbage flavor to it to me.
00:29:42.41\00:29:45.55
Got a potato texture.
00:29:45.58\00:29:46.92
Your daughter Becky as
over when I was cooking this,
00:29:46.95\00:29:49.55
and she goes,
auntie, what is that?
00:29:49.58\00:29:52.82
What are you doing?
00:29:52.85\00:29:54.52
And I said oh, it's a rutabaga
00:29:54.56\00:29:56.69
and she goes oh,
I don't eat those.
00:29:56.73\00:29:59.46
And I said, no, no, no,
no, you have to try them now.
00:29:59.49\00:30:02.63
You said that you're
gonna have to try it.
00:30:02.66\00:30:04.50
All right, that
camera can't eat see that.
00:30:04.53\00:30:06.10
And so I finished the
dish and she loved it.
00:30:06.13\00:30:11.27
She told me. Yeah.
00:30:11.31\00:30:12.81
Probably with mom--
00:30:12.84\00:30:14.18
And to see they made
their best rutabaga dish.
00:30:14.21\00:30:16.54
So what I'm gonna do is
I'm gonna cut the very top off
00:30:16.58\00:30:20.78
and make sure that
you have a sharp knife.
00:30:20.82\00:30:23.22
And a lot of time,
I'm not sure I know why
00:30:23.25\00:30:25.65
but lot of times when
you buy them in the store
00:30:25.69\00:30:27.79
their ends are cut off.
00:30:27.82\00:30:29.66
Well, look at that,
would you want to eat that?
00:30:29.69\00:30:33.36
Not, necessarily no.
00:30:33.40\00:30:36.63
Well, I have to admit it
doesn't look too appetite.
00:30:36.67\00:30:39.93
However I usually,
I don't want to eat
00:30:39.97\00:30:42.74
the end of a carrot either
but it doesn't come cut off.
00:30:42.77\00:30:45.61
You know, so-- Oh, well.
00:30:45.64\00:30:47.21
You know, so I don't
know why that is exactly.
00:30:47.24\00:30:49.41
That's true.
00:30:49.44\00:30:50.78
Okay, it's-- it is a
little hard to peel so--
00:30:50.81\00:30:56.99
I mean, and you can peel in--
00:30:57.02\00:30:58.92
A little bit
portion than potato skin.
00:30:58.95\00:31:00.56
Actually I mean,
it's not too bad.
00:31:00.59\00:31:01.92
You just put
some pressure on it.
00:31:01.96\00:31:03.76
But I'm gonna
show you how to cut
00:31:03.79\00:31:05.66
and I'm gonna let
Linda do the peeling.
00:31:05.69\00:31:07.46
Can I start doing
some peeling here?
00:31:07.50\00:31:08.83
Yes, but let me-- I
want to be busy and helpful.
00:31:08.86\00:31:13.80
Since, since we
want to keep her busy
00:31:13.84\00:31:15.80
I'm just gonna put aside--
00:31:15.84\00:31:17.37
I got to be doing
something. She does, seriously.
00:31:17.41\00:31:20.38
I'm gonna show you how
to do the carrots first
00:31:20.41\00:31:22.38
and that way you
can cut the carrots.
00:31:22.41\00:31:23.75
She gets it from mom.
00:31:23.78\00:31:25.11
Mom says ideal hands
are the devil's workshop.
00:31:25.15\00:31:27.25
So she is always-- Mom did.
00:31:27.28\00:31:29.02
She's always got.
00:31:29.05\00:31:30.39
She is either
knitting or crocheting
00:31:30.42\00:31:32.39
or doing lesson
plants or something.
00:31:32.42\00:31:35.06
Right.
00:31:35.09\00:31:36.42
And you know when I think that's
00:31:36.46\00:31:38.59
because mom had five kids and--
00:31:38.63\00:31:41.10
She wants to keep them busy.
00:31:41.13\00:31:42.80
And she want to keep them busy
so we didn't give her trouble.
00:31:42.83\00:31:44.17
She was good at it
too. She was good at.
00:31:44.20\00:31:45.53
And now she always
had us doing something
00:31:45.57\00:31:46.90
so we are all of
us brothers included
00:31:46.94\00:31:50.91
were uncomfortable just sitting.
00:31:50.94\00:31:52.67
We want to be doing something.
00:31:52.71\00:31:54.41
Well, you know, my husband
doesn't ask me this anymore
00:31:54.44\00:31:57.35
because he know but
after all these years,
00:31:57.38\00:31:59.01
nearly more than 30 years
00:31:59.05\00:32:01.18
but even if I sit
down to watch the news
00:32:01.22\00:32:02.95
I can't just sit there
and watch the news with them.
00:32:02.98\00:32:04.85
I have to be doing something.
00:32:04.89\00:32:06.22
So maybe I'm you know picking up
00:32:06.25\00:32:07.59
a bunch of Kids Time letters.
00:32:07.62\00:32:08.96
Now we are
reading and multitasking
00:32:08.99\00:32:10.33
while I'm watching the news.
00:32:10.36\00:32:12.03
Okay, so let me do this.
00:32:12.06\00:32:13.43
I'm gonna cut
the carrots in thirds
00:32:13.46\00:32:16.13
and then I'm gonna
cut it into strips.
00:32:16.16\00:32:19.30
So I'm gonna cut
like that and then--
00:32:19.33\00:32:24.07
Think I can cut like that.
00:32:24.11\00:32:26.44
And I just make
sure you don't ruin.
00:32:26.47\00:32:30.35
And then in
strips, okay. I will do it.
00:32:30.38\00:32:33.82
So there you go.
00:32:33.85\00:32:35.35
This will keep
me out of trouble.
00:32:35.38\00:32:36.89
And when you get
them-- let me finish that one.
00:32:36.92\00:32:39.29
When you get them cut you
may put them in our big pot.
00:32:39.32\00:32:43.46
Okay. Okay.
00:32:43.49\00:32:44.83
You want some water in
here or you can start going?
00:32:44.86\00:32:46.19
Not yet. Not yet.
00:32:46.23\00:32:47.56
Oh, well, I'm ahead of the game.
00:32:47.60\00:32:48.93
There you go.
00:32:48.96\00:32:50.30
Okay, I'm gonna show
you how to cut the rutabaga.
00:32:50.33\00:32:52.37
So I-- wow that
was fast. Good job.
00:32:52.40\00:32:57.44
So I'm gonna cut it in half
00:32:57.47\00:33:01.14
and then I'm gonna
cut it into like this
00:33:01.18\00:33:06.15
and you honestly can
cut it anyway you want.
00:33:06.18\00:33:10.05
Let's see, I'm
gonna cut again like this
00:33:10.09\00:33:14.32
and then I'm gonna
cut it into strips.
00:33:14.36\00:33:16.62
I said about two inch strips
00:33:16.66\00:33:18.93
but you can do
an inch or two inch,
00:33:18.96\00:33:21.23
it really doesn't matter.
00:33:21.26\00:33:22.96
You don't want them real
thick, you want them to be--
00:33:23.00\00:33:27.37
you don't want them paper thin
00:33:27.40\00:33:28.94
but you don't
want them real thick.
00:33:28.97\00:33:30.41
See, see, how
thin I'm getting these.
00:33:30.44\00:33:34.88
So-- I see.
00:33:34.91\00:33:37.01
There you go.
00:33:37.05\00:33:40.15
So go like
that, okay, and Linda,
00:33:40.18\00:33:47.46
I'm gonna pass this
off to you and when you get
00:33:47.49\00:33:51.09
and like you finish doing
these and you can put these in,
00:33:51.13\00:33:55.16
finish put them on here.
00:33:55.20\00:33:57.40
And I'm gonna now normally
00:33:57.43\00:34:00.34
what I do at home is I put
all my vegetables in the pot
00:34:00.37\00:34:07.04
and then I
cover them with water,
00:34:07.08\00:34:09.38
just enough water to cover
them and sprinkle with salt.
00:34:09.41\00:34:14.22
I will threw
the tops so we can--
00:34:14.25\00:34:16.62
I sprinkle with
salt and then I cook them
00:34:16.65\00:34:22.26
and then I straight
dump them into strainer
00:34:22.29\00:34:25.09
and then I make the sauce.
00:34:25.13\00:34:26.90
But for the sake
of time and television
00:34:26.93\00:34:31.50
I already cooked
some cooked these
00:34:31.53\00:34:34.67
and they are just real nice
and crunchy tender like this.
00:34:34.70\00:34:41.04
Oh, so good. And
you want to taste some?
00:34:41.08\00:34:45.45
No, I'm good. Seriously?
00:34:45.48\00:34:48.15
Yes, sis.
00:34:48.18\00:34:49.52
I'm not the
taster on the program
00:34:49.55\00:34:51.05
our viewers will tell you that.
00:34:51.09\00:34:52.49
Who is the taster?
00:34:52.52\00:34:54.12
Sis, who is the
taster? Right there.
00:34:54.16\00:34:56.89
I love food. She
tastes for all of us.
00:34:56.93\00:34:58.83
I love food.
00:34:58.86\00:35:00.36
I don't need food
getting stuck in my teeth.
00:35:00.40\00:35:04.90
All right, then you are
like... Trying to get it out.
00:35:04.93\00:35:11.57
Yeah.
00:35:11.61\00:35:14.31
Kind of just straightly
get it out of my teeth.
00:35:14.34\00:35:16.98
You are too honest.
Put on the flame up for me.
00:35:17.01\00:35:19.25
Okay, so put your margarine in.
00:35:19.28\00:35:21.18
This is our sauce and
this is so fast and so quick.
00:35:21.22\00:35:24.65
This is our sauce.
00:35:24.69\00:35:26.09
So I'm gonna put
the margarine in.
00:35:26.12\00:35:30.43
I'm gonna put
our fresh lemon juice
00:35:30.46\00:35:34.56
and it really does need
to be fresh lemon juice.
00:35:34.60\00:35:37.53
And I'm gonna put
in our brown sugar
00:35:37.57\00:35:40.70
and our salt
00:35:40.74\00:35:44.17
and all you have to
do is just let this melt.
00:35:44.21\00:35:48.88
And so I let it melt and then
I stir it together and cook it.
00:35:48.91\00:35:53.88
That smells good. Isn't that?
00:35:53.92\00:35:55.25
Yeah.
00:35:55.28\00:35:56.62
And I-- so we
are gonna let it melt
00:35:56.65\00:35:58.99
and then you cook
it for maybe a minute
00:35:59.02\00:36:02.59
and then what you do
is add all your vegetables
00:36:02.62\00:36:06.16
because see we're
-- I used the big pot.
00:36:06.19\00:36:09.83
So I add all of the vegetables.
00:36:09.86\00:36:11.67
And see how she has kept me
out of trouble this all time.
00:36:11.70\00:36:13.74
I'm still chopping.
00:36:13.77\00:36:16.37
Trust me that's no small thing
keeping her up chopping that.
00:36:16.40\00:36:20.48
Isn't that some
like dad? It does.
00:36:23.35\00:36:25.11
When mom says I've--
00:36:25.15\00:36:26.48
I'm keeping the
kids out of trouble.
00:36:26.51\00:36:28.55
I know. Dad saying that.
00:36:28.58\00:36:31.89
That should sound
it like to me too.
00:36:31.92\00:36:33.79
Okay, so-- They
worked hard with that.
00:36:33.82\00:36:35.79
They even bought some
00:36:35.82\00:36:37.29
baby calves one
time to keep us busy.
00:36:37.33\00:36:39.39
Yeah, she did.
00:36:39.43\00:36:40.76
Okay, now I'm
gonna take fresh dill
00:36:40.80\00:36:42.96
and I grow all my own herbs
00:36:43.00\00:36:45.43
but if you don't
then just buy some.
00:36:45.47\00:36:47.54
Okay, sis, you can just turn
that down a little bit for me.
00:36:47.57\00:36:50.27
Okay. But your
herbs are so good.
00:36:50.31\00:36:52.87
Yes.
00:36:52.91\00:36:54.24
That's all the
herbs on today's program
00:36:54.28\00:36:55.74
that we've been
using are from her garden
00:36:55.78\00:36:57.65
which we are
garnishing with them
00:36:57.68\00:36:59.01
and they are wonderful.
00:36:59.05\00:37:00.38
Well, you have even
parsley around, don't you?
00:37:00.42\00:37:01.75
Oh, yes.
00:37:01.78\00:37:03.12
Okay, so I'm just gonna cut
00:37:03.15\00:37:04.49
some fresh dill right into this.
00:37:04.52\00:37:09.16
Voila, I have
done my job. Awesome.
00:37:09.19\00:37:13.16
Now you want water in here?
00:37:13.19\00:37:15.00
Now you are gonna,
well, you will need to have
00:37:15.03\00:37:16.73
all these in here too.
00:37:16.77\00:37:18.27
All those need to go in the pot.
00:37:18.30\00:37:19.63
So-- Let's get the job done.
00:37:19.67\00:37:21.30
I'm getting it.
00:37:21.34\00:37:22.67
Make sure and this
is the last thing you do
00:37:22.70\00:37:25.34
because we don't want
the herbs to be cooked.
00:37:25.37\00:37:28.64
We want them to
just be fragrant.
00:37:28.68\00:37:31.41
So and then
that's it and pour it.
00:37:31.45\00:37:35.02
Now usually if you don't have
a big pot you can just do this.
00:37:35.05\00:37:40.69
And you pour it in like this
00:37:40.72\00:37:42.59
and then just turn
my flame up please.
00:37:42.62\00:37:45.13
And then toss it. Look at that.
00:37:45.16\00:37:48.86
Oh, that looks beautiful.
00:37:48.90\00:37:50.73
Okay, toss it and
then you will need to add
00:37:50.77\00:37:53.67
a little bit of lemon zest
and you just take your zester
00:37:53.70\00:37:57.24
and you just want a real--
00:37:57.27\00:37:58.61
make real quick little strokes
00:37:58.64\00:38:00.74
and you can actually add
the lemon zest to the pot
00:38:00.78\00:38:04.48
while its cooking or you
can add it now and then toss it.
00:38:04.51\00:38:08.12
And I have one
already finished for you
00:38:08.15\00:38:10.75
so you could see it.
00:38:10.79\00:38:12.12
Oh, that looks beautiful.
00:38:12.15\00:38:13.49
And I encourage you to try
this because it is delicious.
00:38:13.52\00:38:17.99
It sure is.
00:38:18.03\00:38:19.36
And you know what
else is delicious.
00:38:19.39\00:38:21.40
My Spicy Moroccan Ratatouille.
Let me read the recipe for you.
00:38:21.43\00:38:25.40
That sounds good.
That sounds nutritious.
00:39:01.00\00:39:02.70
And it's very nutritious
and we put those garbanzo beans
00:39:02.74\00:39:05.07
just to give you a
little extra protein in there.
00:39:05.11\00:39:07.31
And we are gonna start
with turning on both skillets.
00:39:07.34\00:39:10.01
We will get them go in here.
00:39:10.05\00:39:12.35
We are gonna put Linda the onion
00:39:12.38\00:39:13.72
and here which is
already been sautéed
00:39:13.75\00:39:15.42
so it is clear, it is done.
00:39:15.45\00:39:17.62
And when we start with
that you are going to go
00:39:17.65\00:39:22.42
and put the
mushrooms right in there, okay.
00:39:22.46\00:39:25.89
And also I'm gonna go
ahead and put the green beans.
00:39:25.93\00:39:29.73
Because these
are fresh green beans
00:39:29.76\00:39:31.53
so they are not canned so they
are gonna cook right in there
00:39:31.57\00:39:35.54
and we are gonna add
some red pepper flaks.
00:39:35.57\00:39:38.21
Again it's optional,
whether not you want to use it.
00:39:38.24\00:39:40.64
I love it so we
are gonna add it.
00:39:40.68\00:39:42.94
And we are gonna
go and just go ahead
00:39:42.98\00:39:45.31
and add our salt right here.
00:39:45.35\00:39:47.85
And also our
trusty garlic press.
00:39:47.88\00:39:52.59
And so we are just going to--
00:39:52.62\00:39:57.09
I think this
skillet is getting hot too.
00:39:57.13\00:39:58.93
Oh, well, you know
what-- we gonna with that.
00:39:58.96\00:40:02.43
Before we put our garlic
in because this is getting hot
00:40:02.46\00:40:06.70
I have already
boiled the potatoes in here
00:40:06.74\00:40:09.40
so they are already
pre-boiled but I like to--
00:40:09.44\00:40:12.54
Just spray the pan?
00:40:12.57\00:40:13.91
Yes, you are gonna have
00:40:13.94\00:40:15.28
a little nonstick
cooking spray here
00:40:15.31\00:40:16.64
and I like to just
ground these up a little bit.
00:40:16.68\00:40:22.28
Just to the
real nice and golden.
00:40:22.32\00:40:24.62
And so that's what we
are gonna do over there.
00:40:24.65\00:40:26.59
So you just gonna spread there,
00:40:26.62\00:40:27.96
and spread little
salt over that as well.
00:40:27.99\00:40:30.63
And-- Adds
flavor to the potatoes.
00:40:30.66\00:40:32.69
It adds flavor.
00:40:32.73\00:40:34.06
So sis, would you add
to our tomatoes over here,
00:40:34.10\00:40:36.46
would you--
00:40:36.50\00:40:37.83
this is our Bouillon that
I love that No-chicken base
00:40:37.87\00:40:40.90
Better Than Bouillon and
you can just add that there
00:40:40.94\00:40:44.37
and stir that up.
00:40:44.41\00:40:46.54
And-- boy, this is wonderful.
00:40:46.57\00:40:48.18
I got cooks going on
here, and cooks going on here.
00:40:48.21\00:40:51.15
This is really fun.
00:40:51.18\00:40:55.42
I'm breathing in the red pepper.
00:40:55.45\00:40:57.79
That will clear your
sinuses. That's right.
00:40:57.82\00:41:00.26
It does. So--
00:41:00.29\00:41:02.32
And get your circulation going.
00:41:02.36\00:41:03.79
So now-- because of this
fancy garlic press we got here
00:41:03.83\00:41:09.06
we don't have to
take even the skin off.
00:41:09.10\00:41:11.53
So sis, I'm going
to put that in there
00:41:11.57\00:41:14.14
so then we are
gonna get two of those.
00:41:14.17\00:41:17.01
And then I will
put the other one in
00:41:17.04\00:41:19.81
and here we go again.
00:41:19.84\00:41:21.18
Doesn't it smell good?
00:41:21.21\00:41:22.74
And there is
nothing like fresh garlic.
00:41:22.78\00:41:25.65
I will get it off.
00:41:25.68\00:41:27.02
I used to get
the garlic in the jar
00:41:27.05\00:41:30.22
that was either a
close, that already peeled
00:41:30.25\00:41:32.22
just to make it more convenient
00:41:32.25\00:41:34.16
and or the
minced garlic in a jar.
00:41:34.19\00:41:37.33
I don't do that all anymore.
00:41:37.36\00:41:38.89
Now that we got
this nice garlic press
00:41:38.93\00:41:40.73
that makes it so easy and
I love that freshness of--
00:41:40.76\00:41:43.73
The flavor is so much
better. The flavor is different.
00:41:43.77\00:41:45.60
It is totally different
when its like that, isn't it?
00:41:45.63\00:41:48.50
And honestly
speaking of fresh they--
00:41:48.54\00:41:52.07
flavors of your
vegetables in your dish
00:41:52.11\00:41:54.34
are so much better
when they are farm fresh.
00:41:54.38\00:41:57.55
Yes. It really is.
00:41:57.58\00:41:59.95
So now we are gonna
put our yellow pepper in
00:41:59.98\00:42:01.95
and I do the yellow pepper,
00:42:01.98\00:42:03.32
you could put
any color pepper in.
00:42:03.35\00:42:04.72
What to do with this? But I--
00:42:04.75\00:42:07.12
It looks pretty. That's right.
00:42:07.16\00:42:08.49
And so the
eggplant is gonna be cubed.
00:42:08.52\00:42:10.83
So we are just gonna
cut off the end right here
00:42:10.86\00:42:15.13
and then right
here and then sis,
00:42:15.16\00:42:17.37
go ahead and show them
how to cut that up and--
00:42:17.40\00:42:20.70
Large cubes, medium cubes?
00:42:20.74\00:42:22.84
About, about, you know,
just small cubes like that.
00:42:22.87\00:42:26.57
Just small cubes that can
be-- it can be big or small.
00:42:26.61\00:42:29.71
Now that is the measurement
00:42:29.74\00:42:31.08
that I got to just
cut that in half there
00:42:31.11\00:42:33.92
because that's way too big.
00:42:33.95\00:42:36.15
There you go.
Cut that one in half.
00:42:36.18\00:42:38.72
All right, I'm gonna go ahead
00:42:38.75\00:42:40.32
and put my
garbanzo beans in there.
00:42:40.36\00:42:41.82
Well, as that or
bigger? Perfect. Perfect.
00:42:41.86\00:42:44.23
We will just put those in there.
00:42:44.26\00:42:45.59
Put the eggplant.
00:42:45.63\00:42:47.60
And honestly the eggplant
probably takes a little longer
00:42:47.63\00:42:50.43
than anything else
00:42:50.47\00:42:51.80
so Cinda kept me the task here
00:42:51.83\00:42:54.60
because I forgot the
eggplant was sitting over there.
00:42:54.64\00:42:57.97
And I would have probably put
that in with the onions first
00:42:58.01\00:43:01.54
and let that start cooking
but its not gonna hurt anything
00:43:01.58\00:43:04.48
and that's the joy of cooking.
00:43:04.51\00:43:06.35
They usually, you know,
00:43:06.38\00:43:08.38
you know usually can
mess them but I'm too bad.
00:43:08.42\00:43:10.59
Mom always
taught us that if we--
00:43:10.62\00:43:11.95
there we no mistakes,
00:43:11.99\00:43:13.39
never got after us if we
didn't do everything perfectly.
00:43:13.42\00:43:16.32
She said, well, you know,
00:43:16.36\00:43:17.69
you are gonna
create a new recipe.
00:43:17.73\00:43:19.06
Exactly. So--
00:43:19.09\00:43:20.43
Because honestly being in
the kitchen should be fun.
00:43:20.46\00:43:24.10
Exactly.
00:43:24.13\00:43:25.60
And so now give those
a little toss up there.
00:43:25.63\00:43:28.94
And if you don't enjoy cooking,
00:43:28.97\00:43:30.84
you know, you can do,
00:43:30.87\00:43:32.37
invite someone
over to cook with you.
00:43:32.41\00:43:34.71
That's right. And
so create some fun.
00:43:34.74\00:43:38.31
Yep.
00:43:38.35\00:43:40.15
And honestly it really is fun
00:43:40.18\00:43:42.48
when you are
cooking with someone else.
00:43:42.52\00:43:44.35
I love. Take me.
00:43:44.39\00:43:45.92
I love cooking with my
sisters. It's just so much fun.
00:43:45.95\00:43:50.99
It's the best. It's the best.
00:43:51.03\00:43:52.36
We really do enjoy and mom
had us all cooking together.
00:43:52.39\00:43:55.36
We've been doing it
for so many years now.
00:43:55.40\00:43:56.90
We don't know exactly
to tell you how many but,
00:43:56.93\00:43:58.63
you know, a lot of years
we've been doing it together so.
00:43:58.67\00:44:00.97
They have been
doing it for 74. What?
00:44:01.00\00:44:03.20
Oh, was I not
supposed to tell your age?
00:44:08.58\00:44:10.58
We might mention this she is
only two years younger than us.
00:44:10.61\00:44:14.98
Lot of people asks us
to what the birth order is.
00:44:15.02\00:44:17.52
It's Linda, Brenda,
Cinda in that birth order.
00:44:17.55\00:44:20.52
So now you know.
00:44:20.56\00:44:21.89
Well, we are going to just
now let this go ahead and cook.
00:44:21.92\00:44:25.13
When everything gets
cooked and this is cooked
00:44:25.16\00:44:27.63
and those are browns you
would just toss that together
00:44:27.66\00:44:30.63
and then I baked
puff pastry sheet.
00:44:30.67\00:44:35.10
This is the whole sheet,
00:44:35.14\00:44:36.47
just one sheet bake
in the oven 400 degrees
00:44:36.50\00:44:38.87
for about 15 minutes.
00:44:38.91\00:44:40.24
It will come out golden, put it
on your platter just like this
00:44:40.28\00:44:43.31
and you are going
to put the ratatouille
00:44:43.35\00:44:45.38
right on top and
it's ready to serve.
00:44:45.41\00:44:48.48
Look how delicious that is.
Oh, I can't wait to try that.
00:44:48.52\00:44:52.02
And what we are also gonna
have is Linda's what is it,
00:44:52.05\00:44:55.69
your's Farmers Potato Stir Fry.
00:44:55.72\00:44:58.83
The recipe is...
00:44:58.86\00:45:00.83
Now this is a dish that
I make two different ways.
00:45:32.43\00:45:35.16
So I'm gonna show
you what we did with--
00:45:35.20\00:45:38.63
over here with the one we
have already prepared for you.
00:45:38.67\00:45:41.20
Now we normally we
show that-- At the end.
00:45:41.24\00:45:44.37
But you get to see
the finished dish now.
00:45:44.41\00:45:46.07
Because it's a little bit mushy
00:45:46.11\00:45:47.71
and that's because I
put the water in with it
00:45:47.74\00:45:49.81
and its good that way.
00:45:49.84\00:45:51.31
But I'm gonna make it more
like a fried, the stir fry.
00:45:51.35\00:45:55.45
So the best way you get
to see the benefit of both.
00:45:55.48\00:45:57.75
Both ways. Bonus.
You get to see both ways.
00:45:57.79\00:45:59.82
So sis, can you
turn that on for me?
00:45:59.85\00:46:01.82
Okay. And I'm
gonna put the oil in.
00:46:01.86\00:46:07.66
Oops.
00:46:07.70\00:46:10.63
Okay, we will
have stir in a minute.
00:46:10.67\00:46:12.97
And I've brought--
00:46:13.00\00:46:14.34
since I've already redid all
of this stuff is gonna go in.
00:46:14.37\00:46:16.60
Now the onions.
00:46:16.64\00:46:18.87
And they have already been,
00:46:18.91\00:46:20.24
they have already been sautéed
so they are clear and cut.
00:46:20.28\00:46:22.88
Yes, they are.
00:46:22.91\00:46:24.25
Put the eggplant
in and stir that.
00:46:24.28\00:46:29.32
And I put
shredded cabbage in there.
00:46:29.35\00:46:32.35
I love cabbage.
00:46:32.39\00:46:34.09
Yeah, and its funny,
00:46:34.12\00:46:35.46
when its all done
you don't even see it
00:46:35.49\00:46:37.26
because its so shredded
00:46:37.29\00:46:38.63
but you are getting
the extra nutrition.
00:46:38.66\00:46:40.03
Remember grandma
always cabbage and noodles.
00:46:40.06\00:46:42.46
Oh, I love that.
00:46:42.50\00:46:44.63
And I love her
Kapusta, the stuffed cabbage.
00:46:44.67\00:46:48.30
And sis, if you can
put some garlic in it.
00:46:48.34\00:46:50.07
Sure.
00:46:50.11\00:46:51.44
I'm gonna put,
and with this dish
00:46:51.47\00:46:52.81
if you would like a
little bit more seasoning
00:46:52.84\00:46:55.01
just add a
little more seasoning.
00:46:55.04\00:46:56.38
Some people like--
00:46:56.41\00:46:57.75
this is really laid
on the red pepper flakes
00:46:57.78\00:46:59.75
so you can use it or not
use it or add a little more,
00:46:59.78\00:47:04.22
it's up to you.
00:47:04.25\00:47:05.59
I-- for me I add a little more.
00:47:05.62\00:47:08.39
So-- oops, you
know, stir that up.
00:47:08.42\00:47:10.93
Yes, you are Micheff.
00:47:10.96\00:47:13.80
We you got that
from daddy and grandma.
00:47:13.83\00:47:17.17
Yeah. You know.
00:47:17.20\00:47:19.83
And I think over
here we got little salt.
00:47:19.87\00:47:22.94
I'm gonna put the
teaspoon of salt in there.
00:47:22.97\00:47:26.37
Okay. Smells good.
00:47:26.41\00:47:28.41
It sure does. Get
all that garlic in there.
00:47:28.44\00:47:32.01
Now these are raw potatoes. Yes.
00:47:32.05\00:47:34.68
It will all
cooks up. Here you go.
00:47:34.72\00:47:40.02
Think we got--
00:47:40.06\00:47:41.39
and you got
just some water here.
00:47:41.42\00:47:42.76
Just stir that up together.
You want that in there?
00:47:42.79\00:47:44.19
No, I'm gonna leave.
You're gonna leave it up. Oh--
00:47:44.23\00:47:46.73
Because she is
not gonna have it.
00:47:46.76\00:47:48.10
Excuse me. The
water makes it mushy.
00:47:48.13\00:47:49.56
Should you tell them
that if you add water--
00:47:49.60\00:47:52.00
If you-- yes.
00:47:52.03\00:47:53.37
And back years
ago my father-in-law
00:47:53.40\00:47:56.97
he loves potatoes so
much but he would call them--
00:47:57.01\00:48:00.34
his idea of stir fried would be,
00:48:00.38\00:48:02.58
he would put potatoes in there
00:48:02.61\00:48:04.08
and then he pour a
whole bunch of water
00:48:04.11\00:48:05.95
and seasonings
and let it cooked down
00:48:05.98\00:48:08.02
until the water was done
and it will be really mushy.
00:48:08.05\00:48:10.09
Like mashed potatoes. Oh, wow.
00:48:10.12\00:48:11.89
That's like making
in some mashed potatoes.
00:48:11.92\00:48:13.82
He loved that and he
made that all the time.
00:48:13.86\00:48:16.93
Well, I would eat it
because it was potatoes.
00:48:16.96\00:48:19.63
Because you can just fix,
you can fix potatoes for me
00:48:19.66\00:48:22.40
anyway you want and
I'm probably gonna eat it.
00:48:22.43\00:48:24.70
Well, you know, it's really neat
00:48:24.73\00:48:26.17
that God made so
many incredible vegetables
00:48:26.20\00:48:31.71
that you can do so
many different things with.
00:48:31.74\00:48:33.98
One thing we
didn't have here today
00:48:34.01\00:48:35.51
which is one of my
favorite is broccoli.
00:48:35.54\00:48:37.15
I love broccoli
00:48:37.18\00:48:38.51
and its one of the
most nutritious vegetables
00:48:38.55\00:48:40.35
and sweet potatoes.
00:48:40.38\00:48:42.05
And you could throw
some broccoli into this
00:48:42.08\00:48:43.89
if you wanted to.
00:48:43.92\00:48:45.25
And you know, what
I love about travel
00:48:45.29\00:48:47.89
is because the different places
we traveled around the world
00:48:47.92\00:48:51.43
we have seen and
tasted vegetables--
00:48:51.46\00:48:54.53
I have tasted vegetables that
I had never heard of before.
00:48:54.56\00:48:59.80
I mean, I think of Africa
and they showed us vegetables
00:48:59.83\00:49:05.67
that I have
never tried in my life.
00:49:05.71\00:49:09.51
Very different. Some
very delicious, some well.
00:49:09.54\00:49:15.28
And do you know what I love to
00:49:15.32\00:49:17.52
about the
different places we traveled
00:49:17.55\00:49:19.15
is that there is lot of times
we have the same vegetables
00:49:19.19\00:49:22.19
but we prepare
them so differently.
00:49:22.22\00:49:24.03
So its just-- the
flavors and the whole experience
00:49:24.06\00:49:27.16
is totally different
and not ready to think.
00:49:27.20\00:49:29.66
Right, when I was in Thailand
00:49:29.70\00:49:31.20
when we went over to visit Catie
00:49:31.23\00:49:33.37
she was a student
missionary over in Thailand
00:49:33.40\00:49:35.40
and when I was in
Thailand we had something
00:49:35.44\00:49:38.44
called a purple sweet
potato and its bright purple.
00:49:38.47\00:49:44.31
When you cut it
open its bright purple.
00:49:44.35\00:49:46.58
You don't need anything on it.
00:49:46.61\00:49:48.18
We would buy these
from the street vendors
00:49:48.22\00:49:51.55
and they would reach
and get to a hot potato
00:49:51.59\00:49:53.66
and you just walk
around the streets
00:49:53.69\00:49:55.82
just eating these hot purple.
00:49:55.86\00:49:57.33
And is it real purple?
00:49:57.36\00:49:58.69
Oh, bright--
00:49:58.73\00:50:00.06
it's like that
eggplant, only brighter.
00:50:00.10\00:50:02.93
Bright purple. Oh, it was-- Wow.
00:50:02.96\00:50:06.77
I still get them, I go
to Asia markets and get them
00:50:06.80\00:50:09.74
but that's what so
awesome about our God.
00:50:09.77\00:50:13.34
I encouraged you to try all
different kinds of vegetables.
00:50:13.38\00:50:15.74
Because He has created
so many different kinds.
00:50:15.78\00:50:17.48
And there is so
many different flavors,
00:50:17.51\00:50:19.01
so if you say oh, I hate
vegetables don't say that.
00:50:19.05\00:50:21.52
There got to be,
there are so many there
00:50:21.55\00:50:23.12
I'm sure that there is
one that you absolutely love
00:50:23.15\00:50:25.45
because there's got to be
something out there for you.
00:50:25.49\00:50:28.46
My grandson for the longest time
00:50:28.49\00:50:29.99
he didn't like
anything but corn.
00:50:30.03\00:50:31.59
But you know what,
00:50:31.63\00:50:32.96
corn is one of
God's vegetables too.
00:50:32.99\00:50:34.33
So now he
branched out from that.
00:50:34.36\00:50:37.20
You know, when Jason
comes over I'll say Jason,
00:50:37.23\00:50:41.50
let's try this
and he goes Auntie,
00:50:41.54\00:50:43.61
I don't like that.
00:50:43.64\00:50:44.97
And I said, have
you ever tried it?
00:50:45.01\00:50:46.74
I said, you know my
rule with Catie and Dayday.
00:50:46.78\00:50:49.44
He calls my son David, Dayday.
00:50:49.48\00:50:51.55
And he goes I
know, Auntie, one bite.
00:50:51.58\00:50:55.65
And so he will
do it. That's right.
00:50:55.68\00:50:57.55
Well, we've already
showed you the finish product
00:50:57.59\00:50:59.45
but what we haven't
told you about something
00:50:59.49\00:51:02.66
they are gonna be excited about
is we have a new cookbook out
00:51:02.69\00:51:05.83
and not just one but
we have six cookbooks out.
00:51:05.86\00:51:10.13
We have a brand new one
out but we have six cookbooks
00:51:10.17\00:51:12.80
and here is how you can
get your very own cookbook.
00:51:12.83\00:51:16.81
Oh, all six. That's right.
00:51:16.84\00:51:20.68
If you enjoyed the
recipes you've seen today
00:51:20.71\00:51:22.68
and would like to
purchase your own copy
00:51:22.71\00:51:24.28
of one of their cookbooks
including their new cookbook,
00:51:24.31\00:51:27.25
Cooking with Kellogg's,
00:51:27.28\00:51:28.72
you can write to
3ABN, P.O. Box 220,
00:51:28.75\00:51:32.42
West Frankfort, Illinois, 62896.
00:51:32.45\00:51:35.62
That's 3ABN, P.O. Box 220,
00:51:35.66\00:51:39.06
West Frankfort, Illinois, 62896.
00:51:39.09\00:51:42.26
You can call 618-627-4651
00:51:42.30\00:51:46.30
that's 618-627-4651
00:51:46.33\00:51:50.04
or if you would like to
contact the Micheff Sisters
00:51:50.07\00:51:52.44
for speaking appointments
or concerts you can do
00:51:52.47\00:51:55.08
so at their website
at micheffsisters.com,
00:51:55.11\00:51:58.31
that's micheffsisters.com.
00:51:58.35\00:52:02.98