Food for Thought

Picnic At The Park

Three Angels Broadcasting Network

Program transcript

Participants: Marcella Lynch


Series Code: FFT

Program Code: FFT000005

00:01 What would you eat for a quick lunch
00:02 if there were no McDonalds, Burger Kings
00:04 or Jack in the Box around the corner?
00:06 Stay tuned as we pack a tasty vegetarian picnic basket
00:10 including a veggie burger.
00:31 Hello, I'm Marcella Lynch.
00:33 Welcome to Food For Thought,
00:35 the cooking show featuring God's eating plan
00:37 as enfolded through Scripture and through God's other book,
00:41 the book of nature.
00:43 Today, we're going on a picnic, a picnic without the hamburger,
00:47 pickles, relish, mustard, chips, pork and beans,
00:53 high sugar dessert or coke.
00:55 Our picnic food will be delicious however,
00:57 and it will be packed with whole nourishing foods,
01:01 zero cholesterol.
01:03 Well, why leave these traditional items out?
01:06 Because they are just not a part
01:08 of God's ideal way of eating.
01:10 Pickles, relishes, mustards, they are irritating substances
01:14 that inflame the delicate linings of the digestive tract,
01:18 and they make an impure blood.
01:21 Chips are high in salt and fat,
01:23 and coke contains the drug, caffeine,
01:26 and it contains no real food.
01:29 God's ideal diet is meatless,
01:32 and we'll make a vegetarian burger patty
01:34 for our whole wheat buns.
01:36 There's a nice text here in Isaiah 55:2
01:41 that always reminds me,
01:42 it says, "Why do you spend money
01:45 for what is not bread,
01:47 and your wages for what does not satisfy?
01:52 Listen carefully to Me, and eat what is good,
01:56 and let your soul delight itself
01:58 in abundance."
02:02 Oh, our picnic menu today
02:03 is going to be Boston baked beans,
02:06 potato salad,
02:08 veggie burger patties and a bun,
02:10 we're going to be making vegetable relishes,
02:13 and apple cake,
02:14 and have some fruit juice to drink.
02:17 So here we go,
02:18 let's start making our picnic lunch
02:20 that we're going to take to the park.
02:21 Myrna?
02:23 Hi, Myrna.
02:24 Good morning, Marcella.
02:26 I'm glad, we're here to pack this lunch together
02:27 because it brings back a lot of memories to me,
02:29 I don't know about you.
02:30 Me too.
02:32 I wouldn't want to guess how old your kids are now,
02:34 but mine are almost 30.
02:37 But to remember back in those years
02:39 when they were like elementary school.
02:41 Yes.
02:42 And we went on so many picnics together,
02:44 and with birding especially
02:47 because Myrna and Ray are real birders,
02:49 and we've learned a lot together, haven't we?
02:51 We have.
02:52 Well, we have a nice picnic basket, all plant here,
02:54 and it's full of goodies for our lunch.
02:57 And we would just like to start from the beginning
03:00 and pack it up for you, and then we'll bring it back.
03:02 Myrna, you help me to remember to bring that back,
03:05 and we'll unpack it,
03:07 and look at everything we've made.
03:08 All right, I'll do that.
03:10 Before we begin making our picnic food though,
03:12 I just wanted to mention that
03:14 you may want to take a pad, a paper, and a pen
03:17 and write down some of the recipes as we go along
03:20 or you can order the recipes from the cookbook
03:22 at the end of the show,
03:23 the address will be given.
03:25 There is a page back here
03:26 in this Cooking by the Book on page 293
03:29 that talks about the condiments, and the spices,
03:32 and the things that we mentioned
03:34 at the beginning of the show that are different
03:36 about this natural kind of a picnic.
03:39 In our modern way of eating,
03:41 we seem like we want to put something on top of everything,
03:44 you know, relishes, mustard, ketchup, pickles, everything.
03:48 And it's not exactly, you know, health foods,
03:50 all of these things.
03:52 But this chart here kind of shows us
03:54 which are irritating substances,
03:56 what it is that they're actually doing to us
03:58 in our bodies,
04:00 and what is the name of the chemical in the food
04:02 that is causing the problem.
04:04 For example, black pepper is what we call an irritant.
04:08 And yet it has an effect
04:11 of irritating our gastrointestinal tract,
04:14 and kind of inflaming on the inside of us.
04:17 And then there's a list here
04:18 at the bottom of the non-irritating herbs.
04:21 And so in our natural way cooking,
04:23 we like to just use
04:25 the natural herbs from the land,
04:27 and not the irritating spices
04:28 that would cause an inflaming condition in the body.
04:32 So, Myrna, let's begin with our Boston baked beans.
04:36 Now we're meatless here, if you remember,
04:39 so we won't be putting the pork in the beans,
04:42 but I got this recipe many years ago
04:44 from a lady in Boston,
04:46 who is 80 some years old, and she was a vegetarian,
04:49 and so I think it's a good recipe
04:51 and you'll enjoy it.
04:53 Let's take a look at the ingredients
04:55 for Boston baked beans first of all.
05:25 Right, so the directions for making the beans
05:27 is very typical,
05:28 and we'll just need to cook the beans first.
05:31 So here we have the beans swelled up
05:34 after they've been soaked here.
05:37 And once you soak the beans,
05:38 then you just need to cook them in the pan.
05:40 And, of course, Myrna was my magician
05:42 in the kitchen here.
05:44 And, Myrna, you just come over here and help me
05:46 because we can just work together on this.
05:49 I'll bring our bowl to put it in.
05:50 Myrna has four children and we have two,
05:53 so she's had a lot of cooking experience.
05:56 And so I'll let you mix things up here
05:58 while I give you the ingredients.
06:00 And it says here, after we cook the beans,
06:03 then we just put everything else together,
06:06 and then we put it in the baking dish.
06:08 And one of the secrets to this recipe
06:10 is that you bake it very slow and long,
06:12 four to six hours.
06:14 So you make them a little more soupy at the beginning
06:16 so that it can keep cooking.
06:18 One to two teaspoons of salt,
06:20 and that's just according to your taste.
06:23 Two tablespoons of oil.
06:26 Sometimes in vegetarian recipes,
06:28 when you're not putting all that pork or meat,
06:31 we just put a little touch of oil in there
06:34 to make it just a little more smooth and slickish feel
06:37 like people that are used to the meat,
06:39 but you can leave it out.
06:41 One cup of tomato sauce instead of ketchup,
06:45 which we know has irritating vinegar and spices in it,
06:48 we're just using tomato sauce.
06:51 Three tablespoons of molasses, so this is the dark molasses.
06:56 Grandma's old fashioned molasses is fine too,
06:59 but this gives a nice Boston flavor to it.
07:03 And some people put maple flavoring or maple sugar
07:07 in their molasses,
07:08 so if you like to do that,
07:10 and if you're really from Boston,
07:11 you can do it that way.
07:13 Seems like everybody kind of customizes
07:16 to fit their family style, and I like that part of it.
07:19 I do too.
07:21 And I know sometimes I give Myrna
07:22 some of my recipes to make for me,
07:23 and then she doctors them up
07:25 and changes them before I see them again.
07:28 Okay, three tablespoons of brown sugar.
07:32 That's kind of chunky,
07:33 see if you can get that dissolved in there.
07:37 And then I usually just give it the taste test,
07:39 which we won't take the time to do here
07:41 to see if I balanced the flavors right.
07:43 And so what I do usually do then
07:45 is put this whole onion in the pot
07:48 that you're going to bake it in, and then...
07:52 Then just take it out after it's baked.
07:54 So let's spray this making dish here.
07:59 Now you need to keep these covered
08:00 while they're baking.
08:01 So that the liquid will not evaporate out,
08:05 and make a dry pot of beans.
08:07 Let me see.
08:08 Do you think we have those soupy enough?
08:10 For now, I think they look fine.
08:11 You just put this onion right here,
08:14 so that you can just pour that over there.
08:17 I'd like to check them
08:19 after they've been going in the oven for a little while
08:22 to make sure that they are still moist enough.
08:24 Right.
08:26 Sometimes I add a little bit more liquid to it,
08:29 and then it won't get too dry.
08:31 I don't like them real dry.
08:32 I think that the ones
08:33 we're going to show you right now
08:35 could have had a little liquid stirred in the way,
08:38 but we'll show them to you anyway.
08:41 And since we don't have a regular lid to put on here,
08:45 we're just using foil today.
08:48 And we'll just put that in the oven.
08:50 Okay.
08:52 And then I'll get this pot of beans here.
08:54 Okay.
08:59 And so these are our picnic beans
09:01 that we'll take on our picnic.
09:03 And these are very high in protein,
09:05 and a very good source of carbohydrates.
09:07 So here's the first recipe, Boston baked beans.
09:12 All right, potato salad,
09:14 that's the typical recipe for a picnic.
09:19 So we're going to go back here to page 192, potato salad.
09:23 Well, what's different about a potato salad that...
09:28 Here are your ingredients,
09:29 and I'll take away your tray if you don't mind.
09:32 Get set up here for the next one.
09:35 I'll just get those in our picnic basket,
09:36 then we'll be ready.
09:37 Yeah, we need those ready.
09:41 Okay, the thing that's kind of different
09:42 about this potato salad
09:44 is that doesn't have all the pickles,
09:46 and mayonnaise, and eggs,
09:47 and things that are little known to be
09:51 either high in cholesterol or irritants.
09:53 And so you can make it kind of nice.
09:56 Sometimes if you're just beginning to eat God's way,
10:01 you have to kind of talk to yourself
10:03 and reeducate your mind
10:04 and your taste buds a little bit
10:05 to appreciate God's simple things.
10:07 And at first, you might think
10:09 these are kind of plain tasting.
10:10 But after you learn to appreciate
10:12 just the natural flavors, we think it's quite good.
10:15 I've made this recipe for my high school students,
10:18 where I teach home economics,
10:19 and they don't think they're going to like it
10:21 when they see me put all this parsley,
10:23 and onions, and celery in there,
10:25 but then they taste and they say,
10:26 "Wow, this is good."
10:28 So I can't think they get surprised.
10:31 All right, before we make the salad though,
10:34 we want to show you how to make mayonnaise, on page 194 here.
10:39 There are several recipes
10:40 for making mayonnaise without the vinegar,
10:43 without the raw eggs,
10:45 and without some of the irritating spices.
10:49 All right, let's take a look at the ingredient list
10:51 for the mayonnaise here.
11:20 So here we go, we're going to do this in the blender.
11:23 So, Myrna, I'll let you help me here.
11:26 And we're just going to combine
11:28 one and a fourth cups of water in the blender
11:34 with the flour.
11:37 And this will be cooked,
11:38 so want to just squeeze this nice and smooth here,
11:42 and then we'll put it in our pan on the stove.
11:46 I will get the pan.
11:59 This cooked mixture will hold up
12:01 and keep in the refrigerator a little bit longer,
12:04 so we'll just cook this and thicken this mixture,
12:07 and then we'll put it back in the blender
12:09 to do some other ingredients.
12:11 Where there it just says to return it to the blender,
12:13 and add the lemon juice, the honey, and the salt,
12:16 just kind of whiz that up till it's creamy,
12:18 adding any of the optional ingredients
12:20 that you like.
12:22 And that's it, you end up
12:23 with one and three fourths cup of mayonnaise.
12:25 But let's just use the same blender again.
12:28 and we just have our magic here,
12:30 we have this cook mixture ready.
12:32 Thank you, Myrna.
12:33 You're welcome.
12:34 So this is kind of thick now
12:36 because we made this a little ahead and it got cold.
12:37 But you can see,
12:38 by the time we put this back in the blender and whiz it up,
12:41 it will be a nice thick mixture sort of like mayonnaise.
12:45 And I really feel better about eating mayonnaise
12:47 that doesn't have raw eggs in it.
12:49 And they can carry some diseases in them.
12:53 It's some spices and things
12:56 that we'll just not be adding here.
12:57 So let's go ahead
12:58 and put the lemon juice in here.
13:01 Again, that was one to two tablespoons of lemon juice.
13:05 And, of course, if you can use the fresh,
13:07 it's even a nicer flavor.
13:10 One and a half teaspoons of honey.
13:11 I'll borrow that little rubber spatula again.
13:16 Something just to balance
13:18 the tartness with the sweetness in the recipe.
13:21 And the salt here again was one half teaspoon.
13:26 Now the garlic and onion powder to taste,
13:28 you might just want to shake, this is the onion powder,
13:30 just shake a little in there.
13:33 And you get, so you kind of know the way you like it.
13:37 Some people like a more bland plain mayonnaise,
13:40 and some like a little more seasoning.
13:42 Now talking about this curry powder here.
13:45 You can make your own curry powder
13:47 from the recipe in our book.
13:49 And it's a non irritating curry powder.
13:51 And it just so happens that the curry is irritating,
13:56 the kind that you buy.
13:57 But curry is a mixture,
13:59 it's a mixture of several different things
14:01 the kind that you buy.
14:02 But the one we have here in the cookbook on page 260
14:05 is turmeric, one tablespoon, and one tablespoon of cumin,
14:10 also one tablespoon of coriander,
14:12 and one tablespoon of garlic powder.
14:14 And these are all nice sweet herbs.
14:17 So our recipe calls...
14:19 Is it 44?
14:20 Just a little bit,
14:22 it's like one of those optional things
14:23 you can just kind of put on.
14:24 I think I'll just try one fourth there.
14:26 Gives a little yellow tone to it,
14:28 kind of a cream colored look to the mayonnaise too.
14:31 And I like to add a little dill weed
14:33 because it kind of gives you that pickle taste,
14:36 you know, helps in,
14:37 and I'll also be putting some of that dill weed
14:39 in the potato salad itself.
14:42 The only other thing we have is a little oil.
14:44 I'm just going to wait and see
14:45 if we want to add it or leave it out.
14:47 Let's go ahead and whiz this smooth first.
15:00 We're gonna put some of the water.
15:21 Let's check the thickness of this.
15:23 This really did its work, it's setting up pretty thick,
15:26 but I don't want it too thin.
15:28 This is really pretty good.
15:29 I think maybe I'll just
15:31 put a tiny bit of water in there
15:32 to just kind of make the consistency a little.
16:04 Give it time, don't rush it,
16:06 and get it nice, and creamy, and smooth,
16:09 and then you can just pour that into some kind of a container.
16:12 I'll just pour a little back into this cup here
16:15 so we can see it.
16:16 And then now,
16:18 this is what we would keep in our refrigerator
16:20 to use for mayonnaise.
16:22 Now there's some other mayonnaise recipes in the book
16:25 that are not the kind that you cook.
16:27 So if you're too lazy to do the cooking
16:32 or you don't like this procedure,
16:33 you can do a different one.
16:35 When I make some of these
16:36 healthy mayonnaises and mixtures up,
16:38 it's nice to use purified water or distilled water,
16:42 and then it keeps a little longer
16:43 in the refrigerator.
16:45 That looks like mayonnaise.
16:46 Okay, that looks great,
16:47 let's go ahead and make our potato salad then,
16:49 Myrna.
16:50 We'll take that tray away,
16:52 and we'll turn our attention here to page 61.
16:58 Here we have our potato salad recipe.
17:01 Well, that's not the one.
17:02 Let's go back here to 192,
17:04 and let's take a look at the potato salad
17:06 ingredients here.
17:37 All right, so let's just mix everything together here
17:40 for the potato salad.
17:41 And, Myrna, I think I'm going to ask you to bring that dill.
17:43 Oh, we got some more here. We got dill.
17:45 Okay, so we've got
17:46 our potatoes already sliced here.
17:50 And we'll just mix everything together.
17:52 It really goes fast
17:54 when you have already chopped for you,
17:55 but I use a food processor at home a lot
17:57 to chop things up.
17:58 And we're going to just start by...
18:01 Let's see, should we put the mayonnaise in first?
18:02 I just think it doesn't matter,
18:04 but it calls for a half a cup of celery.
18:07 And let's just wait and do the mayonnaise,
18:09 just to see how much we need
18:11 after we get everything else in.
18:12 So we'll put the celery, the onions, the lemon juice.
18:16 The lemon juice
18:17 combined with that little bit of dill
18:20 gives you that pickle taste.
18:21 Now you might ask, "What's the matter with pickles?"
18:23 Well, vinegar is an irritant, and, of course,
18:26 they're always brined and packed in vinegar,
18:29 that's part of the process.
18:30 And you can make lemon juice pickles.
18:32 I do have some of those
18:33 but I'm not using them today.
18:35 The other problem about pickles is they're really high in salt,
18:38 which we have to be kind of careful about sodium.
18:40 So it's just better to enjoy your cucumbers fresh
18:44 if you can.
18:45 And here's the salt
18:46 that we need to put in here for seasoning.
18:48 And again, that's just to taste,
18:49 you can suit yourself.
18:51 And let's just put a little bit of dill in here.
18:54 Now when you taste this at the and, then you can...
19:00 That is the lemon juice. This is the lemon juice, okay.
19:03 Then you can see if it needs more lemon juice.
19:05 Sometimes I'll mix everything all together,
19:07 and then I'll end up adding more lemon juice because it...
19:12 You just want that fine balance between the tartness...
19:16 and all in
19:17 I'm going to get the bowl,
19:18 we want to put it in to take in our picnic.
19:20 Okay, let's keep our garnish things here,
19:21 so that we can fix it pretty after we get all through here.
19:25 And then we'll just see...
19:26 If you make your potato salad the day ahead too,
19:29 it might need to just have a little bit more mayonnaise
19:31 put on it.
19:33 And if you're using the store bought
19:34 type mayonnaise,
19:36 you can actually put a little water in here
19:40 to thin it down
19:41 so that you don't have to add so much mayonnaise
19:43 or you could actually put some
19:47 mashed up tofu or something to give a little more moisture
19:50 instead of the...
19:52 All the mayonnaise that it calls for, right?
19:56 So we're going to get this ready in our picnic container
20:01 because we're going on a picnic.
20:03 Another nice thing about this particular kind of mayonnaise,
20:05 you don't have to worry about having food poisoning
20:09 or salmonella from this
20:11 because there's just absolutely not much in there
20:14 that would cause a problem at all,
20:16 there's no animal products.
20:18 And if you want to know that comparison,
20:21 when you have regular mayonnaise,
20:23 you're having about a tablespoon.
20:25 Every tablespoon of mayonnaise is about 100 calories,
20:29 and so we just didn't put much oil at all in this one,
20:33 and it's very low in calories.
20:35 And I hope that you'll like it.
20:36 Myrna, I'll just give you the job
20:38 of putting the decoration on there.
20:40 Oh, let's just see if we can get it on here real quick.
20:42 So you can make it look pretty.
20:43 If you soak your radishes in a little cold water,
20:45 it helps them puff out and look a little nicer.
20:49 We'll just put this on right here in the center,
20:52 and put a little parsley around the edge
20:53 so that gives you a little color.
20:56 Then let's just put our lid on,
20:58 and we'll be ready to put that right in our picnic basket.
21:00 We need to do our burger, chef,
21:02 and I'll be right back with those.
21:03 Yeah, we need to.
21:04 Take a look at this burger recipe,
21:06 it's on page 61,
21:08 and we're making tofu burgers.
21:09 Lots of different kind of vegetarian burgers
21:11 that you can make,
21:12 but we'll try this one today.
21:46 All right, all right, we're ready to go here.
21:49 We're just going to mix
21:50 all the ingredients together, Myrna.
21:53 And this will be a quick one.
21:55 I'm assuming that everyone knows
21:56 how to fry up a paddy,
21:58 so we'll just get ready.
22:00 Here's what they look like finished,
22:02 but we want to mix them up
22:03 and show them what goes in it here.
22:05 These are the tofu burgers.
22:07 We've got some nice whole wheat buns here.
22:10 And we'll just take our bowl and start right in.
22:13 So we need a cup of oatmeal here,
22:16 one small onion chopped,
22:18 chop it nice and fine,
22:20 three tablespoons of wheat germ plus Brewer's yeast.
22:23 Brewer's yeast is like nutritional food yeast flakes,
22:25 it gives a lot of cheesy kind of meaty flavor,
22:28 and it also is full of B vitamins, it's good.
22:31 This is the tofu here
22:33 that's been measured as one cup.
22:37 And that goes in.
22:38 We need to get a fork here.
22:40 And then let's put the seasonings in here.
22:42 Half a teaspoon of sage.
22:44 That'll make them taste really good.
22:47 The soy flour binds it together.
22:51 You can go ahead and stir that if you like to, Myrna,
22:54 and then we can have time to talk about our apple cake.
23:00 This is soy sauce that's going in.
23:04 Half a teaspoon of garlic powder
23:07 was in with the sage.
23:11 And then we wanted to tell you about the mustard.
23:15 I'll let you just mix that around for a little bit.
23:17 We have...
23:19 Mustard is very traditional thing to put on a burger,
23:22 but doesn't this look like mustard?
23:24 We have a recipe in the book here
23:26 for kind of a healthy mustard.
23:28 And the ingredients are very simple.
23:31 It's one cup of mayonnaise that you start with,
23:34 whatever kind of mayonnaise you're making.
23:36 And you put two teaspoons of some turmeric
23:38 that makes it turn kind of yellow
23:40 and gets a little flavor.
23:41 Two teaspoons of onion juice of very finely diced onion.
23:46 Two tablespoons of chopped parsley,
23:48 you can see we have the parsley here.
23:50 Tablespoon of lemon juice,
23:52 and just a dash of paprika, garlic, onion, whatever,
23:56 but this is on page 262 in the cookbook.
23:58 And we just like to use this
24:00 with some of our homemade mayonnaise.
24:03 And you can put that in your sandwich
24:05 with your burgers
24:06 when you make them for your picnic.
24:09 And, of course, then you put it with all the trimmings here.
24:11 As you can see we've got our own picnic basket
24:14 ready with avocado, tomatoes.
24:16 I like a little onion in mine
24:17 because it makes it have that zip-a-dee-doo-dah
24:20 without any of the pickles and everything.
24:23 So we'll get this all ready
24:25 for our picnic basket here, Myrna,
24:27 and I'll let you finish this.
24:29 And I think we just have enough time left
24:31 to talk about our apple cake,
24:32 so let's take these things back, and then...
24:35 I'll be right back with that.
24:36 Bring up our apple cake here.
24:38 Apple cake recipe is on page 225 of the cookbook,
24:41 and it actually is leavened with yeast.
24:44 I don't know if you've ever tried
24:45 making a cake leavened with yeast,
24:47 but baking powder and soda are irritants.
24:50 And this can be made also without the eggs.
24:53 And I have a product that you can use in recipes
24:56 that I'd like to show you.
24:59 That's called Ener-G Egg Replacer.
25:01 Whenever a recipe calls for an egg,
25:03 like in desserts, and cakes, and a lot of applications,
25:06 you can just use this Ener-G Egg Replacer,
25:09 and it's a powder that looks just a little bit
25:11 like cornstarch.
25:12 It's white, and it's something that you can just use...
25:16 It lasts a long time.
25:18 One of these boxes will just be a long time,
25:21 maybe a year or two,
25:22 but you take a teaspoon and a half of this
25:24 and stir it in with two tablespoons of water
25:26 to equal one egg.
25:28 And it's got recipes here for cookies, and cakes,
25:30 and all kind of different things
25:31 that you can use this.
25:33 And so it's a nice culinary egg substitute.
25:36 So here's what our apple cake looks like.
25:38 It's got nice shredded apples in it, and nuts,
25:43 and let's see here what else.
25:45 It's got a little brown sugar, half a cup,
25:47 one half cup raisins, two cups to shredded apples,
25:51 so a lot of the sweetening in here
25:52 is simply just the fruit.
25:55 One half cup chopped nuts, fourth of a cup of oil,
25:59 and then you could use one egg white
26:00 or some of this Ener-G Egg Replacer,
26:03 which we use the egg replacer.
26:05 One cup of whole wheat flour,
26:07 one and a half teaspoons of cinnamon substitute,
26:10 in other words, cinnamon is an irritant,
26:12 unfortunately, and we have a recipe back here in the book
26:15 that you can make a mixture of cardamom and coriander,
26:18 and that gives you that nice flavor like coconut,
26:21 not coconut, like cinnamon, something like it,
26:23 only a little bit different.
26:24 Then it's leavened with a tablespoon of yeast
26:27 that's been mixed in
26:28 a fourth of a cup of warm water or juice,
26:30 and a half a teaspoon of salt.
26:32 And that's the ingredients for the apple cake.
26:35 And we'll just add this to the picnic basket.
26:38 Well, let's leave this open, and then you can just go ahead,
26:40 Myrna, and unpack this basket at the end here.
26:45 So here are the Boston baked beans.
26:49 And we have our sandwiches,
26:51 tofu burgers with all the trimmings,
26:53 our red onions, tomatoes, avocados,
26:57 and our home style, homemade mustard is in there,
27:01 and here's our homemade potato salad,
27:03 and let's just get packed up, Myrna, and go on this picnic.
27:06 All right.
27:08 We want to remind you that this program
27:10 is sponsored by Three Angels Broadcasting Network.
27:13 And we appreciate your prayers and financial support.
27:16 We hope you'll join us next time
27:17 for more Food For Thought.
27:22 If you've enjoyed the recipes
27:23 and cooking tips in this program,
27:24 you want to order our
27:26 Food For Thought resource sheet.
27:27 We'll tell you how you can order the cookbooks you've seen
27:30 used on this program.
27:31 Along with other information
27:32 that will help you cook healthful,
27:34 attractive vegetarian meals.
27:35 For your free copy
27:37 of our Food For Thought resource sheet,
27:38 please write to us at Food For Thought
27:40 P.O. Box 220, West Frankfort, Illinois 62896
27:45 or call 618-627-4651.


Revised 2018-10-18