Participants: Micheff Sisters
Series Code: TDYC
Program Code: TDYC015015A
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00:01 I want to spend my life
00:07 Mending broken people 00:12 I want to spend my life 00:18 Removing pain 00:23 Lord, let my words 00:29 Heal a heart that hurts 00:34 I want to spend my life 00:40 Mending broken people 00:45 I want to spend my life 00:51 Mending broken people 01:06 Hello and welcome to our 3ABN Today Cooking program. 01:10 We are the Micheff Sisters. 01:13 I'm Linda. And I am Brenda 01:15 And I am Cinda. 01:16 And we are so glad you joined us. 01:18 Do you know why? I know why. 01:21 'Cause it's about family tonight. 01:22 Yeah, it is. 01:24 It's Family Pizza Night, you know. 01:25 And who doesn't love pizza nights. 01:27 Exactly. 01:29 And I'm telling you, there is-- 01:31 actually pizza is good for the morning too. 01:33 I know Linda, I've seen you eat cold pizza for breakfast. 01:36 I actually, I didn't-- this program, 01:40 but I actually have a breakfast pizza that I make, 01:42 and it's delicious. 01:44 You know, what I like about this pizza though, 01:46 it doesn't have any cheese or dairy. 01:48 That's right. And it is so good. 01:51 That's right. 01:52 This is really incredible to have. 01:54 Everybody thinks that pizza with tons of cheese on it, 01:56 you know, hard to take on a plate, 01:58 it's really not good for you. 01:59 But guess what, these are healthy pizzas. 02:01 And let's take a look at 02:03 what we are going to prepare for you today. 02:04 We're gonna start off with my artichoke. 02:08 It's actually a Florentine Artichoke Alfredo pizza. 02:12 And then we're gonna have a fresh fruit pizza. 02:15 Oh, I love fresh fruit. 02:17 Oh, my Thai Chik'n Pizza. 02:21 That's gonna kick things up a notch. 02:22 It sure is. And it's delicious. 02:24 And then to follow up, 02:25 it's gonna be my Spicy Avocado pizza. 02:29 And we're gonna have blueberry dessert pizza. 02:32 Who would have thought of a dessert as a pizza? 02:34 But it is. 02:35 And then my Reuben pizza. 02:38 Oh, I can't wait to even taste that one, Sis. 02:41 I have not tried that one yet. 02:42 But I can't wait because I love Reuben sandwiches. 02:45 And you make the best Reuben sandwich. 02:47 I know. Oh, thanks. 02:49 Yeah, her holiday dinner every year, 02:50 she's got of these gigantic Reuben sandwiches, 02:53 that is amazing. 02:54 So I'm really anxious to try your Reuben pizza. 02:57 I love sauerkraut and I love Reuben sandwiches. 03:01 So... You can't go wrong. 03:02 You know, back-- 03:04 I remember grandma making her own sauerkraut. 03:08 She had this big crocks, that she would... 03:10 You had the crock, don't you? 03:11 I actually decided to give it our brother Kenny because... 03:15 He makes it. 03:17 Makes sauerkraut and I wanted him to have 03:19 grandma's original big crock. 03:23 Uh, 'cause my brother Kenny makes delicious sauerkraut. 03:27 He makes just about every thing. 03:28 He's a good cook. 03:29 He-- yeah, we want to get Kenny on the program. 03:32 We've been saying this for years, 03:33 so I don't think it's gonna happen. 03:35 If you want to see our brother Kenny 03:37 cook with us on the program, end in the letters. 03:40 Actually send him a letter. 03:41 He is the Youth Director for the Michigan Conference. 03:43 Yes, that's right. 03:45 Oh, he'll love that. 03:46 Contact the Michigan Conference and say, 03:48 we want to Ken Micheff, Pastor Ken Micheff 03:52 to do a cooking show with his sisters. 03:54 No pressure on him at all, right. 03:57 Well, let me read the recipe for the very first pizza... 03:59 And don't tell him we told you. 04:00 That we're going to prepare today 04:02 and that is my Florentine artichoke pizza. 04:06 And this, for this you'll need Alfredo sauce. 04:53 And of course, optional for me, it's gonna happen. 04:56 I love red pepper flakes, I like a little bit of spice 04:59 and to me e I'd probably double a little bit 'cause I like, 05:02 I love that little bit on it. 05:04 But you don't have to, you don't have to have any at all. 05:06 Sis, if you would turn... 05:08 I just want to say one thing. 05:10 There's a lot of different recipes for pizza dough. 05:14 And so our, if you go to our website micheffsisterscom, 05:20 we-- Linda, both Linda and Brenda 05:22 have a recipe for pizza dough on our website. 05:25 And so you can choose that one, either one of those 05:28 or you can choose your own. 05:30 Or you can go the grocery store 05:31 and you can buy pizza dough, in fact. 05:33 many pizza places, restaurants that serve pizza, 05:37 they'll sell you their dough. 05:38 Exactly. 05:39 So you could-- you could you can say, 05:41 don't feel guilty 'cause you don't have the time to make it. 05:42 You know what, make it easier on yourself. 05:44 Go pick up some dough, no problem in that. 05:45 It is suppose to be a family night fun evening. 05:48 And I know that when I'm doing pizza family night, 05:52 your grandsons, I have little pans and they make their own. 05:56 Yes, they do. And they love it. 05:58 They roll the dough up, they do their toppings, 06:00 they do everything themselves. 06:02 And they love it. And they love it. 06:03 Sometimes, I don't, yeah, 06:05 I don't do pizza dough sometimes. 06:07 I just take French bread long ways and I cut it in half 06:10 and I use that for a pizza. 06:12 Sure. 06:13 So if you just want to do it on French bread, I mean, 06:16 it makes a great pizza. 06:18 You can do pita bread or tortillas. 06:20 Or you can use muffins even for small ones. 06:22 So the dough of your choices is really that. 06:25 It's your choice and what you want and want to do it. 06:27 So I've chosen some whole wheat pizza dough here 06:31 that's already made up 06:32 and so we can go ahead and use it for our-- 06:34 And we'll concentrate on our toppings 06:35 and putting the pizzas together for you today. 06:38 We're really gonna start with, if you would put, 06:42 we're gonna start with are all just Alfredo sauce so, Sis, 06:45 would you turn this, uh, both of these burners on. 06:48 I'm going to have you go ahead and put the almond milk in here 06:52 in all these ingredients and then watch that-- 06:54 You want me to make a slurry first. 06:56 No. Okay. 06:57 I want you to put this in here and we're gonna heat this up. 06:59 All right. Okay. 07:01 I'm going to watch and learn with you. 07:03 I think I've got the slurry, Sis. 07:05 She's got the slurry, I don't know yet. 07:07 So I see. 07:09 So she's gonna put almond milk in, 07:11 she's going to put the seasonings in. 07:14 And then just stir that up 07:15 and Linda is going to make the slurry over here. 07:19 So now, we're going to go over to where Linda is. 07:21 She's got some almond milk in here. 07:23 And some corn starch that's all you need, 07:25 is cold liquid and a corn starch 07:29 and it will make your slurry. 07:31 You can use water. 07:32 But I didn't want to water down my sauce. 07:34 So I use the cold almond milk as well. 07:37 So Linda's gonna get that going. 07:39 Now we've got this heated up. You got this on high. 07:42 Nope, I need this on high, please. 07:44 I got it covered, there you go. 07:46 Now as everybody that's whoever been watching our program 07:49 for any length of time, 07:50 if we already know if we said 07:52 there is one ingredient those Micheff girls do not care for, 07:56 what would you say? 07:57 Raw onions. 07:59 We love onions, just cooked, they have to be cooked. 08:02 But I have to tell you that we-- 08:05 I went to someone's house and I tasted something 08:09 that they had made 'cause I asked them, 08:11 "Do you have raw onions? 08:12 And they you know, they kind of had-- didn't say anything. 08:15 So I helped myself. 08:17 And then I ate the raw onion 08:19 and they laughed and they said, 08:21 "Oh, we ground them up so you couldn't see him and we..." 08:24 And I was like, you know what, I was sick later. 08:27 So they'd bother my stomach, 08:28 not only do I not like them, they bother. 08:30 Ain't they-- there's a lot of people that they bother. 08:33 I wish I had that excuse they don't bother my stomach, 08:35 I just don't like them. 08:36 I just really don't like them. 08:38 I have not met raw onion that I like. 08:40 So I've already pre-sauteed the onions 08:43 and the garlic in here. 08:45 So it's already done and ready. 08:47 And we're going to add the sliced mushrooms. 08:51 And so that's all we're going to do there 08:53 and get those going here 08:56 and I just-- right, there ago. 09:02 And Sis, I'm just gonna have you do double duty. 09:03 You're going to make sure that's ready. 09:05 Not a problem. I got two hands. 09:07 And you can add the slurry any time. 09:09 You don't have to wait till it's hot, 09:10 you can add it at any time. 09:12 Just put it in there and that'll be fine. 09:14 Now, Linda, you'll need some gloves over here. 09:16 We've got the artichokes going on. 09:19 And what I'm going to have you do is 09:21 you're going to just tear these in little pieces 09:23 like maybe a quarter of these with your-- 09:25 they come across, you don't need to cut them, 09:27 they just come across, tear very easily. 09:30 So with your-- do it in half and then half again. 09:34 Now... You can make quarter. 09:35 Are those marinated, canned... 09:39 Like you're in tearing... 09:40 They are just canned ones. 09:42 Marinated. 09:43 No, these are just plain canned water packed. 09:46 Well, I was thinking, it won't matter how you do it 09:49 but I was thinking you basically here's your-- 09:51 you want to, cut them and four 09:53 and so you keep them intact like that. 09:56 Okay, so... 09:58 And then while that is, we're going to just salt-- 10:00 put a little salt in here and on top of the mushrooms. 10:03 And then I--I at this point 10:08 would add my red, crushed red pepper flakes 10:11 if you like in fact, Melissa, why don't you-- 10:15 Melissa is my assistant and she is off stage. 10:18 She helps keep things running around here. 10:20 They keep this all on track. 10:21 She doesn't like coming on camera. 10:23 She doesn't. 10:24 But, she is so good in at having everything organized. 10:27 She amazing. 10:29 And I'm thinking, I-- on the sample 10:30 that we did I did not put any red pepper flakes. 10:34 So on this one I'd like to because 10:36 I know there are employees here that's gonna eat it. 10:37 They would appreciate it as well. 10:39 So here we go, Melissa, thank you. 10:42 Let's just get a shot of Melissa over there. 10:47 Did we get that, Brad? 10:48 He's our director in the track. 10:49 Okay, whoops, I'm just going to put all that in there 10:52 because I like it. 10:53 And then we're just going to. 10:55 And you can and whenever you put the seasonings in there 10:59 and they heat up, it really just enhances the flavor. 11:03 So now while that's sauteing, Sis, and all that, 11:08 you keep an eye on that. 11:09 I'm going to just get m pizza pan over here. 11:14 And I'll put this over here. 11:17 It doesn't take long for this Alfredo sauce too. 11:20 It's already getting in, getting thick there. 11:22 So it doesn't take so long. 11:24 So you need to keep an eye on it because 11:27 you'll need to turn your heat down. 11:29 Okay, now... You don't want to brown it. 11:30 I got some bread dough in here. 11:32 And it's already, 11:34 it's rising and so is at a good good place. 11:38 I'm just going to put it over here 11:39 and now you're just going to stretch it gently. 11:43 I'm just going to pull and stretch, 11:45 just a little bit at time and. 11:48 I'm not one of those fancy Italian, you know, 11:51 cooks that swirl it up in the air and... 11:55 Pretty cool to watch. I know. 11:58 I can try it, but it'd probably end up over 12:00 one of the cameras or something 12:01 I probably go, ooh, 12:03 and they'll end up on you guys. 12:04 I kind of like to see that. 12:06 You can see a bread dough coming at you, you know. 12:09 So, I'm gonna put this in here. 12:14 I kind of like to see that. 12:16 Well, I'm sure you would 12:17 I would never going to be the end of it. 12:21 I already have-- have some embarrassing moments. 12:25 I just think it'd be funny right on 12:27 Nato's head or Donald's head. 12:33 Sorry, guys. Okay. 12:35 But it would be funny. 12:38 Okay. All right. 12:39 Okay, this sausage is done. 12:40 Whoops, wrong one. This sauce is done. 12:42 All right, do you see how I have 12:43 just stretched it to the pan and just 12:46 I go around the edge and I'll make, 12:48 just make a little bitty lip on it for a crust like that. 12:52 And now since that is done, Sis, let me have Alfredo sauce 12:56 and yup, there you go. 13:00 And I'm just going to take some of this 13:01 and put it right on the bottom. 13:07 Okay. 13:08 And then the put this back over here for a minute. 13:10 And this is good and turn that off. 13:12 Oh no, you can't. Whoops. 13:14 We got to put the spinach in there. 13:16 Oh, no. 13:18 I was wondering about that but I thought well, 13:19 maybe you're not gonna. 13:21 Yeah, no, we're gonna have that 13:22 and we're gonna cook that down and let's see here. 13:29 That doesn't take long at all, the spinach. 13:31 No you'll be surprised how quickly this wilts down. 13:34 It really does. 13:36 So... So pretty. 13:38 It really is and that bright green. 13:42 I love using the fresh spinach too. 13:45 It makes a difference in taste I think. 13:47 Oh sure it does. 13:48 And of course, I-- Florentine is spinach. 13:52 Some people say "What's a Florentine?" 13:54 Right. 13:55 It is spinach for those who don't know. 13:58 What? You're right. 13:59 I am surprised how one-- it just went down so fast. 14:04 Aren't you surprised too? 14:06 I am now and so are you. 14:10 Sorry about that. 14:14 It definitely did go down. 14:16 Well, look, it did go down. 14:20 Okay, so... 14:22 You said I'd be surprised. Well, I was. 14:24 There you go. 14:25 All right. You can turn that off now. 14:27 Just till it wilts down like that is all we need. 14:29 And now we're just going to spoon this on to our pizza 14:33 and-- and I'm going to avoid all that juice. 14:40 Because the mushrooms create the juice. 14:44 Okay, I'm done and... 14:49 It's kind of hot. 14:51 I don't want any of the juice so. 14:52 I know, that's why I'm not tipping it. 14:53 Yeah. 14:55 And so we're just going to just put it around like this and... 15:00 It looks delicious. And look at that. 15:04 Actually, we have this 15:05 I think I'll just slide all these in here 15:08 and we'll get on place later. 15:11 Okay, don't show mom inside of that pan 15:14 'cause I'm sure I didn't get it all. 15:16 Okay. All right. 15:18 So now we've got this going on. 15:19 Now Linda, we're gonna dot it with the with the artichokes. 15:26 We're just gonna, just dot it around. 15:28 And they can clumped together 15:30 and keep your little pieces together and just like this. 15:37 Oh that looks good. 15:38 And now can put that. 15:41 Now you're going to take, this is the secret right here. 15:43 Okay. 15:44 We're going to take and we're just going to drizzle 15:48 over the top of that. 15:53 Now it looks so good. 15:54 And then, Cinda, will you just finish? 15:57 My hands are a little wet, can you just put in some pop-- 16:00 as Grandma Micheff would say paprika. 16:02 Paprika. 16:03 Yeah, Grandma Micheff would have said paprika. 16:05 All right paprika, whatever you say. 16:08 And then this is goin to bake at a really hot oven. 16:12 I bake it at 400, 425 for about 13, 14, 15 minutes, 16:18 there until bottom of the crust. 16:20 You can lift up but with a spatula 16:22 and see and make sure the bottom of the crust 16:23 is really nice and golden. 16:26 And I have one right over here for you to look out. 16:27 Look at how pretty that is, all baked and ready to eat. 16:31 And that's really all there is to it. 16:34 Awesome. You know what is also awesome? 16:37 Linda's fruit pizza. 16:40 Uh, wait till you see this. All right. 17:12 My family loves fruit pizza. 17:15 Oh, I love fruit pizza. I do too. 17:17 It's crazy about fruit pizza. Oh, wait a minute. 17:18 I am family. 17:21 Okay, my immediate family likes fruit pizza. 17:25 I think you could say your sisters love it too. 17:27 Oh, yeah. 17:29 And it's so easy to make. 17:30 And if you don't want to use this recipe 17:32 for your cookie crust, 17:34 use your favorite cookie recipe and put it down. 17:37 And you can-- and that, 17:38 that makes a lovely fruit pizza. 17:40 So it's just basically what you're doing 17:42 is just making like a cookie crust 17:44 so you could do your favorite cookie recipe. 17:46 I love cookies. 17:47 I've even got it on a gingersnap cookie 17:49 that I loved. 17:50 Yeah, some make your favorite cookie recipe. 17:52 I have a oatmeal cookie that I like. 17:53 Oh, yeah, oatmeal is good too. 17:56 Okay, we're gonna to put all our dry ingredients, 17:59 we're gonna put the aluminum free baking powder. 18:02 Okay. A little bit of salt. 18:05 And we're going to put our sugar in there 18:08 and mix it all up. 18:10 Well, I like sugar cookies too. 18:14 Yeah, the neat thing about this like you said 18:16 you made the gingersnap ones underneath, 18:18 you can do your favorite cookie recipe with this 18:21 and it'll turn out good. 18:22 And for those of you who live in Australia or New Zealand, 18:25 it's-- I found out when I was there, it's biscuits. 18:28 They call them biscuits. Oh. 18:30 I'm not here. I live in... 18:32 I could not find a cookie. 18:34 Anyway, I just came back from spending a month 18:36 in New Zealand and Australia. 18:37 Soy milk and vanilla. 18:39 Soy Milk and vanilla in there. 18:41 I live in the South. 18:42 We put gravy in our biscuits. 18:44 So now, I'm just going to mix it up 18:46 till the moisture is all taken up. 18:49 Well, I was looking. 18:50 I had some little girls that I was going to see. 18:53 I thought well, I go get them some cookies. 18:55 And So I'm in the grocery store, 18:56 I'm looking down the aisle, 18:57 I'm going up and down of I am looking at all overhead, 19:01 nowhere can find cookies, these cookies. 19:03 Finally, I asked somebody and I said, 19:06 "Where's your cookie jar I don't think we have cookies. 19:09 I said, really, we don't have cookies 19:10 and somebody passing by, stopped and they go, 19:13 "Oh, she's from America. 19:14 She said, "She means biscuits." 19:18 I think I got the wrong bowl of flour because 19:22 it had a little bit too hot much. 19:23 So our friends in New Zealand and Australia, 19:25 they're going to have a biscuit fruit pizza. 19:29 Okay. All right. 19:32 That's just about ready and Sis, 19:34 all you need to do is stretch it over there into place. 19:38 Okay. And while you're doing that... 19:39 I'll do it. 19:41 Cinda, if you could make our cream cheese mixture. 19:43 She's going to put... 19:45 I'm gonna get my gloves on. 19:47 The vanilla and she's gonna put the soy milk in there, 19:50 your favorite soy milk. 19:51 I use the sweet soy milk out there. 19:53 The original is usually sweetened. 19:55 And then your powdered sugar 19:59 and your soy milk there. 20:03 You just whip it till it's all creamy. 20:06 Okay. 20:08 Now I know why you asked me to do it. 20:09 Can I give this to you, Melissa? 20:14 I figured that out real fast. 20:19 Yeah, this is a fun recipe for kids to make. 20:22 You can also do 20:23 small individual cookie trays, you know. 20:27 I have some small ones like this 20:29 and the kids can each make their own cookie crust. 20:33 And then after they are baked and, 20:35 they come out of the oven, 20:37 they can assemble on with the fruit 20:39 and design it how they want to. 20:41 And I like to chill it after it comes in. 20:43 But you don't have to. 20:44 And this is supposed to be a-- this is kind of wet dough. 20:46 Is that what it supposed to be? 20:47 Yes, it is, you can, and it can go... 20:49 It could be challenging to... 20:51 Yeah, you can get it out a lot farther. 20:54 Can I put a little spray or something on it to... 20:57 You can put a little bit. Okay. 20:58 And why don't you put in there for me. 21:00 This makes a great buffet for a party like if you 21:05 and you're having a lot of people over 21:07 you can have all these fruits, 21:09 you can have-- actually you could have a little cookies 21:13 already made and they just have to put the... 21:16 Cream cheese. 21:17 The creams cheese mixture on top 21:20 and then they can put their own fruits on. 21:22 So really, it's a really nice party buffet food. 21:26 It is. Your guest will love it. 21:29 Well, the lumps are getting-- 21:31 having a little bit hard time getting out, aren't they? 21:33 Well, I need a whip. It's a wire whip. 21:36 All right. 21:37 We'll that'll probably be fine. 21:41 I can smooth it out a little bit. 21:43 Okay, what we're gonna do, 21:45 I'm gonna smooth it out just a little bit. 21:46 We're going to put it on top our crust 21:48 that's already baked here. 21:55 And that would be it, that's an excellent idea, Sis, 21:58 about already having cookies made. 22:01 Are you eating grapes? 22:03 Oh, seriously. 22:06 I guess fruit is good for you. 22:08 Seriously, what I do that? 22:09 Uh, huh, you seriously would. 22:11 All right, well. Okay, Sis... 22:13 I might be guilty as charged. 22:15 Okay, that is perfect. 22:17 And this is-- And it's already to make and so now... 22:20 My favorite word. 22:22 Just make this any way you want this you want. 22:24 Sis, you want to get started putting some of the fruit. 22:25 I'll just do the way I wanted. 22:27 Okay, just start putting some fruit on it, 22:29 then you can fix it any way you want. 22:30 One for the pizza, one for me. 22:34 That wasn't exactly what I had in mind. 22:37 One for the pizza, one for me. This is a little one. 22:39 I can eat a little one. 22:41 One for the pizza, two for me. 22:50 Oh dear. 22:52 This is fun. 22:54 And it is-- it is a fun thing. 22:56 kids love making stuff like this in the kitchen 22:58 'cause they don't, there's no order or anything. 23:01 You can just make it like you want. 23:03 I love them. 23:05 I like the one for one for the pizza two for me. 23:08 I like that. 23:09 That's kind of like what I like. 23:10 It's kind of cool 'cause it is very artistic, 23:12 you know, you can... 23:13 So good. 23:14 You can just whatever, 23:16 be creative with whatever you want. 23:17 It's kind of like I love-- I love oil painting because 23:19 you can just empty canvas, do whatever you want. 23:21 And this is like an empty canvas. 23:23 Those were the days, Sis, 23:24 when you and I would oil paint together 23:26 whenever we haven't had time to do that. 23:27 Yes, you did it with me one time too. 23:29 I know. It's fun, isn't it? 23:31 Yeah, when there was really fun with Linda, 23:33 is giving her an art lesson and. 23:36 And so... It's not my thing. 23:38 So I had a special technique that I was having her do. 23:41 And you dipped in with the I thin the paint a little bit 23:43 and if you could take a fan brush 23:45 and just barely tip the brushes 23:47 and go towards the canvas 23:48 and it would kind of put a little spray. 23:50 In the background of these trees for-- 23:52 just for any special effects. 23:53 So I taught her how to do that and I said you now, 23:55 put a little back here. 23:57 I did that. 23:58 I'm talking and I'm going around the circle, 23:59 the other people that are, you know in the class. 24:02 And I come around and Linda is out there still splatting. 24:04 She ever told me to quit. 24:07 She told me just to splat. 24:08 She never said how long. 24:11 I was splatting. 24:12 I don't know if that painting still in the house or not. 24:13 It was a fall scene and that somebody liked it 24:16 and I gave it to them. 24:18 So... There you go. 24:20 I didn't like you but they liked it so... 24:22 Well, we have a pizza 24:23 that's already done and decorated for you 24:25 and let's take a look 'cause Linda did an amazing job. 24:29 Look at that right over there. Isn't that beautiful? 24:31 With my helper CQ. 24:35 There it is. Look at that. Isn't it gorgeous? 24:38 What's next? 24:40 Well, our next pizza is one of my favorites. 24:43 It is Cinda's Thai Chick 'n Pizza. 24:45 Oh, that is so good. 24:48 Okay, this time I can read the recipe. 24:53 Okay. 25:44 Now actually, my daughter Katie inspired this pizza. 25:48 She is an amazing... 25:50 Yes, she is. 25:52 And actually she came and did a program with us Thai cooking. 25:56 And she was our cook on-- our very first cook on Kid's time. 26:01 She did cooking with Katie and has a cook book out, 26:03 "Cooking with Katie." 26:05 That you can order right here from 3ABN. 26:07 So this recipe is inspired from her. 26:09 In fact, this is pretty much her peanut sauce. 26:14 I did a couple of little changes 26:16 but it's pretty much Katie's. 26:18 So we'll just you know... 26:20 But she spent a year in Thailand so... 26:22 As a student missionary. 26:24 That's right, so she really learned 26:26 the art of Thai cooking first hand over that. 26:29 Yeah, she's a she's amazing. 26:30 If you ever-- she's and school at Loma Linda. 26:33 So you know, just call her up say, 26:35 "Hey, Katie cook for me." 26:36 Yeah. 26:38 Okay, we're going to get started. 26:40 If you'll turn the heat on... 26:42 Your's too? 26:45 Sure, 26:48 What I like to saute my mushrooms 26:52 and my peppers. 26:55 And then my chicken all together 26:58 and I like to do it dry to-- 26:59 to I don't do a lot of oil. 27:01 You can put oil in your pan. 27:04 To do it this way I use a spray. 27:07 And I spray the pan. 27:09 And then I break the chicken up into little pieces. 27:14 It just depends on the type of chicken. 27:16 And just kind of, Sis, break it up like that. 27:19 Oh, it's kind of nice 27:21 not to just have a great big bite in your mouth. 27:23 So, I think it's kind of the nice to have a bite sized. 27:26 And... 27:27 Is their onions in the stress in this recipe? 27:28 And can they use a vegetarian chicken of their choice? 27:31 They can use the vegetarian chicken of their choice. 27:33 Sis, if you would get the garlic started for me... 27:37 Can I just tell you guys 27:38 something about this garlic press.? 27:40 If you've been watching our programs at all, 27:43 you know that we have been looking for a long time 27:45 for the perfect garlic press, right. 27:48 And so I was actually visiting in Germany last year. 27:52 I was a speaker for their AFCOE Europe, 27:55 a school of evangelism. 27:57 And for Amazing Facts. 27:59 It was amazing time I had with Gerda and Reed von Maur. 28:03 In fact I'm going back to speak there again this year 28:05 in a couple months. 28:06 But I found this, Gerda took me to find as 28:10 I told her we've been looking and looking 28:11 for the perfect garlic press. 28:13 And she took me to this store and they found this press. 28:16 Now we showed it to you in one of other cooking programs. 28:19 And so many people have just bombarded 28:22 calling, emailing me and saying, 28:23 how do you get this press. 28:24 We do not make a penny from this just so you know. 28:26 But when we have a good tip we like to pass it on. 28:29 This is the most amazing, 28:30 you don't even have to peel your garlic at all. 28:33 And it's the easiest thing to clean. 28:35 We want to make it easy for you to find it 28:36 if you want one go to our website micheffsisters.com 28:40 and right on the home page we made it really easy for you. 28:43 You can click and find out all the details on it 28:45 so it's right there micheffsisters.com 28:48 and you'll know about this 28:49 amazing garlic press and it really is. 28:51 It's awesome. So we love it. 28:53 I take it-- look. Can I show them, Sis? 28:56 Got the clove right here. 28:57 And we're just going to stick it right in here. 29:00 And this little trap goes here 29:02 we don't even have to peel it or do anything. 29:04 And can I just come over here. 29:07 Yeah, put it right into this pan, this pan. 29:09 Okay, I'm just going to squeeze it. 29:13 Oh. 29:19 And then take that right out there. 29:24 Look how that has-- 29:25 you did even peel that is not that amazing? 29:27 I love it. 29:30 While she's doing that these, mushrooms are rather large. 29:34 And so I'm cutting them into smaller pieces. 29:37 Not real small but they're kind of thick too 29:41 and you may like them thick but see how thick they. 29:45 I don't-- I don't care for that. 29:46 So I'm cutting them into a little bit-- Here. 29:50 I'll let you cut them into little bit of pieces. 29:52 Here there's your garlic. 29:53 Thank you. 29:55 Okay, so I've got the oil in. 29:58 I've got the oil in 30:00 and now I'm going to put my chili paste in 30:02 and chili paste is very easy to find. 30:07 You don't have to-- I'm not advertising this brand. 30:09 But it's just everywhere so... 30:13 How much do you want in here? 30:15 Oh, I've already got it in, 30:16 knowing you and I probably it's not enough. 30:18 So we could take a little bit more. 30:22 There we go. I know. 30:23 Well, that's that's gonna be good. 30:25 Okay. 30:26 So, Sis, if you turn this up just a little bit over. 30:29 Do you have me to start working on the dough over here, Sis? 30:32 Oh, yes, yes, yes. 30:34 If you'll spread, so spray the-- spray your pan. 30:37 Okay. 30:38 And I've chosen a whole wheat pizza dough 30:42 and so, Sis, if you'll, if you'll get that going. 30:45 And now this, 30:46 I'm just sauteeing this for like a minute. 30:49 I mean, not very long at all. 30:51 Let me turn. This heat is way too high here. 30:54 Let's turn that down. 30:56 But I had such a nice sizzle. 30:59 Yeah. 31:00 I love the smells that come from kitchen 31:02 and listening to the... 31:04 This really does smell amazing already. 31:07 Well, I tell you what, the first time I had this with 31:11 Katie I was like, oh my... 31:13 So do you want me to spin this around, Sister? 31:16 Yeah, could you do that? Let me see what you do. 31:20 Nato, I'd stand back. 31:22 Nato is one of our camera guys and I have a feeling 31:25 he is about ready to get it. 31:28 All right, maybe I'm not that brave. 31:30 It'd be a very nice hat. 31:31 Now, I you can use the smooth or the creamy peanut butter. 31:35 I'm using the crunchy. I said smoother and creamy. 31:40 I love crunchy. They are the same thing. 31:41 Y'all didn't even notice that, did you? 31:43 Actually I did but I was going to be real polite. 31:47 And not like not mentioning. 31:50 So you could use this smooth or the crunchy. 31:54 And I'm using the crunchy 'cause I like those 31:57 bits of peanuts in there. 31:59 Me too. And so stir that around. 32:02 I've already added the coconut milk. 32:04 And then I'm going to add the lime juice. 32:09 And the brown sugar. 32:14 Now I'm adding the McKay's chicken style seasoning 'cause 32:17 I love this flavor and it gives you just a little bit of a... 32:22 Do you add the peppers in here? 32:23 No, I have had people from other countries to ask 32:25 how do we get that they don't-- 32:27 we talk about McKay's chicken style seasoning so much. 32:30 We grew up on it, right, Sisters? 32:31 We grew up on it. That's what mom used. 32:33 Exactly. 32:34 There, I'm putting my peppers in. 32:37 What? I'm putting the peppers in. 32:39 Okay. 32:41 So this people have asked-- you can, they have a website 32:44 you can go to, just and you can 32:46 Google McKay's chicken style seasoning. 32:48 And you can-- they would ship 32:49 all over the world so, it is available for you. 32:54 It doesn't have to be refrigerated. 32:57 Okay. 32:59 So I'm going to cook this for about two minutes 33:02 let it thicken just a little bit. 33:03 I wanted you to see there's different types of sesame oil. 33:08 And this is the dark sesame oil 33:11 and the dark sesame oil is so fragrant. 33:16 Stronger flavor than the light. Stronger flavor. 33:18 And it just has a really good, sorry, 33:22 I moved that on our camera. 33:23 I'm sorry. 33:24 Did you miss how I spun this perfectly. 33:26 I'll hold it still, I promise. 33:27 Did you miss this how I spun this perfectly. 33:28 Did you see that? I'm impressed. 33:30 You are good. 33:31 You didn't see me going around the air and like... 33:33 I missed it. You guys saw that, right. 33:34 I'm impressed. I mean. 33:41 Okay, so this is the dark sesame oil, 33:44 so make sure you use the dark and not the light sesame oil. 33:49 Okay. 33:51 And now what I do is, 33:57 I'll put half of the peanut sauce on and then-- 34:05 how is that, almost done? 34:08 No, this-- the peppers are still kind of raw but. 34:13 Oh, it's okay, 'cause we're gonna bake it. 34:15 Okay. Okay. 34:16 So, oh, you know what, we need the Sriracha sauce too. 34:21 Okay. Could you turn this off for me? 34:23 Sure. Melissa is already on the way. 34:25 How I see she'll run it and will get it. 34:28 Okay, so we so put the peanut, 34:29 we put half the peanut sauce down. 34:32 Let's trick her into coming up to the set 34:34 we can only reach it so far. 34:36 Oh, okay. 34:39 Can you help bring that sauce for me, please? 34:42 Oh, I am having trouble getting over there. 34:43 Can you, oh, thank you, Melissa. 34:52 I'm gonna pay for that later. She's a sweetheart. 34:54 She's a sweetheart. Yeah, I'll think you will. 34:57 Okay. So there we go. 35:02 Now... This? 35:04 This on. This is so good. 35:06 I could just take one great big bite just like this. 35:09 No. That tastes good too. 35:11 Okay. 35:15 Sis, if you take your spoon 35:16 and just kind of spread it all over. 35:17 Okay, whoops. 35:21 All right. 35:25 All right. 35:26 And now, I'm going to take 35:28 some more sauce and just drizzle it over the top. 35:34 This sauce is amazing, guys. 35:35 You're gonna, you're gonna love it. 35:37 Like that. 35:39 And here's your Sriracha sauce and... 35:41 I love Thai food anyway so this is so awesome. 35:44 The seal is off of it this time. 35:46 Oh, I know, we're back in the prep kitchen, 35:49 squeezing this thing and the seal is off. 35:50 So I take the Sriracha sauce 35:53 and then I just drizzle of over the top. 36:00 Let's show them the ones that's already baked. 36:01 And it's one right over here if you can see. 36:04 It's already baked with that sauce in it. 36:06 It is amazing. Doesn't that look good? 36:12 And you know what else looks good? 36:15 Brenda's spicy... Spicy avocado pizza. 36:19 Who doesn't love avocados? Let me read the recipe. 37:05 Now optional for jalapeno for me is, 37:07 it's is gonna happen that's just a given. 37:12 I mean, how can you not like a good jalapeno pepper. 37:18 And she's eating it. All right. 37:19 I need every bit of that in there. 37:21 All right. I just want to give you an idea for... 37:23 Water! 37:25 I have taken puff pastry and rolled it out 37:27 into a pipe and pre-baked it so it's ready to go and decorate. 37:31 This is puffed pastry? 37:32 This is puffed pastry. I love puffed pastry. 37:34 And then it makes a real nice pizza crust 37:37 for this particular recipe. 37:38 You can use the traditional one, 37:40 that's fine it's not a problem at all. 37:42 I just like this one. 37:43 You would have to pre-bake your crust though, okay. 37:45 Because this is not something that you know 37:47 a lot of this and stuff that you put in the oven 37:49 so you have to have a pre-baked crust. 37:51 This is a no baked pizza base. Yes. 37:53 Once you get this baked. 37:54 Yeah, bake this and this is-- all you have to do is 37:56 bake the crust and the rest is no bake. 37:58 So this dressing, this topping 38:01 that I'm gonna have is so awesome 38:03 I love this topping for a salad dressing. 38:05 If one should try this you if you just have a regular salad, 38:08 oh my word that is so good. 38:10 But right now, Sis, I'm going to have you 38:12 take in you're going to put all of these ingredients in here 38:16 and just blend them up. 38:18 And Cinda is being very, very brave. 38:20 Where I'm going to let you in a while she's doing that 38:22 on a little inside information. 38:24 On one of our cooking programs which you may have seen, 38:28 I was doing or creating a recipe and I had Cinda 38:31 do exactly what she did now. 38:32 But she will have all the ingredients on 38:34 for a vegetarian vegan cheese sauce. 38:39 Queso sauce. 38:40 It was queso sauce 38:42 and when she went to turn that on, it didn't work. 38:45 And she had the lid off just like this. 38:47 'Cause I was looking, I don't know, I hadn't. 38:51 And so she had the lid off and so in case you missed 38:53 the show you're going to want to see it when it rehearsed. 38:56 So we're trying to figure out why it won't work 38:59 and then I go all maybe it's not like did I look around. 39:01 Oh, it's not plugged in. 39:02 No problem, plug it in 39:04 and the moment I plugged it in, 39:05 it was in the on position which I didn't know. 39:07 And this cheese sauce the volcano just went... 39:11 Erupted all over me. 39:13 And what you guys didn't know if you saw it 39:16 was that Cinda had actually at that time 39:18 she had broke her foot. 39:19 And she couldn't... I couldn't move. 39:21 We had a right here on a stool so you guys didn't even know 39:23 the difference over there. 39:25 And so she's on the stool. 39:26 She can't even jump out of the way. 39:27 She is on the stool and she's covered with cheese sauce. 39:30 These two, they ran. 39:32 And here I am sitting here with cheese sauce all over me. 39:37 But we kept going. 39:39 We just kept it rolling and did it. 39:40 And she looked amazing in cheese sauce... 39:42 That's how I roll. Exactly. 39:43 Okay, we got to roll like really quick. 39:45 Get that in there. Let me have your, let's see. 39:50 The best way to get a avocado is if you have a big spoon 39:53 and you just run it around just like that 39:55 and this is beautiful avocado. 39:58 And... 39:59 Yeah, you almost hate to blend it up. 40:00 I know. That's such a nice one. 40:02 Yeah, but I've tasted this sauce so I'm... 40:04 I know. I'm gonna want to blend it up. 40:06 I have to. Okay, Sis, let it go. 40:08 And it doesn't take any time at all. 40:10 Let me just have a... 40:23 Here is what I did, Sis. 40:24 I would, I kind of just did that... 40:27 Pulsed it. Pulsed it. 40:29 First, let me put this scooch it down a little bit. 40:31 Oh, it's going down. 40:33 You can see, oh, you got some greenery up here. 40:36 Some greenery? I'm decorating the bowl. 40:43 Okay. I like the greenery there. 40:45 One more, one more was up there and I think we got it. 40:47 I'll go high. Yeah. 40:55 You could probably do that better but, 40:57 I mean, next time when we-- more of... 41:00 Okay. 41:01 But in the interest of time, 41:02 I think we can just do this for you. 41:04 Now, oh, we go. Look at this. 41:07 I'm gonna put some on this. Oh, yeah. 41:08 Right over here. Look at this. 41:11 And we just gonna put some of this over here. 41:13 That's what I'm talking about. 41:14 Save a little to drizzle on the top if you want 41:15 because you are gonna like that. 41:17 Save a little to eat. 41:19 I like this for a salad dressing, 41:21 you know, just to put on my salad dressing, you can... 41:23 I put it in a sandwich. 41:25 Yeah, really good, I saw you do that. 41:28 Instead of mayo, just put that in a sandwich. 41:31 Oh, my, it's so good. 41:32 Okay, so just spread that around 41:34 and then we're just gonna simply do this. 41:38 Sisters, you can help me. 41:39 Cinda, you can make some avocado slices going over here. 41:42 Okay, I'll do that, I got to going on. 41:44 Okay, you do that. 41:46 Linda, you and I are gonna-- here's some avocado. 41:50 And I'm gonna just put some shredded lettuce and just, 41:54 you know, you can put as much as or a little as you want, 41:57 just shredded, some lettuce around there. 42:00 And then you're gonna just decorate with some, 42:03 and jalapenos are optional. 42:05 I like jalapenos a lot so of course, 42:07 I'm gonna have these. 42:08 But there are people, you know, that don't like the spice. 42:11 So if you don't like the spice, don't worry about it. 42:13 That's right. 42:15 And then, you're going to just keep decorating that 42:17 and I have one already done. 42:19 I want you to take a look at it right now. 42:21 Cinda has already garnished that beautifully. 42:23 She is our garnish queen. 42:24 Look at those little tomato roses she put in the middle. 42:27 And fanned out the avocado slices and it's all done. 42:32 And I think now we are ready for our next pizza, which is... 42:37 Blueberry. Blueberry pizza. 42:38 Your blueberry, Sis. That's right. 43:07 Okay. I got this blueberries. 43:08 I just want to tell you right away, I like blueberries. 43:11 Okay. 43:12 You can turn your heat on and then you can start. 43:15 She's gonna heat her grape juice until it boils 43:17 and Sis, if you could make the slurry over here. 43:19 I need a little energy. And we're gonna put two cups. 43:25 Can I put this in hear? 43:26 Do you want me to make both slurries? 43:28 Yes. I'm gonna put two cups of powdered sugar in here. 43:32 Do you want to put this in afterwards, so it doesn't cook? 43:34 Yes, that goes in afterwards. 43:37 So we're gonna put a little bit of this in water 43:41 and we're going to put some vanilla in. 43:44 This bowl is a little challenging. 43:45 It's kind of little... It's kind of a little? 43:48 Yeah. Well... 43:49 You just want to see how talented I was. 43:51 You are very talented. I'm making the drizzle. 43:56 Look Ma, it didn't spill. 43:59 Let me stir that while you put this out. 44:00 Yes, you can stir that. Okay, 44:02 And now you take your favorite pizza crust. 44:05 We have pulled one in there that you can actually 44:08 get off of our website. 44:09 You know beyond this recipe when you get it, so... 44:12 And actually, any time, when you see one of our 44:13 cooking programs just, go to directly to our website 44:16 micheffsisters.com and all our recipes 44:19 will be there all along with pictures. 44:20 So you can see what the recipe is. 44:22 Right. It's micheffsisters.com. 44:24 And if you click on a certain tab, 44:27 one of us will just come right to your house 44:30 and help you with it. 44:31 I don't. I don't think so. 44:34 Okay, you're gonna stretch this in the place. 44:38 So you just kind of work it into place. 44:41 Okay, do you want this in your pot? 44:43 When it heats. She's gonna do it. 44:47 Okay. Well, it's ready for you. 44:50 I'm gonna switch you, right here you put that there 44:52 and you can get the lumps out. 44:56 This is your mission. I'm up to the challenge. 44:58 Should you choose to accept it. This is your mission. 45:00 All right, well, you choose. Mom, it always worked before. 45:08 Okay. Those were the days, huh? 45:11 Yes. 45:13 Who's turn is it to dry the dishes? 45:15 I did it yesterday. I don't know how she did it. 45:20 If I hear one more word you're going to do it 45:23 for the next three days. 45:29 It's a wonderful privilege to be a mother. 45:31 We've all found that out. Yes, it is. 45:33 Lump free glaze. 45:34 But I tell you, I really love being a grandma too. 45:37 If I did know that it was so much fun to be a grandma, 45:39 I'd had done that first. 45:41 Well, I can't say I love being a grandma but I because 45:44 I-- I am not a grandma because 45:46 I'm so much younger than they are. 45:48 But I do love being an auntie. Okay. 45:53 So, Sis, what are you doing now in here? 45:54 You want to flute it all the way around? 45:56 Okay, so we're just doing like this. 45:58 Yeah, like a pie crust All right. 46:02 And then the only other thing that we're going to do is, 46:06 when this boils which it is boiling. 46:08 Okay. So you can... 46:10 I can put this in here. 46:11 All right so you get to flute it. 46:13 Yup, I get to flute it. All right. 46:17 All right. 46:18 And this is all already for that. 46:21 And so as soon as that thickens, 46:25 we take it off, and then we have the blueberries. 46:27 I don't cook the blueberries, 46:28 the fresh blueberries in here at all. 46:31 I don't either. You rather have them fresh. 46:33 Right. You put it on top of-- you drizzle frosty like this. 46:37 Actually, you just put it all over the bottom of your crust. 46:42 Oh, really you put it on the bottom. 46:45 You put it all over the-- Are you eating the blueberries? 46:49 Not me. She's sidetracking me. 46:53 So you just put that all over. 46:54 When that is thick, Brenda will take it off. 46:57 She'll put-- add the blueberries to it. 46:58 We'll put it on top and bake it at 47:00 350 for about 20-25 minutes. 47:03 And we have one-- and then afterward 47:05 you drizzle it with some frost-- 47:06 with the rest the frosting. 47:08 I got this for you. 47:09 Well we needed to cool just a little bit 47:11 before we put it down here. 47:12 Oh, I see, all right. 47:13 Well, then just take a look at the nice beautiful 47:15 when she's got all ready for you. 47:17 That looks good enough to eat. Isn't that gorgeous? 47:21 You know something else good enough to eat, 47:23 is Cinda's-- Finally, you know, 47:25 I have to say I've saved one of the best for last, 47:27 Cinda's Reuben sandwich. 47:28 Oh, it's so good. 47:30 Let me read the recipe for you. 47:53 Sis, I want to just tell you my favorite. 47:54 I was gonna say. 47:56 She said Reuben sandwich 'cause I've been talking about 47:59 Reuben sandwich and so it's on her mind. 48:01 But you meant Ruben to pizza, right? 48:03 Yeah, I know she did that for me. 48:04 My fault. Sorry. 48:06 Hey, I like Ruben sandwiches too. 48:09 I know. 48:10 This isn't easy and fast Recipe. 48:12 And I take the grapeseed vegenaise. 48:16 Oh, I love that. 48:18 If-- what I'm doing is making a homemade dressing, 48:21 and take the ketchup. 48:22 Like a Thousand Island. Uh, huh. Exactly. 48:26 And then the... 48:28 And for people who don't know a grapeseed or vegenaise is, 48:31 it's a substitute for, 48:34 vegan substitute for mayonnaise. 48:36 Yeah. And I love it. But I like it better. 48:38 Oh, I love it better too. 48:40 Oh, it's so good. Okay, so now. 48:42 I actually don't like real mayonnaise. 48:44 This is only one I do like. I take it in the crust. 48:47 And I have pre-baked it but only baked it for 48:51 five to six minutes so it's not baked totally through. 48:55 Just to let it 'cause you don't want this to be 48:58 in the oven too long so I pre-baked if for at 425 degrees 49:03 for five to six minutes and then take it out. 49:06 And then I put half of the dressing on 49:12 like that. 49:14 And spread it around and now Sisters, 49:20 if you want to take our vegan corn beef slices 49:25 and put them all the way around. 49:28 So just lay then like this. Yes. 49:29 Yeah, you get into the act too, Sis. 49:31 I actually-- I actually figured my slices 49:35 on a 14 inch pizza and I think this is a little smaller. 49:42 But that's okay. There you go. Now what? 49:45 So now you're gonna take your sauerkraut. 49:48 Oh, here you guys take that. Take the... 49:51 Sauerkraut. 49:52 Sauerkraut and we put all that sauerkraut on 49:54 'cause I love that sauerkraut. 49:55 I love so, in fact, I was gonna tell you 49:57 that you can go ahead. 50:00 And even if you, like at home, 50:02 you could do more sauerkraut. 50:04 That's what I do because I love it. 50:06 And if you get it on your arm, you know, 50:08 you can wipe that off too, right. 50:09 Oh, yeah, or you know, 50:12 you could just lick it off and... 50:14 I think the use the paper towel, 50:16 thank you very much. 50:18 Now I-- you don't have to use the vegan cheese. 50:21 This is totally optional. 50:23 But the only-- the only Swiss style vegan cheese 50:26 that we could find was-- how do you pronounce the stuff. 50:30 Daiya, Deya, 50:32 I'm just pull this off right here 50:33 and show it to you right there so you can see, 50:36 if you get a shot of that. 50:39 I'm not sure how to say it. 50:41 I don't know how to say that so. 50:43 Daiya, Daiya. So what I do is... 50:46 Well, you decide how to pronounce it. 50:47 I don't-- think it's too much for me 50:48 so I take a grater and I separated it 50:51 and then I just grate a little bit on top. 50:53 Actually I think that's a L. Dalya. 50:55 Oh, I don't know. I have no idea. 50:58 It's just good. 51:01 Actually at home we prefer it without the cheese, 51:06 the vegan cheese, 51:07 but there again that's totally optional. 51:10 But see here, it just does better if you grate it. 51:13 And then you're going to take this. 51:16 Okay. And drizzle it over the top. 51:21 And if they have a better option for cheese 51:22 that you like that's a vegan cheese 51:24 or of you live in a area that you know, 51:26 you can't get these type options, 51:28 you can use the real thing. 51:29 You can use the real Swiss cheese. 51:32 That's not a problem. 51:33 You'll see, the one I did for a sample. 51:37 What I did was I put this in a plastic baggie 51:43 and drizzled it all over. 51:47 And it makes it nicer. 51:48 And then when you put this back in at 425 degree oven 51:53 for another 10 minutes or until, 51:57 check to make sure your crust is finished on the bottom. 51:59 That's all there is to it. Slice and eat it. 52:02 That is fast and easy. 52:03 I want you to see what it looks like when she's all done. 52:05 Is that not beautiful? 52:07 You see how the color changed even when it baked in the oven. 52:10 Sis, that's amazing. 52:12 And after the program, I'm getting a slice of that. 52:15 Well, right now we'd like you to take you 52:18 to some place for you can see how to get 52:21 all six of our cookbooks, 52:23 Cooking with the Micheff Sisters. 52:26 If you've enjoyed the recipes you've seen today 52:28 and would like to purchase your own copy 52:30 of one of their cookbooks, including their new cookbook, 52:33 "Cooking With Kellogg's," you can write to 3ABN, 52:36 Post Office Box 220, 52:38 West Frankfort, Illinois 62896. 52:41 That's 3ABN, Post Office Box 220, 52:45 West Frankfort, Illinois 62896. 52:48 You can call 618-627-4651. That's 618-627-4651. 52:56 Or, if you'd like to contact the Micheff Sisters 52:58 for speaking appointments or concerts, 53:00 you can do so at their website at micheffsisters.com. 53:04 That's micheffsisters.com. |
Revised 2016-01-11