Participants: Micheff Sisters
Series Code: TDYC
Program Code: TDYC015028A
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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 00:30 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 01:07 Hello and welcome 01:09 to our 3ABN Today Cooking program. 01:11 We are the Micheff Sisters. 01:14 I'm Linda. I'm Brenda. 01:15 And I'm Cinda. 01:17 And we are excited about our program today. 01:19 We are. 01:20 We are calling it, what are we calling it? 01:22 Mexican Ole. 01:26 And we have all kinds of Mexican dishes for you. 01:29 I'm really excited about our program today 01:31 'cause I love Mexican food. 01:32 It's gonna be fun. 01:34 And of course, it's our version of it as well. 01:36 Yeah, exactly. 01:38 Because I've been to Mexico many times 01:41 and there you have some incredible food. 01:45 And it's not what you get at the local Mexican restaurants 01:49 you get here. 01:51 So... In the States. 01:52 Well, also in the States depending on where you are, 01:54 you get a different feel for it as well. 01:56 In California, there's a, you know, Mexican food 01:58 and California does quite different from Tex-Mex, 02:00 which you get in Texas so... 02:02 Right. 02:03 You know, and then of course, 02:04 all the little moms and pops places 02:06 across the States too is a little bit different. 02:08 So... 02:09 Those moms and pops places are my favorite. 02:11 They are good. 02:12 I think their really special thing is, 02:14 is that we can enjoy Mexican food 02:17 without the cheese and the dairy. 02:19 That's right. 02:20 In fact, most people don't even think about that. 02:22 They think well, you know, 02:23 the Mexicans are all that cheese on it. 02:24 And they, you know. Right. 02:26 But guess what, you don't have to have. 02:27 In fact, none of my dishes have it. 02:29 You don't have to sacrifice flavor or taste. 02:31 That's right. 02:33 And you know what, 02:34 Linda is going to love this program 02:37 even more because... 02:40 My sis, all of our food is what? 02:42 Very colorful. 02:45 We have colored our plates like a rainbow. 02:46 And when you have all different kinds of colors in a meal, 02:50 you are getting good nutrition 02:51 so you don't have to stop and worry and say, 02:53 "Oh, I wonder if I'm really getting good nutrition." 02:56 No, if you have a lots of colors, 02:57 different textures, you're okay. 02:59 You're gonna be fine. We got that out of the way. 03:03 Well, let's take a look at 03:05 what we're gonna prepare for you today. 03:07 And you'll see what we're talking about is so colorful. 03:10 Our first recipe is my jalapeno corn muffins. 03:14 And nice moist muffin too, not dry at all. 03:18 With just a little zip. Yeah. 03:20 And my masa corn cakes with avocado salsa. 03:24 Those look good. 03:25 And then we're gonna have burrito casserole. 03:27 It's a fast and easy way to serve burritos 03:30 and you make it a day before. 03:31 Ooh! 03:33 And then, we have spicy Mexican fiesta soup. 03:35 Well, you had me. It's spicy. 03:39 And a layered enchilada casserole. 03:42 Oh, you see I love dishes that you get it all in one dish. 03:45 And then, we're gonna make a salad, 03:47 a spicy Mexican salad. 03:48 Oh, yeah, don't forget, that's spicy. 03:50 Well, if you don't like it, you can leave it out. 03:52 That's right. 03:53 And one other thing we want to share with you, 03:55 don't scramble to get your pen and paper 03:57 and you feel like you got to just write down 03:58 every little thing. 04:00 Guess what, you can get all of our recipes 04:02 on the 3ABN website. 04:04 It's 3abn.org 04:05 or our Micheff Sisters' website. 04:08 And we post a little picture for you right there 04:10 so that you can see what the dishes 04:11 supposed to look like 04:13 when you're finished as well. 04:14 So just micheffsisters.com. 04:16 And there's a little button on our website 04:19 that you can push 04:20 if you want us to come and prepare the meal for you. 04:23 I don't know. No. That's not fast. 04:27 They didn't put the button .on there, no 04:30 I think that would be fun. 04:32 Yeah, that would be fun though. 04:33 But you know, I was thinking 04:35 what we should do is have a fund raise, 04:38 you see, for our kids' network and so who... 04:40 Oh, that's a good idea. 04:41 Whoever is willing to give, 04:43 you know, a certain amount of donation, 04:44 then guess what, we'd come and cook your meal. 04:46 How about that? 04:47 Now, that's a good idea. 04:48 We might talk about that. 04:50 Write to us if you are interested in that, okay. 04:51 And just you can write to us here, 04:53 the Micheff Sisters at 3abn, PO Box, 220, 04:56 West Frankfurt, Illinois, 62896 04:59 and we'd love to hear from you. 05:00 We also love to hear your recipe ideas 05:02 and if you have things 05:04 that you would like to see us prepare. 05:05 So write to us and let us know. 05:07 Let's get cooking. 05:08 We're gonna start with my corn muffins, 05:10 my jalapeno corn muffins. 05:11 Let me read the recipe for you. 05:13 For this you will need... 05:47 And I should add on there, or fresh corn 05:50 because that is what is really good. 05:52 When you get that fresh corn off 05:54 the cob you get all the pulpy juice and stuff too 05:56 with it rather than just a clean cut of corn 05:59 what you get in the can or frozen. 06:02 Today's corn is actually mom and dad's corn. 06:05 You know, I was gonna say, 06:06 every one of us, when we're, 06:08 we all love to can and freeze and preserve like that. 06:13 And we all got to mom and dad's and dad goes to the farm 06:18 and actually gets fresh corn. 06:20 Uh, it's so good. 06:22 And then he and our husbands sit there and they'll, 06:24 you know, shuck the corn and then mom 06:27 and all of us are in the kitchen 06:28 preparing it and freezing it. 06:29 Cut it off the cob 06:31 and baking it up and freezing it. 06:32 Oh, it's so good. 06:33 And this is, you can just see 06:35 if you take a look at this. 06:36 You can see that it's-- I've got a lot of pulpy in it. 06:38 It's not just a clean cut corn. 06:40 Right, so... 06:42 And you can also taste it. 06:46 There's nothing like it. 06:48 It is so sweet and so good. 06:49 In fact, this particular corn is from a field 06:52 that my assistant Mellisa Hoffman, 06:54 she loves, she really doesn't like corn 06:56 except this corn. 06:58 You better make it pretty quick or they won't be any corn left. 07:00 Uh, yeah, I think so. 07:02 So Linda and Cinda, uh, huh, yeah, 07:05 so why don't you, every-- this is so easy. 07:08 We're just gonna put all our dry ingredients on the bowl. 07:09 Why? You just show us how easy it is. 07:11 I am. I'm going to give Linda. 07:14 I'm watching, right. 07:15 I've got the almond milk 07:17 and I prefer almond milk over soy milk 07:19 but you can use what you want. 07:21 And almond milk and the canola oil 07:23 and you're gonna mix those two together 07:24 right over here. 07:26 And sis, I'm gonna move the corn... 07:27 Who me? 07:28 Uh, huh, yes, sis, I'm gonna move it away 07:30 from you right now because guess what, 07:32 you're going to just add all these ingredients 07:35 right in this bowl. 07:37 All the dry ingredients go right in there. 07:40 That's, you know, just like that. 07:42 They're just lined up right in a row. 07:44 I know, what did I tell you. 07:46 And then, you're going to mix that up. 07:49 You see I have a built in mixture 07:51 right here in my sister. 07:52 She's just amazing mixer right there. 07:55 And doesn't react as sound effects, 07:58 I mean, it just, she just goes. 08:00 She's amazing. 08:02 They pick on me because I'm the athletic one. 08:05 She is. And I'm not. 08:07 Of course, I just have to tell you when she did, 08:10 when she went skydiving, 08:11 and when she jumped out of a plane, 08:13 she was coming down, she almost landed 08:14 on a cow in a pasture. 08:15 That's true. 08:17 Hey, I could've been a cowboy, 08:19 a parachuting cowboy. 08:21 All right, here we go. 08:23 Now this is gonna go right in here 08:25 and as you mix that in, 08:27 I'll put that over there. 08:30 Whip that together and then, 08:31 Linda, would you spray these 08:33 with our nonstick cooking spray. 08:35 It's just our muffin tins. 08:37 If you could spray that for us. 08:38 Oh, don't forget that. 08:40 I'm not just, 08:41 I'm gonna put that in right now. 08:43 This is fresh jalapeno. 08:44 And you know what, it does make a difference 08:47 to use the fresh and don't use the pickled. 08:49 It really does make a difference. 08:51 Some recipes I like the natural slices, 08:53 and this one, it definitely needs the... 08:55 Plus it's pretty. 08:57 Look how pretty that is. 08:59 And there's our corn. 09:00 So you've got just a little bit, 09:01 just not, if you have a problem with any of the spices, 09:04 I'd leave out the red pepper flakes, 09:06 cayenne and the jalapeno. 09:08 And they'll just be a more blander corn muffins. 09:10 Still be good if you don't like spice, 09:12 you prefer it that way. 09:14 These are not overly hot but I just think it's... 09:17 Daddy is gonna love this. This has a nice flavor. 09:20 And this really makes about ten muffins 09:24 because you can make smaller muffins and have 12. 09:27 But see how I like to fill them up 09:29 right close to the top 09:30 because they don't have an egg in it. 09:33 We put the corn starch in there to replace the egg 09:36 so they aren't gonna rise as high. 09:38 So that's why I like to have them filled up 09:41 a little bit higher. 09:42 It makes about ten really nice full cups. 09:46 And I have some here that are already baked 09:48 and ready for you to look at. 09:50 And if you are here, I'd give you sample. 09:53 And they are all done. 09:56 Oh, oh, huh, huh, yup, she's taken one. 10:01 I have too. 10:03 They just too look good. 10:04 She is the sampler on the show 10:05 so we think we'll just call you the official sampler. 10:10 Well, since you have your mouthful, 10:14 our next recipe is Cinda's recipe. 10:16 Would you like me to read that for you, Sis? 10:19 Okay. For this you will need, 10:21 it her masa corn cakes with avocado salsa. 10:24 For this you will need... 11:12 Not that sounds like a lot of ingredients. 11:13 Yeah, that's what I was gonna say. 11:15 But you know what, 11:16 you can make this two to three days 11:18 ahead of time and you can actually, 11:21 if you don't cut your avocado 11:24 until right before you are serving it, 11:27 and you can bake your corn cakes, 11:31 you know, like an hour or two hours 11:32 before you serve it. 11:34 And you can serve them at room temperatures 11:35 so it really does go together fast. 11:39 So you'll see. All right. Okay. 11:40 And especially goes together fast 11:43 when you have two sisters. 11:48 Okay, Sis, if you'll start by dicing ... 11:49 Can I just say 11:51 how much fun it is cooking in the kitchen with Cinda, 11:53 isn't it Linda? 11:54 We were here in the prep kitchen yesterday 11:56 and we laughed till our sides ached. 11:58 And finally I was like, 12:00 "Sis, stop talking, I can't stop laughing." 12:04 Cause she's hilarious. 12:06 She just makes everything fun. 12:07 You are just seeing the calm side of her right now. 12:09 I wish you could actually, before we roll in 12:11 and start taping that you could actually 12:13 see the behind the scenes, oh, yeah. 12:16 I don't know what they're talking about. 12:18 I'm very proper. Yeah. 12:21 I'm very ladylike. Yeah, she is. 12:24 Now do you think you could cut up the peppers? 12:26 I think I could and I will do so. 12:28 Thank you ever so much. 12:30 But I'm going to trusted glove and I suggest that you too, 12:33 you that as well because 3you sure 12:35 don't want to be cutting any kind of pepper... 12:37 Jalapeno 'cause trust me, you touch your eye, 12:41 you will be in pain. 12:44 It'll burn. Yeah, that's not fun. 12:45 Okay. 12:47 so If you'll cut up, actually go ahead 12:49 and cut all four because I'm gonna put two of them 12:52 in the corn cakes and I'm gonna put 12:54 two in our dressing. 12:55 Okay. I'll do it. 12:56 Now I want to thank Jeremy 12:59 Dixon from New Zealand. 13:00 I know. My sisters and I, 13:02 each have our own knife 13:04 and I just want to say thank you so much. 13:05 We are using these sharp knifes. 13:08 Like you dare me. 13:09 Okay, Sis, 13:11 I'm gonna have you take half of that corn. 13:14 Ooh, okay. 13:16 And put it in the blender. 13:19 And I'm gonna take my masa harina 13:23 and put that there and I'm gonna take my sugar. 13:27 Just a little bit of sweetener 13:29 and my salt and put it in here. 13:33 And then, 13:34 I'm gonna put a little bit of my almond milk in here 13:38 and now I want you to puree that. 13:41 You don't have to take my advice 13:43 but I would put the lid on, 13:45 if you... 13:47 I'll take that advice. 13:48 And Mom, incase you're watching, 13:49 there's a waste can right here. 13:51 I'm not throwing anything on the floor, 13:52 I promise. 14:02 Real fine, you want it real fine. 14:04 I said, you want it real fine. 14:07 Well, it's looking fine. 14:11 All right. 14:13 Good job. 14:14 That thing is noisy. 14:16 And you might want to turn it all the way up. 14:17 There you go. 14:19 And I'll take the rest of that corn, 14:20 Sis, over here. 14:23 And I'll take your jalapeno pepper, Sis. 14:27 We're ready for this. What I'd do 14:29 with these peppers too is that I... 14:31 Yeah, why don't you explain what you're doing over there? 14:33 I cut the tops off the peppers and then I cut them in half 14:36 and then they leave it like a little pulpy thing in there 14:39 and I just take my thump and I just go down 14:42 and I throw down in the garbage can underneath here. 14:44 But I just clean out 14:46 all of that pulpy stuff in the middle. 14:49 Well, unless you like a little extra zipto it 14:53 because the seed are hot. 14:55 Yeah. 14:56 So I'd like to leave some of the seeds in 14:58 but you might not want that. 15:00 Not want them all. Yeah. 15:02 So how many peppers do you want in here? 15:03 Do you care, 15:05 do you want me to do some in the sides next to. 15:06 Do four halves for me for this. 15:09 Okay. 15:10 And then while she's doing that I'm gonna, 15:13 I'll put the corn cakes together in a minute 15:15 but I'm gonna give Linda just look so lonely over here 15:18 that I'm gonna give her something to do. 15:19 actually was enjoying, you know, myself. 15:22 Okay, Sis, I need, 15:24 we're gonna make our dressing 15:26 and so I'm gonna get going. 15:29 Let me get a knife over here. 15:31 So I'm going to be squeezing lemons. 15:33 Yes, I need one half cup of fresh lemon juice. 15:38 And you can put it, measure out a half cup. 15:41 And a half cup is like, 15:44 these are really large lemons. 15:46 So two of these lemons is going to be a half cup. 15:49 I already know 15:50 because I made our sample ahead of time. 15:53 And it's really important that you use fresh lemon juice. 15:59 It makes a big difference. 16:02 I mean, of you don't have it and you, 16:04 it's better than nothing. 16:05 But I would really recommend fresh. 16:09 I love going and visiting David and Katie, 16:11 'cause David and Katie, 16:13 my kids are living in Loma Linda 16:15 and they have a lemon tree right out. 16:18 They have a lemon tree right outside the door. 16:20 They also have an avocado tree that I love, 16:22 and an orange tree. Yup. 16:25 I just walk outside 16:27 and in fact, I was at their house 16:29 when I was developing these recipes 16:31 and that's what made me think of that because I was like, 16:33 "oh, no, I forgot to my buy lemons." 16:35 And I went, 16:37 "Well, hello, I have a tree right outside on the patio." 16:42 So I just went outside and got them. 16:44 It doesn't get better than that. 16:46 No. I know. Uh, I love that. 16:48 It reminds me when I was in Melbourne, 16:52 Australia just about a month ago. 16:53 Okay, you can put those in. 16:54 That's good, that's good. 16:56 That's good enough? All right. 16:57 And our friend, Eva Griffiths, we were staying at her house 17:00 and oh, my word, she has so many fruit trees. 17:03 It looks like, I said, 17:05 I called it that the Garden of Eden. 17:06 And we just, 17:09 we'd sit under the tree and eat the fruit. 17:11 It was just wonderful. 17:12 Okay, see I have mixed now the diced jalapeno 17:16 and the left over corn. 17:18 And so now we're gonna add, 17:20 we're gonna add the pureed corn to the center. 17:24 This looks like it's making a lot more than half a cup. 17:28 This one was juicy. 17:29 Oh, really? Is it? 17:31 Oh, well, it'll be good. 17:34 We're gonna add that 17:36 and then we'll add our melted margarine 17:40 into the middle 17:42 and add the rest of our almond milk. 17:46 And then, you're gonna see 17:48 this mixes up really fast 17:51 and all that corn masa just soaks up the liquid 17:57 so it looks like there's a lot of liquid 17:59 but there really isn't. 18:02 And you can add more salt if you want. 18:07 It-- make that to taste. 18:09 And remember, 18:10 there's no egg or anything in here. 18:12 So if you want to dip your finger in and taste to see 18:15 if it's salty enough, 18:17 go for it. 18:18 Go for it. 18:20 I mean, I, you know me. 18:21 I never taste anything. 18:23 I mean, I would never do that. 18:25 All right. 18:27 Right. We all know better than that. 18:29 See how thick that's getting. 18:33 And now let it sit for just a minute, 18:37 probably, well, probably just a couple of minutes, 18:40 let it sit because it's gonna get even thicker. 18:43 Just make sure you have all of the dry ingredients 18:46 incorporated into the liquid. 18:48 Okay, I'm gonna let it sit for just a minute. 18:50 And Sis, now you can take, 18:54 put the lemon juice, 18:56 put this oil and put the salt 19:00 and that's the dressing. 19:02 And I'm gonna put together the salsa 19:04 while I'm waiting for the corn cake, 19:06 for the corn cakes to sit a little bit. 19:08 So for the corn, I've taken some corn 19:13 and I pan fried it in just a tiny-- 19:17 you can spray PAM on it. 19:19 And the nonstick cooking spray and, 19:25 can I have that, please? 19:27 And I browned it. 19:30 I got it nice and golden brown. 19:33 And then I chopped some red, 19:36 chopped red pepper. 19:39 And that's fresh. 19:41 And then I have some tomato, 19:45 fresh tomato diced. 19:47 Look how colorful... 19:48 Can I just say that looks so beautiful? 19:50 It is so important to good nutrition 19:53 to have a lots of color at a meal. 19:55 And then, 19:57 since you're doing so good at that, Sis, 20:00 and while, I'm making a corn cake 20:02 I'm gonna have you 20:04 cut up and dice up an avocado. 20:06 So before you put your dressing on this 20:08 'cause your dressing is gonna be poured over this, 20:12 dice up a fresh avocado. 20:13 Then they-- this go in there. 20:14 And that goes, uh, 20:16 did you guys see what a fine job she does. 20:18 Now this is why we gave Brenda 20:20 the job of mincing the jalapeno peppers. 20:24 Now you might, 20:25 you should've probably watching her 20:27 'cause she might have gone like this 20:29 and just tasted like jalapeno pepper. 20:30 No, I would not. 20:32 They are so good. 20:34 Oh, that's good. 20:37 So now you know how you get your energy. 20:40 Just a little taste of paper does that. 20:43 That's good. I want some. 20:46 Okay, you'll put that in. 20:48 I'm gonna spray a baking sheet just a little bit. 20:51 Okay. Here we go. 20:53 Like that. 20:54 And now I, if you have a scoop, 20:58 you can, if you have like 21:01 a ice cream scoop, you can do that 21:03 but I measure it by the fourth cup, 21:05 the patties, 21:07 so I just spray the inside a little bit 21:10 and I, 21:14 see how thick that's gotten already. 21:15 Are you gonna take it out there with this or? 21:17 I go like this. And I pat it. 21:19 So, Sis, here, I'll let you... 21:22 Okay. 21:23 And you can put it on the sheet, 21:24 the cookie sheet like this and then pat it. 21:26 You want them to be thick. 21:28 So and they are not going to, 21:32 they are not going to get any bigger. 21:33 They are not gonna rise 21:34 because, there is no... 21:36 They are just gonna cook. 21:37 They are just gonna cook. 21:39 And... 21:40 You want the avocado in here? 21:41 And also, you're gonna bake these at 375 degrees. 21:44 Oh, you know what that reminds me of? 21:46 What? 21:47 Did you tell them how to bake your corn muffins? 21:48 Oh, I... 21:50 'Cause I really want to bake those. 21:51 Okay. 21:53 Well, I'm sorry about that. 21:54 Hold a minute, just a wait a minute. 21:55 Jalapeno corn muffins, they bake at 350 degrees 21:58 for 20 to 25 minutes 22:00 until a toothpick comes out clean. 22:01 There you go. 22:03 Sorry about that. Thank you, Sis. 22:04 You're welcome. 22:05 I just, it just popped in my head. 22:07 All right. 22:08 These, you're gonna bake at 375 to 400 22:12 for about 15 to 20 minutes, 22:17 probable 15 minute son each side. 22:20 And you don't want to, I actually did the first batch. 22:23 I waited until they got a little golden brown. 22:26 Don't do that 22:27 because then they'll get too hard. 22:30 They still taste good but they're just crunchy. 22:32 Do you want these in there? 22:33 Yes, out that in there. 22:35 And so look at this pretty salad. 22:37 And then, you're gonna put your dressing on it 22:40 and this is what you serve 22:42 over your corn cake. 22:45 Look how pretty that is? 22:46 And that's just such a wonderful salsa, 22:47 just if you were having just a salsa and chips. 22:51 Oh, that's a good idea, Sis. 22:53 Yeah. It's a really great recipe. 22:55 Well, speaking of a great recipe, 22:58 Linda has a great recipe for us. 22:59 Burrito casserole. 23:02 I want you to read the recipe for them, Sis. 23:04 All right. 23:05 For the burrito casserole, you will need... 23:43 Ooh, that sounds good. That sound delicious. 23:45 And it looks like it's a whole wheat flour tortillas too. 23:47 Yes, we have some whole wheat one. 23:49 Now to get started, if you could turn that on. 23:51 Now we have already precooked the onions 23:54 so don't, usually I put water in the skillet 23:57 and then I cook the onions until they are done. 23:59 So I don't, 24:00 I don't use oil with this recipe. 24:02 Okay. 24:03 So, yeah, and then 24:04 you're gonna put the burger in and the seasonings. 24:08 So and she gonna be working on the burger mixture. 24:12 Okay. 24:13 Sis, if you could spray the pan 24:16 and for our casserole. 24:18 Now this casserole dish is one that you can make 24:22 the day before and bake at the next day in serve it. 24:25 So it's a great... Did you freeze it? 24:27 I haven't ever froze it before 24:29 so I don't really know the answer to that. 24:31 So you could try it and let us know. 24:33 Yeah. 24:34 Sometimes... I think I would try just to... 24:36 Sometimes the tortilla things get kind of too soggy, 24:39 or something in, you know, 24:40 so I don't know. 24:42 You can decide and... You can try and let us know. 24:43 You can try and let us know. 24:45 Anyways, you can make it the day before, 24:47 bake it the next day, 24:48 take it to your favorite fellowship meal or to... 24:52 Church potluck. 24:54 Church potluck or something. It's nice to do that. 24:56 You can get to my house. 24:58 Or it's just nice to have 25:00 something like that when you know 25:02 you've got a lot to the next day 25:04 and just come and pop it in the oven and that's it. 25:07 So for this, we're going to... 25:09 Am I putting these seasoning in? 25:11 Yes. Okay. 25:13 We're gonna have Cinda in minute lay that down. 25:15 But we're gonna put some tortillas. 25:17 But we're gonna put a little bit of salsa down 25:20 and then you're gonna lay those on top of that, 25:25 okay. 25:27 This too? 25:28 Oh, this one fits. This is a bigger... 25:30 Yes. 25:31 My pan is almost a little bigger. 25:34 But you can make two pans if you have it like that. 25:37 Okay, now on top of that, 25:40 we're going to spread some tofutti 25:43 better than sour cream, 25:45 so the nice flavor, 25:47 you're gonna do some beans on top of that. 25:49 Okay. 25:50 So and then we'll be ready for the burgers. 25:53 It's nice and sizzling over here. 25:56 The Yves burger is my favorite 25:59 and we actually have some right here 26:01 if you want to see it. 26:02 I got mine I got in Wal-Mart. 26:04 We call it, it's called 26:06 Yves Veggie Ground. 26:08 Ground Round. 26:10 Yeah, the Veggie Ground. 26:12 And it's just a wonderful stuff. 26:14 They changed the name on it a couple of times. 26:15 So it used to be, say, I think Ground Round. 26:17 And now it's saying Veggie Ground. 26:18 And it looks like Ives. 26:21 But it's not. It's pronounced Yves. 26:22 My favorite vegan cheese is daiya. 26:25 And here's something of that. 26:27 This is, it comes in slices. 26:30 The slices is my favorite, 26:32 the cheddar style slices. 26:33 It just smells wonderful. 26:35 It also makes wonderful grilled cheese sandwiches. 26:38 Okay. I'm gonna turn this off. I think it's all done. 26:39 I have a question. 26:41 Are you making two layers 26:42 so I divide this between two layers, right? 26:44 Okay. 26:46 Do I add olives in there? 26:48 Yes. You can put some olives on it. 26:49 Save, I put actually, yeah, 26:51 half of them and the rest on top. 26:54 Does that look good or you want it one more? 26:55 Little more, right over here. 26:57 Okay. 26:58 Is that good? Now what? 27:00 Now I'm gonna break some cheese up on it 27:04 and then we're gonna be, Sis, 27:06 I'm gonna need those olives. 27:07 These olives? 27:09 Yes. 27:10 We're gonna... Well, I thought you just, 27:12 you have these here to keep me busy. 27:13 So, will this cheese melt at all? 27:15 No, this cheese does melt. 27:17 It melts wonderful. 27:19 That's why I like this kind of cheese so much 27:20 because it does melt. 27:22 And I just break it up like that. 27:23 And it's a vegan cheese. 27:24 It's a vegan cheese. 27:26 Okay. That's enough of that. 27:27 Corn? 27:28 You spread some corn around and then we're gonna do... 27:34 Where some of mom's garden corn 27:35 with that would be good in this too. 27:37 Oh, it would be wonderful. 27:38 Okay, we're gonna put some more here. 27:42 Okay, some of this. 27:44 Right here? 27:45 I'll let you handle that. 27:48 Okay. 27:49 You're doing fine job. 27:51 Thank you. I know. 27:52 She's over there sampling olives. 27:53 You might not have any olives left, Sis. 27:55 I know. I'm thinking that, you know, I'm... 27:58 This is so good. 27:59 I'm thinking I might not have any. 28:01 Remember, when we were kids in school 28:02 and for lunch or sometimes we take black olive sandwiches? 28:06 Uncle Arthur used to bring us those cans of black olives. 28:08 Oh, what a treat that was. 28:10 They were expensive back then 28:11 'cause they were really old 28:13 when they were going to school. 28:14 And olives were really expensive back then. 28:18 You know what, I don't believe it's you know, 28:21 good to tell anybody's age at all. 28:23 So we won't. 28:24 But we are just two years apart. 28:31 Okay. So... 28:32 And Cinda is the baby sister. 28:34 Okay, you can put a little corn 28:35 but save some corn for the very top. 28:38 Oh, okay. 28:40 So this spoon wasn't for me to eat. 28:42 Yes. And you save some of that for the top too. 28:44 Okay. 28:46 For the very top? 28:48 For the tippy top? 28:50 Yes, for the tippy top. 28:51 Okay, that's... 28:53 All right, look good. 28:54 Yeah, I'm gonna go ahead 28:55 and put the rest of the beans on here. 28:57 And really, you can layer any way you want. 28:59 Cheese? Yeah. 29:01 Spread a little. Olives? 29:02 Just a little bit and save some for the top. 29:05 Okay. 29:06 Now, more tortillas? 29:08 Yes. 29:10 One tortilla coming up. 29:12 I usually use about, let's put some of this here. 29:16 Okay, we're gonna do this here. 29:18 Okay. 29:19 Well, you see how fast it goes when you have help. 29:20 You can get your kids in the kitchen helping you. 29:23 You know, that's really important 29:25 is to get your kids. 29:27 Okay, one more. Let them help. 29:28 Okay, now we're gonna put the salsa all over here 29:31 and we'll just put the rest of the stuff on top. 29:33 Okay. 29:35 Oh, wow. We have three layers. 29:39 Yeah, this is the top so... 29:40 So you do a little bit different? 29:43 Okay, there you go? Now what? 29:45 Now just put the rest of the burger on it. 29:47 Okay, let me just. 29:51 And you're gonna put the rest of corn spreading all around. 29:56 I can do this at the same time, see. 29:59 I got it going. 30:01 You got it going. Don't you even worry about it. 30:02 Uh, Sis... 30:04 Of course, it's raining over here. 30:07 Okay. 30:09 I love sharing with you. 30:10 I want you to eat that 'cause it's really good. 30:13 And while we're finishing it up, 30:14 you can see one that's already baked 30:16 'cause you bake it at 350 for about 20 to 25 minutes. 30:21 Oh... And that's it. You can serve hot. 30:22 It bubbles up and you serve it hot. 30:23 But one minute, one minute. 30:25 Do you put anymore tortillas on top of that? 30:26 No. This is it. 30:27 We just decorate it. We put the cheese. 30:29 Yes, just a little bit of cheese 30:31 and sometimes with this I just put a little bit here 30:34 and there kind of like... 30:35 You can make a little smiley for us. 30:36 That's a easy recipe to do, isn't it? 30:38 And another recipe is my spicy Mexican fiesta soup. 30:43 For this you will need... 31:38 I absolutely love soup. 31:40 Anytime of the day I love soup. 31:42 Our grandma micheff used to 31:43 always have a pot of soup on the stove for us. 31:45 All different kind of soups she did. 31:47 Maybe that's why it's dad's favorite. 31:48 Exactly. 31:50 And you know what, it didn't matter 31:51 if we got in at 11 o'clock at night 31:54 or two in the morning. 31:56 Yeah. 31:57 She'd open the door and she'd say, 31:59 "Oh, hon, so you had a long trip. 32:03 You have the soup, nice warm soup." 32:07 Help you sleep good. 32:10 We go, "No grandma, no. It's good." 32:12 "No. soup, warm." 32:13 Yeah, nice warm soup. 32:14 So we love it. 32:16 We love soup. 32:17 Our dad, it's his-- soup 32:19 and a sandwich is dad's favorite meal. 32:21 So I like a soup too that's easy 32:23 that you going to store everything in the pot. 32:25 And this is one of those easy ones. 32:26 I am gonna just for flavor, 32:28 to bring out the flavor of the garlic 32:29 and the onion a little bit. 32:31 Just saute the garlic, 32:33 just a touch before we start adding 32:34 our everything in together. 32:36 And I want to just take a second because we've had, 32:40 we've introduced this incredible garlic press 32:42 that we use on this program. 32:43 We don't make anything from it 32:45 but we get now a ton of letters 32:47 asking about how to find it. 32:49 We made it really easy for you. 32:50 Just go to our website, micheffsisters.com. 32:53 Right on the homepage it shows you 32:55 how to go and get this garlic press if you want one. 32:58 Again, we make no money at all whatsoever from it 33:01 but if we have something that we find 33:03 that makes our lives easier in the kitchen... 33:05 We want to share. 33:06 Exactly. So we're sharing with you. 33:07 And I wanted to just thank my friend Great Van Mower 33:11 and Reid who was with me and helped me find this. 33:13 And I'm actually gonna see Greta again. 33:15 She lives in Germany. 33:16 I'm teaching at their AFCOE School 33:18 of Evangelism next month. 33:20 So I'm excited about that. 33:22 All right, let's get going Linda. 33:25 If you can put the garlic in here. 33:26 I'm gonna go ahead and put the onions in here. 33:31 And actually, you know what, 33:32 I'm gonna have you turn that on if you would. 33:35 I did. 33:36 Oh, you already turned it on? 33:38 Oh, yeah, she did. 33:39 I didn't see it under there. 33:41 And the wonderful thing about this press, 33:43 you don't have to have... 33:45 Peel it. Peel it at all. 33:46 You just put the whole clove in there 33:48 with the white peeling on it and everything. 33:50 And it just comes out nice and clean. 33:52 And it cleans easy. 33:53 Look at how cool this is. I want to show you this. 33:56 See how all the peelings left in here. 33:59 You can see in here the peelings. 34:01 Well, guess what, this lifts out just like that 34:03 and you can take all those peelings 34:05 and just scooch them right out. 34:06 Isn't that nice? 34:08 All right. 34:09 So we're just going to just saute that, 34:11 just a tiny second here 34:13 and then 34:14 I'm going to put in our water. 34:18 So Linda, if you throw that water in there us. 34:20 Just throw it in, Sis. 34:21 And then, 34:23 I'm gonna do something. 34:25 I've got to put my glove on for us 34:26 so before the water gets really hot yet, 34:28 it still not very hot, 34:29 I'm gonna take my whole canned tomatoes. 34:32 Don't get the crushed 34:34 'cause in the juice factor in that is not same. 34:37 So I get the whole but here is what I do. 34:39 I like, I get a glove on and I just go 34:42 and I just 34:44 really just squish those tomatoes 34:47 so that they are nice and fine. 34:51 I would've done this in the kitchen 34:52 and I'd already had it done for you 34:54 but I want you to see how easy it is. 34:55 This water is not hot at all 'cause it's not, it hasn't, 34:58 I've done it right away. 35:00 The tomatoes are cold 35:01 so you have to do this immediately. 35:03 I actually do this before 35:06 I even get ready. 35:09 You can do it even before hand. 35:11 You don't have to do it this way. 35:12 But it just makes it fast. But now you know 35:13 why all five of us kids love to help mom 35:16 in the kitchen because mom would let us do 35:19 this as children and we loved it. 35:22 That's right. 35:23 So no, Sis, you don't get out of this at all, 35:26 so now you get to just start adding 35:28 all these lovely ingredients. Oh, wait, wait, wait. 35:30 Is this that good corn? 35:31 Yeah, that's mom's corn. 35:34 I brought a couple of frozen packages, Mom. 35:36 I tell you what, I take advantage of that corn. 35:40 So now we're just gonna put all the ingredients 35:42 go into the pot. 35:45 And this is one of those really nice 35:47 sturdy ceramic crock pots. 35:49 It is so nice. 35:51 But you can put it in any stock pot that you want. 35:54 And then you are going to just 35:56 cook that. 35:57 Most of the stuff is dry. 35:58 But if you want to just simmer that now 36:01 for about 15, 20 minutes 36:03 just to get the flavors all blended down really nice. 36:06 I take the beans and they are drained. 36:09 I didn't rinse them. You don't have to rinse them. 36:11 So just pour them in and then, 36:15 and then I use for sweetener just a tiny bit of sweetener. 36:18 When you use tomatoes, 36:21 you want to just cut the acid just a touch. 36:24 And so put just, like some people put like 36:26 a spoonful of sugar. 36:27 And I just did a spoonful, a teaspoon of agave nectar. 36:30 So just put that in there, Sis. 36:32 Here Sis, you might want to scrape that up. 36:34 And you're gonna just let that cook. 36:36 That's all you need to do. 36:38 It's gonna just bring it to a nice bubble 36:40 and then keep it at a low simmer 36:42 for about 15 to 20 minutes. 36:44 And it is ready to serve. 36:45 It's that easy and here we have one 36:47 that's already garnished and ready to go. 36:50 Cinda, thank you for those 36:51 beautiful little tomato roses you put on there. 36:53 We call her our garnish queen and you can see why. 36:57 Well, I have a confession to make 36:59 because I actually ate some while I was decorating. 37:02 Oh, you did, didn't you? 37:04 And it's good. 37:06 Well, that's good to know. Otherwise I wish she... 37:09 You ate the garnish or the soup. 37:10 Oh, no. I ate the soup. 37:14 I might have nibbled on the garnish 37:16 but I ate the soup. 37:17 Well, our next recipe coming up, 37:19 you're going to love as well. 37:20 And Cinda, this is your dish. 37:22 Oh, my layered in enchilada casserole. 37:25 For this you will need... 37:56 Now... 37:57 That sounds good. 37:58 Instead of rolling enchiladas 38:01 we're layering enchiladas. 38:03 Okay. 38:04 That sounds fast. 38:05 That makes it easy too. 38:07 It's really easy and fast. 38:09 So, Sis, if you could turn on the skillet 38:12 and we already have had our onions sauteing 38:16 and still clear and they have... 38:18 Really, really done. 38:20 And we just saute them with a little bit of the no cook, 38:23 I mean, no stick baking and cooking spray. 38:27 I'm just to flavor a little bit and I want it brown, 38:31 but you can use 38:33 any type of vegan 38:36 chicken styled gluten you want. 38:39 And so this is what we have or soy meat. 38:42 Or soy meat, chicken soy meat... 38:44 So, Sis, let's get our handy dandy kitchen gloves on. 38:47 Absolutely. 38:49 I keep a box, 38:50 I put in my kitchen all the time. 38:52 Well, one sister is stirring. 38:54 That would be me. 38:57 Two sisters are going to be, 39:00 I don't want big chunks. 39:02 And you know, if you prefer big chunks, 39:04 then leave it like this 39:06 and I use, this is the type of... 39:11 By the way, Sis, can I just tell you 39:12 I was just speaking down at the Spring Meadows Church 39:15 in Sanford, Florida. 39:16 And I had so many ladies come out to me and say, 39:20 "I just love that you showed us how to use those gloves. 39:23 It has saved my nails." 39:24 And the husband said, 39:25 "I'm just glad that we don't have the germs." 39:29 So I thought that was interesting. 39:32 So we taught something there with the gloves, 39:35 to save the germs and to save your nails. 39:37 Yes, it does. 39:39 Well, we travel quite a bit 39:41 and so we know that products vary from area to area 39:47 so use whatever your favorite is 39:50 and whatever you can get. 39:52 All we could get around here at 3ABN was these squares 39:55 and I don't like them. And so... 39:56 Favorite chicken like ones, huh. 39:58 So, Sis, break them up. 40:00 We don't care as much as others. So... 40:01 Correct. Well, I don't want the chunks I mean. 40:03 I don't care for the chunks is what I was meaning. 40:07 Yeah, so I'm gonna break them up. 40:09 At home it came more in bitter pieces too 40:12 and I shredded it. 40:14 So, Sis, put in, 40:16 I know, it called for two tablespoons of oil, 40:19 just put in half and let's start with that. 40:24 I tried to, all of us tried to cut down oil. 40:28 You need a little bit, 40:30 you know to have healthy hair and skin and nails. 40:34 But my hips just don't want a whole lot of it. 40:41 Well, you know, 40:43 some of the healthy oils too is avocado. 40:46 It's very healthy for you. 40:47 You can get... 40:49 I know. 40:50 And that's another thing David and Catie have 40:52 at their house. 40:54 Oh, and they are so good. A wonderful avocado tree. 40:58 And they send us their fresh avocados, 41:01 oh, they're so good. 41:03 Okay, Sis, can you take a little bit 41:05 of this McKay's chicken style seasoning 41:07 and sprinkle it among these gluten pieces 41:12 and this will add, 41:14 I love the McKay's chicken style seasoning 41:16 and this has no MSG. 41:18 But not all of it. You don't want all of this? 41:20 Oh, yeah. All of it. Okay. 41:23 I love this seasoning. 41:26 You got to watch to make sure it doesn't have the MSG. 41:29 You can have fun in the kitchen with your family. 41:31 Get your kids in there. 41:33 They can put a stool up there and supervise. 41:35 There is no reason they couldn't just-- 41:37 And not just the kids, but the husband too. 41:40 Yeah. 41:42 Oh, that might be a stretch for me. 41:43 My husband loves it. My husband is a good cook. 41:46 Let me tell you what, that would be a big stretch for Tim. 41:48 He does not care to be in the kitchen. 41:50 If I'm not there, it's usually, he eats cereal 41:54 or he goes out to eat. 41:55 Oh, really? Oh, you can try. 41:57 It's a lot of fun if they help. 42:00 Yeah, no, he doesn't like to be in the kitchen. 42:02 But he's great at taking out the trash 42:05 and doing the yard work. 42:08 You know, my husband is a good cook. 42:11 And he'll get in the kitchen and cook with me. 42:12 Yeah, I see, well, Tim and I had this agreement 42:16 when we first got married. 42:17 He knows I'm not the outdoor girl. 42:19 And so he said, I'd take care of the kitchen 42:21 and he'd take care everything outside. 42:23 We're both happy. Whatever works for you. 42:27 Okay, I'm gonna take these gloves off here. 42:28 Okay, Sis. 42:30 And now I'm gonna get you to mix your brown rice 42:34 and the salsa together. 42:36 And I'd like to use, 42:38 of course, you're gonna know this. 42:40 I like to use a hotter, spicier salsa 42:45 and but you can use mild if you want. 42:48 And then, oh, I guess I'm gonna need gloves again. 42:51 Okay. Let's see. 42:53 Oh, I got some more 42:54 because we're gonna take corn tortillas. 42:58 Now the traditional way of making enchiladas 43:01 is you dip corn tortillas in a oil, in a warm oil. 43:07 And then you roll them with the fillings. 43:10 But I don't want that because I don't that-- 43:12 We don't want that oil. All that oil. 43:14 So I'm gonna take, 43:16 this is some green enchilada sauce. 43:18 And I'm gonna put some green enchilada sauce 43:20 on the bottom. 43:22 You can get in the stores. 43:23 Yes, I get it in the can in the store. 43:25 Go to the international aisle and you can see it. 43:28 And then now I'm gonna take the corn tortillas 43:31 and instead of dipping it in the oil, 43:36 I'm gonna dip it into sauce. 43:40 By the way, Sis. 43:41 I want to tell you, years ago Cinda taught me something 43:44 that I used to just love. 43:45 When you want to make a quick Spanish rice, 43:48 she taught me just to take brown rice, 43:50 I could, maybe I already cooked and sit in my fridge 43:52 and put some salsa in it, stir it up, heat it up 43:55 and it's delicious Spanish rice. 43:57 Yes, I like it too. 43:59 So, Sis, you taught me that years ago 44:01 and I'm still doing that. 44:03 I love it. 44:05 I make mom's recipes out too, you know, I love mom 44:08 so you know, the old fashioned way of cooking. 44:09 Okay, now put all of that in with the black beans. 44:12 Okay. 44:13 The neat thing is, is that you can always learn, 44:16 you know, as much as you like to cook, 44:18 you can always learn something new with cooking. 44:20 Oh, yes. That's true. It's endless, endless. 44:22 And I want to tell how much I've learned just from, 44:24 you know, you sisters, 44:26 you know, watching you come here, 44:29 I've learned from them as well, when they come here 44:30 and, oh, that's a neat idea, you know. 44:32 Well. And I learn from them. 44:35 But you know what, that's what's wonderful 44:36 about having sisters. 44:38 It really is wonderful. 44:40 Okay, I want to show you 44:42 that I put a layer on each side down here. 44:45 Can you guys see that? Yes. 44:47 I don't know if you can see that. 44:49 And then I'm gonna take just 44:50 and put a couple down the middle too. 44:55 I like the corn tortilla taste 44:57 and so I like to have the extra corn tortillas 45:01 so I do a little bit extra in the middle. 45:04 Okay, Sis, now if you can add, you just add half of that. 45:08 Here, I'll do it like this and you add what you want. 45:12 That is so pretty. 45:13 We're not gonna get in trouble that way, you see there, okay. 45:15 I got that, I got that figured out. 45:18 Add half of that. Okay. 45:20 Okay. Sis, let's add half of that. 45:24 The chicken. 45:25 Half of our, and this is our chicken, 45:28 veggie chicken with the onions. 45:31 Now onions probably helps just flavor it too there 45:34 when you do it together. 45:35 I actually learned this when we're there, Sis. 45:38 A little bit more of the chicken. 45:40 I actually learned how to do this... 45:41 Don't be strict and stingy over there, the chicken, Sis. 45:43 I don't have a lot left. A little bit more. 45:45 She's getting a little stingy on me. 45:51 All right. Now some more of this. 45:55 Can I turn this off? 45:57 No. Just let it brown. Okay. 46:00 We like it nice and brown. 46:03 I actually learned this recipe, my best friend, 46:07 out in California, Carla, 46:10 her, she has a friend, Mirabel 46:12 and Mirabel makes this for me when I go out there 46:16 and only Mirabel... 46:18 Carla has been such a precious friend for you all the years. 46:20 I know. I love her. 46:22 Mirabel, you know, makes her beans from the scratch, 46:25 you know, she boils them every night. 46:28 Oh, wow. You are ahead of me. I am. I'm on the ball. 46:31 So she soaks her beans and cook some 46:36 and her's is amazing but I did a short cut version for you 46:40 because we don't all have time, you know, and a lot of times 46:45 I forget to soak the beans overnight 46:49 and then, you know, 46:50 I know you can do the fast method that... 46:52 And then put all the chicken and then you just top it 46:59 with more tortillas 47:00 and then I have a finished product for you 47:03 that you can see, It's all baked. 47:05 You want to bake this in 375 degree oven 47:08 for about 30 to 45 minutes until bubbly. 47:11 That's it. That's it? 47:13 Yeah. Thanks. And I like how garnished it. 47:15 Well, I think we have one more recipe. 47:17 What is our last recipe? 47:18 Spicy Mexican salad, Linda. 47:21 All right, let me read the recipe... 48:08 That's sounds good. 48:09 Yeah, so that's all. We're gonna get started. 48:12 The first thing we're gonna do is, 48:13 Sis, if you could mix up the dressing, 48:15 we have our tofutti better than sour cream, 48:19 our vegenaise, water and seasoning. 48:21 And she's gonna whip it together. 48:23 And the tofutti is just a substitute, 48:24 a vegan substitute for sour cream. 48:27 So, if you don't have that, 48:29 you know, just use a low fat sour cream. 48:33 So and I'm also going to, right here, 48:36 we're going to make our Spanish rice. 48:39 Okay. 48:42 Are we doing that the Cinda version? 48:44 Oh, Sis, I was thinking, 48:46 didn't you say you put sauce on the top of your's casserole 48:50 you were just making. 48:51 Oops. I do. 48:53 We're looking out for you. 48:55 All the rest of the green enchilada sauce 48:58 when you put all that on top of it, 49:01 it poured over evenly... 49:03 The extra. 49:04 All the extra before you bake it. 49:06 I tell you what, you are good. 49:08 Well, and Sis, you saved me earlier on my baking 49:11 on my muffins so you know, hey, what are sisters for? 49:14 Sisters, sisters. And this is our last recipe. 49:17 So who's gonna save me. 49:23 And that's the truth. 49:24 Okay, what we're gonna do here now, 49:27 I'm just mixing that all together with the rice, 49:30 season up the rice a little bit. 49:31 And this is a jasmine rice. 49:33 Yes, in fact, Sis, yes, if you could put your gloves on 49:36 'cause there's a little hunks in there. 49:37 Oh, absolutely. 49:39 Hey, I've got them in my pocket. 49:41 Again, if you could notice the pretty colors, 49:43 we've got the red, and yellow and the green. 49:46 It is pretty. 49:48 And it's beans and oh, 49:50 good nutrition right here going on. 49:53 So you know that if you get lots of colors 49:55 and good textures, lots of different textures, 49:57 you have good nutrition. 49:59 Okay, now, we are going to make our salads anyway we want. 50:04 So we have all these ingredients. 50:07 So just, go add it. 50:09 Just make whatever if, make it however you want 50:12 and let's see how different we can make it. 50:15 Okay. Here we go. 50:17 Oh, I like kale. 50:18 I've love to toast it in the oven. 50:20 That's what C.Q. does. 50:21 I like to massage a little bit to soften it. 50:25 C.Q. is our graphic designer for the Micheff Sisters 50:28 and has been for many, many years. 50:31 And now she's the graphic designer for 3ABN. 50:34 And she's still our designer too. 50:35 So we share. 50:37 And my assistant Mellisa Hoffman 50:41 is also our crew chief 50:42 for our Micheff Sisters cooking programs. 50:44 And in fact, before each program, 50:46 she stuffs our pockets full of all those gloves. 50:48 So we always have many. 50:51 And she finds us wherever we're at. 50:56 Okay, oh. You want some beans? 50:58 No, I think I'll take some rice, Sis. 51:00 Okay, here you go. 51:02 Oh, that's good. Oh, okay. 51:05 I'm gonna take all the avocados, just kidding. 51:09 They didn't even hear me. They're so concentrating. 51:12 We want to make sure this is good here, you know. 51:14 We're all trying to... 51:16 I'll take few tomatoes. 51:17 Oh, avocado, yes, definitely. 51:20 I'll take some black beans. I like black beans. 51:23 Oh, I'll take all the jalapenos. 51:29 Okay. 51:30 This is really pretty and you know what, 51:32 Linda's made one, already made one ahead of time. 51:35 She went and made a big giant one. 51:36 Look how pretty that is. 51:38 Looks like right here already made. 51:39 Isn't that beautiful. 51:42 Sis, we're having so much fun and while we finish our salads, 51:46 we'd like to share with you, 51:48 my sisters and I have six cookbooks out 51:50 and right now, we'd like to share with you 51:52 how you can get all six of them. 51:56 If you've enjoyed the recipes you've seen today 51:58 and would like to purchase your own copy 52:00 of one of their cookbooks, including their new cookbook, 52:03 Cooking With Kellogg's, 52:05 you can write to 3ABN P.O. Box 220, 52:08 West Frankfort, Illinois, 62896. 52:12 That's 3ABN P.O. Box 220, 52:15 West Frankfort, Illinois, 62896. 52:18 You can call (618) 627-4651. 52:22 That's (618) 627-4651. 52:26 Or if you'd like to contact the Micheff Sisters 52:28 for speaking appointment or concerts, 52:30 you can do so at their website at micheffsisters.com. 52:34 That's micheffsisters.com. |
Revised 2016-03-17