Today Cooking

Noodle It

Three Angels Broadcasting Network

Program transcript

Participants: The Micheff Sisters

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Series Code: TDYC

Program Code: TDYC016064A


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 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
01:07 Welcome to our 3ABN cooking program.
01:10 We are the Micheff Sisters.
01:13 I'm Linda.
01:14 I'm Brenda.
01:16 And I'm Cinda.
01:17 And I'm Mom.
01:21 Mom, we're so excited
01:22 that you've joined us on this program today.
01:25 And...
01:26 Oh, we're really excited because, you know what,
01:28 anytime we can spend with Mom, it's always fun, always.
01:32 That's always special.
01:33 And really just treasured time, Mom, we love you.
01:35 And, you know, why Mom,
01:37 because you've always taught us
01:38 that being in the kitchen is fun.
01:40 It is fun.
01:42 It's privilege for me to be here.
01:44 Oh, group hug. Group hug.
01:47 Group hug, I'm feeling the love.
01:52 And, Mom, you know,
01:53 so many times you would've been so much easier,
01:55 Mom had raised five kids.
01:57 So with five children,
01:59 it would've been far easier just to gone
02:00 and shoot us all outside and cook by yourself, right?
02:04 That's true.
02:05 But you never did that to us,
02:07 what did you do?
02:09 Well, I brought you in and had you dump stuff.
02:12 We had our wooden stools around the table and counter.
02:15 Sometimes sitting on the counter.
02:17 Sometimes.
02:18 I remember when Kenny, he was sitting on the counter
02:20 and he puts salt instead of sugar in my cookies.
02:24 You know, it's a really big surprise
02:26 when we got ready to taste them.
02:28 But he was just little and he's an awesome cook now.
02:31 Even the horses wouldn't eat them.
02:34 We had horses back then, they wouldn't even eat them.
02:36 No, yeah, they used to...
02:37 What about the time you made a rhubarb pie
02:40 and you got forgot the sugar.
02:42 Oh, yeah.
02:46 The horses wouldn't eat that either.
02:49 They were like,
02:53 How was that again?
02:58 I do remember that,
03:00 you know, that's the really fun thing
03:02 about families is that
03:03 you have memories, and the way,
03:04 you know, sometimes we can just look at each other
03:06 and it triggers a memory
03:08 or something we had and start laughing
03:09 because we do have so many wonderful memories.
03:12 And, Mom, when we're here at cooking programs,
03:15 we're sharing with our viewers so many times, you know,
03:18 our memories cooking with you and things that you taught us.
03:20 So the viewers have asked for a long time to, you know,
03:24 "When's your Mom coming on the program?
03:25 We'd really like to meet your Mom."
03:27 So everybody, here's Mom.
03:34 And so, may be we should give them...
03:36 Let's show them what we're going to be making today.
03:37 Well, what's our program about today?
03:39 We're calling it Noodle It.
03:41 That's right.
03:43 In fact all the programs today
03:44 have something to do with noodles
03:46 and who doesn't love noodles, right?
03:47 And we're starting off with Cowboy Spaghetti.
03:51 That looks good and I bet you're wondering
03:53 how it is that end up being Spaghetti being cowboy
03:55 but it is good.
03:57 And then, Mom, what are you making?
03:59 Capusta.
04:00 Capusta, oh,
04:02 that's one of our family favorites.
04:03 And then I'm going to be making Spaetzle.
04:06 I learned how to make this in Hungary, just recently.
04:11 And last but not least, Vegetable Pad Thai.
04:15 Oh, I love Thai food.
04:17 I do too
04:18 and so I think this is little different taste
04:20 on a very familiar dish.
04:22 So I think that they'll enjoy it.
04:25 Well, I tell you what, little lady,
04:27 I think it's about time for you to read that recipe
04:30 and let's just get in cooking.
04:32 Because, you know,
04:33 we're going to go down on the range.
04:35 Let's just read the recipe then.
04:37 Okay, for cowboy spaghetti, you will need:
05:22 So this is fun.
05:25 Crank up the stove, sister,
05:27 and we're going to get started.
05:29 Oops, I got to tune on the right now.
05:30 Okay, now since I've already pre-cooked my onions,
05:34 I won't be using... Micheff style.
05:35 Micheff style,
05:37 I won't be using the water today
05:39 because I use that to steam my onions
05:41 and when the water's all gone, your onions are clear.
05:43 You want Mom to put in that for you?
05:44 Yes, Mom, if you could put that in there,
05:46 and then she is going to add,
05:49 okay, the burger...
05:53 Okay. All right.
05:54 Mom's got it under control today, sis.
05:56 Yeah, I can see that.
05:58 I got the easy job.
05:59 I'll just take that, I'll just take the dishes.
06:01 Yup, I got.
06:03 Okay, this is onion powder I think,
06:05 so we're going to got kind of...
06:08 Okay, here we go.
06:10 Oops, sorry Mom, I got little bit more left.
06:12 You better get it all.
06:14 I told you...
06:15 See, we're not kidding when we tell you that.
06:17 Didn't we tell you how Mom
06:18 always just makes you get the last drop of everything,
06:21 we are not kidding.
06:22 Mom doesn't waste anything.
06:24 That's always the thing.
06:25 The chili powder.
06:27 Oops, there you go again.
06:28 Did you see that, Mom?
06:29 She almost got rid of that. Yeah, almost.
06:31 Oh, I got it. The red pepper flakes.
06:34 That's good.
06:35 Okay, while Mom is stirring that,
06:38 we're going to have Cinda over here.
06:40 She's going to blend the beans until they look like sauce.
06:44 And it won't take that long really.
06:46 Wow! Okay.
06:47 I have to admit...
06:48 And that's chili beans, if you're making your own
06:50 then you can just add your own chili powder
06:52 and stuff to make your own sauce.
06:54 But she's going to blend those up really, really fine.
06:59 All right, you got that all stirred up.
07:01 Now you're gonna plug your ears, folks.
07:03 Oh, yeah. Here we go.
07:06 Or not.
07:09 Oh, it's got to be plugged in.
07:11 Oh, well...
07:13 Funny thing how that works?
07:16 We got to bring a little bit more this way.
07:17 Okay. Okay.
07:21 Okay, got it.
07:22 Well, now that's a fine.
07:25 Fine job you did little lady.
07:27 I'm real proud of you.
07:28 Thank you, now please shut up.
07:30 Let's just get,
07:32 let's just get this show on the road,
07:33 what do you think? Okay, let's hope it goes.
07:35 Okay, no, it says, "It's not going to go."
07:38 All right, well, let me try plugging it in a little bit.
07:42 Well, you know what, let me try to put...
07:43 Oh, oh, that's in the wrong way.
07:46 Brenda got to put this on right.
07:48 Then I think it will go.
07:49 It might help if you put the saddle on the horse.
07:53 Okay, saddles on the horse, okay.
07:57 All right, now, it's blending.
08:00 All right.
08:01 Got to blend till it's really fine.
08:05 Yup, it's doing good.
08:07 What did you say?
08:08 I said you're doing good. All right.
08:16 Yup, it's almost there.
08:18 While she's blending
08:19 we're going to put the petite tomatoes in here.
08:24 And we're going to put the jalapenos.
08:28 Mom told me I didn't get everything out of the bowl.
08:32 Just where you're going with that,
08:33 just didn't get off the bowl.
08:35 Okay, then we're going to put the salsa in.
08:39 Wait, I have one stuck up here,
08:41 we're going to make sure we get that one.
08:43 Oh, good. Okay.
08:45 You get me a job to do. I'm going to do it.
08:50 And actually I think that's good.
08:54 All right.
08:57 All right.
08:58 Let me take this out for you.
09:00 I have to admit, sis,
09:01 when you told me you blended those beans like a sauce,
09:03 I was thinking, I don't know about that,
09:06 I'd never even thought about having done that
09:08 but oh my word that looks delicious.
09:10 Here's your spatula, sis. Sis, here's your spatula.
09:11 It gives it.
09:13 It really gives it a lot of flavor,
09:17 when you blend your beans.
09:18 And so see this, since this is more,
09:21 this is cowboy style.
09:22 You'll notice that we're not putting
09:24 any of your Italian seasonings in.
09:26 So we're doing salsa,
09:28 we've got some pepper flakes going on in there,
09:32 and...
09:35 Here's a little bit more, Mom.
09:37 You can put in there.
09:42 Well, I tell you what, sis?
09:44 This looks raw tasty.
09:47 I think I'm gonna have me a little taste.
09:50 Okay, we'll stir that all up
09:52 and you can may be let it simmer just till it bubbles.
09:56 And then we're going to add our pasta to it,
10:01 our angel hair pasta, and...
10:04 You mean pour that in there over here.
10:06 Well, I'm not sure that's all going to fit in there.
10:08 I think you're going to have to put some in here.
10:10 We're going to let that cook up but see how it is,
10:13 it looks saucy that is, you, all you have to do
10:17 and we're just going to mix this in
10:18 and you can serve it right away.
10:20 Serve it with some tofutti...
10:23 Sour cream.
10:25 Sour cream or if you live in a place
10:26 where you can't get it,
10:28 you know, and you use sour cream,
10:29 well, then put that on.
10:30 And then this is some vegan cheese.
10:32 Mom, you want to taste it?
10:34 If you live in a place, it doesn't have the sour,
10:37 any dairy products like that
10:39 they can use the regular dairy products to get the,
10:41 some people need that to get the right nutrition.
10:43 Here, Mom, you can taste it.
10:46 We'll just put a little bit in there
10:48 'cause we're going to let that heat up
10:50 and while...
10:51 I'll actually share fork with you.
10:53 All right.
10:57 All right, let's see, Mom.
10:59 You want the jalapeno, you want me to take it?
11:00 No, you better take that jalapeno,
11:02 I don't like that.
11:03 Oh, I'll take that whole jalapeno.
11:05 That looks good.
11:06 Well, that's going to make her
11:07 what that, what's daddy said?
11:10 Chase rabbits and bark at the moon,
11:12 that's what dad says when he gets something in.
11:23 How is that, Mom?
11:27 I may just want to ride a horse.
11:29 Okay, if you want,
11:31 it's going to cook a little bit more
11:32 but we have one right over here for you to look at.
11:34 And that is the finished one
11:35 with just a little vegan cheese on it
11:38 and that's all there is to it.
11:40 Brenda, that's really delicious.
11:42 And coming up next is Mom's capusta.
11:45 And you want me to read the recipe for you, Mom?
11:47 Sure.
11:48 For the capusta you'll need:
12:04 Mom, that's not a lot of ingredients there, is it?
12:07 No.
12:08 But sometimes those simple recipes are the best
12:11 and favorite recipes, don't you think?
12:13 And maybe when you made this, that's all we had.
12:15 It might have been.
12:17 But actually, I mean, we grew up with this.
12:19 But this is part of our Hungarian heritage.
12:22 Because dad's side of the family
12:24 because I recently went to Hungary
12:26 and they made this for me.
12:28 Yeah.
12:29 And grandma Micheff made it all the time.
12:31 Grandma Micheff made it all the time.
12:33 Yes.
12:34 She is the one who showed me.
12:35 She's the one...
12:38 So we start with, what is the first thing?
12:40 You want this heated at all?
12:46 The first thing I think is to...
12:48 You're gonna start shredding.
12:49 Shredding the...
12:51 The cabbage. The cabbage.
12:52 Okay, and can it be any kind of cabbage?
12:55 You can any use any kind of that,
12:56 the big head or whatever but you don't need a big head.
13:00 Now if you can see I only have a half a head
13:01 and that's going to be more than enough.
13:03 Okay.
13:05 So you just slice it
13:08 and if you're fortunate enough
13:09 to have one of those new contraptions,
13:11 so just turn the handle,
13:13 that's faster.
13:14 Yeah.
13:17 Do you have one of those new contraptions at home?
13:19 I do. Yes, she does, you know.
13:21 We've used it for years and it's the hand crank one,
13:24 you know, in fact, Mom, I love your hand crank one,
13:28 so, you don't really see them in stores that much,
13:30 they are hard to find.
13:31 But guess what?
13:32 For my birthday one year, my assistant Mellisa Hoffman,
13:35 she and Chrystique Neibauer went and found one for...
13:39 I think, actually I think it was for birthday present.
13:41 And they gave it to me. Oh, how sweet.
13:42 And I was, I opened that up
13:44 and not just anybody would be excited about that.
13:46 I was like, oh, how did you find that?
13:47 You know, I was really excited about it.
13:51 So I really appreciate it, so it's little things that,
13:55 you know, mean so much.
13:56 Oh, yeah. Yeah.
13:57 It wasn't, I'm sure, it wasn't lot of money.
13:59 Well, it makes the shredding a lot easier.
14:02 And so you're just,
14:03 we're going to just saute this in little bit of water.
14:05 So we're basically steaming this, right?
14:08 It's kind of a steam
14:09 but I put a little bit of butter in it
14:10 because it helps the water not to burn and...
14:13 Okay, so do we put that in the...
14:15 All of this or just a little bit?
14:18 Just a little bit,
14:19 just a little bit
14:21 because you want to flavor your...
14:23 The only flavoring we use for this is salt and butter.
14:26 Yeah. That's all.
14:27 Yeah, well, not butter.
14:29 We call it butter but it's vegan margarine,
14:30 yeah...
14:31 Yeah.
14:34 And so would you say
14:35 half of this in here or all of it?
14:36 Years ago we called it oleo.
14:38 That's right, we did.
14:39 We used to have to color it.
14:42 So do you want all of this in
14:44 or just half, Mom?
14:45 You don't remember that though. No.
14:47 Just too little.
14:48 Yeah, about a tablespoon, something like that.
14:51 Some like that Okay.
14:52 Yeah, that'll be. Well, that's a half of it.
14:55 Oh, okay. Half of it, all right.
14:58 I was being too generous.
14:59 Yeah, a little bit. All right.
15:01 Well, you know, it's been grandma generous,
15:03 Grandma Micheff remember she made fried potatoes,
15:05 she made the best fried potatoes anytime,
15:09 and she knew all of us loved them.
15:10 So anytime we came to visit, she had fried potatoes for us
15:14 and they usually be kept warm on the stove.
15:16 They were so good.
15:18 And we wondered and finally one time I asked grandma,
15:20 I said, grandma what is your secret?
15:21 Why is your potato just so much better than anybody else's?
15:25 And she goes, "Hon,
15:26 I just used a tiny little bit of butter,
15:28 not too much."
15:30 Well, I tried to use the tiny bit of butter
15:32 and my potatoes still did not taste like grandma's,
15:35 and then one day when grandma weren't looking,
15:38 I sort of put the whole stick of butter and cooked them.
15:41 No wonder, I gained five pounds after a visit with grandma.
15:47 That's like, oh, that's the secret.
15:49 I will get that in.
15:51 Can she go ahead and put that in.
15:53 She can. Okay.
15:54 Sis, put this in here.
15:55 But let me melt my butter in here first.
15:57 Oh, it will all work out.
15:59 There you go. I got to have room.
16:01 Oh, well, there you go. Yes.
16:02 So we need to clean the board here.
16:04 You're the Mom, you get to tell us
16:05 what to do, you see.
16:07 That's one thing, you know,
16:08 it doesn't matter how old you get,
16:10 your Mom is still your Mom.
16:11 That's right.
16:12 That means, you do what she says, you know,
16:15 but you want to cut this one back up?
16:18 There you go. Oh, I can.
16:20 Okay.
16:22 And otherwise it'll all saute together.
16:25 But as simple as this dish is, it's one of my favorites.
16:29 But Mom you...
16:30 Everyone of the grandkids love it.
16:31 And my husband loves it.
16:33 You make a little different now.
16:34 Yes, I add the shredded carrots to it now
16:36 but back when the children were little,
16:40 sometimes we didn't have carrots but I,
16:41 we weren't, I didn't use them then...
16:44 That's not the way grandma did it so
16:45 that's probably not the way you did it.
16:47 But now you've just added it.
16:48 Well, it's more colorful with potatoes.
16:51 And it's important to color your plate like a rainbow.
16:55 I knew that was coming.
16:57 You knew, Mom, that she was gonna get that in.
16:58 I did, I did. I did.
17:00 That's all right, I've...
17:01 I tried to do that too.
17:03 You want me to just put a little pinch of salt in here?
17:06 There you go. There you go.
17:08 Put some salt in there, sis, please.
17:10 All right. Okay,
17:15 I dearly love and, you know...
17:18 Well, you know what? You did it.
17:20 I wasn't just trying to make it salty.
17:21 I know, do you want to see if I taste good?
17:24 I already know you taste good.
17:27 I got a little salt on my hands.
17:31 You see how much fun it is in the kitchen.
17:35 You know, it's important to have fun in the kitchen.
17:38 You know, one of the things that, you know,
17:39 Mom and dad taught us as kids growing up in our home,
17:42 that the family that plays together,
17:44 stays together
17:45 and the family that praise together,
17:47 stays together.
17:48 It's important to have that balance
17:50 that you're having fun
17:51 and that you're playing together, right, Mom?
17:52 That's right.
17:54 And we always did both.
17:55 And it was, it was,
17:57 Mom made a game of whatever she was doing,
18:00 her kids were doing.
18:01 And Mom would make a game out
18:03 of whatever it was to keep us thinking it was fun,
18:04 anyway, we didn't know,
18:06 we were working at the time 'cause Mom would make it fun.
18:09 When we grew up, we didn't have that much
18:11 because they made a game out of everything
18:13 and we just had fun.
18:15 I didn't know that we were poor until I went away to school.
18:19 And you know, everybody thought my dresses weren't, you know,
18:22 as fashionable or whatever and I just thought,
18:25 well, I didn't know it and I ask Mom, she says,
18:27 "We just don't have much money."
18:29 I said, "Well, I never knew that.
18:31 I thought we were rich."
18:35 And we are.
18:36 We were rich in love. Yeah, we, yeah.
18:37 So, you know, that's the best wealth to have.
18:39 'Cause remember, remember, Mom,
18:41 that time when we had to move,
18:43 we went to move to this camp for just a little bit
18:45 'cause we didn't have a house and at night
18:49 or it was in some place where there was even some...
18:51 It was in little grassy lake in Illinois.
18:53 Yeah and there were some rats or something
18:55 and we would make a game of counting them.
18:58 You know, Daddy would say, "Ah!
19:00 There is another one
19:01 and who can find the other one?"
19:02 And we would...
19:04 Hey, I mean, we just thought it was fun.
19:05 There's a rat. Daddy there's one.
19:08 I also remember having a special prayer
19:10 that Dad would pray that
19:12 the rats didn't bite his children when we slept,
19:14 you know, so and I just...
19:16 I know none of us ever got bit, did we?
19:19 No. No.
19:20 But when you woke up you can see
19:22 the mice and stuff on the ledge going around.
19:25 Yeah, I still remember that.
19:28 It kind of reminds me of that, in the,
19:30 when I went to the Dominican Republic on a mission trip
19:33 when we're way outside from the towns and okay,
19:37 what we had some big huge rats
19:39 that ran around our room at night,
19:41 and I told about it in my book Passionate Prayer.
19:44 It's...
19:45 It was quite, you know,
19:47 it's called the Reluctant Missionary,
19:48 if you read that chapter.
19:50 And it was...
19:51 I talk about the rats in there, don't I, sis?
19:53 I don't think you were as reluctant as I was.
19:57 'Cause I heard rattling around and I said, sis, sis,
20:02 and she said, I woke her up and she said,
20:05 "What do you want?"
20:06 I said, "How can you sleep at a time like that?
20:08 There's rats rerunning around."
20:09 She says, "Well, Jesus is with us.
20:11 So, I just took my Bible and went to sleep.
20:13 I have my Bible all night."
20:17 I always save the core because Joel loves it,
20:21 and my husband Joel and our floor director love,
20:26 Jeremy loves this.
20:27 So Jeremy, you're getting this.
20:29 So I'm saving it.
20:30 Cinda, just don't give it to him right now.
20:31 Don't let anybody get that. Here, Jer.
20:33 Jeremy gets that today.
20:34 Yay!
20:36 we love Jeremy.
20:39 We love Jeremy.
20:41 He gets hungry over there.
20:42 He can have a bite right there.
20:44 So...
20:45 And it's a good nutritious.
20:46 So Mom...
20:48 You're welcome, Jeremy.
20:49 How tender does this have to get to just
20:51 cooked all the way through?
20:52 Do you like a little tender, crunchy
20:54 or it needs to be not crunchy at all?
20:55 However you like it.
20:57 It usually gets a little clear.
20:59 So some of these are giving a little bit clear
21:01 now that you can see...
21:02 Sure.
21:04 Is like that? Yeah.
21:05 Okay.
21:06 And now do we put the rest of the butter in?
21:08 Yup, no. No.
21:10 Trying to get rid of this butter,
21:11 this margarine.
21:13 Hey, I think, I think,
21:14 I'll keep Mom over here
21:16 and you play a grandma and slip it in.
21:21 Yeah, you want to get me in trouble.
21:24 Mom...
21:26 Well, when it's done,
21:29 then you put the butter on it
21:30 so that it's flavored 'cause if you heat butter,
21:34 the flavor goes really fast and so you want to stir them.
21:37 We've to wait till it's all mixed up then add it.
21:39 Add that and your noodles at the same time.
21:42 And these noodles have been cooked ahead of time
21:44 so they are cold.
21:45 So you need to kind of heat them
21:47 a little bit in there.
21:48 Heat them up in there.
21:49 And then the butter so that...
21:51 Well, I, Cinda plated it up for you,
21:53 Mom, and it's beautiful.
21:55 Look at that.
21:56 So take a look right there,
21:58 that looks good enough to eat, doesn't it?
21:59 That is a Micheff family favorite.
22:00 It does look good enough to eat.
22:02 Ain't that beautiful? And it is delicious.
22:05 It's absolutely as I would encourage you to try that.
22:07 Some are so simple and it is so good.
22:10 And it's a good way to get your kids
22:12 to eat just some cabbage.
22:14 Something else it's wonderful for kids of all ages
22:17 and that includes our adults too is Hungarian Spaetzle.
22:21 Oh, let me read the recipe:
22:38 Now my husband and I,
22:40 and Catie just recently went over to Hungary to see
22:43 our relatives over in Hungary.
22:45 Grandma's?
22:47 Mom and Dad have been over there too.
22:49 We send them over there quite a few years ago
22:52 when you first in,
22:53 Dad met some of his first cousins.
22:56 And we've quite a bit of our relatives there.
22:59 And they are incredible cooks.
23:02 I mean incredible cooks. They are.
23:04 And so we were...
23:06 I mean, every meal
23:07 they would fix this wonderful foods for us
23:10 and I would...
23:12 Now a couple, three of them
23:14 Tibor, and, Janush and, Judith have learned English.
23:18 That's right.
23:19 And so they are able to,
23:21 so now we're able to talk to Janush senior
23:25 and Veronica and Judith and Janush,
23:28 the mom and dad.
23:30 When my husband Tim and I first went to Hungary,
23:33 our very first trip,
23:35 we didn't speak any Hungarian
23:37 and they didn't speak any English.
23:38 Nobody, so they had got a local school teacher
23:42 that spoke English,
23:43 that would come and join us in the evenings
23:45 and she would interpret.
23:46 And so we would...
23:48 And a whole lot of sign language.
23:49 Lots of sign language going on
23:51 but, you know, and of course, we had books too.
23:53 They give us a book that we could look up the, you know,
23:56 English word, we were trying to say
23:57 and then show it to them
23:59 and it would have Hungarian there and vice versa.
24:01 But I got to tell you, it's really amazing
24:03 how well we communicated
24:05 even though we didn't speak each other's language.
24:07 It was really...
24:08 But a whole lot more fun now
24:10 that they do have a way of speaking...
24:12 No problem in heaven, it's going to be one language.
24:15 Oh, won't that be nice.
24:16 Isn't it awesome? Amen.
24:17 I remember, I remembered one word,
24:19 one from grandma and it was...
24:27 And that's, I love you.
24:29 And I'm not even going to attempt to say that
24:31 'cause it won't come out even close to that.
24:33 We love you. We do love you.
24:35 We love all of our family in Hungary and...
24:38 But make sure you get a copy of this
24:39 so that you can see.
24:41 The reason our spaetzle is not Hungarian,
24:44 native to Hungarian
24:46 but Brenda call it Hungarian spaetzle
24:47 because our Hungarian relative showed me how they make it,
24:52 because when we were in Prague,
24:54 we had spaetzle and we were in Vienna we had spaetzle.
24:57 And this was my, our relatives made this for us.
25:01 In fact we've a picture,
25:03 let's show it to them right now.
25:04 Let's show the picture.
25:05 This is Judith teaching me how to make spaetzle.
25:10 And, in fact she even gave me
25:14 the spaetzle maker that you see in the picture.
25:17 Wow!
25:18 And I think we have one more picture
25:20 of Judith with,
25:22 that's the Mom Judith and then my daughter Catie
25:25 and then Judith's daughter.
25:29 They both have the same name,
25:30 Judith so which is Judith in English.
25:34 That's what that mean, so...
25:35 And so they actually gave me the spaetzle maker
25:38 which I will show you how to use.
25:41 So Brenda, if you could turn the fire up...
25:43 Fire up.
25:44 So we can have our boiling water.
25:46 Now they use eggs in their spaetzle
25:50 and I wanted to make a vegan version of spaetzle.
25:53 And so I try different types of flour
25:56 and I also wanted to be healthy
25:57 so I went with a white whole wheat,
26:01 and then I went in with just a little bit of semolina flour,
26:05 and a little bit of salt.
26:07 Okay.
26:08 And now you can use
26:12 any type of vegan milk product that you want.
26:17 I liked the almond original flavor.
26:22 And that's what I'm using.
26:23 And now, Mom,
26:25 grandma taught you
26:27 and then you taught us how to make dumplings.
26:30 But this is a little bit different.
26:32 It's a thin batter
26:34 and you're going to see the consistency.
26:36 That surprises me with that, see the thin batter
26:38 'cause we've all made noodles and we've all made,
26:41 you know, dumplings
26:42 and of course that's a little more of a dough,
26:44 and this doesn't seem like dough to me at all.
26:47 It's a...
26:48 It seems more like a pan cake batter.
26:49 It did.
26:51 And in fact, when she was showing me
26:53 I kept reaching for,
26:55 she actually used water with her but she used an egg.
26:59 And I kept reaching, you know, from water
27:03 and she go, no, no, no, no, you know,
27:07 and she actually showed me
27:09 that you do not want it to be real thick
27:13 which I was really surprised at.
27:14 But this they served in a lot of their soup,
27:18 see how thin that is.
27:21 I mean it's not, it's not real thick.
27:24 You don't want it too thin...
27:26 To me the consistency like Linda said it,
27:28 it's just a little thicker than a pan cake batter.
27:31 Or just like you would make a waffle.
27:32 Yes, you know what?
27:34 It's probably more like we would make a waffle.
27:36 That's exact, that's a good analogy sis.
27:42 We just had so much fun
27:44 and I learned so much about our heritage,
27:47 it really taught me a lot from grandma
27:49 because grandma made everything.
27:51 She didn't buy her sauerkraut,
27:53 she made her sauerkraut...
27:55 I mean she made everything. Everything from scratch.
27:56 Well, over there Janush made his own, they make,
28:01 Janush and Judith make their own cheese,
28:04 they make their own cottage cheese,
28:05 they make their own butter, they make their own,
28:08 I mean every sour cream, Veronica...
28:10 They have their beehives and they have their own honey.
28:12 Yeah, Veronica...
28:13 Well, Cinda has that.
28:15 Yeah, my husband is a bee master.
28:16 He has his own honey.
28:18 But the whole family Tibor, Janush, Veronica,
28:23 they all are and they...
28:25 They are some of the most creative people though that
28:28 you'd ever want to meet.
28:29 They really are, you know...
28:31 Okay, consume the water.
28:32 Amazing.
28:33 They are an extremely talented but everything is homemade,
28:37 their jams, you guys would have loved their jams,
28:41 they don't use any sugar at all in their jams.
28:44 It's all fresh fruit and they make everything.
28:47 I mean, everything is homemade.
28:49 No wonder it tastes so good.
28:50 Can I just tell you thank you so much
28:52 for all the jam you sent back to me.
28:53 I loved it.
28:55 And for the honey that you gave me through Brenda.
28:57 And my honey too, although I need some more
29:00 because my husband actually finished
29:01 all of it before I got it.
29:03 I got may be one teaspoon of it.
29:04 He loves it.
29:07 Okay, so this is the spaetzle maker that they gave me.
29:10 Now you can buy these, I found out in the States.
29:13 So what this does is this slips on like this.
29:19 Get it in the groove here, there,
29:23 and then it sits over.
29:25 See it's got little,
29:26 it's got a little ledge right here
29:28 and it sits right on your pan.
29:30 And now what you're going to do is you bring your...
29:33 I bring this here so that I can scoop it
29:37 and I'm going to put some of this batter in here...
29:40 And the water is a rapid boil.
29:42 And the water is a rapid boil.
29:44 And I'm going to put,
29:46 I'm going to fill this up like this.
29:50 And then what you do is just a slow motion over it.
29:53 And I don't know if you can get in to
29:56 where you can actually see it dropping.
29:58 Yes, you can, excellent.
29:59 Oh, good.
30:00 Way to go, Jeremy.
30:02 Tell you what, Jeremy is our floor director
30:04 and he's also our jib operator and he's doing an awesome job.
30:09 And then when they float to the top,
30:11 it just doesn't take long at all when they float...
30:14 See that kind of like dumplings.
30:15 When dumplings, you know, come to the top...
30:17 When they come to the top like this...
30:19 Let me hold this, sis.
30:21 Just hold that for a minute and I'll put some more in.
30:23 So when they come to the top, you're going to scoop them out
30:26 and I have a colander right here.
30:29 And I'm going to just go like this and look at them.
30:32 And I'll do one,
30:33 I'll finish doing them because...
30:35 That's fast. Yes.
30:38 And they put it in a lot of their soups
30:42 or they'll just put margarine on this.
30:45 Actually it's their homemade butter
30:47 that they do and they'll put their homemade
30:53 cheese and sour cream.
30:54 They put cabbage in there too. They actually, they do, Mom...
30:56 They do.
30:57 They make cabbage and noodles with this.
31:00 Isn't this easy and you can just do this right over your...
31:04 You can do this right over your soup,
31:06 right before you're getting ready to serve your soup,
31:09 there's, whoops...
31:10 We're gonna get big dumpling there.
31:12 We're gonna have a big dumpling.
31:13 You didn't get closer for that, Jeremy.
31:16 Thanks, sis.
31:18 Thanks, Jeremy.
31:21 Actually we grew up with grandma would make
31:25 big dumplings like that
31:26 and that's still Daddy's favorite to this day.
31:29 It is.
31:30 Daddy loves those big ones.
31:32 So actually that one isn't so bad.
31:34 We'll save it for you, Daddy.
31:36 I actually love them too.
31:38 And my kids do too.
31:40 I make the big ones for them.
31:41 Let's...
31:42 I think I can quickly get some more,
31:44 the rest of this in here before that...
31:46 But be sure to get it all.
31:50 Yeah, you don't want to waste this.
31:51 And Mom's not letting us get away with nothing now.
31:52 And actually...
31:56 You really be surprised,
31:58 you're not going to miss the egg in this.
32:01 I was surprised about that.
32:03 It was really good.
32:05 Okay, let's go, I know, if Judith was here with me,
32:08 she'd go, "Cinda, hurry, get it in there."
32:10 because she doesn't want all this other ones
32:12 that are already in there to cook.
32:14 Oh, so you want to try to make sure
32:16 if it's also they're all even.
32:19 And now we'll just scoop it out again.
32:22 But, did you see how fast that is?
32:24 I mean, it's not hardly anytime at all
32:26 and they're rising to the top.
32:28 So right before you serve your soup
32:31 just a couple of minutes before,
32:33 grate this over your soup.
32:35 And you'll have the homemade little dumplings,
32:37 so and it is so good.
32:41 And I mean, I just,
32:45 I learnt so much from Judith
32:49 and Veronica and,
32:51 Judith the daughter.
32:54 I mean, I really would love to go back
32:55 and have some more cooking lessons from them.
32:59 I would too but we had such a good time, Mom.
33:01 We did have a good time.
33:02 And we really learned
33:04 a lot of different types of twist on recipes
33:07 that we've already done here in our homes
33:10 but just to see the little different way
33:12 that they do it is...
33:13 Give me that bowl. It's really nice
33:15 and I'm going to let Mom taste it,
33:18 anybody else,
33:19 I know Brenda and Linda won't but
33:21 put a little bit of margarine in yours, Mom.
33:26 You know what, sisters,
33:27 I realized we've been doing cooking programs on 3ABN
33:31 for about 25 years now
33:33 and we have never done a program just on noodles.
33:36 Did you realize that? Really?
33:38 Yeah, we've never done noodle it.
33:40 We've never had just a program on noodles.
33:42 And I love noodles. Wow!
33:44 Yeah, and how cool is that Mom's here for us.
33:46 Yes.
33:48 For, Mom, and new program for us
33:49 and I'm so glad you're with us.
33:51 Okay, Mom.
33:52 Mom can be, and Mom's a good taster too.
33:54 Say what you think?
33:58 Pretty good.
34:00 Wow!
34:01 If you got Mom's thumbs up,
34:03 I think that's pretty good right there.
34:04 You don't miss the eggs, do you?
34:05 You don't.
34:07 You don't want just one tiny bite?
34:08 And no, no, I will after the program.
34:11 All right, this is for Brenda.
34:13 Linda.
34:14 And that one's for your neighbor overseas.
34:16 She took a bite for me.
34:17 I'll take a bite for you too.
34:19 And that's for your neighbor overseas.
34:22 Your family overseas.
34:23 Jeremy, you want a bite?
34:25 Come here, Jeremy, come here.
34:26 Oh, hey, Jeremy, you got to...
34:28 You know what?
34:29 I'm guessing that our viewers are not gonna believe
34:31 that we really said, are you,
34:32 that you're not going to believe
34:33 Jeremy really is here that's going to eat that core,
34:35 that cabbage.
34:36 Bring that core cabbage. Come on.
34:38 I want it, come right out here.
34:39 Let's come right down here.
34:41 Look right at that camera.
34:42 This is our Jeremy.
34:44 We call him Jer Bear. We love you, Jer Bear.
34:46 You have to have a bite of this.
34:49 It's pretty good.
34:50 Is that good? All right, cabbage, cabbage.
34:53 Wow!
34:55 See it goes cabbage.
34:57 See, cabbage and noodles.
35:00 He ate it.
35:02 Well, let's take a look at what Cinda's
35:04 already has a one plated and ready to go with
35:06 just a little bit of parsley for garnish.
35:09 And doesn't that look delicious?
35:11 It's and you saw how easy it is.
35:12 It is.
35:14 Well, coming up next is my vegetable pad Thai.
35:17 Let me read the recipe for you.
35:18 For this you will need:
36:14 So... Sounds delicious.
36:17 I love Thai food
36:19 although I have not had the privilege of
36:20 ever visiting Thailand.
36:22 I hope to go some day.
36:23 Cinda, you have been to Thailand.
36:24 Yes, because my daughter Catie
36:27 was a student missionary in Bonk Tee
36:30 at the Bamboo school.
36:32 And so we went over to just see her
36:34 and travel Thailand.
36:36 And you also got a cooking lesson that was really special.
36:37 We are, we went to a Thai cooking school
36:39 and it was so fun.
36:41 So one of these days,
36:42 I think it'd be great if all of us
36:44 went over with Mom too.
36:45 Thanks.
36:46 You know, and really got one of those
36:48 really authentic Thai cooking lessons,
36:50 wouldn't that be awesome?
36:51 That would be. That would be.
36:53 And, you know, they took us to
36:54 downtown to the market
36:56 and they don't go to a grocery store
36:59 like we would go to grocery store.
37:00 It's an open market
37:02 and they had all kinds of fresh vegetables
37:05 that we don't have over here.
37:07 And so they showed us how to pick it out
37:10 and actually now you could go to an Asian market
37:14 and you can get a lot of the things
37:16 that they actually have over there,
37:17 like they have some purple sweet potatoes
37:19 that are so good.
37:21 Oh, that sounds wonderful.
37:23 Purple? Yes.
37:24 Oh, I've had purple sweet potatoes,
37:26 they're wonderful.
37:27 They're beautiful purple. Oh, you just grab one.
37:28 They sell them on the streets,
37:30 street vendors all they have big, big cooked ones
37:31 and you just walk down the streets
37:33 eating your purple sweet potato.
37:34 Wow!
37:35 And the flavor, I have tasted that
37:37 and it's delicious.
37:38 You don't need anything on them.
37:40 By the way, sisters,
37:41 Mom, I know you've taught us
37:42 since we were really, really little to always be honest.
37:45 And I've made an incorrect statement
37:47 and I have to be honest and come clean
37:49 'cause I didn't, I said it, really,
37:52 you know, 'cause, Mom I am getting older so, you know,
37:54 I'm forgetful but my assistant Mellisa Hoffman...
37:56 She doesn't forget much. Let me tell you.
37:59 Yes, but I did forget this
38:00 'cause my assistant Mellisa Hoffman,
38:02 she reminded me
38:04 that we have done several cooking programs on noodles
38:08 in the last 25 years.
38:09 I forgot about that.
38:10 Well, you know what, you just lost your noodle.
38:13 Exactly.
38:15 We'll just forgive you, darling.
38:17 You just lost your noodle and, you know what,
38:20 Mellisa helped her find it.
38:21 So you're all right.
38:23 So I just wanted to be clear.
38:26 I did make a mistake.
38:28 But we did not want to leave our Thai dish here.
38:32 And so this is my version but having said
38:35 I've never been to Thailand,
38:36 this is my version of Thai, vegetable pad Thai.
38:39 But eaten at a lot of Thai restaurants, so.
38:41 Oh, yeah. Oh, yes.
38:43 Around the world actually. She's eating that peanuts.
38:45 Are you eating my peanuts?
38:49 Yeah, I was speaking at a church recently
38:51 and afterwards this little boy came out to me
38:54 and he said, "Miss Brenda, Miss Brenda,
38:55 I got to tell you something" and I said, what?
38:57 He said, "Miss Cinda was snitching your food
39:00 and eating it behind your back.
39:02 I watched your cooking show this week."
39:04 He said, "I want to tell you
39:05 'cause nobody else is telling you
39:06 but she was snitching on you."
39:10 Seriously...
39:12 So someone's going to tell me,
39:13 you see, if Linda hadn't done,
39:14 someone was to gonna, you know,
39:16 tell me about, I know.
39:17 Peanuts are my favorite nut and she put them right by me.
39:20 So what does she think?
39:21 We're going to give them to Mom to take care off.
39:23 Okay, Mom, you just take these, guard on that...
39:24 How can I not eat them?
39:26 Yeah, you just guys,
39:27 Mom's going to eat the nuts too.
39:30 I'll take the nuts.
39:33 Now, you know where I get it.
39:35 You're busted, Mom.
39:39 All right, well, let's hear we got our tofu,
39:42 it's water packed.
39:43 And it has been rinsed and drained
39:45 and then to really get it drained well,
39:48 wrap it up in some, you know, a cloth,
39:50 and set something heavy on it...
39:52 Like me.
39:54 No, you're not heavy.
39:57 Okay, and so what I do is I'll give this, sis.
40:01 I'm just going to take and just cut it right down the middle
40:04 like that and then lay it on a side.
40:07 And then I'm going to cut it, strips of it like this and then
40:13 I'm just going to like that.
40:15 And... Oh, pretty nifty.
40:16 So Linda, if you turn that skillet on,
40:18 we're going to...
40:19 It's on. Blacken the tofu.
40:21 Okay.
40:22 And I love tofu,
40:24 I don't like raw tofu, I like cooked tofu.
40:28 And I like it because
40:30 it really takes on whatever flavor you give it.
40:32 It's right. Tofu doesn't have a flavor.
40:35 It really doesn't have a strong flavor...
40:36 So you flavor it by the sauces and seasonings
40:38 that you prepare with.
40:39 But it's the texture, it's the texture that I,
40:41 that really makes a difference to me.
40:43 If you have it raw versus if you cook it...
40:45 And actually if you freeze it...
40:47 Yes, you will get even different texture.
40:49 You will get even a different texture.
40:50 I actually like it frozen, Mom
40:52 because after you freeze tofu
40:54 and then you said... Changes the texture.
40:55 Texture, so a little chewer.
40:57 And so I like that like,
40:58 someone told me it tastes more like of a chicken texture,
41:01 you know, so...
41:02 I wouldn't know 'cause they're safe around me.
41:06 Oh, no she raises chickens for my grandsons.
41:09 Yeah, and they're like her pets.
41:12 Okay, so we have this really on high
41:15 and you can spray that,
41:16 sis, with a non stick cooking spray.
41:19 And, Mom, when she does that,
41:20 can you just add all of that tofu in there?
41:23 And we're going to put that in there,
41:26 then Linda's going to spray it once again
41:29 and we're going to just sprinkle
41:31 some blacken seasonings over it
41:33 and it just gives a little spice
41:34 and a little color,
41:36 and so you're just going to blacken that for us, okay?
41:38 And now while,
41:42 and here's the blacken seasoning.
41:43 So, Mom, after she sprays that,
41:45 you just sprinkle a little of that over that
41:49 and then we're going to let that really get,
41:51 you know, on high.
41:53 If we're going to do it on high
41:54 till it gets really nice and cooked.
41:55 And when she turns it over, you'll put the rest of it on.
41:58 Okay?
41:59 And so while she's, you know, browning up the tofu,
42:02 Mom, we're going to make the sauce.
42:04 So, Linda, why don't you turn that...
42:05 What's Cinda doing over there?
42:06 Oh, you know what, let's get her bit.
42:08 I was eyeing those peanuts, you know...
42:10 I know you better keep her busy.
42:12 Mom, I better keep Cinda busy.
42:14 So, Cinda, you're going to give me the juice of one lime
42:18 and you're going to squeeze it out in here.
42:20 Okay, I can do that.
42:22 And Mom's going to need that in her sauce.
42:23 Okay.
42:24 And then as soon as you're done with that,
42:26 we want you to julienne carrots.
42:27 Okay.
42:29 And when you're ready to julienne the carrots,
42:30 you stop me 'cause I want them to see how you're doing it.
42:32 Okay.
42:33 Okay, so she's doing that
42:35 getting our juice ready over there.
42:36 Mom, you can just add all this is,
42:38 the sweet chili sauce,
42:41 add all these ingredients here to that bowl
42:44 and I'm going to let you do it.
42:46 I've already spilled it, don't tell on me though, okay.
42:52 You're telling on yourself.
42:54 Well, you know, Mom says to stay honest,
42:56 so I want to be honest about stuff so I did it.
43:00 And so we're going just put all that.
43:03 Now, the one thing,
43:04 ingredients that you might not have heard before
43:06 but I have the chicken better than bouillon
43:09 no chicken base.
43:12 I, this is my very favorite brand
43:16 for chicken seasoning
43:19 for vegetarian chicken seasoning.
43:21 It is just has a wonderful taste,
43:23 I use it for a lot of things.
43:25 Interchangeably we grew up
43:27 with McKay's chicken style seasoning,
43:29 you can use that or your favorite vegan,
43:33 your favorite vegan one as well.
43:37 And I'm just going to put this, actually Mom,
43:40 I'm just going to get...
43:45 Do you want me to julienne?
43:47 Linda, can I have your spatula please
43:48 'cause this is not working.
43:49 Do you want me to start julienne these?
43:51 Yup, give two seconds.
43:53 Mom, may be you can get it off with this.
43:54 And then add that lime juice inside that.
43:57 She's going to just stir that up
43:58 and bring it to a simmer,
44:00 okay.
44:01 While she's doing that,
44:02 let's go and see what Cinda is doing.
44:04 This is what you call a julienne peeler...
44:05 A carrot.
44:06 Okay, peeler,
44:08 not a pillar, a peeler
44:09 and this here has already been washed.
44:12 Here see that, do you see the ridges on this?
44:14 Can you see that?
44:15 Yeah, looks dangerous and it is dangerous.
44:17 Don't want to get that near your,
44:19 because that won't be a vegetarian dish
44:21 anymore if you do.
44:23 So you're just going to go like this.
44:25 And try to go by the end to get smaller ones first.
44:28 So you want the size,
44:29 I rather than long strips I want short strips.
44:31 All right.
44:33 And if she's going to just julienne those
44:35 so that I have...
44:36 See how it does little tiny strips.
44:38 It really is the cool thing. It really is.
44:40 If you don't have one of those, you can use a grader,
44:42 that works too, you know,
44:44 for, if you have a convert grater.
44:45 All of the lime? All the juice right in there.
44:48 And then I'll put this over here.
44:51 So, Mom, you just stir that up.
44:55 And we're going to just bring that to a simmer.
44:59 I don't think she's got my fire on.
45:00 Oh.
45:02 That's, you know, what that's help,
45:03 Mom to get your burner going there, all right.
45:05 There it is, how's that? All right.
45:07 Very good.
45:08 So now while she's doing that...
45:09 Word of warning, I would not let your children,
45:12 your younger children do this
45:13 because if you...
45:14 No.
45:16 If you start doing this fast, this will julienne your finger.
45:18 Yeah, it's not a good plan.
45:20 So I wouldn't do that. Treat it with respect.
45:22 Just like you would to a very sharp knife in your drawer,
45:24 you're gonna treat it with respect.
45:26 Exactly.
45:27 Okay, so now I've got my pea pods going on here
45:30 and we're going to just cut them at an angle.
45:33 So you can see I've just taken a bunch of them like this
45:37 and I'm just gonna cut them at an angle like that.
45:44 And that's all there is to that.
45:46 So I'm just gonna take some more
45:48 and I just put them,
45:49 pile them all the way up like this and...
45:53 And you want them at an angle.
45:55 And then I've got another one right here.
45:58 So there's a lot of things going on now, isn't there?
46:00 So, let's see how, Linda, how's our tofu doing?
46:02 What do you think?
46:04 Is that ready to put the other skillet on?
46:06 Not quite, but let's see we're gonna,
46:10 we're gonna make that okay.
46:11 But normally I would make it even a little bit darker.
46:15 And as you say, it needs to be blackened.
46:16 Yeah, I normally blacken it
46:18 so it's a little bit darker than that.
46:20 But that's okay.
46:21 In interest of time, Linda,
46:23 would you put the other skillet out
46:24 and put that other skillet on.
46:28 And now we're going to do
46:29 where we toss all the vegetables together
46:31 and make it all happen.
46:32 So, you don't need that actually
46:35 'cause there's enough right in there.
46:36 Our precooked onions for everybody that knows
46:39 the Micheff Sisters, you know, we like our onions cooked.
46:42 And we're gonna put the broccoli in there, Mom.
46:46 You know, I actually went to someone's house
46:48 and they thought that we just didn't like raw onions
46:52 and so they actually blended them up
46:56 and hid the onions in the dish.
46:58 So that when I ate the dish it was full of raw onions
47:01 and honestly raw onions make me sick
47:05 and so it really hurt, bothered my stomach.
47:07 So I was sick for the rest of the day.
47:09 Yeah, they bother me too. Yeah, raw onions.
47:12 Okay, that's good, sis, that's a good amount.
47:14 Mom, excuse me let me just
47:15 throw that in here pan right there
47:17 and that's a good amount right there.
47:20 So toss that up,
47:21 you want that just to as high heat as you can, sis.
47:25 It's on high.
47:26 And you want to, you want it crunchy tender,
47:28 so it doesn't have to cook very long at all.
47:31 And what you're going to do is,
47:33 is that on as high as it will go?
47:34 It is.
47:36 Okay, so, what we'll do is we will...
47:38 I maybe need to see if it's crunchy tender,
47:41 it might be ready.
47:43 Let's see...
47:47 Yeah, it's crunchy.
47:49 But it's not tender. It's not tender.
47:52 It's crunchy.
47:55 All right, so,
47:56 what we're going to do is just
47:57 as soon as that gets crunchy tender.
47:59 Mom, how are you doing over here?
48:00 Her sauce is done. It's all done.
48:02 It looks wonderful.
48:03 All we're going to do in just a couple more minutes
48:05 we would just add our,
48:07 these already precooked rice noodles,
48:09 cook them according to package directions.
48:11 We're gonna throw that in that pan
48:13 with the vegetables.
48:14 Add the tofu and mix our sauce and toss it together
48:18 and you're gonna garnish with lime wedges
48:21 and some garnish with some hard chopped peanuts.
48:24 Let's take a look right over here
48:26 already one plated up and ready to go.
48:30 That looks delicious.
48:32 And it's really simple to make, isn't it?
48:35 Well, my sisters and I have six cookbooks out
48:38 and right now, Mom,
48:40 we want to show them
48:42 how they can get all six of them.
48:43 Well, you better because they are good...
48:44 Good cookbooks? Oh, yes.
48:47 There you go.
48:50 If you've enjoyed the recipes you've seen today
48:52 and would like to purchase your own copy
48:54 of one of their cookbooks,
48:55 including their new cookbook 'Cooking with Kellogg's.'
48:58 You can write to 3ABN, PO Box 220,
49:02 West Frankfort, Illinois 62896.
49:05 That's 3ABN, PO Box 220,
49:09 West Frankfort, Illinois 62896.
49:12 You can call 618-627-4651.
49:16 That's 618-627-4651.
49:20 Or if you'd like to contact the Micheff Sisters
49:22 for speaking appointments or concerts,
49:24 you can do so at their website at MicheffSisters.com.
49:28 That's MicheffSisters.com.


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Revised 2016-10-31