Participants: The Micheff Sisters
Series Code: TDYC
Program Code: TDYC016077A
|
00:01 I want to spend my life
00:07 Mending broken people 00:12 I want to spend my life 00:18 Removing pain 00:23 Lord, let my words 00:29 Heal a heart that hurts 00:34 I want to spend my life 00:40 Mending broken people 00:45 I want to spend my life 00:51 Mending broken people. 01:07 Hello and welcome 01:08 to our 3ABN today cooking program. 01:11 We're the Micheff Sisters. 01:13 I'm Linda. I'm Brenda. 01:15 And I'm Cinda. 01:17 And we have a super program for you today. 01:21 Sure you do. 01:23 In fact, it's called Super subs. 01:28 Now there might be some places in the world 01:29 or it's just that maybe people don't know what subs are. 01:31 So may be we should tell you what super subs is. 01:35 Subs is short for substitution 01:38 and I'm going to substitute these two sisters for me. 01:43 No, I don't think so. 01:45 No, that wasn't kind of sub that we were talking about. 01:47 Subs are something that my husband loves. 01:52 So I think most men like subs. Except my husband. 01:55 Yeah. He's not too fond of subs. 01:56 That's not, it's okay it's enough everybody else. 01:58 It's different feelings between different kind of bread. 02:02 Depending on what part of the country you're in, 02:05 some people call them hoagies. 02:06 That's true. That's true. Yeah. 02:08 So I don't know super hoagie 02:10 just doesn't have a rhyme to it so... 02:14 we're gonna do subs. 02:16 That's true 02:17 and the subs are just basically an oversized hot dog bun 02:22 with all different kinds of fillings in it, right? 02:26 Or it's really an elongated oversized bun 02:32 but it could be a European type of bun, it could be... 02:38 All different kinds of breads, they have wheat breads, 02:40 if you know, all kinds of... 02:41 That's right. You know, rye or oat bread. 02:45 You're favorite. You're favorite. 02:47 That's right, you can use. 02:48 In fact, I think you're gonna find 02:51 your favorite submarine sandwich 02:54 right here today. 02:55 On this program. It's all over here. 02:57 So stay tuned and you don't have to worry 02:58 about writing down the recipes 'cause guess what, 03:01 we already have them all written down for you, 03:03 you can go to 3ABN.org and click on recipes 03:07 or you can go to micheffsisters.com 03:09 and we show the picture of the recipe 03:11 and the recipe there as well. 03:12 That's right. 03:14 And were gonna start off with you're sub... 03:18 Oh, you know, we should do, 03:19 we should show you what we're gonna stat off with. 03:21 That's right. All right. 03:22 But then we'll show to you, 03:23 we'll show you everything for today. 03:26 That's a good idea. 03:27 So we're gonna start off with my Philly Steak Sub. 03:31 So if you look at all that gooey cheese on it... 03:34 Then we're gonna have Chicken Salad Subs. 03:37 Oh, that looks good, sis. 03:40 And then we're gonna have an Italian Meatball Sub. 03:43 And that's a real traditional type of sub 03:45 that people think of as well, 03:47 but we have some nontraditional which is my Top Dog Sub. 03:50 Wow. What you wonder what that is. 03:53 And then we're gonna have a Grilled Eggplant Pasta Sub. 03:58 Well, that sounds wonderful. 04:01 Well, I always when I was little, 04:03 I liked to put spaghetti in my, and make a sandwich out of it. 04:07 So now I can just have it when I'm big. 04:09 Every time it was your time to fix supper for all of us, 04:13 we knew it was gonna be something in the sandwich. 04:15 Yes. 04:16 And it was usually the spaghetti. 04:18 Or macaroni and tomatoes. 04:19 Yeah, some kind of pasta too. Oh, that's true too. 04:20 Yeah, and she had spaghetti it was always in the sandwich. 04:24 I've even seen her... 04:25 Cinda, you probably remember too, 04:27 she took spaghetti sandwiches to school. 04:29 Oh, they're very good, very good and very economical. 04:33 Well, now they're gonna get a chance to taste. 04:35 Let me read the first recipe for you 04:37 it's going to be my Philly Steak Sub. 04:40 For this you'll need: 05:02 Now, this is Linda, if you can get those onion saute 05:06 and here we already got them slivered. 05:08 Cinda, if you'd sliver up the peppers for us 05:10 and as soon as you have them done 05:11 just put them right in there 05:13 and I'm gonna put her mushrooms in there too, 05:15 and now while that is happening 05:17 can you use that back burner, Linda, 05:19 and get me that are the big pan over here. 05:22 You want the big pan. 05:23 I want the big pan, so you move this one over here. 05:25 All right. 05:26 And I'll take this one just look that go right there. 05:29 I want to share it to you, 05:30 I've got two different types of meats, 05:32 that I like equally 05:33 and so I want to share them with you. 05:35 This is the butler's soy curls 05:38 and these are gluten free option for someone. 05:42 So they don't have, 05:44 let me just pull this a package apart 05:46 so you can see there, Butler Soy Curls, 05:48 there you go. 05:50 They don't, it's a gluten free product 05:53 and so I like the texture in this product 05:56 it has a real chewy texture, doesn't have a lot of flavor, 05:59 so you have to give it the flavor 06:01 which I have done in here 06:03 and the recipe I've told you to add 06:05 the Mckay's beef style seasoning right here. 06:08 And people have shared with us they really love 06:10 how we show you what we're using 06:12 and we don't get paid for this at all, 06:15 that we don't kick backs from this at all. 06:17 Just helping you see our tips when we find something we like. 06:19 So that's Mckay's beef style seasoning 06:22 and I've taken that and put four cups of water, 06:26 a tablespoon for each cup of water 06:27 and then simmer down on the stove 06:29 for about you know... 06:31 You want this in here? I do. 06:33 And Linda, if you could put some or Cinda, 06:35 after that can you put some pan spray 06:38 and then burn up these soy curls, 06:41 because the soy curls have already been stemmered 06:45 in cooking since you know, it's only in our program 06:49 so I knew you wouldn't have time 06:51 to go to the whole program and do that, 06:53 so they've already been sauteed and they are flavored 06:55 with that Mckay's beef style seasoning and are delicious. 06:58 While those are simmering though, 07:00 I want to share with you an equally favorite of mine 07:03 and that is the heritage health foods 07:07 and these are their Vege-Steak, so I want just show you those 07:11 and then I'm going to show you what they look like. 07:12 There you go. 07:14 They have some amazing food, oh,... 07:15 They really do, they have wide variety of products 07:18 and this is what these look like, 07:21 they're thin steaks, 07:23 they're perfect for a steak sandwich 07:25 and when I make these... 07:27 Today, I've chosen to do the soy curls, 07:29 but when I make these 07:30 what I do is I just dredge them some flour 07:34 and I sauteed them on the stove 07:37 and then I add them 07:40 to the pepper and onion mixture, 07:43 mushroom mixture over there. 07:44 So with these they're already flavored. 07:48 You don't have to give them a seasoning. 07:49 So, if you don't want to spend 07:52 and you want to take that extra step, 07:54 use the heritage food 07:55 because they have already have their own flavor 07:57 and so you just dredge them, 07:58 fry them up a little bit and add them to that. 08:01 Is there a seasoning for this? 08:02 There is just some red pepper flakes 08:04 which is optional, 08:06 so you don't have to add them if you don't want to. 08:08 And here is some salt 08:10 and then I wanted to share with you, 08:15 so I'm gonna put these over here. 08:19 As soon as this is done cooking 08:20 what I'm going to plate up for you for a sub, 08:24 I have just... 08:26 I'm so excited about this company called, WayFare. 08:30 Oh, I love it. 08:31 And they have the most amazing products. 08:34 This is their salted whipped butter in this one, 08:38 and this is their Jalapeno Cheddar cheese. 08:41 And this is what we're gonna drizzle 08:43 on the Philly Steak Sub today, is that it is so delicious. 08:48 Normally, I had... 08:50 Can't really find a cheese, a vegan cheese that I like, 08:53 so I normally just skip the cheese. 08:55 And I happen to meet the owner he was telling me, 08:58 I don't, have you tasted mine? 08:59 And I was like, I'm kind of, I don't about that, 09:02 you just give it a taste and try. 09:04 So I did and I was hooked, I love it. 09:08 In fact, I just want to while they're sauteing 09:11 since they have it, I asked him for a special favorite. 09:14 I said, I want to share this with our viewers 09:17 around the world. 09:19 They have so many different kinds of options here, 09:22 that I want to share with you. 09:23 They have a dairy free cream cheese, 09:27 and I'm just gonna, I think I'll just sack them up here 09:31 'cause you can see on the sides, 09:32 so they have a dairy free cream cheese, 09:35 they have different flavors of it. 09:37 This is just the plain cheddar cheese on that, 09:40 there you go. 09:41 This is a dairy free onion chive cheese. 09:45 Oh, that sounds good. 09:46 Right here, and they have 09:48 oh, this is so good a creamy French onion dip, 09:52 so if you like chips so you want something to dip in 09:55 they have it. 09:57 Also they have a sweet cinnamon butter, 09:59 whipped butter, 10:01 and then they also have a dairy free sour cream 10:04 and the thing that I love the most about this sour cream 10:07 is that there is no after taste. 10:10 These taste... 10:12 I guess, if I had to tell you 10:13 why I was excited most about them, 10:15 it's that they don't, you know, 10:17 sometimes people will say, "Well, that's good for vegan." 10:19 You know, like these are just plain good. 10:22 So you don't have to, 10:24 it's not just because it's vegan 10:25 they're just plain good, 10:26 I think anybody would enjoy these. 10:28 So I'm gonna put these back here. 10:29 And sis, if you would turn on another... 10:33 We have to take some of this whipped butter 10:35 and can you see how nice that is, 10:38 and a knife. 10:39 And I'm going to just take a sub bun here 10:42 and we're just gonna grill it on the stove, 10:43 if you would make that nice and hot. 10:45 Okay, I'm working on it. 10:48 And I like to just grill those 10:49 so they look like they've been on the grill sis, 10:51 so they kind of just, 10:52 you have to a have a little bit of darker edges. 10:55 So I'm just gonna open this up and look how this spreads, 10:59 okay, oops, I'm sorry, I moved that on you 11:01 and director is going to go what she's doing. 11:03 Look how nice that spreads for the bread, 11:05 it really you would really have a hard time 11:08 and believing it's not real butter. 11:10 It's wonderful. 11:11 If, by flavor and by the way it acts 11:13 it's just amazing. 11:14 So sis, would you grill that for us, 11:18 and then we're going to put it back on here. 11:21 And I have this is their cheddar cheese 11:25 that we're gonna use as our topping on it, 11:28 right here. 11:30 And what we're gonna do is we're gonna take that... 11:34 How's that looking over there? 11:37 I was just trying make sure it wouldn't burn. 11:38 Sure. 11:40 I know you want it brown but... 11:42 Exactly, if that pan looks hotter than that one, 11:45 why don't you to put all those over there 11:47 and mix them with those onions and Cinda, brown that up 11:50 and here may be that will get it just a little bit faster. 11:55 And then, 'cause they're ready to add. 11:57 Your wanting this over here. 11:58 Yep, just put all those in there. 12:00 And then I'm wondering, if pan is hotter, 12:02 let me use that pan, Cinda. 12:03 Okay. 12:05 You see what I mean, since it is already hotter, 12:07 there we go. 12:08 I'll put this over here for you. 12:13 And then we're going to just assemble our sub, 12:19 where we're gonna pretend 12:20 that this is really grilled and nice, 12:22 so here oh, look how nice it is, 12:24 look at that. 12:26 Put some on there, Cinda, real quick. 12:27 You just go ahead and pretend. 12:29 Just go ahead and be generous put them on there. 12:34 And a little bit more 12:36 and a little bit more, there you go. 12:38 And here we are 12:40 and then you're just gonna drizzle this sauce 12:43 just like this across. 12:45 Wow. 12:46 And close it up and you have a sub ready to eat. 12:50 And here is one already prepared for you. 12:53 Wow. 12:54 Doesn't that look good enough to eat? 12:56 It looks delicious. 12:58 Well, I think something else is delicious is Linda, 13:01 your chicken salad sub. 13:03 Oh, that's true. 13:04 All right, let me read the recipe. 13:06 Okay, for that you'll need: 13:34 This is an easy, easy recipe to put together. 13:37 Why I think most of them are. 13:40 That's a wonderful part of having a sub. 13:42 Yeah, that's right. 13:43 Well, I have added to this sub some garbanzo beans. 13:48 Now, my husband does not like garbanzo beans, 13:50 so when I tried this out 13:52 and then he said, "Oh, that's good." 13:53 Then when he heard me tell somebody 13:54 that I put garbanzo beans and then he was like, 13:56 "Oh, no, not garbanzo beans." 14:00 Oh, my God. 14:02 So then did he did not like it then 14:04 our suggestion. 14:05 He just didn't like the sound of it so much. 14:08 But he'll still eat it, okay. 14:11 You just can't you know. 14:12 Sometimes, you just keep those things to yourself. 14:14 Well, and this is some vegan chicken 14:19 that actually is made by heritage foods 14:21 and that's a company that I live by 14:24 and it's really a special place. 14:27 But they're the ones, the same ones 14:28 that make that steak. 14:29 Yes, yes. 14:31 You mean, their company is near where you live. 14:34 That's exactly right. Keep her straight. 14:37 Yes, that is exactly right. Yes, that is exactly right. 14:42 So anyways, you just mix the two together, 14:45 the chickpeas and you mix up the chicken, 14:49 and we're gonna add some olives to it, 14:52 and I chose to add some green olives. 14:54 Okay. 14:56 And then we're gonna add some grated carrot 14:57 just to give it a little crunch and color. 14:59 Those are the natural green olives, aren't they? 15:01 Yes, they're the natural green olives. 15:03 Because that's the only kind of olives my husband will eat. 15:06 He won't eat any other kind of olive 15:07 but he likes those 'cause they are natural. 15:09 Yeah, they are the natural green olives. 15:10 And they're an, a real mild flavor. 15:13 Okay, then I'm going to put the mayo in. 15:15 And oh, okay, I'll just put some of these 15:19 I put the one in that I'm going to spread 15:21 but that's, okay. 15:22 I'll leave about that much for spreading. 15:24 There you go. 15:25 Okay, now it looks little different. 15:26 Okay, here is the onion powder 15:30 and then I use instead of the Pickle relish 15:33 I use dill weed. 15:35 And it gives that like a little bit of pickleish, 15:38 you know, taste. 15:39 So I stirred all up into my mayo 15:41 before I mix it into everything else, 15:43 so it's the seeds... 15:45 Of course, you can do it all in one bowl 15:46 make a mess in one spot. 15:47 Yes, you can. 15:49 And then you just whip it all together 15:51 and now while we're doing this 15:52 and getting it ready for our sandwich, 15:54 I'm going to ask Brenda to grill the sandwich. 15:57 Okay. 15:59 Taking some of that WayFare margarine and... 16:04 Putting it in there and Cinda, I'm going to ask you 16:06 to do some tomato slices, 16:07 and you can do them whole or half slices, 16:09 whatever you feel like. 16:12 And we're just going to mix this all up. 16:16 And that's on right? That's on. 16:19 All right. 16:21 I was surprised about how fast I was thinking 16:23 mine wasn't going to grill that was like right now, 16:25 and it's like well, okay it's pretty good. 16:27 Anything about this chicken salad 16:29 is you can make it up like the day before. 16:32 And then you just... 16:33 Couple of days before? 16:34 Couple days before and out it in the fridge 16:36 and then you have it for your lunches 16:38 or I mean make it sack lunches for your husband, 16:42 your kids and that's all you have to do just mix it up. 16:46 And you can also add your favorites 16:49 maybe you like black olives instead 16:51 or maybe you don't want carrots 16:52 but you want something else mixed in. 16:55 And that's... 16:56 Just make it your own, okay. 16:59 And that's all we do with that. 17:00 And Cinda's for some tomato slices 17:02 and how's that coming? 17:05 Well, we're getting there. 17:06 And you can add extra mayo if you want 17:09 or you can just do it like this 17:11 with the margarine on and do that. 17:13 You know, it's kind of need to have a sub party sometime. 17:17 Like if you are inviting people over 17:19 and have them all bring their favorite kind of sub 17:22 and have a sub party, kind of, like you know, 17:24 what you do with pot luck, only it's a sub. 17:26 And I think you get a lot of 17:27 interesting type of ideas as well. 17:30 You know, what I like to do? What? 17:32 I like to have a sub party but I furnish everything 17:37 I have a big buffet 17:39 and I have several different kinds of sub buns 17:41 and then I have al lot of fillings. 17:44 Oh, that'd be really cool. Yeah. 17:47 And everybody can go through 17:49 and they can make it right there. 17:51 That is as neat, a sub bar. Oh, that's a good idea. 17:54 And there are so many people 17:55 that are gluten intolerant nowadays 17:57 that you could easily have some gluten free buns. 18:00 Yeah. And gluten free sub, yeah. 18:02 Oh, that's okay. 18:04 And if you wanted this one gluten free... 18:05 Okay, how is that, sis? 18:06 You would just leave out the chicken. 18:09 Look at that. All right. 18:10 Oh, you're going to put this down first. 18:11 Yeah, we're going to put this down first. 18:13 What about that? 18:14 We can put a little bit on it if you want or we... 18:16 We don't need it because you put the margarine on. 18:19 Margarine on. Oh, yeah, that's true. 18:21 And so and then we're going to put 18:23 some chicken salad down here, here we go. 18:28 And then some lettuce and if you like onion on it, 18:32 put onion and whatever it is that you like 18:35 and then you just put it like that 18:37 and you've got a sub bun. 18:38 Of course, you have to know what... 18:40 And then you just go like this. 18:47 Okay, drum roll. 18:49 What does she think? What does she think? 18:51 I don't know if she's going for another bite 18:52 she doesn't know. 18:54 I don't taste the chickpeas. 18:55 Really? You don't? 18:57 You don't? Here try it. 18:58 Oh, no. 19:00 It's good, not that it's terrible or anything 19:02 but you know, that bite I didn't taste any chickpea. 19:06 I didn't taste any chickpea either. 19:09 Yeah. 19:11 When you mix it all up together... 19:12 Are you amazed? It just gives it, no. 19:14 I didn't taste any chickpea either. 19:15 Yeah, right. 19:17 It gives it a, more like a little crunch to it. 19:21 And it just changes the texture little bit 19:23 but you really can't tell that you have garbanzos in it. 19:24 Oh, that's really, you can't, that's really good. 19:29 Sis, I think you've got a winner. 19:30 Okay. 19:32 You're going to want to try this once. 19:33 You're going to try, I did try it. 19:35 Take a big bite. I did try it. 19:38 Now we have for our next one 19:41 is Cinda's Italian meatball sub. 19:45 Oh, Brenda, could you read that recipe 19:46 well, I'm busy? 19:48 Yeah, I sure can. 19:50 For her meatballs you will need: 20:29 Wow. 20:31 I love meatballs and so... 20:34 Me too when especially her Cinda's. 20:38 But I like them frozen. 20:40 Yes, because I actually brought some 20:43 and I had them frozen 20:46 and I went into our prep kitchen 20:48 and she's eating them. 20:50 Well they're very good. Frozen. 20:54 I love them they're just like eating popsicles or something. 20:57 I like your meatballs too, sis, 20:59 but I think if you had a vege-burger sub 21:01 I would be all over it. 21:03 Oh, my, yes. 21:04 She makes the best vege-burgers. 21:05 Vege-burger is my favorite. Yes, and they're amazing. 21:09 Well, vege-burgers it just didn't fit. 21:13 So I figured, I would do the meatball ones. 21:16 Someday you got to do a vege-burger one for me. 21:21 Okay. All right. 21:22 You're on. You're on. Okay. 21:24 It'll be on our buffet 21:28 when we do the submarine buffet. 21:31 I'll help you host it, even cook I'll help you out. 21:33 Okay. Yeah, I'll be your sous-chef. 21:35 Okay. All right. 21:36 hey, you're on. All right, let's do it. 21:39 You heard it right here folks, you're all invited. 21:40 How can I be on when I'm in Michigan. 21:43 You got to come visit. Oh. 21:45 We'll do it at mom's. 21:46 Oh, that's true we can go up to mom. 21:48 Hey, mom, you on sub party, a super sub party. 21:53 Well, invite the brothers. There you go. 21:56 We'll get Kenny cooking. Yeah. 21:58 Okay, these meatballs are very easy to make 22:01 and they're very versatile because you can... 22:04 I make them like 200 at a time 22:08 and I'll keep them in the freezer. 22:10 Because she is having the freezer. 22:11 I always have them in the freezer, 22:13 in that way whenever you need a meatball, 22:17 I mean you wanted an easy lunch or an easy dinner 22:20 if you have surprise guests, get the meatballs, 22:24 you can make all kinds of things with meatballs. 22:26 I like your sweet and sour meatballs. 22:28 And I like your sour made mushroom sauce on them. 22:32 So see there is lots of way that you can do the meatballs. 22:34 In fact, if I'm at my home most of the time 22:36 I'm at her house for Sabbath dinner 22:38 and her sweet and sour meatballs 22:40 are one of my favorite. 22:42 I do like that. I like them too. 22:43 So Linda, I want you to put the tofu. 22:47 All right. And our Micheff's onions. 22:51 This is Micheff Sister onions because... 22:53 You know, what that is right. 22:54 That means onions are cooked till clear, 22:57 we don't use raw onion, 22:59 so they're already cooked till clear. 23:01 I've never met a raw onion I like. 23:03 They were translucent. 23:04 So Linda, you're going to put all of your... 23:07 these ingredients and you got your tofu, your... 23:13 Which we've drained the water out of. 23:15 You've got your almond milk, 23:17 you've got your braggs liquid aminos, 23:20 you've vege-sal. 23:21 I use vege-sal all purpose seasoning, 23:23 it's my favorite all purpose seasoning, 23:25 but you can use your favorite all purpose seasoning. 23:28 And so Brenda doesn't feel left out. 23:31 I really, I was getting that left out feeling over here. 23:34 You can have the blender. 23:35 Oh, no, thank you I'm not that left out. 23:39 Okay, so we're going to add our... 23:43 You can just put all our dry ingredients in. 23:46 This is chopped pecans. 23:48 Am I supposed to get acquainted with this olive oil, 23:50 we've already said how do you do 23:52 and you know. 23:53 Well, yes, you could 23:55 or we could leave that for later. 23:59 No, we could do that later. Are you ready for the takeoff? 24:01 We were getting real friendly here so, okay. 24:03 You ready? Yeah, go for it. 24:08 So we're going to add our pecans 24:10 and you can, lot of times I will do pecans and... 24:16 A different kind of a nut. 24:18 And walnuts. 24:20 Now this is a ground burger I like the... 24:25 Yves burger. Yves burger. 24:27 But it's kind of it's getting hard to find 24:29 and I'm not sure why? 24:30 Let me share with you 24:31 if they have a hard time finding that, 24:33 the harvest foods burger is really good. 24:38 I was going to say also you could take those steaks 24:41 that you just showed us 24:42 and you could grind those up in the food processor 24:46 and you could use that. 24:47 So here is where you go. I'll do clean up. 24:52 That tastes a lot like mom's burger that you know, 24:55 the burger we had growing up I think. 24:57 Yeah. That they don't like anymore. 24:59 So if you want that the burger 25:01 where you used to growing up, grind that the harvest food. 25:07 So you're going to mixture your dry ingredients together 25:10 and then we'll pour our wet ingredients 25:14 into the dry ingredients and get it all incorporated, 25:17 and you don't have... 25:20 You want your dry ingredients to be well coated 25:25 because you want it to bind together. 25:27 And the oats helps it to bind it together. 25:32 How's this? 25:35 That looks pretty good. Just bring it here, Melissa. 25:41 Melissa is showing me, come here, Melissa, 25:43 she's going to show you, come here, Melissa. 25:49 We're going to get around the area, 25:50 you just ready. 25:51 She wanted you to see the vege-burger 25:53 that you can use. 25:55 And I probably say it wrong. 25:56 Oh, that's why she wants me, I had it all wrong, folks, 26:00 it wasn't harvest at all, it's heritage foods. 26:03 I wondered who harvest was, but. 26:06 Okay. Melissa keeps that straight. 26:08 Melissa is always saving the day for me, 26:09 and tell me it's heritage foods. 26:10 Okay, can you put a little... 26:12 I apologize to heritage foods. 26:13 Put a well in the middle. Do you have that all? 26:15 Okay, there you go. Okay. 26:16 And let's put this in. 26:19 This is our liquid and you want to make sure 26:22 that you get that well coated. 26:25 And you can use gloves if you want 26:27 or you can use spatula. 26:30 Actually, at home I use spatula. 26:33 Well, and sometimes I give up and use gloves. 26:37 Actually this is an awesome recipe 26:40 that you can make with your kids, 26:43 because you can teach them how to do blender. 26:47 And you can... 26:48 Is this the given up you were talking about? 26:50 Okay, I gave up too I so come here to the gloves. 26:54 And then you can let them mix. 26:57 You can which they really have fun with 27:00 and also you can let them help shape it. 27:03 My grandsons live just like almost a mile away from Cinda 27:09 and she always has them in the kitchen 27:11 cooking with her, 27:13 and they dearly love it because you let them do it all. 27:16 Whatever it is you let them do it. 27:18 That's how they learn. 27:20 And they're going to be really good cooks, 27:22 I'm really proud of them. 27:23 I was going to say now they walk in the kitchen, 27:26 they go, "Auntie, do you need help? 27:29 What could we do for you?" 27:31 And I'll say, "Oh, can you, 27:33 you know you fix this, you fix that." 27:35 And they go, okay, and they just come and do it. 27:38 How's that, sis? 27:40 It's never too old to learn either. 27:41 I have girls from the academy where I'm telling... 27:44 You have a whole bunch right there... 27:45 And they come and they want to know 27:46 how to make patties, 27:48 they want to know how to make muffins, 27:49 they want to know how to make bread, 27:51 they want to know how to make soup 27:52 and so we've been having lot of many cooking classes 27:55 and they love it, 27:57 and then I let them keep whatever they made, 27:58 so then they're happy about that, 28:00 and they often share it with their friends. 28:02 See that's awesome. 28:04 Because, I mean, you do not know 28:07 how many teenage girls, 28:11 I mean and boys don't know how to cook. 28:15 That's true. Don't know at all. 28:17 Okay, so those are little big. 28:19 But usually they don't do lot of cooking in the home, 28:23 when that happens. 28:24 Actually, look how close you did 28:26 because look how close you did that was spot on. 28:30 Wow, and I didn't even know. 28:31 'Cause you want them to be a tablespoon size 28:37 that's what I do for all my recipes, 28:40 like all that they were talking about, 28:43 my sweet and sour and my you know, 28:45 I use a tablespoon size. 28:47 So you can do this if you don't want to eyeball it 28:51 at home I use a scoop. 28:54 This is a little one I forgot to bring my scoop 28:57 so we're not going to use that because I always use a little. 29:00 So Linda, let's... 29:02 Go like this rolling over here. 29:04 And Linda get in there. 29:07 Oh, I'm rolling too. And you're rolling. 29:09 Oh, I thought I was doing some over here, okay. 29:11 Rolling, rolling down the river. 29:14 Okay, okay, first there aren't any river. 29:17 I'll tell you what, when I would we just had a camp 29:21 out at Great Lakes Adventist Academy 29:23 for just girls, juniors and seniors. 29:25 And so I thought oh, I'll just go in, 29:27 they're going to go down and slip and slide 29:29 and I'll just go on in, no, I walked by. 29:33 Oh, come on, Mrs. Linda you've got to come with us. 29:36 And I'm like oh, great, I've got to go in there 29:39 and so I ended up going down the slip and slide. 29:42 You didn't. Yes, it's... 29:44 I would have loved to see that... 29:45 I would have done anything to see that. 29:46 Oh my. There is pictures. 29:48 I'd have shown you guys. Yeah. 29:49 There is pictures on the GLAA website. 29:52 Let me try out. Oh, well everybody go there. 29:54 Yeah. What is the GLAA website? 29:56 Great Lakes Adventist Academy website. 29:58 I know what is it though? Do you have a Facebook? 30:00 What is it Melissa? Great Lakes Adventist Academy. 30:02 Yeah. .com? 30:04 GLAA... It could be. 30:06 I'm not telling you everything. 30:08 Melissa help us out she's not going to end it up... 30:10 Anyways they spin you so fast you're going so fast 30:14 and then you land in this huge big pool, 30:17 it's a pool a mud pool really. 30:19 I had mud all over me everywhere, 30:22 they want to get up oh, you need to ride with us, 30:24 oh, you need to ride with us, by the time I got done... 30:27 Nobody wants you in their car. I was a mess. 30:30 Jim had to, her husband had to come pick her up 30:32 in the truck and he made her ride back. 30:36 No, but I... 30:37 That's the first time I've ever done that. 30:40 Oh, my. Okay, here guys. 30:42 You're going to spray a cookie sheet 30:45 and you're going to line them up on a cookie sheet 30:48 and but you don't want them touching 30:51 'cause you want all... 30:52 Oh, no touch. Yeah. 30:54 They could be real close but and then you will. 31:00 My grandsons like to wrestle each other, 31:03 I dot know what it is about boys will like to wrestle 31:05 and they like to wrestle, so I don't like that, 31:07 so I say no touching boys, no touching 31:09 when you're at grandma, said I'm like wrestling. 31:13 I don't allow them to beyond any other devices 31:16 when they're in the car with me. 31:20 They had to talk to me. How? 31:22 Linda has this roll that, well, tell them, sis. 31:24 They're not allowed to listen to any music, 31:26 they're not allowed to be on play any other games, 31:30 they're not allowed to be on their iPads 31:31 or their phones they have to talk to me. 31:35 If they're riding with me. 31:36 So I pick my I like to, 31:39 we have a dinner with grandma night, 31:42 whenever I'm in town 31:43 so they take turns of who was going to choose the restaurant. 31:48 And so they get in the car, 31:49 I pick them up and immediately Jason says, 31:52 hey, grandma do you have auntie Cinda's rules 31:56 still are your rules, do you do that too. 31:59 And I said, what do you mean auntie Cinda's rules? 32:01 We can't be on our iPhones or iPads 32:03 is that your rule grandma? 32:04 I said, yeah, that's so true. 32:10 Good job, sis. Good rule. 32:12 It's awesome because they talk to me 32:14 and they tell me all kinds of things 32:17 that they've done during the day. 32:19 And they talk nonstop, they don't even realize it. 32:22 I know, I love it. 32:24 I was like okay, we're going to incorporate 32:26 auntie Cinda's rules 32:28 'cause she is auntie Cida to my grandsons. 32:30 Okay, so what you're going do is then 32:32 when, you guys keep going 32:34 but you're going to spray these, 32:36 you're going to put them in a 350 degree oven 32:40 for 30 minutes and then you're done. 32:43 You can freeze them, you can use them, 32:45 do whatever you want. 32:46 So for our sub sandwich I've got some sauce heating, 32:51 no, I don't. 32:54 That's keep you honest, sis. Okay. 32:57 She's keeping herself honest. Yeah, exactly. 33:00 Now I have some sauce heating 33:02 and I'm going to take my sub bun 33:06 and you can do this two ways, 33:09 this is 100 percent extra virgin olive oil 33:12 so you can spray it on 33:15 or you can take your this olive oil 33:19 and brush it on. 33:21 So which ever way if you can't find it in the can 33:25 you can just brush it on. 33:26 I like the olive oil because it's Italian. 33:30 Exactly. 33:31 I mean, come on. I know and it's so good. 33:34 so we're going to brush it on. 33:36 When Cinda and I were in Italy we had so much fun 33:40 just sampling all the different places 33:42 that made olive oil, you remember that, sis? 33:44 Oh. 33:45 But you know what now they have stores in the states. 33:47 We have one in Knoxville. Are those same companies? 33:49 They have stores, olive oil it's different names, 33:53 they all have different names with their... 33:55 I'm amazed that how many flavors there are to olive oil, 33:58 all of oils just created equally. 34:00 Also, I'm going to do, I have all kinds of I grow, 34:04 name an herb, 34:05 it's probably in a pot outside on my patio. 34:08 Yeah, when you want a herbs say, sis. 34:10 It's pretty. 34:11 And so I don't know if you can see this 34:13 but I'm going to, I have some fresh basil here 34:17 and I'm going to chiffonade it. 34:19 so what to you do for chiffonading 34:21 is can you see this our mom going to... 34:24 Let's move over. Okay. 34:27 And you guys see this I don't if... 34:30 let's move this over. 34:32 Well, sis, you did a really awesome job 34:34 I want to shake hand. 34:35 I just want to well, you know, 34:36 congratulate you on your success. 34:38 No, give Linda a hug. 34:39 So what you're going to do is you lay your basil flat 34:43 like this lay it flat and then you're going to roll it 34:47 into a long roll like that. 34:51 And then for chiffonade you're going to just cut it real thin. 34:56 So that's what they call chiffonade. 35:00 See, and then... 35:04 We wedge that bun over there and make sure it's... 35:06 See how it's... 35:08 It just gets into little pieces like this 35:11 that's chiffonading, 35:12 so you're going to chiffonade that. 35:14 And then I have some meatballs. 35:16 So, I'm going to turn this off if it's bubbling. 35:18 Sure. Do you want them these in it? 35:19 These. All of them? 35:21 They're going to put, 35:23 yeah let's just put some of your meatballs in like this. 35:27 You dot need to cook because they have already been cooked, 35:31 so you just going to out them in your hot sauce. 35:34 You're going to take your bun, 35:37 that we have and we're going to put 35:41 which is the top there you go. 35:43 So we're going to put our meatballs in like this 35:49 and some sauce. 35:52 Oh, that looks good just like that. 35:54 I really should had a spoon. 35:56 Like that and you can even, 35:58 you can put as much sauce as you want. 36:01 And then you just put some of your fresh basil 36:03 like this over the top. 36:06 And close it up. And then you take a bite. 36:10 I think you should take a bite, sis. 36:11 I think she is our official taster in the program, 36:13 I don't want to take that job from her you see. 36:21 Not bad. Delicious. 36:22 Even if it is my recipe. They're delicious. 36:26 She has one here, garnish for you to see as well. 36:30 With just some carob sticks and bake chips, 36:33 doesn't that look delicious? 36:35 And what's next on the menu Linda? 36:38 Well, next on the menu is your top dog sub. 36:44 Oh, well, let me read the recipe for you. 36:45 For this you will need: 37:02 Well top dog sub is really like a polish hot dog sub 37:06 wouldn't you say, 37:07 because its got sauerkraut in it 37:09 and I love sauerkraut. 37:10 In fact, we grew up with our grandma 37:13 and you know always... 37:15 Make in homemade. Homemade. 37:16 She made homemade sauerkraut. That's right. 37:17 In fact, Linda still has her crock I think or you do, 37:20 one of you. 37:21 I do but I actually gave it to our brother Kenny, 37:23 'cause he makes sauerkraut like grandma did. 37:26 Oh, wow. 37:27 And so I thought he should have grandma's. 37:29 I've tasted his sauerkraut, he makes it really good. 37:31 That was sweet of you, sis. 37:33 Well, this recipe is so fast that it's hardly a recipe 37:38 'cause it's just throwing stuff together. 37:40 Linda has already sauteed her onions. 37:43 Sis, would you just chop up some, 37:45 just dice up some of our... 37:47 Diced or slices into circles. 37:49 Slices, yeah, slices into circles. 37:51 And then Linda you can turn that down 37:54 and I'm going to just, we'll get over here. 37:59 I'm going to actually change the pans with to you. 38:02 I'm going to put this over here. 38:03 So you want this off? 38:04 Nope, you're going to take this over here 38:06 and I'm going to take this one over here 38:08 and then you're going to put the sauteed potatoes. 38:12 All right. Okay. 38:14 And those are just cooked potatoes 38:15 they're already cooked. 38:17 We're having a seasoning with them or.. 38:18 Just a put a little salt in them 38:20 and then I have red pepper flakes, 38:21 I do love red pepper flakes, you can delete them out, 38:23 it's not essential but I really suggest them 38:26 I think it just really enhances it. 38:29 And you can add more or less or leave them out if you want. 38:34 Do you know people ask me, 38:37 what is it about you micheff sisters 38:41 that like hot and spicy food, 38:43 we grew up with hot and spicy food, 38:45 our daddy hot and spicy food. 38:48 And our grandma. And our grandma. 38:50 Well, he always said cayenne is healing, 38:51 cayenne pepper so that's why he would use that. 38:53 It's hard defined I mean, something hot enough for dad, 38:58 I have found some stuff hot enough for dad. 39:01 You know, the ghost peppers and the Carolina pepper. 39:04 But he doesn't eat as much of it anymore. 39:07 No. That's too much. 39:08 He does but he still oh, he still eat some... 39:11 I was just there a week ago, 39:14 and let me tell you he loves this still, 39:15 but real quick sis, you can go ahead 39:17 and go on over add that to Linda's pan over there. 39:21 I want to just go ahead and grill my sub 39:24 and I'm going to use some of this wayfare whipped butter 39:28 and you know, Melissa is so good, 39:30 my assistant and she teaches me so honest, 39:32 she told me that I told you the wrong website, 39:35 it's wayfarefoods.com 39:38 and wayfare is wayfarefoods.com, 39:44 wayfarefoods.com. 39:46 Check it out I think you're going to be amazed, 39:48 so I'm just putting some of this... 39:49 Can I interject? Yes. 39:53 They just reminded me 39:54 that Melissa is also so efficient 39:59 that while we were talking about Linda 40:03 going down the slide... 40:04 Oh, no. 40:05 She went online and found the picture. 40:07 Yes, yes. That's Melissa. 40:09 Can we show you... look it. 40:10 Oh, look at that... 40:14 Well, I'm telling you it was scary. 40:19 I'm telling you it was scary. 40:23 So where to go Melissa? 40:26 Well, it's time to get Melissa here 40:28 to say hi to you, okay. 40:29 And I can't tell you 40:30 how many times I went down there 40:32 'cause everybody thought I needed to ride on their 40:33 in their tube with them. 40:36 So now I'm just going to grill 40:38 I put some of that WayFare butter, 40:40 WayFare foods butter on there 40:42 and I'm just going to grill that, 40:44 so about the time she's got this ready 40:45 it will be ready. 40:47 And when she, I just want it just grill up those hot dogs, 40:51 you can use any hot dogs you want. 40:54 Some that are really tasty 40:55 and this is Heritage foods has some Little Links. 40:59 I think Melissa, 41:00 if you bring me the Heritage food Little Links can 41:02 I'll show you that those are really good here as well. 41:04 They have incredible 41:06 and that the neat thing about it 41:07 is they really do put really healthy things in it 41:11 and it's non-GMO, 41:13 and they put not as many ingredients 41:15 as you'll find in other things it's amazing. 41:18 They really do a awesome job. 41:21 They did so she's got and hold on over here, okay. 41:24 So and she is keeping me honest again mini links 41:29 so I'm sorry, and it's heritage foods 41:31 I'm just not representing you well enough today, 41:33 I'm going to get educated though, 41:35 because these are amazing, 41:36 they're just heritage foods mini links. 41:40 And you just slice those up in the same way, 41:41 and put them in they're delicious. 41:45 Well, let's see oh, look at that. 41:47 That looks perfect. See, that's perfect. 41:49 Here sis, if you turn that off. 41:51 Now we're just going to add our sauerkraut 41:53 and if you like a lot of sauerkraut which I do, 41:57 I would double this. 41:58 I would actually double it, wouldn't you? 42:00 Because I really like it a lot. 42:02 And... 42:03 We get it obviously get that from dad and grandma too. 42:06 That's true. And grandpa. 42:09 And grandpa that's true. 42:11 So now let's Cinda, would you just give me 42:14 some just yellow mustard over there if you can. 42:18 And well, I heard you know, squirt the mustard on 42:20 I've been known to squirt it all for me, you know, 42:23 so I'm standing back. 42:26 Well, if I could get the lid off, goodness. 42:29 And if you don't really get it down there well enough 42:32 it makes a terrible noise so... 42:35 Okay, and there we go. 42:36 All right, so now Linda, 42:37 you're going to put just a good generous portion 42:43 make sure we got some of those hot dogs on there 42:46 or vege-dogs I should say, how about those top dogs. 42:50 There you go. Cinda, you fold it up. 42:53 And let me put this over here. 42:55 All right, let's see what we do. 42:57 It's a little hot here but or give it a good roll. 43:00 Cinda is our official taster on this program, 43:03 nobody vying for this job though 43:05 except our viewers, so... 43:09 Oops, I can't lose that, okay. 43:19 You can go wow with those potatoes 43:21 and these delicious... 43:24 Well, so far she's got a winner and everyone of them 43:26 I think we're going to show you 43:28 the one she has already got plated up here for us 43:30 and Cinda does such great garnishing 43:32 and then she do a beautiful Job doing that. 43:37 And next is Linda's grilled, 43:40 I'm sure it's eggplant pasta sub. 43:43 All right, for that you will need: 44:15 Oh, that sounds good. 44:16 I make this up and I usually will make up 44:19 like about four cups at a time, 44:21 because I keep it in a container 44:24 and then I want to do my chops 44:26 or my veggie heritage veggie steaks 44:29 or whatever it is I'm using 44:31 and I need breading meal for it's already. 44:33 Before we start though go into a recipe 44:35 Linda, Cinda and I have special treat for you. 44:39 A treat? Yes. 44:40 Look at the screen, folks. 44:41 Look at the screen. What? 44:43 You know, could you just take a look here 44:44 that we just got the special, can we zoom in on that? 44:46 Is there anybody to just zoom in on that picture? 44:48 Oh, my heart. 44:50 That is where you landed in the hole 44:53 with all the mud. 44:58 That was crazy. 45:02 We couldn't resist you know compliments of Mark, 45:05 very faithful assistant Melissa Hoffman. 45:07 Oh, my. 45:08 What all do they put on that site 45:10 I hadn't even been there the girls just told me. 45:13 Great Lakes Adventist Academy website, folks, 45:15 and go on Facebook 45:16 Great Lakes Adventist Academy Facebook page, 45:18 oh, yeah, take care of you. 45:19 We have a lot of fun there let me tell you, okay. 45:23 You know, I have to tell you, sis, 45:25 I like your ears spaghetti sandwiches 45:28 when we were little. 45:29 You did? 45:30 So I'm looking for to tasting this. 45:32 You did? I did. 45:33 I have a confession to make to you, 45:35 I actually took a few of them for my lunch. 45:40 Now it's like I was the only one 45:42 that didn't does weird thing. 45:44 We fast up, we like it too. 45:47 Okay, and now I'm putting in these different seasonings 45:54 that we were talking about the onion powder, and the... 45:57 Hey, we're keeping you honest, sis, 45:59 mama is watching look at she did. 46:01 Mom, did you see that? Okay, okay. 46:03 I don't want to be tattletale or anything but you know... 46:05 All right, all right, all right, all right. 46:08 And here is the seasoned salt and it's as easiest 46:10 that now while I'm mixing this together, 46:12 Cinda, we are going to over here 46:15 to where we have an eggplant 46:16 and it's been washed and we're going to leave the skins on 46:20 and she is going to cut it up 46:21 and put in some salted water for us. 46:25 Nice little eggplant. Not to hug it to cut it. 46:29 Oh, she didn't say what to do with it. 46:31 I wanted to cut it and about one inch slices ort whatever. 46:33 She just want to make sure if though comfortable 46:34 being here on the program with us. 46:36 Yes, because it shrinks down. 46:38 It's like I got to meet the olive oil, 46:39 and say hello for a while. 46:41 About this big? 46:42 Yeah, about that big, that's pretty good. 46:45 And then Brenda, over here while she's doing that 46:48 I want Brenda, on the skillet to... 46:53 We have some that I do these in the oven 46:55 but then before I make the sandwich 46:57 I just put them here in the skillet little bit 47:00 to get brown them. 47:01 So I'm going to mix this 47:02 and you're going to brown the eggplant. 47:04 You want any oil or anything in here 47:06 or just a little bit or... 47:07 Just a spray. Just a spray. 47:09 Okay. Down there is some spray here. 47:10 Right here I have a olive oil spray you like that one. 47:12 Well, you can do that but I just want to show, 47:15 you see how thick this is right here, 47:17 see the thickness of this well, look at how... 47:20 Well, wait a minute I can hold it there long enough 47:22 in there to actually get the shot. 47:23 Yeah, see how thick that is, 47:26 okay, I'm going to show you now look at these, 47:28 this is what it shrinks down to I the oven, 47:30 you see why you need to make it so think. 47:33 It shrinks down and so it does spray 47:36 while you can actually heat those too. 47:38 All right so... And then well. 47:39 This appears to have being compromise this thing, 47:43 so... 47:46 I will help you here. 47:51 Okay. 47:54 Sorry, I didn't mean to. Clearly. 47:55 I think I squirted the can in my eye 47:56 I'm the mechanical one of the sisters, so clearly. 47:59 She is the mechanical one, okay. 48:02 That wasn't intentional, oh it was, I think... 48:04 Look what did you did? My goodness. 48:07 I think, I sprayed our camera girl, Tammy, 48:10 I'm so sorry, it wasn't intentional. 48:15 A little oil is good for the skin. 48:18 Yeah, just rub it in... 48:19 Especially olive oil. 48:21 Oh, here I'll rub mine on you. 48:23 Okay, now I got to these put those in the skillet. 48:26 Okay, I think I could do that, very sure. 48:28 Okay, and I've got my mixed up 48:30 and now she's is going to put hers into here. 48:33 Okay. 48:35 We're going to soak them 'cause it's got salted water. 48:37 And my defense setup was that tap was broken 48:40 just in my defense, you know. 48:42 This is salted water, we let it soak 48:45 and then what all we're going to do 48:47 is we're going to dip it in our breading mix here 48:51 turn it over put it on a truss, spray a tray 48:54 with vegetable spray. 48:55 Can I grill this right now? Yes. 48:57 Can we do one? Okay, folks, here we get in. 49:01 This one is little bit thick. Who is ready for... 49:03 I usually watch hot to spray, I've got this up, Cinda, 49:05 there are all our camera guys are moving back. 49:08 I think you better come up. I'll help you. 49:11 Okay, I'm trying to dip this while they're doing 49:14 whatever they're doing, okay. 49:16 You see there, that's hard. 49:17 Okay, now this is all you need to do. 49:20 We'll put at, we'll spray a tray, 49:22 ladies down, girls? 49:25 I'm trying to tell them how to make these. 49:27 Sorry, we decapitated the spray. 49:30 We? Seriously. 49:33 Whatever, I just put a flour on her shirt too 49:36 and I didn't mean to. 49:38 But anyways... But that's so attractive. 49:39 We put it on a tray and then spray the tops of this again 49:43 bake it for about 20, 25 minutes 49:46 in between I turn it over 49:48 and I can bake make them the day, 49:51 had a time 49:52 and then I just put them in the skillet a little bit 49:54 and brown them a little bit more, 49:56 and then we put them in the sandwich, 49:57 so it's very easy. 49:59 And if you get flour on you it's very good look, 50:01 it's quiet trendy I understand. 50:05 I don't know about that, but okay, 50:07 now this sandwiches made up of your like say 50:11 you had make your favorite spaghetti 50:14 this has marinara sauce on it. 50:17 And so we're going to take the bun. 50:19 Well, it's not quick grill, can you just give me a minute 50:22 now I'll see what I can do here. 50:23 Okay, give her a minute. 50:25 And you're going to take I just mixed marinara sauce 50:28 with some extra little bit of garlic powder in it. 50:31 That's probably I'll do this. Right, that'll help. 50:34 It's a little bit of garlic powder 50:36 and it doesn't take much for the sandwich 50:39 that it's so good. 50:41 So Linda, going back to your mud days 50:45 that surely traumatize me to even think about no way. 50:49 I didn't ever think I do that either 50:51 but you know what, the girls are so special 50:55 and they thought it would they just wanted me 50:57 to come there so bad so that's what I did. 51:00 And I went down a long time too. 51:03 Actually do you know that Joel and I 51:06 took our dad and mom out to California, 51:10 to see David and Katy and to have some fun out there 51:14 and I took them to a spa and they had a mud bath 51:19 and I took them papa and nanny in a mud bath 51:22 and they loved it. 51:25 It was so funny to see them playing in this huge big 51:29 it was almost like an oversized kitty pool full of mud. 51:33 Oh, my word. And they loved it. 51:35 Okay, look at she's got the spaghetti in there. 51:36 Now, this is syrup this spaghetti here. 51:39 That how it going down. 51:40 And she's got her eggplant on the bottom. 51:42 And on the top. So she does two layers. 51:44 Two layers of eggplant. Right. 51:46 Now this folks is what we call a sub, 51:49 a super sub. 51:50 A super sub, right there. 51:52 This is what we call a super sub. 51:54 All right, ready 51:55 and I don't know which angle to go. 52:04 Well, while she's enjoying that I'm going to tell you 52:07 that my sisters and I have six cook books out 52:10 and now all vegan vegetarian cook books 52:12 and right now we'd like to tell you 52:14 how you can get all six. 52:18 If you've enjoyed the recipes you've seen today 52:20 and would like to purchase your own copy 52:22 of one of their cookbooks 52:23 including their new cookbook Cooking with Kellogg's. 52:26 You can write to 3ABN, PO Box 220, 52:30 West Frankfort, Illinois 62896. 52:33 That's 3ABN, PO Box 220, 52:37 West Frankfort, Illinois 62896. 52:40 You can call 618-627-4651. 52:44 That's 618-627-4651 52:48 or if you would like to contact the Micheff Sisters 52:50 for a speaking appointments or concerts, 52:52 you can do so at their website at micheffsisters.com. 52:56 That's micheffsisters.com. |
Revised 2016-12-01