Participants: The Micheff Sisters
Series Code: TDYC
Program Code: TDYC016051A
00:01 I want to spend my life
00:07 Mending broken people 00:12 I wanna spend my life 00:18 Removing pain 00:23 Lord, let my words 00:29 Heal a heart that hurts 00:34 I wanna spend my life 00:40 Mending broken people 00:45 I wanna spend my life 00:51 Mending broken people. 01:07 Welcome to another 3ABN cooking program. 01:11 We are The Micheff Sisters. 01:13 And I'm Linda. 01:15 I'm Brenda. 01:16 And I'm Cinda. 01:17 And we are really excited that you joined us today, 01:20 that we have a great program plan, 01:21 right, sisters? 01:23 That's right. We do. 01:24 In fact, it's called Taco-rific. 01:31 And I thought that was a great name 01:33 for today's program because it's all about tacos. 01:36 And I love tacos. 01:38 And you know what, 01:39 we're gonna give you 01:40 some interesting twist on tacos. 01:43 Maybe some tacos you've never heard of before. 01:45 Pretty sure you haven't. 01:46 Well, I had never heard of them before so... 01:49 We had some great fun really 01:51 just trying out different types of tacos 01:54 and I actually had quite a few recipes 01:56 that I'm gonna, you know, keep for my... 01:58 some of my favorites 01:59 that I would have never thought of it. 02:01 I look at my kitchen and go, okay, what could I do? 02:04 You know. 02:06 How could we make this 02:08 a little different and very special? 02:12 Well, let's show 'em what we have. 02:14 That's a good idea. 02:16 Linda's tacos. 02:19 Oh, yeah. Barbecue Chicken Tacos. 02:22 Those look deliciouses 02:24 and then we have Breakfast Tacos. 02:27 See, tacos aren't just for lunch or dinner. 02:29 We got some for breakfast. 02:30 That's right. That's right. 02:31 Oh, and then we have some Homemade Corn Tortillas. 02:36 Oh, and those are wonderful. 02:37 That's a good base for any starter of a taco. 02:40 We have a Hot Taco Casserole. 02:43 And thought about that twist 02:45 and then we have Sweet Tater Tacos. 02:48 Oh, I just like saying that. 02:50 I also like saying this. 02:51 We're having the Rockin' and Daco Taco. 02:54 No, Rockin' Tater Tacos. 02:56 Say that fast. 02:58 I don't think I can say that fast. 03:01 Rockin Tater Tac... 03:03 okay... 03:05 You try that. Anyways, 03:07 you all have to try and see what you think. 03:09 Well, our first recipe is the Barbecue Chicken Tacos. 03:13 So let's read the recipe. 03:15 Cinda, will you read the recipe for us? 03:16 Sure. 04:16 I think... 04:18 Yeah, you got, you got me with those jalapenos... 04:19 Yes, but I think I probably read that last line wrong, 04:22 it says a half a cup of jalapeno slices, 04:25 I probably should have said one and a half a cup. 04:28 Yeah, exactly. 04:29 No. 04:31 Okay, if you could turn the fire on. 04:33 All right. 04:34 And then we will put some spray in there. 04:37 Okay, this is a non stick cooking spray. 04:41 And we're gonna... 04:43 notice the colors. 04:45 I knew that was coming in. 04:46 We color our food like a rainbow, 04:49 we are gonna have a good nutrition. 04:50 That's right. 04:52 And I have... Healthy, healthy. 04:53 I have already precooked the onions 04:55 so they'll be good and done. 04:56 Yeah. 04:57 Nice to clear. 04:59 Give that to me. 05:00 We call this Micheff Sister onions. 05:02 Right. 05:03 Yeah, yeah, all of us really love our onions. 05:05 Red pepper flakes 05:08 and we're gonna put a little bit of salt in here 05:11 and we are going to put a little bit of water 05:15 and let them cook up. 05:17 So they're kind of steamed a little bit. 05:19 Yeah. 05:20 Look how they cooked. 05:21 Okay. 05:23 Yeah, I didn't put quite all of it 05:24 because I had precooked the onions 05:25 so if you do that, 05:27 you don't need as much of the water 05:29 but I also, I thought, you know what? 05:32 What kind of veggie chicken can I use in this? 05:37 And I found something in one of the huge big super markets, 05:40 it's called Myers, 05:42 it's kind like a warmer to, you know, 05:45 something like that, 05:46 any big chain that we can get just about anything 05:49 and here is the name of it. 05:51 It's right here, you can stead up, 05:53 it's called Tofurky and it's slow roasted chick'n. 05:59 And just say it. 06:00 And it's vegan 06:01 and it doesn't have a lot of ingredients in it. 06:03 And to just say, you know, 06:04 when we share a product with you, 06:06 we don't get anything 06:07 and we don't profit for in anyway, 06:10 3ABN doesn't profit anyway. 06:11 I mean if they want us then just certainly we can. 06:13 What we like to do is 06:15 if we find something that we really like 06:17 and if we stumble across something, 06:18 we like to just pass it on and share with you, 06:21 so that's the reason why we show it that way. 06:24 And I think what I liked about this one is because it had, 06:27 you tear it apart a little bit, see how it can just... 06:30 Oh, it shreds. It shreds. 06:32 And you just, you shred some of it, 06:34 kind of like that. 06:37 I know if it's good by itself but... 06:40 It's a nice texture too. 06:41 So I'll tell Cinda, 06:43 Cinda's gonna taste that for you. 06:44 So how do you like this, sis? 06:46 It's got a taste that when I get done with it. 06:48 Well, sis? 06:50 If it tastes good like that, it's gonna taste good. 06:53 Actually, it tastes pretty good, 06:55 just like that. 06:56 It is very good and I liked it 06:58 because it does not have many ingredients in it 07:01 so you just kind of break it up a little bit like that. 07:05 Here are the pieces. 07:06 And you know what, if you can't find this, 07:08 go online. 07:09 Put your favorite, put your favorite. 07:10 Go on, you can find anything online. 07:12 But you also can just put your favorite 07:14 veggie chicken in, 07:16 our mother uses what you call soy curls 07:19 and they're dried 07:20 and she soak some in whatever seasoning. 07:22 I use that a lot too. I love soy curls. 07:24 Yeah, and she puts that in here and there. 07:25 Of course. 07:27 And that is gluten free, if you use that. 07:28 This is delicious but you can't go by me 07:30 because I've never tasted meat in my life. 07:32 So I have no idea 07:34 but I can just tell you that it tastes good. 07:36 She can't tell you if it tastes like chicken or not. 07:38 I can't tell you that. 07:40 So she has no idea whether it does or not, so... 07:42 She's never eaten anything that has a mother. 07:46 That's true. 07:52 So not gonna, you know, I can't... 07:54 Or has a face. 07:55 Yeah, so I can't lie to you, I don't know if it compare, 07:58 how it compares to me 07:59 but I can tell you that 08:01 as a standalone product, it's good. 08:04 How's that? 08:05 That's a good stamp of approval right there. 08:07 That's a stamp of approval right there. 08:09 Yup. 08:11 So when these are getting tender, 08:12 now what do we do? 08:14 Well, they're starting to get tender, 08:15 so we're gonna put this Tofurky chicken stuff in it. 08:20 Okay, okay. 08:21 And then we're, continue cooking 08:23 and I wanna put a little Bragg's Liquid Aminos in it 08:26 and that's just... 08:28 A vegan tomato sauce. 08:30 Non ferminated, ferminal. 08:31 Yeah. 08:33 What do you have to say that? Fermented. 08:34 Fermented like soya sauce. Non fermented. 08:35 Yes. 08:37 And then there's a little sugar 08:39 and we're gonna put, 08:42 this is a... 08:44 you can put a fruit sweeten ketchup in it. 08:47 We do have a recipe for one in 08:49 one of our cook books, so... 08:53 And if you wanna know which one, 08:54 just buy all six and then figure out. 08:58 What are you gonna ask, write and ask? 09:00 Or call Melissa, Brenda's assistant. 09:02 She knows everything, not even kidding. 09:04 Yeah, she can, she's my right arm, 09:06 I got to tell you she can, she is the Google queen too. 09:10 When I'm talking about something 09:12 and I'm like, you know, 09:13 I'm not sure about something, 09:14 two seconds later she's got the answer 09:16 and gives it to me real quick. 09:17 Now that was a tomato sauce that we put in there 09:20 and now I'm gonna put some fruit sweetened apricot, 09:23 so that kind of gives it the sweet and sour. 09:25 Jam, like apricot jam. 09:27 We just made our own homemade barbecue, 09:29 is what we did. 09:30 Oh, okay. All right. 09:32 There we go. 09:34 So this here will cook up until the peppers are done 09:37 and you just kind of let it simmer together 09:39 and cook up 09:41 and then we have some right here 09:43 to show you what we do. 09:44 And you just garnish it with that Tofu, 09:47 the better than sour cream. 09:48 That I garnished it with the cheese, 09:51 the vegan cheese, also you can put some... 09:55 Tofutti. 09:56 Tofutti on it. 09:57 Better than sour cream. 09:59 And a jalapeno on top and there you have it. 10:02 Well, our next recipe... Excuse me. 10:03 Oh oh, oh oh, she's gonna try. 10:06 We need to try it. 10:07 I've had it with out the sauce, now I need it with it. 10:09 Well, we'll see what she says? 10:12 It's pretty hot. 10:15 That's good. 10:17 I like that, sis, well done. 10:19 Okay, thank you. 10:20 Well, our next recipe is my Breakfast Tacos. 10:22 Let me read the recipe. 10:24 For this you will need: 11:13 So we have two different kind of recipes going on here, 11:16 so we're gonna start with, 11:19 I think we'll start frying this up first, sis 11:20 and then we will move on to your sauce 11:22 and you help me with the sauce. 11:23 Okay. 11:25 And what we're doing now this here, 11:26 I have already precooked our onions... 11:30 Micheff sister onions. So they're really well done. 11:32 So, Linda, will you just put them? 11:33 You want any spray in there or not? 11:34 Nope, they don't need it 'cause you have some in here, 11:36 so just put those in there 11:38 and I'm then, I'm going to... 11:42 you can use any vegetarian bacon 11:46 that is your favorite kind you use. 11:48 And so this is just some that 11:50 I found on the store that was vegan. 11:52 Actually the one that we grew up with, 11:54 that we all loved is called Stripples 11:55 and we've used it for years but it's not, 11:58 it has some egg whites in it so that's not completely vegan. 12:01 So we did... 12:03 You want my big knife? But there... 12:04 Yeah, Cinda, why don't you just 12:05 make some baco chips out of that, will you?. 12:07 So we're gonna just dice that up, 12:09 just a slice of baco chips 12:10 and in fact, you can, you know, 12:12 the vegetarian baco chips, 12:14 you can use those in this recipe 12:16 as well and it's very good. 12:17 So either ways, if you say, "Wow, I don't really have any, 12:20 you know, vegetarian, 12:22 vegan bacon that I could put in there." 12:26 You can definitely use baco chips 12:28 and I do it quite frequently actually, 12:30 so she's ready with that, 12:32 we're just gonna throw that in there 12:34 and Linda's gonna just saute 12:35 and I like to saute this up with the onion, 12:37 it helps flavor it even more 12:39 and thank you, sis. 12:41 Welcome. 12:42 While she's doing this, 12:44 can you just cut open that avocado 12:46 and take the seed out for us? 12:49 And then you're gonna saute that up. 12:54 While she's doing that, I have a water- packed tofu, 12:57 they're extra firm. 12:59 You want just one or both? Both. 13:01 And what I'm going to do, in fact, Cinda, 13:04 while you're doing that, you can scoop out the avocado 13:07 and go and put it right in the blender. 13:09 So we're just gonna keep her busy, busy, busy. 13:12 See, I'm good. Oh, seriously. 13:13 I got to give her some work to do, right? 13:16 Oh, that's a beautiful avocado right there, 13:18 that is beautiful. 13:20 Now that there is, one pretty avocado. 13:22 You have to got to hold it still 13:23 if they're gonna get a shot of it? 13:26 Get more then. 13:27 I'm gonna see how, 13:28 I wanna see how good our camera people are? 13:30 They're terrific. 13:32 Yeah, they are. Yes, they are. 13:33 So now when she's all sautéing that up now, 13:37 now you can add just a little more of the spray 13:39 because I'm getting ready to take, 13:41 I've got a extra firm, 13:43 water-packed tofu that has been rich and drained 13:46 and if you wrap it up in a towel 13:48 and put some heavy on it, 13:50 you'll get really a lot of the water out of it. 13:52 And now I'm just gonna crumble it. 13:53 You don't want it extra fine but I'm just gonna crumble it 13:57 and because, and don't stir it too much 13:59 because it's gonna be like scrambled egg, 14:01 that's what we want it to turn out like. 14:04 Now, Linda, I actually learned my first time 14:07 I ever made tofus like scrambled egg 14:09 so I can scramble tofu, 14:11 it's actually from you, sis. 14:12 Really? 14:13 And she actually makes better scrambled tofu than 14:16 anybody I know. 14:18 Although you'll love this recipe too, 14:19 Linda makes awesome scrambled tofus. 14:22 Well, what's so... 14:24 What's kind of neat because 14:25 I think some of the best things that I do, 14:27 I've learned from you guys and from mom so, 14:29 you know, we can all learn from each other. 14:31 Exactly 'cause we all cook 14:32 a little bit different but we all, 14:36 we compliment each other. 14:37 We can learn from each other. 14:39 In fact, 14:40 speaking of learning from my mom... 14:42 oh, by the way when you add that tofu, 14:44 I want you to watch this really carefully now 14:47 because when I add this, 14:49 this is turmeric 14:50 and it's gonna make this look like scrambled egg, 14:52 so I want you to look and get a good shot of this pan, 14:55 you can get it down close and see the color, 14:57 now I want you to see this, what happens? 15:00 And I'm just gonna sprinkle that 15:01 turmeric all around and see, 15:05 now when you're doing that, you wanna make sure 15:07 you don't get it on your finger nails 15:10 because it will turn your finger nails yellow. 15:13 Guaranteed and it doesn't come off with soap. 15:16 It's just staying. 15:17 But look at the difference, you'd see... 15:19 Might have learnt that the hard way, just saying. 15:21 We're not saying. 15:22 Not saying I did, not saying I didn't. 15:26 But can you see in there 15:28 how quickly that turned that to like to scrambled eggs. 15:31 Now we're going to add our potatoes 15:34 and you just get your almonds look at, 15:36 I'm gonna just add that last potato 15:40 and then we're gonna put in our... 15:42 now this is a little more of the... 15:44 Oops! 15:46 I dropped a little bit. 15:48 Here are seasonings in here and we get that in there. 15:50 Linda peeled this. 15:54 Keep in there with some little red pepper flakes. 15:56 Red pepper flakes are optional. 15:57 It really doesn't make it spicy at all 16:00 but it just makes it good. 16:01 But if you really are not a fan, 16:03 leave it out, 16:04 it's not going to be a problem at all. 16:06 And so we're gonna, 16:08 now those potatoes when you boil 16:09 and these are already pre cooked by the way. 16:12 When you boil your potatoes, 16:13 you put some McKay's Chicken Style seasoning, 16:16 it's in the recipe, 16:17 in the water that you're cooking 16:19 and that seasons the potato, it's just wonderful. 16:23 And it makes it a much more flavorful dish, 16:26 so these are already been cooked 16:28 in the McKay's Chicken Style seasoning 16:31 and so that's all ready. 16:32 That's right. 16:33 So now that is all we need for this, 16:35 for the taco. 16:36 Wanna turn it off? 16:38 I think it's actually good so you could turn that off. 16:40 Now we're gonna turn our tint into our avocado sauce 16:43 because our avocado dressing is really 16:46 that secret ingredient for making, 16:49 that's whole dish coming together. 16:51 And you have to have a good avocado 16:54 'cause if you don't have a good avocado, 16:55 your sauce isn't gonna be good. 16:57 Let me give you up. 16:58 Paper towels, it's here. 16:59 And we got, 17:01 we keep handy paper towels under here. 17:03 We're fortunate, our floor director Josh, 17:05 she takes care of us, 17:06 she keeps it stocked under here, real good. 17:08 Thank you, Josh. 17:10 All right, so, Cinda, 17:11 you're going to take all those other ingredients 17:13 that we already read, 17:15 you're going to just put everything in this blender 17:17 and blend it up and that is all it takes, 17:21 so I'm gonna get rid of this over here 17:30 and just keep, blending, 17:31 just everything that's come. 17:32 The jalapenos too. 17:34 Everything, yup, jalapenos too 17:35 and the jalapenos really make this, 17:37 you can use less 17:38 if you don't like things too spicy. 17:41 Now close your ears because here we go. 17:44 Well, oh. 17:47 And you can blend it up pretty fast. 17:49 Actually, that's a pretty quiet one. 17:51 Yeah, it is, I started to plug my ears. 17:56 Can you make it faster? 17:59 Repulse it. 18:04 Yup, that's going really good, almost done. 18:11 Now I think that's, let's turn it off. 18:19 Let's give it a stir here 18:22 and oh, that's perfect. 18:24 That's absolutely, 18:25 in fact, I want you to just pour 18:27 a little bit in here, sis. 18:28 And now here is a really special part of this recipe. 18:34 Cinda is going to make us on this program 18:37 her Homemade Corn Tortillas... 18:38 That's good. 18:40 And instead of getting, 18:41 store bought tortillas for this recipe 18:43 which I would have normally done, 18:45 I'm gonna ask you if we can, you know, 18:47 have one of your tortillas. 18:48 Get maybe a two, three down, 18:50 that's really still warm in there a bit 18:51 Because she's gonna demonstrate 'em. 18:54 That's right and so that's perfect. 18:58 You want two of them or one? 18:59 Just give me one. Okay. 19:01 And then these are her homemade tortillas, 19:03 so we're gonna put one here and then look at these. 19:07 Aren't these beautiful? 19:08 Look at this. 19:10 It is beautiful. 19:11 It's just really nice 19:12 so we're going to just put a little in here and... 19:18 How's that? More? 19:20 Maybe a little bit more. 19:21 Just sort of put off a little bit 19:22 and this is what you're gonna have for your breakfast, see. 19:24 Now I like to just spoon it inside like this, 19:28 now this you could just eat with a fork. 19:31 That's good and then just fold it over, 19:34 you can do that or you can drizzle either way 19:37 but, sis, that's all there is to it. 19:41 Oop, she's going to take a bite, 19:42 watch this. 19:44 Okay, here we go. 19:45 Drum roll, here she is 19:52 and we have some right over here, 19:53 already on a plate for you, 19:55 so see how we garnished it with some tomato roses 19:58 and that's all. 20:01 It smells wonderful, I wish you could smell it. 20:04 So good, well, it's really good. 20:06 Guess what's coming up next. 20:08 My corn tortillas. Cinda's corn tortillas. 20:11 Oh, this is a long recipe, 20:13 it's gonna take me a while to read it, 20:15 so just, you know, 20:17 put your pens, pencils down 20:19 and just write me and ask me for the recipe 20:22 'cause this is the long. 20:23 Oh, she's kidding. It is short. 20:25 Three ingredients: 20:34 What that is, a short recipe. 20:37 It is a short recipe. 20:39 But what is masa harina you said? 20:41 Just corn. Oh, just corn. 20:42 Corn flour. 20:44 It's ground-up corn. Ground-up corn. 20:46 Now it's gluten free. Can't get easier than that. 20:47 And you'll notice that I don't have any oil in here, 20:52 no shortening. 20:53 They're our recipes that you can add that 20:55 but you don't need it 20:57 and certainly I don't think you all will miss it. 21:01 I actually made these, 21:03 Brenda's grandsons come over to my house all the time, 21:06 almost every day. 21:08 They live like a mile from our house, so... 21:09 So they are almost everyday 21:11 and I made these for them right before I came 21:14 and they ate every single one I made 21:17 and I was like, well, okay, 21:19 so I'm gonna teach them how to make it. 21:21 Can you get me that hot water out of the microwave? 21:24 I put the hot water in the microwave 21:26 to hot water, 21:27 I put the water in the microwave 21:28 to get it hot. 21:30 Yes. There you go. 21:31 So and I'm gonna use gloves. 21:34 Yeah, it's hot. 21:35 Now you can judge how you wanna nice, 21:40 it to be nice and pliable, 21:43 you want it so it doesn't crack. 21:45 No, no, no, leave it open 21:46 because I might have to use more 21:47 so just go ahead and open it for me. 21:49 I was just moving it 21:50 so they could see in the bowl better. 21:51 Oh, she was thinking, she was thinking about you. 21:53 I was thinking about you. 21:54 And you know that, 21:56 Brenda's always been, Linda is too. 21:57 I have two very, very faithful sisters. 21:59 They're much more thoughtful. 22:00 No, not anymore, 22:03 okay, so you work fast with this, 22:07 I'm gonna pour it all in. 22:10 You can pour less if you want. 22:13 It must thicken there something. 22:14 Yup, it starts. 22:16 You'll see it, it starts getting thick. 22:18 And if it doesn't, if it's not right, 22:20 you really could, 22:22 I should really could have just added less 22:25 and you'll need to like... 22:28 I have a different brand of the masa harina, 22:33 this is an instant one 22:34 and I have a different one at home 22:36 and so my recipe exactly takes the two cups 22:43 and this I might have to add a little bit more to it. 22:47 Okay, tell me when. 22:49 So if it's instant, 22:50 you might have to add a little bit. 22:51 Yeah, I just go like this. 22:56 And cause you want it to be, 22:58 we're gonna make it into... 22:59 Like into... 23:01 Let's see, you don't want it real, real mushy. 23:05 Let's put that back in, little bit more. 23:08 I'm sure mom wasn't looking at all, sis. 23:10 So actually it looks to me like 23:12 you added a little more than a fourth a cup. 23:16 Well, you just want it, you just want it to be pliable. 23:20 So and then we'll need it 23:22 just a little bit and make it into balls. 23:28 Speaking of mom, we talked with our mom today 23:31 and she's... 23:32 we told her we'd love for her to come, 23:33 we get so many letters from you 23:35 asking about our mom and how's she doing? 23:37 And, you know, 23:38 could she ever be on the program 23:40 and so we talked to our mom this morning before the program 23:43 and said, "Mom, would you ever think about 23:44 coming and doing a program with us together, 23:46 it's been a long time since you did that." 23:48 And she said, "You know, I think I will." 23:50 So we're gonna try to see if we can make that happen. 23:54 So we're really excited about it 'cause... 23:56 Yes, we are. 23:57 We love cooking with mom. 23:59 Well, mom's the reason that 24:00 we all fell in love with cooking really, 24:02 you know, there's so many people that are really, 24:06 you know, it's a kind of like a dying art, 24:08 people aren't cooking anymore. 24:10 They're like opening up a can 24:12 or opening up and fixing some out of the box and... 24:14 Put it in a microwave. 24:16 And I really credit mom for, you know, 24:17 teaching all three of us to cook 24:19 because first of all... 24:21 All three of us, our brothers too. 24:23 Our brothers cook too, that's right. 24:24 Mom had five kids. Mom taught all of us. 24:26 Yeah, that's like two brothers. 24:27 I have two kids, 24:29 David and Katy 24:31 and I taught both of them how to cook. 24:33 Well, she did but with her kids, you know, 24:38 that was one of their punishments if they... 24:41 I missed the bus but I loved her idea. 24:44 I can't even call it a punishment but... 24:46 Yes, it was. It was. 24:48 David, when he got to be a teenager, 24:50 if he would talk to me in a, with a smart mouth or word, 24:55 I'd say, "David, that's a recipe, 24:58 you're gonna have to make a recipe," 25:00 I said, "Go look in my file." 25:02 And I had a folder full of different recipes 25:05 and I can't chose them 25:07 because I wanted them to be a little bit difficult. 25:10 And I would say, 25:12 "Okay, you go and make that recipe." 25:14 And guess what, it taught him he had to, 25:18 he couldn't sass me 25:19 because he had to read the directions, 25:21 it had to turn out like the picture, 25:23 they all came with pictures 25:24 and they had to turn it like the pictures. 25:25 Or she made him do it over. 25:27 Or he had to, he had to go buy the ingredients, 25:29 he had to pay for the ingredients 25:31 if it didn't. 25:32 Yeah, so I thought that was like, 25:34 what a great idea. 25:35 But he is an awesome cook. 25:36 Boy, is he a good cook today? 25:38 wow. 25:39 He'll tell you though, he'll tell you that 25:41 he learned that whenever 'cause I love to entertain, 25:44 I'm always having parties, 25:46 he learned that when I was having a party 25:47 he got in trouble a whole lot more. 25:51 That'll be two cakes right there. 25:54 Okay, you can make these as big as you want. 25:59 I'm gonna do just about like this, okay? 26:03 So... 26:04 By the way, just a few people know, 26:06 David is still a good, I mean cooking today, 26:08 he has a lots of people come over to his house, 26:11 they love his food and he entertains... 26:13 He's a physician at Loma Linda and I'm telling you that 26:16 he's a great doctor 26:17 but he's a really great good cook too. 26:19 Okay, Linda, if you wanna 26:21 keep making some little balls for me. 26:22 Okay. 26:23 I use a tortilla press. 26:25 They're easy to get, 26:27 you can get them at all kinds of stores, 26:29 you can get them at some 26:33 of the big discount stores. 26:36 I think Walmart has them, I mean, 26:38 so you can get them everywhere. 26:40 And this is a tortilla press 26:41 so, sis, if you can cut, 26:44 I need two pieces of... 26:46 Like this? 26:47 No, it's a little big but that's okay. 26:49 You know what, she told now, folks, 26:50 you know what, 26:52 what she didn't tell you this is fun, 26:53 it's like playing with play dough. 26:55 Oh, it is. 26:57 Feels kind of like play dough to me, I love it. 27:01 Okay, so I put, 27:03 make sure that you have two pieces of wax paper 27:08 because otherwise it will stick to your press 27:11 so put it in the middle. 27:12 Now this you can make as thin or thick 27:15 a tortilla as you want. 27:18 I bring it like this 27:20 and then I move it around a little bit 27:21 so that it doesn't bleed, I mean, 27:23 into the edges 27:26 and, Linda, 27:27 if you'll turn the fire up in that stove, 27:29 I'll show them how to do that. 27:32 You want a really hot skillet 27:35 and a dry skillet and like I said... 27:39 No, no oil. No oil. 27:41 You can make this 27:44 as thick or thin as you want. 27:48 My husband and I 27:49 and your grandsons like it a little thick. 27:53 And so I'm actually gonna have you hold that 27:56 because I wanna use this wax paper 27:58 to do another one that Brenda has. 28:02 I got you a special one over here. 28:08 I just thought she told me I could, you know, 28:09 I could make... 28:11 She's making a face. 28:12 Hello, do you like to have always a happy day? 28:17 I made you a happy face. 28:19 Yes, it kind of looks like me. 28:22 I bet it still works in there. 28:25 I told you how fun it was. 28:26 I think you had a apron sometime which is tiny tots. 28:29 This is a little big. 28:30 You know, I should make these with the tiny tots. 28:33 You really should, 28:35 they'd have fun with this. 28:36 Yeah, I think maybe I'll do that 'cause it's, 28:38 you see how easy it is. 28:40 It really is. 28:43 And like end, 28:44 the weight that you put on this, 28:46 in case, sis, you can put that in the skillet, 28:49 you can like I said the harder you press, 28:52 the thinner it is 28:54 and if you don't have one of these 28:56 and you don't want to get them, 28:58 you can just roll it up by hand with a rolling pen. 29:01 That's not a problem 29:02 and but honestly once you start making these, 29:07 they're so easy to make, I think you'll love them. 29:09 Absolutely. 29:10 Can you keep, do you keep them in refrigerator then 29:12 till you're ready to use? 29:13 Yes, and until, like until this is ready to use, 29:16 I keep them with a warm towel in it 29:18 or a tortilla keeper like this. 29:20 Wonder if I can make a nice dish 29:22 here like a pottery. 29:25 Well, I know who else can... 29:26 I know someone who can make a nice dish. 29:29 Oh, who is that? That's Linda. 29:30 That's right. 29:31 The Hot Tortilla Taco Casserole. 29:33 There you go. 29:34 All right, let's read the recipe. 29:36 For the Hot Taco Casserole, you will need: 30:32 Now this is one of my family's favorites. 30:36 They love casseroles 30:38 and you'll see you can even make it the day before 30:42 and bake it the next day and it's perfectly fine. 30:46 It's kind of neat that you can do that 30:47 and it is really... 30:49 when you see how simple it is. 30:50 So, sis, if you turn your fire on 30:53 and we're working over here... 30:54 That would be good for a Sabbath dinner. 30:56 Yup, it is. 30:57 She could make it on Friday and then put it in your oven, 30:59 bake it while you're in church. 31:00 That's right, that's right, 31:01 I'm gonna have you cut the fresh corn off the cob 31:06 and sis, 31:08 if you could put the onions in there 31:09 and you can spray 31:11 a little bit of spray in there too, 31:12 these are precooked onions 31:15 and then this is my favorite burger, 31:20 it's called Yves Burger, 31:23 put some of this in. 31:25 That gives a picture right here, 31:26 so you can see what it looks like 31:27 they changed their packaging, 31:29 it used to be a red on the packing not blue. 31:30 That's right. 31:31 So if you're wondering, wait a minute, 31:33 that doesn't look like what they told us before, 31:35 they've got a new packaging, 31:36 so we put out there so you can see. 31:38 It's my favorite burger too. 31:39 It's my favorite too. Mine too. 31:42 It doesn't have a strong flavor at all. 31:44 No. 31:46 So it takes on whatever flavor you give it, 31:47 so it doesn't fight your recipe and also it has a texture 31:53 that people tell us is very much like ham burger, 31:56 so it's a win-win. 31:58 Yeah, it really is very good. 32:00 Gonna put a little cumin in here 32:04 and a little bit of garlic powder. 32:09 That was garlic powder, 32:11 we're gonna put a little seasoned salt 32:14 and we're gonna put some red pepper flakes. 32:17 Okay. 32:18 And that's optional, if you don't want it, 32:20 you can leave it off. 32:21 I love red pepper flakes. 32:23 So while that's frying... 32:28 It's really good corn. 32:29 Oh, good, there's some corn, 32:31 I think we're gonna put that corn in here 32:32 while we still have some. 32:34 Hey, you are eating the corn. 32:35 It's really good. 32:37 I just love the little bit on there. 32:39 Yeah? 32:40 I figured that was my job, I have to do quality control. 32:45 I guess you do a good job at that? 32:46 Yup, she did. 32:48 I'm in quality control, that's what I say. 32:50 That's right. 32:52 Okay, a good job you're doing, sis. 32:54 Yes. You can count on me. 32:56 At home, you can just give her a little hand right there, 32:58 just give her a applaud or a little bit. 33:00 Okay, now we're going to make the beans. 33:02 It's that she needs any more encouragement. 33:04 So this is some refried beans 33:07 and if you're making homemade ones, 33:09 you just, refried ones, you just mash it. 33:12 So these are mashed beans 33:15 but I did use some canned ones 33:17 and this is chili beans and I blended them whole. 33:23 So you got some chili beans here 33:26 and then I have some salsa. 33:29 Okay. 33:31 And we're going to put a little chili powder on here, 33:36 there we go. 33:37 And then I have some Tofutti Better Than Sour Cream. 33:41 All right. 33:44 And that's just a vegan version of a cream cheese, 33:48 it's really a quite a good substitute. 33:49 Of a sour cream. 33:52 You could use whatever kind you want it 33:54 and if you have another brand. 33:56 If you live in a part of a country 33:58 that it's not even available and, 33:59 you know, just for your nutrition, 34:01 you need to eat dairy products, 34:03 then you serve regular sour cream. 34:06 So you just stir it all up like this. 34:11 Okay, now I need... 34:15 The capsule dish? 34:16 Can you spray it for me? 34:17 I will do that. 34:19 Okay. 34:21 I will spray it. 34:22 While she's spraying that, 34:24 we're gonna make our cheese sauce which, 34:26 I got the idea from Chef Miguel up at Camp au Sable, 34:31 he's an awesome cook. 34:33 If you ever get to Camp au Sable, 34:35 you are gonna enjoy a meal with this man. 34:37 He works for our brother Ken, 34:39 who's the youth director for Michigan 34:41 and of course, he is, you know, 34:42 up at Camp au Sable every summer and so... 34:46 Him and his assistant Richard, they come up with, 34:49 they actually at Camp au Sable, 34:51 I haven't even heard of this at another youth camp, 34:53 maybe they do. 34:55 But they make all vegan food and the options are, 35:01 there might be a bowl of cheese 35:03 somewhere whatever but everything 35:04 you go through your line is vegan. 35:06 Isn't that amazing? And that is nice. 35:07 And it is delicious. 35:09 I believe he used to have his own restaurant, 35:10 he's an amazing chef 35:12 and God really send him to Camp au Sable. 35:14 Oh, he's really good. 35:17 I spent a week up there working with him 35:19 and helping to train the bakers in 35:22 and I tell it's one... 35:25 it was a wonderful experience to eat his food 35:27 and also to be able to work with those young people, 35:30 they were some of the best kids. 35:32 I think I've ever, you know, worked with. 35:34 I mean they're just... 35:36 Be careful, sis, 35:37 'cause you go up every year 35:38 but last year you're gonna feel bad you said that. 35:40 Well, I say that every year. 35:42 For last year's kids, she loves you too. 35:44 That's right. 35:45 Every year she loves everybody. 35:48 I do. 35:50 I'm trying to assist that, 35:51 to get you in trouble over here. 35:52 I do but one thing that really touched my heart is like 35:56 I called them Nick, Sweets and Candy 36:01 and so it was really neat working with them 36:05 because they were just sweethearts. 36:08 Okay, we're going to take some, 36:11 these are white corn tortillas 36:16 and we are going to just place 36:18 just eight of 'em in the bottom. 36:19 Cinda's corn tortillas. 36:21 Oh my, yes. Well. 36:23 If you could make hers, yeah, I put those in there, okay, 36:26 here it is and then what we're going to do is 36:28 I'm gonna put a layer of the beans all over it. 36:33 Okay, you just swish it all over like that 36:36 and then Brenda, 36:38 I'm gonna go in this side 36:39 and you can start putting a little bit. 36:41 Okay, of the mixture over here? 36:43 Yup, we're gonna do three layers, 36:45 so just kind of save enough for that. 36:49 Just kind of divide that into third. 36:51 Yeah, you just divide it in thirds 36:53 and I'll just put like that, 36:55 okay and then you're gonna put more of this on. 36:58 I just wanna be able to show you the top. 37:00 Oh, we got time to show a little bit. 37:02 Okay, there we are. 37:04 Oops, okay, 37:07 all right, we'll spread that around. 37:09 Here you go. 37:11 I'm ready with this. 37:13 Well, hurry up sis, I'm getting that. 37:14 Okay, okay. It's over here. 37:16 She sure is. I got my third going on. 37:18 She sure does, I'll tell you, 37:20 she's not wasted anytime. 37:21 That's right, 37:23 We don't want that's going to nothing, 37:25 you know, mom's watching. 37:29 Okay, then we're gonna do the last layer and sis, 37:33 if you could put the last layer 37:35 all the beans are gonna go on top. 37:37 Okay. 37:39 I guess. 37:41 Oh, thanks. 37:43 Okay, you can pour them all and we stretch it, 37:46 we push it then to all, to the edge. 37:49 Okay, sis, so all the beans, all the burger. 37:54 I'm just gonna clean that up a little bit right there. 37:56 Good job. 37:59 There you go. 38:00 Okay, and see we had, we divided in thirds 38:03 but actually the top part 38:04 ends up having a little bit more 38:06 because you need to push it to the ends. 38:09 So you just do the burger on the edges than at this one? 38:12 No, you do it all over but there needs to be, 38:14 it needs to all over. 38:16 Mom, seeing the one, 38:17 we have baked right there and it's all in the edge. 38:19 No, you don't see underneath it. 38:20 Oh. 38:21 So spread it all around. 38:23 I'm going to get the job done. 38:24 Right. Okay. 38:26 Yup, we'll show you in a minute what it looks like 38:28 but I just wanna show you about the sauce. 38:30 She has a trick, sis. 38:31 She does, I'll tell you what. 38:33 This is Chef Miguel's... All right. 38:35 He probably adds some few more seasonings in his, 38:37 maybe... 38:39 Hey, I'm supposed to be third here, sis, 38:40 you know, now you're going to get me in trouble. 38:41 Yeah, go to the end. All right, there you go. 38:43 There you go. All right. 38:45 Now you're just gonna take this sauce... 38:47 Thank you. 38:49 Kind of like this. 38:51 Oh, nice, Linda, yeah. 38:55 Oh, the light's come on. 38:58 Okay, and when this is baked 39:00 it turns kind of like a yellowy, 39:03 so you just kind of leave the edges all the way around 39:06 'cause it just makes it look prettier 39:08 and you can see, you know, 39:10 what you have underneath 39:11 and we've got one here to show you 39:13 'cause you'll see it's turned a little bit of color. 39:15 And looks delicious. 39:17 It gets more like a cheesy color. 39:19 Okay, what's next? 39:20 Oh, I love saying this, Sweet Tater Tacos. 39:26 And let me read the recipe for you. 39:28 For this, you will need: 40:09 I love sweet potatoes. 40:10 So I'm always dreaming up recipes with sweet potatoes. 40:13 It's one of my favorite, I could just have a, 40:16 just a plain baked sweet potato. 40:17 Oh, I love that. 40:19 And be very, very happy. 40:20 Oh, they're delicious. 40:21 I really love them a lot. 40:23 And nutritious. It's a potato. 40:24 I love potatoes. So when we had a... 40:25 Sweet potatoes, regular potatoes... 40:27 So when we had a taco-rific, 40:28 you know, theme for the program. 40:30 And I'm thinking oh, 40:31 what can I do with this sweet potato. 40:33 And so what we have is we took the sweet potatoes 40:35 and by the way, 40:37 we just want to take one second to let you know, 40:39 if you're scrambling for your pen and paper, 40:40 don't worry about it. 40:42 We've have it all for you already on our website, 40:45 you just go to MicheffSisters.com 40:48 and you can get all of our recipes, 40:50 even a picture of the recipe. 40:52 So you see what it was supposed to look like 40:53 and you won't have any trouble at all. 40:55 So just enjoy the program. 40:56 You can also find it on 3abn.org. 40:58 So MicheffSisters.com or 3abn.org 41:03 and you can get it fine 41:04 So, Linda... 41:06 So. We are going to start... 41:07 yes, we'll make the sauce first for the sweet potatoes. 41:11 These sweet potatoes are already cubed 41:13 and you can see... 41:14 And cooked, you can see how tiny they are. 41:16 They're not big ones. They're tiny ones. 41:19 You've cubed them in them and put them in the oven. 41:21 Yes, they're already, 41:22 you cube them up and you put them in the oven 41:25 and you roast them until they're tender. 41:27 And they'll come out like this. 41:28 Do you spray your pan with the, with spray or something? 41:30 You spray your pan with a non-sticking spray 41:33 to put in the oven or you use a Cellpath 41:36 and I use the Cellpath because they... 41:38 I liked, I do too... 41:39 I really love the, 41:41 I'm really loving the Cellpaths. 41:42 You don't have to put anything in that. 41:44 So you don't have to put in oil or anything on it. 41:45 Want this on? 41:46 So we're going to turn this on 41:48 and Linda, you're going to put, 41:49 now you can use any barbecue sauce you want. 41:50 You're favorite brand of barbecue sauce, 41:52 this is why this goes together so fast. 41:55 So Linda, 41:56 we're just going to put your barbecue sauce in there 41:58 and guess what? 41:59 You add the ingredients for your sauce, 42:01 peanut butter. 42:02 Oh, and I love peanut butter. 42:03 You just can't go around without peanut butter. 42:05 So you're gonna put your peanut butter in there and, 42:06 and so peanuts 42:09 and barbecue sauce and sweet potatoes. 42:12 I really think you can't go wrong. 42:14 So Cinda, you're gonna make dressing. 42:16 She's gonna just stir that up and melt that into there 42:19 and when that gets hot and bubbly, 42:20 you're going to just toss in your potatoes. 42:22 Okay? That's it? 42:23 Sweet potatoes, that's it. 42:25 So while you're just melting that peanut butter 42:26 into the barbecue sauce, 42:28 you are going to put your vegenaise 42:31 and seasons here and mix it up 42:32 and for the dressing... 42:34 Okay, I can do that. 42:36 Okay, and that's all that's gonna take. 42:37 In here, in my big bowl, I'm gonna just put, 42:40 I've got some shredded cabbage, 42:43 green cabbage, 42:45 some shredded red cabbage and some julienned carrots. 42:50 And so just are shredded so you can put those in there. 42:53 And I'll push those over there 42:56 and I'm just going to toss those together 42:59 and make a cool sauce 43:00 so I don't really like the cool sauce mixes 43:02 that come in the bag, 43:04 I think it has kind of a fake taste to it. 43:06 I don't, I really don't like it at all. 43:08 And it doesn't take any time at all 43:10 just to get a fresh shredded cabbage 43:12 and some fresh carrots and just do it yourself. 43:15 So see how nice and fresh that is. 43:17 And Linda's adding the sweet potatoes 43:20 to the dish right there. 43:22 And while you're doing that, Linda, 43:24 can you turn that heat on right too 43:26 'cause we want a really hot skillet for that. 43:28 And we'll show you 43:29 how we're gonna have seasoned peanuts for garnish. 43:32 Now I have golden raisins that I like in here. 43:35 These are, just you can see, 43:36 just yellow raisins 43:38 and I really love that it gives a, 43:40 just a little sweet taste to it. 43:42 And so we're gonna just put that in there as well 43:45 and just mix it up. 43:46 And then, Cinda, 43:48 you're gonna take your dressing 43:49 and just go ahead and mix all that 43:51 and toss it up together. 43:52 Okay. 43:54 Now while... 43:55 get this nice and hot and bubbly and in fact, 43:57 I think I'll trade with you now 43:59 since we already have this going. 44:01 And we want this really nice and high. 44:03 Give me a little bit spray in here, 44:05 non-stick cooking spray. 44:08 And guess what we're gonna do? 44:09 We're gonna put out these, they're cocktail peanuts. 44:11 Now some people like those dry roasted peanuts 44:14 but I'm not a big fan of the dry roasted peanuts. 44:16 I just... 44:18 it's too dry for me 44:19 and so I use that what they call cocktail peanuts. 44:21 Will they have any cocktail peanuts? 44:23 And not the ones with the skins on it 44:25 but with the cocktail peanuts. 44:27 So we're just gonna put those right in there, 44:29 then we're gonna put our seasoning inside in here. 44:32 And a little bit of the cayenne pepper 44:35 and if you don't like anything raw or hot, 44:37 then you can leave that off 44:39 but I just like that... 44:41 that taste that gives it. 44:43 And now you're just going to just roast those 44:46 on this open skillet. 44:48 That's how we're gonna do it. 44:49 So you don't need to have dryers, 44:50 we're gonna roast it right here 44:52 and just toast them up real good 44:54 and all those nuts get real fragrant 44:57 and tastes just wonderful. 45:00 So now all we're gonna have to do is, 45:02 Linda, you can keep stirring 45:04 those for a moment for the peanuts. 45:05 They're very good. 45:07 She's eating my peanuts, look at that. 45:08 Here we have some hard taco shells 45:11 and all you're going to do is put some of this... 45:16 It's bubbling so I turned it off. 45:17 I have the sweet potato mixture 45:18 in the bottom right here 45:20 and then you're going to, 45:22 let me just get it right here 45:24 and I'm making a mess over here which, 45:27 you know, is not unusual. 45:28 Okay, so 45:30 now we're gonna just take some of our slaw 45:33 and put that right on there. 45:35 And notice you don't even need the chicken. 45:38 That looks really good. 45:39 Then you got your slaw in there and then you're just gonna 45:41 put some of these dry roasted, these are, 45:43 no, they're not dry roasted 45:44 but some of these peanuts on top 45:46 and it's ready to eat 45:48 and I have some here already prepared for you. 45:52 And you take a look 45:53 and I've got some sweet potato roses that I made. 45:55 So I just... 45:56 That's beautiful, sis. 45:58 That's right and our last but not least, 46:00 Cinda, is your recipe 46:02 and it is your Rockin' Tater Tacos. 46:06 Want me to read that recipe for ya. 46:09 Okay, she's busy eating. 46:10 So for this you'll need: 46:48 I love my Rockin' Potato Tacos. 46:52 I do too. 46:53 And it's really... 46:54 I haven't even tasted them yet but I know I love them. 46:58 I tasted them. 46:59 Because they're potatoes... 47:00 That's right. 47:02 You can't mess up with potatoes. 47:03 Well, I'm gonna get you going. All right. 47:05 Mom to actually... 47:07 So bye, bye and I'll see you later. 47:09 It's nice to knowing, yeah. 47:11 Not that kind of going. 47:12 We do our corn like mom does our corn. 47:16 We just throw, I cut the end off, 47:19 sometimes I'll even cut just this part off 47:21 and then stick it in the microwave 47:23 for three minutes. 47:24 And some times I'll do it like four ears at a time. 47:27 And it really does, do them really nice. 47:30 I love, that's my favorite to have it 47:32 because it's not a water logged, 47:34 if you've put in boiling water, it's all water logged. 47:37 The only other way I would eat it is 47:38 if I steam it, 47:40 you know, so I don't have, you know, that... 47:41 Yeah, but I really do like this way, 47:42 this is the best. 47:44 I do too. 47:45 Okay, so, Linda, 47:47 now what I've done is I've taken some, 47:49 you can take any size potato you want. 47:52 I took some dinner size potatoes and then, 47:56 actually in the sample I made ahead of time, 47:58 I did some smaller potatoes 48:00 just to show you that 48:02 you can do a little bit different. 48:04 You can make little, 48:06 you can do little tiny potatoes 48:07 if you want like an appetizer. 48:08 So you can do whatever kind you want. 48:10 But we baked these potatoes 48:12 until they're finished and then... 48:14 Excuse me, one moment. 48:16 Did you want to cut off the cob? 48:17 Yes, please. Okay. 48:19 And then it can go in the bowl. 48:20 All right. 48:22 I didn't want to start and then you're, 48:23 "no" and then I'd be in trouble so... 48:24 Oh, but that would've been fun. 48:27 Okay. 48:31 Okay, so, 48:33 no. 48:34 Oh, shit. 48:38 See, wasn't that fun? 48:40 Sorry, okay, carry on. 48:44 I have a knife in my hand now so let's be really careful. 48:48 I made sure you're doing that right. 48:49 Okay, how are we doing this? 48:51 Okay, you're gonna very, very gently go to the edge. 48:54 You don't want to go away to the edge 48:56 and then carve out a little bit of a center 48:59 'cause this is good, you're making a boat. 49:00 Okay. 49:02 Actually in this, in we're calling them tacos 49:04 but you're making... 49:06 Taco boats. Little taco boats. 49:08 Okay, and then take this and I saved this. 49:12 We'll put this in a bowl here. 49:15 This is the bowl. 49:18 Would just put them here. 49:19 And then very gently 49:21 you're gonna scoop out the center. 49:23 Okay? 49:25 So I'm gonna let Linda, 49:28 I mean, let you work on that 49:29 and you can put that in here. 49:31 So and then I'm going... 49:32 while she's doing that 49:34 I'm gonna explain that I have done, 49:37 I did some ahead of time 49:38 so that we would already have them. 49:41 So once you have your potato boats, 49:47 they're all filled at, they're all empty, 49:49 I spray them with a non stick baking spray. 49:53 And then I put them back into 49:56 a 375 to 400 degree oven for 15 minutes 50:00 and just let them crisp up a little bit. 50:02 Okay? 50:04 So these are ready to have our filling. 50:08 So I'll set this over right here. 50:11 And I'm gonna turn the flame up on this 50:14 because I want this to be boiling. 50:16 On the stove. 50:18 On the stove, this is just our water. 50:20 And I'm gonna start adding my ingredients. 50:24 I have the corn. Ready with this. 50:28 Oh, that looks good, doesn't it? 50:30 Oh, I love fresh corn on the cob, isn't it good? 50:36 Okay. That is so good. 50:37 Okay. 50:39 And tomatoes, 50:44 you can take our pinto beans. 50:47 You can drain them. 50:48 I didn't rinse them but you could if you want it. 50:51 I just don't. 50:54 I'm gonna break up this corn just a little bit. 50:57 I'd love to have seen little pieces, 50:59 the bigger pieces of the corn. 51:00 Yeah. 51:02 I'm leaving them some big 51:03 but I just didn't want them all. 51:05 Okay, because somebody like me when they eat this, 51:07 would go and pick out all the corns. 51:08 Hey, sis. 51:09 Just dump in the spices. 51:12 Okay, in here? All right. 51:13 And then I'm gonna put in 51:16 about two cups of our potato 51:20 because... 51:22 you could add more if you want it 51:23 but I think you won't, 51:27 the polenta won't cover it enough. 51:30 So what you could do is create a new recipe 51:34 with all the left over potato. 51:35 Okay? 51:36 So I don't take the... 51:42 I thought she'll see it. 51:44 I thought I'll... 51:45 Oh, she's kidding. 51:46 Oh, you know what I need you to do? 51:48 Dice that up for me, please. 51:49 Oh, please. 51:53 Oh, man. 51:55 Since you did that. 51:58 Say I really need that diced up. 52:00 So I'm gonna take two cups of this 52:06 and then what you do is 52:09 you're gonna take your polenta and this is instant polenta. 52:14 Polenta is just a 100 percent corn flour. 52:18 And this is an instant kind 52:19 and there may be different brands 52:22 where in the town you live 52:23 but this is the brand that's in mine. 52:26 I'm gonna turn my heat up way high 52:29 and you want boiling water. 52:33 And be careful 'cause this spits in bubbles and it hurts. 52:36 And it thickens quick. 52:38 Yeah, and it thickens really quick. 52:41 So we're gonna go ahead and start adding it. 52:46 I think, let me see, make sure I had the flame up. 52:48 Okay, so I'm gonna add the... 52:52 and add it slowly 52:53 and stir while you're adding it. 52:55 And I add it very slowly like this 53:00 and just let it... 53:02 because otherwise if you add it too fast, 53:04 it clumps. 53:06 And you do not want it do clump. 53:08 No clump people interfere. And you. 53:11 We have big clumps. 53:14 I love polenta. 53:16 As we stir that up. 53:17 I got your jalapeno in there, sis. 53:19 When we grew up, mom used to feed us with... 53:23 Italians call it Polenta 53:25 but mom called it cornmeal mush 53:27 and we grew up having cornmeal mush. 53:29 That's true. 53:30 And we all loved it. 53:32 And see how it's already getting thick. 53:34 And I still love cornmeal mush. 53:36 Our brother, Jim, loves cornmeal mush. 53:38 I love it. 53:40 And then that one way to do is after it's thickened, 53:42 you know, you refrigerate it 53:43 and then next day you can slice it off 53:45 and put in on your Cellpath or on a skillet 53:47 and then bake it in the oven. 53:48 It is so good. Oh, we love that. 53:51 Serve it with a little pure maple syrup over for breakfast. 53:53 Wow! It's that good. 53:55 And you wanna keep stirring because if you don't, 53:58 it will bubble up on you. 54:00 And it hurts. See how it's thick. 54:03 It's getting really thick and keep stirring it. 54:07 It's almost ready. 54:08 You wanna get it just a little bit thicker. 54:13 There you go. 54:14 Okay, throw it in here. Okay. 54:16 So now... 54:17 Let me hold it for here, sis. 54:19 Okay, let's put it in here. 54:22 That team work going on here. 54:25 Oh, you know what, I absolutely love this. 54:29 My favorite thing to do is to cook with my sisters. 54:32 Me too. 54:33 I absolutely love it. 54:35 And I think God... 54:37 What I love to is because I really love cooking 54:39 because they're always giving their opinions, 54:41 what do you think of this, is this too salty? 54:43 Is this too spicy? Is this that? 54:44 Some thing's missing in this, 54:46 what do you think I should add in? 54:47 That's just is so nice to be able to do that. 54:49 Hey, can you see this? 54:51 It's, we're mixing it all up like this. 54:55 Get it very mixed up 54:58 'cause otherwise you don't want to just have a big clump. 55:01 Okay? 55:02 And then you're gonna take a potato 55:05 and you're gonna fill it. 55:07 So and then after you fill it, 55:10 you're gonna put it back on your cookie sheet 55:14 and you will, 55:16 I spray it with a little bit of the non stick cooking spray. 55:19 And then you're gonna put it back in an oven. 55:21 You can either refrigerate it 55:23 if you're not gonna serve it that day 55:25 but if you're going to serve it right away, 55:27 put it in the oven at 375 degrees for it, 55:30 about 15 to 20 minutes. 55:33 And then I garnish it with a vegan sour cream... 55:35 In fact, let's take a look at your garnish right now. 55:37 And some salsa, avocado 55:40 and that's your Rockin' Potato Tacos. 55:46 Well, we have some cook books, 55:48 I think have we've six, isn't it? 55:49 Six cook books. 55:51 If you'd like to get one, here's how you can do it. 55:55 If you've enjoyed the recipes you've seen today 55:58 and would like to purchase your own copy 56:00 of one of their cook books including their new cook book, 56:02 Cooking with Kellogg's, 56:04 you can write to 3ABN, Post office Box 220, 56:08 West Frankfort, Illinois, 62896. 56:11 That's 3ABN, Post office Box 220, 56:14 West Frankfort, Illinois, 62896. 56:17 You can call (618) 627-4651. 56:22 That's (618) 627-4651. 56:25 Or if you'd like to contact the Micheff Sisters 56:28 for a speaking appointments or concerts, 56:30 you can do so at their website at micheffsisters.com. 56:34 That's m-i-c-h-e-f-f sisters.c-o-m. 56:43 Let's take one more look at the dishes 56:46 that we created for you today. 56:48 We have the Barbecue Chicken Tacos. 56:53 That's right and then we have the Sweet Tater Tacos 56:56 and my Breakfast Tacos 56:59 and our Rockin' Tater Tacos. 57:02 And the Hot Taco Casserole 57:06 and Homemade Corn Tortillas. 57:09 You know what, 57:10 I think this was a taco-rific program. 57:14 And we had a rocking good time. 57:18 If you have an idea for our program 57:19 you would like to see, write to us and let us know 57:22 and we would love to hear from you 57:24 and also to make your favorite. 57:26 Well, that's all the time we have for until now. 57:29 So until then, 57:30 may all your meals be seasoned with God's love. 57:34 Bye, bye. |
Revised 2016-09-26