Arlene and Patti Cook Recipes for a Big & Hearty Breakfast

Hello, and welcome to “At Home” today. We’re so glad you joined us, family. It’s always good when we get together. I want you to know I have some VIPs here today, right here in the kitchen with me, two of the cutest kids you ever want to see. Bob Taylor, who is our audio man here — one of them, anyway at CTV; been here since the whole station began, his kids. I want to introduce you to them, okay? We have Bob, Bob Taylor, Jr. [Applause] They look — yes wait; good. And this is Miss Emily. Aren’t they cute? And not only are they cute, they love the Lord. And they — I’m having them here today because they have something to share and I think you’re going to — it blew me away. It’s going to blow you away. Okay, first, sit there big now and tell us about Columbus.

Okay.

Okay?

“Columbus” by Lorraine Eloise Jacobsen. In 1492, Columbus sailed away to —

To — go ahead, start again so you can get it.

“Columbus” by Lorraine Eloise Jacobsen. “In 1492, Columbus sailed away to try to reach India by much a shorter way. Columbus said the world is round but others said, ‘It’s flat. If you sail too far, you might fall off.’ Columbus laughed at that. [Laughter] They — Columbus laughed at that. And yet, he found out that his trip took longer than he planned, for it was many, many weeks before he [inaudible] land. And then they were in India for when they set to shore. They found no silks or spices, but they really found much more. Yes, there Columbus stood upon the end of the continent and Columbus found America, and quite by accident.”

Wow, really good. [Applause] Okay, let’s hear it for that. That was great. I loved it. Hey, Dad, where is the clap trap? Gees, this is your daughter. Let’s hear it again; come on. [Applause] There’s the clap track. And how old are you, Emily?

Five.

Five; and not even in school. And she learned that because her brother had to learn that because he’s the big brother and he goes to school. And she heard from him reciting it and memorized it herself. I am so proud of you. You did good. Okay, Bob, I know that you really like Scripture, right?

Yes.

And you learn a lot from memorization, right?

Yes.

And what do you want to share for us today?

Psalm 23.

Okay; go ahead.

“The Lord is my shepherd, I shall not want. He maketh me to lie down in the green pastures. He leadeth me by the still waters. He restores my soul. He leadeth me down the path of righteousness for his namesake. Yea though I walk through the valley of the shadow of death, I will fear no evil, for thou art with me. Thy rod and thy staff, they comfort me. Thou preparest a table before me in the presence of my enemies. Thou anointest my head with oil. My cup overflows. Surely goodness and mercy shall follow me all the days of my life, and I will dwell in the house of the Lord forever and ever. Amen.”

Amen. [Applause] Can you even imagine? Can you imagine what a wealth these children have, the knowledge of God’s Word that will last them a lifetime. And I think this is important, too, for us to remember the roots of our country. So her recitation, and the Word of God — and Bobby, I have to commend their parents because that takes time and effort. But only God knows what will happen with these two lives. Thank you so much. You were just great, Bob; thanks. How about a shake of the hand, dude? All right. And how about a hug. [Laughs] Aw, you’re so sweet. Thank you. I appreciate that. When we come back, we’re doing breakfast. So stick with us, we’ll be right back in no time flat. Here’s today’s “At Home” hint. Like your garlic strong? Purplish-skinned garlic, called “Spanish roja”, has more flavor than white garlic. If you like it mild, try elephant garlic, which is bigger than regular bulbs and mild enough to eat raw in salads. If you have a helpful hint, we’d like to hear from you. Send your hint to At Home Hints, Cornerstone Television, Wall, Pennsylvania, 15148-1499. There are all kinds of good stuff going on in this “At Home” kitchen today. I want to teach you something about patience. We’ve been doing this program — we’re in our 17th year. You’ve seen this back here. Did you ever wonder why we never came to this part of the kitchen; because we didn’t have water for 17 years. We didn’t have drains that worked for 16 years. We got those last year. I am here to announce with great joy and praise unto the Lord we have water. Not only do we have water, we have hot water. Hallelujah. This is a monumental day. I am so excited. Look at that, actually works; all thanks to Steve Johnson. Our fearless director perservered. Thank you, Steve. We appreciate it. It’s great. We used to have to run across — my girl, Patty, used to have to run across the whole studio and go over there and drag everything back. We would have — you know, anyway, thank you, thank you, thank you. And for your giving it helps us, too, because you keep us here with your giving. And — but we have this. I am so happy today. Okay, on to breakfast; come on. Hallelujah. Patty, come on in. Do you believe that, Patty?

I am so excited. Yes, I love it.

I mean, this is like Christmas, huh?

Yes. Yes.

Can you imagine? See, nobody — you guys don’t understand that. You just don’t understand.

I’ve been able to keep the dishes gown on. It’s been wonderful; wonderful.

Yes. Cleanup will be great; instead of lugging it way over there.

Yes.

Anyway, it’s the small things in life that really make me happy. What we’re doing is — what are we doing here first? This is the United States Marine Corp SOS recipe. Thanks to Eric S., one of our engineers here. He said to me one day, “You know what, Arlene, did you ever hear of SOS?” And I thought like, “Save our souls” and —

Yes.

You know? He said, “No, it has another meaning,” which I’m not going to go into here because if you know what it is, then you know what it is, okay? But anyway he said — I’m making this for Eric. I’m dedicating this to Eric today. So had he better get out here and eat it when it’s done. In fact, I’ll tell you what, looks so good we’re all going to want to eat it. Okay, we just have a pound and a half of ground chuck. Now, you could use venison, you could use just plain ground meat, whatever you want. But we have nice lean, very lean ground meat. We’re going to add some butter; just a little bit of butter like that to this. I’m going to give this started and maybe turn this one up a little bit. Here we go. And then we’re going to add about a cup of just plain old yellow onion. And you want this to cook four or five minutes to get that onion going, all right; just like that. Did you ever hear of this?

Yes.

Something similar to it?

Yes. Yes. And down in Ocean City, I think they have a place where they had it advertised.

Really.

Yes.

I never saw that the times we —

And that’s what they serve, just — somewhere —

Oh.

I remember seeing it and I was just like, “Wow.”

Probably an old ex-Marine —

Yes —

Has a place down there.

A little spot there.

Yes. Well, I’ll tell you what —

How cool is that?

Yes. Now, this you make — now we’re going to make a gravy to it. But you’re supposed to serve this over like toast —

Yes.

Or biscuits or whatever. I think it’s going to be great.

Yes.

Okay.

Couldn’t be better with onions, huh?

All right, Patty, while we’re doing this, why don’t you start on this one for me, okay?

Start on this one.

This is called a “southwestern egg bake”. Okay, now you get a 13 by nine. And we’re going to spray that with Pam. And you’re going to go ahead — this is the muffins crumbled —

Yes, this looks really good.

Okay, go ahead. [Spraying] Start.

Okay, first take two cups of cornbread muffins —

Yes, and you can just buy them in the store or you can make them, whichever you want.

Crumble them all up. And then we take a whole can of drained corn.

That’s not the creamed stuff; that’s the whole kernel.

Regular corn.

Right.

And then you get a can of chilies, and that’s undrained; so you keep all the liquid in there.

Yes, you want — because that’s where the flavor is in this.

That’s where the flavor comes. Could you hand me a —

Sure.

Spatula, or a spoon, or —

Oops. Woo-hoo. [Laughter] All right. [Laughs]

Thank you very much.

Okay.

Okay, so you get all that in there. And then you add —

One egg, I think it is.

Yes, sour cream and then an egg.

Oh, the sour cream; okay. Now, while she’s —

Can’t forget the sour cream.

While she’s doing that, I’m going to go ahead and add some soy sauce and some Worcestershire sauce to this; give it some extra flavor. I’ll tell you, it smells great. If you’re cooking that at my house in the morning, they would be lining up to eat; trust me.

That would be good for dinner, too.

That smells good. Well, you know what —

Not just at [overlapping] —

My mother used to make something similar to this, but it had tomatoes, and we would eat it over mashed potatoes.

Ooh. That would be [overlapping].

That sound good?

Yes.

Maybe add a can of corn or something; some green pepper to it or some green onions. But this is breakfast. We’ve got to keep in mind, this is breakfast. Okay?

All right, and then we got the egg in.

How are we doing in there?

We have it all ready to go.

I’m going to add a little bit of garlic over here to my skillet —

Ooh.

Couple teaspoons of garlic.

Yes, onion and garlic together.

Oh, can’t miss.

Can’t do better than that; no.

Okay. Now, you’re just going to mix that together and you’re just going to put that in that —

Yes.

Can and smooth it out.

Okay. [Sizzling]

Okay, now while she’s doing that, I’m going to go ahead start to add my flour. This is about three tablespoons of flour. This is going to be the thickener that makes this come into a gravy; about three tablespoons. And you want this to cook long enough for that flour to brown but not burn. See how it dries up the bottom of the pan? Any juices is going to capture all of those. Okay, when we come back, she’s going to show you what else to do with that. We’re going to take a break. When we come back, finish this one up, and we’ve got cinnamon puffs to make for you. You’re going to love it. Stay with us. We’ll be right back. If you’ve just joined us, we’ve had a great program so far. We’ve been entertained. We’re shouting because we have actual water on the set. And we’re making breakfast. And this is the Marine Corps’ SOS. We have added our garlic. We’ve got the flour all nicely browned and absorbed. Now we’re just going to do some salt — this is to taste, and some pepper. So Patty over there has been making a southwestern egg bake. It looks great.

Yes. It does look great.

We just got that in your dish.

I’ve got already to go in the dish. And then you make six indentations.

You have to — yes you’re going to — you don’t want it to touch the bottom. You want there to be stuff on the bottom of it. Is that going to work or is this going to work better? Let’s see.

Yes, I think the little spoon might work better.

Yes. Okay, let’s do it with this one then.

Yes, I think the little spoon —

It did them evenly, you know? Yes. Oops. So you don’t want the bottom to show. [Laughter] You really don’t.

Right; it’s hard to get them —

Because you can’t get the egg out of it. Because she’s going to drop an egg in each one of those little holes, okay? Me, I am now ready to add my two cups of milk. [Sizzling] And what that’s going to do — pour it slowly; because you’re going to dig up all the goodies on the bottom of that pan, just like that, and that makes your gravy. This you’re going to serve with toast or with biscuits.

I love it with biscuits, I think.

Biscuits would be good.

Toast would be good, but — I think —

Yes.

Toast will be fine, but I think the biscuits would be amazing.

Just keep adding it. And this will thicken; because you’re going to let it simmer about 15, 20 minutes just until everything gets in there. And you’re — you’ll be amazed at how this will thicken up. And oh —

Right.

The flavor and the smell is incredible.

And we’re going to —

Go ahead.

Drop that first egg. Ooh, look at that.

Yes, we might need to make it a little deeper, Patty, so they don’t run. Yes.

Well, if you make it too deep — because this is kind of thin on the bottom.

I know. But remember, as it cooks it’s going to —

Puff up.

It will puff up; yes.

All right, here’s our other egg. This I think is really neat.

Yes, something unusual for breakfast this time.

Something really different. Yes.

And you know, you don’t even have to have a special occasion. It’s just nice to do a nice breakfast for your family without a special occasion because —

Ooh, this might be a good going back-to-school breakfast [inaudible].

Yes, or when they come home that first weekend —

Yes.

If they get back home, you know.

Yes.

Yes. This would be a nice back-to-school first morning — you know, a lot of kids that maybe are back already, but some went after Labor Day —

Right.

So either way.

Oh, this looks really cool.

Yes, like — okay now, what we want to do — I think it says that we need to break —

Oh, pierce —

The egg. Yes, pierce it —

Pierce it with a fork.

If you want them to cook; right. Just the yoke. Just pierce it so that — I think they would probably burst in there maybe. I don’t know for sure. Just — yes.

Huh, that does help them to cook a little better.

Now, this goes into a preheated 400-degree oven. And they’re going to bake for 20 to 25 minutes, okay?

All right.

And that cornbread is going to come up. Oh, yes.

That’s going to be good.

It’s going to be real good; okay?

Put this in the oven.

Now, while this one — let’s see here. This one is just cooking. And you want to turn your fire down so it’s not like bubbly, bubbly, bubbly; because this needs just to simmer. Okay, now the last one that we’re going to do —

Yes.

Remember, that’s going to have cheese — once those eggs bake, we’re going to top it with some cheese, put it back in for just two or three minutes, bring it out, and it will be done. Okay, Patty, we’re going to do this other one now. She’s the cleanup girl, so she cleans up; gets all this stuff out of here. We can make a mess she and I together.

Yes. [Laughter] But it’s always fun.

It is fun. It’s — and that’s what —

And now that we have a sink that works, it that makes cleanup —

Oh.

A breeze.

Oh, my; Steve has made our day.

Yes, he has.

We’re so thankful.

Especially mine.

It’s the little — you know, and patience is what it’s all about, folks; you know, patience. Okay. We have frozen biscuits. You could buy them in a bag. And what you’re to do with them is cut these — you’re supposed to leave them our three or four minutes. Then you want to cut them — they cut nice.

Yes, they did cut nice.

In fours; just like that. Okay? This is a little sweet at the end of the breakfast after you’ve had the other stuff, like your fruit, and your orange juice, and the coffee, and — okay. Could I have that butter over here?

Yes.

I’m going to spray my little mini muffin tins. [Spraying] Weren’t those kids cute?

They were absolutely adorable.

I’ll tell you, Bob is so blessed. He knows it, too.

Yes, he is. Yes, he is.

He and Tammy, his wonderful wife; a great family. Okay, I think I’d better get a little spoony for here. If you want to mix up —

Okay, do you need a brush or something?

No, I’m going to dip that right in there.

Oh.

Yes; and then what we’re going to do, drop these.

I remember when I was a kid, my aunt used to make doughnuts.

Did she?

My Aunt Jan. Yes, she used to make those doughnuts —

Out of what, this?

Out of those biscuits.

Well, this is probably similar then —

It was so good.

Because all you do is take one piece, you dip it in the butter, like so. Then you’re going to dip it in the sugar and cinnamon mixture, like so. And all you do is place that in the cup. Cinnamon pops.

How simple is that? Oh, that’s perfect.

How easy is that?

That is really easy.

Very, very easy.

I know my kids would love it.

You could even put some ground nuts in there if you want —

Oh.

Like some ground walnuts or something.

Oh, yes, that would be —

Yes.

Really good.

Now, these, you have to make like right before — like say you’re having a breakfast and you want these at the end, I would go ahead have everybody seated, start the breakfast, and then pop these in the oven. Because these —

They would come out nice and hot.

Yes. And they — you need to eat them like as soon as you’re done with them baking because I don’t think they hold too well. But oh my, the taste; incredible. I love cinnamon. Paul’s favorite of all the breakfast stuff —

Yes, cinnamon.

Is cinnamon. Loves it. Yes.

Yes, I do too. I like cinnamon.

How are we doing over there with that?

This looks — it’s looking really good.

It’s getting thick?

Yes, real nice.

Oh, yes. Very good. It’s funny because when Eric told me about that, he said, “I’ll get the recipe for you.” I said, “Okay.” He gave me this recipe, “Quantities 100 people, [laughter] 50 people, 25 people.” I’m like, “I’m not doing this for an army. It’s just a few folks,” you know? But then he got the breakdown. One of his buddies I think gave him the breakdown. So I said, “Why not? Let’s try that.”

Yes, this is really interesting.

I can’t imagine that being at the beach, though. Somebody must really — people like it, I guess.

I remember seeing a little — it’s just this little place I remember seeing. I don’t know how he solved driving up and down the strip.

Yes, [overlapping]; yes.

And noticed it and thought, “Wow, this is really cool.”

Well, you get everything at the beach, huh?

Yes.

Yes. Anything and everything you could imagine, they have it there. But that’s why we all go.

Yes, it sure is.

Because we don’t get it any other time.

No.

That’s great; okay. Kids back in school for you?

Brittany is, Andrew will be, and Jenna will be —

Yes.

So yes; so the house is empty.

That’s like another whole season, huh?

Yes.

Yes. It’s hard for some people in that — the empty nest, you know, but —

I hate them going back. I really do. I like my kids.

Yes.

I always like them being home.

Well, and you know, for people that have always had their children around, that is a very difficult time —

Yes.

Because the empty nest is like, “Now what do I do with my life?” But —

Exactly.

Realize that God has a plan. And He knows exactly that you’re going to come to this point. And so it’s not like your life is over because your kids aren’t around all — every day.

Right.

That’s not it at all. It is your life is taking a new season.

Hmm.

And when that happens, God usually has a very big plan. So you know, just ask the Lord, “What do you want me to do now? Should I volunteer or can I go and read to kids —

Yes.

At special education,” or whatever. Don’t think it’s over because it isn’t, okay? Well, I think we’re there. We’re going to keep working on our SOS. I’m going to pop these in the oven. And we’ll be right back in the dining room with everything we’ve made today. Stay with us right now.

Don’t forget to write and get those recipes, or if you have a subscription, you’re going to want to be sure to check out all these recipes we’ve done today because it’s breakfast time. And it’s a great time. You know, fall coming you just feel like, “Okay, the kids are staying in,” maybe you’re not out running around because it’s getting cooler. This would be a great way to just do something special; or maybe somebody’s birthday and instead of having a birthday party in the evening, let’s have a birthday breakfast party, and maybe do something special like that. But I hope you’ll get the recipes. And of course you can always write for them if you need to, okay, with that address that was on the screen. Well, let’s take a trip around the table. We’re going to start with our US Marine Corps SOS. Doesn’t that look awesome? I mean, that is so thick, so succulent; juicy. It smells so incredible. And you can either put it on toast, or you can put it on biscuits, either one; whichever’s your pleasure, whichever you like. And then from that, we go to our southwestern egg bake. And you can see where the six eggs were that we dropped in that. Isn’t that wonderful? You just cut — that’s your portion, when you cut around that. We added some cheese, Monterey Jack on top just for a couple of minutes until it melted. And then you could either use salsa — with a side of salsa with that, or if you wanted to, how about some sliced tomatoes over there, just put a slice of tomato on top. If they’re coming in in September and they’re coming in, and you have nice big beautiful tomatoes, that’s what you want to do with them, okay? Then we added a nice tray of fruit; a variety of fruit. Fruit is always appropriate for breakfast. And you want to keep getting that into your kids, too. We added a few — a basket of muffins. This is a lot of food here. But I have to show you what our cinnamon puffs look like down there in the front. Now, in the recipe that you’re going to get doesn’t have a glaze on it. But today we had a professional glazer with us, and her name is Whitney. She also runs the camera for us. But we turned her loose and she glazed the cinnamon puffs. And I’ll tell you what, she did a bang-up job. I think she’s probably going to hand — you know, probably say, “Forget about the camera work, I’m going to go with this newfound vocation. I want to be a glazer chef.” There she is. She’s the same one, remember, that we talked about when she cooked before and what her oven looked like and that pizza — remember the pizza; okay. But anyway, so she did that for us. You can make them without the glaze — they’re delicious, or the glaze. Absolutely the kids would love that. A great table; we have orange juice at every sitting. We have hot coffee. If you need hot tea, you make chocolate for the kids. Just have a great family time all around the table. And be sure to join us the next time because it just wouldn’t be the same without you here “At Home”. See you then.

Furnishings provided by Levin Furniture, featuring Lane’s Country Living Collection. Food provided by Jordan Banana Company, wholesalers of fresh fruit and vegetables in Dravosburg, Pennsylvania.

Cornerstone Television wishes to thank all our faithful viewers whose consistent prayers and financial support have made this program possible.