Arlene had lots of special guests on At Home over the years, but few were as memorable as Pittsburgh weatherman Joe DeNardo. The longtime meteorologist at TV station WTAE, he became a local icon that thousands counted on for his daily forecasts. “Joe Said It Would” became a common expression when talking about the weather in Pittsburgh.
In this episode, Joe shows Arlene an old family recipe for a “Tian,” which is a kind of Italian casserole with noodles, sauce, meat, cheese, and hard-boiled eggs. Plus, Arlene talks to Joe about his family and the importance of fatherhood. This is a great show you don’t want to miss!
Joe DeNardo’s Italian “Tian”
This hearty pasta casserole is filled with all kinds of good things!
Ingredients
- 1 lbs Swiss cheese (cubed)
- 4 hard-boiled eggs, cooled, peeled, and diced
- 1.5 lbs ziti or rotini pasta, cooked until "al dente" but not too soft
- 2 jars marinara sauce (24 oz each)
- 1 lbs pepperoni, diced
- 8 oz shredded mozzarella cheese
- 1/4 cup parmesan cheese (grated)
Instructions
- Preheat oven to 350 degrees. Spray a large casserole dish with cooking spray. Spread a thin layer of marinara sauce on bottom. In order, layer half of the pasta, Swiss cheese, eggs, pepperoni, and mozzarella cheese.
- Starting with pasta sauce, repeat each layer again. Top with extra sauce, shredded mozzarella, and parmesan cheese.
- Bake at 350 degrees for 45 minutes to an hour. Casserole is done when the bubbling around sides and cheese in the middle has melted. Remove from oven and allow to cool for 10 minutes before serving. Enjoy!
Transcript
- Well hello and welcome to “At Home” today. We’re so glad that you joined us. You know, it just wouldn’t be the same without you. If you weren’t there, it just wouldn’t be the same, ’cause we know when some of family’s missing, you know? That’s what the great thing about family is. If you are used to one another and you spend a lot of time around the table, just havin’ good fun together and eatin’ good food together, what more could you want? Well today, my very, very special guest is Joe DeNardo. Now, we’ve been tryin’ to get him back. He was here a long time ago when “At Home” first began, and he’s such a busy man. This man is so involved in charities, and just thinking about needy people everywhere. It’s really hard to snag him. He’s into schools, and teaching kids about meteorology in schools. And he’s just a full life, but he’s also a very wonderful family man. He and his wonderful wife, Dolores, have children, grandchildren. And I am so glad that he’s back. And you know, if Joe’s here, it has to be Italian. And so today, he’s gonna put together something that I know that you’re gonna wanna share with your family. So get your paper and pencil handy. The other thing that Joe doesn’t know, as we start this program, is that we’re gonna honor him today because this is our Father’s Day program. And we have a few surprises, and he doesn’t know anything about them, but it’s all right, because he’s gonna find out before the end of the program. But I want to pay tribute to you, men that are watching, and we have a lot of guys watchin’ out there. If you’re taking care of your family, if you’re providing for them, you’re there when they need you, we’re gonna honor you today. And I say a great big thank you to you, because we need more people like you in the world. If you’ve got family, anybody can father a child, but it takes a real man to be a father. So today we’re sayin’ happy Father’s Day to all you guys out there who are lovin’ your kids, providing for them, and even taking care of mom. Well, we’re coming back in just a minute. Joe’s gonna get started with another terrific recipe. Stay tuned. Here’s today’s “At Home” hint. plays
- [Arlene Voiceover] Here’s today’s “At Home” hint. To give canned soups a distinctive taste, add nutmeg to chicken or mushroom soup, curry to chicken soup with rice, oregano to tomato soup, chili powder to black bean soup, and thyme to clam chowder. If you got a helpful hint that you’d like to share, we want to hear from you. Send your hint to “At Home” hints, CTV, Wall, Pennsylvania 15148-1499.
- Joe, I am so glad you’re back. It’s so good to see you. Welcome back to “At Home”.
- Well, it’s nice to be back with you, Arlene. Good to be “At Home” once again, and hopefully we’ll have something that people enjoy.
- Well I think, I think that they’re gonna really enjoy this recipe, and all the ingredients. We’ve got them all assembled. Maybe we need to talk about it. What’s the background? When did you first make this?
- Oh, this-
- [Arlene] Is this a family recipe?
- This is a family recipe. This is actually, believe it or not, this has been with me since my great-grandmother, really.
- [Arlene] No kidding.
- Oh yeah. And who was born in Italy and came to this country. And she was actually living in Waynesburg, in Greene county.
- [Arlene] Really?
- Yeah. When I first came along and met her, and in fact, I was in Ohio at the time, but my great-grandmother started this and then my grandmother continued.
- [Arlene] Now, what’s it called?
- [Joe] Tiane. It’s T-I-A-N-E. It’s called, we pronounce it tiane. And it’s called, generally, it’s baked macaroni is what it is.
- Okay. What does tiane mean? Layered or something, maybe?
- [Joe] Yeah, right.
- Okay. So that’s what…
- So it’s-
- [Arlene] Baked macaroni. Ah.
- Yeah, and it’ll feed a large Italian family, you know?
- [Arlene] A tribe. Which is what it was designed to do.
- And Joe, you do have a family and Dolores, your wonderful wife, whom I spoke with on the phone. I can’t wait to meet her someday. You’ve been married 40 something years?
- 43 years. That’s right.
- [Arlene] Woo! All right.
- That’s right.
- [Arlene] And you have two boys.
- Two boys, and they’re married, and each of the boys have, well, the oldest son, Jeff, has two sons, Jeffrey and Joshua. The youngest son, Doug has a son, Joseph, and a daughter, which is our granddaughter, in the apple there.
- [Arlene] I’ll bet you she is. She’s Kelsey Megan. So, we have four grandchildren.
- What a wonderful family.
- Yes.
- You were telling me about your grandmother, how she used to, during Lent, she used to really be creative and come up with innovative ideas.
- Very creative, very good.
- [Arlene] Don’t you have a good heritage, huh?
- Oh, no question about it. Family… Family’s everything.
- Everything.
- Not only in the Italian ancestry, but all. And that’s where everything was done. Thats where your morals were taught and learned.
- [Arlene] Manners, you sat around the table, learned.
- And manners at the table.
- Wack you if you’re not in line.
- You learned, huh?
- You said, “Please pass the bread.” Joseph.
- You’re right. Okay. Let’s start making this. Let’s talk about the ingredients.
- Well, the ingredients, we have some Swiss cheese, obviously, there’s Swiss cheese here. There’s hard boiled eggs.
- Hard boiled eggs.
- Right. We have pepperoni that’s diced up. We have mozzarella cheese.
- Mozzarella.
- And we have-
- What’s over there?
- This is Parmesan, Romana cheese. That we use in-
- [Arlene] Sprinkling.
- [Joe] Sprinkling in. The sauce, and-
- Is this meat sauce or just plain sauce, or can you use any?
- This could be any of your favorite sauce.
- Anything you want.
- But generally you want a good sauce with this. And in addition to that, we use either elbow macaroni or ziti. Either one of the two-
- And that’s what’s in the pot over there.
- Which we have in the pot over here, right.
- So what should we do first?
- Well, first thing we have to do is we’ve gotta dice up some of this Swiss cheese. So-
- What’s that, about a pound and a half? Two pounds?
- Yeah. And we just… kind of thin and…
- [Arlene] You can tell this guy knows his way around the kitchen. You know the marinara sauce you made the last time? Please don’t write for the recipe because it’s out of print. But I’ll tell you what. There are people, this is one of my family favorites, and there are people that talk to me all the time about, “Hey, do ever make that Joe’s marinara sauce?” I mean, this is three and a half years since you’ve been here and they’re still talking about it.
- Well, you know what everybody talks about when you talk about that sauce is in that sauce there are anchovies. And a lot of people don’t like anchovies.
- Well, I didn’t.
- And I try to tell them, you can’t really taste them in there.
- Yeah, you can’t taste them at all. It’s almost like they pulverize, huh?
- That’s right.
- [Arlene] I mean, it’s like they’re disintegrate, but the flavor, the essence of it is there.
- [Joe] But they give a nice flavor.
- [Arlene] You have to have that.
- [Joe] So you just go ahead and slice these kind of thin, and then you go ahead and then you gotta dice ’em up, you know. So we’ll do that as well. And the other thing we have to do is, besides this, we have some hard boiled eggs.
- We gotta chop up some eggs. Do you want me to dice that while you do the eggs?
- All right.
- Would that help?
- Okay. If you’d like, and I guess I could use one of these knives right here.
- You need a sharp one?
- I need a sharp one.
- Okay, let me get you a sharp one.
- And we’ll… and I do this a easy way. We have the hard boiled eggs here, and…
- Here we go.
- I use all the high technology I can get. It makes it a lot easier.
- Of course, makes it easier.
- And we go ahead and put the egg in here.
- [Arlene] So that’s one of those egg things, huh?
- [Joe] Yeah. And I go ahead and do that, and I pull that out
- [Arlene] Chop it up? Ah.
- Then I go over here and I just go, you know, and it’s all nice.
- Now does Dolores allow you to do a lot of cooking in the kitchen, or is she just, mainly on Sundays?
- Well, I’m busy and as a result, we both help each other out at the chores of cooking, but she’s a much better cook than I am. Much, much better.
- [Arlene] Well, after 43 years. she knows-
- [Joe] I have to say that ’cause she’s watching me,
- That’s right. And after 43 years, she knows what you like, right?
- Right. And otherwise, if I don’t say these nice things, the only thing she’ll make me for dinner is reservations. So…
- Smart woman.
- Oh very, very.
- Yeah, I can tell.
- See how easy this is when you use this thing?
- Yeah, that thing is right.
- It’s just real easy, you know?
- [Arlene] Hey, try one in that one, I think that makes wedges too.
- [Joe] Is that wedges?
- [Arlene] I think so. It might be easier to cut up. So, basically, how many eggs we got there? About eight eggs?
- Yeah. About eight eggs.
- Now-
- This really is, all this will make at least two pound of, with two pound of ziti.
- So this makes a big-
- Oh, this will feed a family. Let me try this one over here. I don’t know what this will do, let’s see.
- [Arlene] Yeah, let’s see. Ha, look at that.
- [Joe] Outstanding.
- [Arlene] What more could you want, huh?
- [Joe] My goodness.
- [Arlene] Joe, you’re still with TAE over there doing such a fabulous job. And you know, the phrase “Joe said it would” is synonymous with you. There’s nobody else that says it like you do, and you bring such a wholesomeness, even to the weather. And I know that sounds, for you folks around the country that don’t know what kind of a weatherman Joe DeNardo is. All I can say is Pittsburgh is really, really blessed to have him there because, as I alluded to at the beginning, his work with charities is incredible. We’ve just had a small part, Cornerstone Television has a small part in that. And we’re glad that we do, but it seems like you work like unendlessly. You’re just constantly going here having a golf tournament, workin’ with, was it cerebral palsy?
- Cerebral palsy and Special Olympics in Pennsylvania, Special Olympics with the counties, and the one that’s really close to my heart is the one that you help us with, and that’s the Project Bundle Up. That started back in 1986. And for those who are not in the Pittsburgh area, you don’t know what we’re talking about. Project Bundle Up is designed to raise money for coats.
- Its wonderful.
- For the senior citizens and for the-
- And little children.
- The children to keep them warm during the winter months. And when we first started this project in ’86, we thought, well, we’d have all our bases covered and go on to something else, and by 19, you know, ’89 or ’90. And what we didn’t realize was how many people were in need to have something just to keep ’em warmed during the winter months.
- Do you know, I was astounded to find out that there was a two year waiting list for coats.
- That’s right.
- To think that someone has to wait two years to have a coat. That is incredible to me, Joe.
- Well, you know-
- What do you do in the meantime? You’re cold.
- That’s right, and over, since 1986, we have raised over 3.2 million dollars.
- [Arlene] Oh, that’s fantastic.
- And helped over 75,000 individuals, and we still have a waiting list and a long way to go, so-
- And that’s in connection with the salvation army, right?
- [Joe] The Salvation army.
- They’re the vehicle.
- We’re partners in this. The Salvation Army’s job is to set up the people who really need it-
- [Arlene] Need it. That’s wonderful
- And check those individuals out. Our job is to raise the money.
- [Arlene] Money. Well, you do a great job.
- We raise the money. We give them the money. They go ahead and they put it all together.
- [Arlene] You do a great job. Well, as soon as we come back from this break, Joe’s gonna get started assembling the tiane and you’re gonna love it. So stay with us. We’ll be right back.
- Well, we’re back with my very special guest, Joe DeNardo, and he’s gonna start to assemble the tiane.
- Right. We’ve got all the-
- [Arlene] Everything’s ready
- All the ingredients together here. First thing we’re gonna do is just, now this pan is not gonna be large enough for all the stuff we have here. So you could use a pan at least three times as big as this, but we just put a little-
- [Arlene] For the bathtub, right?
- [Joe] Yeah. Just put a little spam in there. Pam. Then, first thing we do is we go ahead and we get the-
- Now this has only been cooked, like eight to 10 minutes. You don’t cook the life out of it, ’cause it’ll get mushy, huh?
- This is like al dente.
- [Arlene] Al dente, right.
- Al Dante. Let me do this. Let me put a little
- Just a little sauce first. sauce in here first.
- Good
- A little sauce.
- I’m gonna stand back because you look like you are really into it here with this sauce.
- I’m not gonna get it on ya, Arlene, I promise you. I just get it all over the place. But you put a little sauce in here, then, we’ll put it in a layer of ziti.
- So, you just layer, layer, layer here, huh? And again, if you cook it too long, then it’s gonna be mushy, ’cause it’s gonna bake in the oven. So you wanna keep it-
- That’s right. So, we do it almost al dente. Not really cooked that well. ‘Cause it’s gonna… Now we’ll take some eggs, hard boiled eggs. We’ll go ahead.
- [Arlene] Now, see, this is unusual to me, ’cause I would never think to put hard boiled eggs in with the pasta.
- [Joe] Oh, good.
- [Arlene] Good, huh?
- [Joe] Good, good.
- Grandma knew what she was doing, didn’t she?
- Hard boiled eggs.
- Then, some of the pepperoni, diced, and we’ll get that placed here.
- [Arlene] Boy, when that heat hits that, mm, that’s gonna flavor all of it, won’t it?
- It is. A little pepperoni there just gently, and spread all over the place. Here’s some Swiss cheese.
- [Arlene] Swiss.
- [Joe] Oh this is so good.
- [Arlene] Now, how come not provolone?
- [Joe] Well, this makes it real runny, and when you get it out there, you can see it stringing off.
- Stringin’, aw yeah.
- Oh, good. ‘Cause you see, I associate certain cheeses with Italian. I would say okay, if it’s Italian it must be provolone or mozzarella.
- That’s right, and when they hear Swiss cheese
- Swiss cheese, in an Italian dish, you say, “What’s he talkin’ “Hey, what’s the deal here?” about here?”
- [Arlene] But trust you, right? We have to trust you.
- [Joe] Right. Then a little Mozzerella. Put a little mozzarella in here.
- [Arlene] Be still my heart, I think. Is this-
- [Joe] I’ll tell ya, this is…
- You couldn’t eat this every day though, right?
- No, you couldn’t, you couldn’t.
- I mean, my goodness.
- I could. Wouldn’t be necessarily good for you. Then what you do is you cover it with the sauce.
- It’s good to have the sauce hot because then that gets it started in the oven, right?
- [Joe] Right.
- [Arlene] A-ha. Joe, you were telling me, too, about some things that, like I said, that your grandmother made for Lent, and you said ricotta balls. He’s gonna come back and make them for us sometime. I can’t wait. See, I like things that are different. Just like this. I’ve never seen this before. I’ve never heard of this before.
- Oh this, this is a great meal. And I’ll tell you what’s nice about this meal. You can make this up Saturday night, put it in a refrigerator, and then cook it on Sunday, and spend time with the family. You don’t have to worry about it, you know?
- And you still spend every Sunday with the kids?
- [Joe] Oh yes.
- They come over?
- They come over, we have-
- [Arlene] That’s terrific.
- Now, see, that’s gently covered, very nicely.
- Beautiful. Very nice. That’s the first layer.
- [Arlene] Oh, you mean there’s more?
- [Joe] Then we do it one more time.
- [Arlene] Okay, so you could use a pan as about this deep. A roaster pan would probably be just perfect, wouldn’t it?
- Absolutely. Now we do this one more time. And get that… Now as I mentioned, too, Arlene, besides ziti, we’ve done it with elbow macaroni-
- Shells, maybe? Probably could do it with shells, huh?
- I’ve never done it with shells, but-
- I’ll bet you could.
- My great grandmother, most of the time she did it with elbow macaroni, and then we started to add ziti and try that.
- Somethin’ different.
- Right. And everybody seemed to enjoy it. Now-
- [Arlene] There’s the next layer.
- [Joe] There’s the next layer. Now we’re in good shape there. Then we’ll go back. Get our eggs.
- All over again, huh?
- Oh yeah.
- Geez.
- And I want everybody to know, that’s in the studio here, I washed my hands.
- [Arlene] And even the people that might be watching.
- [Joe] Before I came on the set. ‘Cause I think they’re gonna try this later.
- [Arlene] I think they are. And I don’t want ’em to worry about that.
- [Arlene] Yeah. “Did he wash his hands, Arlene?” “I don’t know, but I think he did.” That’s good.
- There’s the eggs, all right. Then, go with our layer of-
- Pepperoni again.
- Pepperoni. Nice. Well…
- Ah. And the smell is just incredible. Unbelievable. Boy you can make this, you could eat off this for like a couple of days and then-
- [Joe] Oh, it’s even better warmed up.
- [Arlene] Does it freeze well, Joe? Do you know?
- Yes it does.
- Does it?
- But it doesn’t last long enough to be frozen in our house.
- Yeah, but I’m thinking about people who don’t have as many in their home that they could do it too.
- Oh.
- Oh. Get the Swiss first.
- Get the Swiss. Get the Swiss.
- Boy. Don’t you wonder how recipes start? Like who makes ’em up? You know, who says, let’s throw this together and let’s put Swiss instead of… You wonder how that happens.
- They gotta come back though, and people are wondering, “What’s he making? What’s these ricotta balls?” They’re good too.
- Yeah, you were telling me… He is gonna come back.
- They’re very good.
- Of course, I hope it doesn’t take us three years to get you back next time.
- No, me too. A little bit of mozzarella cheese, shredded, here. And get that on there.
- [Arlene] Now see it’s mounding up, and that would terrify me ’cause I think it’s all gonna slide off and go in the bottom of the oven. But you said it would be okay?
- [Joe] It’ll eventually go down. What I would recommend, now, that we got everything. Now we put the next layer of sauce on. And generally, what we do to save from clean up in the oven, ’cause this will boil over a little bit. We’ll put it on a cookie sheet or something.
- [Arlene] There’s a good idea.
- [Joe] And then…
- [Arlene] Now, what temperature is this gonna bake at ya?
- [Joe] About 350 degrees.
- 350.
- Yeah, and for at least an hour. 45 minutes to an hour for this big. And I’ll tell you when you know it’s done. If you start serving it and the cheese is not stringy-
- Put it back in the oven.
- Put it back in, gotta get that cheese.
- ‘Cause it’s worth the wait, isn’t it?
- Oh it is. It is.
- You have to do it right.
- Right.
- Wow.
- Look at that. This, this is enough-
- This is beautiful. This is a picture right here.
- [Joe] This is enough to feed the crew and then quite a bit here. And somebody told her there was a crop failure. So I’m sure they’d be ready to go, you know. But there it is.
- Wow. I mean the smell is incredible. I’ll tell ya.
- How’s that look Arlene?
- [Arlene] Oh, is beautiful. It’s so appealing just like that without even going to the oven, you know?
- [Joe] Now, after that, see you wanna get enough sauce on there.
- Lots of sauce on it.
- After we do that, next thing we do, just a final ingredient. You want to add little bit of grated cheese.
- Ah, Romano
- Whether it be Romano, Parmesan-
- Parmesan. Mix them up even, huh?
- And…
- [Arlene] Do you mix ’em?
- [Joe] I do. I do. I like to mix ’em both.
- [Arlene] Yeah I do too.
- [Joe] ‘Cause to me the Romano
- A little strong, huh? is very strong, and the Parmesan just backs it off a little bit.
- [Arlene] Yeah, and it sweetens it up a bit. I like it.
- [Joe] And-
- [Arlene] Now, this is gonna go into a 350 degree oven for how long?
- 45 Minutes to an hour.
- 45 to an hour.
- There it is.
- And you know it’s done when the cheese strings, right?
- When you start to take it out, and the cheese is stringy, it’s done.
- Man.
- But there it is.
- Okay, now what are you gonna serve with this, too? Let’s talk what else you’d have.
- Well, there’s a number of things you can serve with. Obviously, you probably want a salad.
- Salad. Okay.
- And I’ll tell you what’s good with this is garlic bread.
- Garlic bread, okay.
- Oh, I hear the timer.
- Something, yeah. The timer just went off, ’cause we’ve got one bakin’ in the oven. Do we wanna put this one in the oven?
- If you’d like.
- Let’s do it. Okay, let’s put in the bottom oven, okay? You need a nice strong man to be able to pick this up, because there’s a lot of stuff in there.
- Oh, I’ll tell ya. This is heavy. It would sit on your stomach for a while, trust me.
- Well, there’s at least two pounds of ziti in there. And there’s all the cheese, and all the other stuff, so naturally it’s gonna be, you know, pretty heavy to get that-
- The one thing we did not do, we didn’t put it on a cookie sheet, but I would suggest you give it some serious thought. And that way, as it’s cooking, it begins to boil with the sauce.
- Sauce comes up over.
- And some comes off up, over, and then it’ll catch on a cookie sheet and it won’t dirty your oven.
- Be fine, okay.
- It’d be easier to clean a cookie sheet.
- Joe, I said at the beginning of the program that this was our Father’s Day program, and we’re gonna-
- I didn’t know that.
- We wanna honor you today, okay? If you advice, any one word of advice for dads out there, what would it be?
- Well, this is coming from a individual who was raised without a father.
- I know that.
- I was 18 years old before I ever met my father.
- Wow.
- And I vowed, because of that, I would-
- [Arlene] You’d be different, huh?
- It would be different in my home. And the most important thing to me, besides my wife, are my children. And I just happened to be blessed with two healthy boys. And I went through the whole routine. I made my schedule at work,’cause I had a consulting firm. I made sure I was there in the late afternoon, early evening for dinner. Made sure I was out.
- [Arlene] That’s wonderful.
- Little league baseball, football, now it’s soccer.
- [Arlene] And that wasn’t easy for you because you were a businessman. You had a business that was comin’ up.
- That’s right. And then for a while there, when I had my consulting firm, I’d get them to bed at nine o’ clock in the evening, shower, shave, get dressed, run out to the TV station, and then do the 11 o’clock news.
- [Arlene] Oh my goodness.
- But-
- [Arlene] But it paid off, didn’t it?
- It sure did. It sure did.
- And it’s worth any struggle that you have to do, for your kids.
- There’s nothing more important than your family and your children.
- I agree.
- Because when things get bad, there’s only one person you can turn to.
- One person. You got it.
- Family.
- You got it, that’s exactly right.
- And that’s important.
- That’s right. Well, we’ll be right back with a few more surprises, and we’re gonna taste some of Joe’s delicious Tiane, in just a moment. Stay with us. We’ll be right back.
- To receive the recipes presented on today’s program, plus many more great recipe ideas, send your best donation and a stamped, self-addressed business-sized envelope to “At Home” CTV, Wall, Pennsylvania 15148-1499. You’ll receive Arlene’s heartwarming newsletter, “Enoy!”. Featuring an entire month of “At Home” recipes, including today’s mouthwatering dishes. Be sure to include the enjoy issue number with your request.
- Here we are at the dining room table. Joe, I’m telling you that looks so good. You have to give-
- [Joe] It look pretty good doesn’t it.
- [Arlene] Oh my goodness. You have to-
- [Joe] We must try it.
- [Arlene] Yes, absolutely.
- [Joe] This is the only difficult part for me, is trying to get it outta here. Once you get the first spoonful out, then it gets a little easier.
- [Arlene] Oh
- [Joe] Oh that’s…
- [Arlene] There’s a string!
- [Joe] Oh there’s a string!
- [Arlene] It’s done.
- [Joe] Hey, it’s done.
- [Arlene] It’s done.
- [Joe] It’s done.
- [Arlene] Sandy, have no fear, it’s done.
- [Joe] It’s done.
- [Arlene] It’s good. Perfect.
- [Joe] My goodness, look at that.
- [Arlene] Oh, wow.
- [Joe] There you are.
- Your mouth is so bad. Get yourself some too.
- Thank you. Thank you.
- Wow. And Joe, while you’re doing that, we have a little surprise. We want you to look at the monitor ’cause there are some very special people whose pictures is gonna come up right about now. Look at those two guys over there. Who are they? Grandsons? You need the glasses?
- [Joe] That’s my grandsons.
- [Arlene] Grandsons. Aren’t they gorgeous?
- [Joe] The bigger boy is Jeffrey, and then Joshua. That’s Jeff’s boys. Right.
- [Arlene] Okay. And then look at this. Is that-
- [Joe] There’s the second, there’s another Joe Denardo. That’s Joseph.
- [Arlene] Do you know they look like you, Joe.
- [Joe] And the little young lady there is Kelsey Megan. Yep. That’s her.
- [Arlene] Kelsey Megan, I’ll tell ya.
- [Joe] That’s our granddaughter, our pride and joy.
- [Arlene] Pride and joy.
- [Joe] Absolutely.
- [Arlene] Well, if you hadn’t been a good father, then you couldn’t have been a good grandfather.
- [Joe] All right.
- But we wanna give this to you for Father’s Day. We’d like you to open it, because we wanna honor you as a really special man that you are.
- [Arlene] And we couldn’t think of anybody else we would like to have. Let me hold the bag while you pull it out, okay? There you go. And this is something that we thought would be appropriate.
- Oh my.
- We’re gonna open it here. Opens up.
- Oh, look at that.
- And let’s read what it says.
- “A very special dad, Joe DeNardo, Father’s Day, 1996, ‘At home'”, isn’t that-
- [Arlene] It’s from all of us here to you, because you’re really, really special.
- [Joe] Arlene, I don’t know what to say. Thank you so much.
- That’s the way we feel about you, Joe. We really do.
- That’s so thoughtful. I’m speechless.
- Well that’s all right. We feel that you’re really special. And you’ve warmed a lot of hearts, even though you haven’t been up close to people because you can’t be. But through the tube, beyond the tube, you have really made yourself very personable to people and a very caring person.
- Well, you know, people who see, sit at home and see other people on television, they think there’s something other than what they are,
- [Arlene] Special, yeah.
- We’re just people.
- [Arlene] We’re not, that’s right.
- We’re just people, and…
- Well happy Father’s Day to you.
- Thank you.
- Happy Father’s Day to you, and ladies, come on, send for the recipe ’cause you gotta make this for your husband for Father’s Day. Thanks Joe, so much.
- Thank you for having me “At Home”
- Come back again, okay?
- Absolutely, Arlene.
- And thank you for joining us. And as I always say, because it’s so very true, be sure to join us the next time because it just wouldn’t be the same without you here “At Home”. See you then.
- Fresh produce provided by Jordan Banana, wholesalers of fresh fruit and vegetables, in Dravosburg, Pennsylvania. Appliances provided by Dacor Distinctive Appliances, a reflection of your good taste. Groceries provided by Foodland, where the answer is always yes! Cornerstone Television wishes to thank all our faithful viewers whose consistent prayers and financial support have made this program possible!
Add comment