Cornerstone TeleVision co-founder Norma Bixler is back in the kitchen, making her famous “company dinner” for Arlene. She calls it that, because as a pastor’s wife she was always having company over for dinner, and this was her go-to meal for special guests! It includes swiss steak with tomato gravy, the creamiest, richest, make-ahead mashed potatoes, and a classic Waldorf Apple Salad. Plus, we get to see Russ Bixler join the dinner table at the end!
Swiss Steak
This was one of Norma Bixler's favorite dishes to serve to company.
Ingredients
- 2 1/2 lbs round steak or cubed steak, 3/4" thick
- 3 Tbs flour
- salt and pepper
- 2 Tbs cooking oil
- 1/4 cup water
- 1 small can tomato sauce (8 oz)
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup sliced mushrooms
Instructions
- Preheat oven to 350 degrees. Cut the steak into smaller pieces for individual servings. Coat with flour and sprinkle with salt and pepper. In a hot skillet, brown steak in 1 Tbs of oil. Add more oil if pan dries up and meat starts to stick.
- After browning steak but not cooking all the way through, remove meat from pan and place into a deep casserole dish. Atir 1/4 cup water into hot pan. It should sizzle and dissolve browned bits on the pan. Pour water and meat juices over steaks.
- Pour half of tomato sauce over steaks, then cover with chopped onion, green pepper, mushroom and 1 Tbs of leftover flour. Pour remaining tomato sauce over steaks.
- Bake in covered casserole dish in a 350 degree oven for 1 to 1 1/2 hours, until steak is tender enough to be cut with a fork and sauce is thick. Makes many servings, and it tastes great reheated the next day. Enjoy!
Waldorf Salad
Ingredients
- 4 apples cored and chopped (leave the peel on)
- 1/3 cup raisins
- 1/2 cup walnut pieces
- 1 cup sliced green grapes
- 1 cup chopped celery
- 1/2 cup mayonnaise
- 1 Tbs lemon juice
- 1 Tbs sugar
- 1/2 cup heavy cream, whipped into 1 cup
- pinch ground nutmeg
- 1 cup miniature marshmallows
Instructions
- Take 1/2 cup of cold heavy cream, and whip with a mixer or whisk until it makes 1 cup whipped cream. To make dressing, in a small bowl whisk mayonnaise, lemon juice, and sugar until combined. Gently fold in whipped cream.
- Combine fruit, nuts, and celery in a large bowl. Pour dressing on top and gently toss to combine until everything is evenly coated. Transfer to a nice serving bowl and sprinkle marshmallows and nutmeg. Enjoy!
Make-Ahead Mashed Potato Casserole
These delicious potatoes can be refrigerated and reheated with ease.
Ingredients
- 5 lbs russet potatoes, peeled and cleaned
- 2 Tbs butter
- 1/4 cup milk
- 1 tsp onion salt
- 1/2 tsp black pepper
- 1 block cream cheese (8 oz)
- 1 cup sour cream
Instructions
- Peel and clean potatoes and cut into chunks. Place in a large pot and cover with cold water. Bring pot to a boil and cook at a simmer until potatoes are tender, 10-20 minutes.
- Drain potatoes with a colander and place into the bowl of a stand mixer. Gently beat potatoes with the paddle attachment. While mixing, add butter, milk, onion salt, and black pepper. Cut cream cheese into chunks and slowly add, making sure it fully mixes in. Add sour cream. Mix another 30 seconds, until everything is smooth.
- Scoop mashed potatoes into a shallow casserole dish. If making ahead, allow to cool, then cover and refrigerate. They will keep for a several days. To serve, bake in a preheated 350 degree oven for 45 minutes, until heated all the way though and top browns slightly. Makes lots. Enjoy!
Transcript
- Hello and welcome to “At Home” today. We’re so glad you could join us. It’s always a treat when family members drop by. And today we have a really special program because a very special guest, and I don’t say just a guest, I say a good friend too, ’cause she’s a very special lady, particularly here at Cornerstone Television, because her name’s Norma Bixler. She kind of mothers all of us. You know, she’s looking after, she’s inquiring about, isn’t that nice to have people in your life that care about you? And are concerned about what happens to you? Well, that’s the kind of a lady that Norma Bixler is, and she’s gonna prepare a company dinner. And I think you’re gonna enjoy this. It smells so good in this place, and everybody’s oohing and aahing already, and we haven’t even tasted stuff. So you know when it smells this good in the preparation, it’s gonna be good. I’d like to share a letter that we received from a dear lady from Punxsutawney, Pennsylvania. She said, dear Arleen, just want you to know how much enjoyment you bring to so many people. I’m sure that God made you special for this at-home program, and as you always say, “It just wouldn’t be the same without you.” Thank you very much. I’m sending you these little prayers. She included a couple little prayers for me personally. She says I’ve given them to so many people, and sure enjoy them, and was thinking that maybe you would enjoy them too. God bless you, Sylvia. That’s what I’m talking about, somebody in your life that cares about you. Many of you express that to me, and I appreciate that very much. Sylvia, thank you for those prayers. They meant a lot to me. This little lady here, maybe I’ll just hold this up for the camera to see. Her name is Stephanie Meyers, and her grandmother wrote this letter. She says dear Arlene, apparently when she sent for her newsletter, she forgot to put her money in the envelope, her very best gift that she could do, she said please forgive me. I forgot to put my money in last month, but Stephanie watches you, this is her granddaughter, every Wednesday, and she would really like to meet you. She says all the recipes that I have go to Stephanie, ’cause she wants to be a cook just like you. So I am sending you her picture. She takes tap dance lessons now, and she says I really enjoy your program. Keep up the good work. Love, Stephanie and Aunt Flo. Well, we appreciate that, and Stephanie you keep up the good work. Keep taking those dance lessons, and maybe someday maybe you’ll be able to be the cook. Who knows? Well, I know that one thing for sure, we have a good cook coming up in just a minute. Stay tuned, here’s today’s At Home Hint, and we’ll be right back to get things started. Here’s today’s At Home Hint. When making thin pancakes or crepes, use a meat baster to pick up the batter from the bowl and neatly pour it onto the hot griddle for perfectly-shaped pancakes with no drippy mess. If you’ve got a helpful hint that you’d like to share with us, we want to hear from you. Send your hints to At Home Hints, CTV, Wall, Pennsylvania, 15148-1499.
- We are!
- Norma, I’m so glad you’re here with me today.
- Well, I’m glad too, Arlene.
- Do you know how long it took for me to get you back in my kitchen?
- No.
- It’s been a couple of years because this is a busy lady.
- Shame on me. But I know that you’re busy, and I know that there’s been lots of stuff. We just put a big addition on the front of Cornerstone Television and our Ministry Center. Things have kept you busy, huh? You travel all the time.
- It seems like it.
- I know.
- I’m glad I’m here right at home.
- I’m glad that you are too, and I’m glad that you’re making yourself at home. What are you gonna make for us today?
- Well, I’m gonna make what I call company dinner.
- Company dinner, okay.
- The reason I call it that is because when I have a family member or some friends of mine that have been before, I say, “Well, what would you like for me to cook?” You know how sometimes you don’t know what to cook–
- Right.
- But you wanna have company?
- Right.
- They always tell me this dinner.
- That’s what they want?
- So I call it company. Our daughter-in-law, Faye, for her birthday every year, this is what she wants.
- That’s what she wants.
- Yes .
- Well, boy, it must be good. Okay–
- So–
- I know it’s been cooking in here, and it smells wonderful. What you have here is beef, right?
- Yes, I have–
- Do I need to turn this up a little bit for you, maybe?
- Yeah, I think a little bit.
- Okay, because we turned it down didn’t we, until it got–
- This is a Swiss steak.
- Swiss steak, okay.
- It’s just my recipe.
- Okay.
- What you do is you get your beef. Now this beef is special Beef.
- [Arlene] This is called Coleman beef right?
- [Norma] Right.
- There’s an 800 number. Let me tell you about the beef first.
- Yes.
- Maybe go ahead. She’s just gonna brown them.
- I’m gonna put this in here and brown it. I’m gonna put some salt and pepper on it, and get it to brown on the other side. When it gets brown, I’ll just turn it over–
- [Arlene] Turn it over.
- [Norma] And do the same thing.
- Okay, from what I understand, ’cause Russ has told me about this, that the cattle are not crowded when they feed. Crowding causes beef to be tough and tasteless. Is that right?
- Right.
- There’s no pesticides, no chemicals, no steroids, no growth hormone–
- No antibiotics.
- Antibiotics, that’s a good point.
- See that, doctors say don’t eat beef very often because it has all these things in it, but I just wanted to share with our viewers that this is good beef.
- Good beef. So if you get a good beef, then it’s not so bad, right?
- It’s not bad at all. It’s delicious.
- In the Pittsburgh area, you can get it at the Food Gallery, and in the Denver area, it’s at Sam’s Meat Market, right?
- But they have an 800 number too.
- Okay do we have that ready on the screen? I hope so. Okay it’s 1-800-442-8666. I’ll repeat that again. 1-800-442-8666 All right.
- You know and we have have so many viewers that watch in other parts of the country
- Sure.
- I wanted that 800 number.
- Oh, good, okay.
- You know, now I’ve been browning this meat–
- Yeah.
- as we went on the air, and–
- It smells wonderful.
- [Norma] This one isn’t really brown, but you know with–
- [Arlene] Let’s pretend .
- With television it’s gonna be cooked. So I’m gonna put it in here.
- Okay.
- This is my Swiss steak recipe and I want to share it with the whole world.
- All right.
- That’s interested.
- You’re just gonna take this out, right?
- I’m just going to take this out.
- [Arlene] These are nice thick pieces of Swiss steak. You don’t want thin pieces, do you?
- Yeah, at least you should have it at least three quarters inch thick if possible. One of the things I wanted to tell you about this recipe. You know there’s two ways that you cook meat, any kind of meat, it’s a dry method and the moist method. So if you have a cut of meat that’s not, maybe you can’t afford a round, this is round steak.
- Round steak, sure.
- You could get a cheaper cut, and cut it like this.
- Ah!
- The moist will make it tender.
- [Arlene] I see.
- [Norma] Fork tender. Sometimes when I have a lot of people, it’s like super expensive, like if I have 16 people–
- Right.
- So, you know, you could have a moist or moist–
- Now, you don’t throw this away, do you, Norma?
- I brown this, and I put salt and pepper on both sides. Some people throw this away.
- No way, huh-uh.
- Not Norma.
- [Arlene] Mom used to do this too ’cause what she’d-
- [Norma] Did she?
- What she’s doing is rendering all the juices from that delicious meat and the seasonings from the pan, and boy does that make it good.
- [Norma] Smells good, doesn’t it?
- Oh, yeah, and that’s what, if you ever wanted real dark brown gravy from the drippings, you have to do this. It’s called deglazing the pan. We talked about this didn’t we, Norma?
- Yes, and if the pan happens to be, if happens to be cold, just put it on a low temperature, and then get everything off the–
- [Arlene] Stir it up, yeah.
- [Norma] Bottom, and then when you go to wash the pan–
- It’s clean, isn’t it?
- It’s clean.
- Yes, sir.
- And that makes things so much easier. See that, that just about all came off.
- Just get it all off, and now she’s just pouring that over top, oh yeah.
- [Norma] Get every drop out.
- [Arlene] Oh, you see how–
- [Norma] I don’t like to waste anything.
- Yeah, and it doesn’t look like water in the dish. Let me show you what the dish looks like. We’ll put that back. See how nice and clean that pan is? There’s not one, see that? That’s what you want to do. You wanna clean that pan clean, and really, like she said, there’s hardly anything to washing it then. Now we’re pouring a little bit of tomato sauce, right?
- [Norma] Yes.
- [Arlene] Okay.
- [Norma] If you have a lot, you can layer it.
- Okay, and some onion.
- I put onion.
- Chopped onion, not sliced or whole, right?
- Chopped onion, that’s right.
- Smells good.
- And then what you do is you add a little green pepper.
- Green pepper.
- See, sometimes I have a bigger amount–
- Amount, yeah.
- And I put one layer, and then I put the onion, and then I put the pepper and the sauce, and also I put a little bit of flour. You know why, Arlene?
- Why?
- Because you add water, and you’ve already added that good stuff. You add the tomato sauce, and when this is all done cooking, you have gravy and it’s all made.
- It’s thickened and everything, huh?
- It’s thickened and everything.
- Wow.
- And if you look at it during the cooking time, and it looks like–
- It’s getting dry or it’s too thin?
- [Norma] It’s getting dry, you add a little water.
- [Norma] If it’s–
- [Arlene] Too thin?
- Too thin, you just add a little.
- So you adjust it as it’s cooking, huh? You don’t have to do it the last minute, which is what I like.
- No, well, see what I do when I have company, I set the table the day before. I get everything ready because I don’t wanna to be a wreck when my–
- [Arlene] Exactly.
- [Norma] And tired.
- [Arlene] Hate that.
- [Norma] I wanna have a great time.
- [Arlene] And you want to enjoy your company.
- I do, I do.
- Sure.
- Because that’s why you’re having them.
- Sure.
- You wanna enjoy them. If you like a lot of onion, put more in than I do.
- Okay.
- If you don’t like it don’t put any in.
- Don’t put it in, right, now see what–
- But I’ll tell you what, it cooks all up, and you don’t even know it’s there.
- Don’t even know it’s there.
- It just gives such a wonderful flavor.
- Now, what about the mushrooms?
- Well the mushrooms are gonna just sit there for a while and when this is done.
- [Arlene] Okay.
- [Norma] The last thing you do is you put–
- You don’t need to add them now, huh?
- No because they’ll all get cooked up and you won’t even know they’re in there. And I tell you, our son Paul loves this recipe but he hates the mushrooms.
- Does he?
- He doesn’t like mushrooms. So what I do is, I put them in at the last minute and then if he doesn’t like them he can pick them out.
- That’s it.
- All the rest of us do.
- Okay so you’re going to put a lid on that and put it in the oven.
- And I’m going to put it at 350. And depending on the kind of meat that you have, it takes it takes an hour and a half or it takes two hours or whatever. But when you stick it with your fork, make sure it’s very tender and when you sit down to eat this meal, you just cut it with a fork you don’t even need a knife.
- All right. So I guess I’ll put it in this oven and it does smell good. You know, when people come to your house it seems like especially in the winter time when you have the windows and doors all closed people say, “What are you cooking?” But this is such a big studio it doesn’t have quite as much aroma.
- It smells good in here. Are you kidding? Now what we have done and what I did while Norma was putting that in the oven was to drain some potatoes. It’s five pounds of potatoes that we cut up and boiled like for mashed potatoes but the key to this potato dish is you can do these a day ahead. Is that right?
- You can do it three days ahead, two days, and one day ahead. Now just think if it’s Christmas time or Thanksgiving all the things you have to do.
- Yeah!
- You know sometimes we’d like to make salads ahead. Well this is potatoes you can make ahead.
- Okay, show us what to do.
- Okay.
- These are nice and hot.
- Okay. Well let’s turn the beater on.
- [Arlene] Now I’m gonna stand back ’cause these might fly but, they didn’t.
- [Norma] No, they’re good potatoes.
- [Arlene] Yeah. All right, now what do we do?
- Well we wanna get them pretty mashed up.
- Mash them up, okay.
- And then I’m gonna, they’re just like any other potatoes now but then we add some special ingredients in.
- Okay.
- And what we add in is, when you make mashed potatoes you put butter.
- Okay.
- So I’m put some putting some butter in.
- All right.
- And then we add…
- I’ll lower that little bit so that it doesn’t splash.
- We add a little bit milk. Now my recipe will say, you’ll notice it says, a little bit of milk. We don’t need this much milk because we’re gonna be putting some other ingredients in. I need a spatula, Arlene.
- Okay.
- Ooh, that’s a big one!
- That’s a big one, huh?
- That’s an institutional one!
- I’m just gonna, let me take this out so you can scrape around there ’cause it’s really important to do that.
- My goodness, this is–
- Dollop for the side.
- I mean, when you do something, you do it in a big way, Arlene. This is great!
- Sometimes you need those great big spatulas.
- [Norma] Like today. You know, this recipe, the recipe says it serves 12 people. But I’ll tell you what, I’ve had lots less than 12 people. And they ate it all.
- [Arlene] Ate it all.
- So, you know, it sounds like a lot of potatoes. It’s five pounds of potatoes. But anyway–
- But even if you just served for two meals. You could make it all at once and serve for smaller groups, huh?
- Arlene, you can heat it up two times.
- Oh boy!
- It’s just as good as it was the first time you ate it.
- [Arlene] Okay, what’s this?
- [Norma] This is salt. This is onion salt.
- [Arlene] Okay.
- [Norma] See, I didn’t put any kind of salt in it before.
- [Arlene] Not even when we cook them, we didn’t.
- No. And then, the secret to, oh and here’s the pepper. Oh it’s cute!
- [Arlene] Little bit of pepper. Okay.
- And then this is cream cheese.
- Oh, cream cheese! Okay.
- [Norma] Just go ahead and–
- [Arlene] Okay let it go. Okay.
- [Norma] Yep.
- [Arlene] Use the whole eight ounce cream cheese?
- Well I do. You know it says, the recipe says five pounds of potatoes but you know sometimes the potatoes are bigger than others.
- Right.
- Sometimes I use 12 potatoes sometimes.
- [Arlene] Instead of one of the five pounds.
- [Norma] Yeah, I’m going to leave that and see how it goes.
- Okay. Now this is, this is sour cream.
- Sour cream, huh?
- This is a cup of sour cream.
- [Arlene] Oh, my!
- [Norma] I’m messing up the mixer.
- [Arlene] That’s all right. Not to worry. Wow does that look good.
- [Norma] Well I think it’s good and the thing I like about it is that you can make it ahead.
- Ahead of time.
- Yeah.
- Is this done now do you think?
- Well.
- Pretty much done?
- I think it is.
- Well, you know we’re going to take a break while Norma finishes this and we’ll be right back in just a minute to show you a delicious salad that goes with this great company dinner. We’ll be right back.
- [Lady] I’ve become closer to him than I’ve ever been with before. I’ve become a stronger Christian than I’ve ever been before. And my life has definitely changed dramatically. I was at a really bad time in my life. I was going through a divorce, I wasn’t a Christian, I wasn’t going to church. I had a small child and I was really lonely at the time. I started flipping through the channels on the TV, and His Place on Corner Stone Television quite my eye. And pretty soon I was watching it, and it changed my life. It brought me to God. Corner Stone Television was there for me any time, suddenly I just put it on, and I started going back to church. And it was because of Corner Stone Television that I came to God.
- [Lady] For 38 years then, I have had severe chronic ear infections. And searching for doctors. Everywhere, and they all told me there was no hope. Mike Murdoch said, if you will just give to God’s work here on Corner Stone Television, so that his work can continue to go out, and people can be healed, and people can be saved and delivered, and if you would give then I guarantee you God will give back to you.
- All right, here we have them in our casserole and it’s not a buttered casserole, right?
- No, it’s not a buttered casserole.
- And I said let’s put them in the oven and you said no we put them in the refrigerator because we make them a day or two ahead of time.
- [Norma] Yes.
- Okay and then what do you do?
- You can make them a day or two or three.
- Okay.
- Then you put them in a 350 degree oven.
- Okay.
- For 45 minutes. So if you’re having your dinner it’s six o’clock you know when to put them in.
- [Arlene] Good.
- You take them out. And if you know people don’t come if–
- It’ll hold well, don’t they?
- I mean, did it taste good?
- Aw, they taste wonderful! This is one you’re going to want to get. Definitely. Okay tell us about this salad now.
- Well, this is a Waldorf salad and I think it’s the best one I ever ate. But anyway, you put the apples.
- [Arlene] How many?
- [Norma] You put four medium apples and look folks, you don’t peel them because–
- That’s the good part.
- You know there’s nutritional value and it’s color and one thing that makes people enjoy food is that it looks pretty. You know that, Arlene.
- Sure! Color’s good.
- And we put raisins and put a half a cup of walnuts. You could put any kind of nuts you want
- Yeah.
- And this has some grapes.
- Yeah.
- Green grapes.
- Oh yeah, okay.
- And then celery. I love celery
- I like that with walnuts and I like it with apples. Nice combination.
- Okay. Now.
- Need to make a dressing or something?
- Yeah. I wanted to make a place to put it. Okay, here’s this bowl and we need to put this mayonnaise in here.
- [Arlene] How much mayonnaise is that? About half a cup or let me see. Yeah half a cup.
- [Norma] Half a cup.
- [Arlene] Okay, could you use salad dressing too Norma?
- You could use either one but I think it’s better. If you ask me, I like it better with mayonnaise.
- [Arlene] Okay.
- [Norma] And this is low-fat.
- Low-fat mayonnaise.
- Yes. And what is this?
- [Both] This is a sugar.
- [Norma] You know what my mother says?
- [Arlene] What?
- [Norma] She says you have to put a little bit of sugar in everything if you want it to taste good.
- Ah!
- And you know what? She’s right. Sugar–
- Perks up everything, doesn’t it?
- Yeah I mean it’s not very much sugar.
- Yeah right. It’s just, what? Let me see, sugar. I’m looking on your list–
- Lemon juice.
- A tablespoon.
- And you just stir this up real nice and get it real nice and smooth.
- Okay.
- And then you add some whipped cream.
- Not cool whip either is it?
- [Norma] No it’s not cool whip.
- [Arlene] It’s called whipping cream.
- [Norma] It’s whipping cream. It’s one cup and don’t whip it real stiff, now. You have to make it just with little peaks in it. I don’t know if I’m getting it, I can’t get it all out, Arlene.
- Well, maybe the cook will have to help a little bit.
- Yeah.
- Try to do my best. Tell you you’ve got control of the kitchen here today. You don’t need me.
- [Norma] Oh yes, I do.
- [Arlene] But I’m going to try to get you some more of this stuff right here. Right, there you go.
- So you just kind of, don’t whip it, you know, just kind of fold it.
- Fold it in.
- And then you just put it here in the middle.
- [Arlene] Pour that on top. Ooh, that looks good!
- [Norma] Pour that on top. And what we would ordinarily do is we would put this in the refrigerator and let it sit for a couple hours but this show isn’t very long.
- No, yeah. We don’t have that luxury, do we?
- No.
- Get a spatula, maybe. Over there, a little spatula. Would that help?
- They all look big to me. There’s a little one. Don’t wanna waste any of this or any of that.
- That’s the way I feel. When you’re doing it this is all you need.
- [Norma] Let me see if a can get a little bit more of it.
- Go for it, my dear!
- I don’t want to waste anything.
- I don’t like to waste either.
- I like to waste money. I don’t like to waste food. I don’t like to waste anything.
- Too hard to come by, huh?
- Right. Is this open?
- That’s nutmeg. Let me open it for you. And what’s that over there on the other side?
- Well, that’s marshmallows.
- Okay.
- Now what you do is you stir this up. I have to be careful. I don’t wanna stir it over on you.
- Too much, yeah. Oh that’s all right. Here’s the nutmeg, my dear. Should I just like a little bit?
- No. Wait till I get it all.
- Sorry.
- Well, yeah you could put it in. We don’t have a lot of time. You better put it in.
- Okay, how much? Just a sprinkling?
- Yeah, just sprinkling.
- A lot or a little? Tell me when?
- I think, when.
- When? Okay.
- Now does this look good to you?
- Yes it does. It really does ’cause that has a lot of my favorite things like apples and grapes and raisins and walnuts.
- Well you know–
- So that’s why.
- The enzymes in here we really need. You know, we need to eat more raw food and apples are so good for you.
- What do the enzymes do for your body? Tell me about that.
- Enzymes help your immune system to do what God created it to do. You know we were born with like a bushel of them.
- Okay.
- And as we grow older–
- We deplete them, quickly, huh?
- Yes, we deplete it. So we have to add things and apple, anything raw we eat, anything. Like you had a program, recently, where a lady fixed a salad bowl. That, you know, that was full of enzymes.
- It was wonderful. It really was. It tasted so good.
- ‘Cause if we eat what we’re supposed to eat, we can work better for the Lord ’cause we’re not sick.
- Sure. That’s right.
- Now at the last minute, I like marshmallows.
- [Arlene] Oh yeah little ones, huh?
- Yeah miniature ones and I just kind of–
- [Arlene] Just about a cup?
- [Norma] About a cup.
- [Arlene] Okay. Mini marshmallows, okay.
- Yep and there it is.
- Now you told me that the men really like this salad, huh?
- Well it’s like this, last winter I had a lot of dinners because you know Russel I used to be on Getting Together so many nights and now we’re not on as many nights so I thought well I’m gonna entertain. ‘Cause that’s what we missed when we had to be every night.
- Sure.
- So I had I had dinners and let me tell you I sat at the, we had about 15, 14, 15, 16 people and our dining room is not that big. I sat at the card table with some of some of the men and one of our friends had three helpings of this. Fortunately I had more than four apples.
- More apples, yeah well!
- And everything. Men like it. Ladies like it. Kids like it.
- Well good! Well it’s got good stuff in there that’s good for you and it tastes good. Now, to round out your whole menu, we have the steak with the gravy. We have the mashed potatoes that you can do the day before. We have the salad. Would you add a vegetable?
- Yes. I always add green vegetables and today I added our green vegetables out of our garden.
- Green beans?
- Green beans, yes. We’re so excited about our garden. Anyway, green beans are good.
- Well good!
- And most people like green beans. And there are all kinds of different ways. Today we just kind of steamed them and put salt and pepper and butter.
- They’re good that way.
- But, sometimes I have green beans Amandine. Whatever people like.
- And could you add a little bread of some kind like a roll?
- Yes, yes.
- And then what would you, you won’t have a big heavy dessert with this would you?
- No, I always have sherbet with cookies.
- What else could you want?
- And we have it here today.
- Well good, and we’re going to come back in just a minute and the head of Norma’s house is going to be at the table with us so everybody has to gear up because the big boss is here and we’re gonna be sharing the final table with you in just a minute.
- [Narrator] Announcing a special new at-home feature to receive the recipes demonstrated 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 brand-new heartwarming newsletter, “ENJOY!” featuring an entire month of at home recipes including today’s mouth-watering dishes. Be sure to include the enjoy issue number with the request.
- [Lady] Six years ago my husband was killed in a tragic car accident. And because of that I turned my back on God. And became bitter. But through Corner Stone Television, I believe that God reached out to me, and restored my relationship with him. And because of that I’ve become closer to him.
- Well, we’re sitting here at the table and Russ were so glad that you could be with us today. Isn’t it nice, Norma, for him to be across the table from you?
- Yeah I like it. When he’s not there, I really miss him.
- I know! That’s the way I feel about Paul too. And we’re always glad when you’re here with us. Norma you have to tell us dish by dish what you’ve prepared because this is beautiful.
- Well this is, company dinner.
- Company dinner, okay.
- So this is Swiss steak, my recipe. It’s not in a cookbook.
- [Arlene] Look at the gravy, it’s beautiful!
- And then we have some extra, we have some we didn’t show. This is green beans from our garden.
- From your garden. Russ picked, right?
- [Norma] And these are the potatoes that everybody’s been going yum yum because they just tasted them that you can do ahead of time.
- Nice crust, browns on the top just a little bit.
- Yes. You put it in the refrigerator. If you want to the day before or two days before. And then, here’s the Waldorf salad, nice sesame seed roll buns and butter, and this is gonna be our dessert.
- And this is just orange sherbet and a small cookie.
- Yes and folks I just want to tell you. This meal you cannot fail.
- You can’t go wrong, huh?
- You can’t go wrong, it always turns out.
- You told me this was one of Russ’s favorites right?
- Yes and Faye’s and Paul’s. And a few other people.
- Sure. Thank you so much, Norma. This looks so delightful and just before, as soon as we say goodbye to you, we’re gonna enjoy this together. We’re gonna have a word of Prayer because it’s always important to thank God for what he’s provided and remember when you have beef you look for the good beef. Coleman beef is what Russ and Norma are advising you to try. The Gallery has it here in the Pittsburgh area and in Denver, Sam’s Meat Market, right?
- There’s an 800 number which we’ve already given.
- Around the country. So, well thank you for being here today and be sure to join us the next time because it just wouldn’t be the same without you Here At Home. We’ll see you then, bye-bye.
- [Narrator] 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.
- [Lady] I really believe.
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