Making Labor Day Recipes with Beverly Uher

Ah, listen to it, southern gospel music. There’s only one person I think of when I hear music like that. You know who that is? Beverly Uher. She loves southern gospel music, and she’s a good cook. And you know, she hasn’t been around for a while. Wonder why? But you know what? She’s here today, and we’re coming back in just a couple of minutes. And she’s gonna be here cookin’ all of our favorites. You don’t wanna miss it. Come right back. ♪ Onto the world’s largest stage ♪ Here’s today’s “At Home” hint. The best honeydew melons are those with creamy or yellowish-white smooth skin. If the melon is dead-white or greenish-white and feels hard, it won’t ripen properly. If you’ve 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, PA 15148-1499. Beverly it’s so good to see you.

• Well, you look greater than ever.
• And you too. We’ve missed you.
• Aww, you know I always miss you. I could live here, but.
• Well, we like circumstances.
• For that to happen.
• It’s so good to have you. I understand that it’s just a couple of days ’til Labor Day, and you have some wonderful picnic ideas.
• Right, we don’t need no hotdogs, no hamburger, no buns.
• Really?
• You wait.
• A different kind of picnic, right?
• Right, mmm hmm.
• Why don’t you give us today’s menu of what you’re gonna be preparing, okay?
• Okay, we’re gonna have fried chicken.
• [Arlene] Oh, boy.
• [Beverly] We’re gonna have smoked baked beans, sweet and sour macaroni salad without mayonnaise, with tomato soup.
• With tomato soup? Alright.
• [Beverly] A vegetable salad, cornbread sticks to go with our baked beans.
• Oh, my goodness.
• [Beverly] Ho Ho cake.
• [Arlene] Wait a minute, Ho Ho cake? Sounds like Christmas to me.
• [Beverly] It’s not rolled up. It’s all one, okay.
• [Arlene] Oh, okay, is it chocolate?
• [Beverly] Mmm hmm.
• [Arlene] Oh, forget everything else. I’ll take Ho Ho cake.
• [Beverly] And surprise fruit cake.
• Fruit cake, but that’s supposed to be at winter time.
• But you wait ’til you see what this is. This is completely summer, completely diet.
• It’s not a fruit cake like a heavy fruit.
• Right.
• Oh, okay let’s get started. I can’t wait.
• Okay.
• Okay.
• Well, what we’re gonna do is hurry up and get this in the oven because this is gonna take the longest prep to get ready.
• Okay, now, what is this?
• Now, this is our smoked baked bean dinner.
• Oh, boy, smoked baked beans.
• Now, here we have the pound of hamburger already browned. Okay, and you can be stirrin’ while I do that.
• [Arlene] Sure, I’ll just.
• And maybe we can put these beans in. We have one can of kidney beans.
• We wanna drain them?
• No, no.
• Don’t drain, just. Okay, this is one can of red kidney beans. Okay.
• And then, we have buttered lima beans.
• This is the big buttered lima bean. You know, that music, when I heard that, I said, aw, that sounds like Beverly Uher. Y’all, I always remember how much you enjoy that. You spend a lot of time on the road following concerts, don’t you?
• Oh, that’s, that’s, that’s my dream now.
• [Arlene] That’s your bag, yes.
• [Beverly] Yeah, that’s my.
• [Arlene] And these are the good old pork and bean baked beans.
• We have two cans of that.
• Two cans, okay. Okay, if you like beans, you’re gonna really enjoy this recipe, and this isn’t hard. My goodness.
• Oh, it’s simple.
• Anybody can open a can.
• Oh, right. But it’s just what else goes in with it is what’s intriguing.
• Well, that’s what makes it good. That’s right.
• Okay, while you’re doin’ that, I’m gonna put vinegar in here. And I’m not gonna tell the folks at home how much I’m puttin’ in ’cause they’re gonna write.
• They’re, oh, they always write for your recipes.
• I’m just gonna whet their appetites. I’m just gonna whet your appetite, okay?
• My goodness. Now, I should mix this around while you’re doin’ that.
• Mix that all in.
• Okay.
• And, of course, I think the folks know by now I don’t use too much fresh onion.
• [Arlene] You kinda like the garlic.
• [Beverly] I love the flavor.
• [Arlene] Or I mean the onion.
• But I don’t like the.
• Pieces of onion.
• To bit it, right. Okay, now that’s gonna make.
• Look how good this looks, okay.
• And in here you can mix the.
• [Arlene] This is brown sugar?
• [Beverly] A fourth of cup of brown sugar.
• [Arlene] Okay, just dump it in, huh?
• Dump it in there. And you can just do your thing for eight slices of crumbled bacon.
• [Arlene] Eight slices.
• Now, that’s the real bacon. That’s just as good and works just as well.
• I see.
• And in here, gotta make sure they’re straight. A tablespoon of Liquid Smoke.
• About eight slices. Now, is that something you buy, can you buy that anywhere or is that?
• Right, and of course it brings the body to your meat, you know.
• Gives that flavor too, doesn’t it?
• Right. Now, I’m just gonna stir this a little bit.
• Somebody get the phone. Thank you.
• Okay, yeah, we don’t have time. We’re gonna be busy here for a whole half hour so.
• I know.
• And we also have.
• Let somebody else talk to them, right?
• We’ll either put ’em on hold or whatever .
• Okay.
• Okay, now this gets mixed up in with that.
• Oh, boy, this smells wonderful.
• Doesn’t it?
• Mmm hmm.
• Wait ’til you see what we got now. We’re just gonna put that in there.
• [Arlene] Oh, brother.
• And this you bake slow, Arlene, 325 for about an hour, and then take the lid off. And it’ll,
• It’ll brown, huh? With that little bit of brown sugar in there. I’m sure it will.
• Yeah.
• And these are all legumes, right?
• [Beverly] Right.
• These little beans are legumes.
• [Beverly] But they’re good for ya.
• [Arlene] Now, do you cover this with the lid, or do you just let it bake?
• [Beverly] Yeah, you put the lid on, uh huh.
• Because that helps it to heat up fast too, doesn’t it, when you put the lid on?
• Uh huh.
• Is that about it?
• That’s it, that’s it.
• Well, so far I think it looks wonderful.
• Alright, well, put the lid on there, and that’s all.
• Should we put this in the oven?
• Ah, you, we’re gonna put this in the oven.
• Okay.
• And then, I wanna come over and show you.
• Can you get that oven door for me please?
• Okay.
• Okay, we’ll just set that right there. Very good, and that’s gonna go for a little while. Okay?
• Okay. Now, this is the exciting part.
• Okay.
• Right here.
• Now what?
• I don’t know if the folks at home do chicken this way.
• Oh, this is the chicken.
• But I have done it since my children were little.
• Aha.
• What we have to do while we talk is maybe get this in and get this heating already.
• Okay, let me. Watch this flame here.
• You make a good, a good chicken broth, folks. And what I’ve done here is had two breasts with the rib.
• With the rib.
• And let the skin and everything on, and you’ll make a deep, rich broth. I cook carrots in it and onions and celery, okay?
• Okay, it gives it a good flavor, doesn’t it?
• Right.
• Wonderful flavor.
• And then, what we do is lift it out, and drain it, and take the skin off. And here you have just a fresh chicken.
• And it’s ready to go.
• But over here in the pan we have that broth that is just, aw.
• [Arlene] What would you do with that broth? Say the next day, what would you do with that broth?
• Well, let’s tell the folks. I have a recipe in this little packet that they can get with picnic potatoes. And you cook potatoes in that broth and dice ’em and mix Velveeta cheese it. And it’s different things. Put it in the oven.
• In that broth you could make a soup.
• Oh.
• And chicken broth is always good to have because it enhances even vegetables, if you cook vegetables in it or even anything.
• Yeah, put in anything. And another thing is you can make noodles. Pot pie. I have got a delicious recipe in the packet with half Bisquick and half flour. Doesn’t have to dry. Slice it down. Put it in the broth.
• [Arlene] You make noodles? Aw, sounds wonderful.
• Or a pot pie. I mean, there are so many things that you can do with it.
• So, don’t throw the chicken broth away.
• Right.
• You keep everything.
• Oh, yeah.
• Even though you cook the chicken in it, you save it because we’ll make something with it. I even put it in my spaghetti sauce sometimes.
• Oh, sure.
• Just to enhance the flavor.
• The nice thing about that is you put that in the refrigerator then, and it’ll gel. And you just lift that fat off.
• [Arlene] Right.
• So, there you have it and everything.
• And you have it. Okay, tell me what we do now since the chicken is already cooked. And you said this is two whole chicken breasts?
• Uh huh.
• Okay.
• And what we’re gonna do is use, I have the Progresso.
• Flavored?
• Plain. Because I’m using the creamy Italian dressing.
• Now, what are you gonna do with that?
• We’re gonna mix that with the egg, and then put the crumbs and.
• Shall we do it?
• Yeah, you gonna do that, and I’ll go over here.
• You want me to do this?
• You do this, and I’m gonna go over here and work on our sweet and sour macaroni salad, okay?
• Okay, sounds good to me. Very good. Alright, I’m going to take one egg.
• [Beverly] No, you’d better put two in there.
• Two eggs, okay. So, there’s one egg. And here’s a two egg. Remember I told ya, never drop the eggs into some other foods because if they’re spoiled then you’ve lost your whole dish. So, I’m gonna whip those a little bit, okay? Now, I’m gonna add this, Beverly?
• Uh huh.
• I add this to the egg?
• Right.
• Okay, and this is some.
• I think you could get away with puttin’ the other egg in there, Arlene.
• Think I should?
• Yeah, I think you.
• Okay, very good.
• ‘Cause we have, um, make sure you get all this. This is a good part.
• [Arlene] Okay, I sure will. Don’t waste anything, right?
• [Beverly] All that good stuff.
• Okay, I’m gonna continue. I realize I just did something I told you not to do. I just broke that egg in there that I’ve already started to mix something with. Sorry about that.
• Now, see, if I was, if I was at home, I wouldn’t let you do that to my eggs. I gotta take those little white things out.
• Oh, do you?
• Yeah, I don’t want ’em. I don’t like those little white things.
• Well, for time’s sake, we’re just keep going, moving on here.
• Right, okay.
• Okay?
• Okay.
• Well, I’m gonna fuss here with the sweet and sour macaroni salad that has no, macaroni salad with tomato soup. Doesn’t that sound good?
• Sounds wonderful.
• Peppers, pimentos, okay, sweet pickles.
• [Arlene] Oh, that sounds good.
• Uh huh. And it even looks pretty. And with this one the ladies can get any kind of macaroni they want. You know, the springies or just the regular macaronis or the.
• Sure.
• Now, do we have our? And we’re usin’ Puritan oil. Did you notice that?
• Yes, that’s that canola oil. Is that right?
• And that is, that is about the best you can get for frying.
• Aha, it doesn’t smoke up, does it?
• Right, and of course healthwise it’s.
• And it’s very good, no cholesterol. So, after I have basically just breaded this, I’m gonna put it in the oil and let it brown? Is that right?
• Right, uh huh.
• Okay. I like the way you cut these pieces of chicken because what that does is if, you know, somebody wants a big chunk, you can have a large chunk.
• Right.
• [Arlene] Or you can have them smaller. You can cut them in nuggets. You can basically do it anyway you want to.
• [Beverly] Well, and see, we have another little treat for ’em, Arlene. We have a sweet, a dip if they wanna use, and it’s, um.
• [Arlene] For the chicken?
• [Beverly] Uh huh.
• Ah, you know, Beverly, that’s what I like about you. You have such a variety. Every time you come to visit, especially when you used to come and visit us on Getting Together at Christmas time or just for a cooking show, you always, always had unusual recipes.
• Well, you know, Arlene, it just seems like there’s, people just bring them to me and say, you know, I have a good recipe. Would you wanna it on? It makes me feel good because they know what I do with ’em, and they, they share.
• Well, you have the unusual. And I know the cookbooks that you’ve done time and time again have always been unusual. And I know that they’re not in print any longer, but are you working on any new ones?
• I have enough for another one.
• [Arlene] But it’s not ready yet?
• So, Lord willing, when I get settled, I will.
• Yes. Well, I know that you hadn’t visited us for a while, and I thought you had moved because that’s what I was told. And then,
• Right.
• Something cam up, and that didn’t work out.
• Well, it’s in the making.
• It’s in the making.
• The Lord is just trying to give me patience, and that’s hard.
• Right. Well, what are you doing with that macaroni over there?
• Okay, look at this. Doesn’t this look pretty?
• Wow, does that look good.
• Isn’t that pretty? Uh huh.
• And that’s peppers and uh?
• And pimentos.
• Pimento.
• And pickles, sweet pickles. And, of course, there’s a mixture with the tomato soup of different things. I’m not gonna tell the folks too much.
• [Arlene] No, they’ll write for the recipes.
• [Beverly] I’m not bein’.
• [Arlene] Just don’t forget.
• [Beverly] I’m not being selfish, but I just want them to, um.
• To be sure to write and get all the ingredients.
• Yeah.
• That’s right. It’s very hard to catch everything when you’re, ah.
• Right.
• Working here.
• I think this is so pretty.
• I think the chicken’s comin’ along okay.
• Is it on pretty high heat there? It has to be high.
• Ah, does it have to be high?
• Yeah, the hot, the oil has to be hot.
• Okay, the oil’s hot.
• Okay.
• Okay, very good.
• [Beverly] Well, this is.
• [Arlene] Now, what will you do? Will that go back into the refrigerator?
• [Beverly] This is gonna go back into the refrigerator and just get chilled.
• Okay, very good.
• Okay.
• So, we have already made, we’ve got the chicken started. And we’ve got the baked beans are baking in the oven. Okay, that was very easy to make. This chicken is very, very easy to make.
• [Beverly] Oh, that’s.
• And that’s your macaroni salad. You said it would be without mayonnaise, and right you are.
• Mmm hmm, just tomato soup.
• Now, what are we doin’?
• And the nice thing about that, Arlene, a little hint I do, maybe a lot of folks at home do. If there’s any of this left over.
• Yeah?
• Just.
• Do you do what I do?
• Dump the egg in there.
• [Arlene] And doesn’t it taste good. Is this the way this is supposed to look?
• Right, it’s gonna be golden brown.
• [Arlene] Wow, does this smell wonderful.
• It’ll be golden brown. And, of course, the creamy Italian dressing is what does it.
• Sure.
• Now, if you would use just plain, say, mayonnaise. Then, you could use the flavored.
• [Arlene] I see. But you don’t need to do that because all your flavorings are in the Italian.
• [Beverly] Yeah, mmm hmm.
• Well, that makes sense.
• Now, let’s tell the folks, they could use egg beaters.
• Sure.
• In the place of this so you don’t need to try and get into the egg.
• Him to worry about it.
• Of course, they’re not eating the skin, you know.
• No, this is pure, pure chicken breast, and there’s no skin, no bone, no nothing here.
• That is it.
• So, it’s great.
• Flop it right in there.
• Now, is that goin’ in the fridge?
• This is gonna go. I don’t know.
• You’ll excuse my back, Beverly, because.
• Does that look pretty good?
• It looks wonderful.
• Um-kay.
• I can’t wait for the picnic to start. Do you usually have a lot of people at your house for picnics?
• Usually, we go, all meet together.
• Ah, that’s nice.
• Yeah, that’s, um.
• A big family day. And there’s nothing like a nice, family picnic.
• And everybody just takes everything. I mean, I don’t, I don’t do it all. That’s the nice thing.
• Right. So, nobody’s really tired out from preparing all the foods because everybody pitches in.
• Right.
• Now, what are we gonna make?
• Well, I’m gonna wait a little minute here to get, to see what you’re doing.
• Are you organizing? Make sure this is getting browned properly. Is it?
• Yeah.
• Is it too brown?
• It’ll be golden brown, but you have to be careful, Arlene, when you’re using heat with your mayonnaise that it browns too quick before it gets heated inside.
• [Arlene] Before it’s, ah.
• [Beverly] But this you don’t.
• I see.
• It seems like with the creamy Italian, it’s safe.
• Now, would you say that that’s finished? Or a little bit browner?
• [Beverly] Well, just a wee bit more.
• Okay, I think this little fella might be just about right. And I like to drain chicken.
• Right.
• On a paper towel to get all that excess grease because you don’t need to eat all that excess grease.
• And I always pat it on top also.
• Right. Every little bit that you can absorb that greasiness helps. Believe me, it does.
• Well, there’s so much that you can do with chicken. After a while, you say, is there any more? But, boy, you come up with some more, don’t you?
• And there’s always more. That’s for sure.
• There’s always more, yep.
• Now, would you make this ahead of time to go on a picnic? Or, like, would you fry this right before you left the house or?
• You can do it either way. Now, if we’re just goin’ like, say, out onto our patio. You can do it not too, too soon beforehand.
• [Arlene] Too far ahead.
• But if you wanna do it, that’s delicious cold.
• It sure looks like it would be. You told me you have a dipping sauce for this chicken too.
• Right, and I was up at Lancaster. Of course, that’s where all the good southern gospel concerts are.
• I know. I know it.
• We were up there about three, four weeks ago, and the Amish people gave me a recipe.
• Wonderful.
• It’s with horseradish and, um.
• Horseradish.
• Marmalade, orange marmalade.
• [Arlene] Together?
• Uh huh, that’s all you mix, just that, just that.
• [Arlene] What does it taste like?
• Two-thirds go huh.
• [Arlene] Really?
• I brought it. Aw, I’ll let you know.
• We’re gonna try it together, aren’t we?
• I’m not into horseradish, but then it may be good. I’m, you know.
• Well, you know, that’s one thing nice about you. You’re willing to try different things.
• Right.
• I think sometimes if we’re aren’t willing to try we get into a rut cooking. And it always tastes the same because, oh, we don’t, our kids don’t like this. Or my husband doesn’t prefer that. But, you know, you have to try different things.
• And invariably you try something. You know what’s gonna happen?
• They’ll love it.
• And then, you’ll come up against something else right along with it.
• Exactly.
• I mean, it’s just continual.
• Exactly. That’s wonderful.
• Do you want me to do one here?
• Please, I’m kind of absorbed in frying. Just wanna make sure that they’re. You think these are nicely browned? They okay here?
• Yeah, as long, yeah, that’s.
• Does that look like the way it’s supposed to look?
• I can just dump them all in here, Arlene, that’s.
• Oh, you do, see, you work fast.
• No, it’s just that I, this is, better take the lid off.
• You know what to do, huh ? Do you think we need some more oil here? What do you think?
• Yeah, maybe.
• It’s getting a little brown here, right?
• Yeah.
• Okay. And this, tell me about canola oil. I’m not familiar.
• Well, they’re saying that is, that is the best as far as fat free.
• No cholesterol, right?
• And when you use it, it doesn’t. There’s some things that isn’t fat free now, but once it’s mixed with something else it changes.
• Oh, really? Changes the chemistry of it.
• Mmm hmm, and they’re coming up with that to be the, the closest to the healthiest.
• [Arlene] Hmm, good.
• [Beverly] I don’t know. So, we just, we just use it.
• Now, are you gonna include, the recipes that you give, we give our viewers, are you going to include that horseradish and orange marmalade sauce?
• Right.
• Okay.
• Oh, and I have picnic potatoes, and I have easy biscuits.
• Picnic potatoes.
• Do you like the raw biscuits?
• I’m, no.
• I sure don’t.
• Not really.
• But I sure love to eat ’em. But I have that you drop right from the. It takes five minutes in your oven. And you could be sittin’ at the table askin’ the blessin’, and they’re bakin’.
• They’re done. Oh, that’s wonderful.
• I have that one, and I have several, um.
• Some other things, huh?
• Oh, there’s quite a few recipes for ’em.
• You do not want to miss sending for these recipes. Every time Beverly Uher comes to visit, she brings not a few, she brings many recipes. And we’re gonna make ’em all available to you. So, in just a few minutes we’re gonna be telling you how that you can receive them. And you want to be sure. Get a paper and pencil now so that you take down the address, and we’ll make them available to everyone. We have such response from people because people are interested in cooking, Beverly.
• Well.
• Everybody’s interested in preparing foods for their families.
• And I like different things too. And I like to try gettin’ different things for the folks. You know, it’s a.
• Sure. It’s a challenge, isn’t it?
• Right, mmm hmm.
• It is a challenge.
• And I know they give ’em to me. I like to change givin’ ’em things. Now, what I’m gonna do is mix this a little bit, and we can get some of this goin’ too.
• [Arlene] You’re gonna make a little pancake, aren’t you?
• You want me to tell you a little story about this?
• Yes.
• I started makin’ chicken like this for my kids when they were just real little. And I said to my husband, “It’s a sin to throw this all out.”
• [Arlene] It is. I felt the same way.
• So, I said, “Let’s conjure up something here.” and I did this, and, you know, he said, “Why don’t you enter it in a contest?” And I says, “Well, let me keep workin’ on it.”
• [Arlene] Make sure.
• Well, that’s the wrong thing to do.
• Yeah.
• Because it was good as it is.
• The way it was.
• And, you know, Pillsbury come out with a recipe book. And almost, Arlene.
• Identical.
• It was scary. And here I am worked all those.
• Workin’ on it.
• $25,000 winner.
• Ah, no.
• I was sick, and my husband, “See,” said.
• See.
• But I’m not a procrastinator, but I just wanted it to be so perfect that it, you know.
• Yeah, but sometimes, you know, my brother used to say to my mother, “Now, mom, will you make that what you made that last time, “but please, just make it the same. “Don’t keep workin’ on it.”
• Yeah.
• Because we tend to always want to change a little bit and make a little somethin’ different. And we don’t need to do that. If it’s good, it’s good. Leave it alone, you know. If it’s not, your family will say, “Mom, we really didn’t like that.” Or, “I didn’t enjoy that as much as I thought I would.” But I don’t know why we ladies feel like we have to keep workin’ on it to make it better.
• I don’t know, and here, and, of course, you know, once you get to be near you want it to be just perfect. Oooh, isn’t the beautiful.
• Does that look good or what?
• Yeah, yeah.
• I’ll tell you it certainly does. Get this out of the way here. Look at that, I mean, what more could you want? Looks good. And you just have to keep turning it for it to get golden brown. And like you said, that dressing in there really does make it brown.
• Yeah, mmm hmm, yeah.
• Now, do you push yours all to the side of the, and put yours in there, or do you wait ’til all the chicken’s done?
• I wait ’til the chicken’s done because it gets a little foamy.
• Yes.
• And then, I can’t tell, you know.
• Right.
• And it’s starting to get foamy already. It’s probably.
• [Arlene] Yeah, is it too high?
• [Beverly] No, no, that’s the way it should be.
• [Arlene] That’s what you want.
• That’s the way it should be. ‘Cause it does make it make it nice and brown whenever you have the heat up high. What else do have? Let’s see. Maybe we can go back while this is finishing. You wanna talk about your broccoli salad?
• Okay.
• And I’ll finish this up, and then we’ll come back, and we’ll show you exactly what she’s gonna do with that breading.
• Okay, let me get. I’m busy over here with you not gettin’ my job done here.
• That’s alright. This is home. You know, you do whatever you want to here “At Home.”
• Oh, mercy days, I don’t.
• We’ll just clean it up.
• I don’t think I wanna do sometimes what I do at home. Okay, now this is a, a delicious salad that you can either eat the vegetables raw.
• [Arlene] Wow, look at that broccoli.
• Or you can do what I did.
• [Arlene] What’d you do?
• I have a hint for the folks at home. Now, maybe some of them know it, but if they don’t, be patient, okay?
• [Arlene] Right.
• This is a 16 ounce bag of broccoli and cauliflower. And I didn’t want it really, um, crisp. I wanted it to be,
• Fork tender like?
• Well, it’s not, it’s even more than that.
• More than that? Okay.
• So, what I did was, I got the water on the stove boiling hot.
• Boiling hot water, okay.
• Put just a wee bit of chicken broth in it.
• Aha, there’s your chicken broth, okay.
• There’s your chicken broth. No salt.
• [Arlene] No salt.
• And when it came to a boil, put these frozen vegetables in there. Shut your fire off.
• [Arlene] Wait, you’re tellin’ me you didn’t cook them?
• I didn’t cook them. Put the lid back on.
• My goodness.
• Get your knife in just a few seconds. And then drain it. And that’s how green it comes out.
• [Arlene] It stays bright green like that. That’s beautiful.
• So, I have my 16 ounce package of mixed in here.
• Okay.
• And I have a cup of sharp cheddar cheese.
• Oooh, sounds good.
• And that, it has to be the sharp. You have to make sure it’s that. And then, the dressing, we have the low cal mayonnaise.
• Okay.
• And we have a half a cup of sugar and four tablespoons of vinegar.
• Okay.
• Okay.
• [Arlene] And that’s your dressing, right?
• Uh huh, and what I’m gonna do is. That’s all mixed together, and I’m gonna put that in there.
• [Arlene] Mmm, look how creamy that is.
• Just, mmm hmmm. Of course, your vinegar can do an awful lot.
• Yes.
• Where you least expect it, it’s there.
• Right.
• [Beverly] It has a lot of body.
• Boy, that looks good. The colors with fresh, that green broccoli and that wonderful cauliflower. And that’s a nice salad because you don’t need a lot of heavy, heavy salads.
• Right, right.
• When you go on picnics. Everybody thinks, as soon as you say picnic, it’s potato salad, and that’s fine. But sometimes a variety is good.
• Well, that’s what we’ve done here today. We’ve altered.
• You certainly have.
• And let’s get back to that chicken.
• Okay.
• I sometimes put ground nuts in that.
• Do you?
• In the bread crumbs.
• Did you ever try cheese?
• Yes.
• I mean, like, Parmesan cheese?
• Right.
• Okay.
• Yeah.
• Can I go ahead and put this, put that in here?
• Oh, sure.
• And spread it?
• Go ahead, just drop it off in there. Make one big one if you want, and we’ll just slice it down into.
• I think that’s what I’ll do.
• Make a little pie. ‘Cause that doesn’t take long as long as we can flip it.
• Now, believe it or not, Beverly and I, this, these are our brain childs because we have both done this. We have both done this at home. I have done this at home lots of times too. And it has to be the right consistency, and you just plop it in there. You get it out of the dish.
• [Beverly] My children really like that.
• Oh, so does my husband. And then, what I do, I just keep flattening it out to almost look like a pancake, right?
• [Beverly] Uh huh, right.
• Keep flattening it out.
• [Beverly] The only thing is I can’t make it that big ’cause I can’t flip.
• [Arlene] Oh, you can’t flip?
• [Beverly] Mmm mmm, can you flip pretty good?
• [Arlene] Sometimes I can flip.
• [Beverly] Well, I can slip one sometimes .
• Sometimes I flip. Sometimes my flip’s a flop. And sometimes I can flip, and it’s not a flop.
• Sometimes I flip maybe the wrong way, but I.
• Well, if you have trouble flipping, we will cut it in half at that point. How’s that sound?
• I can make good omelets. When it goes to flippin’, why they.
• Okay. Basically, all you’re gonna do with this little, this is just keep it fryin’. Keep it going.
• Uh huh, yeah, keep it.
• Okay. The beans are cooking, and the macaroni salad is in the refrigerator. It’s getting chilled. You’re gonna put the, the broccoli and cauliflower salad back into the refrigerator. Now, I think we need a dessert here. What, while this is frying, tell us what you did for a dessert.
• Oh, boy.
• Bring it to me.
• Well, I made a surprise fruitcake.
• Yeah?
• And my daughter said, “Mom, are you “sure it’s gonna be a flop surprise?” and I said, “Well, I hope not.”
• Well, should, do you think we should show it?
• Okay.
• I think we should.
• Alright. Why not?
• Okay?
• Okay, we’ll show it.
• It’s a surprise, but if you think it’s a fruitcake, we have a treat for you.
• It’s a good fruitcake.
• That fruitcake.
• Okay.
• Tell us about it.
• Now, first, you start with your angel food cake.
• [Arlene] Okay.
• Of course, no fat. You know, when you think of desserts, you say, oh, I can’t have desserts.
• Fattening, right?
• What I did was I baked it, and I just put it in chunks. Now, don’t dare make sure that they’re smack up against one another.
• [Arlene] Right.
• Don’t be that particular. Then, you get a large box of strawberry banana jello. I use nothing but strawberry banana.
• That’s a good flavor.
• Right.
• Good together.
• And what I do is instead of using water I use mint ginger ale, always.
• Mint ginger ale?
• In my jello. And, of course, you make your jello just according to the directions using the mint ginger ale.
• Sure.
• The hot water, and you pour it over that angel food cake. And, of course, it runs off.
• While it’s still hot? Or while it cools down?
• Yeah, no, just pour it. Because, well, that cool ginger ale’ll get it.
• Right. Just pour it all over there, okay? And then, you get instant pudding.
• [Arlene] Oh, my goodness.
• Now, you can use coconut cream. You can use banana. You can use vanilla. You can use vanilla and add your own coconut. And you pour that over top of that. And, of course, this is your light Cool Whip. And I just put ground nuts.
• [Arlene] The light Cool Whip only has like 12 calories, doesn’t it? It’s really low.
• That’s what I’m sayin’.
• [Arlene] Yeah.
• That’s what I’m sayin’. And, of course, I use the fresh strawberries because we used the strawberry jello.
• They’re in season.
• You could use blueberry and use blueberries.
• Mmm hmm.
• Peaches is gonna be excellent when, when we get around to that pretty soon.
• Yes, this is a new trend in a fruitcake. Let me tell you.
• I think so.
• Now, let’s show them the other cake that you brought.
• Oh, boy, this is .
• Oh, boy, we could close the program right now, and this would be it.
• This is for all the children, old and young, of the house.
• Yes, namely.
• I know when you go to the store the kids run for your Ho Hos.
• [Arlene] Right.
• Well, this is a Ho Ho all in one.
• Look at this, a Ho Ho cake.
• Uh huh.
• This is a Ho Ho cake.
• [Beverly] And, but it’s not that sweet, Arlene.
• [Arlene] It looks wonderful.
• You wait, once you, once you. It’s a little, it’s elegant. So, you have to take your time in getting the setup.
• [Arlene] Well, it’s probably very sweet too.
• No.
• It’s not?
• No, wait ’til you taste it.
• Okay.
• I don’t think so.
• Well, that’s just what we’re gonna do. As soon as we get back from this next break, we’re gonna tell you how to do, what to do to get all of these recipes. Beverly, we’re gonna show the entire spread when we come back. You don’t wanna miss it. Stay tuned. We’ll be right back.
• [Announcer] To receive the recipes presented on today’s program plus many more great recipe ideas, send your best donation in a stamped, self-addressed, business-sized envelope to “At Home” CTV, Wall, PA 15148-1499. You’ll receive Arleen’s 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 your request.
• Well, you certainly have given us a lot of good ideas for our Labor Day picnic, and I’ll tell ya, this table is loaded.
• Exciting, wasn’t it?
• It is.
• Yeah.
• Can we just recap for you if you didn’t happen to get it all? Got wonderful baked beans, something really special. Here is our delicious, delicious pasta salad that doesn’t have any mayonnaise. It’s a sweet and sour salad. And delicious Italian.
• You could say that.
• Yes, Italian breaded chicken. Wonderful broccoli salad. There’s our pancake over there that we made. And my favorite Ho Ho cake. And we’re runnin’ out of time, Beverly. And look at this one. This cake is to, ah, what can I say?
• Yeah, that’s the ultimate, yeah.
• Thank you so much.
• [Beverly] Oh, thanks for havin’ me.
• [Arleen] Will you come back?
• [Beverly] Sure will, sure will.
• You know, we are glad that you were with us today. Glad you were with us, Beverly. And I trust that you’ll have a wonderful, wonderful, wonderful Labor Day. Be sure to join us next time because it just wouldn’t be the same without you here “At Home.”
• [Announcer] Fresh produce provided by Jordan Banana, wholesalers of fresh fruit and vegetables in Dravosburg, PA. Groceries from Scozio’s Shop ‘n Save, the family stores that love serving you. Cookware provided by Wholey’s. Your favorite gourmet deserves the best for less at Wholey Balcony Cookware. Some of our guests stay at Al Monzo’s Palace Inn, your home away from home in Monroeville, Pennsylvania. Cornerstone Television wishes to thank all our faithful viewers whose consistent prayers and financial support have made this program possible.