Three More “Quickie” Recipes: a Soup, a Skillet, and Mini Sandwiches!

Hi, we’re so glad you could join us on At Home today. It’s a wonderful day. No matter what’s going on in your life, it’s still a wonderful day. You say, but Arlene, you don’t know what’s going on in my life. No I don’t. But I know that we serve a God who does know what’s going on and you know what? There’s no problem so great that he cannot solve it. There is nothing that you’re facing today that he does not have the answer for it. I don’t care if you’re not feeling well, physically, if emotionally, you’re all uptight about something. If a relationship has gone sour, maybe it’s with your child or with your husband or your wife, maybe it’s with a parent. Maybe people are putting pressure on you, undue pressure, wanting you to conform to what they. What ever’s going on, guess what? God has an answer. And he says, come unto me. All you that are weary and heavy Laden, I will give you rest. That’s his promise to you. Now, his helping you is contingent on your being willing to come to him. So it’s cooperation on your part and then God will do the thing that he needs to do for you. That’s called getting together and working together. Well, this little thing I have here, and I’m gonna turn it on. This is all about working together. This is a Noah’s Ark and I got this for Christmas and it’s got a sensor on it. Here we go. You see this, Noah had a whole arc full of animals. Two of every kind, every kind you could imagine. And they all had to get along. They all had to get together, isn’t that cute? I just think it’s so sweet. My sister-in-law and my brother gave me that, that to me, personifies working together, which God wants us to do. So if you have that problem going on, please just remember, God is there and he wants your cooperation so that he can work things out for you. We’ll be back with some more quickies from the kitchen, like I promised last week in just a moment. Here’s today’s At Home hint. Here’s today’s At Home hint. Use a meat baster or to squeeze your pancake batter onto the hot griddle. And you’ll have perfectly shaped pancakes every single time. If you’ve got a helpful hint that you’d like to share with us, we’d like to hear from you, send your hint to At Home Hints, Cornerstone Television, Wall, Pennsylvania, 15148-1499. Well, we’re making more quickies from the kitchen today. And this first one that I’m sharing with you, this is called Hot Sausage Bean Soup. We’re on a roll with the soups, ’cause everybody’s enjoying them, because it just tastes good. It’s hardy for your tummy. This one, we have taken a pound of hot sausage, a little bit of oil, and we cut the pound of the hot sausage in little chunks, kind of like that. Then we took a one and a half large onions, and slice them, a little bit of oil in the bottom, brown the sausage first, and then put the onions in. And that’s what we have here now. We want the heat to be high because really, basically all you’re going to do is open a lot of different cans of different kinds of beans. And we’re also gonna season this a little bit, but you want this to get cooking pretty good before you add the rest of the things, I would say probably five minutes or so so every piece gets nice and brown and the onions start to caramelize, which kind of look like this. That’s what you’re looking for before you add the rest of it, because this brings the flavors out in the onion and also in the sausage. So now what we’re gonna do, we’re gonna start, we have one can of tomato soup. We’re gonna add that first. You don’t drain anything and you can certainly make this in a Crockpot if you wanted to, that would work well. So there’s your tomato soup. Someone said, geez, you know, just put a little sauce on with that sausage and onions and a piece of bread and I can go to town, forget the soup. Well, that is good, but we’re gonna make it even better. Now we have a can of waxed beans. That’s the yellow beans. Put that in and a can of green cut beans. Put those in. I’m gonna drain a little bit of this off because I think we’re getting a whole lot of moisture here. These are the butter beans. See, they’re like the big, they look like, look at those, they big. Big Lima beans, but they’re white. And now drain just a little bit of this off. If I were doing this in a Crockpot, I’d leave all the juice on there, it would be fine. And we have, of course the red kidney beans. Look at the color going on in that, sheee. Yum-o, yum-o. These legumes, the legumes, are very good for you. Legumes are very, very good. This is just plain old pork and beans. We all ought to eat more legumes. I like that word. That’s just like, is that a French word, Mike? You don’t know? Could the research department upstairs find out quickly?

[Male] Yeah,

And tell me if that is or indeed not a French word? We would appreciate that, it sounds like it is. That’s what I thought. Now we have a lot of beans going here. If you don’t like one of those, omit it, double up on something else, you know, I always tell you, whatever you like is what you should put in there, but look at the color. And there’s little chunks of sausage. Oh, my oh my, oh my, now one cup of barbecue sauce. That’s gonna fire them up a little bit. This makes a nice big pot, too. And I’ll bet you the second day, of course, if you have any left, this would be awesome. ‘Cause the flavors would really be going to town. Now crushed red peppers. That’s the little seeds. That’s about a teaspoon. Put them all in there. Live a little dangerously. Now, and besides that, if nobody likes it, you get to eat it all yourself. No, that’s not good. Now we’re doing one cup of brown sugar and this, you just want to break it up if it starts to dry up, this is going to add such a wonderful element, that sweetness with that is gonna be awesome. If you find out it’s a little bit too sweet, cut back on it. Only put a half a cup, whatever. Now, like I said, you could put this on early in the morning and just let it cook all day. Or you could put in the Crockpot. I would probably do the sausage and the onions, put that in the Crockpot and then put everything else in and turn it on high to get it started and then turn it down. But I tell you, this is called, Hot Sausage Bean Soup. And I think, I think we’ve got another winner here. What I’m going to do is just, I’m gonna trade. There we go. And I’m gonna push this one back there. Well, maybe I am. Okay, that’s clicking. There we go. Now on this one, the second quickie that we’re gonna make, and this is something like, say, some friends are stopping by and you’re just gonna play games or just have a night at home, just with not much to do, but you want to have something a little special going on. These are called Mushroom Toast Squares. And first of all, we’re gonna take one loaf and you have to use this kind of bread, Pepperidge Farm, Very Thin. It’s sliced really, really thin. You want to be sure you take all the crusts. I’m gonna take the crust off, cut the crust off and you can save them for another use if you’re making whatever. But you’ll see how different, look how thin this is. See, that’s what we need to make these, all right. The filling that we’re gonna make, then we have a fourth of a cup of butter. We have that here and that’s in our skillet and we’re gonna add about three fourths of a pound of chopped fresh mushrooms. We’re just gonna put them in there, like so, all right, I need a cookie sheet, what else do we need? We need some onion. This is about one onion chopped, as much or as little as you like, we kind of like onion here. And you know, this looks like a lot, but as it cooks down, you’ll see that you don’t really, it’s not that much as you would think. All right, now this needs to cook for a couple of minutes because we want, first of all, the onions to brown and then we want the mushrooms to like render their juices. And we have some other things we want to add to make this. These are great because you put your bread out and then you put this filling in. You put another piece on top. You butter the top of it. You bake them in the oven or you can wrap them individually, put them in the freezer. ‘Cause it makes quite a few. You have a bunch of people coming over, bring out as many as you need, they’re delicious. You’re gonna like these, but we’re just gonna render this down. Let me see how the soup’s doing over here. Give it another stir. That looks awesome. Look at the color in that and so healthy for you, that is gonna be delicious. Jim, you got to get a bowl of that one, like this crew ever left this studio without getting a bowl of anything. They get it all. That’s the most often asked question, but what do you do with all their food that you make? I say, well, we have a crew and they all have smiles on their faces. As far as I know, I think they’re pretty happy. I so enjoy feeding them. We only wish that you could be here with us so that, you too, Whitney, we only wish you could be here with us sometimes so that you could taste the stuff that we’re making, too. All right, see how this is coming down already? Once we get the brown going on this from the butter, then we’re gonna add some herbs and we’ll start putting it on our bread and we will pop them in the oven and we’ll be showing them at the end of the show. We’re gonna take a break right now. We’ll be back in just a minute with more of quickies from the kitchen. We’ll see you in just a minute. All right, we’re still making our mushrooms squares here. And now what I’m gonna add to it is an eight ounce package of cream cheese. You want to get that on the bottom. So that melts down, good, like that, and, get my right recipe here. Now we’re gonna add some Worcestershire sauce just to give it a flavor. Some garlic salt, and fourth of a teaspoon of oregano, crushed oregano. And basically all you do is just let that cook for about a minute. Until that starts to really melt. When that melts then that’s what’s gonna hold the rest of the ingredients together. ‘Cause then we’re gonna spread that on our bread. Now, while we’re waiting for that to happen, in another skillet for our next quickie, this is one you’re gonna have for supper. So night, I know you are. We just took, let me see here. We took two cups of cooked ham. You can see that in the bottom of our skillet. There it is, Jim. And we cut it in little chunks or little cubes. We also put a cup of water and two cups of fresh or frozen broccoli. And we’re gonna put that on heat. And we just want that to cook for about three minutes. I’m gonna cover it while we’re working on this one, okay. All right, almost there with this, that just needs to get started because that’s going to be a cheesy rice dish, which is awesome with ham and fresh broccoli. You’ll love it. See how this one, the heat gets to it. It starts to melt down. This will make a very nice spreadable filling for our toasts. I think if you were with us at Christmas time, you know we used that thin bread for a lot of different stuff that we made because it just, it makes a dainty look of a sandwich rather than some big piece of bread, because you’re trying to cut down a little bit on that stuff. So I think we’re there with this. Let me see. I think we’re there with this, too. I’m gonna just turn that one down a little bit. All right, it’s clicking here. Something’s clicking, try to get them off, yeah. All right, here we go. Now I’m just gonna take my knife. You need a spoon, do a little maintenance here, cleanup. Detail, and I’ve just lined the cookie sheet with the bread slices. And basically just gonna spread this onto the sandwich slice, again, you want to be sure you take the crusts off. These are going to bake in an oven, very short amount of time, but you want to make sure you get to the edge of the bread. Okay, here we go. Then you’re gonna take another slice of the bread and put it on top of it. Like, so, see, spread like that and to the corners, nothing worst, you know, somebody in my house, when they make you a jelly sandwich, they always put the jelly right here. And then when you take a bite out here is dry bread. But boy, when you get to the center, you get such a thrill because there’s so much jelly right there. I say, honey, please, could you take the jelly to the edge of the bread? And occasionally he surprises me and I say, there’s a treat. But it’s all, it’s a guy thing, I guess, you know, slap it together, get it done fast, give her what she wants, make it for her. She’s gonna complain. Really he’s a good guy. I gotta tell you. I’m just jagging him I’m a little bit, of course he needs it. But anyway, all right, you get the idea on these? Now before, before you’re gonna put these in the oven. Let me tell you, we’re gonna take another knife and we’re gonna butter the top of it, just like so, he might want to do that ahead of time ’cause, you could, it wouldn’t be a problem, but you just want to get a butter because that’s what’s gonna brown up in the oven and these are gonna bake 300, 400 degrees. They need that extra heat to make them really crisp up nicely. And again, go to the edges, like so. The other thing you want to do before you put them in the oven, we’re gonna cut them because that would be a large appetizer, I would think. So. I move these over and all you want to do is cut them in triangles, which would be corner to corner. Do it very easily. Now, if you were gonna put these in the freezer and not make them all at one time and save them for another time, don’t cut them. You cut them when you bring them out to put them on the cookie sheet. And I don’t think I would even butter them. Think I would do that fresh too, but you can see how you have four really nice little appetizers there, just like that. Isn’t that neat, these are called mushroom toast squares, cut them diagonally, corner to corner. Each sandwich makes four, which is pretty awesome. Now we’re gonna show you these at the end of the program, but I want to get back to my other quickie. The last one that we’re showing you. The other ingredients for it, is rice and some cheese and you want to do that. This is cooking. Let’s take a look here. Yeah, that’s going pretty good. You can see the green and what that does is just get a start on that broccoli. Now, if you don’t like the broccoli mushy, you don’t have to cook it very long. Just cook it long enough ’till it gets a little tender so you can bite it. And what we’re doing with that, get this far up high enough. See, there we go. See how nice the color is already just with the green and the pieces of ham. You want to go to your deli, McGinnis, or where you go and ask for a one pound chunk and then cut it. It’s not quite a pound, probably takes about half to three quarters. You don’t have to be perfectly measured, if you have a cup, throw a cup in, whatever. And now what we’re gonna do is we’re gonna add the rice to this and the cheese. This is minute rice. This cooks very quickly, and this is Velveeta cheese cut in chunks. And all you do with this is you just mix it around ’till the rice gets down in the moisture, because remember that’s what’s gonna cook the rice and you want the cheese to be pretty evenly distributed, mix it like that. Make sure everything is covered. Best part of this. You put the cover on, turn it off, and wait seven minutes. And it’s done, simple, easy to do. That’s a main course, that one you’re gonna want to make. I hope you’re enjoying the quickies today. And we’ll be back in just a minute to show you all the final products, but here’s how you can get today’s recipes. And we have something to offer you that like to be on the internet. So look carefully for that in today’s spot. Oh, if you were only here to see what goes on, I mean, Noah’s Ark is, you know, blasting, the music’s, we’re gathering at the river and we’re trying to show you the quickies that we made together, but someday, okay. Here’s our soup. I have to tell you if you like, look how nice and thick this is. Isn’t this great, delicious, all those wonderful different legumes. And what we did here is just put some crackers with that hardy piece of bread. That’s all you need. You can dust it with Parmesan cheese, if you wanted to. But really that stands alone. That’s a wonderful, wonderful soup. Then we came over here. These are our mushroom toast sandwiches. We put a little cayenne or paprika on the top just to brighten them up a little bit. And they brown up really nice. You might want to spray the pan or butter the pan and when you lay them down, okay. ‘Cause we only buttered one side. So these are great, too. This is a nice little, doing some meeting when somebody’s, like your kids are all hungry and they don’t know what they want, put some of these together, that’s not hard. That’s very simple. And then look here, this is our, I tell you, cheesy rice with vegetables and ham. And this is so easy, cooks three minutes, really. And that’s it. Delicious, creamy and oh, so good for you. We hope that you’re gonna try some of the quickies we have today. We also hope that you’re gonna send for the recipes. Remember you can get them, you know, that can really get on your nerves. Okay, well you can get them from CTV. There’s the arc, that’s nice. Everybody’s working together. Shut them off now, Susie. That’s wonderful, we really like that a lot. Okay, don’t forget. You can get today’s recipes by going to our website and clicking on, At Home. And it will tell you the procedure for getting them delivered to your door every month without you having to send an envelope or you can send it through the mail. We hope you’ve enjoyed today’s program. As always, please join us next time because it just wouldn’t be the same without you. We’ll see you then.

[Narrator] Food provided by McGinnis Sisters Special Food Stores in Brentwood and Monroeville. Taste the world.

[Narrator] Cornerstone Television wishes to thank all our faithful viewers. Who’s consistent prayers and financial support have made this program possible.