Arlene Makes Indoor BBQ Brisket and Potatoes Kugel with Shirley Rose from WCBC TV!

Well, hello and welcome to At Home today. I’m so glad you joined us. It just wouldn’t be the same without you. Really important for you to be there. Every time we’re on, because you know, when part of the family’s not around, you feel something lacking. Well, that’s the way we feel when you’ve missed the program. And I’m excited today because you know, almost from the beginning of At Home, a really wonderful station in the Chicago area, WCFC TV 38 has been with us. And you folks out there, I heard that on Monday afternoon at four o’clock. A lot of you are in front of the television watching At Home. And we’re really, really glad. Today, my very special guest is the wife of the president of Channel 38. Shirley Rose is here to cook up some really good dishes. You’re gonna be interested in this. She’s gonna make something called kugel, K-U-G-E-L. And we’ve been trying to find the definition of it and we haven’t come up with it. So maybe you could help us with that. But she’s gonna be here cooking in just a few minutes. I wanna read some of the letters that we’ve received from you folks there in Chicago. It says thank you so much for having a program that helps people enjoy trying new recipes that are for the average family. Too many of today’s cooking shows are too complicated or require ingredients that you don’t normally have around the house. Several times I’ve tried new recipes that I had to buy different spices, ingredients that I didn’t already have. My family didn’t like them, and I have several spices I will never use again. I was wondering, she said, is there a way that we can get past newsletters from past shows. The thing with the newsletter, if we have old editions, sure, we’ll be glad to send them to you. But when they’re out of print, we don’t reprint them. ‘Cause we’ve already sent out thousands of them. So you can write and request them. But if we don’t have them, I hope you’ll understand. And then she says, is there any way to get a subscription list to automatically receive them every month. Well, we’ve not worked into that yet, but we’re sure working on it and maybe down the road, we’ll be telling you some information about that. This one is just great. This lady says, she’s from Chicago, Illinois and the other one’s from Insica, Illinois. She says, dear Arlene, I just love your program. But 25 members never can find you. We are of different faiths and all agree we get more guidance to the Lord with one of your quotes. Wow. Your simple one liners are carried in our of thoughts for months, you are so real. God works in your hands and we find you, Arlene, doing his work in your kitchen and sending his message to all faiths. Television is a one, is a one line quote, just ask him today. Yes, yes, Arlene, right. I’m tired and I’m getting dinner on and I can’t make it. My hands, hurt my TV’s on and I’m watching you as I chop the vegetables. My time’s running out for dinner. And I hear from you, just ask Him for help. And I do ask and somehow all goes well, as He answers my plea. This is daily. I have, and many of my friends, listen one half hour sermons, an hour sermon. And guess what, we can’t recall what they said. Oh my. But your one liners help for over a year. That gets us through hard times. Somehow the TV channel changes your time. Lately, it was on a Mondays and Fridays and we were asking to get you, but we have you now on Fridays at 4:00 PM. There we are in Chicago. Thanks so much. That’s from a lady and from Chicago, Illinois. This one is just great. And I love, look at this, isn’t this great. I love, I mean, it’s in the middle of summer, but here we are. Let it snow. This, we got this a couple of months ago, but I love it. She’s, dear Arlene, I want you to know how very much the At Home show means to me. It is the high point of each week. God uses you to, to say just what I need to hear each week. The recipes are delicious. I think you are providing the mentoring that many of us as homemakers need. But rarely have in the nineties. Thank you, Arlene and God bless you. This is from Kim and she’s also from Wheaton, Illinois. Well, thanks Illinois. We appreciate all your kind comments. We’re glad that you like At Home. And I know that you’re gonna really enjoy my guest, Shirley. And so get your paper and pencils ready because we’ll be right back in just a minute. Here’s today’s At Home hint. Here’s today’s At Home hint. Don’t discard the rinds of grapefruits, oranges or lemons. Grate them and put them in tightly covered jars and store in the refrigerator. They make excellent flavorings for cakes and frostings. If you have a helpful hint that you’d like to share with us, we want to hear from you. Send your hint to At Home hints, CTV Wall, Pennsylvania, 1-5-1-4-8-1-4-9-9. Well, it’s with great pleasure that I introduce to you, Shirley Rose, good to have you here, Shirley.

It’s my pleasure, Arlene. Thank you so much for having.

And you know, I enjoyed the visit. I was there several months ago.

Right.

And we were able to do some recipes and I noticed Jerry was enjoying himself.

Oh sure.

How’s he doing?

He’s doing fine yeah.

Great.

He came, came to Pittsburgh with me.

Wonderful, well we’re glad to have you in the city, and you tell all the folks, fine folks back there at TV 38 that we said hello.

I certainly will. You’re a favorite on Channel 38.

How nice.

Absolutely.

Well thank you, well today, what are we gonna make?

We’re gonna make two dishes that are very easy, Arlene. And that’s the kind of cooking I do.

Sure.

Real easy things. The, the other reason I chose these two dishes is, you know, I love to make a big dinner on Sundays. I have three children that are home, they’re all back in the area.

Oh wow.

I have one and grandchild.

I know.

And a son-in-law.

All right now tell me the grandchild’s name, that’s good.

Macy Savannah.

Oh how cute.

She’s 10 months.

10 months old.

And she’s the joy of my life.

I’m sure.

But they all come over on Sundays, but I sing in the choir. I don’t have like a lot of time to prepare.

That’s right.

And Sunday afternoons I’m tired.

That’s right.

So I like things that I can put on when I leave for church. So that’s-

And even do some of the preparation on Saturday.

Absolutely.

Sure, okay.

And you know, mashed potatoes are great on Sundays, but, but they’re, it’s hard when you get home and I’ve, I’ve never been successful at making them ahead and just microwaving them.

Me neither.

I don’t like them.

I don’t like the taste ’em.

I don’t like them either. So the potatoes kugel recipe we’re gonna do today is excellent because you can make it up the night before or that morning and then just put it in the oven.

Good.

When you get home so.

Real good.

So we start-

This is what we’re talking about, kugel right.

Right, and I don’t know what kugel means. I should’ve asked my son because he lived in Israel for a year and you know, it is a Jewish dish. And Jeff tells me that kugel is a staple of the Jewish diet in Israel, the Israelis.

Now what are we doing here.

All right first, we’re taking a bag of the country style hash.

Is it shredded?

It doesn’t have to be this country style, but just shredded potatoes.

Whatever.

Yeah hash.

But do they have to be like that, right, that thin.

They have to be at least this thin or even thinner, even thinner.

Thinner.

I use some, a little thinner than this sometimes.

This is how big, what’s the size, pound-

Its a, this is a big bag.

20 ounces.

Yeah.

26 ounces.

It’s a, its over a pound, yeah.

Okay.

Yeah, so a big bag. Okay.

And-

Let me get rid of this.

And the thing is, you know, you could even use fresh potatoes, but I hate to grate.

Yeah.

I hate to grate. So I use the hash browns.

Okay.

Then we’re gonna grate a, a little bit of carrot. You can use this much carrot as you actually would like. I only use a little bit for color.

Color, yeah think so too.

If use two whole carrots. It’s gonna taste like carrots.

And it also probably color it right.

It’ll make it real golden, which is okay. But I want it to look like potatoes.

Sure.

So I only use just a little bit of potato, of carrot for color.

Okay.

Okay.

And then we’re going to great an onion. I just hate this part.

Would you want me to do it?

No, I’ll do it.

She’ll force yourself.

When you’re at my station, you do the dirty work.

I, the dirty work.

When I’m at your station, I’ll do the dirty work. But anyway, you wanna grate this real small or I guess if you had a, a food processor.

Food processor. We could’ve done that, sure.

You would’ve done this really, really small. But anyway just grate it. It’s well, one onion and then we’re gonna add a clov- Clove of garlic after this.

Okay, should I do the garlic?

Yeah, why don’t you start doing the garlic for me.

I’m gonna do the mincing.

Good.

With this little gadget here.

Yeah, that’s a, I was looking at that. That’s neat.

Because you don’t have to get it on your fingers.

I know, and then you can never get the smell off.

I hate it.

I love garlic.

I do too.

But I don’t like it on my hands.

I understand. I agree with you. And so we’re just gonna put it right in here.

Yeah, just put it right- The neat thing about this recipe is you just dump everything in together.

That’s what I like. I hate when you have to do a bowl for this, and a bowl for that and a bowl for something else.

This is so easy.

It does not. Let me get a knife over here. Let me get a knife back here, okay.

Okay, so I’m gonna leave the big pieces of onion. We have a trash.

Okay, yeah just throw there.

Right, okay, so we have our onion and our carrot.

Okay.

Put that in.

And one clove of garlic.

And one clove of garlic.

That we minced or you could chop that fine probably couldn’t you.

Yeah you could chop-

You could do it either way.

Now we should beat our eggs.

Can I use this little bowl to beat the eggs? We probably should. Actually, you can do that first. If I’d done it first, we wouldn’t have even had to-

Doesn’t matter.

Yeah just one bowl. But anyway, we’ll beat a couple of eggs.

this is just two eggs?

Two eggs.

And you can go ahead and dump that in there if you’d like.

Okay. Will do. Now Shirley, how long has channel 38 been there?

Arlene, we’re celebrating our 20th anniversary.

Can you believe that?

We, we just celebrated our 20th anniversary in May.

Can you believe that?

And it’s, it’s incredible. I can’t believe we’ve been there for 20 years.

And can you imagine how, how God, how far God’s brought you, huh.

He really has, it’s just amazing. And the miracles he’s done to keep us on the air and he’s really blessed- Chicago’s not an easy market.

No.

But got-

Its the third largest in the country.

But what a potential, what a potential.

Third largest market.

We have a potential of 10 million people interviewing audience. There we go. And God has really, really blessed us. So we just dump the egg.

I know when we got there, the, when we came several months ago. Got off the plane, walking through the airport and the man was cleaning up there, you know. And he says, you’re that cooking lady. I watch it.

He recognized you.

Yeah.

That’s great. Which was neat. So people are watching out there, you know.

They’re certainly are. You’re, you’re a favorite.

That’s nice to hear.

We’re gonna do two, two table spoons of vegetable oil.

Okay, now what do you think the oil does? Just keeps it moisture something.

It probably just keeps it from sticking together.

To the pan, okay.

Too much or to the pan, yeah.

Now does this need to be greased? Maybe I could be greasing this while you-

Yeah could you grease the pan.

Sure.

That is how I get the smelly sloppy job. That’s all right Shirley, I don’t mind.

Two teaspoons of salt. Did you measure that out for me already?

I think she had salt. Sandy, did you have salt out for her?

Anyway.

Yeah.

Two teaspoons of salt.

Okay, we got salt right here, Shirley here, right here salt.

There it is.

Yeah, you can. There you go.

Fantastic.

And I suppose you could adjust this ingredient, you know, if you.

If you didn’t want use.

Yeah, if you needed a little salty or if you- But I, I find that two teaspoons is perfect.

Now does Jerry like this?

He really, my whole family love this. My whole family love this.

Now do you have boys and girls or just boys?

I have two boys and one daughter. And of course my baby is the one that’s married and the boys, you know, if any, any girls are interested, I have a 26 year old and a 23 year old.

Don’t say then, because they’ll get older like you don’t believe.

And they’re very handsome, but no, but anyway.

Nice, nice.

Nice boys.

And they love their family and they love-

Okay, we got the salt. Now I, I put on this recipe, Italian bread crumbs. You don’t have to use Italian breadcrumbs. You can use whole wheat, but you know, whenever any recipe calls for breadcrumbs, I use the Italian.

See I do too. ‘Cause I like the seasoning, don’t you?

I love the flavoring, I mean.

Yeah. I feel like a little more flavoring is not gonna hurt.

That’s right.

So I use the Italian breadcrumbs. It was a fourth of cup. And then let’s see, I think that’s all we, the powdered milk.

Okay, here’s the powered milk.

That’s it. And then that’s really all we put in.

What do you think that does to it?

You know, I’ve wondered about that, I don’t know.

There’s no moisture to it. I wonder what the, I’m sure it enriches it.

It probably makes it creamier. Isn’t this a weird recipe.

It is.

I think it’s just the strangest combination of ingredients.

I keep thinking you should be adding something that will make it dry. I mean, make it moist.

Moist.

‘Cause it looks so dry.

That’s what I thought. And it actually is kind of a dry dish, but I was very, very surprised the first time I made this.

Yeah.

‘Cause I expected it to be really, really dry, you know. But the eggs.

Yeah. That’s what holds it together too. Looks wonderful.

And actually this is such a large package of potatoes that we might even add one more egg.

Okay.

But we could, but-

I’ll get yeah, I think probably we could.

There we are.

But it really does appear dry. So don’t worry if your dish appears dry because it really does. It’s a little strange.

Yeah. It’s different, and, and you said, you thought it was from a-

It’s a Jewish dish.

Jewish dish.

And my son who lived in Israel for a year said that, he, the Israelis have this almost every meal, but sometimes it is meat and sometimes it’s dairy.

Ooh.

As you know, on a, on a kosher, in a kosher household, you don’t mix the two.

Right.

And so sometimes he said it’s meat and sometimes it’s, it’s dairy. And of course this is dairy.

Yeah.

Because we have the eggs and the cheese.

But, but the main staple of it is always potato.

That’s right.

Got it.

That’s right.

Oh, this looks wonderful.

And like I said, I have enjoyed making this because I don’t have to worry about mash, peeling potatoes, making mashed potatoes.

That’s right. Is that Sunday dinner always a family time.

Yes, every Sunday.

And it’s nice to keep, you know, I’m amazed at how many people don’t spend time at a table with their family.

Well, sometimes it’s the only time we get our whole family together, but every Sunday we have, okay-

That is a wonderful routine.

Put that into the, into pan.

Okay.

And of course it’s gonna be flaky, so we’re gonna have to kind of press it down together.

Okay.

To make it solid. Yeah, that extra egg was great.

Yeah, I can see it holding it together.

‘Cause that was a little bit larger package of potatoes than I usually use, so that was great.

Okay.

Okay.

Here we are.

Just press it in the pan.

You’re gonna press it down. And what degree oven does this go in?

I think it’s 350.

350 for how long? For about 40 minutes. Now 40 to 45, maybe a little longer, depending on your oven or the, how big a bag potatoes you used, but what you wanna look for- It almost rises kind like a cake. And so you just kinda look to where it’s, looks like it’s risen a little bit in the middle and then the edges will be slightly brown.

Okay.

And then you know it’s done.

That’s wonderful.

And then gonna take it out. And then for the last five minutes, we spread the cheddar cheese on top.

That’s about a cup.

It’s about a cup of ch-, grated cheddar cheese.

Put it back in for just what, five minutes?

Five minutes or so until it browns.

Now, do you serve this with a spoon?

No, What, as you can see, it’s gonna be, it’s kind of solid and what you do, this is what makes it so nice to serve for company, ’cause it looks real fancy. You can cut it into squares and serve it in a square.

Neat.

And then you garnish the top with sour cream and chives.

Wonderful.

So, it looks really nice.

We’re gonna be back with the main course of this wonderful dinner in just a moment.

Stay with us, we’ll be right back. Well, we’re back with my very special guest Shirley Rose from terrific TV 30. I’m gonna coin a new phrase for you. Terrific TV 38 in Chicago.

We’ll use that, we’ll use that.

Yeah that’s great. And she’s about to make, we’ve all got a potato kugel in the oven. If you missed it, you really missed something interesting. But now we’re gonna talk about the main course, which is a beef brisket. You’ve ever seen that in the supermarket. Wondered how do I prepare that? She’s gonna tell ya.

You know, several years ago, Arlene, I had surgery and the ladies in my church was so nice. They brought over some meals and that’s how I discovered this recipe. And I’ve been using it ever since.

Wonderful.

Its wonderful. First of all, you need to, choose a beef brisket. Now I was telling Arlene sometimes they’re half. So they won’t be this big, but that’s okay. Just adjust your cooking time.

This about five pound though.

Yeah, this is perfect.

Yeah.

‘Cause this will make two meals.

Two meals easy.

Two or three meals, depending on how many people in your family. But a lot of times I’ve told people brisket, and they said, is that red stuff that you buy, that’s like corn beef.

Corn beef that’s what they think it is.

They think it is.

Yeah.

But this is in your roast section.

Right.

You wanna find this in your roast section.

Or can ask the-

Butcher, yes.

The meat, yeah he’ll do it.

And I don’t know if you can see, but brisket is a cheaper cut of meat. It’s like a stringy kind of meat. So you have to cook it slowly for a long time.

Long time that’s right.

And it’s actually would be inexpensive except it’s about as much as an average roast. Because there’s a lot of trimming that has to take place.

It takes a lot of work to it.

It does take a lot of work, but it’s wonderful. And you want, when you slice it, you wanna slice it across the cross grain.

Right, like you do a flanks steak, right? Because the flanks steak is stringy too.

I think so. So it’s kind of stringy, but what we’re gonna do in the marinate, we’re gonna make it so tasty.

Oh good.

You’re gonna love it.

And again for, this is great for like a Sunday morning before you go to church because you to cook it for a long time and most things they’re overcooked for the time you get home.

That’s right, get home. That’s right.

So you cook it on a slow oven for a long time.

Okay now what you do when it’s stringy like this, that I’ve learned that like you said, you have to have something to break down those fibers.

Exactly to make it tender.

To tenderize it.

And that’s what you’re gonna do with your marinade, right?

That’s right.

Okay.

What we’re gonna do with the marinade.

Lets put that together.

And you can do it. You can just, if you’re in a hurry and a lot of times I do this, Arlene, I just dump everything on my thing in the pan-

Oh do ya.

In the roasting pan.

Oh, okay.

But what works even better is to put your meat in a bag to marinate it overnight.

It does.

Because then you can keep flipping it over.

Back and forth.

So what you we wanna do is you wanna take about a third of a cup, a third of a bottle of liquid smoke.

Okay.

And is that about a third?

Yeah, probably.

Probably, we could shake in even a little tiny bit more.

Let do a little bit more.

Yeah.

Let’s be dangerous today c’mon Shirley.

I just, I just shake it on until it’s nice and covered.

Okay.

Okay, then we wanna use, let’s see, what’s my maths. I believe it’s one teaspoon of the garlic salts, yes.

All right.

One teaspoon of garlic salts, one teaspoon of onion salts, and-

Oh, you’re good. You remember what all these are. They put them out for me. And I say, what is that.

Is this the celery seeds?

I think so.

I don’t have my glasses on, okay. This is the celery seeds. Now this celery seeds just make it taste wonderful.

Does it?

Mm hm, two teaspoons of celery seeds ’cause you’ll kind of taste those as you’re eating it up.

Mm..

It’s great.

Those perks of flavor, huh. And then two teaspoons of the Worcestershire sauce. Is that, what do we have there?

What have to put this in.

That’s what it was, I didn’t think it would look like-

You were just bragging on me that I knew what the ingredients were.

Well no but that, but when I started, putting it there I thought that looks lighter than, that must Worcestershire.

So as much of this really, as you want.

Oh go for it. Live dangerous.

Depending on how big your, your brisket is.

Let’s do it.

Yeah

You said you can really taste that smoke flavor in there too.

Absolutely. This, this liquid smoke is wonderful. I’ve used this for a regular roast as well.

Yeah.

You can use it to marinate a regular roast or steaks or anything.

Wonderful.

But it gives that smokey, smokehouse flavor that’s so great.

Yes.

Okay, and then we do, that’s all we that’s all we marinated in, yeah. That’s all. And so then you said you were gonna pour this into your bag, right?

Yeah.

So she, she-

Let’s put the meat in first.

Okay.

Put meat in first.

Yeah.

‘Cause I usually just do it in my pan, but this is really so much better.

You’ll see. I mean, we just found this when we were for this program, how easy it is to use these big sealable plastic bags.

Absolutely.

And then what we did was just, if you hold the bottom and I’ll snap the top and we try to get most of the air out of it.

Okay.

Kind of, can’t use all because it’ll be in there. But look how I nice is just turn it.

It is wonderful.

Look at that. Nothing comes out. You don’t have to get a fork every time you have to turn it. You just keep flipping it.

Exactly.

Oh I like this.

Isn’t that great.

It’s wonderful.

Yeah.

So anyway, you wanna marinate it overnight.

Okay so this goes in the fridge.

In the fridge overnight.

All right. Okay I’m gonna set it aside. And then in the morning, what do you do? Tell us what you do.

Then when you’re ready to bake it, you get up before you go to church, all you have to do is, you put it in your pan, you sprinkle a little, you, you use it one and a half teaspoons of salt and one teaspoon of pepper. So it’d be like three quarters of teaspoon on one side.

Right.

Three quarters on the other side and so on. And then that’s all you do before you put it in the oven.

That’s it.

You cover it tightly.

Okay.

And bake it four, three to five hours, depending on how big it is.

Okay.

If it’s like a, for three to five hours, you want, I’m sorry, for, if it’s like a, about a four pound four, five pound, you wanna bake it three to five hours.

Five hours okay.

If it’s smaller, you adjust the cooking time.

Okay. Now I’m gonna get the one that we’ve been cooking out of the oven.

And you can smell it all over the studio.

Yes you can. You certainly can. This is what we’ve been cooking for about four hours.

Oh great.

I would say. And I think that probably, this will be just about ready.

Now, as I said, Arlene, I might mention I, you see it makes a lot of juice.

Oh it sure does.

Look at the juice in that pan.

It makes a lot of juice.

And of course some of it is F-A-T you know.

Yeah, well, we can skim that off. We can get that.

You can skim it off.

Now what do we do?

All right now, you’re it’s, it’s done. Except you want for about the last 30 minutes. And you really, you can, it’s not an exact cooking time. If you’re late getting home from church.

No problem.

Don’t worry about it.

Don’t worry about it. So then.

If you would put this on and then prepare your vegetables and then when it all comes out at the same time.

It all comes out the same, yeah. You could put your potatoes kugel in. Now I would pour some of this juice off.

Okay. But what we wanna do is just put, you can use your favorite barbecue sauce and I know everybody has their favorite. So just use your fav- And this is real important too, ’cause I’ve tried it without the barbecue sauce. Its not as nearly as good.

So we just base it on there.

Just base it. And then you wanna cook it for the last half hour uncovered.

Do we need to take some of that broth off there? It’s gonna be right, or do you want me to do it? ‘Cause I can do it, if you want me to-

Okay why don’t you pour a little bit off.

Just pour in that bowl right there.

And then it’ll hold that barbecue sauce a little bit better.

Sure. And this is just what she prepared the marinade. And so we can still skim the fat off of this.

And you you’ll use this for gravy.

For your odd juice or gravy.

You can make odd juice or gravy. If I’m serving this with mashed potatoes.

Oh yeah.

Then I make a gravy.

Gravy.

But if I’m serving it like with potatoes kugel and I really don’t let em outta gravy. What I do is I just slice it and put it in the odd juice.

Juice. Oh, okay. Then this goes back in the oven just for half hour.

Half an hour.

So-

Yeah.

And that gives it that barbecue. Oh wonderful. I wish you could really smell this.

Smell it.

Because this is totally incredible.

And for company, Arlene, they’ll think that you’re just the most talent cook.

Wonderful.

And it’s so easy.

Oh Shirley.

This looks great. We’re gonna take a break and we’re gonna come back in just a minute and we’re gonna do a final wrap. But we want you to be able to get all the recipes that you’ve seen today, plus the rest of the month’s worth of recipes. And we wanna tell you how to do that. So listen, real, real closely. Here’s how to get your newsletter for this month.

[Narrator] 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 size envelope to At Home CTV, Wall, Pennsylvania, 1-5-1-4-8-1-4-9-9. You’ll receive Arlene’s heartwarming newsletter, Enjoy! Featuring an entire month of At Home recipes, including today’s mouthwatering dishes. Be sure to include the Enjoy issue number with your request.

Well, we’re here in the dining room and I’d like to introduce to you Jerry Rose. This is Shirley’s husband. He is the president of Channel 38. So nice to have.

Well, thank you very much. What an opportunity, this is tremendous.

Yeah.

This is exciting.

Well, I enjoyed being with you folks when we were there just several months ago. You have a wonderful facility and nice warm people.

That’s great to hear.

Well you were a big hit.

Well thank you.

I don’t, if you’re aware of that or not, but you were a big hit in Chicago. You’re gonna have to come back.

Well I’d love to.

The program, of course, has a wonderful job. And I assume you get a lot of response from Chicago.

We really do. Hundreds of letters, just beautiful letters. And they’re nice warm people in Chicago, just like these two. And that’s great. And Shirley now we have to talk again.

Okay.

Now what, tell us the viewers, what we’ve prepared today.

All right we have prepared barbecue brisket, which is really not barbecued. We’ve, we’ve marinated with liquid smoke to give it that flavor and we put barbecue sauce on top.

And I’ll tell you, this is so tender. And again, you cut across the grain.

Across the grain.

When you serve in thin slices, okay. Next to-

And then we’ve done potatoes kugel, which is potatoes.

Beautiful.

Mixed with some real strange ingredients, but it turns out nice.

And look how nice the squares cut. And then you’ve garnished with what, what’s on top.

With sour cream and you can use the light if you’d like and fresh chives, we use the dried chives, but fresh chives looks so nice.

Beautiful.

Just as garnish.

Just a little bit of, of broccoli there. And what we’ve done is just added some dealed carrots because you remember color is really important.

Yes.

When you want to balance out a meal. So these are dealed carrots and we added a, just a small salad of some peaches and cottage cheese and a fresh strawberry and maybe a nice dinner roll. And what more could you want? Good friends around the table, good food on the table. And everybody just sharing together. That’s a pleasant evening.

And this is one of our favorite family meals on Sunday.

Is it? Yeah, this is, this is what we do on Sunday with the whole family. That’s what Shirley said. And you know, it’s really important. If you haven’t prepared a meal for your family in a long time, c’mon. Why try don’t you try Shirley’s. This is easy to do and your kids are gonna have a memory they’ll never forget. You putting all that love into preparing a meal, for them, because they’re special to you and family are special. I know Shirley and Jerry’s got family, little grand babies that are so precious to the them. This week, gather your children around you. Gather your family and let them know that they’re really important to you. That you love them, that you care for them. Thanks, Shirley.

Thanks for having me.

Thank you.

I’m glad you folks were here and thank you for joining us because it just won’t be the same without you here At Home. We’ll see you next time.

[Narrator] Fresh produce provided by Jordan Banana, wholesalers of fresh fruited 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.