How many of you grew up with a mom or grandma who made stuffed cabbage? Around Pittsburgh, the dish’s popularity is often credited to the Polish community, but you don’t have to be Polish to enjoy it! Tender cabbage leaves are packed with a savory meat and rice filling, then covered in a rich tomato sauce. Mmmm… delicious.
To help make this old-fashioned recipe, Arlene is joined by a longtime stuffed cabbage pro: Mrs. Theresa Skeba. If that names sounds familiar, that’s because she’s the mother-in-law of Mary Anne Skeba, who has also been a guest in the At Home kitchen.
This warm and wonderful episode dates way back to 1991, and we hope you enjoy it. Let us know if you make the recipe!
Stuffed Cabbage
If you grew up in Pittsburgh, you know this is an old-fashioned family favorite!
Ingredients
- 2 1/2-3 lb cabbage, outside leaves removed
- 1 cup rice, uncooked
- 2 medium onions, chopped
- 2 Tbsp bacon fat or shortening
- 1 3/4- 2 lb ground beef chuck
- 1 1/2 tsp pepper
- 2 cans tomato soup (10.5 oz, each)
- 1 soup can water
- 2 slices bacon
Instructions
- Using a pot large enough to accommodate the cabbage, fill the pot 1/2 full of water and bring to a boil. Core the head of cabbage to a point 2 inches deep and place in boiling water.
- Place rice into saucepan and cover with water 1 inch above the rice and bring to a boil. Cook for 3-5 minutes. Drain well.
- In another saucepan, saute onions in bacon fat or shortening. Combine ground beef, rice, salt and pepper with onions and mix thoroughly.
- Lay a leaf of cabbage in palm of hand. Place 1 heaping tablespoon of meat mixture on leaf and roll up by folding stem end over filling, then folding in the sides and finally rolling toward the top, making a roll. Trim off any excess cabbage leaf if necessary.
- Preheat oven to 350 degrees.
- Line a casserole dish with the outer leaves removed from the head of cabbage. Place the rolls on the leaves in the dish, seam side down, side by side. Place 2 slices of bacon on top of the rolls.
- Combine tomato soup, water and tomato juice. Blend and pour over the rolls. Cover with left-over leaves or cut up the small remains of the head of cabbage.
- Bake covered for 2 1/2 hours. Turn off heat and let rolls set in oven for 20 to 30 minutes before serving. Makes 6-8 servings. Enjoy!
Transcript
- Hello, I’m so glad you joined us here At Home today, it’s so good to have you with us. Today’s a special day because I have a very special guest. She’s a lovely lady who makes the best stuffed cabbages you’ve ever eaten in your entire life. And this recipe is special because old time recipes, recipes that have been handed down from generation to generation, many times are not in written form, they’re just verbalized. Well, we’re gonna tell you about the process how this recipe is being made available for you. But first before I introduce her to you, I wanna to share a letter. We appreciate so much when we get your mail, because just you taking the time to express how you feel about this program means so much to us. And so this letter that I’m reading is from Leechburg, Pennsylvania, and I’ll just say that her name is Betty, but she says, “Hi, Arlene, I enjoy very much “your new cooking program on Wednesday evenings. “It is very informative and you show everything so nicely, “so keep up the good work “and I’ll keep watching every week.” Well you know what, that’s what we hope a lot of people do, keep watching every week. We appreciate all your kind comments, you’ve been most kind to us. And we hope that we have helped you to understand that you don’t have to have a big degree behind your name to know how to cook good food. Just apply yourself, get a recipe, read it over, and try it. Well that’s what we’re gonna do today with stuffed cabbages, pigs in a blanket, halupkis, and whatever else you wanna call them, they’re good. Come on back and we’re gonna get started right after this message. Here’s today’s At Home Hint. Always taste your food before you salt it. Excessive use of salt is likely to elevate blood pressure levels in susceptible people. 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, Pennsylvania, 15148-1499. Well here’s my very special guest, Theresa Skeba, and we’re glad she’s here today. I’m so glad you’re here, Theresa.
- Well I’m glad to be here too.
- You know, not many people get to come to visit me At Home, but you have come in this morning and just made yourself right at home and I’m glad you did.
- Right, thank you.
- Well today, tell me about this recipe that we’re gonna make with stuffed cabbage, ’cause I know a lot of people make stuffed cabbages. But I have to tell you, I’ve eaten a lot of stuffed cabbages and I’ve eaten yours, and yours are by far the best.
- Wow, that’s real sweet, thank you.
- Well, it’s true.
- Well, the recipe came about you used to make it with put the meat in, get so much of this, and so much of that.
- Nobody ever measured it did they?
- No, so then when our son, David, was going to his first pastorate he liked them and he wanted the recipe so that he could make them. So when I was making them, he stood right by me and everything that I would take a handful of we would put into a measuring cup and that’s how we got everything down into detail.
- Well, that’s great. So you mean actually if you said, “I take this much,” he said, “Wait, Mom hold it,” and he’d put it in a measuring cup and measure it.
- Right, right.
- So he actually is the one that wrote down the recipe.
- He’s actually the one who wrote down the recipe.
- And David, her son that she’s speaking about, and his wife are both employees of CTV here in Pittsburgh, and they’re a blessing, and we’re glad that he took the time to do that because this is the recipe that we’re gonna share with you if you write in and request it. Well, how many years have you been making this dish?
- Oh, do I have to say?
- [Arlene] A long, long time.
- A long, long time, long, long time.
- Okay, well why don’t we get started and see what happens, all right.
- First of all, we want to scald our cabbage.
- I know you grow a lot of this stuff yourself too don’t you, you and your husband, Jim.
- My husband has a beautiful garden. You core the cabbage, like so. You core it so that the leaves will come out, you kind of core it into a point. Okay, and then you reverse it into the–
- Just like that.
- And you put the lid back on it.
- [Arlene] And how long do you let that cook?
- Oh, couple of minutes, and in the meantime, I’m going to saute some onions.
- Okay.
- That are here, get ’em going.
- Okay, now this is for the filling that you’re gonna put into the cabbage.
- This is for the filling that we mix with the– I’m glad you said that there are a lot of people who make stuffed cabbage because I know maybe viewers looking have a different recipe, but, this is the way we make ’em and this is the way we like ’em.
- I know some people cook them with sauerkraut and they don’t use the tomato, some people put just a little bit of tomato, some people put the tomato in the meat, there’s such a variety.
- Yes
- I guess it really does depend on how you like them, right?
- Right, right.
- Just however you like them, that’s the way you should make them.
- Right.
- Okay, so about how big a head of cabbage is that? A couple pounds?
- About a two and a half pound head?
- And so, you let that cook.
- [Theresa] Yeah, and the main idea is so that the leaves come away real nice.
- [Arlene] Ah, they’re starting to come off already.
- [Theresa] This one is.
- [Arlene] And it’s all the longer you cook that.
- Just so you get it loosened up. And we could put that over here.
- Sure.
- A little closer.
- Okay
- And that’s the way we go about it.
- Very easy.
- Because that way, if you force the leaves otherwise, they crack, and then when you go to roll them up, they break.
- Sure, and then you don’t have a good, round stuffed tightly cabbage roll.
- [Theresa] Right.
- [Arlene] I understand that. I’ve made these at home, but I’m sure I’ve not used this recipe and I’m looking forward to trying this.
- [Theresa] Oh, you’re sweet.
- [Arlene] Here At Home, sometime when you’re not here, I’m gonna try them, see if it works for me too.
- Oh, it’ll work for you. If my son could make them, it’ll work for anyone.
- Did he actually make them then when he went to his pastorate.
- Oh yes, in fact we went down one Easter and he had a big roaster made.
- Aw, wonderful.
- Because we don’t generally make a little bit, we make a whole bunch.
- [Arlene] That’s a good point. Can we freeze these after they’re made?
- Yes, if you’re going to freeze them, you need to have everything cooled off. Your meat should be cold, your rice should be parboiled like it is over here, and cooled off.
- How much rice do you have there?
- I have a half a cup in here because really this is kinda broken down, so you would really need a cup, but this is a half a cup here.
- [Arlene] Half a cup, all right.
- And then I think we’ll start mixing.
- Okay, let’s go for it.
- The rice in here.
- The rice into how much ground meat is this? Is this ground chuck?
- Ground chuck. Normally you would use, you know how when you go to the grocery store they have the ground meat in packages, so you wanna get something between a pound and three quarters, to two pounds.
- Okay.
- Put this back here. And then we put our onions in here.
- [Arlene] Is it a large onion, a medium onion?
- [Theresa] Two onions.
- [Arlene] Two onions.
- [Theresa] Two medium onions.
- [Arlene] That’s good. My husband loves onions, likes that flavor.
- [Theresa] Two medium onions.
- Now, is there anybody in your family that doesn’t like this recipe? Probably not, huh.
- No. I don’t think so. And then we put some salt in, about–
- [Arlene] A couple little, okay.
- [Theresa] Okay, and some pepper.
- Looking good already. The onion smells wonderful. Anytime you cook onion, it always smells good. Okay.
- [Theresa] Okay, and then I do everything by hand.
- [Arlene] Well go ahead.
- Okay. Just first thing we better do is take this out.
- Check your, okay.
- We’ll just take it out.
- So at that point it would be ready so that you could just start to peel those back, right?
- Right.
- You wouldn’t have to keep steaming it.
- Right, well normally you would finish the whole process so that once you start rolling you’re not stopping to do that.
- Nothing like hands to do this with, is there?
- Right.
- [Arlene] Mm-hm. Woops. We don’t have any dogs here At Home, so we don’t need to be feeding them, do we, Theresa?
- You know, that happens.
- Uh huh, now, how often do you make this for your family? Is this like a holiday, or a special dinner?
- Usually on holidays, usually when we go to the beach.
- [Arlene] Mm-hm, yes, that’s a nice time.
- Usually for events. The ladies at our church, when the young couples were getting married, we used to do the dinners, not like today, people go and have it all catered. But we would do the dinners, so we did a lot of that.
- A lot of stuffed cabbages went–
- To dinners. Maybe you don’t do that, but I do.
- That’s all right, I do to. I hate to leave little bits in the bottom of the bowl, it’s such a waste, isn’t it?
- Right.
- And I’m constantly scraping off and making sure that we get every little bit.
- Right. So now when we get to the cabbage, here’s your leaf, and you wanna take this core off.
- [Arlene] That big membrane.
- [Theresa] This big membrane because it’s tough, it’s tough and then it doesn’t roll very well. Excuse me.
- Sure.
- And you take about a tablespoon.
- [Arlene] Okay, about a tablespoon.
- [Theresa] Put it in there.
- [Arlene] Okay.
- [Theresa] And then I just–
- Okay, let me turn you to this camera here so they can see real good. Okay, let’s take a closeup. Unroll it again and we’ll start again. Okay, just show them what you have in there. All right, go ahead.
- [Theresa] And then I roll it up.
- [Arlene] Okay.
- [Theresa] Like so.
- [Arlene] That’s the key, pushing the filling back so that no air is in there, huh.
- [Theresa] And then you can, to make them all uniform, you cut the edges off.
- [Arlene] Now show them what you’re doing with the end here too, go ahead.
- [Theresa] And I poke ’em.
- [Arlene] She’s tucking it in. Aha.
- [Theresa] The woman who showed me how to do this, we were making them once for a funeral, she makes them this way and she says, “You see this, you could throw it across the room, “and it won’t come apart.” You could throw it across the room, and it won’t come apart.
- Well, she was a smart woman, huh,
- Yeah.
- And she taught you well.
- Well, thank you.
- This dish is some that you’ve already prepared, but they are as tightly wound and no matter how long you’d bake them it’d never bake loose.
- Now here’s another way you can do it that probably a lot of people do, you fold it over like an envelope, like so. But you see then you have a–
- [Arlene] So what happens?
- So then–
- Tuck that down, huh.
- Mm-hm.
- It’s not gonna hurt, is it.
- It’s not gonna hurt, but I find the other way is a lot better because–
- Do you think, Theresa, I could try one of these?
- Oh, please do.
- You think I could do it?
- Here.
- My hands are clean, I’ve washed them. Okay so, you’ve already cut the membrane off like you said.
- Right.
- Okay, and we’re gonna put this, and then just a rounded tablespoon.
- A pretty big, you know.
- [Arlene] Is that too much?
- [Theresa] A little too much.
- [Arlene] Too much. How’s that?
- [Theresa] Good.
- [Arlene] Good, okay.
- [Theresa] A little smidget more.
- [Arlene] Little bit more. Too much?
- [Theresa] Good.
- Okay, I like ’cause you’re precise. Okay, so then we pull back, right?
- [Theresa] Uh huh.
- [Arlene] With a big cabbage leaf like that you still–
- [Theresa] Mm-hm.
- [Arlene] Okay, and I keep pulling back and rolling, is that right?
- [Theresa] Right.
- [Arlene] See, it is easy.
- [Theresa] Right.
- [Arlene] Yeah.
- And the nice thing about that is, you cut off the edge.
- Now what do you do with the cabbage that’s left over, like these little edges?
- [Theresa] Well I usually put them on top of the stuffed cabbage.
- [Arlene] Well you know what, that’s the part I like.
- [Theresa] Because my daughter, my son’s wife, prefers to eat the cabbage.
- [Arlene] Does she? Mary Anne saves on the meat, huh.
- [Theresa] Uh huh.
- Now I don’t know if mine could stand a wail across the room or not, but I think it’s doing pretty good.
- I think so.
- And they’re nice and uniform, and I’ve seen sometimes people make great, big, round ones. They don’t have the flavor that this size does, do they?
- No. This way, when you roll this way and you cut off, you have the same amount of filling in each one, and if your cabbage is excessively big, you trim it off, and the cabbage isn’t lost, it goes–
- Now, would you put another layer on here?
- You could.
- Or would you put it in another dish? Okay, continue so we can see what else you do now. Larry, how are we fixed for time? We have 11 minutes, okay. Okay. So it doesn’t take too long, really the preparation is in getting the–
- [Theresa] See that slit? You just cover it up.
- [Arlene] Oh, so you keep rolling, then it’s on the inside and it won’t matter.
- [Theresa] Mm-hm, cover it up.
- [Arlene] If you have a pair of pastry, sorry, kitchen shears that you could snip the ends off, would be easy too.
- [Theresa] Oh, that would be good, it’d be real convenient.
- I guess you’ve rolled hundreds of these in your day, haven’t you?
- A good bit, yeah. Shall we continue rolling.
- [Arlene] Sure, keep going.
- Okay.
- Then, Theresa’s gonna show us the secret sauce that she makes to put on top of them, because like I said, they have a wonderful garden, and this lady enjoys fresh vegetables, and fresh fruits, and I’ve been with her enough to know what she likes, and Jack just works right along with you, and he’s out there pruning, and cutting, and trimming, and whatever it takes. And then you see, here’s the harvest of all your hard work in the–
- He does the hard work, he plants and hoes, but he loves it.
- And you cook, that’s great.
- He enjoys the garden.
- Sure.
- Okay, we’ll do a couple more.
- Sure. Now, when we talked about freezing, how long do you think they would keep in the freezer, do you know?
- Well, I just had someone tell me that once you make them like this, if you would line a cookie sheet with wax paper and set them individually, not touching, and put them in ’til they’re frozen, then you put them all into a plastic bag, and then you would cook them as you need them.
- [Arlene] Freeze them individually at this stage.
- [Theresa] At this stage.
- [Arlene] Oh, at that stage, okay.
- [Theresa] At that stage.
- [Arlene] Oh, all right.
- And then, once you wanted to use them, you would take as many as you needed in whatever casserole or pot you wanted to use, and you’d do that.
- That’s a good idea.
- But I cook mine and then freeze them.
- [Arlene] Freeze them, yeah.
- Because I did that once by mistake, and when I served them, everybody liked them, so–
- [Arlene] So you keep going with the winner.
- So we go with what we did.
- Sure. How old were you when you began to cook? Did you cook as a child?
- Well, my mother, yeah.
- Did you?
- We learned the hard way. My mother was ill, and she passed away when I was just 16, so you were put into a situation.
- [Arlene] Here it is.
- Sink or swim.
- [Arlene] And so you didn’t sink, you swam, didn’t you, and learned to make a lot of good things.
- And I usually, if people who are watching their cholesterol would maybe eliminate the bacon, but it gives it a very good flavor once you use the beef.
- [Arlene] Ah.
- So I usually just lay this here.
- Just one strip?
- One strip there, and just one strip here.
- [Arlene] I see.
- [Theresa] Okay.
- [Arlene] Okay.
- And normally, this is enough for here, normally maybe you’d want just a little deeper dish if you were going to have a second–
- Like a covered casserole or something like that, like a Pyrex, or a–
- So should we mix more?
- Sure, keep going, why not.
- Okay, good.
- ‘Cause we’re gonna have to do something with these rolls anyway, we could never let them sit like this.
- Oh, never.
- So if you were gonna make this for dinner and you needed just a few, you’d go ahead and continue to prepare the rest of the recipe, either put them in the freezer or go ahead and cook them for another day.
- Right.
- You know what I found sometimes when you’re making a large quantity, if you have a small family sometimes you get tired because you already had them for two or three days in a row, and then pretty soon they’re saying, “Is there anything else in the house to eat besides this?” And so, that’s when I know, well, let’s put them in the freezer. And what you said is so good because if you can bring out just a few at a time, then they don’t get tired of them and they enjoy them more.
- True. My friend does a lot of this at the church where she attends and she gave me that hint about, I need a little more here, about freezing them individually.
- Now I have done stuffed peppers that same way. I have done them, cleaned them, and put the filling in them, and then frozen them individually, and then put them in a bag or a container. And then, as you need them, just bring them out, put the sauce on them, bake them. Sometimes I don’t even wait for them to thaw.
- Right.
- Get them in the oven because they get mushy if you wait for them to thaw. So if you cook them when they’re still frozen, I think they taste better and they hold up better. Okay, they’re beautiful. Now how many about will a pound, a two-pound–
- Well originally we started with the full recipe of two pound of meat, it should make about 20.
- [Arlene] Makes 20.
- Mm-hm.
- [Arlene] And all uniformly-sized, that’s great. Now see, you gave me a real big hin there today.
- How’s that?
- I’ve had some small ones, some, but cutting those ends off, I never cut them, I always stuffed all that cabbage in there.
- Oh, I see.
- And sometimes that’s too much.
- True.
- And what I have done is split a leaf, but then sometimes that doesn’t work out ’cause it wants to come out the other end.
- Right.
- By the time you remember all these things sometimes it’s so confusing, you think it’s hard. But this recipe, trust me, you saw, it was just ground meat, cooked rice, sauteed onions, and just boiling the cabbage until you can handle it, cutting that thick membrane off, and I think it’s wonderful. It’s not hard at all, and it’s not very expensive to make, is it?
- No.
- I wouldn’t think so, when you think what they’re selling pork chops, and beef roasts, and all that for. Maybe we oughta get on and see what we’re gonna do here.
- We’ll just put this aside.
- I’ll take this, okay.
- I’ll need my spoon.
- Okay.
- All right, now we’ll just put–
- Now, what do you we have here?
- This is tomato soup, oops.
- I was getting rid of that paper from the–
- Do you want one of those little spatulas to clean it out, or did you get it pretty good?
- Pretty good. And then this is my own tomato juice.
- That you canned.
- That I can.
- So if we don’t can it, we buy tomato juice.
- We buy tomato juice, very good.
- [Theresa] Buy tomato juice.
- [Arlene] But look at, uh, it looks wonderful.
- [Theresa] And I usually measure that.
- [Arlene] A can for a can of soup. Okay, boy, that smells great.
- And I like to stir it up.
- Okay.
- You know, sometimes if you have some parsley laying around that you were doing something with, I put a few in.
- Now, when you bake this, what’s the temperature?
- 350, you bake it at 350 for two and a half hours, and then, if you plan ahead and you bake them, they’re exceptionally good if you let sit in the oven for a little bit.
- [Arlene] I know.
- Once you bake them just let them sit.
- There’s something about letting them sit and then warming them up even, like the second day sometimes, cabbage rolls taste better to me, or stuffed peppers. I don’t know if its the flavors that blend through the night or what, but, boy, they taste good.
- [Theresa] I used enjoy making this for Sunday dinner because you’d make them, and put them in the oven, go to church, come back, and you had your potato salad made, or vegetable.
- Now that was the other thing I was gonna ask you, what do you serve with this?
- Potato salad goes real well, scallop potatoes, green beans, pickled beets.
- Now, my mother used to always make mashed potatoes with this.
- Ooh, mashed potatoes are good too.
- I don’t know if that’s just where she was coming from. Now, if that seems thick, would you add some more juice to that, or is it all right just being thick like that?
- Oh that’s good.
- That’s plenty?
- Mm-hm, and we’ll just add a little bit more.
- And the bacon just gives it an additional flavor, doesn’t it?
- True, somehow pork and beef always had a good blend together. You know, when you’re used to cooking in certain utensils, you just know how to measure, but when you’re cooking–
- [Arlene] When you’re in my kitchen it’s a little different, isn’t it?
- [Theresa] It’s different in every kitchen, right?
- [Arlene] That’s right, every stove is different, every stove is different.
- Right, right. Okay.
- Now, would you cover that with foil, or the lid, or whatever?
- I would put, see I had this dark green, and I always lay that over the top. Now that’s just something I do, and I put this cabbage on top.
- [Arlene] Don’t waste a bit of it, right?
- [Theresa] Because when it’s roasting sometimes casseroles tend to get dark.
- And dry, yeah.
- And so this way it–
- Ah, that’s a good idea.
- It’s like a covering.
- Yeah.
- And then you would put foil on top of this, and bake it.
- Okay, that’s some foil down there. That’s great, ooh it smells wonderful. I can imagine baking, what that’s gonna smell like.
- A lot of people make them with buckwheat and mushrooms. My husband likes them with just plain rice. There’s lots of ways that–
- And some people use the sauerkraut on them.
- Sauerkraut on them.
- That’s, I guess, the more Hungarian type, is that right? Now, what’s your background, Theresa?
- Ukrainian.
- [Arlene] You’re Ukrainian, aha. So this is the authentic Ukrainian stuffed cabbage.
- Well, I don’t know about authentic.
- So let’s go ahead, let’s put them in the oven. You’re gonna clean that up, okay. And while we’re doing this we’re gonna ask you to stay with us, we’ll be back in just a couple of minutes, in fact, shorter than that, we’re gonna show you what they look like all baked up.
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- It’s so nice to have friends when you’re sitting at a table like this, especially when you’re enjoying good food like Theresa’s just prepared for us, thank you so much. Would you like to serve us?
- I’d love to.
- And while you’re doing that we’re gonna introduce someone very special that dropped in on us today. You wanna tell us who it is?
- Yes, he’s my son, David.
- [Arlene] Thanks for joining us, Dave.
- Thank you for having me.
- [Arlene] I am so thankful that you were disciplined enough to say, “Okay, Mom, I gotta have this recipe.” I’m glad you went to your first pastorate for that reason.
- Well, that’s true, and the thing with it is that I really felt the importance of capturing those recipes. A lot of people, their parents–
- From generation to generation.
- They pass on, and you remember the wonderful food that they made, but you could never duplicate it ’cause they never took the time to really get it down. One of things I really wanted from Mom was that, “Mom, how much salt?” She’s all, “Just throw it in,” I said, “Well, that doesn’t help me “because I don’t ever do this,” I was a bachelor at the time. And how much of this, and how much of that. So I made her measure everything out, and wrote it all down, and when I went on my own–
- You could make them, huh.
- Almost exactly.
- Really?
- Exactly down to what it was.
- Well, I think we all know of recipes in our families that we wish, I remember you telling me about your father used to make some kind of a rice dish that now nobody has the recipe because nobody wrote it down or took the time to do it, so it’s important. So if you’ve got family recipes that you don’t have written down, make it part of a challenge for the next week, I’m gonna get at least one of those recipes, because you’re gonna be the one that everybody in the family comes to when that loved one’s gone and says, “Did you get Aunt Minnie’s recipe for biscuits,” or did you get her recipe for whatever, and you’re gonna be the one that says, “I’ve got and I’ll make it for you.” Well I think we’re gonna try here, Theres.
- [Theresa] Okay.
- I can’t wait because these look so good, mm-mm. Mm, David.
- That’s what I was raised on.
- David, I thank you again, and I’m so glad you wrote this down, and you’re gonna wanna get this recipe too because it’s an easy dish, something that your family’s gonna enjoy. It’s a holiday treat, it’s an everyday treat, picnic treat, you’re not gonna wanna miss it.
- [Theresa] Right.
- [Arlene] Now, the only thing we’re missing is the potato salad you said sometimes you have, huh?
- Yes, potato salad in the summer when we’re at holidays when you’re busy cooking and you wanna prepare something ahead of time, you make a dish of potato salad ahead of time and then you have it all done.
- That’s great. Thank you both for being with us.
- Thank you.
- And thank you for being with us because it just wouldn’t be the same without you right here At Home. So long.
- [Announcer] Thank you for joining us for today’s program. Be sure to join us next time right here At Home. Fresh produce provided by Jordan Banana, wholesalers of fresh fruit and vegetables in Dravosburg, PA. Cookware provided by Wholey’s, you’re favorite gourmet deserves the best for less at Wholey Balcony Cookware. Some of our guests stay at the Palace Inn, you’re home away from home in Monroeville, Pennsylvania. Cornerstone Television wish to thank all our faithful viewers who’s consistent prayers and financial support have made this program possible.
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