Arlene has traveled out to the beautiful rolling hills of southwestern Pennsylvania, where she’s cooking up a delicious 4th of July picnic! You may recognize the location as the home of Paul and Myra Woods, which appeared in another cookout episode.
Today’s 4th of July menu includes mock filet mignon, chili dogs, dump salad dessert, roasted potato salad, grilled zucchini, firehouse bbq sauce, firecracker sandwiches, stars and stripes cake, and crispy chocolate log. Yummy!
We hope you and your family have a safe and blessed 4th of July. Always remember to thank God for the United States of America, and pray that He will guide us, keep us safe, and help us to honor Him through our lives as citizens of the U.S.A.
Chili Dogs
An American classic!
Course Main Course
Cuisine American
- 8-10 frankfurters
- 8-10 frankfurter buns
Chili Topping
- prepared mustard
- 1 large onion, finely chopped, divided
- 1/2 lb ground beef
- 1/2 cup chili sauce
- 1/4 cup water
- 2 Tbsp chili powder
- salt and pepper (to taste)
In a skillet, brown ground meat and 1/4 of the chopped onion. Once cooked, drain off excess fat. Add all remaining chili topping ingredients, stir, and cook for 15-20 minutes. Add salt and pepper, to taste.
Slit frankfurters down the center but not all the way through. Broil or grill over HOT flame until cooked through. Remove, place in buns. Spread with mustard and sprinkle with onions. Top with chili mixture. Makes 8 to 10 chili dogs. Enjoy!
Stars and Stripes Cake
"Old Glory" never looked or tasted so good!
- 2 pints strawberries, rinsed and dried
- 1 package all butter pound cake (12 oz), cut into 8 slices
- 1 1/3 cups blueberries, rinsed and dried
- 1 container whipped topping (8 oz)
Trim and slice 1 cup of strawberries into thin slices. Cut remaining strawberries into halves. Set aside.
Line bottom of a 12×8" glass baking dish with cake slices. (You may need to trim them to fit.) Top cake with 1 cup sliced strawberries, 1 cup blueberries, and the whipped topping.
Use the remaining fruit to make a U.S.A. flag design on top of the whipped topping. Arrange remaining blueberries into a square in the top left corner of the dish and use halved strawberries to make alternating red stripes across the whole dish. Refrigerate until ready to serve. Enjoy!
Crispy Chocolate Log
Like rice crispy treats, but better!
- 1 bag large marshmallows (10 oz)
- 1/2 cup butter (1 stick)
- 1/4 cup creamy peanut butter
- 6 cups crisp rice cereal
- 1 can ready to spread chocolate fudge frosting (16 oz)
Line a 15×10" baking pan with foil and grease lightly.
In a large saucepan over medium heat, melt marshmallows, butter, and peanut butter, stirring constantly until mixture is smooth. Remove from heat. Add cereal and stir until evenly coated.
Using a greased spatula or greased hands, press mixture evenly into greased, foil-lined pan. Spread frosting over cereal mixture to within 1 inch of edges, leaving the border empty.
Starting with the longest side and using the foil to help, roll up the dessert like a jelly-roll, carefully peeling away foil as you go.
Once finished, you should have a tight log with a spiral of frosting inside. Wrap the entire roll in greased foil or plastic wrap. Store in refrigerator, seam side down, for about 1 hour or until firm. Cut into 1/2-inch slices to serve. Make 30 slices. Enjoy!
Firecracker Sandwiches
- 1/2 cup nonfat or low fat cream cheese, softened
- 2 Tbs reduced calorie mayonnaise
- 2 tsp minced onion
- 1 tsp white vinegar
- 1/2 tsp sugar
- 1 cup minced reduced-fat, low-sodium cooked ham
- 1/2 cup grated carrot
- 1/4 cup raisins
- 8 slices white bread
Combine all ingredients except bread in a large bowl and stir till fully mixed.
Using a rolling pin, roll bread slices until flat. Spread ham mixture evenly over bread slices. Roll up each slice like a small jelly roll.
If desired, wrap each individual sandwich in plastic wrap, twisting end and securing ends with a decorative ribbon.
Store sandwiches in the refrigerator up to 4 hours before serving. Makes 8 sandwiches. Enjoy!
Roasted Potato Salad
- 4 cups quartered, unpeeled small red potatoes
- 1 cup mayonnaise or whipped salad dressing
- 4 slices bacon, chopped and cooked until crisp
- 2 hard-boiled eggs, peeled and chopped
- 1/4 cup sliced green onions
- 1/4 tsp salt
- 1/4 tsp pepper
Heat oven to 425 degrees.
Spray a nonstick baking sheet with cooking spray, then place potatoes on baking sheet and spray potatoes, also. Bake 30 to 35 minutes at 425 degrees, stirring once, until potatoes are tender and golden brown.
Let potatoes cool for 15 minutes. Mix dressing, bacon, eggs, onions, salt, and pepper in a large bowl. Add potatoes and mix lightly until everything is evenly coated. Serve warm or chilled. Makes 6 servings. Enjoy!
Note: Line serving bowl with green leaf lettuce for a festive touch.
Firehouse Barbecue Sauce
This sauce is great on chicken, turkey, pork, and more!
- 1 egg
- 1 cup vegetable oil
- 2 cups cider vinegar
- 3 Tbs salt (or less, to taste)
- 1 Tbs poultry seasoning
- 1/2 tsp ground black pepper
In a blender or medium bowl, blend or beat egg. Add oil and beat again until mixture begins to thicken slightly. Whisk in remaining ingredients.
Use mixture as a basting sauce for grilling chicken, turkey, or even pork. It should be enough sauce for 8-10 lbs of meat. For milder, less-salty flavor, baste less often; for strong flavor, baste more often. Makes 3 cups of sauce. Enjoy!
(Note: As this sauce has raw egg, it should only be used as a baste while cooking and grilling. It should not be served uncooked.)
Dump Salad Dessert
Cool and creamy, this is great on a hot summer day!
- 1 can crushed pineapple, drained (16 oz)
- 1 can strawberry or cherry pie filling (20 oz)
- 1 large container whipped topping (12 oz)
- 1 can sweetened condensed mile (14 oz)
- 1 cup shredded coconut
- 1 cup chopped walnuts
Pour all ingredients into a large bowl and mix well.
Refrigerate one hour and serve by the scoop… OR, pour mixture into a 13×9" baking dish and freeze. To serve, let sit at room temperature just until it can be cut into squares… OR, serve in ice cream cones for a fun treat! Enjoy!
Note: This is a favorite, especially with men. It won't separate and it will hold up on a picnic table for hours. Enjoy!
Mock Fillet Mignon
This tastes like a fancy steak, but doesn't cost like one!
- 1 1/2 lbs ground beef
- 1 can chopped mushrooms, drained (3 oz)
- 1 tsp salt
- 1 tsp minced onion
- 1 tsp Worcestershire sauce
- 1/4 cup milk
- 6 slices bacon
- toothpicks
Mix beef, mushrooms, seasonings, and milk together in a bowl. Shape mixture into 6 portions, slightly thicker and smaller than a hamburger would be. Wrap each portion around the edge with a slice of bacon and secure with toothpicks.
Grill portions 6 to 8 minutes per side over medium flame, until meat read 160 on a meat thermometer. Make 6 servings. Enjoy!
- Well hello and welcome to At Home today. As you can see we’re not in our normal kitchen but we’re here on location and we’re bringing to you our Fourth of July celebration picnic. You’ve enjoyed this so many times and in the last couple of years when we have been doing these special cookout programs so we just thought we’ll do it once again with you in mind for a Fourth of July celebration a little bit earlier than when we’ve normally been doing it but that’s so that you’ll be able to get all the recipes in time to share them with your picnic crowd for this special Independence Day. This is some of the most beautiful countryside. You folks all over the country that are catching us by satellite or on other stations you’re gonna see Pennsylvania at its best. We’re here at the home of Dr. And Mrs. Woods and they have graciously allowed us to come and just share this beautiful countryside with you. We’re gonna be cooking a lot of your special favorites that you might like to include in your picnic plans for the holiday. Most of all I would like you to instill in your children the importance of our country and what a wonderful country this is that we have been truly blessed to be a part of America and I wish that you would, every occasion that you have, that you can like a holiday you would just instill in them how wonderful it is to be an American and let that patriotism rise up within you because this country was founded on godly principles and it’s important that we who believe in those principles keep them alive. Well I’ll tell ya there’s a lot goin’ on today. Get your paper and pencil handy because we’re gonna give you lots of recipes, lots of good food, and you’re gonna see, like I said, some of the most beautiful countryside in all of the world right here in Pennsylvania and that’s gonna get started in just a minute, we’ll be right back. Here’s today’s At Home Hint. Rinse out an emptied squeeze-type plastic ketchup bottle and fill it with your favorite barbecue sauce. When grilling, you’ll find it easier to use that than a brush dipped in sauce and a lot less messy. If you’ve got a helpful hint that you’d like to share with us we wanna here from you. Send your hint to At Home Hints CTV Wall, Pennsylvania, 15148-1499. Well here we are. I just have to have you take a look beyond me. Look at this. Is this beautiful or what? It looks like a painting. These are the rolling hills of Pennsylvania. You’ll not find a more beautiful place anywhere than Pennsylvania. We’ve got some gorgeous farmland and this wonderful, really it’s like an estate to me. It’s a beautiful place, beautiful house but more than that it’s a gorgeous home. We’re so thankful for the Woods’ allowing us to come. Well we’ve gotta get started here because our menu is so varied. We have something for everyone and it’s a little windy today but I’ll tell ya it’s so warm with the sunshine the breeze feels good. We’re gonna start with our first recipe and I’m going to talk you through it. I’m not going to necessarily mix it up for ya but I’m gonna tell ya all the ingredients. These are called mock filet mignons. If you can see that, it looks just like a filet mignon. It’s got the bacon wrapped around it. The inside filling, let me tell you what it is. It’s 1-1/2 pounds of ground beef. Put this on my nice, hot grill and you take a three-ounce can of chopped mushrooms and you drain them. Then you take some salt, a little bit of minced onion, some Worcestershire sauce, and about a fourth of a cup of milk and six strips of bacon and you mix of course the meat and all of the other ingredients and then you form them into thick patties, wrap the bacon around them and secure them with a toothpick, there ya have it. You’ve got mock filet mignons and really it’s the flavor that makes it taste, the flavor of all the beef and what you put into the beef that makes it taste so good. Now we have this on a medium heat ’cause you don’t want these to get real dry and real done. You’re gonna have to be careful because the bacon will let off some fat. So you’re gonna have to just keep watching that okay? Next we’re going to make something for the kids. Of course most of the kids that I know would enjoy this too, not necessarily little kids. I’m talking about like the crew, some big kids around here. You just take a pound, Dale says here, here. When we go on location we take everybody because ya know we gotta feed them or they’re not happy. We’ve got some good all beef hotdogs and what we’ve done is just slit them clear down the center but not clear through. Don’t go clear through with them all right? And we’re gonna put those on because we want them to grill but also we’re gonna make, since they’re chili dogs, we’re gonna make that special chili sauce that goes on a chili dog that makes it special, not just a grilled hotdog. That really makes it tasty. And what we have is about a half a pound of our ground beef here. This grill’s great ’cause it’s got the burner right here with it. And we’re going to just take our ground meat that we have browned, about a half a pound and some onion and you’ll wanna drain off the excess fat as much as you possibly can and then, get all my ingredients out of the way so I can get in my, here we go, ’cause I don’t remember all these recipes, that would be impossible. We’re gonna add about a half a cup of chili sauce. This is the bottled chili sauce. Once you have drained that, you know how I am about measuring. Just put about a half a cup in there. That’s about a half a cup, okay and about a fourth of a cup of water. Now what this is gonna do, whoa almost got burned there. Fourth of a cup of water, and what really makes it chili is about two teaspoons of chili powder. This is gonna set your heart on fire, I’m gonna tell ya that, and maybe even your taste buds ’cause that will make it spice up. All right, two teaspoons of chili powder, some water, and we’ve already got the onions in there and what we’re gonna do is just let this cook and this will be the topping for our chili dogs. This is a wonderful occasion to get together with your family, with friends. You know what I’d like to suggest, how about inviting the pastor over for your hot, your special holiday picnic or how about some of the board members or how about the choir? Why not make it, include those in part of your family. Or perhaps there’s somebody in your church or in your social circles that doesn’t have family ’cause mostly we think of holidays as family times, but it’d be great to include them in your plans so they don’t feel left out, so they feel a part of what’s going on. I’m sure there are a lot of aunts and uncles who are sitting at home on holidays thinking boy, I remember earlier days how much we used to do on holidays and now because maybe their family’s moved away they don’t have anybody to share these special holidays with. Now I’m sure that they would appreciate some time with you. Now what we’re gonna do with these chili dogs, we’re gonna toast some buns. Once the dogs, we’re gonna take a look at them make sure they’re cookin’. Ah, beautiful see how they’re startin’ to break apart. That’s what you want them to do. Ha ha, all right I think this is gonna be something the guys are gonna like. I hear the drolling. Okay we’re just gonna brown them up, okay. These are doin’ great. These, you would do these until the doneness that people like. If they like them rare, if they like them well done, if they like them medium but you would wanna make sure that the bacon is very well cooked on the outside, okay? And that just is gonna add flavor. We’re gonna put these in a heated bun, the hotdogs, we’re gonna add some mustard and some raw onion and then top it with the chili sauce, okay? Now, to complete, let’s see what’s the next one? We wanna make a dump salad. It sounds unbelievable. We need the Cool Whip for this. Sandy has Cool Whip. It’s pretty hard to do a lot of this outside. Of course you would make most of these things before you went on your picnic or you would have the luxury of doing it inside but what you want to remember is be very, very cautious in the sun with mayonnaise products, with milk products. You just have to be careful because it’s really important to do that. We don’t want anybody getting sick at our picnics, all right, okay. This is so easy, we’re gonna dump, that’s why they call it a dump, a dump salad. We’re gonna dump, this is one 20-ounce can of crushed pineapple. Next we’re gonna take a can, you can use strawberries or you can use cherries. Were using cherries today. This time of year when we’re celebrating these holidays I’ll tell ya, it just makes me feel good to know that I’m American, that I am an American and I feel privileged that God allowed me to be born in this country ’cause it’s important. I don’t know where most of us would be if we weren’t born in this country. We have opportunities here that most people in the other parts of the world just don’t have. But now we’re gonna put some coconut in there and it’s about a cup of walnuts and let’s see. Now we’re gonna add a can of sweetened condensed milk. Now this can be kept in a nice bowl like this. We’re gonna mix it in this bowl then we’re gonna refrigerate it. Or if you’d like you can put this in a 13 by nine baking dish and put it in the freezer and then just cut it in squares as you serve it. The lady, the Musgos, fine friends of ours who send me recipes a lot and I’ve done a lot of their recipes, she said this one will stand up a lot really well on a picnic table and that’s why I felt well then this would be what I’d want, definitely what I’d want to take on a picnic if it holds up well. I think you still have to be very careful that you keep everything refrigerated as much as possible. That’s just good safety tips for any kind of picnicking. All right you can see this is nice color. You got your cherries in there and the pineapple. And what I’m gonna do here so that this will have a chance to set up, once you make it if you’re not gonna freeze it you need to refrigerate it. I’m gonna give this to Sandy and have Sandy put this, or Linda, whomever is here. Tell ya, everybody’s workin’ today and we appreciate the whole crew being here. This is great. Most of all we appreciate that you showed up today because we’re glad to bring special events to you from At Home and we know that by your response last year and the other years that we’ve done this you have just enjoyed it so much that we go the extra, it takes a little extra trouble to do this but we’re glad that we can because you enjoy it. All right Linda, let’s put that under some refrigeration okay? Thank you, now ya know sometimes we get, hold on. We better check our meat over here. Let’s see how we’re doin’. Ah yes, let me check these. All right, they’re lookin’ good. We’re gonna move them around a little bit ’cause you don’t want them to get too done. That’s what’s nice about a grill that has the next shelf of up there to keep everything from gettin’ too done. But ya know I have folks, whoop. When we go to our cookout they’ll say burn my hotdogs, I don’t want them to be ya know just done I want them burnt. Well I’ll tell ya, they get crusty, that’s the way some people like them but we’re gonna hold them up there. We’re gonna stir our chili sauce here. I think that looks like that’s just about ready. You just wanna cook this enough so that the flavors will incorporate and then take a look at our filet mignons. Ha ha, look at that, looking good. We’re just gonna flip them over. They look beautiful? Really look like filet mignons, don’t they? Sure they do and you’ll be amazed at how good they taste. Now obviously nothing’s gonna taste exactly like that delicious piece of meat that’s what, $10, $12 a pound but this is a close 2nd to it. It’s really a close 2nd. Tell ya what, while these are cooking we’re gonna take our break and be back with some more ideas for your Fourth of July cookout. We’ll be right back after this important message. Well I hope besides enjoying the recipes for our cookout today for the Fourth of July celebration you’re enjoying some of the sights you’re seeing behind me because there’s no place like Pennsylvania. It’s gorgeous back there I’ll tell you. What I wanna show you now is something that the kids are gonna enjoy and this is a nice serving idea also. These are called firecracker sandwiches and these are, I’m gonna show you how to make these, but this is just an idea of how you can display them and really it’s such a simple thing you could almost make any kind of filling for it if you wanted it. Here’s what we’re gonna do. First you take your slice of bread. You’ve got a rolling pin. Hey, you’ve got a rolling pin here and you just flatten out the bread, totally flatten out the bread. Leave the crust on, it’s not gonna hurt. Then the filling that we made, let me go through this so you get it down. It’s a half a cup of nonfat cream cheese; two tablespoons of reduced calorie mayonnaise; two teaspoons of minced onion; a teaspoon of white vinegar; half a teaspoon of sugar; one cup of minced reduced fat low-salt ham, now it has to be minced real fine; half a cup of grated carrot; a fourth of a cup of raisins and that would make you about eight to 10 sandwiches. And so this is what it looks like when it’s all mixed together and what you do just basically is spread some on your bread just like this. You could make it as thick or as thin as you like. You could make tuna salad like this, you can make egg salad. There’s just like you could do peanut butter and jelly if you wanted to just to make something special for the kids for a holiday. Ya know we do all the fancy stuff on the grill, mostly the kids just want either a plain hotdog or mom can I have a peanut butter and jelly sandwich. Well this might be a way you could do it. These would also travel well if you’re taking some kids to the park of something and you don’t wanna mess with a grill or you don’t wanna cook out or you don’t have the time maybe. This would be something you could do very, very easily. Now all you do then you get this colored wrap, ya know this well this is all stuck together isn’t it? But anyway, what you do you take a pice of this and then you roll it just like this and of course you have some on the ends that you secure and they end up looking just like this. You buy this at any kind of a card shop or a craft/hobby place and these travel well. Keep them refrigerated because there is mayonnaise and ya know that kind of thing in this. You’d want to be sure to do that. That’s our firecracker sandwiches. All right next we’re gonna make our roast potato salad and these are the tiny little brown, sorry little red potatoes. You could use brown potatoes if you wanted but again I like those tiny little red potatoes because they’re always so tender and you just take your cookie sheet. You take about three to four cups of the quartered red potato, spray the cookie sheet with Pam, and just put these in a single layer, put them in a 425 degree oven, and let them roast for about 30 to 35 minutes until they’re tender but you don’t want them mushy and you don’t want them burned. Now that’s what we’ve done with these. We did this beforehand. This salad could be served hot or cold. You can make it, make it hot, and serve it then or you can chill it, either way. So we’ve chilled the potatoes and we’re gonna make a special dressing for this and let me tell you what else is in it here. We’ve got some, these are green onions chopped very thin. This will make good part of it here and we want to do some hard boiled eggs and these need to be just chopped very fine. This is the way I do it. I don’t recommend you do it but this is the easiest way for me because I know the sharpness of my knives. Obviously, this is not the best way to chop this but we’re on a picnic okay and I just, I have done this and I try to be very careful. You don’t go clear to your finger. The egg will break when you get so far down. And just chop them fine, add them to the potatoes. This is just a variation of the potato salad that everybody enjoys, most everybody enjoys potato salad. This is just a different way because you roast the potatoes which gives is a different flavor. All right, then we’re gonna crumble some bacon here okay? There ya have it and some pepper to taste. I like lots of pepper and some salt to taste. Not too much ’cause your bacon is salty. All right, I think we have everything now. Now we’re gonna add some Cool Whip. I’m sorry, Miracle Whip. There’s so many whips here today I don’t know which whip is whip. Okay. Okay Mrs. Woods, quit laughing over there at me. She’s just having the best time just snickerin’ and snickerin’. That’s okay, and we’re gonna add this. Now this is something you’re gonna really be careful with when you take on a picnic because it does have a mayonnaise-type product in the Miracle Whip. Please don’t leave it sit out long. Don’t leave your chicken sit out long. Don’t, ya know just be careful. An ounce of prevention truly is worth a pound of cure and we don’t want a Fourth of July to be a disaster day we want it to be a day that we remember our country and be thankful on our knees to God because God has blessed us with the land of freedom. Little by little it seems our freedoms are being taken away from us but we can thank God that he has been faithful to us for many, many years. All right Linda let’s have this refrigerated. Now we need to have a dessert. You have to have a dessert when you have a picnic and also at the closing we’re gonna show you many other ideas. We’ve got a wonderful it’s called firehouse barbecue sauce. We’re gonna show you some chicken. We’ll tell ya all of these recipes are included in our newsletter. So you have to be sure that you’re gonna send for that because we did it earlier so you get it back in time to do your special holiday picnics. This is called a flag cake and it’s so simple I’m almost embarrassed to tell you but I thought you’d wanna know because I always look for simple things. if I’ve prepared a lot of things beforehand I’m looking for a simple dessert. This is just a pound cake that we’ve cut into pieces and put into our baking dish. Next I’m just gonna take strawberries that I have, I haven’t sugared them. All I’ve done is sliced them and we’re gonna put that all over the top of these, now you could if you wanted to have juice on them to soak into that cake you could do that, that would be fine, no problem there, all right. Now besides that well there’s a butterfly. How nice of you to show up. You didn’t respond, you didn’t RSVP but we’re glad you’re here. Okay then we’re just gonna add some blueberries just like that all over, and you wanna kinda make this as flat as possible. Then you take your Cool Whip, which about an eight ounce one should do it, Cool Whip or some kind of topping. Let me take a look at my filet mignons over here. Oh boy, whadya think Jim, looks good huh? One of the camera men said ya know this is torture here today Arlene, all this smell coming back at us. Usually it’s going the other way. But that’s all right, these are lookin’ good. The dogs are lookin’ good and we’ve just put our buns up here on top just to warm up a little bit. So this is all working beautifully, everything’s cooking. Now back to our cake. We’re just gonna put this Cool Whip topping all over on a single layer on top of the cake and try not to let any of the fruit show through really important not to let this fruit show through if at all possible because what you want to do then is on the top we’re gonna do, using the same fruits that we put inside we’re going to make a flag on top of the cake. So you need a white field to make the flag in and you could make this as large as you needed. This is just one loaf cake makes this size and for the sake of time I’m just gonna skip spending more time getting that lined up. Next what you do is you take your blueberries and I’m gonna do this real fast so stick with me. We’ll show you the finished product in just a few moments. And this is the top part of the flag where we’re gonna put our star field and you can make it just as big as you think it needs to be and you would row them back and forth, back and forth, back and forth. Then when you get down to about here then you would start with more sliced strawberries. These strawberries have to be sliced longways because then you’re going to put your strawberries end to end to make it look like the stripes. And I’ll tell ya what, this is so impressive. People ooh and ah. They say oh my goodness, isn’t that beautiful and it’s so simple, it’s very little preparation. You could do it at the picnic site if ya had to if you didn’t have time to do it at home. But again, if you do it’s important for you to keep everything under refrigeration. Well we’ll be back in just a minute because we’re gonna show you the finale of our whole Fourth of July picnic. We’ll be right back.
- [Presenter] 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-sized envelope to At Home CTV Wall, Pennsylvania, 15148-1499. 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.
- Here is our Fourth of July Independence Day picnic table and as you can see it is loaded with a lot of goodies. Let me show ya first the finished product of our flag cake. Isn’t that nice? And so easy, so simple even the kids could help out. Here are the chili dogs. Don’t they look good? I’m tellin’ ya, tasty. This is our roasted potato salad. Next to it we’ve grilled some zucchini just with some Italian dressing. Look at these filet mignons. Don’t they look wonderful? Next to it is firehouse chicken. This is a barbecue sauce. We’re gonna include all these recipes in this 605 newsletter. So be sure you want to get it and this is our dump salad dessert. We’ve also added, this is called, ya know those little marshmallow treats that we all make with Rice Krispies? This has chocolate added to it. All of the recipes are in issue number 605 of our Enjoy! newsletter. Most of all we wanna say again to you happy Fourth of July and we hope it’s a wonderful day, a day that you spend with your family but could you pause during that day one time and just say thank you God for this wonderful country the United State of America that we all live in and enjoy. Until we see you the next time, be sure to join us because it just wouldn’t be the same without you here at home, buh-bye now.
- [Presenter] Fresh produce provided by Jordan Banana, wholesalers of fresh fruit and vegetables in Dravosburg, Pennsylvania. Appliances provided by Dacor Distinctive Appliances, a reflection of your good taste. Groceries provided by Foodland where the answer is always yes. Cornerstone Television wishes to thank all our faithful viewers whose consistent prayers and financial support have made this program possible.
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