Arlene’s nephew Mark Bobak was a regular guest on At Home, sharing recipes for everything from deep fried turkey to football party foods. In this episode from back in 1995, Mark shares some of the skills he learned as a teenager working in a pizza shop, as he shows Arlene how to make homemade pizza!
The secret is this, instead of making the dough completely from scratch, he uses frozen pre-made bread dough. It’s a fast, easy, and delicious way to make all kind of pizza, including a spinach-stuffed pizza (technically a calzone), and a white pizza with cheese and fresh tomatoes. Yum!
Mark’s Spinach Special Calzone
Mark BobakStuffed with spinach and cheese, this folded-over pizza (or calzone) is delicious!
Course Main Course
Cuisine Italian
Ingredients
- 1 loaf frozen white bread dough
- 1 box frozen cut spinach (10 oz)
- 1/2 onion, diced
- 1 clove garlic, sliced
- 1 cup shredded mozzarella cheese
- 3 Tbs melted butter
- garlic salt
Instructions
- Let dough thaw and rise according to package directions. Preheat oven to 350 degrees.
- In a skillet over medium heat, melt 2 Tbs butter and sate garlic, onion, and spinach until tender and most of the moisture is evaporated from the spinach. Set aside.
- On a floured surface, roll dough out to a 12-inch circle. Place spinach filling over 1/2 of the dough circle. Fold other half over filling and pinch edges to seal.
- Place on a lightly greased baking pan and bake in a preheated oven for 25 at 350 degrees. When almost done, brush remaining butter on top of dough and sprinkle with garlic salt. Continue to bake until golden brown, about 5-10 minutes more. Makes 1 big calzone that serves many. Enjoy!
Mark’s White Pizza
Mark BobakInstead of traditional red sauce, white pizza has fresh tomatoes covered in cheese.
Course Main Course
Cuisine Italian
Ingredients
- 1 loaf white frozen bread dough
- 2 large tomatoes, sliced
- 1 small bottle ranch dressing (8 oz)
- 2 tsp minced garlic
- 2 cups shredded mozzarella or provolone cheese
- Italian seasoning or Mrs. Dash
Instructions
- Let dough thaw and rise according to package directions. Preheat oven to 350 degrees.
- On a floured surface, roll dough out to a 12-inch circle, then place on a large metal pizza pan. Rub minced garlic on dough. Dab ranch dressing over dough (you will not use all of it). Cover with sliced tomatoes, leaving a small rim for the crust around the edge. Sprinkle tomatoes with seasoning or spices. Cover tomatoes with all the shredded cheese.
- Repeat with another layer of tomatoes, herbs, and spices, leaving top layer of tomatoes uncovered.
- Bake in a preheated oven until bottom is browned and tomatoes are cooked, about 20-25 minutes. Depending on the thickness of your crust, pizza may need to bake longer. Makes 1 large pizza. Enjoy!
Transcript
- Well, hello and welcome to At Home Today. We hope that you’re having a great day. And we’re always looking for recipes, always looking for something new and different to make just especially for you and your family, and I think you’re gonna enjoy today’s program because today is a special day because my nephew’s back with us. Mark, this is his third appearance. I tell you, he is such a joy to work with in the kitchen. We really have a good time. And today, were gonna be doing something that probably is one of the most popular, I mean the most popular snack foods in probably the world, pizza. Now, if you’ve never made your own pizza or if you’re stuck in a rut with the pizza, with the tomato sauce, a little bit of cheese, if you’re stuck in that rut, today, we’re gonna challenge you because Mark is coming back to make some pizzas. How about a white pizza? Did you ever try it? Or spinach pizza. This is a great way to get the kids to eat the stuff that’s good for them, like spinach, and I think you’re gonna be surprised just how easy. You know, for years, I used to think about pizza, making pizza, and I think, hey, but I don’t know how to make the dough and I don’t know how to do all of that. It’s just easier to pick up the phone and call somebody to deliver it, right? I think you’re gonna find that this is really simple today and you’re gonna be able to have it piping hot, right out of the oven, and so tasty. Well, I have to address the situation that I really don’t want to, but we’ve had so many good comments about people who read Enjoy! newsletter that we’re doing now instead of you having to send in every week for the recipes, we’re compiling them, you just send once a month, and you get the whole month’s supply of recipes. But the problem is, now I’m showing you, this is a stack of people who, number one, wrote for the Enjoy! newsletter, that’s okay. Some of them sent an offering to cover the cost of the printing and some of them didn’t, and that’s okay ’cause we only ask you to do whatever you can, but all of these people, in one day, did not send a self-addressed stamped business-sized envelope, which means that their mail will get processed slower than everybody else’s and if we run out of newsletters, these will be the people who will not receive them because they didn’t send their envelope. When you process hundreds and thousands of pieces of mail in and out of my office every week, you can understand, this is just one day. All of these people, I’m telling you, there’s a lot in here. You maybe can’t see the magnitude of it, but we really need you to be aware that you must send a self-addressed, stamped, business-sized envelope with your best gift to receive the month’s supply of recipes, okay? Appreciate your cooperation. Well, Mark’s over there revving up his motors, getting ready with the, throwing those crusts in the air and getting ready to show you how to make homemade pizza. We’ll be back after this important hint. Stay with us. Here’s today’s At Home Hint. When kneading yeast dough, spray your hands with a little nonstick cooking spray. It has fewer calories than butter and keeps the dough from sticking to your hands. If you’ve got 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, 15148-1499. Well, welcome back, Mark. We’re glad you’re here today. I tell you, there’s all kinds of stuff going on here and we’re making pizza, right?
- Right.
- Spinach pizza?
- Spinach pizza.
- And?
- And a white pizza.
- And a white pizza. Okay. Is it hard to make them?
- No, not at all.
- Not at all.
- Easy.
- Okay, for those of you that maybe didn’t see other program’s that Mark’s been with me, this is my first nephew and he likes to cook, he’s in the kitchen. He’s a great cook. He’s a great fisherman and hunter and all that, and he’s done venison for us. He’s done trout and walleye, and today I said, ’cause you used to work in a pizza shop, didn’t you, like when you were a kid.
- Yeah, a long time ago. Long time ago, sure.
- [Arlene] Is that where you learned some of this stuff?
- Oh yeah.
- ’cause this kid. Kid, always be a kid to me, this guy actually throws ’em in the air. I mean, he knows how to do that. Now, I tried that at home one time, I had my fist through. It was like a bracelet hanging down over my arm.
- That’s about the only thing I remember from making pizzas back then, yeah. It’s changed.
- Yeah, I’m sure it has. Everything, and now they cook them like in, what? A couple of minutes. They put them on this conveyor belt and they round and round. I mean, they’re cooked by the time you pay for it, practically. Well, to start a spinach pizza, what do we have to do first?
- I have to get the dough to rise and we use–
- Oh, you wanna talk about the dough?
- Yeah.
- Let’s show them.
- This is just regular bread dough.
- Frozen bread dough. And let me show you how it comes. If you’ve never worked with this, this is a lifesaver, ’cause this is the part that used to intimidate me about making homemade pizza.
- This looks great, yeah.
- If I can get the bag open, here we go. These come in the frozen food section of your market. The Foodland Security is a nice variety, but they’re frozen. They’re just like this. This is a bread dough. You can get it in wheat and you can get it in cinnamon bread. Of course, you wouldn’t wanna do that with pizza, I don’t think, but how long do you let these–
- Just let it thaw out, let it rise, and once it gets about that big, about a regular loaf–
- Like a loaf of bread–
- It’s ready.
- It’s ready to go. And so that’s what you’re using to make your pizzas. I tell you, that’s a good trick, all right. So to make the spinach one–
- Yeah, what we have here is spinach and onions and some butter, sauteed, and let to cool. That’s it.
- Okay, how much spinach is that. Is this frozen spinach?
- Yeah, figure about a pack, I figure a 10-ounce packs for each pizza, yeah.
- Okay so and you have to really, really drain it, right? ‘Cause if you don’t, you’ll have all kind of moisture here and you don’t want that. So that’s just onion and spinach.
- Right. And you can add a little bit of garlic, goes good with it. I didn’t do it here, but–
- But you have to do this first before you make the pizza because that has to cool down a little bit, right? Okay now, over here to the fun spot. You’re gonna show us how to, while you’re doing that, let me get something out of the oven. How’s that sound? What you need, Mark?
- Apron.
- An apron, ha! Man after my own heart. Okay.
- The only apron you have?
- Yeah, you can wear it, that’s okay. I’m gonna let him wear the pink apron today. How’s that? That’s all right. He’s not afraid to wear that stuff, are ya?
- No, I don’t care.
- He knows who he is. All right, now you’re saying that doesn’t look like one, but you have how many in here? About four or five loaves–
- There’s five in there, yeah.
- So he just pulls it off ’cause it all kind of, when it thaws, it all kinda goes together.
- You need about that much to start with.
- And you need, that’s about, yeah, nice big piece. All right. It’s good to keep this covered.
- And one of the tricks is start it round and keep it round.
- Show ’em what you’re doing underneath there. You just keep pushing it under.
- Tucking it underneath.
- [Arlene] Look how smooth the top is. That’s beautiful.
- [Mark] That’s where you wanna start.
- Can’t you tell when somebody knows how to work with dough? When they get in there, it’s flying around and you’re squeezing it–
- [Mark] This bread does, it’s a little bit harder to work with. It’s good, it works good.
- Now, when you worked, where you did work, they didn’t use this. They made their own, probably right?
- Made our own dough.
- And you have to let it raise and all that. Well, this cuts out a lot of that and you still get a really, really good final product.
- Everybody’s pressed for time and this is a quick way to get–
- Sure. Okay, so you just keep pounding it out.
- Yeah, once you get it semi-flat, just roll one way.
- [Arlene] Just one way.
- Yeah, this is gonna keep it round.
- By rolling one way?
- Yep, and flip it over this way, and roll the other way.
- With that going–
- Ah, instead of going back and forth.
- Like this, yeah.
- Okay. So you go south to north, north to south, and the flip it over, opposite direction and you keep going.
- Same thing.
- [Arlene] Oh, okay.
- [Mark] That keeps it round.
- See, you can learn from your kids sometimes. Or your nephews and nieces. Somebody wrote me a letter when you were on the last time and said you know, that was the nicest son-in-law you have. I don’t know where they got son-in-law, ’cause I don’t think we talked about son-in-law. I said no, that’s my nephew. All right, here we go.
- [Mark] Just go stretch it out a little bit.
- Aw, Mark. You can do your fancy stuff. Look at this, look at this! All right! I’m really proud of you, boy.
- Nothing to it, nothing to it.
- Yeah, but you have to stretch it, right? And when you hold it up, you can see where it’s thin, can’t you? Ah, okay.
- [Mark] And if you get a hole, just pinch it together.
- He pinches together, okay. Now what do we do?
- Now we got that out of the way. So, I’m gonna put some Pam on the pan. Grease the pan.
- Grease the pan with Pam, good. Now, how many will something like this feed about?
- Well, when we make it at home, we do the whole thing. All five.
- Do you really?
- We get all the spinach, whatever, we probably make seven or eight pizzas and freeze the rest and you bring ’em out and let ’em thaw, and cook ’em in the oven, get ’em hot. Just like a frozen pizza.
- Wow, you mean you bake ’em and then freeze ’em or you–
- Bake ’em.
- Oh, that’s good, okay. That’s great. All right, so that goes on.
- Just gonna put half of it on here.
- All right.
- Made this a little big, but that’s okay.
- That’s all right. Hey, we like big pizzas.
- I’ll turn it sideways.
- Turn sideways, okay.
- Yeah.
- How often do you make this? I know Josh has to like this, right?
- Well, you don’t have to make it too often if you make it all at once. Get a bunch of them and just pull ’em out.
- And then you’re gonna just–
- [Mark] Put the spinach in.
- And you can’t have any moisture in this, right? That’s something we really gotta talk about ’cause it’ll really make your crust soggy. And you can see, the bottom of the skillet is totally dry. Did you put any oil and stuff in there first?
- No, just some butter.
- Oh, some butter. Okay, so you saute a little bit.
- Yeah, just a little.
- Okay.
- Split it up pretty even.
- Over half of the dough.
- I think we can–
- Yeah, put it all in there.
- The rest of this.
- ‘Cause we’ve already baked some so you can see them at the end of the program. Smells wonderful. That’s just onion and spinach.
- Spread it out even there.
- See, I would love this for like a Saturday supper or any supper, really. Make a tossed salad with it.
- And this is the mozzarella cheese. Now, you could do, you could put sausage in here if you wanna mix in, anything you want. Pepperoni.
- Pepperoni?
- Mozzarella seems to be good when you’re making a closed pizza.
- ’cause it doesn’t go everywhere, huh?
- Right. And provolone and maybe the–
- The other type, yeah.
- And just spread the cheese even.
- Wow, look at that.
- That’s all there is to it.
- Now, you’re gonna fold it over and obviously you have to seal it somewhere or it’s gonna cook out.
- [Mark] Right, I’ll just pull it right over.
- That thing does stretch well, huh? This does stretch it nicely.
- Oh, it does.
- And just pinch it up.
- What you’re doing, you’re pushing the two ends together, and then turning them over.
- Just gonna pinch it over. Just like that. All the way over.
- Great. Wow, that looks good. He does it too fast because he knows how to do it. I’d be struggling here for 10 minutes. All right, now what? I like to score the top a little bit.
- Okay, and you don’t put anything on the top, right?
- No, nothing.
- Now, this goes into a how many degree oven?
- 350.
- For how long?
- For about 20 minutes.
- About 20 minutes, but you gotta pre-heat the oven, get it good and hot. All right, while Mark’s going to put that in the oven, we’re gonna take a break. When we come back, it’s gonna be white pizza. If you never taste it, stick around. You’re gonna enjoy it. We’ll be right back. Well, we’re back. And now Mark, you’re gonna show us that white pizza.
- White pizza.
- All right.
- Let’s roll out some dough.
- Okay. I think it’s great, the things you can do with this. I even have used this to make cinnamon buns or little individual rolls or whatever you want to, this stuff’s great. You almost can’t destroy it, huh? I mean it just, yu know . That’s great. Okay. Is that big enough?
- Maybe a little bit more.
- I was gonna say, that doesn’t look as big as the last time. You know for me, working with yeast, I told you think before. I’ve never been comfortable. I’m always like, yeah, well if it doesn’t work, what is I kil the yeast, or whatever? Well, when you use this stuff, you don’t even have to worry about that because it’s active, it’s growing, and you can see. It’s perfect. Okay so we flour again.
- [Mark] Lots of flour. Makes a nice mess.
- Yeah . You wouldn’t get the kids in this, right? Because it will be all over the house, for sure.
- [Mark] And a little fun.
- Yeah, that’s right. I think it’s nice when families can get together and make projects like this. Like making pizza. You know, get Josh involved in there. I know he likes to make little calzones or what you call spinach pizzas or whatever. I think it’s great to keep kids involved in what you’re doing.
- Sure.
- Yeah.
- [Mark] And again, you know, just the other way.
- Turn it around. And Mark, did you ever make like the deep dish pizzas with the real thick crust?
- Yeah, in fact, I grew up on ’em.
- Your mom liked ’em, right?
- My mom likes ’em, yeah, and in fact, made one about a month ago. Had them send some up to the house and you know, I miss it. My mom’s homemade pizza.
- How does she make, what kind of crust does she make?
- I think she uses this.
- Uses this?
- Yeah, the same thing, with bread dough.
- She doesn’t–
- She puts it in a square pan, makes it real thick, spread it out and the sauce and the cheese.
- I been there a couple times when she offered me pizza, but I wasn’t sure that it was, I didn’t know it was the deep dish. Maybe I should say that.
- There we go.
- Okay, here we go again. You know, I’ll tell you, you’re great.
- No holes, huh?
- No holes, you are great.
- Let’s spray the pan.
- Oh, we have to spray the pan.
- I tell you, you can cut some tomatoes.
- Oh, I’ll be happy to.
- And I’ll spray this.
- So explain to me if it’s called a white pizza why we’re putting tomatoes on a white pizza.
- Well, I think because it’s a white pizza, you don’t use tomato sauce.
- But you still use tomatoes, right?
- You still use tomatoes.
- Like how many tomatoes do we want here? I mean, sliced thick, thin, how do you want it? Is this good? Is this about right or thicker? That good?
- Yeah, just like that.
- Okay.
- Just like that.
- What do you do with the edges? I gotta watch how you do the edges of this. Try not to cut my fingers. Important not to be watching someplace else when you’re kinda..
- Rolled that a little big, but just push it in the pan. That’s fine.
- [Arlene] You crimp the edges at all?
- [Mark] No.
- [Arlene] You don’t have to, huh?
- [Mark] No.
- [Arlene] Okay. You’re making it too simple, Mark. I always thought you had to do all that stuff, you know?
- I like a little thing I have to do. Made this minced garlic. The juice.
- I used to have a son. I tell you, it’s good, it’s gone. Oh you’re using just the juice?
- Just the oil. This is garlic that a friend of mine from work gave me a bunch of it. Doug, and I chopped it up and added some olive oil and I use it as minced garlic.
- Wow. Strong.
- It’s great.
- It smells great.
- Spread all that on.
- What else could you use in there if you didn’t have that? Maybe like I–
- I just like it as a spice with the tomato–
- It smells wonderful. What you need now?
- The ranch dressing.
- Bottled ranch dressing?
- Bottled ranch dressing. That’s it.
- [Arlene] That’s great.
- [Mark] I’m gonna sprinkle this all over.
- [Arlene] You mean you put that on the crust? Now that’s white, okay, that’s good. Better keep cutting here, huh?
- [Mark] ‘Cause this goes good with vegetables.
- [Arlene] Ooh yeah. That’s probably one of the leading–
- Just that all the way over, all over the dough.
- Spread it everywhere, huh? Now what do we do? Tomatoes.
- Tomatoes. Just go around with ’em.
- [Arlene] And you pack it on like totally, huh? You don’t leave any blank spots. You cover it completely with tomatoes.
- [Mark] Yup, all the way around. Take it right to the edge.
- I know I’m not cutting fast enough, right?
- No. Gee, Mark, thanks.
- That’s not the point.
- Now, could you put something else on there if you didn’t want tomatoes?
- Sure, you could put any vegetable you want.
- What if, like could you put, like, broccoli or stuff like that on there?
- Oh yeah, broccoli, cut it thin, put it on there. Anything you want.
- Okay, now what?
- Going to–
- Want some oregano or something?
- That’ll work.
- [Arlene] Okay. Or you could basil or dill–
- [Mark] Tomato-basil, always good together.
- Oh, that’d be good. Tomato-basil.
- Oregano’s good. What else?
- That should be good.
- [Mark] Yeah, garlic is incredible.
- I love garlic. Oh man. I like cheese, tomato and garlic and basil. In the summer, when you get those nice, big tomatoes, and just make a salad with that. Oh boy.
- That’s when I first made this. With one of them garden tomatoes. In fact, Doug at work gave me a bag of that and garlic.
- Does he grow garlic, huh? Is it hard to grow?
- I don’t think so.
- Nothing like fresh garlic.
- There’s red garlic and there’s the elephant garlic.
- Yeah, great big, yeah.
- Big, yeah, really good. All right, now, does that go in, how hot does the oven have to be?
- Same thing, 350, probably 20 minutes.
- [Arlene] 350, 20 minutes.
- [Mark] What you could do is even put a couple more tomatoes on here.
- [Arlene] Okay.
- Make it look good.
- Keep cutting. Okay, here’s a couple pieces. You want whole slices, is that right?
- Yeah, maybe cut these a little thinner. Put ’em on, we’ll put some more cheese. It’s ready to go.
- You mean there’s two, I thought that was the end of it. There’s two layers to this, okay. There you go. Get you started. I can see you putting basil on that and fresh basil in the summertime when it tastes, you know, that fresh stuff tastes so good. It’s wonderful.
- Just a little bit more cheese on top.
- Wow, and a little bit more, ol’ good Mrs. Dash.
- I like it on everything.
- She’s your buddy, yeah.
- Just sprinkle that on top.
- That kinda gives it a flavor, huh?
- Sure. Maybe a little bit more oregano.
- This guy is wild when it comes to spices. I can tell you. That’s what makes it.
- I try not to use salt anymore. And I just spice the heck out of it.
- And they use this stuff. I mean they make this salt-free which you have here, which is nice ’cause when Grandma, when Mom was alive, that’s what we used to use ’cause she was on salt restriction and that’s how I got turned on to Mrs. Dash. Okay.
- There you go.
- We need to take, let me see, we got something in the oven there. Can we put that on the bottom, you think?
- Yeah, sure.
- All right. Looks like the spinach pizza’s cooking great. How many minutes on this one?
- About 20 minutes. 15, 20 minutes. Keep an eye on it. Soon as it’s brown on the bottom and it’s done.
- You wanna roll out another one ’cause I know that the crew is gonna be fighting over that so we probably should just go ahead and do that. I want you to know that all the recipes, if you’ve just begun to watch at home that all the recipes are now included in a newsletter that we do just once a month. You don’t have to write each week for the recipes because they got to be a lot of work for you and an added burden of expense because you had to use two stamps every time you wrote. That would, if you’re writing each week, that’s eight stamps and that’s just, that’s not good to do that. So we thought that what we would do is make a newsletter and just ask you to write once a month, request the number that it is for that month and you get the whole month’s supply of recipes. And we need you to include a self-addressed stamped business-sized envelope and we try to get it in the mail to you just as soon as we can. They’re usually printed up before the month begins because when we have all the programs completed, the we know what’s going to be in that month’s program so, I would, again, ask you to please be sure to send for this month’s recipes and include that number that you’re going to be hearing in just a moment when you request the newsletter. Has to have a number. And you’ll get a whole month’s supply of recipes and we’ll get them out to you just as soon as you can. That way, if you miss a program, at least you know what we prepared and you’ll have the recipe for it. Well, Mark, while you’re gonna go ahead and crank out another, let’s see you toss it and stretch it just one more time. Look at that, I tell ya. You’re so talented . And we’ll be right back in just a minute to show you the final pizza in just a moment, we’ll be right back.
- [Announcer] To receive the recipes presented on today’s program plus many more great recipe ideas, send your best donation in a stamped, self-addressed business-sized envelope to At Home, CTV, Wall, 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.
- Well, we’re back with the finished product of the pizzas that Mark’s made for us today. Mark, you wanna tell us what you did? This is the spinach pizza.
- [Mark] After it was almost done, I got some butter and put a little bit of butter on there and sprinkled with garlic salt.
- Garlic salt. And our Josh made this little one. He was here, we gave him a piece of dough too to play around, so he made a small spinach pizza for kids. And then over here is the white pizza. You gotta cut and piece of that. Oh, Mark. Look at that. And remember, this is from that frozen bread dough. This is incredible. If you like crunchier crust, you would just let it cook longer. Is that right, or bake longer.
- [Mark] Right.
- Look at that pizza. That’s two layers of tomatoes. I wish you could smell it. I really wish you could smell how delicious this all smells. And this spinach, maybe while you’re cutting that one, can I cut a piece of this? How do you serve this? Like, just in a pie?
- I actually just cut it like this.
- Oh, okay. So you better cut this one too, Mark.
- Let’s see.
- Here, I’ll give you, let’s have a plate for that. Oh boy. This is one of my favorites. Look at that cheese, just, look at that. Tender and I can’t wait to try that. This one I’m intrigued by. You’re gonna cut it straight across.
- We’re just gonna cut down like this.
- Okay. And that garlic just adds another flavor to it.
- [Mark] I like it with the spinach, you know, instead of just salt, I like the garlic salt.
- That bread, we gotta show a piece of that. Man, all you need with this is some soft drinks and if you want to use it as a dinner item and you want to put a salad with it, look here. There’s your, look at that. I’m just gonna pull this open ’til you can see. That hot, piping, does that look good or what? Looks good, doesn’t it? Okay, let’s, we’re ready to eat. I hope that you’ve enjoyed today’s program. I hope that you’re gonna send your self-addressed stamp business-sized envelope and the best gift that you can to help us with the cost of the printing, and remember now, that’s Enjoy! issue number 405. You’ll have the whole month’s recipes, all this month’s recipes are included in that newsletter. I thank you, Mark. It’s always a pleasure when you’re here. It’s always good to see you. One of my favorites.
- It was fun.
- Yeah, it always is. And we are always happen when you drop by too so don’t forget us now and be sure to join us on the next At Home because it just wouldn’t be the same without you. We’ll see you then.
- [Announcer] Fresh product provided by Jordan Banana, wholesalers of fresh fruit and vegetables in Dravosburg, Pennsylvania. Appliance 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.
Add comment