Hello family, we’re so glad you dropped by the At Home Kitchen today. It’s always good when the family gets together and has a cup of coffee, or maybe some ice coffee. I’m glad it’s getting to be that time of the year when we’re getting those nice light beverages. Hopefully. Of course, you never know this time of the year, it could be beautiful today and it could be snowing tonight. But you know, I’m so glad the Lord says that the times and the seasons are his and he knows, and he makes them. He makes it cold, he makes it warm. He is in control. Thank God that Jesus is in control, and he is in control. You know, I’ve told you several times before. I mentioned in passing that we are having our 20th anniversary. This whole year we’re celebrating 20 years of the At Home program being broadcast on Cornerstone Television. The longest running program on the station. And we’re just thankful to God for all the years, the fine family he’s put together, you, our viewers. We’re so happy that you still tune in and you still like to listen to us and hear what we have to say and watch what we make. We’re so thankful for that, we don’t take that lightly at all. And all the good and perfect things that God has given to us, we praise him for it. To God, be the glory for anything that’s been accomplished through this program, because it all belongs to him. What I’ve been asking you to do as our faithful family of viewers, is if you would consider just this one time, and it’s a one time gift of $20 that you would send to say, I vote for Arlene staying on the air and keeping the program coming. You say, if I don’t send it will you go off the air? No, no, no, but I would just like Cornerstone to know, how much you appreciate what we do. And if you would do that and just make sure that you mark it for At Home’s 20th anniversary and send it to the address that you normally send for any kind of recipes or anything else, and they’ll be sure to get it. And if you have a little note about what the program means to you, we’d like to hear that too. I thank you, and I pray that you will stick around this year, cause it’s a very interesting year. Okay? Today we’re doing some sandwiches. Everybody likes a good sandwich and these are unusual, different, and you’re gonna like them, trust me. Four different kinds, and we’ll be back to get started right after the hint. But here it is right now, stay tuned. Here’s today’s At Home Hint. When cooking ground beef and sausage for meat sauce, I discovered that a whisk works better than a wooden spoon to break up the meat, especially leaner sausage, into evenly sized bits. If you’ve got a helpful hint, we want to hear from you. Send your hint to At Home Hints, Cornerstone TeleVision, Wall, Pennsylvania, 15148-1499. Okay, here’s Patty and we’re making all kinds of sandwiches. Now you’re gonna start with one that has salmon. Show them the salmon over there. Yeah. These are like quarter pound pieces of salmon, just like that. And you want that to fall down. They come individually wrapped. You can get them that way, which is nicer. You can get the fresh salmon, whichever. If you get it with the skin on it, you want to put the skin side down first.
Right.
To get that, cause you want to take that off. This has no skin on it. So she is gonna put that in her hot skillet. Go ahead, yeah. While she’s doing that… That’s a hot skillet, huh?
It is a hot skillet.
I have six hot sausages. These are about four ounces each and we just pierced them to get… This one’s- you’re clicking this one off. You got the wrong one.
That one’s on.
Okay. Well something’s clicking here. Anyway, we’re just browning these up. These need to cook about 15 minutes, cause we’re gonna put these on a bun with an unusual topping and Patty is doing her… I think that’s a little bit high for that cause that might get brown. You don’t want it to brown. You want it to cook through. The key to that fish is for it to be flaky. Do it on each side about six minutes and keep it down so it doesn’t cook through fast.
It’s low.
Yeah. Very low. Okay.
It is, it’s real low.
You’re gonna keep an eye on that and then you’re gonna assemble something. You’re gonna make toast.
Right. Make toast for the salmon and you mix-
Cause the salmon goes on that. Okay.
Right.
So while you’re doing that, I’m gonna make… this is what I’m telling you. This is really different for a hot sausage sandwich, but we have some good old Romano… Roma? Roma tomatoes. And I’m just gonna slice them. And, because we’re not gonna, a lot of times that kind of a sandwich is on like with tomato sauce, or peppers and onions and we’re not doing that. I’m just cutting tomatoes and I’m gonna cut a lot of them because we’re making six sandwiches and they’re gonna go on that wonderful little, I call a football bun, which is great because they’re a little bit toasty on the outside, real soft on the inside. Perfect. So we’re taking our slices and we’re just gonna put them on a platter like this. You wanna put them in single layer all around the platter. How’s that coming over there Patty?
Oh nice.
Are they?
Yeah, they look really good.
How’s the… fish doing good?
Yeah it’s coming, gotta let that cook about five minutes before you flip it.
And you don’t wanna keep flipping back and forth, back and forth, cause that’s not good for the fish.
It’ll fall apart on you, won’t it?
Yeah it will and then you can’t even eat it right because it’s falling apart and it’s dripping all over you and…
Make a dip with it then.
Yeah, you have to. Okay. So I’ve got all my tomatoes here. We’re gonna do one more. That’s gonna give us good many slices here because we’re gonna need about… I think we’re gonna put three on each of those sandwiches as pieces of sausage and that’s just mild sausage. If you wanted hot sausage, you could use that and I’m sure you could use other kind of fish if you didn’t want to do salmon. You could use cod or something else. I think, you know, any of those would work well. But I think that the salmon is nice. Salmon’s very good for you. It’s got all the good stuff that we’re supposed to be eating a lot of. Probably not fried, but it’s still good. It doesn’t hurt every once in a while to do that. Okay, now. We got all my tomatoes here. Now I’m just gonna take some of this peeled red onion and you wanna slither it out, sliver it- sliver it out.
Easy for you to say, huh?
Well, I’m not sure but anyway, we just wanna have some nice pieces like that because we’re gonna put a sauce on that. And that’s what’s going on the hot sausage. And you can do this to your liking. If you don’t like red onion you can do a big old yellow onion or a vidalia or whatever. But the important thing is the onion and tomato, that’s what’s gonna make it good. Now let me show you what’s going on in this sauce. How are you doing over there with your fish, you okay?
Mm-hmm.
Okay. We’re going to, and I’m gonna go down these real quick. So if you’re writing down, write fast okay? We’re gonna do one and a half tablespoons of red wine vinegar. Some balsamic vinegar. This would be a tablespoon. We have some salt. We have about a fourth of a teaspoon, eighth of a teaspoon of black pepper. That goes in next. And then we have dried oregano, dried basil. These are all one teaspoons, just like that. And then we have some olive oil, which is one and a half tablespoons. Now that doesn’t look like much but while your sausage is cooking, we’re making this as a marinade and this is gonna go all over the top of the tomatoes and the onions. And we’re just gonna pour it. Mix it up well, and we just pour it all over the top I mean, the smell. That on a piece of bread, you got a sandwich without anything else, but I’m telling you, that…
Ooh, cheese on there.
Oh, my. It’ll be great on a bruschetta.
Oh my goodness, yeah.
Yeah. Very, very good. Patty, can I have one of those scrap- oh, we don’t have the scrapers out.
Yeah, I’ll get you one.
Oh, thank you. You wanna make sure you get all of it because this has to marinate for the 15, 20 minutes that you’re cooking the sausage. So you wanna make sure that you do that. Thank you, dear. Thank you.
You’re welcome.
So I wanna get all this out and just be sure that we use it all.
And your sausage is browning up real nice now.
Good. Okay. And you know, you can put a little oil in that if you like it a little bit more oilier than… the sausage looks a little dry. Yeah, it just looks a little dry there. But this is it, that’s all there is to it. Salt and pepper. And then we’re gonna cut these open, put the sausage, piece of sausage down in there and then load these on, close ’em up. They’re gonna be so good. They’re so good. And Patty, you’re gonna put yours on toast.
Yes I am. And I made a-
And she’s gonna… Tell us what else you’re gonna do with them.
I made a dressing with mayonnaise, dill, and lemon zest.
Okay. And that’s what that is back there?
You put that on your toast. That’s what that is right there.
Okay, and then we have to do toast?
Yep, do toast.
Okay. So we have the toast.
Yep.
Do the toaster.
Yep.
And what’s the sausage or the… your salmon. Is it ready to turn? Let’s take a look.
Yeah. I think it is. I think it is. Yeah. Turned real nice.
Okay.
And it’s not biting me.
Yeah, and it’s not also not falling apart, which is good.
Right. But I guess that’s why you wait the five minutes to…
Exactly.
Turn it so it’s nice and solid.
Yeah. It could be a little browner than that, but it’ll be fine. It’ll be fine. Let’s turn the heat up a little bit. These sausages looks like they need- they’re a little bit anemic yet. I like mine brown and a little bit on the crispy side. So let’s do a… just turn ’em up. We’re gonna take a break. We’re gonna finish up on these sandwiches. We really don’t want to assemble everything because we don’t want it to get cold and soggy. So when we come back at the end of the show, you’re gonna show you all of these, but we’ve got two more to show you when we come back right after the break. We’ll be right back in just a minute. Okay. We’re back with more ideas for sandwich supper. We’ve already given you two and we’re gonna show you those at the end of the program. Now Patty’s gonna make one. This I can’t wait because this is a recipe I’m just like, oh man.
Oh yeah.
It’s Hot Buffalo CBC Sandwich. We’re making a Hot Buffalo chicken sandwich here with bacon and cheese. Hello? It’s gonna be good. Okay. Tell us what to do.
Okay. First you make your dressing to go on top, which is like a quarter cup of sour cream.
Sour cream. Okay
And then about half a cup of mayonnaise.
Okay. Nice job.
You like that?
Nice catch.
Like that?
Yep.
And then a little bit of hot sauce. Like couple tablespoons.
Buffalo wings sauce, not just hot sauce. Buffalo wings sauce. There is a difference, okay.
Is this good?
Yeah. It’s got some other spices and stuff too.
It looks thicker than regular hot sauce.
Yeah. And that is what’s gonna make it a Buffalo type sandwich.
Oh yeah.
And it also opens up your sinuses and any other, probably.
It’s making my mouth of water already.
Oh yeah.
I’m anticipating how good it’s gonna be.
We’re just gonna spread that, right?
Right, just gonna spread it on top and bottom.
So you do half and half. Go ahead and get that little…
Oh, get that little spreader?
That little spreader thing, which isn’t here. Okay. Nevermind about that little spreader thing.
Okay. This stuff is like amazing.
You need some up in that corner.
I don’t see why you couldn’t even use this as a dip.
Well, you could. Why couldn’t you? You’re just gonna spread it all over the bread, cause you want every bite to have some of this in it, cause it’s so good.
Oh yeah.
It’s just a loaf of Italian bread just unsliced and we just cut it in half and we just wanna make sure that every person gets
Their bite of hot sauce.
A yummy, yummy, yummy of it.
And I love mixing that kind of sauce with like mayonnaise or ranch or something. It’s really…
And of course you could add more if you like it really, really hot. But you know, you gotta remember if there’s kids around and other people, you just don’t wanna do it too bad. Okay.
And then you take rotisserie chicken. that we had already cut up, shred it off the thing and you put it on
Those are great to have cause you just load it up.
And then you just put that on the bottom.
Come on, get hands full. Come on.
Get hands full, huh?
Get a lot. We don’t wanna fool around here. We gotta get this in the oven cause it’s gonna bake right for about what, a half? 20, 25 minutes?
Yeah, something like that.
Cause we’re gonna wrap this in foil. I’m gonna tell you.
Oh my look at this.
Look at that. Its smell. Try not to throw it on the counter. I know you’re anxious. I can tell she’s anxious.
And now we add bacon.
Bacon. Hello?
This keeps getting better and better and better.
Okay. Gimme some of that, I’ll put some down here.
There you go.
Get it on her as best we can. Covered. Try to cover all over. So everybody gets a taste. Put a little piece in there.
How about that?
How about some right in here? Yeah. We need that right there.
Look at that.
Okay. What else do we want in here?
And then you take Pepper Jack cheese.
Pepper Jack cheese.
I love Pepper Jack cheese.
Let’s load it up with Pepper Jack.
We’ve got eight slices.
Oh, might have to do more. We’ll see. Let’s see how this goes. And you could use Monterey Jack. If you think that the Jack’s gonna be too hot with what’s in with the hot wing sauce, you can adjust this to your liking. Doesn’t have to be- but this gives you a basic idea of what it could be. Okay. Yummy. Yummy.
This looks incredible.
Oh, come on Patty. Let’s have some more.
Look at this.
Building building.
I know. I feel like we’re making a Fred Flintstone sandwich.
I’m telling you. Somebody’s gonna eat this.
Oh my.
I think it’ll be the crew. I just have that feeling. Wait, can I place over here. I’m gonna like do it on the side to hold it all together.
I have a couple more. Do you want these?
Yeah. Just give me one more.
One more?
Here we go. Okay. You get the foil, I’m gonna wrap the bread. And then you’re just gonna put this together like so. Just like that. Yes, I said that. Just like that.
Is it working?
Oh yeah. Don’t touch your bread clear through cause this could be a problem if you did.
Look at that. Doesn’t that look like something out of the Flinstones. This is huge.
Okay. Hold it together here Patty while I bring up the end.
You might need more foil.
Yeah, I think you’re gonna go for another piece, but this one will get it on for us. Just like that.
You need a whole crew of people to make this sandwich.
You do. One more please.
Oh my goodness.
You do this then. I’m like drooling So I keep swallowing. No, no, underneath.
Underneath?
Longways. The other way. Come sideways. There you go.
There you go.
Now it’s coming up over.
There you go.
You need to get heavy duty here. And then we’re gonna lay it down. Just like that. Love it. Okay, go for it.
That looks like a meal for a whole big family.
I’m telling you. Could be. And you’re gonna do it 20, 25 minutes in a 325 degree cause everything on there is cooked, alright. Okay now, I’m gonna show you. This one’s great for the kids. Kids will love this. We have a roll of Crescent rolls. You know those ones that we all like. And you bring them out and you close the perforations between like usually where you break them apart. You close them just like that. And you wanna kind of stretch this just a little bit because you want your hot dog to be covered on the ends. See just like that. And you’re gonna take a hot dog. Well, first of all, we’re gonna take a piece of cheese. We have American for this. Lay that on all of our… this makes four sandwiches. Each can of Crescent rolls makes four. And then you put a hot dog in and you wanna, if you don’t have a great big long- fact, you know what, can I have a knife? Small little knife? I might even cut part of this off. That’s all right. Thank you. I might just cut a part of that off just so I can get… there we go. You’re supposed to bring these ends in first, just like that. And then you’re gonna roll this over the hot dog like that. And then you’re gonna keep rolling, and you have the roll.
A nice easy dinner.
Uh-huh. And the thing about this is you wanna put them on your cookie sheet, make sure you seal that down here. So you’re gonna just pinch the dough together. That seals it just like that. Okay? And you’re gonna do that with all four and you’re only gonna put four on the cookie sheet cause they puff up.
Oh my.
But you have to do something else. Forgot to show you this part.
This is the best part I think.
Yeah. Now you’re gonna take… Not done with that. You’re gonna take milk, plain old milk. And you’re just gonna paint the outside of this with milk because we want something to stick to that to make it crunchy. These are called nacho dogs and what this is… Tell ’em what this is.
Nacho chips.
Nacho chips that we have ground up and we’re just gonna roll this puppy.
Uh-huh.
Dog did it.
We’re rolling this puppy in these nacho chips.
How good’s that gonna be?
You think the kids won’t eat this? Oh my word.
I think the kids will go crazy over that.
There’s one.
That’s perfect.
Three more to go, and then we’ll be done. How easy is this? Kids will love this kind of stuff.
Oh my goodness, yeah.
Not only kids but adults too.
Oh yeah.
Well we still got some things to do here to get ready for when you come back, and when we come back we’re gonna show you all the sandwiches and I wish you could have a taste, but maybe you can one day. All right, we’ll be back in just a minute. Here’s how you can get today’s recipes. Well I hope you’re gonna write and get all the recipes because look, we’re having a sandwich supper and we’ve got it all out here for you and I’m gonna tell you, it’s a variety. And we decided we’re gonna eat right here in the counter in the kitchen, and why not, right? Let’s start down here. This is our hot sausage sandwich with marinated tomatoes and onions on the top. Look at that. We melted some cheese over the sausage in there. And these are just some nice little buns. That’s an awesome, awesome, wonderful sandwich. We had some cottage cheese back here with some pineapple just to kind of balance things off. And then…
That sandwich, my goodness.
This is the Hot Buffalo CBC sandwich and I’m telling you the smell of this is awesome. The red on there, those are some little red roasted peppers. That’s an optional thing, but that brings a sweetness to it. Everybody kinda likes that. We’re gonna be cutting that in slices in just a minute. Then we have our nacho dog, look at this bad boy. That’s what they look like. And they’re crunchy, they’re puffy. Hot dog’s fully cooked in there. Those are great. Kids’ll love that and they can even make them if you want them to. And they’re gonna enjoy eating those I know. Got some more of our nachos here. This is our salmon sandwich. Oh my, let me see here. This is what that bad boy looks like. There’s the salmon, there’s the bacon, lettuce, tomato, and that wonderful dill sauce right on top. What more could you want? Wonderful, delicious. This makes four. You have enough here for a lot of people. So could even be a great sandwich buffet if you’re gonna have folks in sometime and you really think what can I make something different? We added some chips, little homemade dip. We’ve got some cans of pop. All we need, we wish you were here, but maybe sometime that will happen. Really. We’re so thankful when you drop by. Remember too again, that this is our 20th anniversary. Been doing this show for that many years. Couldn’t do it without you. We’re so glad you’re part of our family here at At Home. So as I always say, and I mean it with all of my heart, you’re family, you’re important to us. So be sure to join us the next time because it just wouldn’t be the same without you here at home. We’ll see you then.
Furnishings provided by Levin furniture featuring Lane’s Country Living collection. Food provided by Jordan Banana company, wholesalers of fresh fruit and vegetables in Dravosburg, Pennsylvania.
Cornerstone television wishes to thank all our faithful viewers whose consistent prayers and financial support have made this program possible.
Add comment