Episode AH1101. Hello, family. We’re so glad you dropped into the “At Home” kitchen today. Hope your day’s going well, Hope it’s a wonderful day. Hope it’s a day that’s full of sunshine and love and God’s presence in your life and in your home. ‘Cause He makes all the difference in the world. When He’s there, everything just seems to go all right. And you know it’s gonna be all right when the Lord’s on the scene, always. I don’t know if you were with us recently when we were in our telethon and we talked about, this is a big, big, big year for ‘At Home.’ This is our 20th year on our program. 20th year. If you missed it, we had a really great time a few weeks back celebrating it on a Wednesday night. And Jerry Contouris was here from Drew’s Restaurant, and he just cooked up a storm and everybody was enjoying themselves. Balloons were everywhere, we had a great time, but we are celebrating our 20th year all year long, all year long. Hard to believe, 20 years. That’s a long time. A lot of us were a whole lot younger then. Everybody was 20 years younger then, imagine that. And it’s been a wonderful time when our family has grown and grown. A lot of you out there that are watching now were children when we first started, and now you’re all grown up and you’re having children, and kind of makes some of us feel old, but that’s okay. As long as you keep watching, that’s the important thing. God’s taking care of us, brought us through a lot of things throughout the 20 years, all of us, you and me too, but He’s been faithful to be there for us. So we’re celebrating, and I would just like to put this out there. No one’s asking me to do it, but I’m asking you if sometime during this year you would do something special for me. Would you consider giving a one-time gift of $20 just to say, “I appreciate ‘At Home,’ and here’s a gift to keep ‘At Home’ on the air”? I would really appreciate that. You know, management doesn’t even know I’m doing this, but I felt this early in the morning when I was praying, I felt like the Lord said, “Ask your family to sow $20 into this ministry “so that you can keep coming strong with the program of ‘At Home.'” And I would just ask you to do that. The number, your address for doing that would be the same one that you send for recipes for, and that’s Cornerstone Television, Wall, Pennsylvania, 15148-1499. Make your check payable to “At Home” or Cornerstone Television, and just say, if you have a comment, you enjoyed it or you didn’t, or whatever. Please just make that comment in there also, ’cause we’d sure like to hear that. And when we have our big event, which I’m gonna be telling you about in the weeks to come, we’d like to read some of your comments. So that would be great to have that. Okay? Well, today we’re gonna make a wonderful pasta and shrimp dinner. You don’t want to miss it, so stay tuned. We’ll be right back after the hint to get started. Here’s today’s At Home Hint. Never, never, never wash your mushrooms with water. They’re like sponges and they will absorb the water. Gently wipe with a damp cloth until all the dirt particles are gone and the mushrooms are wiped. 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.
Well, Patty’s joined me today.
Hi, Patty.
Hi.
So glad that you joined us too. And we’re gonna start by making some things. She’s gonna make a salad, and I’m gonna make this, and I’m a little not up to par today, so I’m just gonna take it easy, and she’s gonna do a lot of the cooking. Okay, so just bear with us here. Everything’s okay, but I just had a little stomach flu. So you know how that is when you don’t feel good.
Yeah.
But it’s okay, I’m gonna be fine. All right, I’m gonna make our dessert first, ’cause this needs to chill up. This is a banana cream ice box pie.
Oh yeah.
What’s bad about that?
Nothing.
Okay, good. I’m gonna start by just making some instant pudding. What are you gonna be making?
I am making a So Good Spinach Salad. And what I’ll be making is the dressing ’cause here’s the spinach.
[Arlene] So that’s just a spinach that we bought at the store already cleaned.
Right.
And ready to go.
Ready to go.
Okay.
And I get to work the blender. You let the messy one work the blender.
Okay, everybody put your ear muffs on ’cause it’s gonna get loud in here. Okay.
Okay, and what we do, it’s real simple is you put your sugar.
[Arlene] How much sugar is that?
[Patty] That’s a half cup of sugar.
[Arlene] Okay.
[Patty] A teaspoon of salt, and some vinegar, half cup of white, third of a cup white vinegar. Cup of light olive oil.
Right. And that’s all.
[Patty] That’s all, and then we blend it, yeah.
You’re gonna add that red onion to the spinach.
To the spinach.
Yeah.
Okay.
This is a very good, because that emulsifies it and it blends it so well. You want to let that rip so that that gets nicely blended. Good.
I like that. That was good. That was good.
[Arlene] Okay, now, you wanna put that on your.
Put this online?
Yeah, there you go.
That was good.
I don’t know why they don’t make like quiet appliances. It would sure help things. Okay, while she’s doing that, I’m just getting my bananas ready, and I have a pie crust there that is a graham cracker pie crust. Now, you could do this with a regular pie crust, but I kinda like it since it’s refrigerated, I really enjoy the fact that you can put this together like no time flat. Like if someone says, husband calls and says, “Hey, I’m bringing so and so home for supper,” this is something you can do pretty quickly, because you can just get it all together, I mean, as fast as, you know, you don’t bake anything. All you have to do is just mix that up a little bit, and you’re just going to have those on. You don’t even have to like refrigerate that. That can sit in your cupboard so you can always be ready. Bless you. So you can always be ready for. Somebody’s gotta sneeze, we’re all sick here. No, we’re not, not really. But anyway, so this is convenience, and that’s what I like. Okay, Patty, so what did you put on there?
I put a can of Mandarin oranges, which we drained.
That’s a large can of oranges.
Large can, and then the onions, the third cup of finely chopped red onions.
[Arlene] Okay.
And then I’m just gotta wait.
You’re gonna mix that together.
Okay.
Yes.
And you don’t have to salt and pepper that because.
I need a–
Go ahead. There’s enough of, I think there’s enough of that in there.
[Patty] Oh yeah.
And what’s the black poppy seeds for then?
[Patty] I don’t know. I think we sprinkle it on afterwards.
‘Cause that poppy seed will add such a dimension of flavor. It’s really gonna be good.
I love poppy seed.
I like them on bagels. I like them on bread.
Muffins and–
Sure.
Cakes, lemon poppy seed cake, oh my goodness.
Or lemon poppy seed bread’s even good.
Oh yeah.
Okay, and again, we just keep doing. Is this amazing? I love instant pudding because it’s ready to roll. I mean it’s thick, look at that. That’s what I’m saying, have a box of this in your pantry. Those are the kind of things that help you get through a rough time when someone calls and says, “I’m bringing somebody’s special home,” and you’re thinking, “What in the world am I gonna make? I don’t have time.” To have some things like this in your pantry, it always is a plus. It’s always a plus, ’cause then you can whip stuff together. You can make this without the crust and put it in some nice goblets and just have it like a dessert that way. Exactly.
Yeah., that’d be real nice.
Okay, so that’s it.
That’s it.
[Arlene] And you’re just gonna sprinkle those on.
[Patty] Do you want it on now or after the dressing?
[Arlene] Yeah, do them now. Then you’re gonna start on another part of our meal, which is our great garlic bread. This is gonna be good.
Yeah, that looks amazing.
Okay, why don’t we just put that to the side and you can start with the.
The bread.
[Arlene] And I’m still layering the bananas. You want this to totally cover the bottom of your pie crust. Pie shell, I should say. And.
Remove this.
More bananas the better. Want them to be nice and ripe. You don’t want them to be overripe, but you want them to not be green too.
[Patty] And that comes together so quick.
Sure does.
I love it.
I think two will be plenty. We don’t need that third one. So now, give this one more swirl. What do you have there? What kind of bread is that, Patty?
[Patty] It’s Italian bread.
Okay.
Sliced Italian bread.
Just plain sliced bread, okay.
I’m getting ’em all laid out. So once I get my butter melted, we’re ready to go.
Okay, and I’m just layering this wonderful banana pudding over top of the bananas. Wanna make sure it gets clear to the edge. Just like that. Okay. You wanna use it all. And this is the large size. This is not a four-ounce or four-serving. This is the sixth-serving size, because you want it to be nice and full. Just like that. The smell, even the smell of this just is, it’s wonderful. Smells great.
[Patty] There’s nothing bad about banana pudding. That’s for sure.
You know, and it’s so versatile and there’s so many ways you could make this into chocolate. There’s a lot of things. If you don’t wanna do the bananas, put the banana, I mean, if you don’t wanna do the banana pudding, put the bananas in there, but how about making chocolate pudding you put on top?
Oh, that would be good, huh?
Or even shave some chocolate on top of, I mean, there’s so many, cherries you could put on the top of this.
Oh yeah.
Cherry pie filling. Any of that would work well. Okay, don’t forget, that’s mama’s last little bite there. So.
Oh yeah.
Okay, that’s done, now good old Cool Whip. What else do you need, right?
[Patty] Nothing.
[Arlene] All you do is you wanna put this on the top of it. Just wanna spoon it all over, and you wanna lift up, see the little peaks. That’s what you do when you lift up with your spoon, ’cause that gives it a little decorative look to it. And that’s nice.
[Patty] That is nice.
So you wanna be sure to do that.
And it looks like you spent all day working on it.
This is like, “Wow, where’d you get that pie?” “Ah, I had five minutes, I put it together.” That’s all it is.
Okay.
Okay. And for this, I melted my butter, which was like a half a cup of butter, and then I put one and a half tablespoons of garlic powder and a tablespoon of dry parsley.
Dry parsley, okay.
That’s it.
And just mix it up and then brush it on.
So you brush it it on that. Okay, go ahead and brush it on. While she’s brushing on the bread, and I’m gonna put my pie in the fridge, you’re gonna take a break with us and come right back, because now we’re gonna make the shrimp linguine, the main course of our dinner. We’ll be right back.
If you just joined us, we’re making a shrimp and mushroom linguine in a creamy cheese sauce.
Herb sauce.
What we’ve done, we started to put some butter in there, and we’ve got some fresh mushrooms. We’re just cooking, we don’t want them to brown. We just want them to get tender. So, once they’re tender, they look like they’re pretty much there now. Go ahead and take them out and put them in the bowl, Patty.
Okay.
Okay. Because now we’re gonna make our sauce. We have already done a pound of linguine. It’s already cooking in our water too. She’s taking care of this because I got the little queasies today, if you know what I mean. And I’m trying to stay over on that side. It’s okay, it’s all right. I’m doing fine. Everybody’s accommodating me today, and I appreciate that. Okay, so you transfer those. I’m gonna pull this off so it doesn’t burn. Okay. That’s a little high.
Yeah. And that’s burning my fingers!
I know, yeah, that’s, got it? Okay, that’s good. I’m just gonna pull that off for a minute. Now, what we want in here now, by the way, she’s gonna put her bread. Remember she made that nice butter sauce for the bread. She has taken a brush and she painted the bread slices with that. That goes into a 350-degree preheated oven for about 10 minutes. Go ahead and put that in now, Patty. That will be good. Okay. And we set a timer so we remember, because it’s important ’cause we have another step to that bread before we’re done with it. Okay.
Got it.
Okay, so now, we do some butter. Because now we’re gonna make this sauce, but we’re first of all, we’re gonna do some garlic. This is a couple of, four cloves of garlic.
[Patty] Four cloves, right.
[Arlene] Let me tap this on your, there we go.
[Patty] Teamwork.
[Arlene] And we’re also going to, besides cook that, we’re gonna do some onion. Can use green onion, white onion, whatever, whatever you have. Okay. And we want that to melt, and you don’t want the garlic to brown. There’s nothing worse than burned garlic. So be very, very, very careful. You want to add that together with the butter, because the butter, by the time it melts, it’s gonna keep it from not burning, ’cause there’s enough butter in this. Okay. And, okay, now, while that’s going to town, is that almost totally melted?
Yeah, no, it’s getting there.
Getting there. Okay, now, this is the cream sauce part of it. And what we need to do here is you get a little spoon here. We’re gonna break up. This is cream cheese, and we just wanna drop this in here and break it up in little pieces. So it will melt quickly and evenly. Now, I have to tell you that the recipe that we’re doing is doubled of the one that you’re gonna get in the newsletter, ’cause we have a lot of mouths to feed here. And if I would bring out a half a pound of linguine.
I think this is.
You think it’s done?
Fill it. You wanna fill it?
Maybe one more minute.
Okay.
Just a little bit more. It’s a little al dente. Little too al dente. Okay, Patty, we need to start stirring this cream, because if we only made a half a pound of spaghetti, we would get knocked over with the rush. So we figure we better make at least a pound. And so I’m glad that we can do that. Now, you just keep stirring this. We’re gonna keep an eye on that linguine ’cause we don’t want it to overcook, for sure.
Nothing worse than mushy pasta.
That’s right. It just doesn’t taste good. So, you wanna break this up. You can cut it up, or just spoon it up like this. It’s fine.
[Patty] Yeah, this is coming up nice.
Yeah, it’ll come nice and creamy. And then, as we do this, whoops.
Sorry.
That’s all right.
Didn’t mean for it to splash on you.
That’s all right. I do it enough to myself.
That’s why we wear clothes that are not solid in color, ’cause the print is just added to it when you’re done cooking. That’s all.
Exactly true. That is true.
Yep. I’m so excited about this being our 20th year. You know, I say to God sometimes, “God, how many more ways can I make a chicken? “I’ve made it about every way possible, Lord. How many more ways can I make a chocolate cake?” And after 20 years’ worth of recipes, do you know that’s well over, I think our statistics said like almost 4,000 recipes that we have given you over the years. That’s a lot of cooking.
That sure is.
That’s a lot of recipes.
Good cooking, good recipes.
We have our sponsors to thank and their allegiance and loyalty to us. It’s been wonderful. Okay. Now, we’re breaking up this. There you go, pull that off, good girl. We’re just gonna keep stirring it and stirring it. She’s gonna take it over to let it drain. There we go. And then, to this, we’re gonna let this simmer for a little while. We’re gonna stir in our parsley and our fresh basil. Both of those go right in with these. Here we go. And there’s that. Okay, get all those outta there, Patty.
Nice.
Very nice, okay. And then that’s gonna simmer for four or five minutes, and then what we’re gonna do, ’cause that sauce is gonna be thick, we’re gonna take a ladle of our pasta water. We save the pasta water because that’s gonna add flavor to our sauce, and that’s gonna thin it out in case it gets too thick. So we have to keep working with that. And then, as we thin it out, then we add our shrimp to that, and the Parmesan cheese.
Otherwise, if you add it too soon, it’s ruined.
It’s not good, yeah. So we’re gonna add that. And the mushrooms are going back in. We heat it through, put the linguine on our plate, and spoon it over, and you’ve got supper. I’m telling you, delicious, delicious supper. And I think maybe we should get a whisk for that. I think that would whisk better. I’ll stir while you find the whisk. And this is just cream cheese and butter and our herbs, some garlic and some onions. This makes a wonderful cream sauce. Okay.
[Patty] That look better, yeah.
[Arlene] Yeah, that’s gonna come together. It’s so much easier when you use the right tools, yeah, and you keep it in the pan. That helps too, ’cause then you have more sauce. All right, while we do this, we’re gonna take a break. We come back, we’re gonna be in the dining room and you’re gonna see everything that we prepared today. Here’s how you can get today’s recipes, and in fact, you can get the whole month’s worth right now. Here’s the way to do it.
I hope you’ll be sure to write for the recipes, because we really want you to have this. Everybody’s been like taking a little taste, and there’s not been one complaint. Everybody says it’s good.
It is good.
Because this cream sauce is awesome. Now, if you didn’t like shrimp, you could substitute chicken or leave it out completely and just have an Alfredo sauce and just do the mushrooms in it. I would pump up the mushrooms a little bit more, but look how wonderful.
Oh my.
I mean, look at that. That’s such a nice, wonderful sauce. Creamy and rich tasting. It’s delicious. That’s our shrimp and mushroom linguine with creamy cheese sauce. That’s a long title, but boy, is it good. You’re not gonna forget that one. Then we have down there, there’s our So Good Spinach Salad. That’s got Mandarin oranges, a little bit of red onion in it, and a poppy seed dressing, something a little bit different I think you’ll like. I like the smell that that goes. I think that would go nice with this combination of food. And then we added our great garlic bread. I’m telling you, pick one of those up, Patty, and just show them how nice that looks, and the smell of that garlic coming off there. Turn it over. It’s just toasted lightly, so it’s not a hard piece of bread, but that cheese melted on there so everybody gets a portion of cheese, that’s a nice thing to do. And it’s very simple, very easy. 10 minutes, bring it out, put the cheese on, put it back in until it melts, you’re done. And then there’s our ice cream banana, not ice cream, banana cream ice box pie. And we just shaved a little bit of chocolate over the top of it, just to brighten up the color.
Oh my.
Oh yeah.
What could you want? Nothing more. Only just have a bunch of people like you sitting here at the table with us. So be sure to join us the next time because it just wouldn’t be the same without you. We’ll see you then, family. Bye-bye.
[Announcer] 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.
[Man] Cornerstone Television wishes to thank all our faithful viewers whose consistent prayers and financial support have made this program possible.
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