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>> CAN YOU BELIEVE IT? >> NO, I CAN'T.
>> WELL, YOU HAVE BEEN DOING THIS MANY OF YEARS.
>> WE HAVE AND IT'S WE'VE HAD A BUNCH OF FUN.
>> WE'VE HAD A BUNCH OF FUN. >> AND WE'RE BEEN OVER THE
STATE AND COOKED A LOT OF THINGS AND
YOU HAVE TO SUFFER JUST LIKE I AM. STICK AROUND.
>> PHYLLIS SPEER WITH THE ARKANSAS GAME AND FISH
COMMISSION USUALLY DOES COOKING AT THIS POINT ON COOKING OUT
DOORS. THIS TIME SHE IS DOING SOMETHING DIFFERENT AND
PREPARING GRILLED CATFISH. FOLKS WE'RE FINALLY GOING TO DO
IT RIGHT. WE'RE GOING TO START AND DO IT BACKWARDS. SHE'S HAS
THE FISH GOING. >> IT'S COOKED.
>> HAND IT TO ME AND GIVE ME A FOLK.
>> NO. YOU CAN'T EAT IT YET. I DON'T WANT YOU TURNING THE
NOISE UP AND THIS IS GRILLED CATFISH
PATE. >> PATE.
>> BUT YOU COULD CALL IT ANYTHING.
>> AUTOMATICALLY -- >> YEAH WHEN YOU SAY PATE. YOU
COULD CALL IT SPREAD. >> SMEAR.
>> BUT THAT IS WHAT I WOULD CALL
IT. THE THING ABOUT THIS RECIPE
JOHN SOME TIME WHEN YOU'RE GRILLING, GRILLING CHICKEN OR
ANYTHING TAKE A POUND OF CATFISH
FILET AND GRILL IT. >> THAT MEANS BONELESS.
>> RIGHT. OR IF YOU HAVE CATFISH AND GRILL EXTRA, ABOUT
A POUND. THIS RECIPE CALLS FOR A
POUND AND PUT IT IN A ZIPLOC BAG
AND WHEN YOU HAVE COMPANY YOU CAN MAKE IT.
>> IT WILL FREEZE. >> THE CATFISH WILL, OR YOU CAN
KEEP IT IN THE FRIDGE FOR A COUPLE OF DAYS. THIS IS ONE OF
THE EASY RECIPES. WE HAVE A POUND OF CREAM CHEESE.
>> WOW. >> THAT IS SOFTENED. WE'RE
GOING TO PUT EVERYTHING IN THE FOOD PROCESSOR AND DO THAT. WE
TAKE THE CATFISH AND JUST KIND OF DO IT UP IN THERE LIKE THAT.
>> I TAKE IT YOU'RE GOING TO TURN THAT THING ON IN A MINUTE
AND IT IS GOING TO -- >> YEAH, IT CERTAINLY IS. NOW,
WHEN I GRILLED THIS CATFISH JOHN
I PUT A LITTLE BIT OF THE EMRILS
ON IT. >> I COULD TELL THERE IS
SEASONING. THAT'S>> THAT'S WHAT WE'RE
PUTTING IN HERE TOO. THIS STUFF IS REALLY
GOOD. I REALLY LIKE THIS STUFF.
IT'S NOT SO SALTY. IT DOESN'T SEEM AS SALTY AS THE OTHERS.
WE WILL PUT ABOUT A TABLESPOON,
MAYBE MORE, NOT MUCH. AND THEN ONE OR TWO GROVES OF GARLIC.
THIS WAS ONE BIG SO I PUT ONE. JUST CHOP IT UP AND PULVERIZES
IT BETTER AND THEN WE'RE GOING TO PUT THE JUICE OF ONE LEMON
AND DO YOU KNOW ABOUT PUTTING A LEMON IN A MICROWAVE?
>> NO. >> IF YOU TAKE THE LIMON IN THE
MICROWAVE FOR 15 SECONDS AND HEATS IT UP AND MORE JUICE. I
DON'T KNOW WHY. >> AND JUST DO THAT.
>> IT MAKES IT BETTER. >> DID YOU MICROWAVE THAT ONE?
>> YEAH. YOU DIDN'T SEE ME DID YOU?
>> NO. BUT I SAW YOU STRAIN THAT AND I COULD HAVE TAKEN IT
OFF YOUR HANDS. >> IT'S THE WAY I STRAIN MY
LEMONS. >> IT ALL GETS TO THE RIGHT
PLACE. IF IT DOESN'T LICK IT OFF.
>> THEN WE'RE GOING TO PUT A TEASPOON OF LIQUID SMOKE.
>> [INAUDIBLE] >> THAT WOULD BE GREAT.
>> BECAUSE I WILL LEAN OVER. >> EVEN THOUGH WE DIDN'T SMOKE
OUR -- WE JUST GRILLED THE FISH BUT WE'RE GOING TO ADD A
TEASPOON OF THE LIQUID SMOKE AND
THAT WILL MAKE IT TASTE LIKE IT'S SMOKED AND THEN OH I DON'T
KNOW -- MY HANDS -- >> CAN I DO THIS?
>> I THINK YOU HAVE TO DO IT. I
HAVE A BRAND-NEW ONE. >> YOU HAVE BIG PEPPER CORNS IN
THERE TOO. AM I DOING GOOD? >> YOU'RE DOING GOOD. I THINK
THAT IS ENOUGH. THEN THAT IS ALL OF THE INGREDIENTS. PUT
THE LID ON AND WE WANT TO PULSE IT.
>> THAT IS PEPPER CORNS. NOT CHI AN.
>> WE DON'T HAVE THAT. >>
>> BUT THIS IS A WONDERFUL WAY TO USE UP -- TO DO THE CATFISH
A LITTLE DIFFERENT, DO SOMETHING
A LITTLE DIFFERENT. LIKE I SAID
YOU COULD DO IT AHEAD OF TIME AND FREEZE THE CATFISH AND ALL
YOU HAVE TO DO -- EVERYTHING ELSE AND THE CREAM CHEESE,
GARLIC AND SEASONING. IF YOU DON'T HAVE
EMERILS YOU COULD USE ANOTHER. >> WOULD YOU FREEZE THIS.
>> NO, YOU DON'T WANT TO FREEZE IT BECAUSE THERE IS CREAM
CHEESE IN IT AND I LIKE TO TAKE IT ONE
TIME AND PUNCH IT DOWN LIKE THAT
AND THEN DO IT BUT I MEAN IT'S LIKE ALMOST READY.
>> AFTER YOU GET THROUGH BLENDING THAT UP TOGETHER IS
THERE ANYTHING ELSE YOU'RE GOING
TO DO TO THAT? >> I'M GOING TO PUT IT IN THIS
BOWL. NORMALLY I WOULD PUT IT IN THE REFRIGERATORS FOR A
COUPLE OF HOURS OVER NIGHT AND LET IT GET CHILLED. YOU DON'T
HAVE TO BUT THE FLAVORS MIX BETTER. LET ME SHOW YOU
SOMETHING. YOU CAN GET YOURSELF
A CRACKER THERE AND TRY THIS. >> CROSSED MY MIND.
>> WHEN I WAS PLAYING WITH THIS RECIPE THAT SAM AND I DID AND
IT WORKED OUT JUST GREAT. I WILL
FIX YOU ONE. YOU TAKE A LITTLE LIKE THAT AND CATFISH PATE ON
IT. LET ME SHOW YOU SOMETHING THAT WE DID THAT WAS REALLY
GOOD. WE TOOK CELERY AND PUT THIS PATE IN CELERY LIKE THIS.
WOULDN'T THIS BE GREAT FOR A PARTY?
>> MINE TOO? >> YEAH. THAT IS YOURS TOO. I
WILL SCOOT IT OVER HERE BECAUSE I KNOW HE WILL EAT MORE AND
WHILE HE'S TASTING THEY WILL TELL YOU THE RECIPE. SOMETIME
WHEN YOU'RE GRILLING TAKE ABOUT A POUND OF CATFISH AND YOU
COULD USE OTHER FISH IF YOU WANTED TO
AND I LIKE CATFISH BECAUSE OF THE CONSTITUENCY BUT USE A
POUND OF CATFISH AND GRILL IT WHEN
LOOKING THE NEXT DAY. YOU CAN MAKE AT THIS TIME SAME DAY OR
THE. >>
>> NEXT DAY ON FREEZE IT AND USE
IT WHEN YOU WANT TO. GARLIC AND
CREAM CHEESE AND SEASONING THAT YOU MIGHT HAVE, A TEASPOON OF
LIQUID SMOKE, BLACK PEPPER AND JUICE OF A LEMON. PUT THAT IN
A FOOD PROCESSOR AND PROCESS IT
UNTIL IT'S SMOOTH AND YOU HAVE CHUNKS OF CATFISH IN THERE.
SERVE IT ON CRACKERS OR ON CELERY. I BET YOU COULD MAKE A
SANDWICH OF. >> YOU COULD. MAKE SURE TO TRY
IT WITH THE CELERY. >> THAT'S GOOD ISN'T IT.
>> GOOD FOR YOU. >> GRILLED CATFISH PATE.
>> WHO WAS IT THAT SAID REAL MEAN DON'T EAT QUICHE? THEY
NEVER TRIED THE CRAWFISH QUICHE COOLED UP BY PHYLLIS SPEER OF
THE ARKANSAS FISH AND GAME COMMISSION. I KNOW WHAT
PHYLLIS IS MAKING THIS TIME. SHE'S
MAKING PEA GRAVEL PIE. >> ANYONE KNOWS WHEN YOU DO THE
CRUST AND YOU CAN DO THIS AND USE PEAS OR MARBLES.
>> WEIGHTS. >> THIS WEIGHTS DOWN THE BOTTOM
OF THE CRUST. >> HOW COME?
>> BECAUSE IF YOU PARTIALLY COOK
A CRUST IT WILL BUBBLE UP AND GET HOLES SO YOU WEIGHT IT DOWN
LIKE THAT. WE'RE AT THE POINT WHERE THE CRUST IS PARTIALLY
COOKED. I HAVE ALREADY DONE THAT BECAUSE WE'RE COOKING
CRAWFISH QUICHE OR CRAWFISH PIE IF YOU DON'T LIKE THE WORD
"QUICHE" BUT IT'S REALLY GOOD.
I DON'T KNOW IF YOU HAVE CAUGHT CRAWFISH BUT IT'S FUN.
ACTUALLY SOMETIMES AT THE RIVER WE CAN
COPY ENOUGH FOR THE PIE. >> YOU CATCH THEM. I JUST
TURNED OVER ROCKS. >> BUT THEN YOU CATCH THEM.
>> YEAH. >> I'M NOT GOOD AT IT. I JUMP
BACK AND THEY CAN HURT BUT I HAVE TO ADMIT THESE ARE STORE
BOUGHT AND CRAWFISH TAILS AND YOU CAN BUY THEM FROZEN AND
THEY WORK WELL.
>> THE COLOR THEY HAVE BEEN IN A
BOIL? >> YES THEY HAVE BEEN IN A BOIL
AND PEELED THE TAILS LIKE THAT SO WE'RE GOING TO TAKE FOUR
EGGS --
>> WAIT BEFORE YOU CRACK THAT. >> YOU TALK WHILE I CRACK.
>> WELL PHYLLIS THIS EEG IS BROWN.
>> IT'S YELLOW INSIDE. >> THEY TOLD ME BROWN SHELLED
EGGS WERE ROOSTER EGGS. >>I WILL WATCH NEXT TIME
THEY'RE LAID TO SEE IF THEY'RE ROOSTER
EEGS. >> YOU NEED THIS TOO?
>> I DO NEED THIS. COULD YOU DO
A STUDY AND FIND THAT OUT? >> I CAN DO THAT.
>> PRETTY MUCH WE'RE GOING TO WHIP IT AND DUMP THE
INGREDIENTS. >> DO YOU WANT ME TO PUT THIS --
>> NO, WE DON'T NEED THAT UNLESS
YOU WANT TO EAT THAT. NOW, THIS
IS NOT YOUR LOW CALORIE DISH. WE HAVE FOUR EGGS AND TAKING
TWO CUPS OF CREAM.
>> MAN, GOING TO BE GOOD. >> I GUESS YOU COULD USE HALF
AND HALF OR MILK BUT IT WON'T BE
AS GOOD AS CREAM. THEN WE'RE GOING TO ADD A COUPLE OF
TEASPOONS OF CILANTRO AND PARSLEY THAT WE CHOPPED UP.
>> THEY LOOK A LIKE. >> OLD BAY SEASONING IF YOU
NEVER USED THIS IT'S REALLY GOOD
ON CHICKEN, TURKEY. I USED THE MEASURING SPOON.
>> YOU CERTAINLY DID. THAT MUST
BE EXPENSIVE. >> YEAH. THAT'S WHY I MEASURE
THAT OUT. IT'S NOT IN MY BUDGET
SO I HAVE TO RATION THAT. >> PLUS YOU HAVE TO DO YOUR --
>> GET A LOT PEPPER AND THEN JUST A SMIRCH OF
NUTMEG AND DO IT LIKE THIS WITH THE WHOLE ONES AND MORE FLAVOR
IN THE BOTTLE. >> THAT'S ALL YOU NEED.
>> YEAH, WHEN YOU ADD NUTMEG TO DISHES LIKE THIS IT JUST BRINGS
OUT THE OTHER FLAVORS. YOU WON'T TASTE NUTMEG BUT GIVES
THE TOUCH OF SWEET AND BRINGS OUT
THE FLAVOR. THEN WE HAVE HALF A
CUP OF SWISS CHEESE AND HALF A CUP OF MONTEREY JACK THAT WE
GRATED AND YOU PUT THAT IN THERE. STIR THAT AROUND. ADD
THE CRAWFISH IN HERE AND I USUALLY LET THESE DRAIN LITTLE
BIT. THAT WAY -- BECAUSE YOU'RE
PUTTING THEM IN LIQUID AND THAT WAY --
>> YEAH. >> IT'S NOT SO SOUPY. MIX THAT
UP AND THEN WHAT WE HAVE TO DO IS POUR THAT IN PIE THAT -- PIE
CRUST THAT HAS BEEN PARTIALLY CRUST WITH THE WEIGHTS ON IT.
POUR THAT IN THERE. >> DO YOU NEED A HAND? YOU GOT
IT. >> IT'S GOING TO BE PHYLLIS
FULL NOW.
>> IT SURE IS. >> YOU KNOW THAT, DON'T YOU?
>> PILE IT UP IN THE MIDDLE. >> I DON'T THINK WE'RE GOING TO
PILE IT UP IN THE MIDDLE. >> GOING TO SPREAD.
>> IT'S GOING TO BUBBLE UP. WE WILL SAVE THE REST. THEN WE'RE
GOING TO COOK IT AT 375 OH GOSH FOR ABOUT 45 MINUTES.
>> BOY YOU TALK ABOUT STEADY HANDS.
>> YOU'RE IN FOR A TREAT. >> 45 MINUTES.
>> 45 MINUTES. >> OKAY.
>> DIDN'T THAT TURN OUT BEAUTIFUL?
>> THAT IS GORGEOUS. IT REALLY IS I THINK YOU WILL
BE AMAZED HOW MILD AND HOW GOOD IT
IS. I WILL TELL YOU THIS YOU COOK IT FOR 45 MINUTES IN THE
OVEN AND TAKE IT OUT AND YOU WANT IT TO SIT JUST TO COOL FOR
ABOUT 10 MINUTES BECAUSE WHEN YOU FIRST TAKE IT OUT OF THE
OVEN IT'S PUFFED UP AND THAT IS FINE BUT THEN YOU WANT IT TO
SET AND WILL SHRINK BACK DOWN.
>>I WANT IT TO SET. >> I'M SORRY ABOUT THAT.
THAT'S A GOOD POINT.
>> NOT NECESSARILY FOR IT TO GO DOWN AND HARDEN UP AND BECOME
GENUINE CRAWFISH QUICHE. >> IT DOES HAVE CHEESE IN IT
THOUGH. NOW LOOK AT THAT. DIDN'T THAT TURN OUT BEAUTIFUL?
>> THAT IS BEAUTIFUL. >> LET'S SEE. THERE IS NOT
MUCH SMOKE FROM THAT JOHN. THERE IS
JUST A FEW VAPORS COMING UP. I THINK IT WILL BE OKAY. WELL,
YOU TASTE THAT AND I'M GOING TO TELL THE FOLKS HOW TO MAKE IT.
>> [INAUDIBLE] >> YES, YOU HAVE.
>> AND IT ALMOST KILLED ME TOO.
YOU HAVE A LITTLE WHILE TO BLOW ON THAT WHILE I TELL THE FOLKS
HOW TO MAKE IT. FOR THE PASTRY TOOK THE HALF CUP OF FLOUR AND
SEA SALT AND MIX IT UP AND IN A CUP OF BUTTER. YOU CAN MAKE
YOUR OWN PASTRY IF YOU HAVE A FAVORITE PIE CRUST AND YOU CAN
USE THE REFRIGERATED ONE AND DON'T TELL ANYONE. MAKE THE
CRUST. PUT IT IN THE PAN. COOK
FOR 10 MINUTES. LET IT COOL WHILE YOU'RE MIXING UP THE
BATTER AND WE USED PRECOOKED CRAWFISH TAILS. YOU COULD ALSO
DO YOUR OWN IF YOU WANT TO TO. FOUR EGGS. TWO CUPS OF CREAM
-- SORRY JOHN, 2-TABLESPOONS OF
CHOPPED CILANTRO AND PALS REE AND OLD BAY SEASONING AND SWISS
CHEESE AND MONTEREY JACK GRATED AND MIX THAT ALL TOGETHER, POUR
IT IN THE PIE CRUST AND COOK FOR
ABOUT 45 MINUTES. >> PHYLLIS THERE ARE NO REAL
STRONG FLAVORS IN HERE. >> NO, IT'S MILD FLAVORS AND
EVEN BEFORE THE CRAWFISH WAS SMELLING STRONG.
>> WELL, I WOULD THING IT WOULD TAKE UP IN THE BOIL.
>> IN PART IT'S ONE OF THE VERY DELICATE FLAVORS.
>> CERTAINLY DELICATE FLAVOR. THE ONLY THING I CAN REALLY
TASTE IS THE ROOSTER EEGS. >> SO IF YOU WANT TO TRY
ROOSTER EEG QUICHE OR CRAWFISH
QUICHE TRY THIS RECIPE. >> IT'S GOOD.
>> GOOD. I AM GLAD YOU LIKE IT. >> PHYLLIS SPEER OF ARKANSAS
GAME AND FISH GETS A KICK OUT OF
SURPRISING ME AND WITH TIN CAN ICE CREAM. THE ONLY THING THAT
YOU NEED IS SNOW. >> SNOW OR A OLD CRANK.
>> ICE CREAM. >> IT WOULD BE GOOD FOR SNOW
ICE CREAM. WE ARE MAKING ICE CREAM.
>> ARE YOU REALLY? >> BUT WE'RE MAKING TIN CAN ICE
CREAM. >> TIN.
>> WE'RE MAKING ICE CREAM IN THIS CAN RIGHT HERE.
>> OH NO. >>I PROMISE IT'S GOING TO BE
GOOD. THIS IS SO MUCH FUN TO DO
WITH YOUR KIDS. >> THIS IS A TRICK. ICE CREAM
AND EVERYTHING YOU CAN IMAGINE AND MADE IT IN A SKILLET, A
COWBOY HAT. SHE'S MADE IT IN EVERYTHING YOU CAN IMAGINE.
>> NOW A TIN CAN. WHAT YOU NEED
IS A LARGE AND A SMALL COFFEE CAN. WE'RE GOING TO MIX THE
ICE CREAM UP IN THE SMALL ONE. WE
NEED CUP OF WHOLE MILK. >> THAT'S THE ICE CREAM WE'RE
GOING TO MAKE. >> IT SHOULD BE ENOUGH FOR ME
AND YOU. ABOUT HALF A CUP OF SUGAR AND USE EGG SUBSTITUTE
AND THE AMOUNT FOR ONE EEG AND THAT
IS A QUARTER CUP. PUT THAT IN THERE AND THEN HALF A TEASPOON
OF VINALLA AND LAST BUT CERTAINLY NOT LEAST IS A CUP OF
CREAM. >> WHIPPING CREAM.
>> HEAVY CREAM. >> HEAVY CREAM, A CUP OF CREAM.
WE PUT THAT IN THERE AND STIR
THAT UP REALLY GOOD. THAT EVEN SMELLS LIKE ICE CREAM ALREADY.
JOHN SMELL THAT. IT DOES SMELL LIKE ICE CREAM.
>> ICE CREAM IN A COFFEE CAN. >> YEAH IN A COFFEE CAN. NOW
WE'RE GOING TO PUT THE TOP ON THIS BUT WHAT I LIKE TO DO AS
AN EXTRA PRECAUTION I LIKE TO USE
THE FRESH AND SEAL STUFF AND PUT
THAT OVER THAT FIRST. THEN YOU PUT THE LID ON THAT.
>> THAT STUFF WILL STICK TO THE CAN?
>> STICKS TO THE CAN. THEN WE HAVE OUR ICE HERE. WE'RE GOING
TO PUT THIS CAN IN THIS CAN. >> I KNOW WHERE YOU'RE GOING.
>> NOW YOU WANT TO OPEN UP THE ROCK SALT FOR ME WHILE I AM
PUTTING THE ICE DOWN IN HERE AND
YOU KNOW JOHN ALL THESE YEARS YOU'VE WATCHED ME COOK AND YOU
HAVE EATEN AND YOU WATCHED ME AND HE'S EATEN AND HE'S WATCHED
ME AND HE'S EATEN AND NOW HE HAS
TO EARN THE ICE CREAM. I'M GOING PUTTING YOU TO WORK.
>> I DON'T SEE ANY ICE CREAM. I
DON'T SEE A CRANK ANYWHERE. >> YOU JUST WATCH. LET ME HAVE
THE ROCK SALT AND HALF FULL AND PUT THE ROCK SALT ON IT AND DO
IT OVER THAT. THEN WE ADD SOME MORE ICE.
>> MORE ICE. ROCK ICE IF YOU DON'T KNOW THAT SUPER SAT WAITS
THIS THINGS AND CAUSES IT TO GET
COLD. IT GETS TO 32-DEGREES WITH THE SALT ON THERE. OF
COURSE IT WILL ALSO START TO MELT.
>> AND THEN WE'RE GOING TO PUT A
LITTLE MORE SALT. >> MORE ROCK SALT.
>> MORE ROCK SALT. GET THAT OFF
OF THERE. THEN WE'RE GOING TO PUT THE LID ON.
>> YEAH. >> JOHN, I'M GOING TO CLEAN THE
TABLE OFF AND I WANT YOU TO SIT DOWN IN THAT CHAIR.
>> OKAY. >> OKAY. SIT DOWN IN THAT
CHAIR. >> ALL RIGHT.
>> I'M GOING TO FIX YOU RIGHT UP.
>> I'M NOT REALLY REAL STRUCK ON
THE IDEA OF EATING THAT ICE CREAM YET.
>> TRUST ME WHEN IT'S MADE YOU'RE GOING TO GET STRUCK ON
IT. I'M GOING TO SIT ON THIS SCPEND YOU AND I ARE GOING TO
SWAP STORIES AND ROLL THIS BACK AND FORTH. KEEP ON ROLLING.
YOU HAVE TO DO IT FAST NOW. WE'RE TURNING ICE CREAM.
>> I DO NOT BELIEVE THIS. >> WE'RE GOING TO DO IT FOR 10
MINUTES AND STIR THIS AND PROBABLY TAKE ABOUT 30 MINUTES
TO MAKE ICE CREAM. >> REALLY? IS THIS GOING TO
WORK? >> YOU WAIT AND SEE.
>> OH MY -- IT'S GETTING COLD. I GUARANTEE YOU THAT.
>> WELL, JOHN YOU SAW WHAT IT LOOKED LIKE AT 10 MINUTES WHEN
WE STARTED AND AT 20. DO YOU THINK IT'S ICE CREAM YET?
>>I THINK IT'S GOING LOOK LIKE MILKA MANGANESA.
>> LOOK HOW THE CAN FREESES UP.
IF YOU REACH UP AND HAND ME THE BOWLS WE WILL SEE IF WE HAVE
ICE CREAM.
>> YOU'RE PRETTY SURE. >> LET'S SEE. OKAY. HERE WE
GO. >> PHYLLIS --
>> LOOK AT THERE. LOOK THERE JOHN.
>> IT ALWAYS WORKS FOR HER. >> LOOK IT THERE. CAN YOU
BELIEVE THAT? >> DO YOU NEED A WOOD CHISEL?
>> NO. LOOK IT THERE. CAN YOU BELIEVE THAT?
>> OH MY GOSH. >> HERE WE GO. I BET LITTLE
KIDS GET A CHARGE. >> THIS IS FUN. I DID THIS
WITH GIRLS AT A CAMP AND THEY SAT
SPREAD LEGGED AND I DIDN'T THINK
YOU WANTED TO DO THAT. >> NO.
>> TIN CAN ICE CREAM. >> LOOK AT THAT. ISN'T THAT
PRETTY? >> IT IS ISN'T IT. YOU TAKE A
1 POUND COFFEE CAN AND WHAT USED
TO BE A 3-POUND COFFEE CAN AND YOU PUT IN MILK AND SUGAR AND
VANILLA. >> IT'S GOOD ICE CREAM, YEAH.
>> AND CREAM AND YOU'VE GOT -- >> HEY PHYLLIS --
>> TIN CAN ICE CREAM. >> COULD YOU DOUBLE THE RECIPE
IN THAT CAN? >> NO.
>> YOU COULDN'T DO IT? >> PLUS IT NEEDS ROOM TO MAKE
AND SWELLS UP. >> THAT'S RIGHT AND THE AIR.
>> BIGGER CAN A LITTLE BIT OF ICE, A LITTLE BIT OF ROCK SALT
AND GET THE KIDS INVOLVED ROLLING IT BACK AND FORTH AND
YOU HAVE GOOD -- THERE IS NO REASON YOU COULDN'T DO PEACH,
CHOCOLATE. YOU COULD DO ANYTHING YOU WANTED.
>> FLAVOR IT THE WAY YOU WANT. >> PUT FRESH PEACHES IN IT.
>> I WONDER IF THERE IS ANOTHER SIZE OF CAN YOU CAN USE. MAYBE
A BIGGER -- >> I DON'T KNOW, WHY DON'T YOU
GO HOME AND TRY THAT TIN CAN ICE
CREAM. >> I WILL STAY AT YOUR HOUSE.
>> ALL RIGHT. >> COOKING ON THE WILD SIDE
RECIPES ARE AVAILABLE ON THE WEB AT AETN .ORG SLASH COOKING
ON THE WILD SIDE OR CALLING VIEWER SERVICE.