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>> PHYLLIS SPEER: JOHN, ARE YOU IN FOR A TREAT TODAY! >> JOHN PHILPOT: SUITS ME!
>> PHYLLIS SPEER: YES. LET ME TELL YOU WHAT ALL WE'RE FIXING.
FIRST OF ALL, VENISON LASAGNA, AND IT'S YOUR REAL HARDEY LASAGNA.
SIMPLE INGREDIENTS, BUT, MAN, IT'S LARRAPIN. >> JOHN PHILPOT: VENISON,
LASAGNA. I LIKE VENISON, AND I LIKE LASAGNA.
>> PHYLLIS SPEER: THERE YOU GO. TO GO WITH THAT, I DON'T KNOW
IF I'VE FIXED THIS WITH YOU BEFORE, SO IT WILL BE INTERESTING.
THIS IS A TOMATO AND BASIL SALAD, BUT IT'S GOT A BING TO IT!
GOT A DIFFERENT TASTE. >> JOHN PHILPOT: YOU ARE GOING TO GET A BING OUT OF
BASIL? >> PHYLLIS SPEER: NO, YOU ARE GOING TO.
>> JOHN PHILPOT: YEAH. >> PHYLLIS SPEER: I FORGET WHAT IT'S CALLED.
BUT IT'S GOT SOME BINGES IN THERE! AND THEN THE LAST DISH WE'LL
MAKE ARE TURTLE CUPCAKES. AND THEN YOU ARE GOING TO GET TO HELP ME MAKE THOSE, AND
THERE IS THIS LITTLE SECRET THAT GOES RIGHT IN THE MIDDLE OF THE CUPCAKE, AND IT'S FUN
TO DO YOU ARE GOING TO LIKE THEM, TOO. YOU'VE HEARD OF TURTLE SOUP
AND TURTLE THIS, NOW IT'S TURTLE CUPCAKES. WE BETTER GET STARTED.
>> JOHN PHILPOT: OKAY. >> PHYLLIS SPEER: I'VE TAKEN A POUND OF GROUND VENISON, AND
BROWNED IT. THEN WE ADD A CHOPPED-UP ONIO ONION.
THIS IS A SWEET ONION. SO IT DOESN'T MAKE ME CRY SO BAD THAT I COULDN'T STAND IT
AND THEN THIS IS FOUR CLOVES OF GARLIC. >> JOHN PHILPOT: THAT WILL
MAKE YOU CRY. >> PHYLLIS SPEER: OH, THAT MAKES YOU HEALTHY.
FOR YOUR CARDIOLOGIST, THIS MAKES UP FOR ALL OF THE BUTTER AND STUFF THAT WE USE BECAUSE
WE USE GARLIC. >> JOHN PHILPOT: IT'S GOOD FOR YOUR SINUSES, AND GOOD FOR
LOTS OF SPINNINGS. >> PHYLLIS SPEER: THAT'S RIGHT.
YOU PUT THAT IN THERE, AND THEN WE'RE GOING TO SIMMER THAT FOR ABOUT FIVE MINUTES.
YOU JUST WANT THOSE ONIONS TO START GETTING SOFT. AND THEN WE ADD ALL OF THE
TOMATO. THIS IS A BIG CAN OF DICED TOMATOES.
>> JOHN PHILPOT: YOU ARE GOING TO ADD IT ALL RIGHT IN THAT SPOT.
>> PHYLLIS SPEER: YES. NOW, LET ME TELL YOU WHAT YOU CAN DO.
IF YOU DON'T HAVE TIME TO DO THE SAUCE FROM SCRATCH, BECAUSE THAT'S WHAT WE'RE
DOING, THE SAUCE FROM SCRATCH, BUY A JAR OF THAT ALREADY-MADE SAUCE THAT'S GOT CHUNKY TOMAT
TOMATOES IN IT, AND DON'T TELL ANYONE. >> JOHN PHILPOT: THE TOMATO
BASIL SAUCE? >> PHYLLIS SPEER: OR JUST THE TOMATO SAUCE THAT'S GOT
CHUNKY BITS OF TOMATO AND STUFF IN IT, LIKE THAT. AND THEN DON'T TELL ANYONE.
SO THAT WAY YOU JUST BROWN YOUR MEAT -- >> JOHN PHILPOT: YOUR SECRET
IS SAFE WITH US. >> PHYLLIS SPEER: THAT'S RIGHT!
YOU BROWN YOUR MEAT, YOU PUT YOUR ONIONS AND GARLIC IN THERE, AND THEN YOU ADD THE
CANNED SAUCE. BUT WE'RE MAKING OURS FROM SCRATCH.
SO WE'VE USED A BIG CAN OF DICED TOMATOES. AND THEN WE'RE USING THIS SIZE
OF ITALIAN RECIPE TOMATOES. AND THESE ARE STEWED. >> JOHN PHILPOT: THAT'S A
GOOD IDEA. >> PHYLLIS SPEER: WELL, I KNEW IT WAS A GOOD IDEA!
>> JOHN PHILPOT: IT'S A GOOD IDEA! (LAUGHTER)
>> PHYLLIS SPEER: AND THEN A CAN OF TOMATO SAUCE, JUST PLAIN TOMATO SAUCE, AND THEN A
CAN OF TOMATO PASTE. AND IF YOU'VE NEVER DONE THIS, THIS IS THE WAY THAT I -- YOU
KNOW HOW YOU OPEN TOMATO PASTE AND YOU JUST TRY TO GET ALL OF IT OUT?
>> JOHN PHILPOT: IT NEVER COMES OUT. >> PHYLLIS SPEER: PUT IT ON
A THING LIKE THAT, YOU OPEN BOTH ENDS -- >> JOHN PHILPOT: WELL, IS
THAT SLICK AS CAN BE? >> PHYLLIS SPEER: YEP! OPEN BOTH ENDS AND SCOOT IT
RIGHT OUT WITH THE LID ON ONE END. WHAT DO YOU THINK ABOUT THAT?
>> JOHN PHILPOT: YOU COULD HAVE MADE A CURL ON THE TOP OF THAT.
(LAUGHTER) WHY DO YOU PUT IN TOMATO TOS SAUCE, TOMATO PASTE, AND
TOMATOES STEWED AND DICED? >> PHYLLIS SPEER: BECAUSE IT'S FOUR DIFFERENT FLAVORS.
STOW MAY TOE PASTE IS A CONCENTRATED RICH FLAVOR. TOMATO SAUCE IS A ONE-STEP
RIGHT ABOVE THAT AND THEN THE DICED TOMATOES AND THE STEWED TOMATOES ITALIAN STYLE GIVE IT
TEXTURE AND SOME FLAVOR BECAUSE IT HAS SOME SPICES IN IT.
AND THEN WE'RE GOING TO PUT, OH, A COUPLE OF TEASPOONS OF ITALIAN SEASONING.
TWO TABLESPOONS OF FRESH PARSELY. >> JOHN PHILPOT: OKAY.
>> PHYLLIS SPEER: AND THEN WE'RE GOING TO TURN THAT DOWN TO SIMMER.
AND WE'RE GOING TO PUT A LID ON THIS, AND WE'RE GOING TO LET THIS SIMMER FOR ABOUT 30
MINUTES. TO MAKE OUR SAUCE. >> JOHN PHILPOT: ARE YOU
CALLING THIS THE SAUCE? >> PHYLLIS SPEER: THIS IS PART OF THE SAUCE.
THIS IS THE SAUCE. ♪
>> PHYLLIS SPEER: JOHN, WHILE THIS IS SIMMERING, WE'RE GOING TO MAKE THE SALAD.
>> JOHN PHILPOT: YOU'VE GOT TO PUT THE LID ON IT BECAUSE IT WILL BOIL DRY, RIGHT?
>> PHYLLIS SPEER: YOU ARE JUST SIMMERING, BECAUSE ALL OF THE TOMATOES AND EVERYTHING IS
COOKED, YOU JUST WANT THE FLAVORS TO BLEND. I AM GOING TO PUT THIS OVER
HERE. WOULD YOU GET THE BOWL FOR THE SALAD RIGHT THERE?
IT'S GOT ALL OF THE GOODIES IN IT. >> JOHN PHILPOT: THE WHOLE
THING? >> PHYLLIS SPEER: THE WHOLE THING!
THE WHOLE KIT AND CABOODLE. THAT'S WHAT WE'RE GOING TO MAKE THEM IN THIS IS ONE OF
THOSE REAL EASY THINGS TO DO, TOO. >> JOHN PHILPOT: THIS IS THE
SALAD. >> PHYLLIS SPEER: I AM TRYING TO MAKE ALL OF THIS
STUFF EASY SO YOU CAN GO HOME. DO YOU LIKE BASIL? >> JOHN PHILPOT: OH, GOSH,
YEAH. >> PHYLLIS SPEER: I LOVE BASIL.
>> JOHN PHILPOT: DO YOU THINK BASIL SMELL AS LITTLE BIT LIKE MINT?
>> PHYLLIS SPEER: YEAH, SOMEWHAT. >> JOHN PHILPOT: A LITTLE
BIT. >> PHYLLIS SPEER: NOW THIS, IS OUR BOWL.
IF YOU CAN PICK A TIME OF THE YEAR WHEN YOU CAN GO TO THE FARMER'S MARKET, AND BUY
REALLY GOOD TOMATOES, OR THIS DISH IS ACTUALLY THE BEST MADE IN THE SUMMERTIME WHEN YOU'VE
GOT YOUR OWN FRESH TOMATOES, OR YOU'VE GOT, YOU KNOW, YOU CAN GO TO THE FARMER'S MARKET,
OR YOU CAN ACTUALLY BUY, YOU KNOW, REAL TOMATOES. NOT THOSE HOT HOUSE ONES THAT
DON'T TASTE LIKE ANYTHING. BUT YOU CAN BUY BASIL IN THE SUPERMARKET ANYMORE YEAR-ROUND
FRESH. SO THAT WOULD ACTUALLY -- THIS DISH YOU COULD PROBABLY TAKE
THOSE AND PUT TOMATOES AND SOUP THEM UP. >> JOHN PHILPOT: I BET YOU
COULD BUY ALMOST ANYTHING WE'VE GOT HERE AT A FARMER'S MARKET.
>> PHYLLIS SPEER: THIS IS BALSAMIC VINEGAR AND BASIL TOMATOES.
>> JOHN PHILPOT: THEY'RE WILD AND CRAZY! >> PHYLLIS SPEER: AREN'T
THEY PRETTY? YOU WANT TO MAKE THICK SLICES. SO WE'LL SLICE TWO OR THREE
DIFFERENT KINDS. AND THIS RECIPE IS SO SIMPLE THAT THERE'S REALLY LOT --
LOOK, NOW, SEE. YOU'VE GOT TO ADMIT THAT'S PRETTY.
>> JOHN PHILPOT: IT REALLY IS. I WONDER WHAT THE VARIETY ON
THAT TOMATO IS? >> PHYLLIS SPEER: MY FRIENDS AT THE FARMER'S MARKET, I
THINK THAT THIS ONE HAS GOT A BIG LONG NAME, AND I CAN NEVER --
>> JOHN PHILPOT: WELL, IT'S GOT FLUTED FLESH. (LAUGHTER)
>> PHYLLIS SPEER: I KNOW. LOOKS LIKE FLOWERS ARE IN THERE.
FLUTED FLESH. >> JOHN PHILPOT: YEP. >> PHYLLIS SPEER: OH, LOOK
AT THIS ONE THIS, IS A BIG ONE. >> JOHN PHILPOT: YEAH, AND
LOOK AT THE FLUTES. >> PHYLLIS SPEER: WE'LL JUST CUT THIS OUT.
AREN'T THEY PRETTY? >> JOHN PHILPOT: BEAUTIFUL! >> PHYLLIS SPEER: BUT YOU
ARE JUST GOING TO LOVE THIS, AND IT'S A GREAT WAY TO -- AND HAVE YOU EVER GROWN BASIL?
>> JOHN PHILPOT: NO. >> PHYLLIS SPEER: IT'S ONE OF THE EASIEST HERBS TO GROW.
IT WON'T WINTER OVER. LET'S PUT PINK ONES IN THERE. BUT YOU CAN ACTUALLY GROW IT
IN A POT IN YOUR HOUSE YEA YEAR-ROUND. IT'S REAL EASY.
MY SUGGESTION IS NOT TO GROW -- NOT TO TRY TO GROW IT FROM SEED.
IT'S JUST A LOT EASIER IF YOU JUST BUY THE PLANT IN THE SPRINGTIME.
>> JOHN PHILPOT: YEAH. LET SOMEBODY ELSE SPROUT THEM FROM SEED, AND THEN GET THEM
TO GROW. >> PHYLLIS SPEER: LET SOMEBODY ELSE GET THAT STARTED
FOR YOU. >> JOHN PHILPOT: YEAH. SO YOU ARE GOING TO COVER THE
WHOLE BOTTOM OF THIS WITH TOMATO? >> PHYLLIS SPEER: YES.
WITH ONE LAYER YOU WANT TO COVER THE BOTTOM OF YOUR -- YOU KNOW, YOU CAN MAKE IT AS
BIG OR AS LITTLE AS YOU HAVE AND WANT. >> JOHN PHILPOT: PHYLLIS, I
AM JUST ABSOLUTELY FASCINATED BY HOW PRETTY THOSE THINGS ARE.
>> PHYLLIS SPEER: I KNOW. I WILL TRY TO FIND OUT THE VARIETY.
WELL, I WON'T TRY TO, BUT I WILL FIND OUT THE VARIETY, AND THEN WE CAN PUT IT ON THE
WEBSITE. AND THEN PEOPLE CAN KNOW. OR IN THE NEWSLETTER.
>> JOHN PHILPOT: OKAY. >> PHYLLIS SPEER: SO I BELIEVE THAT WE CAN GET ONE
MORE IN THERE IF WE TRIED. LOOK AT THIS LITTLE BITTY ONE. >> JOHN PHILPOT: THAT LITTLE
SWEET THING. >> PHYLLIS SPEER: LITTLE SWEET THING.
>> JOHN PHILPOT: BOY, THEY REALLY MAKE THE REGULAR TOMATO LOOK A LITTLE --
(LAUGHTER) -- A LITTLE -- >> PHYLLIS SPEER: THEY DO DON'T THEY?
>> JOHN PHILPOT: UH-HUH. THEY'RE SHYING AWAY FROM EACH OTHER.
>> PHYLLIS SPEER: AND I DO WANT YOU TO KNOW THAT I DID WASH THESE.
>> JOHN PHILPOT: DID YOU? >> PHYLLIS SPEER: YEAH. >> JOHN PHILPOT: FOR A
CHANGE. >> PHYLLIS SPEER: YEAH. I THOUGHT THAT MAYBE YOU
ALREADY HAD YOUR FIBER FOR THE DAY. >> JOHN PHILPOT: UH-HUH,
YEAH. >> PHYLLIS SPEER: NOW, THEN WHAT WE DO IS YOU TAKE AND I
AM GOING TO PUT THESE BACK IN HERE. AND THEN WHAT YOU DO IS TAKE
ABOUT A QUARTER CUP BASIL, NO NOW, IN MY OPINION, YOU CAN'T HAVE TOO MUCH BASIL.
AND I WANT TO TELL YOU SOMETHING ABOUT THE BASIL, TOO.
TRY TO GET THE -- TRY NOT TO USE THE BASIL WHERE THE FLOWER STEM IS ALREADY COMING UP
BECAUSE YOU WILL FIND THAT IT'S A LOT STRONGER AND A LITTLE MORE BITTER.
SO IF YOU CAN GET IT -- >> JOHN PHILPOT: GET IT DOWN TO THE STEM A LITTLE BIT.
>> PHYLLIS SPEER: WHERE THE FLOWER STEMS. AND IF YOU KEEP PINCHING BASIL
BACK, IT WILL JUST KEEP GROWING AND BUSHING OUT. AND THEN ANOTHER LITTLE TRICK
IS -- >> JOHN PHILPOT: THIS IS WHAT?
>> PHYLLIS SPEER: THIS IS BASIL. I JUST GOT SOME OFF BECAUSE I
WAS GOING TO SHOW YOU A LITTLE TRICK. IF YOU WILL JUST PILE --
>> JOHN PHILPOT: STACK THEM! >> PHYLLIS SPEER: UH-HUH. RIGHT ON TOP OF EACH OTHER,
AND THEN KIND OF TROLL IN A -- ROLL IT IN A LITTLE CURL, CUT THE STEMS OFF, AND THEN
CUT IT JUST LIKE THAT, IT MAKES REALLY THIN LITTLE SLICES THAT ARE JUST RIGHT.
THEY'RE JUST RIGHT FOR EATING AND PUTTING ON YOUR SALAD. >> JOHN PHILPOT: PHYLLIS,
DID YOU EVER TRY A PRINCE ALBERT? >> PHYLLIS SPEER: I BET I
COULD HAVE DONE IT, THOUGH. WE'LL TRY THAT SOME TIME. AND THEN YOU SPRINKLE THE
BASIL JUST LIKE THAT, AND THEN WHAT I LIKE TO DO IS ADD MY SALT A LITTLE BIT OF SALT.
>> JOHN PHILPOT: YOU HAVE TO SQUEEZE THE BASIL A LITTLE BIT TO RELEASE THE FLAVOR?
>> PHYLLIS SPEER: WHEN YOU CUT IT, IT DOES. YOU CAN ALREADY SMELL THAT.
AND THEN YOU DRIZZLE IT YOU DRIZZLE BALSAMIC VINEGAR, IT'S SO GOOD, I COULD DRINK THIS
STUFF. DRIZZLE IT ON THERE. I THINK THAT ON THE RECIPE I
PUT AMOUNTS. >> JOHN PHILPOT: IT LOOKS LIKE WORST SHIRE SAUCE.
>> PHYLLIS SPEER: ISN'T IT GOOD? YOU KNOW WHAT?
I'VE GOT SOME OLIVE OIL RIGHT HERE. THE BEST -- AND THEN YOU JUST
DRIZZLE OLIVE OIL OVER THIS. NOW, YOU WANT THESE TO SET, OH, PROBABLY AT LEAST AN HOUR
BECAUSE THEY GET BETTER. AND THEN I'M GOING TO SHOW YOU A TRICK AFTER THEY'VE SETTLED,
AND YOU GET TO COME BACK AND EAT THEM. NOT ONLY ARE THE TOMATOES AND
THINGS DELICIOUS, BUT THE BEST THING IS TO TAKE A GOOD PIECE OF BREAD AND SOP THAT JUICE.
♪
♪ >> PHYLLIS SPEER: ARE YOU READY TO HELP ME FIX THIS UP LASAGNA?
>> JOHN PHILPOT: YEP, YEP, YEP. >> PHYLLIS SPEER: ALL RIGHT.
WE'VE GOT THE TOMATOES AND STUFF, AND THEY'RE GOING GOOD. NOW WE'RE GOING TO MAKE THE
CHEESY PART. THE FIRST THING THAT DO YOU IS WE'RE GOING TO DUMP, OH, A 1
16-OUNCE CARTON OF COTTAGE CHEESE. COTTAGE CHEESE.
AND THEN WE HAVE RICOTTA CHEESE. >> JOHN PHILPOT: RICOTTA!
>> PHYLLIS SPEER: OR RICOTTA CHEESE, WHATEVER YOU WANT TO CALL IT.
THAT'S KIND OF THE WAY THAT WE HILLBILLIES SAY IT. (LAUGHTER)
>> JOHN PHILPOT: MY ITALIAN ACCENT IS NOT GETTING THERE AS EASY.
>> PHYLLIS SPEER: OH, I DON'T KNOW, IT WAS PRETTY GOO GOOD.
AND THEN WE'RE GOING TO PUT A ABOUT A HALF A CUP OF GRATED FARM SAWN.
AND THEN THE REST OF OUR PARSELY WHICH IS TWO MORE TABLESPOONS OF PARSELY.
AND ONE EGG. HOPEFULLY I DIDN'T GET ANY SHELLS IN THERE.
>> JOHN PHILPOT: WANT TO EAT SOME MORE STUFF, EAT SOME MORE SHELLS.
>> PHYLLIS SPEER: THAT GIVES THE MOST FIBER, HUH? >> JOHN PHILPOT: THAT'S IT!
>> PHYLLIS SPEER: AND THEN WE JUST MIX THAT UP LIKE THAT. NOW, I'VE ALREADY COOKED THE
LASAGNA NOODLES, AND WHAT I LIKE TO DO, YOU KNOW, TO COOK THEM AHEAD OF TIME, I LIKE TO
STICK THEM BACK IN COLD WATER, BECAUSE IT KEEPS THEM FROM STICKING TOGETHER.
>> JOHN PHILPOT: I AM GLAD YOU SAID THAT. MY HEART ALMOST STOPPED WHEN
YOU REACHED IN THERE. I THOUGHT, MY GOODNESS! SHE WILL BRING BACK A BUNCH OF
BONES. >> PHYLLIS SPEER: AND THEN I JUST KIND OF DO LIKE THAT TO
GET THE WATER OFF OF THEM. BUT THE FIRST THING THAT WE'RE GOING TO DO IS -- THERE IS OUR
TOMATO SAUCE, AND IT'S HOMEMADE, SO YOU ARE GOING TO LIKE IT A LOT BETTER.
OH, WE'RE GOING TO PUT MAYBE ABOUT THAT MUCH IN THE BOTTOM. IN THE BOTTOM OF YOUR LASAGNA
PAN. >> JOHN PHILPOT: KIND OF SPREAD IT OUT.
>> PHYLLIS SPEER: WHAT I LIKE TO DO IS COAT IT WITH OLIVE OIL.
>> JOHN PHILPOT: IT'S NOT REALLY COVERED, Y'ALL. >> PHYLLIS SPEER: JUST MAKE
AS BUSINESS FOR IT. BECAUSE THE NEXT THING YOU WILL DO IS PUT DOWN YOUR
NOODLES. IF YOU PUT THEM ON THE BASE THERE, IT KIND OF WOULD STICK.
>> JOHN PHILPOT: I SEE YOU WHY ARE PUTTING IT IN COLD WATER.
>> PHYLLIS SPEER: YEAH. THAT WAY THEY DON'T STICK TOGETHER, AND THEY'RE A LOT
EASIER TO WORK WITH. THEN WE'RE GOING TO PUT A LAYER --
>> JOHN PHILPOT: JUST ONE LAYER? >> PHYLLIS SPEER: AT THIS
POINT WE'LL PUT A LAYER OF THOSE NOODLES. >> JOHN PHILPOT: IS THIS CAN
PAN CALLED A LASAGNA PAN? I MEAN, THREE STRIPS FITS IN THERE.
>> PHYLLIS SPEER: I THINK I AM JUST LUCKY. (LAUGHTER)
AND THEN WE'RE GOING TO PUT MORE MEAT SAUCE. >> JOHN PHILPOT: THAT'S
MORE. >> PHYLLIS SPEER: SOME MORE. >> JOHN PHILPOT: THAT'S MORE
THAN YOU HAD ON THE BOTTOM. >> PHYLLIS SPEER: RIGHT. BUT YOU'VE GOT TO REMEMBER
THAT THE MAIN INGREDIENT, YOU KNOW, OF THIS THE MEAT AND THE TOMATO CAUSE IS KIND OF REALLY
GOOD, BUT IT'S NOT THE MAIN THING. IT'S ALL OF THESE CHEESES.
>> JOHN PHILPOT: YOU CALL IT SECONDARY TO THE CHEESES. >> PHYLLIS SPEER: RIGHT.
AND THEN WE'RE GOING TO LAYER THE -- A LAYER OF THIS CHEESE MIXTURE.
AND THEN WE'RE GOING TO KIND OF DO THAT LIKE THAT. AND I'VE GOT ANOTHER SPREADER
RIGHT HERE THAT -- AND IT'S NOT AN EXACT SCIENCE. YOU DON'T HAVE TO WORRY TOO
MUCH ABOUT IT. YOU DON'T HAVE TO GET IT EXACTLY RIGHT.
AND THEN WE'RE GOING TO PUT, OH, ABOUT -- THIS IS PROVOLON PROVOLONE, SMOKED PROVOLONE
CHEESE. >> JOHN PHILPOT: SMOKE PROVIDE LOAN!
>> PHYLLIS SPEER: UH-HUH. SO WE'RE GOING TO PUT >> JOHN PHILPOT: WHAT DOES THAT TASTE
LIKE? >> PHYLLIS SPEER: HAVE A LITTLE TASTE.
YOU WILL LOVE IT. THEN WE COME BACK WITH ANOTHER LAYER OF NOODLES.
>> JOHN PHILPOT: ANOTHER LAYER OF THE SAUCE. >> PHYLLIS SPEER: ANOTHER
LAYER OF THE SAUCE. ACTUALLY, WHAT YOU END UP WITH LIKE THREE LAYERS OF THE
TOMATO MEAT SAUCE, AND THEN TWO LAYERS OF THIS CHEESE MIXTURE.
AND THEN TWO LAYERS OF CHEESE. >> JOHN PHILPOT: THAT'S GOING TO BE --
>> PHYLLIS SPEER: THAT'S GOING TO BE PERFECT, ISN'T IT? >> JOHN PHILPOT: AND IT WILL
LOOK NICE. >> PHYLLIS SPEER: WE DON'T PUT ANYMORE CHEESE ON IT UNTIL
IT'S ALMOST DONE. AND WE'LL PUT A LAST LAYER OF CHEESE TO MELT WHEN IT'S DONE.
WE'RE GOING TO COVER THIS WITH ALUMINUM FOIL, AND THEN WE'RE GOING TO HAVE TO PUT IT IN THE
OVEN TO COOK ABOUT AN HOUR. >> JOHN PHILPOT: OKAY. >> PHYLLIS SPEER: SO IF YOU
COULD BE SO KIND AS TO OPEN THAT OVEN DOOR, GOOD GRIEF, I THINK THAT WE MAY HAVE TO GET
A FORKLIFT. (LAUGHTER) >> JOHN PHILPOT: YOU CAN
HANDLE IT? >> PHYLLIS SPEER: 72 POUNDS OF LASAGNA, BOY, I HOPE THAT
YOU ARE HUNGRY! (LAUGHTER) I AM GOING TO SET THIS TIMER.
AND WE'LL GO OVER HERE AND SEE WHO CAN TELL THE BIGGEST LIE. >> JOHN PHILPOT: I BROUGHT
MY PANTS WITH THE RUBBER POCKETS IN CASE I AM NOT QUITE HUNGRY ENOUGH TO HANDLE ALL OF
THAT. >> PHYLLIS SPEER: THAT WILL WORK.
(LAUGHTER)
>> PHYLLIS SPEER: OKAY, JOH JOHN, COME ON IN HERE. HERE ARE ALL OF THESE LITTLE
TURTLES, I ALREADY SKINNED THEM FOR YOU. >> JOHN PHILPOT: THAT'S NOT
WHAT I WAS EXPECTING TO SEE. SPEAR THOSE ARE LITTLE TURTLE TURTLES.
>> JOHN PHILPOT: ARE THEY CARAMELS? >> PHYLLIS SPEER: THEY'RE
CARAMELS. >> JOHN PHILPOT: WHEN I WAS A BOY THAT WAS A RADIO SERIES
ON, BOBBY BENSON ON THE BRB RANCH BOYS, AND HE WAS SPONSO SPONSORED BY KRAFT.
AND HE COULDN'T SAY EITHER ONE. >> PHYLLIS SPEER: SOME
PEOPLE SAY CARAMEL. >> JOHN PHILPOT: HE CALLED IT CRAMELS.
(LAUGHTER) >> PHYLLIS SPEER: THIS IS ANOTHER EASY RECIPE, BUT FUN.
YOU WILL WANT TO REMEMBER THIS ONE. IF YOU WANT TO KIND OF IMPRESS
PEOPLE, YOU CAN DO THIS AND IT'S TOO EASY. >> JOHN PHILPOT: TURTLE
CUPCAKES? >> PHYLLIS SPEER: FIRST THING IS A BOX OF BROWNIE MIX.
I LIKE TO GET THE ONES WITH THE HERSHEY KISSES AND ALL OF THE EXTRA STUFF IN THERE.
>> JOHN PHILPOT: FIRST THING IS GO AHEAD AND DUMP THE WHOLE THING, PACKAGE AND ALL,
BECAUSE IT WILL FALL OUT, AND IF YOU DUMP IN THE BOWL WITH THAT IN MIND YOU WON'T SPILL
IT EVERYWHERE. >> PHYLLIS SPEER: THEN WE'RE GOING TO PUT THREE EGGS, AND
IF YOU DO THE MIX -- OOPS, I ABOUT LOST THAT ONE. IF DO YOU IT LIKE ON THE BOX,
IT ONLY SAYS TWO EGGS, BUT WE'RE GOING TO PUT THREE EGGS. >> JOHN PHILPOT: WHY?
>> PHYLLIS SPEER: IT MAKES THEM MORE MOIST, AND MORE LIKE --
>> JOHN PHILPOT: GOOEY. >> PHYLLIS SPEER: YEAH. AND THEN WE'LL ADD TWO
TABLESPOONS OF WATER -- NO, THREE TABLESPOONS OF WATER. I FORGOT MY RECIPE.
>> JOHN PHILPOT: FIRST TIME YOU HAVE USED WATER IN ANYTHING.
(LAUGHTER) >> PHYLLIS SPEER: AND A HALF A CUP OF OIL?
>> JOHN PHILPOT: OLIVE OIL? >> PHYLLIS SPEER: THIS IS CANOLA.
I WAS THINK BEING YOUR HEART. I AM TRYING TO TAKE CARE OF YOU.
IT DOESN'T MATTER THAT IT HAS THREE
>> PHYLLIS SPEER: MIX THIS UP. >> JOHN PHILPOT: THAT TAKES
>> JOHN PHILPOT: I'VE FOUND SOMETHING AT LONG LAST I AM QUALIFIED FOR.
>> PHYLLIS SPEER: IT'S ONLY TAKEN HOW MANY YEARS, AND FINALLY HE IS HELPING TO COOK!
(LAUGHTER) >> JOHN PHILPOT: DON'T TELL ANYBODY!
>> PHYLLIS SPEER: WE WON'T TELL ANYONE. YOU ARE GETTING BEHIND ON YOUR
JOB THERE. >> JOHN PHILPOT: I HAVE TO CATCH UP WITH MY SQUARES HERE.
>> PHYLLIS SPEER: THIS IS A REAL FUN THING TO DO. THESE STAY REAL MOIST.
THESE ARE GOOD TO MAKE AHEAD FOR PICNICS, OR TO MAKE AHEAD FOR CAMPS.
I AM GOING TO GO BACK AND COVER ALL OF THESE UP. I TELL YOU WHAT YOU CAN DO
TAKE THIS LITTLE PACKAGE OF PECANS, AND JUST SPRINKLE A FEW PECANS ON TOP.
>> JOHN PHILPOT: OKAY. >> PHYLLIS SPEER: NOW YOU WON'T HAVE TO REACH OVER ME.
>> JOHN PHILPOT: PHYLLIS, YOU KNOW WHAT? WOULD YOU HAVE MADE AN
OUTSTANDING INDUSTRIAL ENGINEER. >> PHYLLIS SPEER: WE'RE G
GOING TO PUT THESE IN A 35 350-DEGREE OVEN FOR ABOUT 2 25-30 MINUTES.
JUST UNTIL YOU CAN STICK A TOOTHPICK IN THEM. AND THEN, LOOK HERE.
AND THEN YOU ARE GOING TO TASTE SOMETHING THAT IS LARRAPIN!
♪
>> PHYLLIS SPEER: OKAY! MAN, DOES THAT LOOK GOOD! 'S JUST GOING TO PUT THE
FINISHING TOUCHES ON THIS LASAGNA. I AM GOING TO SPRINKLE THE
REST OF THIS CHEESE, AND YOU JUST WANT TO PUT IT BACK IN THE OVEN JUST LONG ENOUGH TO
MELT THIS CHEESE AND THEN WE WILL BE READY TO EAT!
>> PHYLLIS SPEER: AS SOON AS YOUR LASAGNA IS DONE, YOU WANT TO TAKE IT OUT OF THE OVEN AND
LET IT SIT FOR AT LEAST 10 MINUTES. THAT ALLOWS IT TO COOL DOWN,
AND ALLOWS THE FLAVORS AND THINGS TO MELD TOGETHER. AND BESIDES THAT, JOHN HAS
ABSOLUTELY REFUSED TO EAT HOT CHEESE ANYMORE. SO I HAD TO DO THAT ANYWAY.
HERE WE GO, JOHN. LOOK THERE, I HOPE THAT YOU ARE HUNGRY!
I HOPE THAT YOU ARE HUNGRY. >> JOHN PHILPOT: THAT IS BEAUTIFUL.
>> PHYLLIS SPEER: LOOK AT THAT. ARE YOU READY TO TASTE?
>> JOHN PHILPOT: OH, YES, GOODNESS. >> PHYLLIS SPEER: THERE IS
JUST A LITTLE BIT OF SMOKE COMING OUT OF THAT. , THAT'S COOLED OFF.
AREN'T YOU GLAD I LET IT COOL OFF FOR 10 MINUTES? >> JOHN PHILPOT: THERE IS
THE LASAGNA. PHYLLIS, HOW ABOUT 10 MORE? >> PHYLLIS SPEER: VENISON
LASAGNA, AND THESE ARE BALSA BALSAMIC VINEGAR TOMATO AND BASIL.
>> JOHN PHILPOT: WE CALL IT A SALAD. >> PHYLLIS SPEER: YES.
AND HERE IS A PIECE OF BREAD, BECAUSE AS SOON AS THE CAMERAS ARE OFF, I WANT YOU TO TEAR
THAT BREAD AND SOP THIS JUICE. >> JOHN PHILPOT: I CAN'T DO IT WITH THE CAMERAS ON, RIGHT?
IT'S ILL-MANNER ED. >> PHYLLIS SPEER: YOU GO FOR IT!
(LAUGHTER) I AM GOING TO COME AROUND AND HAVE MYSELF A BITE.
THIS IS THE FIRST TIME THAT I AM EVER -- >> JOHN PHILPOT: YOU AND I HAVE EVER SAT DOWN
AT MEAL TOGETHER. >> PHYLLIS SPEER: THAT'S RIGHT.
WE DON'T USUALLY THIS MAY BE THE FIRST TIME THAT YOU HAVE SAT DOWN TO EAT.
>> JOHN PHILPOT: YEAH! >> PHYLLIS SPEER: SO WHILE YOU ARE TASTING, I AM GOING TO
DISH ME UP A BITE, AND THEN YOU JUST TELL ME WHAT YOU THINK ABOUT IT.
>> JOHN PHILPOT: I AM GOING TO FLATTEN THAT DUDE OUT. (LAUGHTER)
AND, YOU KNOW, I CUT PUT THOSE TOMATOES ON TOP OF IT. >> PHYLLIS SPEER: YOU THINK
THAT WOULD COOL? MAYBE WE SHOULD TRY THE TOMATO FIRST?
>> JOHN PHILPOT: IT WOULD EAT THE TOMATO AND COOL DOWN THE LASAGNA.
>> PHYLLIS SPEER: SPEAR DON'T FORGET AS SOON AS YOU GET THROUGH TASTING THAT,
YOU'VE GOT THE CUPCAKES, TURTLE CUPCAKES. VENISON LASAGNA, BALSAMIC
TOMATOES AND BASIL, AND TURTLE CUPCAKES. >> JOHN PHILPOT: AND THE
FINAL JOB OF CARAMEL PLACEMENT I HAVE SEEN. >> PHYLLIS SPEER: DID YOU A
REALLY GOOD JOB!
>> JOHN PHILPOT: GOLLY! WE'RE GOING TO HAVE A HOUSE FULL OF GUESTS.
>> PHYLLIS SPEER: UH-HUH.
>> PHYLLIS SPEER: ISN'T THAT GOOD WHEN IT'S WARM? >> JOHN PHILPOT: MMMMM!
COOKING ON THE WILD SIDE FEATURED RECIPES ARE AVAILABLE ON THE WEB AT
WWW.AETN.ORG/COOKING ON THE WILD SIDE. OR BY CALLING AETN VIEWER
SERVICES AT 1-800-662-2386. >> PHYLLIS SPEER: I AM GOING TO EAT, JOHN.
I AM GOING TO SEE IF I CAN DO THIS LIKE JOHN DOES. NOW, JOHN TAKE AS BITE, AND HE
HE SAYS, "MMMM." PHYLLIS, I THINK THIS IS THE BEST THING YOU'VE EVER COOKED!
>> JOHN PHILPOT: UH-HUH. THIS IS! DEFINITELY!
(LAUGHTER) >> PHYLLIS SPEER: JOHN, JUST SOP THAT RIGHT DMOUN
THERE. DID YOU LIKE THE FLAVOR OF THESE TOMATOES?
IT'S JUST THE EASIEST THING IN