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Cooking on the Wildside April 2013

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Mary's Very Berry Blueberry Pie

Crust:
  • 1 cup unbleached flour
  • 1 stick butter, melted
  • cup chopped pecans

Mix the ingredients together in a small bowl. Pour into a 9-inch pie plate and beginning in the center, press crust to edge and up the sides. Bake at 350-degrees for 30 minutes. Remove from oven and cool.

Blueberry Filling:
  • cup water
  • cup sugar
  • 4 cups frozen blueberries
  • 3 Tbsp. corn starch

Place cup water, sugar, and 1 cup blueberries in a heavy sauce pan. Bring to boil. Boil for one minute. Add cornstarch to cup water. Gradually stir into blueberry mixture in saucepan. Stirring constantly, cook until thickened. Remove from heat and add the remaining 3 cups of blueberries, stirring gently.

Pour into prepared pie shell and refrigerate until set.

Venison Goulash

  • 3 lbs. venison roast (may substitute 1 lb. beef round steak for 1 lb. venison)
  • Salt & pepper
  • ? cup vegetable oil
  • 3 large onions, chopped
  • 8 cloves garlic, chopped
  • 5 Tbsp. sweet Hungarian paprika
  • ¼ cup unbleached flour
  • 2 cans low sodium chicken broth
  • 2 Tbsp. tomato paste
  • 2 bay leaves
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 cup sour cream

Cut meat into 1 ½-inch cubes. Salt and pepper generously. Pour ? the oil into a #14 Dutch oven. Brown half the meat in oven. Remove from oven, and place in bowl. Add another ? oil, and brown the rest of the meat. Add to bowl, and set aside. Add remaining ? oil. Add onions, reduce heat to medium and cook, stirring frequently, to a nice golden brown. Stir in garlic. Mix well. Add paprika and flour. Stir until mixture is well coated and fragrant.

Pour in 1 can chicken broth, and stir to loosen browned bits in bottom of oven. Add tomato paste, bay leaves, red pepper and green pepper. Mix well. Add second can of chicken broth and meat to the pot, stirring until meat is covered with juices.

Cook at 300-degrees for two hours (11 coals on bottom and 17 coals on top. After one hour of cooking, add 5 coals to bottom and 9 to top). Recipe may be cooked in oven at home.

Mix sour cream with about half the juices from the oven, then stir the mixture into the oven?s contents. Salt and pepper to taste. Serve over noodles.

Venison Pasta Sauce

  • 1 pkg. Italian Sausage, mild
  • 1 lb. ground venison
  • Extra virgin olive oil
  • 1 medium onion, chopped
  • 1 green pepper, chopped
  • 1 red, yellow or orange pepper, chopped
  • 1 8 oz. pkg. mushrooms, sliced
  • 1 28 oz. can diced tomatoes
  • 1 can tomato paste
  • 2 cloves garlic
  • 2 Tbsp. oregano
  • 2 bay leaves
  • Dash crushed red pepper
  • Dash ground cloves
  • 2 Tbsp sugar

Slice each sausage in five pieces. Remove casing if desired. Brown in large skillet. Remove to bowl. Brown venison in skillet, adding small amount of olive oil, if needed. Add onions, peppers and mushrooms. Cook until soft. Return sausages to skillet, and add remaining ingredients. Cook over low heat until vegetables are tender and flavors are blended. Remove garlic cloves and bay leaves before serving. This may be used on any type of pasta. Also, makes an excellent dip to use with tortilla chips.

TRANSCRIPT

CAN YOU BELIEVE IT? > NO I CAN'T.

WE ARE HAVING LOTS OF FUN.

AND WE ARE THERE AND HAVING FUN.

WE'VE DONE ALL OVER THE STATE AND COOKED A LOT OF DIFFERENT THINGS.

OUR LADY PHYLLIS SPEER WITH THE ARKANSAS FISH AND GAME COMMISSION CREATED SOMETHING REALLY FINE. YOU CAN USE IT ALL KINDS OF WAYS.

THIS IS ONE OF THOSE RECIPES THAT IS JUST SO VERSATILE, IT IS SO MUCH FUN TO MAKE, A PRETTY DISH WHEN YOU ARE THROUGH WITH IT. YOU CAN USE IT FOR SO MANY THINGS. I WILL TELL YOU ABOUT IT AS I GO ALONG.

YOU WILL NEVER HAVE A MORE COLORFUL ONE.

IT IS CALLED VENISON PASTA SAUCE, I GOT MY RECIPE FROM A FRIEND IN MINNESOTA THAT I COOK WITH SOMETIMES BUT I KIND OF CHANGED IT BECAUSE SHE LIKES HER FOOD A LITTLE MORE MILD THAN I DO. FIRST THING WE WILL TAKE THE ITALIAN SAUSAGE, GET THE MILD ONES, SLICE IT INTO PIECES ABOUT--

BITE-SIZE.

--  I LIKE TO TAKE THIS OUT OF SKIN OFF, SOME PEOPLE DO AND SOME PEOPLE DON'T BUT I WANT TO SHOW YOU THAT I LIKE TO DO THAT.

YOU LIKE TO DO IT. I AM SURE I WOULD WANT TO DO IT.

THIS IS ANOTHER ONE OF THOSE RECIPES THAT YOU CAN USE IN YOUR DUTCH OVEN IN A CAMP, IT'S A REALLY GOOD CAMPER RECIPE.

WERE GOING TO DO IT IN AN ELECTRIC SKILLET. DO YOU CALL THAT A SKILLET? IT DOESN'T HAVE A HANDLE.

YOU CAN BUY THOSE OLD-FASHIONED SKILLETS  THAT I KNOW OF; I HAVEN'T BEEN ABLE TO FIND ONE BECAUSE I WAS LOOKING FOR ONE. WHEN I HAVE TO BE COOKING DEMONSTRATIONS AND THING THIS IS REAL HANDY TO HAVE A LOT OF TIMES. THE FIRST THING WE DO IS SLICE UP THAT SAUSAGE, AND WE ARE GOING TO BROWN THAT. WELL THANKS JOHN. WHEN THE SAUSAGES GET BROWN, WE WILL TAKE THEM OUT AND THEN WE WILL GROUND VENISON. IF YOU NOTICE THE RECIPE HAS THAT YOU CAN USE ALL OF ALL OF YOU NEED FAT BUT I HAVE NEVER NEEDED FAT BECAUSE TYPICALLY WHAT HAPPENS IS ENOUGH FAT COOKS OUT OF THE SAUSAGE.

IT HAS THIS TIME. IT SMELLS MUCHO ITALIANO.

WE NEED A POUND OF VENISON,GROUND UP. AND WE WILL BROWN THAT. ONCE YOUR MEAT GETS BROWN, ADD VEGETABLES AND COOK WITH THE SAUCE; WE HAVE ONE ONION THAT WE CHOPPED UP.

THAT IS GOING TO BE PRETTY.

AND THEN WE HAVE  GREEN PEPPER, THEN USE EITHER RED OR ORANGE OR YELLOW PEPPER. I USE THE ORANGE, IT MAKES IT THAT MUCH PRETTIER. JUST A SWEET PEPPER. THE RED ONES AND ORANGE ONES ARE A LITTLE SWEETER, WE MAKE THAT ALL UP AND COOK THAT UNTIL THE VEGETABLES START TO GET SOFT. NOW YOU CAN SEE HOW THE VEGETABLES, YOU COOK IT INTO THE VEGETABLES GET TENDER, AND THEN WE ADD ALL THE REST OF THE INGREDIENTS. WE WILL PUT THE SAUSAGE BACK AND IT AND THEN ADD THE REST OF THE INGREDIENTS AND THEN LET IT SIMMER FOR ABOUT 15, 20 MINUTES. WOULD PUT THE SAUCE IS BACK IN; ADD A 28-OZ. CAN OF DICED TOMATOES.

PRETTY MUCH  THE MAKINGS OF A REALLY GOOD SOUP.

IT'S WONDERFUL AND YOU CAN USE IT FOR SO MANY DIFFERENT THINGS. THEN YOU PUT A CAN OF TOMATO PASTE. A COUPLE OF CLOVES OF GARLIC.

YOU ARE GOING TO GET A PAN FULL.

  AND A COUPLE OF BAY LEAVES, I HAPPEN TO BE USING ARKANSAS BAY LEAVES, FROM THE ARKANSAS FOLK CENTER. TINA GROWN BAY LEAVES. I HAVE ENOUGH UNTIL THE COWS COME HOME. WE ADD A PINCH OF DASH CRUSHED RED PEPPER. IT WILL SPICE IT UP. I WANT TO TELL YOU THAT THIS RECIPE ALSO WORKS REALLY WELL IF YOU ARE GOING TO -- WOULD CALL THIS IN ADDITION TO PASTA SAUCE, WE CALL IT VENISON SALSA. IF YOU ADD MORE RED PEPPER, YOU CAN SERVED AS AN APPETIZER WITH TORTILLAS CHIPS. THEN WE WILL PUT A COUPLE OF TABLESPOONS OF SUGAR.

SUGAR?

YEAH.

YOU MUST PUT A LID AT SOME POINT.

THEN IT WILL USE A COUPLE OF TABLESPOONS OF OREGANO, DRIED OREGANO, THAT FLAVORS IT UP. THERE IS ONE SECRET INGREDIENT THAT MY FRIEND CHRISTINE TOLD ME ABOUT AND I DON'T KNOW  WHY IT WORKS BUT IN ALMOST ANY MEAT DISH, JUST A PINCH OF GROUND CLOVES, NO MORE THAN A PINCH. IT REALLY BRINGS ALL THOSE FLAVORS OUT AND IT REALLY MAKES ALL THE DIFFERENCE IN THE WORLD.

YOU COULDN'T POSSIBLY TASTE IT.

YOU DON'T TASTE IT BUT IT DOES ENHANCE THE FLAVOR OF THE DISH. WE PUT A LID ON IT. YOU'LL BE READY TO TASTE. LOOK AT THIS, JOHN! ISN'T THIS A PRETTY DISH? YOU COULD CALL IT A VENISON SALSA. BE SURE AND TAKE  THE BAY LEAVES OUT. YOU DON'T WANT ANYBODY TO GET CHOKED ON THOSE. HE WANTS TO GET DOWN IN THE SAUSAGE.

OH YEAH.

WE TOOK A PACKAGE OF THE MILD ITALIAN SAUSAGE, BROWN BAT AND WE TOOK A POUND OF GROUND VENISON, WE GROUND THAT, GREEN PEPPER, FOR THE SECOND PEPPER USE A YELLOW OR RED OR ORANGE PEPPER, AND EIGHT OUNCE PACKAGE OF MUSHROOMS; WHEN THAT GOT SOFT THEN WE ADDED A BIG CAN OF DICED TOMATOES, A CAN OF TOMATO PASTE, TWO TABLESPOONS OF OREGANO, TO CLOVES OF GARLIC, A COUPLE OF BAY LEAVES. I WOULD PUT MORE CRUSHED RED PEPPER  IF I'LL USE THIS  AS A SALSA. A PINCH OF CLOVES, SIMMER 15-20 MINUTES.

  I MIGHT GO WITH LESS MILD SAUSAGE. HOTTER SAUSAGE. MORE ITALIANO1

WE CALL IT VENISON SAUCE AND USE IT FOR WHATEVER YOU WANT.

GOOD FOOD, GOOD ATMOSPHERE AND GOOD COMPANY. PHYLLIS SPEER FROM THE ARKANSAS FISH COMMISSION COOKS VENISON GOULASH.

ISN'T THIS A GREAT DAY TO BE OUT?

SUPER. NOT A CLOUD IN THE BLUE SKY. IS THAT ANOTHER EAGLE UP THERE?

WE HAVE SEEN BALD EAGLES. IT'S GLORIOUS.

WHITE RIVER.

VENISON GOULASH.

A HUNGARIAN DISH.

IT IS HUNGARIAN GOULASH EXCEPT WE ARE MAKING IT WITH VENISON. I HAVE ABOUT A THIRD -- I DID PUT SOME BEEF IN THIS AND ONE OF THE REASONS I DID IS BECAUSE  WHEN YOU MAKE GOULASH YOU WANT A LITTLE BIT OF MARBLING, A LITTLE BIT OF THE FACT TO GIVE IT RICHER FLAVOR BUT YOU DON'T HAVE TO DO THAT. IF YOU WANT TO USE STRAIGHT VENISON, IT'LL WORK. I LIKE THE LITTLE BIT OF THAT BEEF IN THERE. I HAVE CUBED UP ALL OF ABOUT THREE POUNDS, TWO POUNDS OF VENISON, AND ONE POUND OF BEEF.

I AM GOING TO HAVE TO GO GET SOME HELP, PHYLLIS.

THAT'S NEVER BEEN A PROBLEM WITH YOU.

YO ME OR THE OTHERS, THE CREW.

WE WILL COOK THIS IN A DUTCH OVEN; YOU CAN COOK IT IN YOUR HOME IF YOU WANT TO BUT YOU TAKE ABOUT THREE POUNDS OF MEAT, CUBE IT UP, SALT-AND-PEPPER GENEROUSLY.

I ALWAYS HEARD OF GOULASH.

HUNGARIAN GOULASH FROM ALL I READ ABOUT IT WHEN I STARTED TO MESS WITH THIS RECIPE, IS JUST A STEW, BUT IT HAS A LOT OF PEPPER, HUNGARIAN PAPRIKA, SWEET PEPPER.

THAT IS WHERE PAPRIKA CAME FROM, AND HUNGARIAN WORD. YOU KNOW WHAT IT MEANS? PEPPER.

IMAGINE THAT. WE WILL BROWNED THE MEAT. CAN YOU SMELL THAT?

I NEVER SAW THE LIKE OF ONIONS IN MY LIFE?

THREE LARGE ONIONS I FINISHED BROWNING THE MEAT AND TAKE IT OUT AND PUT THREE BIG ONIONS  IN THIS POT, A LITTLE MORE OIL AND YOU WANT TO GOES UNTIL THEY START GETTING BROWN.

IT'S NOT ONIONS I AM SMELLING.

WILL PUT A LITTLE BIT OF GARLIC,  JUST A LITTLE BIT. THAT'S ABOUT EIGHT CLOVES. I DON'T MINCE IT UP, I CHOP IT UP. YOU WANT TO PUT IT IN  AFTER THE ONIONS GET SOFT, IF YOU PUT IT BEFORE THEY WILL BURN. HERE IS A HUNGARIAN PART. SWEET PAPRIKA. WE WILL PUT ABOUT FIVE TABLESPOONS, ABOUT FIVE TABLESPOONS.

ARE YOU GOING TO SHAKE IT OUT?

I AM GOING TO MEASURE IT LIKE THIS. ONE, THERE'S TWO, THERE'S THREE, FOUR, AND THERE'S ABOUT FIVE. THEN SO THAT WE WILL HAVE SOMETHING TO FIX IT A LITTLE BIT, WILL PUT ABOUT A QUARTER CUP OF FLOUR,

WHEAT FLOUR?

UNBLEACHED FLOUR. A QUARTER CUP. GET THAT MIXED UP REALLY WELL. THEN WE ARE GOING TO ADD CHICKEN BROTH. YOU MAY ASK, WHY IN THE WORLD WOULD YOU ADD CHICKEN BROTH IF IT IS VENISON OR BEEF DISH? IT SEEMS TO TONE IT DOWN A LITTLE BIT AND NOT BE QUITE AS STRONG  OR AS RICH. WE WILL ADD ONE CAN OF CHICKEN BROTH AND THAT IS GOING TO LOOSEN UP ALL THOSE GOODIES ON THE BOTTOM, ALL THOSE PAN DRIPPINGS WHERE YOU BROWNED ALL THAT STUFF, THEN WE WILL PUT A COUPLE OF TABLESPOONS, LOOKS ABOUT RIGHT, TOMATO PASTE. THERE IS A WHOLE DIFFERENT FLAVOR  IF YOU USE TOMATO PASTE   THAN IF YOU USE TOMATO JUICE. THEN WE WILL ADD  ANOTHER CUP OF CHICKEN BROTH, A CHOPPED UP GREEN PEPPER, AND A CHOPPED UP RED PEPPER. IT WILL ADD A COUPLE OF BAY LEAVES. PUT THE LID. THIS HAS TO COOK FOR TWO HOURS. YOU AND I ARE GOING TO HAVE TO GO FISHING OR SOMETHING.

BUT WE HAVE TO PUT THE MEAT IN IT?

OH MY GOSH JOHN! I FORGOT TO PUT THE MEAT.

I GET A GOLD STAR.

I HAD A SENIOR MOMENT. I AM GOING TO PUT THE MEAT IN. GIVE IT A GOOD STIR.

THREE POUNDS OF IT.

THEN LET IT COOK FOR TWO HOURS.

PUT THE LID ON.

I WILL PUT THE LID ON. OKAY JOHN, WE HAVE THE LID ON AND THEN WE ARE GOING TO PUT SOME CHARCOAL ON THE TOP AND WE ARE GOING TO COOK IT, I HOPE.

WE NEVER MADE IT TO FISHING. WE GOT TO TALKING. HARD TO BELIEVE THAT TO MAKE PEOPLE  CAN SIT AND TALK FOR TWO HOURS AND TALK. YOU GOT HER, JOHN, YOU GOT HER. YOU KNOW WHAT THERE IS ONE LITTLE FINAL TOUCH.

MY GOODNESS. WOOW.

YOU TAKE SOME OF THIS JUICE AND MIX IT IN WITH A LITTLE SOUR CREAM. WHAT YOU ARE DOING IS ACTUALLY WARMING UP THE SOUR CREAM SO IT WON'T CODDLE. YOU DO THAT. THEN DUMP THAT SOUR CREAM  BACK IN THERE.

HOW MUCH SOUR CREAM?

ONE CUP. PUT THAT BACK IN THERE. STIR THAT AROUND. IF YOU ARE READY -

YOU DON'T HAVE TO LET A COOK ANYMORE?

NO, IT THICKENS IT A LITTLE BIT AND FLAVORS IT. THE WAY THE SERVICE IS NOODLES, OVER NOODLES. YOU CAN PUT IT OVER RICE BUT I LIKE NOODLES. AND THOSE LITTLE THINGS THAT LOOK LIKE -- OR CARAWAY SEEDS.

IT'S BETTER THAN THE TIME YOU SERVE ME  WHAT CAME OUT OF THE GRILL IN YOUR TRUCK.

YOU PUT THIS,  SOME OF THAT OVER IT, AND WHILE YOU TRY THAT --

THIS IS THE WAY THAT HUNGARIANS DO IT?

I AM SURE. IF NOT SEND US AN E-MAIL. THIS IS KIND OF OZARKIE HUNGARIAN. VENISON GOULASH. WE TOOK ABOUT THREE POUNDS OF VENISON ROAST, OR VENISON STEAK. YOU CAN SUBSTITUTE, I DID, ABOUT A POUND OF BEEF ROUND STEAK, IT GIVES IT MORE FAT IN IT. SALT-AND-PEPPER. YOU GROUNDED IN A DUTCH OVEN. AFTER THE MEAT IS GROUNDED TAKE IT OUT OF THE OVEN AND PUT THREE LARGE ONIONS THAT YOU HAVE COARSELY CHOPPED UP. COOK THEM UNTIL THEY ARE SOFT AND ADD ABOUT 6-8 CLOVES OF GARLIC. YOU ADD AS MUCH AS YOU LIKE. THAN FIVE TABLESPOONS OF SWEET PAPRIKA, A QUARTER CUP OF FLOUR, THEN ADD  ONE CAN OF CHICKEN BROTH, A COUPLE OF TABLESPOONS  OF TOMATO PASTE, A COUPLE OF BAY LEAVES, ONE BELL PEPPER, ONE GREEN PEPPER, STIR IT UP AND COOK IT SLOWLY, ABOUT 300 DEGREES FOR ABOUT TWO HORUS. SERVED OVER NOODLES OR RICE.

  COOKED SLOW MAKES THE MEAT TENDER.

THAT'S THE SECRET. COOK IT SLOW AND MAKES THE MEAT TENDER.

THERE IS SOME KIND OF SPICE IN HERE  I CANNOT QUITE IDENTIFY IT.

PAPRIKA? MAYBE THE CARAWAY SEEDS.

CARAWAY SEEDS! THAT'S WHAT IT IS.

I THINK YOU WILL LIKE IT. IT'S A GOOD CAMPING RECIPE OR A GOOD HOME RECIPE TOO. (MUSIC)

I TOLD YOU PHYLLIS SPEER OF THE ARKANSAS FISH AND GAME COMMISSION IS COOKING US A BLUEBERRY PIE BUT I DIDN'T TELL YOU THE NAME BECAUSE I AM NOT SURE IF I CAN REMEMBER IT. MARY VERY BERRY BLUEBERRY PIE.

I AM MAKING YOU MY MOST FAVORITE PIE IN THE WHOLE WIDE WORLD.

I WILL EAT ANY EITHER DOESN'T HAVE -- IN IT.

THIS IS MARY SMITH'S PIE RECIPE. I CALL IT MARY'S VERY BERRY BLUEBERRY PIE. SHE HAS RETIRED AND  IN ARKANSAS WE ARE BLESSED WITH ALL OF THESE FARMS WHERE YOU CAN GO, PICK YOUR OWN BLUEBERRIES, OR IF YOU WANT THEM TO PICK THEM. THIS IS A BLUEBERRY PIE. IT IS VERY EASY TO DO. IT IS MISS MARY'S RECIPE. YOU ARE GOING TO LOVE IT.

NORTH ARKANSAS BLUEBERRIES.

THAT'S RIGHT. FIRST THING YOU DO IS MAKE THE CRUST. THIS LOOK SO SIMPLE AND ACTUALLY IT IS A SHORTBREAD CRUST. WE HAVE TAKEN A CUP AND A HALF OF FLOUR; WE HAVE TAKEN HALF A CUP OF PECANS, AND A LITTLE BIT OF SALT AND A STICK OF BUTTER.

IT'S GOT PECANS?

YES. A STICK OF BUTTER AND MIX IT UP AND YOU MATCH IT OUT AND COOK IT. THE TRUST IS ALREADY COOKED. THEN WE HAVE TAKEN ABOUT HALF A CUP OF WATER, THREE FOURTH OF THE CUP OF SUGAR, A CUP OF BLUEBERRIES. THESE ARE FROM LAST YEARS CROP AND THEY ARE FROZEN. THEY MAY HAVE THE BEST BLUEBERRIES IN THE WORLD. ANYTIME YOU CAN USE FRESH ONES IF THE SEASON IS IN, OR YOU CAN USE FROZEN ONES LIKE WE DID HERE.

IT WON'T TAKE LONG FOR THEM TO GET UNFROZEN.

NO THEY WON'T. A LOT OF PEOPLE THINK IT'S NOT GOOD IF YOU USE THE FROZEN ONES BUT IT IS IN THIS CASE. DO YOU LIKE BLUEBERRIES?

ONE OF THE WORST FIGHTS I HAD IN MY LIFE WAS ABOUT BLUEBERRIES.

WOULD BRING IT TO A BOIL AND ADD CORNSTARCH; WHILE IT IS COMING TO A BOIL YOU TAKE ABOUT A QUARTER CUP MORE WATER, AND PUT  THREE TABLESPOONS OF CORNSTARCH.

YOU ALREADY HAVE THE WATER IN THEIR.

THEN YOU PUT THREE TABLESPOONS OF CORNSTARCH. I'M GOING TO TELL YOU. IF YOU GET READY TO MAKE THIS BY OR SOMEONE GIVES YOU BLUEBERRIES, AND YOU DON'T HAVE CORNSTARCH USE FLOUR. WITH THE ORIGINAL RECIPE IT CALLED FOR FLOUR BUT I LIKE CORNSTARCH LITTLE BETTER BECAUSE IT SEEMS TO MAKE THE BLUEBERRIES SHOW UP BETTER. MIX THREE TABLESPOONS OF CORNSTARCH AND THAT WATER. THEN AFTER THIS CUP -- YOU ARE DOING A FINE JOB. THAT'S THE FIRST. I NEVER REMEMBER HIM GETTING INVOLVED. THIS IS COMING TO A BOIL AND WE ARE GOING TO POUR THIS CORNSTARCH  MIXTURE RIGHT IN THERE.

IT IS IMPORTANT TO KEEP STIRRING.

YOU HAVE TO STIR WHAT YOU ARE DOING THAT, IT IS GOING TO KEEP GETTING SICKER AND SICKER. OH JOHN, YOU ARE DOING A MIGHTY FINE JOB. YOU TOLD THAT YOU WERE GOING TO COOK FOR ME. THAT DOESN'T TAKE LONG AT ALL. IT IS ALREADY GETTING SICK.

IT IS A BIG DECISION FOR ME WHETHER OR NOT TO BE AN ORCHESTRA CONDUCTOR OR A FRY COOK.

AND YOU MESSED UP AND DIDN'T DO EITHER ONE OF THEM.

NOT WELL.

YOU CAN SEE, YOU WANT TO COOK IS WITH THE CORNSTARCH MIXTURE JUST UNTIL HE GETS CLEAR. SEE HOW IT STARTED TO CLEAR UP? THEN WHAT I DO IS REMOVE THAT FROM THE HEAT, STIR IN THREE MORE CUPS OF BLUEBERRIES, STILL FROZEN,

YOU WERE GOING TO FILL THAT WHOLE PIE CRUST WITH.

THERE FROZEN. THEY WILL COOL DOWN. THAT JUMPED OUT! IT DID NOT WANT TO BE IN THE PIE, DIT IT. USING FROZEN ONES LIKE THIS, IF YOU FOLLOW THIS RECIPE AS I AM DOING IT THEY WOULD TASTE JUST LIKE FRESH ONES.

WOW. I'M IMPRESSED.

WE TAKE THAT MIXTURE. WE DON'T COOK IT ANYMORE. PUT IT INTO THIS PIECRUST.

CAN YOU TELL  IF THOSE NEWEST ONSE ARE THAWED?

YOU WANT TO PUT THIS IN THE REFRIGERATOR UNTIL IT IS CHILLED   . WE ARE GETTING TO BE A BIG-TIME COOKING SHOW. I'M GOING TO PUT THIS ONE IN THE REFRIGERATOR.

I'M GOING TO NOMINATE YOU FOR PRESIDENT PHYLLIS.

AND THEN I'M GOING TO TAKE THIS ONE OUT THAT I HAVE ALREADY DONE. YOU DON'T HAVE TO WAIT AT ALL. THEN, YOU'RE GOING TO TASTE THIS PIE. REMEMBER THIS CRUST IS LIKE A SHORTBREAD CRUST. MOST PEOPLE WHEN THEY TASTE THIS PIE TALK ABOUT HOW WONDERFUL -- I'M GIVING YOU LITTLE PIECE.

YOU APPARENTLY HAVE NOT HEARD OF THE  SHOE SIZE RULE.

THERE YOU GO. HERE IS A FORK IN A NAPKIN  AND WHILE YOU TASTE THAT I'M GOING TO TELL FOLKS HOW TO DO THIS. I PROMISE, THIS IS ONE OF THE EASIEST PIES YOU'LL EVER DO BUT IT IS ONE OF THE BEST. IF YOU MAKE IT FOR PEOPLE DON'T TELL THEM HOW EASY IT IS. WE HAVE TAKEN A CUP AND A FOURTH OF A BLEACH FLOUR. MASH TAHT, COOK AT 350 DEGREES, YOU WANT TO COOL THE COMPLETELY THEN YOU COME BACK AND MAKE YOUR FILLING, YOU TAKE ABOUT A HALF A CUP OF WATER, THREE FOURTHS CUP OF SUGAR, FOUR CUPS OF BLUEBERRIES, BRING THAT TO A BOIL, THEN PUT THREE TABLESPOONS OF CORNSTARCH AND ANOTHER QUARTER CUP OF WATER, COOK IT UNTIL IT GETS THICK, DUMP IT IN, CHILL IT AND THEN YOU HAVE IT.

IT MAY MAKE YOUR TEETH PURPLE.

DOESN'T THE CRUST MAKE IT?

YOU KNOW WHAT MAKES IT? THE PECANS.

THE PECANS AND THE CRUST. MS. MARY'S VERY BERRY BLUEBERRY PIE.

THE COOKING RECIPES ARE AVAILABLE AT WWW.AETN.ORG/COOKING ON THE WILD SIDE. OR CALLING 1800 662 2386. (MUSIC)

OH MY GOSH, JOHN.

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