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Cooking on the Wild Side September 2012

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Venison Meatballs

  • 2 lbs. ground venison
  • ½ package onion soup mix
  • 1 cup cracker crumbs
  • 3 eggs, beaten
  • 1 cup brown sugar
  • ¼ cup barbeque sauce
  • 1 can sauerkraut, rinsed & drained
  • 1 can cranberry sauce

Preheat oven to 325°. Combine venison, onion soup mix, cracker crumbs and eggs. Form into meatballs and place in a 9" x 13" baking dish which has been sprayed with vegetable spray.

In separate bowl, combine remaining ingredients. Spread mixture over top of meatballs. Bake uncovered at 325° for 1 hour.

Yin & Yang Mashed Potatoes

  • 3 medium sweet potatoes
  • 4 medium Yukon Gold potatoes
  • ¼ cup brown sugar
  • ¼ tsp. cinnamon
  • 1 stick butter, halved
  • 1 cup sour cream, halved
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 2 Tbsp. half & half

Bake potatoes at 400° for on hour. Remove from oven. While hot, remove peelings from sweet potatoes and place in bowl. Add brown sugar, cinnamon and ½ stick of butter, cut into small pieces, and ½ cup sour cream. Mash well with fork or potato masher. Set aside and keep warm. Peel Yukon potatoes and place in bowl. Add remaining ½ stick butter and ½ cup sour cream, salt and pepper. Mash with fork or potato masher. Add half & half as needed.

Place sweet potato mixture over Yukon potato mixture and mix together only slightly as in a marble cake.

Garlic Green Beans

  • 1 package frozen petite whole green beans
  • 2 Tbsp. butter
  • 3 cloves garlic, thinly sliced
  • Salt & pepper to taste
  • Juice of ½ lemon

Melt butter in heavy skillet. Add green beans while frozen. When heated through, add garlic. Sauté until beans are tender. Salt and pepper to taste. When done, squeeze lemon juice over beans and serve immediately.

Apple-Pie Cake

  • 1 stick butter
  • ¾ cup sugar
  • 1 egg
  • 1 cup flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp vanilla extract
  • 1 cup apples, peeled and chopped
  • ½ cup pecans

Spray 9-inch pie pan with vegetable spray. Melt butter. Beat in sugar and egg. Add remaining ingredients and spread in pie pan. Bake at 400° in Dutch oven about 45 minutes or until tests done. Slice as pie and serve.

Transcript

I RECOGNIZE EVERYTHING PHYLLIS PUT INTO THIS ONE. BUT THE HONEST TRUTH IS I NEVER WOULD HAVE THOUGHT OF BUT THE HONEST TRUTH IS I NEVER WOULD HAVE THOUGHT OF PUTTING THEM ALTOGETHER. ♪

PHYLLIS SPEER:  THIS IS ONE OF THOSE RECIPES THAT I HAVE BEEN TOLD IS ABSOLUTELY DELICIOUS. I HAVE BEEN TOLD BY NONE OTHER THAN THE PRODUCER OF "ARKANSAS OUTDOORS", JIM HOLMES.

JOHN PHILPOT:  I TRUST JIM'S OPINION, BUT THAT DOESN'T MEAN YOU HAVEN'T TRIED THIS OUT.

PHYLLIS SPEER:  THAT'S RIGHT. I HAVEN'T TRIED THIS RECIPE.

JOHN PHILPOT:  THAT MEANS THIS TASTING WILL BE EXPERIMENTAL.

PHYLLIS SPEER:  THAT'S EXACTLY RIGHT.

JOHN PHILPOT:  WHICH HAS A "X" IN FRONT OF THAT.

PHYLLIS SPEER:  THAT'S RIGHT. THIS IS VENISON MAET BALLS. IT'S A FUN RECIPE, THOUGH. I CAN'T WAIT TO TO IT. IT HAS WEIRD STUFF IN IT.

JOHN PHILPOT:  WELL, IF JIM HOLMES WILL EAT IT. (LAUGHTER)

PHYLLIS SPEER:  TWO POUNDS OF GROUND VENISON. THAT'S WHAT WE HAVE THERE.

JOHN PHILPOT:  GOOD SO FA FAR.

PHYLLIS SPEER:  TWO POUNDS OF GROUND VENISON. AND THEN WE PUT A CUP OF CRUMBLED UP CRACKER, OF CRACKER CRUMBS.

JOHN PHILPOT:  NO PROBLEM HERE.

PHYLLIS SPEER:  THAT'S ALL THERE IS ON THAT. THEN WE PUT -- NOW, I HAVE TO TELL YOU. JIM SENT ME THE RECIPE AND IT CALLED FOR A HALF OF A PACKAGE OF ONION SOUP MIX.

JOHN PHILPOT:  NO PROBLEM AT ALL.

PHYLLIS SPEER:  I DON'T KNOW WHAT IN THE WORLD I COULD DO WITH THAT OTHER HALF, SO I AM PUTTING IT ALL.

JOHN PHILPOT:  PUT IT ALL IN THERE.

PHYLLIS SPEER:  BUT DON'T TELL JIM, OKAY?

JOHN PHILPOT:  NO, UH-UH.

PHYLLIS SPEER:  AND THEN WE NEED THREE EGGS.

JOHN PHILPOT:  HEN EGGS PREFERABLY.

PHYLLIS SPEER:  THOSE ARE HOME-MADE EGGS, SO YOU KNOW THESE ARE GOING TO BE GOOD.

JOHN PHILPOT:  THESE ARE NOT GUINEA EGGS.

PHYLLIS SPEER:  THESE ARE NOT THE STORE-BOUGHT ANEMIC EGGS. THESE ARE HOMEMADE RIGHT FROM THE -- JUST BEAT THESE EGG AS LITTLE BIT JUST TO GET THAT STUFF MIXED UP. THIS IS ACTUALLY A COUPLE OF YOUNG BOYS THAT NEEDED A PROJECT, AND NOW THEY'RE RAISING CHICKENS, AND THEY'RE GETTING EGGS. YOU KNOW, YOU JUST LOVE TO DO STUFF LIKE THAT WITH KIDS, ASIDE FROM THE FACT THAT THEY'RE JUST SO MUCH BETTER. NOW, THAT'S ALL ON THE FIRST STEP.

JOHN PHILPOT:  I GOT NO PROBLEM WITH ANY OF THAT. SPEAR AND WE JUST MIX ALL OF THAT UP. I CAN ASSURE YOU THAT I WILL BE MIXING IT UP HERE TO LOOK NICE FOR ABOUT TWO MINUTES. AND THEN I AM GOING TO GET MY HANDS IN THIS. (LAUGHTER)  BUT DO YOU THINK -- SEE, WHAT I'M GOING TO DO IS I AM GOING TO MIX THIS MIXTURE UP, AND I'M GOING TO MAKE MEATBALLS, AND I AM GOING TO PUT THEM IN THIS PAN RIGHT HERE TO COOK. AND I'VE DECIDED THAT YOU MIGHT OUGHT TO BE GOOD FOR SOMETHING OTHER THAN COOKING -- I MEAN EATING.

JOHN PHILPOT:  YOU ARE GOING TO PUT MY HANDS IN THE MEATBALL?

PHYLLIS SPEER:  I DON'T, I AM NOT GOING TO MAKE YOU GET YOUR HANDS DIRTY, BUT WHILE I AM MIXING UP THE MEATBALLS, YOU CAN MIX-UP THE SAUCE?

JOHN PHILPOT:  OBSERVING, SURE.

PHYLLIS SPEER:  IT'S SO MUCH EASY AND SO MUCH FUN.

JOHN PHILPOT:  SURE. DO IT RIGHT HERE?

PHYLLIS SPEER:  DO IT IN THAT BOWL RIGHT THERE. I'VE ALREADY MEASURED UP EVERYTHING FOR YOU. WELL, ALMOST. TAKE A CUP OF BROWN SUGAR, AND THAT'S A CUP OF BROWN SUGAR. NO, IN THAT BOWL.

JOHN PHILPOT:  OH, THAT'S A CUP RIGHT THERE.

PHYLLIS SPEER:  IT'S ALREADY MEASURED OUT, A CUP.

JOHN PHILPOT:  WATCH THIS, FOLKS. HAVE YOU SEEN ANY BETTER?

PHYLLIS SPEER:  THIS MAY BE A MISTAKE, FOLKS. THIS MAY BE A MISTAKE.

JOHN PHILPOT:  THIS IS GOOD. BROWN SUGAR IS IN THERE.

PHYLLIS SPEER:  TAKE 1/4th OF A CUP OF THAT BARBECUE SAUCE AND DUMP THAT IN THERE.

JOHN PHILPOT:  MEASURE BY FINGERS?

PHYLLIS SPEER:  THERE IS A MEASURING CUP RIGHT THERE. THAT'S 1/4th OF A CUP. MAKE THESE INTO MEATBALLS ABOUT THE SIZE OF A WALNUT.

JOHN PHILPOT:  I DON'T HAVE TO SHAKE THIS UP?

PHYLLIS SPEER:  NO. DO YOU KNOW ABOUT THE SAME-DAY RULE?

JOHN PHILPOT:  WELL, I AM HURRYING, PHYLLIS.

PHYLLIS SPEER:  WE WANT TO MAKE THIS SAUCE AND PUT IT ON THESE MEATBALLS THE SAME DAY THAT WE MAKE THIS SHOW. THAT'S PERFECT.

JOHN PHILPOT:  OKAY. I DIDN'T GET IT ALL OUT.

PHYLLIS SPEER:  THAT'S CLOSE ENOUGH. I ASK HIM DID HE WANT A APRON, AND HE SAID NO.

JOHN PHILPOT:  EINGT NEXT? -

PHYLLIS SPEER:  NEXT, PUT THAT CAN OF SAUERKRAUT IN THERE.

JOHN PHILPOT:  YOU ARE LI LYING TO ME.

PHYLLIS SPEER:  I PROMISE. THIS IS WHAT JIM SAID. YOU DUMP THAT SAUERKRAUT IN THERE, AND YOU DRAIN IT AND RINSE IT OFF. THE LAST INGREDIENT THAT I WANT YOU TO PUT IS THE CAN OF CRANBERRY SAUCE.

JOHN PHILPOT:  I'M OUT OF HERE. (LAUGHTER)

PHYLLIS SPEER:  HAVE YOU EVER IN YOUR LIFE?

JOHN PHILPOT:  CRANBERRY SAUCE? CRANBERRY SAUCE!

PHYLLIS SPEER:  CRANBERRY SAUCE. YOU ARE GOING TO HAVE TO SPEED IT UP. I AM GOING TO HAVE THESE MEATBALLS MADE AND YOU WON'T HAVE YOUR SAUCE MADE.

JOHN PHILPOT:  THAT'S RIGHT, BECAUSE I HAVE TO STIR THIS STUFF, DON'T I?

PHYLLIS SPEER:  THIS SHOW MAY PROVE WHY I COOK AND JOHN EATS. I'M NOT SURE, BUT I THINK THAT THERE IS A STRONG POSSIBILITY THAT THIS SHOW MAY PROVE THE REASON FOR THAT.

JOHN PHILPOT:  THIS SHOW MAY ALSO PROVE THAT THIS AIN'T GOING TO WORK. (LAUGHTER)

PHYLLIS SPEER:  IT DOES WORK. I ACTUALLY HAVE TRIED THIS RECIPE BEFORE.

JOHN PHILPOT:  HAVE YOU REALLY?

PHYLLIS SPEER:  UH-HUH. AND AS MUCH AS I HATE TO ADMI ADMIT, IT IT IS PRETTY GOOD.

JOHN PHILPOT:  CRANBERRY SAUCE AND BARBECUE SAUCE, ISN'T THAT WHAT THAT IS?

PHYLLIS SPEER:  AND SAUERKRAUT.

JOHN PHILPOT:  AND SAUERKRAUT. HAVE YOU GOT A RECIPE THAT CALLS FOR ICE CREAM AND CHILI?

PHYLLIS SPEER:  NO, BUT WE CAN MAKE UP ONE. (LAUGHTER)  OKAY, JOHN, I'VE ABOUT GOT THE MEATBALLS MADE. YOU HAVE GOT THAT STIRRED UP?

JOHN PHILPOT:  I'VE GOT A PERFECT NAME FOR THIS SAUCE.

PHYLLIS SPEER:  WHAT IS THAT?

JOHN PHILPOT:  FORGIVE ME MEAT SAUCE. (LAUGHTER)

PHYLLIS SPEER:  SEE OUR PRETTY THEY TURN OUT? THEN WHAT WE DO IS TAKE THIS AND POUR IT OVER THE TOP OF THE MEATBALLS. ISN'T THIS JUST FUN?

JOHN PHILPOT:  JIM HOLMES IS OVER THERE SNICKERING AT U US.

PHYLLIS SPEER:  YEAH. WELL NOW HE SWEARS THAT -- OF COURSE, I HAVE MADE IT.

JOHN PHILPOT:  WHY IS HE LAUGHING AT US?

PHYLLIS SPEER:  WE PROBABLY DID SOMETHING WRONG. SO WE CAN'T CALL IT JIM HOLMES MEATBALLS, WE HAVE TO CALL IT PHYLLIS' MEATBALLS, OR JOHN'S MEATBALLS.

JOHN PHILPOT:  NO! SPEAR TAKE THAT AND PUT IT IN A 325-DEGREE OVEN FOR AN HOUR. SO WE'LL SET THE TIMER. IN THE MEANTIME, I'VE GOT SOME POTATOES COOKING FOR OUR NEXT DISH. POTATOES COOKING FOR OUR NEXT DISH.

JOHN PHILPOT:  OKAY!

PHYLLIS SPEER:  OUR NEXT DISH IS CALLED YIN AND YANG YANG MASHED POTATO.

JOHN PHILPOT:  THAT'S THE GOOD AND THE EVIL, THE IN AND THE OUT? GOOD AND THE EVIL, THE IN AND THE OUT?

PHYLLIS SPEER:  RIGHT. ♪

PHYLLIS SPEER:  WELL, YOU WEREN'T A BIT OF HELP IN THIS PART.

JOHN PHILPOT:  I'VE BEEN OUT THERE PLAYING WITH YOUR DOG. (LAUGHTER)  I DON'T NEED TO BE SQUEEZING UP ANYTHING, RIGHT?

PHYLLIS SPEER:  NO, YOU ARE JUST FINE. NOW, WHAT I'VE DONE IS WE'LL CALL THESE YIN AND YANG MASHED POTATOES. I TOOK THREE MEDIUM-SIZE SWEET POTATOES, AND I USED FOUR YUKON GOLD AND BASTE THEM. PUT THEM ALL IN ONE CAN AND BAKE THEM. AND THEN WHAT I DO IS I PEELED THEM. THESE ARE THE SWEET POTATOES. WE'LL WORK WITH THEM FIRST AND JUST CHOP THEM UP LIKE THAT. AND THEN WE'LL PUT 1/4th OF A CUP OF BROWN SUGAR IN THOSE SWEET POTATOES.

JOHN PHILPOT:  THAT'S GOING TO WORK.

PHYLLIS SPEER:  AND THEN WE'LL PUT, OH, GOSH, JUST A LITTLE BIT, JUST A SMIDGEN, AND I THOUGHT THAT YOU STOLE MY CINNAMON.

JOHN PHILPOT:  CINNAMON IS MY FAVORITE SPICE.

PHYLLIS SPEER:  JUST A LITTLE BIT OF CINNAMON IN THERE. NOT A WHOLE LOT. JUST ABOUT 1/4th OF A TEASPOON OR SO. DOESN'T THAT SMELL GOOD?

JOHN PHILPOT:  OH, YEAH. LOOK AT THAT!

PHYLLIS SPEER:  AND THEN WE'LL PUT PROBABLY A HALF A STICK OF BUTTER. YOU LIKE THAT, TOO?

JOHN PHILPOT:  A PAT AT A TIME.

PHYLLIS SPEER:  BECAUSE WE WANT IT MELTED. OH, THAT'S PROBABLY ABOUT HALF A STICK, ISN'T IT?

JOHN PHILPOT:  YEAH.

PHYLLIS SPEER:  AND THEN WE'LL PUT ABOUT A CUP OF SOUR CREAM.

JOHN PHILPOT:  OH. CREAM.

JOHN PHILPOT:  OH.

PHYLLIS SPEER:  YEAH.

JOHN PHILPOT:  I HAVE SOUR CREAM IN MASHED POTATOES, BUT NOT IN --

PHYLLIS SPEER:  NOW, YES, THEY'RE MASHED POTATOES, BUT I AM NOT GOING TO MASH THEM WITH A MASHER. YOU CAN USE A POTATO MASHER IF YOU WANT TO, BUT I JUST USE A FORK.

JOHN PHILPOT:  YOU ARE GOING TO LEAVE THEM WITH A LITTLE TEXTURE.

PHYLLIS SPEER:  WITH A LITTLE TEXTURE, YOU ARE EXACTLY RIGHT.

JOHN PHILPOT:  POTATO TEXTURE, SWEET POTATO TEXTURE, YAM TEXTURE. YING AND YANG SWEET POTATOES.

PHYLLIS SPEER:  I SAW THIS RECIPE, AND IT WASN'T EXACTLY THIS RECIPE, BUT A SIMILAR ONE IN A COOK BOOK, AND I THOUGHT WOULDN'T THAT BE FUN? BECAUSE THEY USED INSTANT MASHED POTATOES OR SOMETHING, AND I AM NOT MUCH ON THAT. SO I DIDN'T USE THEM.

JOHN PHILPOT:  I CAN SING THAT MARTHA WHITE THEME SONG FROM THE GRAND OLE OPRY.

PHYLLIS SPEER:  DO YOU HAVE TO?

JOHN PHILPOT:  WOULD YOU LIKE ME TO.

PHYLLIS SPEER:  NO. SO THERE WE GO. WE'VE GOT OUR SWEET POTATOES DONE. AND THEN WE'VE GOT OUR UCONN GOLDS HERE. AND IT'S MUCH EASIER TO BAKE THEM. THEY'VE GOT A NUTIER, BETTER FLAVOR.

JOHN PHILPOT:  THEY LOOK KIND OF BUTTERY, DON'T THEY?

PHYLLIS SPEER:  YEAH, IF YOU'VE NEVER USED UKON GOLD -- IF YOU'VE GOT IRISH POTATOES, USE RED ONES. NOW, IN THIS WE'LL PUT OUR OTHER HALF STICK OF BUTTER. SO THERE IS ONLY ONE STICK OF BUTTER IN THIS RECIPE, JOHN. AND THEN WE'RE GOING TO PUT TYPICALLY LIKE YOU DO MASHED -ED POTATOES, SOME SALT. A LITTLE PEPPER, A LITTLE SALT AND A LITTLE PEPPER. SOUR CREAM.

JOHN PHILPOT:  IT'S STILL GOING TO BE A WILD COMBINATION. I NEVER HAD A MEAL WHERE I ATE MASH-ED POTATOES AND IRISH POTATOES.

PHYLLIS SPEER:  YOU JUST WAIT UNTIL WE GET THROUGH. THIS WILL REALLY BE FUN. SEE, JOHN, HERE WE'VE GOT THE MASHED POTATOES, BUT THEY'VE GOT TEXTURE AND THEY'LL TASTE LIKE POTATOES, BUT I GOT THE U UKON GOLD. WHAT YOU CAN DO LIKE I DID IS IF THEY'RE DRY, JUST ADD A LITTLE BIT OF HALF AND HALF. YOU'VE GOT YOUR SWEET POTATOES MASHED. YOU'VE GOT YOUR UKON GOLDS MASHED, SO THEN WE'RE GOING TO PUT THE UKON GOLD IN HERE.

JOHN PHILPOT:  YOU HAD THEM IN ONE BOWL. I HAVEN'T GOT IT FIGURED OUT HOW COME YOU ARE CHANGING TO ANOTHER BOWL.

PHYLLIS SPEER:  YOU DON'T? WELL, OKAY. I AM GOING TO SHOW YOU. BECAUSE WE'RE GOING TO PUT THOSE ON THAT SIDE OF THE BOW BOWL. AND THEN WE'LL TAKE OUR SWEET POTATOES, AND WE'LL PUT THOSE ON THAT SIDE OF THE BOWL.

JOHN PHILPOT:  OH. OH.

PHYLLIS SPEER:  AND THEN WE'RE GOING TO TAKE A BIG OLE SPOON AND WE'RE GOING TO DO SORT OF LIKE WHEN YOU MAKE A MARBLE CAKE.

JOHN PHILPOT:  OH, PHYLLIS.

PHYLLIS SPEER:  WE'RE KIND OF GOING TO MIX THEM A LITTLE BIT TOGETHER. BUT YOU DON'T WANT TO MIX IT TO THE POINT THAT YOU DON'T -- YOU WANT TO BE ABLE TO SEE --

JOHN PHILPOT:  WHAT IS THAT GOING TO TASTE LIKE?

PHYLLIS SPEER:  OH, IT IS LAYER PIN, LET ME TELL YOU. THAT'S WHY I CALLED IT YIN AND YANG, BECAUSE YOU'VE GOT THE SWEET AND THE SALTY OF THE POTATO. THIS IS YIN AND YANG MASHED POTATOES.

JOHN PHILPOT:  CAN Y'ALL SEE THE DIFFERENCE IN THIS?

PHYLLIS SPEER:  THIS IS SEE THE DIFFERENCE IN THIS?

PHYLLIS SPEER:  THIS IS JUST REALLY GOOD. ♪

PHYLLIS SPEER:  TO GO WITH OUR OTHER TWO DISHES THAT WERE MADE TODAY, THIS IS ONE OF THOSE REAL SIMPLE -- YOU KNOW, I GREW UP, AND IT DIDN'T MATTER -- YOU START TO SIT DOWN TO DINNER, AND SOMEBODY MIGHT COME IN, YOU JUST MADE A LITTLE DISH OF SOMETHING ELSE AND EVERYBODY ATE.

JOHN PHILPOT:  OH, YEAH.

PHYLLIS SPEER:  THIS IS ONE OF THOSE REAL QUICK, REAL EASY, IF YOU'VE GOT COMPANY AND ALL OF A SUDDEN YOU MIGHT NOT HAVE ENOUGH, OR YOU NEED AN EXTRA QUICK DISH TO ADD TO YOUR MEAL, THIS IS IT.

JOHN PHILPOT:  THIS ONE GETS THERE IN A HURRY.

PHYLLIS SPEER:  THIS IS GARLIC -- GARLIC GREEN BEANS. AND WHAT I LIKE TO DO, JOHN, IS I LIKE THESE PETITE WHOLE GREEN BEANS YOU CAN BUY THEM FROZEN. THEY'RE ALREADY FROZEN, BUT THEY'RE SO GOOD, AND YOU CAN EVEN DO THIS DISH AND YOU DON'T HAVE TO THAW THEM. YOU JUST PUT THEM RIGHT IN THE SKILLET. YOU PUT A COUPLE OF TABLESPOO TABLESPOONS OF BUTTER, OR YOU CAN USE OIL IN YOUR SKILLET. AND THEN YOU JUST DUMP THESE BEANS AND TRY TO HIT THE SKILLET WITH ALL OF THEM.

JOHN PHILPOT:  WITH ALL OF THE BEANS, HUH?

PHYLLIS SPEER:  YEAH. IT USUALLY WORKS OUT BETTER IF YOU CAN HIT THE SKILLET WITH THEM. AND IT WILL TAKE A LITTLE LONGER WHEN THEY'RE FROZEN, BUT, YOU KNOW, THAT DOESN'T MATTER. SO YOU'VE GOT --

JOHN PHILPOT:  I CAN TELL THAT IT QUIT SIZZLING PRETTY FAST.

PHYLLIS SPEER:  YEAH, IT DID. THEY'RE FROZEN, BUT THEY'RE ALREADY KIND OF STEAMED, SO IT DOESN'T NEED THAT MUCH.

JOHN PHILPOT:  IT'S STILL QUICK.

PHYLLIS SPEER:  RIGHT. YOU TAKE THREE CLOVES OF GARLIC AND SLICE IT LIKE THAT! CAUGHTING! ,  AND PUT THAT IN THERE. WHAT I TRIED TO DO IS BALANCE THE BUTTER WITH THE GARLIC.

JOHN PHILPOT:  MY CARDIOLOGIST IS THRILLED WITH YOUR BALANCE ROUTINE. (LAUGHTER)

PHYLLIS SPEER:  I BET HE IS. THEN WE'RE JUST GOING TO ADD A LITTLE SALT, NOT A LOT OF SALT, BECAUSE YOU CAN ALWAYS SALT LATER. EXCUSE ME FOR REACHING IN FRONT YOU. AND THEN A LITTLE PEPPER. AND THEN WE JUST SAUTE THESE UNTIL THE GARLIC GETS SOFT AND THE BEANS GET SOFT. UNTIL THE GARLIC GETS SOFT AND THE BEANS GET SOFT.

JOHN PHILPOT:  OKAY. ♪

PHYLLIS SPEER:  YOU KNOW, JOHN, YOU AND I GREW UP EATING GREEN BEANS, AND YOU DIDN'T EAT THEM UNTIL THEY WERE COOKED DOWN AND BLACK, RIGHT?

JOHN PHILPOT:  YEAH.

PHYLLIS SPEER:  WELL, YOU DON'T QUITE DO THAT TO THIS DISH. YOU WANT THEM TO GET TENDER, AND YOU WANT THE GARLIC TO GET DONE. AS SOON AS THAT'S DONE, THE BEANS ARE TENDER, AND THE GARLIC IS, YOU TAKE HALF A LEMON, SQUEEZE THE JUICE OF HALF A LEMON OVER THOSE BEANS.

JOHN PHILPOT:  HEY, THAT'S SIZZLING UP AGAIN.

PHYLLIS SPEER:  YEAH. AND IT JUST GIVES IT A LITTLE MORE CRISP FLAVOR.

JOHN PHILPOT:  UH-HUH.

PHYLLIS SPEER:  YOU STIR THAT AROUND, TURN THE HEAT OF OFF, AND THOSE BEANS ARE READY TO EAT.

JOHN PHILPOT:  OKAY.

PHYLLIS SPEER:  AND I MIGHT ADD THAT I TIMED THAT RATHER WELL. THE MEATBALLS ARE READY.

JOHN PHILPOT:  OKAY.

PHYLLIS SPEER:  LET'S PUT OUR YIN AND YANG  POTATOES THERE. I AM GOING TO GET THE MEATBALLS OUT OF THE OVEN.

JOHN PHILPOT:  I AM GOING TO HAVE A COUPLE OF SURPRISES HERE.

PHYLLIS SPEER:  YOU ARE GOING TO HAVE QUITE A FEW SURPRISES.

JOHN PHILPOT:  I DON'T THINK THAT I AM GOING TO BE VERY SURPRISED AT THE BEANS.

PHYLLIS SPEER:  YOU PROBABLY WOULD BE A LITTLE SURPRISED. SO WOULD YOU MIND IF I SERVED YOU UP A LITTLE TASTE?

JOHN PHILPOT:  PLEASE.

PHYLLIS SPEER:  OH, I AM SO GLAD, SO GLAD. SO HERE ARE THE VENISON MEATBALLS WITH, OF ALL THINGS, SAUERKRAUT AND CRANBERRY SAUC SAUCE. (LAUGHTER)  YIN AND NAG POTATOES. NOW, AREN'TS THEY PRETTY?

JOHN PHILPOT:  THEY ARE PRETTY.

PHYLLIS SPEER:  I AM JUST GIVING YOU A LITTLE DAB, BUT IF YOU WANT A SECOND HELPING, JOHN, I GUESS, YOU KNOW. LIKE I TOLD THE FOLKS THE OTHER DAY, IF YOU REALLY LIKE IT, YOU EAT THREE PLATES OF IT ANYWAY.

JOHN PHILPOT:  THE FDA, I GUESS THEY SAY THAT THE DARKER GREEN IT IS, THE MORE --

PHYLLIS SPEER:  THE BETTER IT IS FOR YOU.

JOHN PHILPOT:  THAT'S RIGHT.

PHYLLIS SPEER:  WELL, WHAT WE'VE FIXED TODAY IS VENISON MEATBALLS, JIM HOLMES RECIPE, I MIGHT ADD. WE'VE MADE YIN AND YANG POTATOES, AND THAT'S WHERE WE TOOK SWEET POTATOES, AND UKON UKON GOLD POTATOES, AND MASHED THEM BOTH AND MIXED THEM ALTOGETHER. AND THEN WE'VE DONE GARLIC GREEN BEANS, AND ASIDE FROM THE FACT THAT THEY'RE JUST DANG GOOD BEANS, THEY'RE REAL FAST AND EASY.

JOHN PHILPOT:  GOLLY, THOSE ARE GOOD.

PHYLLIS SPEER:  THE POTAT POTATOES?

JOHN PHILPOT:  YEAH. THAT'S ALL I'VE TRIED.

PHYLLIS SPEER:  BUT ISN'T IT AMAZING HOW MUCH YOU TASTE -- I MEAN, YOU TASTE THE SWEET POTATO, YOU TASTE THE UKON UKON GOLD, BUT THE TASTE TOGETHER BECAUSE IT'S THE SWEET AND KIND OF SALTY REALLY DO GO TOGETHER. OKAY. HERE GOES THE MEATBALLS.

JOHN PHILPOT:  THE FINAL TEST IS RIGHT HERE.

PHYLLIS SPEER:  MAYBE I WILL JUST TRY ONE OF THESE.

JOHN PHILPOT:  OKAY.

PHYLLIS SPEER:  MMMMM. OH, YOU KNOW, JIM SAID THEY WERE GOOD. AND THEY ARE. THE SAUERKRAUT DOESN'T MAKE YOU PUCKER.

JOHN PHILPOT:  NO. AND I GUESS THAT I AM TASTING THE CRANBERRY SAUCE.

PHYLLIS SPEER:  WELL, YOU'VE GOT BROWN SUGAR AND CRANBERRY SAUCE, SO THAT MAY BE THE SWEET THERE. AND LAST BUT NOT LEAST THE GREEN BEANS. THEY'RE GOING TO BE HOT.

JOHN PHILPOT:  I TELL YOU -- THEY'RE GOING TO BE HOT? (LAUGHTER)

PHYLLIS SPEER:  YEAH.

JOHN PHILPOT:  UH-HUH. WELL, THAT'S OKAY. THE VITAMINS GOING OFF IN MY BODY WILL MAKE UP FOR IT.

PHYLLIS SPEER:  THAT'S RIGHT.

JOHN PHILPOT:  THAT'S HOT, PHYLLIS.

PHYLLIS SPEER:  I TOLD YOU IT WAS GOING TO BE HOT.

JOHN PHILPOT:  I AM GOING TO TAKE A SMALLER BITE.

PHYLLIS SPEER:  I THINK THAT I WOULD TAKE A SMALLER BITE. GARLIC GREEN BEANS. IT'S ONE OF THOSE REAL EASY RECIPES. THESE ARE ALL REALLY FUN RECIPES, UNUSUAL RECIPES, BUT FUN TO DO. AND BY THE WAY, THE MEATBALLS, FEEL FREE -- THEY'LL GO REALLY GOOD IN A DUTCH OVEN, TOO, I THINK. FILL THEY'LL GOOD JUST ABOUT THINK. FILL THEY'LL GOOD JUST ABOUT EVERYWHERE. ♪

JOHN PHILPOT:  WHEN IT COMES TO COOKING SOMETHING GOOD AND SOMETHING SWEET IN A DUTCH OVEN, THERE IS NO BETTER THAN PHYLLIS SPEER WITH THE ARKANSAS GAME & FISH COMMISSION, AND WHAT HAVE YOU GOT GOING? IT'S GOT APPLES GOING. SPEAR I'M SURE, JOHN. APPLE PIE CAKE. (LAUGHTER)  WE COULDN'T DECIDE WHETHER TO HYPHENATE IT OR NOT. IT'S APPLE PIE CAKE. IT'S AN EASY-TO-DO RECIPE. IT'S A GREAT RECIPE FOR CAMP. YOU CAN MAKE IT FOR SUPPER AT NIGHT AT CAMP, COOK IT IN A DUTCH OVEN, AND THEN HAVE IT THE NEXT DAY FOR BREAKFAST. THIS IS WHAT YOU WILL NEED. ONE STICK OF BUTTER, 3/4ths CUP OF SUGAR, ONE EGG, ONE CUP OF FLOUR, ONE TEASPOON OF BAKING POWDER, 1/2 TEASPOON OF SALT, 1 TEASPOON OF CINNAMON, HALF A TEASPOON OF CARDIMAN, TWO CUPS APPLES PEELED AND CHOPPED, AND A HALF A CUP OF PECANS. I HAVE TO GET THE PECANS RIGHT OUT OF HERE.

JOHN PHILPOT:  EVERYBODY PRONOUNCES THAT NUT DIFFERENT.

PHYLLIS SPEER:  IT'S NOT PECANS, BUT PECANS. IT'S ALREADY CHOPPED UP. ALL IN THE WORLD THAT DO YOU IS TAKE THAT STICK OF BUTTER AND MELT IT, AND THEN JUST POUR IT IN A BOWL LIKE THAT. YOU TAKE AN EGG, BREAK THAT EGG. PUT IT INTO THAT BUTTER, AND THEN SORT OF WHIP THAT AROUND.

JOHN PHILPOT:  UH-HUH, AND MAKE IT LOOK LIKE AN EGG WITH BUTTER IN IT.

PHYLLIS SPEER:  AND THEN YOU WILL ADD THE SUGAR, 3/4ths OF A CUP OF SUGAR.

JOHN PHILPOT:  THAT'S ALL THE SUGAR THAT YOU ARE GOING TO PUT IN IT?

PHYLLIS SPEER:  THAT'S 3/4ths OF A CUP, I MEASURED I IT. THAT'S ONE OF THE FEW THINGS THAT I MEASURED. BUT THE HONEST TRUTH IS WHEN I DO SWEETS I DO MEASURE BETTER THAN OTHER THINGS.

JOHN PHILPOT:  WHEN IT GETS OVER A GALLON, YOU HAVE TO MEASURE IT.

PHYLLIS SPEER:  THAT'S TRUE. I CAN HANDLE THAT. NOW, SEE, YOU JUST MIX THAT UP JUST LIKE IF YOU WERE MAKING A CAKE. AND THEN WE'RE GOING TO ADD A CUP OF FLOUR, THIS UNBLEACHED FLOUR. PUT THAT CUP OF FLOUR IN THER THERE. AND THEN A TEASPOON OF BAKING POWDER. NOW, I'M NOT GOING TO MEASURE THIS, OKAY?

JOHN PHILPOT:  YOU DON'T HAVE TO.

PHYLLIS SPEER:  HALF A TEASPOON OF SALT, THAT'S JUST A SMIDGEN, AS YOU SAID. AND THEN A TEASPOON OF CINNAMON, GROUND CINNAMON.

JOHN PHILPOT:  UH-HUH.

PHYLLIS SPEER:  THAT'S PRETTY CLOSE.

JOHN PHILPOT:  I KNEW IF IT HAD APPLES, IT HAD TO HAVE CINNAMON.

PHYLLIS SPEER:  CARDIMON, A LOT OF PEOPLE DON'T USE THAT, BUT IT'S A GREAT LITTLE SPICE. IT'S A SEED POD, BUT IT JUST REALLY GIVES IT A LITTLE DIFFERENT FLAVOR, AND --

JOHN PHILPOT:  IT HAS AN ALMOST RICH LEMONY FLAVOR.

PHYLLIS SPEER:  A HALF A TEASPOON OF VANILLA. AND I GREW UP THAT A CAP WAS ALWAYS A HALF A TEASPOON. JUST MIX THAT UP SO IT LOOKS SORT OF LIKE CRACK BATTER. NOW, YOU WILL TAKE A REGULAR PIE PAN, JUST A REGULAR PIE PAN LIKE THAT AND SPRAY IT WITH VEGETABLE SPRAY. AND THEN YOU MIX THIS UP.

JOHN PHILPOT:  THAT'S STARTING TO LOOK LIKE --

PHYLLIS SPEER:  YOU CAN ALREADY SMELL IT?

JOHN PHILPOT:  OH, MY GOO GOODNESS, YEAH. IT'S EVEN GOT KIND OF A COOKED APPLE LOOK TO IT, COLOR TO IT.

PHYLLIS SPEER:  ALREADY. SEE, WE'VE GOT THAT MIXED UP THERE. AND YOU PUT TWO CUPS OF APPLE APPLES. YOU PUT THOSE IN THERE.

JOHN PHILPOT:  ALL TWO CUPS AT THE SAME TIME.

PHYLLIS SPEER:  BUT THE PECANS IN THERE. YOU MIX THAT UP. AND REALLY WHEN YOU DO IT YOU WILL THINK, OH, ME, THAT'S TOO MANY APPLES, BUT I PROMISE YOU THAT IT'S NOT. THEY COOK DOWN. THEY'LL REALLY MAKE IT GOOD. BUT YOU CAN SEE WHY THIS IS GOOD FOR BREAKFAST, TOO.

JOHN PHILPOT:  IT LOOKS LIKE IT WOULD BE GOOD RIGHT NOW.

PHYLLIS SPEER:  WELL, ACTUALLY IT IS, BUT I THOUGHT WE MIGHT NOT WANT TO DO THAT ON CAMERA. BUT ONCE WE GET IT IN HERE TO COOK WE'LL LICK THE BOWL.

JOHN PHILPOT:  THAT'S IT?

PHYLLIS SPEER:  THAT'S IT. AND THEN WE JUST POUR IT IN THIS PAN.

JOHN PHILPOT:  THE REASON THAT IT'S CALLED APPLE PIE CAKE IS BECAUSE IT HAS SO MANY APPLES IN IT.

PHYLLIS SPEER:  AND BECAUSE IT'S BAKED IN A PIE PAN, AND THEN YOU SLICE IT AND SERVE IT LIKE A PIECE OF PIE. BUT IT HAS THE FLOUR AND STUFF IN IT THAT MAKE IT A CAKE TEXTURE. NOW, JOHN, YOU SEE THAT CHARCOAL GOING OVER THERE?

JOHN PHILPOT:  I GOT YOU.

PHYLLIS SPEER:  IF YOU WILL GET THAT CHARCOAL AND DUMP ABOUT 10 OR SO OF THEM OUT ON THE GROUND OVER THERE, I'LL BRING THE PIE AND THE DUTCH OVEN.

JOHN PHILPOT:  ALL RIGHT. WHOA, THAT'S GOING TO BE HOT. LET ME GET RIGHT OFF OVER HER HERE. LET'S SEE IF I AM AS GOOD AT MEASURING AS PHYLLIS IS. IS THAT 10?

PHYLLIS SPEER:  THAT'S CLOSE ENOUGH.

JOHN PHILPOT:  THAT'S 10 RIGHT THERE.

PHYLLIS SPEER:  FIREWORKS. NOW, WHAT YOU WANT TO DO, ONE OF THE THINGS THAT YOU WANT TO DO ALSO WHEN YOU ARE DOING THIS IS IT HELPS YOU TO COOK IT FASTER IS PREHEAT YOUR DUTCH OVEN. AND WE'VE BEEN DOING THAT HERE BY THE CAMPFIRE. AND SOMETHING ELSE THAT I WANT TO SHOW YOU, WHEN I COOK A PI PIE, I HAVE A LITTLETRY VET IN THE BOTTOM OF THE DUTCH OVEN, AND I WILL SET THAT PIE PAN --

JOHN PHILPOT:  YOU ARE GOING TO PUT THE PIE PAN INSIDE THE DUTCH OVEN.

PHYLLIS SPEER:  THAT'S RIGHT.

JOHN PHILPOT:  BE CAREFUL! SPEAR HE JUST DOESN'T TRUST ME.

JOHN PHILPOT:  I DON'T WANT YOU TO GET BURNED. (LAUGHTER)

PHYLLIS SPEER:  AND THEN WHAT WE'RE GOING TO DO IS PUT MORE CHARCOAL ON THE TOP.

JOHN PHILPOT:  OKAY.

PHYLLIS SPEER:  I'VE GOT IT JOHN, THANKS.

JOHN PHILPOT:  OKAY. WE'VE GOT COALS IF WE NEEDED THEM.

PHYLLIS SPEER:  WE'RE JUST GOING TO KIND OF DO THESE. NOW, YOU GOING TO THINK THAT MAYBE THIS IS NOT ENOUGH, BUT I PROMISE YOU IT WILL BE ENOUGH TO BAKE THIS PIE. THIS PIE HAS TO COOK ABOUT 45 MINUTES. SO WE'RE GOING TO LET THAT COOK. JOHN ANDRY GOING TO GO LICK THE BOWL AND WE'LL BE BACK TO JOHN ANDRY GOING TO GO LICK THE BOWL AND WE'LL BE BACK TO LET HIM TASTE.

JOHN PHILPOT:  FILL SLIS TAKING THE APPLE PIE CAKE OUT OF THE DUTCH OVEN, AND ISN'T IT GORGEOUS?

PHYLLIS SPEER:  ISN'T IT PRETTY? WHILE YOU TASTE I WILL TELL THE FOLKS HOW TO DO THIS. IT IS SO SIMPLE TO DO IN A DUTCH OVEN, AND IT'S A GREAT CAMP RECIPE. SPRAY A PIE PAN WITH VEGETABLE SPRAY, AND THEN YOU JUST MELT YOUR BUTTER, MIX-UP YOUR BUTTER, SUGAR, AND EGGS, AND THEN YOU ADD IN THE REST OF THE INGREDIENTS, THE FLOUR, BAKING POWDER, SALT, CINNAMON, CARDIMON, VANILLA, APPLES CHO CHOPPED UP, PUT IT IN ONE OF THESE, PUT IT IN A DUTCH OVEN, COOK IT 400 DEGREES, AROUND 4 40-45 DEGREES. IT'S GREAT HOT IF YOU HAVE CREAM. IT'S GREAT COLD IN THE MORNINGS IF YOU WANT TO TAKE SOME TO YOUR STAND. APPLE PIE CAKE. TRY IT!

JOHN PHILPOT:  YOU WANT TO TAKE IT TO THE STAND OR TAKE IT HOME?

PHYLLIS SPEER:  YOU ARE GOING TO TAKE IT HOME.

JOHN PHILPOT:  APPLE PIE CAKE.

JOHN PHILPOT:  APPLE PIE CAKE.

PHYLLIS SPEER:  TRY IT!

ANNOUNCER: COOKING ON THE WILD SIDE FEATURED RECIPES ARE AVAILABLE ON THE WEB AT WWW.AETN.ORG/COOKING ON THE WILD SIDE. WWW.AETN.ORG/COOKING ON THE WILD SIDE. OR CALLING 1-800-662-2386.

JOHN PHILPOT:  MMMMM! WHERE DID YOU LEARN HOW TO DO THIS?

PHYLLIS SPEER:  I DON'T KNOW. (LAUGHTER) KNOW. (LAUGHTER) ♪

JOHN PHILPOT:  MMMMM! (LAUGHTER)

PHYLLIS SPEER:  IT'S JUST NICE TO KNOW THAT YOU SAY THAT OFF-CAMERA, TOO.

JOHN PHILPOT:  UH-HUH. I STARVE TO DEATH IF I HAD TO WAIT ANOTHER FIVE MINUTES. (LAUGHTER) WAIT ANOTHER FIVE MINUTES. (LAUGHTER)

AETN.org > Programs > Cooking on the Wild Side > Cooking on the Wild Side September 2012