 Everybody looks gorgeous. Oh my heavens. Thank you. Oh, this is great. Kentucky Derby has nothing on Shippulagan. I want to thank my volunteers, Francoise Pietzner, Terry Snow is back. That's good. Jackie Barbo, we all know, and today I've called her Jackie, and I'm not called her Vicki once. And of course, Peg, not Sue, Peg. And Judy Clark is back. She has recovered from all of her owas. So I'm glad you're back here. Yes. And Ruth is here today and her mother, and so we have lots of hands helping. But when it comes time to serving, we will need lots of hands again. Grazia, I want to introduce you, and then I'll start talking about other things. Grazia Perella from Shippulagan, and she is an alderman, but she originally came from where in Italy? Yeah, I come from... Are you turned on? I think I am. Not back at all. At 82, I don't get that anymore. Yeah, so I come from a small village in South Italy, not too far from Naples. Okay, Naples, all right. And what inspires you to come to the United States? Yeah, so I got married to an American citizen who is American-German. That was now 20 years ago. And then... So I moved here because of him. Of him? Sure. And then I moved here to Shippulagan because I accepted a position at Sargento. I am a food scientist, so I started working there in the legal department for Sargento. Now I work somewhere else. I work for Family Service Association, which is a non-profit right here in Shippulagan. Food science? You know what's going on here. Yeah, I know. But the legal department? Okay. Thank you. All of the hats, I wanted to tell you a little story about this hat. My grandfather purchased this for his wedding in 1915. Wow. That's beautiful. Isn't that nice? Yes, it's beautiful. His initials are in here. P.S. for Paul Shavey. Wow. You can put the back on the table. And I searched and searched through my closets for my job first. I did not find them. I bet I gave them away. All my cowboy boots, I put them on. They are slippery shoes. I had forgotten not for somewhat of my age. That's what he means. Today we're going to have Kentucky Hot Brown, which is a sandwich. Open face, thick bread, turkey, cheese, white sauce, and then tomato and bacon on top. And there's variations. Sometimes they add ham, sometimes it's a cheese sauce instead of cheese slices. And the recipes, if you look it up, has put them in the oven. And that's the recipe I gave you until everything is melted and hot. Well, you know we do not have the oven space to do that. So the hot part of your Kentucky Hot Brown will simply be the white sauce poured on top. Kentucky Hot Brown sandwich. And then we also have cheesy grits. And I tried grits a couple weeks ago. I cooked them according to directions. They tasted pretty good. And of course it can replace oatmeal with a little brown sugar and cinnamon and cream for breakfast. But these are mixed with, what does it say on your recipe? All sorts of things. With pimento and green chilies and green onions and things to make it a little more than just brown and lots of cheese. It tastes really good. And grits come from, they're called hominy grits. And hominy is some sort of corn that is processed and processed and processed again. So there's hardly any nutrition left in it. But there are calories and our bodies need calories too. They're pillars. They keep the poor people full. It keeps us full. It does. So we'll make some grits. And I did make for you the pimento cheese spread which is so popular in the South. I wanted y'all to have that. The last cooking class I was telling you of all the different kinds of whiskies including Brandy. Boy was I wrong. Brandy is made from grapes, not a grain. So I was wrong. Also, I told you I wrapped up my favorite knife and threw it away. I was wrong about that too. I found it in the bottom of my knife drawer. Alright. Two times wrong. Okay, let's start with the grits. Put on the wok. Put in the, I'm putting in two cups of water, making half a recipe. Now this wok, we hope it works well. We never know for sure. We'll put the lid on and hope it gets hot. I will stir the grits into that. And you do need to add them slowly and keep on a whisking or stirring otherwise it clumps. But then you can just mash the clumps too. Not at the end of the world if you have clumps. I have the grits here. I'm going to add some green chilies for flavor and appearance. And some pimento. But of course you can use your fresh red bell peppers that you have roasted and peeled or not peeled. I'm going to cut some green onions and some parsley. What do I do? Did you grate the rest of this cheese? So we have the cheese to put into that. It's getting warm. A little bit warm. Remember the old red West Bend walks that were so popular 20 years ago? They worked like magic. Yes, you're waving to me about something. I don't know what that means. Oh, would you like to sell them to me? Anyway, I called West Bend Outlet Store, talked to somebody live. They would check on it. I sent a text. They text back. They would get back to me in two days. I wrote a letter. 0000. I got no answer on anything. But if anybody has those little, the red walks that West Bend had, they get hot quickly. The electric part is separate. They work wonderfully well. I used to have four or five of them when I was catering, but of course foolishly. Did you get that knife? I've never seen one like it. I hadn't either. When I was catering, Mr. Volrath gave this to me. It was given to him. It says, Twin Town Cheese in Alima, Wisconsin. So I did not purchase it. It was a gift to me. And it does feel good. I bet. I'm glad I found it on the bottom of my knife drawer. And for Christmas, my kids gave to me the same shape, but when they ordered it, it was a little knife. But it was the same idea. But wasn't that nice of them? Yeah. They know what you like. And I know I complain a lot about the narrow saran. So they ordered a nice wide one for me, too. I'd rather have that than something else. Okay, the goodies that will go into the... Oh, I think I hear this. It is. Okay. That was pretty cool. I'll put the green onions in here. Then you can chop the parsley to put them in there. All right. Here we go. Boiling water. Slowly add the grits. You know, I should not have badmouthed this wok. It's working just fine. Wow, that's true. I have to learn to keep my mom shut a bit more. Okay. And then cooked for five or six minutes and it will get thick. Unless I put too much water in. Oh, I want it to boil. In five minutes I'll come back to it. This knife is really cool. It feels good. It feels very good. Yep. The cheese and then we will mix it all in here. And I was surprised. The grits do taste good and Terry loves them. She likes them a lot. Say that again so they can hear. My mother was born and raised in Florida. And when I was growing up you couldn't get grits here. So my grandma would send us bags of grits. And even I at the grocery store, I looked at the rice. I looked at the barley. All sorts of things. Finally I asked a clerk and she said, Marilyn, the grits are right below the oatmeal. And it was. Hot, hot. So how long the grits need to boil? Five or six minutes until they start to get thick. Okay, let's say that they're thick. Because I've made two large potatoes already. We'll turn this off. Add some Worcestershire. Garbage. Add the chopped green chilies. Not much flavor but they look really good in there. No I don't. The chopped little bitty pimentos. Some butter. And then let's put in all of this green stuff. I'll put it in if you want to keep stirring. I love that. Get a rubber scraper behind you instead of the whisk. It looks pretty cool. Wow. And of course the butter will make it very tasty. We need that giant mirror above here. Don't wait yet. You cannot see. It looks quite green now. Yes, green and red. Let's see if we can tip this a bit. So at least in the front you can... Yep. My mouth is watering. Just looking at it. And a little bit of cheese. Wow. Wow, now it is. That's amazing. How much cheese did it call for? In the grits. Okay, that was a pound. Amazing. So it's kind of like cheese with a little bit of grits added to it. Wow, it looks amazing. Now. Come and taste this. And we're not going to put the eggs in now. In fact, we don't even need to put in the eggs. It tastes amazing. Please. Pardon me? You did one. When you bake it, it makes it more easy. So it is not necessary. Yes. Amazing. Beautiful. Who's braving up to try the grits already? It is. And it's probably... Do we want the cheese to melt? The whole cheese to melt? It's fine just the way it is. Beautiful. I know. You've never heard of cheesy grits in Italy, so... No. When Garcia volunteered to be a sous chef, she probably thought I was going to do Italian food. I'm doing very American food. That's why I like it. Great. Fantastic. Great flavor. It is. Even if there is so much cheese, but I think the green onions and the peppers balance it quite a bit. Very nice balance. And of course you could put in jalapenos if that's to your taste. We'll take all of this away. And we'll unplug this. We'll move this down to the end where we eventually will be serving the grits. Thank you. I'll get out of your way so you can do that. Put the grits at the end of the table because that one I'm going to use next. I'm going to do that next. Cheesy grits out of the way. This can go. Now working with sandwich, I'm making the white sauce for the Kentucky hot brown. Now I have made two large pots of white sauce. It's in the crock pots. But let's make white sauce. Oh, and of course we put everything away and I need the butter again. Thank you. Thanks Jackie. Turn on the wok. Yep. Put in some butter. Now I made all that white sauce yesterday. I made lots of lumps. I can do white sauce but yesterday I made lots of lumps. So if the white sauce on your Kentucky hot brown is a little lumpy, you are correct. And we'll find out today if I can do it. You are a pro, right? I need the whisk. Thank you. I don't know. Maybe I was making too large and I added the milk to the... I don't know. I don't know what I did wrong. And I'll leave the flour. And we all know how to make white sauce. You've all done it lots of times. And right now it's fairly smooth. Now let's find out if it stays smooth. Maybe I have to go to a white sauce cooking class. Guess what? That's a professional one. It's lumpy. I'll let you... Don't worry about it. It's a professional class. To have a little more flavor, that is quite unflavored. So let's put in chicken bouillon, not a cube but it's sort of a liquidy thing. Madeleine, but is this the one that is also called bechamel? Yes, it is. Correct. She knows the French word. And the white sauce that I made for you yesterday has a lot of black pepper and paprika in it to look a little more interesting. Oh, nice. No lumps anymore, though. Come on. We did it. And that's it, the white sauce. You did it. When I was researching this, I assumed that the white sauce would be brown because if you don't use some kitchen bouquet or something, it turns brown. It's just white sauce, but it's still called a Kentucky hot brown. And they can choose to name whatever they want. That's right. Then we can take all of this away and then you can bring down the... Yes. So we have some room. Any questions about the cheesy grits or the white sauce? And I did purchase way too much turkey. So half of the turkey is in the freezer that will be used for the August class, which will be state fair. Because I looked up foods of other state fairs, Wisconsin, it's cream puffs. Definitely will do cream puffs. Minnesota is the biggest producer of turkeys in the United States. Really? And they specialize in turkey sandwiches. So that's something we'll have. And then I thought we need something else for the August class. I was just on a roll to do menus. South Carolina, their specialty at their state fair, Greek salad. Wow. And most of the states also have lots and lots of deep-fried everything. We're not going to deep-fry. That's too dicey. I'm not going to deep-fry. Oh yes, a question. Go ahead. No? Yes, go ahead. Gouda. Oh, Gouda would be Gouda. Yes. I bet. I would eat that in a pan handle. Oh yes. It was cooked shrimp on a bed of grits. Okay. Cheesy grits. Nothing wrong with that. You know, we eat oatmeal for breakfast, but more often than oatmeal for breakfast, we eat oatmeal cookies, right? As kids, we eat lots of oatmeal. Marilyn, this recipe for the Kentucky Hot Brown, when you researched this, was this something that they served there? Or what is the history of this sandwich? It's throughout the state. It's just a Kentucky sandwich. Okay. Kind of like Bratwurst for Wisconsin, which I had never heard of until we moved here in 1965. And it was just from northern Wisconsin. But wow, we love that Bratwurst. Okay. We're going to make the mixture for the pecan pie. In fact, if you put it in, I'll just read the instructions for you. Okay. A cup of sugar. We don't have the sugar. We'll pretend there's a cup of sugar in there. Sugar. And corn syrup. I chose the dark. What do you think this is? Four cups. Yeah, I think so. Four cups. Or weight. And of course you can use white corn syrup. And of course you don't measure, right? Well, we know that we're cooks, we know half of this will be one cup. Okay. We'll put in some vanilla. Yeah, do you measure? Do you? I do. Sorry. I do. Absolutely. You know, my sister in Madison graduated from college with honors, with a double degree in chemistry and physics, for God's sake. So needless to say, when she cooks, it's very precise with the butter. Did we leave, is the butter still here somewhere? Right in front of you. No, that's shortening for the pie crust. That's all right. We put some butter in there and a little bit of salt in there for the bourbon. Can I put the bourbon? Oh yeah, put the bourbon. I love the bourbon. How much bourbon? A little sample. How about that one? A little more. Thank you. That is my very nice. And then to make a chocolate, because this would simply be pecan pie, grate some of this in there or melt it and pour it in there or if you're hard up, put some cocoa powder in there or some syrup. Any of those will work to make the pecan pie chocolate. Wow, this smells very good. Yes, chocolate. And then it needs unsweetened. The unsweetened. And if you only have sweet, that's all right too. I don't want to make a difference. Use what you have at home. And then eggs. And Terry brought me brown eggs. Perfect. I knew the rubber eggs. Well, you expected it in every class, right? Got it. Wow. I'll make a crust. Thank you. And you all know how to make a pie crust. And the only reason I'm doing that is to show you how my mother would fold it. I know. The pre-purchased or even the nut crust that's already made. Okay. I know, it smells very good. That's a bourbon. Yes. Oh. I said by the time I get to the... Yep, right. And I should have graded it, but I don't know where the grader is, so I'll just work it in with my hands. So Madeline, you use preschool, right? Could you use butter as well? Sure you could, or lard. You prefer the preschool? You prefer the preschool? It's whatever I have in the house. Sometimes I use bacon dripping, butter, whatever happens to be in the refrigerator. Do they still sell lard, or is that known as Crisco now? No. Lard is lard, and it's in the meat department. And Crisco is a vegetable. Right. What grocery store in the meat department have you seen it? All of them? Really? I've never... You go to the office. Ask the meat department. Okay, it doesn't take long to do that one cup of butter in there. Did we put vanilla into the pecan butter? We did. You did. Then I'll need about, I don't know, half of this, or almost full of just water. Mother made a lot of pies. I'll bet. Yeah, and they would buy the apples with the bruises. Shall I pour? About half. That's good. Let me mix that and see what happens. I'll need more. And it doesn't need to be warm, right? Just regular water. Some people say it should be ice water that keeps the fat from melting. But the nice thing about the fat melting, it holds together real well. Okay, a little bit more. Probably all of that. Do you always do it by hand? Or you use a blender as well? I always do pie crust by hand. Does everybody do pie crust by hand if they do from scratch? Yeah. You get the feel of it. Want to put your hands in there and feel that? Yeah, very nice and soft. So you don't need more water? I think I do. There's flour on the bottom that is not mixed. Okay, let's see if that works. Oh, I think so. Now, the crust for the pecan pies, cupcakes that I made, instead of making pies and cutting them into servings for 40 people, I made pecan pie cupcakes. That crust, I used flour, butter and sugar. So it's a little sweeter crust. Nice. And also it's more brown, right? And I don't need that, but I do need flour. Coming up. Thank you. And it is easier to roll it on a piece of cloth. That's the only reason I use it. I use it a few times and then it goes in the washing machine and the dryer. Nice. That I've never seen. Dish towel, yes. Absolutely. Never seen that. And I'm making a large crust simply because it's much easier to roll out and get into the pan. Because usually a crust for this size only needs two cups of flour, but I'm doing three. Okay. Now we have, and I put the stocking on here because it makes it easier to roll. I do have this one if I need it. That's to exercise. And then this gadget, I'm wondering from where I got this. It works pretty well, too. Nice. I think so. It's like print shop. The print shop? Yeah, that's what I'm reminding you of. Back in the day, maybe 10, 15 years ago, I bought one just like that. However, it was pampered chef's plastic. And it comes from here because all kinds of odds are there's not really crust but anything else. Rolling out. Reflect on something. Right, right. You're right, pampered chef. It doesn't stick. That's all. What was that question about the lard? What was that question? Why do I use the cloth? Because it doesn't stick. And why do I use the cloth here? Because it doesn't stick. Nice. It's called a sock for rolling bin. You could. You could. But if it's 100% cotton and most of them are polyester, right? So Marilyn, this one, this dough doesn't need to be refrigerated. No. Because sometimes they do, right? To refrigerate them for a while before... Usually bread dough and things sometimes. Pizza dough, for sure. But not pie crust. Right. Not that I know of. But you could. It wouldn't hurt anything to refrigerate it. And mothers was so smooth. Give me the big one. Oh, this does work nicely. Oh, yeah. No, this one does not have a sock. That would be a long sock, wouldn't it? And there's cracks in it and there always is. You know that. I bet you're right, Anne. If I weren't rolling on the crease of the table, good thinking. Thank you. I don't know if it is needed yet. OK. Well, what I wanted to show you is, you know, the new way is put this onto your rolling pin and then roll it onto the pie plate. I've tried a number of times and it's always wonky. So I do the way my mother did. Well, hers didn't break apart like that. She didn't. In quarters, and you gently put it in there, unfold it without all the cracks. We would talk that in cooking. To do the folding. Sure. You know, when I graduated from high school in 1959, yeah. And we girls all had to take home ec. All right. Only home ec. We had to take shop. Yep. That's the way it was. I think I told you the story of driving our Chevy and the tapets would stick and so at a stop sign, which I didn't know what tapets were, but dad told me or showed me how to lift the hood, jiggle something and then the tapets would be unstuck. Mechanics must know what tapets are. I don't. And then I would close the hood and get back in the car and drive. Well, I kind of liked doing that out in traffic. This dumb little girl is lifting the hood and she's doing and then the car starts again. And it happened fairly regularly. Okay. That's sad. I'm not working anymore on this baby. That is exactly it. And you know, if you work on it patiently, you get a beautiful pie crust. Sorry. I cannot resist. Good for you. That's the scientist when you fix that. And how do we want it around the rim? Well, if we were working nicely, we would do this. All right. The famous thing. Yes. With your fingers. Very nice. Good work. And of course, and then you lift it up and cut the edges off with a knife. And then send them in sugar and they go in the oven. Oh, yes. Yeah, we know that. My mouth is watering already. Okay. Let's put this aside. Put this aside. But let's not throw this away. Did I forget anything? Oh, the lily cocktail. Did I talk about the lily cocktail? Okay. Thank heavens you're there. There's the mint julep, which is kind of harsh. And I didn't think we should be drinking that much, what, vodka or gin or whatever it is. So we did the lily. Jane at the front desk loves Kentucky Derby. She's been there a few times and she has a Kentucky Derby party often. The other beverage, the lily, which is simply cranberry juice mixed with lemonade or limeade or 7up. But it always has a blackberry or two in the glass. And then of course, optional, you can add vodka to it or an orange liqueur of some sort. The Grand Marnier or the Quantreau. And so there's a little bit of Quantreau left there. There's not much.