[♪♪♪] - Well, which is it?

- [Laban laughs] - I don't get it.

- [Laban chuckles] In all, we're gonna slaw it up today.

[laughs] - Cold slaw, coal slaw and cole slaw.

- Those are always-- that has been spelled.

And you know, when I was researching the subject of it, I've discovered that there are even two spellings [chuckles] of the correct spelling.

- Oh, really?

Which the single word is C-O-L-E. Yeah.

- Some-- right.

Some books call it coleslaw, one word, C-O-L-E-S-L-A-W. And others have it as two words.

And then of course, you know, there are many sleazy places that we've been any numerous times.

And since we're both famous for going in sleazy places at the drop of a hat or other garments-- - [chuckles] Ah-huh.

- The-- we've seen cold slaw [laughs] and coal slaw.

That's my favorite because it's very difficult to eat.

- Yeah.

[indistinct].

- Especially if you're on strike.

[laughs] - Yeah.

Really.

Real bad.

So anyway, we're gonna have cole slaw and-- and a special guest.

- Yes.

And a-- and a very special-- - Peggy Montgomery's here.

- Yeah.

She's here.

- Yeah.

Peggy's here.

- From Garden City.

- And all of you've heard of her, I'm sure.

- Yes.

[chuckles] - And if you haven't, you will, by the time this program's over.

- Let's get to the-- - MALE: It's appropriate she's from Garden City.

[overlapping conversation] - Hey, look at this.

New guest on the show.

This is Peggy.

No, no, no, that's not Peggy.

- That's-- No, that-that's a-- that's a life-like representation of Harold Ford that Doris brought in today.

[laughs] - [chuckles] You're right.

It is.

- Harold Ford Head.

- It's got his eyes.

Oh-- LABAN: Mr. Cabbage Head.

- [both laugh] LARRY: I just love this.

This is wonderful.

- [Laban laughs] - And I know the great thing about this is you can just throw it in a pot and you got-- - [Laban laughs] - Some kind of stew.

- Yes.

Ah-huh.

- I'm not sure what.

Of course, the toothpicks are a little rough, but-- - And you'll have pot liquor when it's over.

- [Larry laughs] - Oh, it's just lovely.

It looks like somebody I know.

[laughs] - Oh, my Lord.

- And somebody you know too.

- Yeah.

- Anyway.

Well-- - Yeah, well, we won't mention any names here.

[Laban laughs] - [chuckles] "Dear guys, I heard you wanted to know where Nickelsville is."

- Ah-huh.

- "It's around Gate City and Castlewood."

- [Laban laughs] - "So there."

- And that's real important if you live in Arkansas-- - And it's a-- - And a few other places, you'll know exactly where those-- - Down there Coeburn, Virginia, I believe.

- That's down in the coal field.

- Coal fields.

"It is one of these towns that you start at one end and less than five minutes, you're out of town as such."

- [Laban laughs] - "I would like to know what day you two tape your show?

"I watch you on Saturday.

"And if I came to the studio, would I see the show that is seen on my channel?"

- [Laban laughs] - Could you answer that question?

- No.

You couldn't.

- I really don't know to be-- - Because we tape a little bit ahead, you know?

- Oh, I see.

- So, you wouldn't see the same one you're gonna see that night.

- "Please tell that lady that complains about your clen-clen-cleanness,"-- - Right.

- "On the show to keep her mouth shut."

- [Laban laughs] - Well, I didn't-- I just write these.

I mean, I didn't write-- I didn't write these.

I just read 'em.

- We read 'em.

[laughs] - Yeah.

Everybody will think it's a phony letter.

- Now everybody-- - It's a really-- - No, it really-- it came in and see?

It's stamped and [indistinct].

- There it is.

Right.

- "Must be opened by Larry Bly or Laben Johnson," it says, right on the end of it, see?

- Well, this is longer than-- - Well now, wait a minute-- - This is longer than Gone With The Wind .

- [both laugh] - Yeah, it says, "How about having fried chicken?

"My grandmother on my dad's side can't.

I would appreciate it."

- [Laban laughs] - She can't fry chicken.

- I'm sorry she can't.

Oh, oh fry chicken.

Yeah.

Yeah, well, sure.

Yeah.

- Well, we've done some fried chicken.

- And thank you.

That's from a loyal viewer down at Coeburn, Virginia.

Thank you very much.

Appreciate it.

- And we want to thank Kathleen Brown from Dade City, Florida, who wrote to us, and gave us this piece of information that I think is really important.

LARRY: Uh-oh.

- She said, "Keep up the cookin' cheap.

Groceries are not cheap."

[laughs] "So, we all need to get all the help we can get, thanks."

- Hmm-mm.

Yeah.

- Well, Kathleen, thank you.

We know they're not cheap.

We go to the store too.

Do you think they give us money for this food?

No.

No.

- Hmm-mm.

No.

- We have to have a bake sale about once a month in order to afford to do this show.

- It's true.

That's true.

- It's terrible.

- Well, we have so many things going today that we-- - Yes, Larry.

We do.

- Literally have to get over to the old Cookin' Cheap set.

Well, I'm here already.

- [Laban laughs] - They've moved me.

I used to walk all the way over there.

- [Laban laughs] - But today [laughs], it's such a small s--, oh, hi.

My better side too, huh?

But anyway, we want to-- - Well, I don't know whether it's your better side, and let me s-, no, it's not actually.

[laughs] - Well, I have trimmed down a little since the show started, he called me fatso so long that-- anyway, we want to welcome to our program the very lovely and semi-voluptuous, Peggy Montgomery.

Let's hear it for Peggy.

- Yay!

Peggy!

- Well, hi.

- Here she is.

- Peggy, welcome to the program.

- Thank you.

It's nice to be here.

- You just look lovely.

And I know that you're excited about being on our show today.

Well, that's not her.

[laughs] I said, "You look lovely," and they showed me.

Well, I look lovely too.

- [Peggy laughs] - There she is.

- Yes.

- Which one of us is Peggy?

[laughs] - And I-- and here in hangs a tale.

- Tell how she went about-- - Peggy bought us on TV.

- She bought her way on the program.

And I know a lot of people-- - Yeah, she paid big money-- - [laughs] [indistinct].

- To support public television.

- [Peggy laughs] - Well, Laban and I've been trying to buy our way off this show for years.

- [Laban laughs] - But-- - But all of you know, wherever you're watching this show that your public television station at some time or another has to raise money.

- With an auction sometimes.

- Well-- right.

And so, this station had an auction last year, and Peggy paid top dollar to get an appearance on this show.

- Big bucks.

Big bucks.

- So here she is.

And she said that she was gonna do-- we were gonna do salads today.

So, she said she was gonna do coleslaw.

- Ah.

- And I thought, well, there's so many kinds of coleslaw that we'll do coleslaw too.

- So, we're all doing coleslaw.

- So, we're all doing coleslaw, but there are three different kinds.

And I think we'll let Peggy go ahead.

- We're gonna have a big cole off here.

- Right.

- Whatever that means.

- So, Peggy, you go on and show us what you're doing.

PEGGY: Okay.

- And maybe while you're doing it, we'll do some things over here to get ready for our cold slaw when it comes.

- And-and Peggy, talk a lot, 'cause we want you to get your money's worth.

- Right.

[laughs] - Okay, thank you.

This is a-a simple recipe that I picked up when I was still living in Maryland in Baltimore at a friend's house.

And it doesn't take any time to make.

And it calls for six cups of coleslaw-- - [bowl pings] - And green onion.

- Your time's up, Peggy.

- [Laban laughs] LARRY: Just joking.

You know, I was born in Baltimore.

Did you know that?

- No, I didn't.

Well, yeah, I've heard-- I've heard that you were.

- That was the place of-- place of my nativity.

- And daddy came from Sharpsburg.

You know where Sharpsburg is?

- No, I don't know-- - Well, it's near Hagerstown.

[overlapping conversation] - Alright.

Go ahead, Peggy.

Don't let us interrupt you.

- [pings against bowl] - Time's up.

[laughs] - Okay.

Well, all I'm-- all [laughs]-- all I'm doing right now is shredding the coleslaw.

And if you would like, you could use-- - [Laban chuckles] - --your blender or anything, but I like to do it the old-fashioned way.

And also, in this recipe, it calls for the slaw and the onions to sit at least three or four hours.

And the dressing needs to sit overnight.

LARRY: Does it matter where it sits in particular, Peggy?

- Well, I wouldn't wanna leave it in the summertime out on the back porch.

LARRY: Oh.

[laughs] - So, I sit it in the refrigerator.

LARRY: Hey, you know, if she keeps that up, I guess maybe I'm off the show.

LABAN: Yeah, that's right.

We'll have to talk about that, you know?

[chuckles] LARRY: [chuckles] But then there might be some talk about you being off too.

- [Laban laughs] - Anyway.

Go ahead, Peggy.

- So of course, I-I made this last night.

So, there is some in the refrigerator that is the consistency that you would like to have it.

LARRY: Huh?

- [Laban laughs] LARRY: Just-just go right ahead, Peggy.

It's all yours.

LABAN: Now-now when you make yours at home, Peggy, what do you do?

Do you use the blender, or a food processor, or do you do it this way?

- Well, I've never used the blender for it.

I've always just done it by hand.

But-- [bowl pings] My husband and my two daughters got me a KitchenAid for Christmas.

So, I tried the KitchenAid yesterday, and it works really nice.

It makes it a lot faster.

And the consistency is-is equal.

You don't have any big pieces or little pieces.

LARRY: Well, I'm doing mine up the old fogey way.

This is the way I was taught to do it at home.

And what I'm doing is I'm just, same old-- just gratin', if I grate on you all, let me know, alright?

And I'll stop.

And I'm gonna grate up about a pound for mine.

And that's about all I'm gonna do for the next 20 minutes or so.

- Well, Doris, I need some pepper too.

- Now what are you doing, Peggy?

- Now I'm getting ready to do the green onions and it calls for one cup of finely chopped green onions.

- [Larry chuckles] Who was that unidentified flying woman?

[both laugh] Ladies and gentlemen, it's finally happened.

She has taken over the program.

She's determined she's gonna get on this show.

[laughs] That means we got to pay her union scale.

That's terrible.

- What?

[laughs] - Yes.

And we don't even make that.

[laughs] In other words, get your own, Johnson.

[laughter] Ah, Peggy is going to town on those onions over there.

WOMAN: [indistinct].

LARRY: And Laban's going to town on the closet over there.

[laughs] WOMAN: [indistinct].

LARRY: And I think I'm just gonna go to town because I'm tired of all this [indistinct].

LABAN: Well, I can't believe it.

I can't find the pepper.

LARRY: Uh-oh.

LABAN: Here it is.

Here it is.

- The spice of life has been lost on the Cookin' Cheap set.

LABAN: No, that's red pepper.

- Well, we've run out pepper here.

Peggy, we're in big trouble on this show.

PEGGY: Yeah, you are.

- 'Cause both-- all of us love pepper.

Do you like pepper?

- Yes, I do.

LARRY: You know, I have a little theory about pepper.

Have you ever heard my theory on pepper?

I've-I've gone on about it on television before.

I say that a lot of people die of too much salt, but I don't know of anybody that ever died of too much pepper.

PEGGY: Died of too much, pepper.

You're right.

LABAN: Now wait a minute.

I can't believe this.

There's no salt and there's no pepper.

Surely some fool has not robbed us of our spices.

Hmm.

- Well, my, my-- - Maybe they-- or just keep going.

Don't-don't let me intrude.

- Just keep going.

- --here on the Cookin' Cheap set.

Well-- - Maybe they're here in the refrigerator.

- Now you've just added those.

How many-- how many of those onions do you have to-to cut up in that?

PEGGY: It says a cup.

LABAN: And here's the salt.

- But I'll tell you, I don't ever really follow a recipe.

LABAN: Here it is.

Here it is.

PEGGY: I just cut and put in 'til I think it looks good for my family.

LARRY: Yeah.

Yeah.

LABAN: Oh.

No.

LARRY: Suppose they don't ever like the looks of it.

You just keep cuttin'?

I mean, and choppin' and-- PEGGY: Well, yeah.

LARRY: Yeah.

Okay.

[chuckles] LABAN: Now, Larry, I'm-- I-- while I got my pepper, I-- you have to pepper your slaw.

- Well, you're-- [coughs] - Your cabbage.

- Hmm.

Yeah, I think you did.

- [man whistles] - People are whistling.

I don't know whether it's because we're so gosh darn pretty.

- [Laban chuckles] - Or whether they think you used a lot of-- [coughs], I'm gonna sneeze.

- [chopping] What are you drinking?

- I got to do some-, oh, I was drinking this Russian dressing.

We're just continuing on over in our corner.

He's chopping, and-- - Well, you know, part of-- part of doing coleslaw-- - That's right.

- Is you got to chop cabbage-- - Takes forever.

- For half of your adult life.

- That's right.

Laban was only 12 years old when he started on this cabbage head.

- [Laban chuckles] - And I'm still going at it too.

And so is Peggy, we might add.

[chuckles] PEGGY: So am I.

- What next, Peggy?

- Well, once I get all the onions in, then I'm gonna start on the dressing.

LARRY: That Peggy really knows her onions.

- Yeah, I sure do.

LARRY: Oh, turn 'em around there, please?

PEGGY: Hmm.

And-- LARRY: Wait, look at that.

Look it's-- and look, that diamond ring sparkled so well too.

Hmm.

LABAN: ♪ This diamond ring Doesn't shine anymore ♪ LARRY: ♪ Shine anymore chuckles] - [Laban humming] You guys are good on set-- BAN: Gary Lewis & The Playboy ?

LARRY: Hmm-mm.

Gary Lewis & the Playboys .

Well, we're just all cuttin' and choppin' and grinnin', and-- LABAN: Oh, I know.

- What have you.

- Boy, this is gonna be a coarse slaw.

- And then, I'm gonna add in some secret stuff here after a while and I'll let you know about that.

I too have to go and take some-some spring onions and chop 'em all up and put them in this also.

And that's what I'm gonna be doing next.

Okay, Peggy?

- Oh.

PEGGY: Okay.

- Oh!

I got the purple hand.

Purple hand round my head.

[chuckles] - Well, you're in a singing mood today?

- Yes, I'm afraid it'll be around my throat if I'm not careful.

- [Peggy laughs] - Well-- - [Laban sighs] I am thirsty as I can be.

And I forgot to get a drink.

- Now I got to take some onions now and chop 'em up just like she was doing a few minutes ago, little spring onions.

You got to chop those in this thing too.

I'm just not gonna do a whole pound of this.

Because I'll be honest with you, I'm just real tired of it.

What are you looking for?

- I was looking for the-- [chuckles], for the notes.

[chuckles] - I-I'm so afraid to throw anything away over here.

I'm afraid I'll throw this in his face.

- Ah!

[indistinct].

[laughs] - I got to walk-- See what I mean?

So, I gotta walk around here.

What goes in that next now, Peggy or-or Laban?

Whichever.

PEGGY: Okay.

Now it's time for the mayonnaise.

LARRY: The mayonnaise.

- The mayonnaise.

LARRY: The secret mayonnaise.

- The secret mayonnaise.

LARRY: Mayonnaisie.

How much?

Uh-oh, look, she's got one of those that's hermetically sealed for our protection.

- Hermetically sealed.

So, you know it's fresh.

LARRY: Well, we wouldn't want you to give us any bad mayonnaise on this program.

[Larry chuckles] - Right.

Right.

LARRY: Goodness knows.

- Okay.

What I'm gonna do now is-- put in by my judgment-- - [Laban chuckles] - Two cups of mayonnaise.

LARRY: It's a right neat looking spatula you got there.

- You like that?

My dishwasher ate it, so it's got a-- its own little-- can put your-- MAN: Oh.

LARRY: Oh, it does.

It has sort of a mole on the side of it.

- Isn't that neat?

And it, you know, the thumb fits in there real good.

So, it's an extra handle.

- [Laban laughs] LARRY: It's a-- I got one of those in the back of my head, but it didn't come from the dishwasher.

So, you gonna put two of those in there?

PEGGY: Hmm-mm.

LARRY: Ooh.

You know, that's gotta be good.

PEGGY: Well, once it sits overnight, it gets real creamy.

And you'll see that once we pull the one out of the refrigerator that's been sitting since last night.

LARRY: Johnson, what are you up to?

LABAN: Well, I have just minced three cloves of garlic.

And now I'm-- and I've put it in a pan and now I'm adding a tablespoon of ground carrot to my pan over here that I'm going to set on fire here in a few minutes.

[humming] - Well, I've gone fairly back on these s-spring onions.

And now I've gotten a nice little dab of 'em.

And I'm gonna take those and throw them into my-my cabbage, which has all been chopped up very fine.

I actually grated up.

And now I'm gonna start julienne.

- ♪ Julianne took the hand Of a-- ♪ - ♪ Took the hand Of a poor-poor man ♪ ♪ Ain't true love Such a funny thing?

♪ - Right.

- Oh, we all know.

Anyway, I-- this is the way I'm doing my julienne today.

Just the way I did.

I learned this at Booker T. Washington's place, because I didn't have anything julienne these-- LABAN: Ah-huh.

LARRY: --and I'm gonna do it this way, ladies and gentlemen.

It's a fast way to do it.

It does go everywhere.

And I hope I don't throw away over there on you, Peggy.

But if I do, just yell and throw it back.

LABAN: Oh no, wait a minute.

Peggy's adding some-some secret ingredients to her slaw.

- Uh-oh, secret ingredients.

LABAN: Wait a minute, we caught you.

PEGGY: Oh, secret ingredient.

LARRY: What is it?

- Okay, what I've added is two tablespoons and a pinch of sugar.

LARRY: Oh.

PEGGY: And two tablespoons and a pinch-- LARRY: I thought maybe you were after that cameraman.

- [woman laughs] PEGGY: No, ah-huh.

- [Larry chuckles] PEGGY: And-- well, as I said, two tablespoons and a pinch of vinegar.

LARRY: How do you do a pinch of vinegar?

I mean, isn't it a little tough to keep it between your fingers?

- Well, it's kind of hard, but you know, you just kinda-- - [Larry chuckles] - It-it-it works.

Now I'm gonna add about a quarter of a-- maybe half a teaspoon of celery seed.

LARRY: And there they go.

[sighs] While she's doing that, I'm gonna take-- LABAN: Ah!

LARRY: an ordinary green pepper and I'm gonna open that thing up and I'm gonna shred that pepper in here.

A whole green pepper.

Just gonna pull the insides of it out.

- Whoo!

- I hope it don't gross anybody out.

And this is not the easiest thing to do-- - Eugh!

[chuckles] - But I'm gonna do it.

And you thought it couldn't be done, it can.

I'm just grating a whole pepper in there as best I can, because I don't wanna to have to chop it up, it's just grated.

LABAN: Oooh.

LARRY: And it's going in there.

And it's real pretty.

This is a beautiful, beautiful dish with all these colors.

- [Laban singing] LARRY: And-- LABAN: Oh, who did that?

LARRY: And in a couple of minutes, I'm gonna add just a little bit of turnip to it.

About a tablespoon full of turnip is gonna go in there.

We've got the-- we've got all sorts of things.

I've got a big turnip.

I want you to look at this turnip.

Isn't this the strangest looking thing you've ever seen?

LABAN: Oh, it don't favor nobody.

- Well, it's got wax all-- it's so waxy.

[chuckles] It's got wax all over the outside of it.

- Waxy.

- So, what I'm gonna do is chop some of that wax off the outside, trim it off.

And then we'll-we'll take a little of this and grate it in there, about a tablespoon full.

And that'll be-- LABAN: Is that a turnip or a rutabaga?

LARRY: Well, I don't know you.

I think it's a turnip.

LABAN: I think you gotta rutabaga.

- [Peggy laughs] LARRY: Oh no.

Don't tell me that.

LABAN: Oh, you do.

Oh, I can't believe it.

He grew up on a farm-- LARRY: Well, we're gonna take-- LABAN: --and he doesn't know a rutabaga from a turnip.

He doesn't know a rutabaga from a hole in the ground.

LARRY: I think it's-- I think it's a turnip.

Well, I think it's a turnip.

PEGGY: I didn't think that looked right when I saw it either.

LABAN: That's a rutabaga.

PEGGY: It is.

- Well, we're gonna take one tablespoon of rutabaga-- [laughs] And we're gonna put that in there.

[laughs] See if I care.

Rutabaga, turnip, they all look alike to me.

I hate both of 'em, but you know.

[laughs] - Now, [chuckles], I-- [laughs] - That's why it doesn't matter so much, I guess.

- I'm adding a half a cup of olive oil.

Popeye was real upset about it too.

[chuckles] - Yeah.

Well, I imagine so.

He'd been going with it for some time.

What are you doing over there, Peggy?

I got you keep on camera as-- PEGGY: I'm finished.

LABAN: Oh!

LARRY: You're finished.

- All I need to do is put the dressing in here.

See, I told you.

It was simple and quick.

LARRY: You're finished?

I don't think you're-- - And I've got to add a-a-a tables-, or a half a cup of white wine vinegar.

I-I see you signifying to me and I-I got the message.

I understand.

- This turnip don't look right.

I'm gonna chop up some-- - [Laban chuckles] LARRY: Sweet gherkins.

[laughs] - [Laban chuckles] LARRY: I always think that's a funny word.

LABAN: Ah-huh.

LARRY: It always brings a lot of things to mind, the word "gherkin."

I don't know why, but-- - Alright.

- I'm gonna take that and chop that all up.

The simple thing to do, if you want to save a little time on that, is, of course, get the little cubed gherkins and I'd have done that.

Except I thought I had a bunch of 'em in my refrigerator and I didn't.

LABAN: Well-- LARRY: So, I'm just gonna chop up some ordinary sweet gherkins and go throw those in there.

Just a few of 'em will do.

Not an awful lot are necessary.

And I'm just about finished with this entire recipe.

LABAN: Now, Larry, what I'm heating up my dressing.

This is my garlic and my onion and my carrot.

And a half a cup of olive oil and half a cup of white wine vinegar til it's fiery hot and boiling over here.

And then-- and this is what's so exciting about it.

After it's hot and boiling, fiery hot-- LARRY: Uh-oh.

Uh-oh.

- You add a can of anchovies.

LARRY: Oh!

MAN: Oh, yuck.

- [chuckles] Yes!

PEGGY: Oh, not those salty anchovies.

MAN: [indistinct].

- Yes, that's why you don't put any-- - Oh, yuck.

LABAN: You don't put any salt-- LARRY: Oh, hey Peggy.

LABAN: I'm getting it from everywhere.

The crew doesn't like-- it's alright.

I love anchovies.

LARRY: Hey Peggy, how would you like to work this [indistinct].

- Thank you.

And Doris likes anchovies.

- [woman laughs] - How would you like to work this gig starting next week?

But anyway.

[Peggy laughs] [Larry laughs] Uh, you wanna know somethin' sad, Laban?

- Yeah.

- There were three other people with me when I bought that rutabaga.

[chuckles] They all thought it was a turnip.

- Oh no.

- Well, it was all wrapped in wax.

How would you ever know?

I know what turnips look like normally, I know what red ones look like, but I don't know what white ones look like.

I never raised one.

- Oh.

- Never ate one.

- Well, you know-- PEGGY: They're good with cheese sauce.

LARRY: Are they really?

- Oh, yeah.

LARRY: Oh, wonderful.

- Yeah, I've never tried that.

- Well, now I'm gettin' ready to add all these chopped pickles in here.

I don't know how many.

Laban walked off with my recipe.

[both laugh] - No, you walked off with it.

- No, but it was laying over here.

I laid it to the side.

- I know.

I had to go get it and see what I had to do.

- Well, that's mine.

[laughs] - Oh, why does it say-- - It's got my notes written on it.

- Percy Algernon on there.

Who is that?

- [laughs] Does it say Percy?

- Is that somebody you know?

- Percy's gonna appear next week on the show.

- [chuckles] Alright.

- Let's make sure we got everything.

- O-o, no wait, we got to come back to Peggy.

She's messing around with her-- - Oh, go ahead.

Peggy's getting ready to put the secret ingredients in it there.

- Okay.

This is the point where when you're doing it at home, you wanna put a lid on the dressing and stick it in the refrigerator-- LABAN: And just put the lid on it.

[laughs] - And put a lid on your cabbage and onions and stick them in the refrigerator.

You want to let the dressing sit overnight.

That's what I normally do.

Let the cabbage and onions sit overnight.

LABAN: Hmm-mm.

- If you're gonna have it for the next night's dinner.

And then in the morning-- LABAN: Sure.

Right.

- You put the dressing in with everything and let it sit all day.

LABAN: Actually, this slaw and Larry's-- all coleslaw needs to age at least a day before you-- PEGGY: Hmm-mm.

- Alright, now my dressing has boiled.

It is fiery hot and now I-- cut the heat off and I'm going to add to it my whole can of anchovies including the oil.

LARRY: Eugh-hh!

MAN: Eugh!

PEGGY: Eugh!

CROWD: Eugh!

LARRY: Oh, it's a squeamish crowd today, boys and girls.

LABAN: Bunch of wussies.

- [man laughs] - Scared, I've never heard of anything like this in my life.

Of people-- grown adults, afraid of a little fish.

PEGGY: Not afraid of it.

It's just too salty.

LARRY: I don't think it could be big-- good for your heart.

[laughs] - Oh, it's-- they're wonderful.

They've got all that good stuff in it for your heart.

LARRY: Yeah?

- That-that monosaccharide oil.

LARRY: Ah-huh.

- It's real good.

Now you just pour this right over, down into your coleslaw.

- Yeah.

No, that's gonna make me start eating it.

[Laban laughs] - And-- - Whoo, that smells so good, Laban.

Whoo!

- And-- now you have to-- LARRY: Don't-don't throw them all on a plate.

- [laughs] You have to toss it real good.

Oh, there's a right big piece of-- where'd that piece-- and here's a whole piece of garlic that never got chopped up.

How did that happen?

Oh, the recipes.

Oh yeah.

We got to have the recipes.

LARRY: Well, we-- well-well-- Alright, coleslaw with garlic.

LABAN: Alright, well, you need one and a half to two pounds of cabbage.

And today, just for-for variety, Doris told me I ought to use red cabbage, and that's what I'm doing.

And you need a half a cup of white wine, vinegar, pepper, two to four garlic cloves, mashed.

I minced them.

A tablespoon of grated carrot, a tablespoon of grated onion.

One half cup of olive oil and eight anchovy filets.

LARRY: [laughs] Ooh.

LABAN: And you'll find that it is good for you.

LARRY: Another coleslaw.

One and a half to two pounds of shredded cabbage, a bunch of green onions, shredded.

Green pepper, shredded.

A quarter cup of chopped sweet pickle, two carrots julienned.

A tablespoon of grated turnip.

Now, don't you use a rutabaga now.

One 16-ounce bottle of Russian dressing.

Mix it all up.

Put it in overnight.

- Right.

- I'm gonna add the secret ingredients.

I'm gonna add-- I made a half of a thing of this.

So I'm not gonna put a whole 16 of it.

This is Russian dressing.

Gonna add that in, gonna mix it all up, put it in the-- isn't that attractive?

Re-fridge overnight, which I already have one back there and we'll get to taste it in just a couple of minutes.

LABAN: Hmm.

LARRY: And that's about that.

Got a very good ring to it, doesn't it?

- Peggy, maybe you ought to run through your ingredients again if you can.

PEGGY: Okay.

You need six cups of shredded cabbage and a bunch of onions-- spring onions.

You mix them together and put them in the refrigerator.

And for the dressing, you need two cups of mayonnaise, two tablespoons of sugar, two tablespoons of vinegar and a quarter of a teaspoon of celery seed.

You mix that together until the sugar's dissolved and put that in the refrigerator.

And then, the next day, you mix it all together.

LARRY: Great.

- Simple.

LARRY: Yeah.

We're ready to [indistinct].

LABAN: Yeah, let's bring it over here to the table.

PEGGY: Okay.

LARRY: Okay.

That's what we're going to do.

I'll make sure that mine gets to everyone all way around.

Aah!

It looks real good.

- Hey, hey, Bly?

- Ah!

- Come here, come here.

- Ooh.

- [Laban laughs] - Hair on my palms.

Anyway, that's real good, Laban.

I can hardly wait.

Hmm-mm.

Oh, that's great.

It's plenty.

Thank you.

Thank you.

That's so pretty, though.

- [Laban chuckles] - It really is.

Can I-- may I help myself to some of this?

- Sure.

- Oh, look at this gorgeous presentation.

- And I wanna-- I wanna send a message-- whoops!

Right back to the-- - [Peggy laughs] - [chuckles] Right back to the control room right now.

Maureen, you can come right on out and have a big helping of this.

[chuckles] - Yeah, here you go.

I'll let you even try some of your own.

- Thank you.

LARRY: I've given Mr. Johnson some.

And I'm gonna try your home recipe, Peggy, and see what I think of it.

- Yeah, lemme-- - Hmm.

Hmm.

Hmm.

It's creamy.

It's good.

It's delicious.

LABAN: Hmm.

Hmm.

- I recommend this lady come to your house and cook personally.

[Peggy laughs] I'm gonna try-- LABAN: Fabulous.

[indistinct].

- Let's try mine.

Well, I was gonna try it and it got loose.

I think it's that rutabaga, to be honest with you.

Ain't that good?

- Hmm.

- Hmm.

- I like it.

- Delicious.

- Hey, the rutabaga doesn't hurt, folks.

- And now-- - And now, the piece of resistance... it's good.

- [woman laughs] - Get it off me.

PEGGY: It's definitely different with a sauce.

- Bye.

No, it is.

It really is.

LABAN: Oh, they're all good.

- It's-it's delightful.

It really is.

- Whoo!

- Peggy, thank you.

- You're welcome.

- We're gonna give her a cookbook for being here.

Aren't we great?

Bye.

[♪♪♪]