[♪♪♪] -I feel like being real informal.

-Yeah, I do, too.

-[makes noise] Bonk!

-Bonk!

Ting!

Oh, yes.

-[laughs] This is our informal get-together or something like that.

-Yes.

Well, we're bringing all the family [indistinct] and everything, yeah.

-[sighs] Well.

-Here we are.

[laughs] -Yeah.

I'm Laban Johnson.

-I'm Larry Bly.

And welcome to Cookin' Cheap .

-Welcome to Cookin' Cheap .

-That's right.

We've got all kinds of good things.

I'm gonna do a cobbler.

And I asked several old farmer women.

-[Laban laughs] -[chuckles] I did, over the weekend.

I have lots of 'em in, I do.

A lot of my dear sweet aunts and people like that.

The difference between a cobbler and a pie-- -[Laban] Hm-mm.

-And I got some of the wildest answers and nobody seemed to know the answer to it, but I think I do.

And I'll tell you later.

-Well, I didn't have anybody in over the weekend because my lights were out the entire weekend, no thanks to the power company.

-Well, that's the way it goes.

-[Laban] Yeah, just-- -What are you making today?

-Pam.

[laughs] No, I'm doing some kind of a viewer's recipe.

April Yates from Norfolk, Virginia sent this recipe.

And it's some kind of little, uh, chicken thighs thing that she's worked out.

Can you hear that?

-I think our, our.

-It sounds like a dog in here.

-.skyward camera person has come down with the mange.

-With panting real bad.

-I'm going to do Bernice's Fruit Cobbler.

-[Laban laughs] -Bernice Hall down in Rural Retreat gave me this recipe and it's a real fine one.

I'm not gonna do it just yet.

I'm gonna let Laban do his first.

-Well, I'm just gonna start, man.

Now, this is a real easy recipe and I said, "Oh, no.

This can't be real."

This has got stuff in it that I would not normally use in my home and some things that I don't normally do.

But you know, I'll try anything at least twice.

-[Larry chuckles] -And so this is what you do.

You start out with the package of thighs o' the chicken.

♪ Chicken thighs Chicken thighs ♪ All right?

And you wanna take 'em out and you gotta pull the skin and the fat off of 'em.

-[laughs] That was the strangest demonstration I have ever seen.

-Well, I mean, how else do you show what your thigh is-- -I was afraid those [indistinct] were gonna get away from you and knock up the wall over here.

-[Laban] And children, please, do not try this at home with your babysitter.

-What?

Playing with chickens?

-[Laban] No, pulling the-- -Oh, oh, oh.

Be careful how you flop that around.

-And just fling that skin and the unnecessary fat over into the garbage.

You do not need it.

-I remember last year you did that, and you're pitchin' it around and I wore a chicken skin on my head for days before I knew it.

-I thought it was very becoming.

-It was just awful.

It was becoming real nasty after about two or three days.

There goes another one!

-See?

Look at all this stuff you don't need.

-Is there anything you could do with that?

It seems like it's such a waste to waste all that skin.

-What?

Oh, sure.

If we were one of those high-priced shows-- -Hm-mm, whatever.

Yeah, uh-huh.

-You know, like Jeff and all that gang.

They would tell you to throw this in the stock pot.

But we know perfectly well that most of you are not using a stock pot every day on the back of your stove.

-[laughs] If I'm not fryin' it, I'm throwin' it in my backyard.

-Oh, how gross.

-For the local cats and dogs.

I have a lot of little animals come around and they look forward to it.

-Uh-huh, I've seen 'em.

Both kinds, two- and four-legged.

And there's that one bizarre, three-legged one that you don't want to talk about.

Anyway, you have to just really get right up in - this is a very messy dish.

And just pull this skin off of here.

-That was no skin off my chicken.

[laughs] -And you know, for those of you-- Isn't this attractive?

It's so pretty.

-It really is.

-You probably could frame that or paint over it-- one of those other painting shows on public television, you know.

You probably see them using this stuff.

Well, anyway, you pull this off of here and those of you that are fanatics about health and all that business, this is for you.

Oh, no!

This chicken had lost all its skin at the factory.

-It gave at the factory.

-[Laban] Oh, it did, plenty.

-Yeah.

There's another one.

-And, oh boy.

Well, this one has got all-- -That's kind of made up for it.

-And there's just loads of fat on here.

-Squishy Skin McGillicuddy, that one was.

-[indistinct] you know, has had terrible experiences with yellow-colored feed.

-Uh-huh.

Some of Frank's stuff?

-Pull on - here we go.

I'm afraid so.

Oh, gosh, chicken fat for days.

-Just think of how much fun they used to have when they had to wring its little neck and chop its head off and all that and pull its feathers out.

I - see, I remember that when I grew up.

You probably did, too.

-Oh, wait a minute.

Oh, no!

-Oh, there's a terrible warning at the bottom of it.

It says, "Do not pull skin off by penalty of law."

[laughs] -This is ridi - this is, this is like getting one of those commercials at the beginning of the video tape you've rented, like Bly does from that X store.

-Well, don't read it.

You're not allowed to say it.

-[Larry laughs] -All right.

Well, anyway, I can't believe it.

Down at the bottom of the chicken-- -[Larry] A commercial.

-They've got a commercial.

Oh, that's just-- I find that to be offensive.

You know, if I had wanted a commercial, that poor chicken gave its life for me, or three of them did.

-[Larry laughs] -Two thighs per chicken.

All right, Bly, that's all I wanna do right now.

-Okay.

-[Laban] Ugh.

-There's four kinds of cobblers.

I'm gonna tell you about 'em right now.

-[Laban] Oh, no.

-That I know of.

I've done a great deal of research on this.

I've spent weeks on this show.

There's the cobbler that I'm gonna do today in which we sort of mix the cake part of it all throughout the fruit and all of that, and it makes its own batter.

And then there's - we used to have a quick one we would do at home when we'd go pick cherries off the tree, the black heart cherries.

And Tucci would always take a yellow cake mix, just ordinary old cake mix, right out of the box and make it up according to the package directions, and then you fold in all of that fruit at the end of it and just bake it like you would a normal cake.

And that's sort of a cake cobbler.

And that's real good with lots of cream all over it.

It really is.

And then there is the kind where you get to the end of your pie crust.

And you don't have quite enough for an entire pie, so what you do is just smush it out real good and put all your junk in there with lots of sugar over it, fold it over and just pinch it shut.

And you don't even need a real pie plate to do that.

And then, the fourth kind of cobbler is the guy that works on your shoes.

[laughs] -No!

No, no, no, no.

Oh, I swear I can't take it.

-It's terrible.

Took me a while to get there.

-No, my Grandma Vaughn used to do cobbler.

She'd make a biscuit dough, and just add some sugar to it and then she'd put all her fruit down, sprinkle a little flour over it, then lay that biscuit dough over it and it would cook that way.

-[Larry] Yeah.

That's another way to do it.

There's a lot of, there-- that's one thing that you learn when you start looking into the cobbler business.

There are a lot of ways to make it.

-[Laban] Uh-huh.

Right.

-And today's Bernice's Fruit Cobbler is a real, real easy one and that's why I'm gonna do it because I didn't feel like knockin' myself out today.

-Oh, well, all right.

-I'll be honest with you, I really didn't.

I came up with an easy recipe for easy people.

I mean-- -I beg your pardon.

-I mean, easy recipe for simple people.

[laughs] I mean, a simple recipe for-- -Yeah, there are some people on this staff that are easy but not me.

-First thing you do is take an entire stick of margarine.

And you can tell this is an old homey recipe because it called for butter.

[chuckles] But Johnson's closin' up; even as we speak, he's in, so I had to be easy on him.

Now, you can either melt it in a pan like this, or if you have a metal pan like the real one that I fixed and brought in, what they do is just set the real metal pan right on the old eye there and just melt it right in the pan.

But I'm gettin' fancified a little bit today so what I've done is I've pre-melted it and you put it down first.

That's an easy part.

And then what we do is we do the mix of stuff.

-[Laban humming] -Well, you certainly are really in a dancing mood, aren't you?

We start out with a cup of sugar.

I thought you were not too frisky before the cameras came on.

You just suddenly got a second shot of-- -Well, you know, I just blossom and light up under the cameras.

-Hm-mm, yeah.

He's a star.

Cup of sugar.

-It's taken him ten years to admit that, folks.

-What's that?

-That I'm a star.

-A cup of self-rising flour.

-[laughs] Would somebody answer the phone?

-Was there a phone ringing?

-[Laban] Uh-huh.

-Well, you know, they've let everybody go.

[laughs] [Laban] I know.

[laughs] -And Stacy doesn't have any money any more.

They installed that fancified security system.

They can't afford anyone anymore.

They can't even afford to pay somebody to watch the security system anymore.

-[Laban] Hm-mm.

-Now, where else?

Teaspoon of baking powder.

-There's a direct link to the homes of some of the executives around here, and they watch at home.

-Because they got nothing else to do.

-Uh-huh, because they have nothing else to do.

-A teaspoon of fresh baking powder and you're only - whoever it was that originally did the first Fannie Farmer cookbook said that you're only as good as your baking powder.

-[Laban] Uh-huh.

-However fresh that is, that's how good your biscuits are gonna be when you decide you're gonna make them.

-You should get fresh baking powder at least every six months.

-One egg.

Every six months?

-Uh-huh.

-Don't they have a little thing on the bottom that tells.

Some of 'em do now.

They tell you right on the side or on the top or on the bottom.

Well, this one doesn't.

This one says 8319.

What's it mean?

-That's the last four digits of the phone number of the lady that put the cap on it.

-[laughs] -And if you wanna call her-- -You can call her at 8419, area code - well, never mind.

Well, anyway.

Can I have - would you go back and get that paper towel?

-[Laban] Uh-huh.

-I'm afraid to walk across the floor because I'm afraid my mic cord will show.

-[Laban] Here.

-[laughs] Thank you.

So anyway, and milk.

I gotta add some milk to that.

How much?

I think it's 1-1-1.

I forgot, I was so busy.

Three quarters of a cup.

Thank you, Dor - Doris is here.

Did you know that?

-[Laban] Yes.

-Doris is here.

-[Laban] She is here.

-Of course, there'd be a lot of women angry about that.

You know, a lot of 'em are real jealous about the fact that Doris gets to work on our program.

[Laban] I know.

Well, that's the way it goes.

-And they don't.

And I'm a little jealous that Doris gets to work-- -[Laban] Oh, gosh.

-She gets paid better than I do.

I don't think you make anything, do you?

You know, that's better than we do.

All right, three quarters of a cup of milk.

[Laban] We have to pay.

[Larry] Yeah, we have to pay them to be on the show.

All right, here we go.

And you just mix that all around.

Ain't it pretty?

Look at that.

-[Laban] Uh-huh.

What if you don't have a whisk?

-It's just lovely.

Oh, you can use an old spoon.

I used a fork earlier today.

-[Laban] Uh-huh.

-Why?

Are you tryin' to make a big deal out of that?

-[Laban] No, no, no, no.

Just, you know, some people out there might not have a whisk.

-Is it a personal thing?

No, I mean.

Well, watch.

Here, look.

-[Laban] Oh, no.

Not with that good measuring spoon.

Oh, no!

-Look at that.

It's amazing.

You can do it with that.

You could even do it with your - no, never mind.

Okay.

Now, what you do at this point is you spoon this off over top of this.

However, I don't have time.

I'm not gonna spoon it.

I'm just gonna dribble it over a little bit, sort of like this.

Isn't it pretty?

-[Laban] Uh-huh.

-This is real lovely.

You'll find this is quite delicious or at least I found it when someone else made it.

Whether I'm gonna find that today, I don't know.

But anything with this much sugar in it couldn't be too bad, don't you reckon?

[Laban] Oh, I'm sure.

-So, anyway, now isn't that lovely?

Now I have spelled out a rude word in the margarine.

-[Laban] In Chinese.

-If you look very carefully, you will see that there is a terrible thing written in there.

-[Laban] It says bumba-- no, I better not say it.

-All right.

Then, you take some fresh - I went out and picked these.

A big cherry tree out back of the studio here, Blue Ridge Public Television, went out a few minutes ago, and pitted them.

[Laban] Yeah, you and George Washington.

And Rex.

-And you put about a quart of whatever it is you want.

And you can come up with any kind of fine little fruit that you like.

You can do it with peaches.

and Herb.

[laughs] -[laughs] I don't think Peaches would stand still for it.

She might like the butter but not all that batter.

[Larry] And you put this on top.

Now, the interesting thing is all of this goes to the bottom without you ever flipping it over.

It just works its way right down.

Isn't that somethin'?

-[Laban] Oh, I swear.

-Put that right in there, and then you put it in the oven at 350 degrees until it goes brown on the top.

And you don't wanna overdo it because, well, you just don't wanna overdo it.

You might have a heart attack.

-[Laban] Right.

-Oh, I mean, you don't wanna overdo this because, you know, you don't wanna overdo it.

I forget why you don't wanna overdo it.

But you don't, take my advice.

[Laban] Could you use watermelon in there?

-[scoffs] No, I don't think so, Laban.

It has a tendency to go to the bottom real fast.

-What?

The watermelon?

-The watermelon does, yeah.

A lot of people don't like watermelon.

-A watermelon cobbler, hm-mm.

-There you go!

There is a fine cherry cobbler.

Isn't that pretty?

[Laban] It's amazing; we've done a recipe with cherries that didn't fly all over the kitchen.

[Larry] 350 degrees [laughs] for about 20 or 25 minutes or until brown on the top.

You just kinda have to watch it because you don't wanna overdo it because you don't want it to get gummy.

It will get gummy.

-[Laban] Gummy.

-And that's it.

That's it.

And when it comes out.

it looks like it's in a different pan.

[Laban chuckles] -When it comes out - see, I did this one in a metal one so I can melt my margarine right in there.

It looks like that.

Isn't that lovely?

-[Laban] Oh, that's real pretty.

-It's just gorgeous.

-[Laban] Is that a little navel there in the middle?

-It is, it's a little insie.

It's an insie.

You know?

Not an outsie.

So, anyway, there you go.

That's it.

That's my recipe.

I'm gone, goodbye.

I'm outta here.

-Oh.

Well, Bly, wait a minute, before you go-- -[Larry] What?

-You know, today is a big day, real big day around here.

-[Larry] What's happenin'?

-Well, as you know, our dear aunts, the Cook sisters.

-Oh, yes!

-.have finally gotten out of the nursing home.

They've been in a health ranch for some considerable period of time.

-[laughs] Uh-huh, a health ranch.

-And they had a lot of stuff done to them.

They worked real hard.

They've had everything tightened up and tucked in.

And they have stopped by to tell us something we need to know about cooking.

-Well, Sister, I've got something with me today to sort of test your memory from when you were a little, heh, girl.

-[laughs] Let me see it.

-Oh, it fell over.

[laughs] Tell me-- -Oh, I remember that.

-What is it?

-Old Mr. Wilson's truss stretcher.

-No.

[laughs] No, that's not it.

Sauerkraut maker.

Sauerkraut.

You put your head of cabbage in there and then you husha, husha, husha and it comes out.

And after you've done that, then you put all of that in a bowl and you take that and chop it up.

And then you make a homemade sauerkraut.

That's what it is.

-I don't believe any of it.

I don't recall we ever had sauerkraut at all.

-[Tootsie Cook] Hah!

-It gave me gas.

-Everything gave you gas.

-I'm Sister Cook.

-And I'm Tootsie Cook.

-And we're the Cook sisters.

-[laughs] -Oh, they are such a mess.

-Oh, they are.

[laughs] Excuse me, I'm gettin' over it, I think.

-All right, Bly.

-What are you doing?

-We're gonna do these thighs.

-Good heavens.

That's the biggest box of spuds I ever seen in my life.

-Well, this thing calls for too much.

I did find that out when I made - you need two cups of potato flakes.

Now, I don't personally use these at home, but you know, here they are.

-[Larry] Uh-huh.

I've had them many a time at his house and I know I have.

-Two cups potato flakes and you put those in a bag, plastic or brown paper.

And we're gonna add some spices to it.

And that includes a quarter teaspoon of curry, poink.

-Which I have finally gotten to like down through the years.

[Laban] Right.

Oh, I'm so proud of you.

[Larry] He is.

-And a teaspoon of ground ginger.

All right, that goes in there.

And then, a tablespoon of salt and a tablespoon of pepper.

Which seems to me to be right smart but that's what they've added.

-I was gonna say, "I believe it's gonna be red hot."

Well, I don't know, though.

With all those potato spuds, there must be about seven pounds of 'em in there.

-Uh-huh.

And then, the pepper.

-For a couple of little old pieces of chicken.

-And we'll put - there's about a tablespoon full of pepper.

-It makes four pieces of chicken and 12 pounds of potatoes.

-Right.

Now.

[Larry] Now, you don't need mashed potatoes with this?

Is that the deal?

-No.

No, you don't.

The potato flakes are like the breading on this thing.

So they're all here in the bag.

Now, this is an egg, one egg beaten up with two tablespoons full of milk.

And that is for those of you that have written in to tell us that we ought to have a lot of things pre-measured and ready to go.

So I did that earlier today.

And you just put your thighs down into the egg and milk mixture and then throw 'em-- -[Larry snickers] Oh, it feels so good.

-[Laban] Uh-huh.

-Oh, you mean the chicken - oh, okay.

Right.

-And throw 'em over here in your potatoes.

[Larry] Hmm-mm.

Put your thighs in the eggs.

[Laban] Put your thighs down here in this stuff and it'll set your [indistinct].

-What kind of bag is that that you have there?

-This is called the rear end of a trash bag.

-[laughs] I saw you emptying it out earlier.

-[Laban] Oh!

-[laughs] No, no, I'm just joking.

I'm just joking.

It's a clean one.

It just came out of the box.

It's a great idea if you don't have a bag.

[laughs] -Well, I reckon it's safe but I mean, for this gang - oh!

I got a mess on to me.

Could I have a paper towel?

-[Larry] Uh-huh.

[laughs] He's dribbling it all over the floor.

-Well, I can't help it.

It's a messy kind of a recipe.

-I think it's on my leg.

Hang on a second, let me check.

-Nasty.

-I got the egg on my thigh after all.

-Okay, now.

-What?

-You have to thigh me a river.

All right, now, everybody-- -Oh, for heaven's-- -Okay, now ♪ You take your bag And shake 'em thighs ♪ That's what April said.

-Oh, do we have to see that again?

-She said, "Shake them thighs," so, boing, boing.

-Was that another Joe Cocker joke?

-[Laban laughs] -You don't hear many of those on cooking shows on public television.

Only on this program.

-Up where we belong.

-Oh, you got a hole in it!

[laughs] -Oh, there's a hole in my bag!

-Terrible.

Those spuds are all over the floor, they're everywhere.

If we have another hard rain, this place is gonna come up in mashed potatoes.

-All right, now.

Wait a minute.

All right, now.

Once you open 'em up - and let me get this bowl over here - you need to put 'em in a baking dish.

I'm gonna put 'em in this little bowl because I'm gonna take these home and eat 'em.

-Well, I never thought we'd ever see you eat anything with fake potatoes on it.

-It's not, they're not baked.

It's just the flakes.

-Fake potatoes, I said.

Not baked.

-Oh, fake.

I thought you said baked.

-Hah?

-Well, anyway, there they are.

And you put them in a pan and you're gonna bake 'em at, April says at 375 for 35 minutes.

Or, you could do 'em a lot quicker if you boil these thighs for a while first.

And for those of you out there in TV land that are real health food nuts, that's an even better idea because that way, you can pour all of the fatty water off.

-[Larry] Fat, that's right.

-Can you remember fatty water?

[Larry] Oh, Fatty Water.

Ethel's people.

-And his - right, Ethel and Muddy.

[Larry] Ethel and Muddy Water.

Ethel Water and Fatty Water.

-They were some good people.

Right.

-[Larry laughs] I don't know what's wrong with us today.

Bonk.

-[Laban] And then their nasty Uncle Dirty.

[laughs] -[Larry laughs] -All right now, you're gonna bake all those in the oven.

And where is my-- let me get a-- -Oh, another backal shot.

- ♪ Shake them thighs, Shake them thighs ♪ -It's not a good sight.

I'll try and cover for you, Laban.

- I don't want you to cover.

I'm proud of 'em.

-Well, you shouldn't be.

-God gave 'em to me.

I've been working on 'em for a long time.

-Oh, for heaven's sake.

I don't know.

If I were you, I'd be sort of adjusting the set.

[laughs] -Now, here they are.

-Woo!

Look at that!

Aren't they pretty?

-Yeah, you know they're pretty.

-Oh, they're lovely.

-They are gorgeous.

-And they're sizzlin' in there.

They're just beautiful.

Ow!

And they're hot.

-Yes, you'll burn yourself.

Well, let's go over to the-- -How did long did you do that?

-[Laban] What?

-How long did you do that?

-[Laban] Thirty-five minutes.

-Thirty-five minutes.

Well, don't we have to get the cooks-- -Oh, yeah, the recipes.

Oh, yes.

We did forgot all the things to do.

-You forget about half the show, Johnson.

He's just getting feeble.

-I have.

Well, let's do it.

Let's look at the recipes and then we'll get Miss Witch to come in.

Where am I?

The chicken sent in by April of Norfolk.

Six medium thighs, four cups of instant potato flakes, but you really could get by with two.

An egg, two tablespoons of milk, a tablespoon of salt, one of pepper, a teaspoon of ground ginger and a quarter teaspoon of ground curry.

And that's it.

-He's been on medication.

Fruit cobbler - a stick of butter, a cup of sugar, a cup of self-rising flour, a teaspoon of baking powder, three quarters cup of milk, an egg, a-i-g, and fruit of your choice.

Fruit of the Month Club.

And that's it.

-[Laban] And that's it.

-That's all there is.

-And what's good old Miss Witch got-- -Oh, she's down here already.

-Well, see if you can-- -Lord, she came in a little slightly ahead of cue.

-[Laban] Read up on that thing and see what she says.

-Okay.

She stretched my arms out a little.

-Well, it goes with those other stretch marks of yours.

-"Dear boys, Let's brunch next week.

My Aunt Rapacious Hag" - Is that right?

Rapacious Hag?

Unusual name.

"will be in town.

You remember her.

She was a," what is that?

-A crone.

-"A crone before she was a hag.

Miss Witch."

Okay.

-Right.

Well, next week, we'll do a brunch.

-Oh, yeah.

That's what we'll do next week.

-Yeah, right.

Yeah, why not?

-I'm sure I forgot from we're in the middle of the letter.

Take your chicken and run.

-Let's take these fine dishes over here and try them out.

Woo!

Oo!

-[laughs] Okay.

[grunts] Well, here.

Let me give you some of this fine stuff.

-And let me give you a thigh.

-Oh, that's so pretty.

Now you know that's lovely.

-This is a thigh to cry for.

-A thigh to cry for.

[Larry singing] ♪ I've got you under my thigh -Oh, please!

-No, no.

That's not right.

-And then we got some mail, too.

-Can I try this?

-Yeah, sure.

-Yeah, sure?

Okay.

Well, it smells good.

-Well, let's hope it will be.

Hmm.

Not bad for a thigh.

[laughs] -[laughs] Tastes like potato flakes.

No, it's-- -Well, it's unusual.

-It's - let's try this cobbler.

[laughs] -[laughs] -No, it's not bad.

We're being terrible here, and we should be-- -April will be upset and write us some hateful letters.

-No, April.

It's okay.

Don't give up.

Work on it a little, but don't give up.

[laughs] It's good, believe me.

Look, I got one of them caught.

You know how the little flakes come off and I went [gasps] and one went down in here.

-Hey, Bernice.

This is pretty good.

-Yeah.

-Yeah.

Mm, mm, mm.

-You got to say that to my business partner's mama or we could all get in big trouble.

Letters, letters.

-Well, let's see.

-[laughs] Are you gonna read it to yourself?

-No, listen.

"Dear Lavan" - can't even spell my name.

-Well, who can?

-She is-- "On your recent program, you took the chicken out of the package and threw it right into the skillet of grease.

Don't you guys know how to work food?

I've noticed both of you lick your fingers and put them into food.

You guys are right down dirty.

I wouldn't think of eating anything you two made.

I don't enjoy your program anymore."

And it's signed, A Listener.

Well, we don't enjoy you anymore.

Turn the knob off and don't watch anymore.

-What did we do?

-Gosh!

-Good heavens.

Thank you for the upbeat mail this year.

-[Laban] Right.

-We appreciate it.

"I love to watch your show.

Keep licking your fingers."

I swear, it says it right here.

".if you want to.

It don't hurt anything.

Keep up the good work.

I want," and then asks for a recipe.

That's Peggy, Peggy Jackson of Cedar Bluff, Virginia.

I don't know where that is but it sounds like a lot of fun.

-And Velma Pointer-- -You don't suppose she's bluffing, do you?

Oh, go ahead.

-Velma Pointer wrote in and said, "While my stay in the hospital, I watched your show for the first time, enjoying it and watching it every time.

You would please send me some recipes for the Black Walnut Candy."

And it's from Velma Pointer in Chesapeake, Virginia.

Well, Velma, we're glad we could cheer you up while you were in the hospital.

-It says, "P.S.

But I did lose that kidney."

[Larry laughs] -[laughs] No, no.

-[laughs] No, that's terrible.

I just made that up.

I really did.

Hey, listen.

This is a pretty good meal, it really is.

And well, hey, thanks for dropping by the old Cookin' Cheap kitchen.

We'll be back next week.

-Yeah, and you know those thighs are-- [♪♪♪]