John Philpot: THERE'S NOT A CHUNK OF CORNBREAD.

SOME PEOPLE CALL IT SLICED CORNBREAD AND OLD FOLKS CALL IT CORNBREAD.

>> Phyllis Speer: DO YOU KNOW HAVE THE FRIENDS WHO WON'T CUT CORNBREAD.

YOU HAVE 2 TERADATA.

>> YOU'RE SUPPOSED TO TEAR IT UP.

THEY WILL NOT CUT THE CORNBREA .

>> John Philpot: I KNOW A FELLOW THAT SAYS YOU'RE SUPPOSED TO PICK UP THE WHOLE THING AND STICK IT IN YOUR MOUTH NAME SAM SPIRIT.

OH MY GOODNESS.

>> HOW MUCH CORNBREAD THE JEWELRY IN YOUR LIFE?

>> A FEW POUNDS.

>> I GREW UP EATING CORNBREAD AND I THOUGHT I DIDN'T KNOW ANY KIND OF BREAD OTHER THAN BISCUITS.

WE HADCORNBREAD FOR LUNCH , WE HAD CORNBREAD FOR DINNER.

CORNBREAD FOR SUPPER.

A LOT OF PLACES THINK THAT'S REALLY WEIRD.

THEY NEVER HEARD OF CORNBREAD.

>> Phyllis Speer: AND THEN YOU HAVE CORNBREAD FOR DESSERT BECAUSE YOU PUT IN THE MILK.

SWEET MILK.

PUT IN SWEET MILK WITH MORE SUGAR.

SOME PEOPLE LIKE AND BUTTERMILK.

>> John Philpot: SUGAR?

>> Phyllis Speer: A LOT MORE SUGAR.

MAKE IT A LITTLE BIT SWEETER.

LIKE A PUDDING.

DID YOU EVER ÷ >> John Philpot: MY DAD LIKED IT AND BUTTERMILK.

>> Phyllis Speer: HAD SOME FRIENDS OVER YESTERDAY THAT TOLD ME THAT HER FRIEND THAT PUT THE PURPLE IN THEIR MILK WITH THE BREAD.

I'VE NEVER DONE THAT.

I WILL TELL YOU ABOUT A WAY TO USE CORNBREAD THAT I THINK YOU NEVER THOUGHT THOUGHT OF BECAUSE I GREW UP IN ARKANSAS AND I NEVER THOUGHT ABOUT IT AND NEVER HEARD OF IT EITHER UNTIL I GOT IT.

WHEN WE GOT TOGETHER WE TALKED A LOT ABOUT COOKING THIS IS UH-OH SO.

WE GOT TALKING ABOUT THIS AND THE CORNBREAD SO SHE GRINDS ALL THAT MILK.

SHE IS INTO THE CORNBREAD AND STUFF.

WELL, HAVE YOU EVER HAD CORNBREAD SALAD?

HAVE YOU EVER HAD CORNBREAD SALAD?

I HAD NEVER HAD CORNBREAD SALAD AND NEVER HEARD OF IT.

WHAT YOU WANT TO DO IS HAVE ONE LITTLE PAN OF CORNBREAD.

>> John Philpot: THIS JUST NOW DIDN'T COME OUT OF THE OVEN.

>> YOU CAN USE CORNBREAD MIX BUT TRY TO USE TORN GROUND COMMONWEAL EVEN IF USE THE MIX.

IT GIVES IT A MUCH BETTER TEXTURE THAN THE GERMINATED STUFF THAT YOU GET IN THE GROCERY STORE.

IF YOU ARE LUCKY LIKE ME AND YOU HAVE CORNBREAD LEFT OVER FROM THE NIGHT BEFORE, YOU CAN USE ONE SMALL ONE ÃI HAVE ONE OF THESE.

YOU TAKE THIS CORNBREAD AND GO CRUMPLING IT UP JUST LIKE THIS JUST LIKE YOU ARE MAKING ÃJUST GET YOUR HANDS IN HERE.

>> John Philpot: IT'S A HANDY EQUIVALENT OF GREAT GRAPE STOMPING.

>> Phyllis Speer: YOU WILL KNOW HOW TO DO THIS.

JUST CRUMBLE THAT CORNBREAD UP.

SET IT ASIDE.

NOW, YOU ARE THINKING ÃTHEN YOU TAKE ABOUT 4 TOMATOES CHOPPED UP.

AND THAT, WE MIX AND A BUNCH OF GREEN ONIONS THAT YOU SLICED.

ONE BELL PEPPER AND A BUNCH OF RADISHES.

MIX IT ALL UP IN THE BOWL.

THE REASON WHY YOU MIX IT UP IN THE BOWL RATHER THAN DIRECTLY IN THAT BOWL IS BECAUSE YOU DON'T WANT TO STIR IN THE CORNBREAD A LOT.

IT'S KIND OF TENDER.

IT WILL NOT GET SOGGY.

I PROMISE YOU.

YOU PUT 2/3 OF A CUP OF SWEET PICKLES.

IT CHOPPED UP.

MIX ALL THAT TOGETHERIN A BOWL .

THEN DUMP THAT IN THIS BOWL.

JUST LIKE THAT.

MIX THAT UP.

THEN YOU HAVE TAKEN ABOUT 10 SLICES OF BACON.

A RASHER IS A SLICE OF BACON THAT'S TO BE COOKED.

PUT THAT IN THERE.

MIX THAT AROUND.

JUST STIR THAT IN.

ISN'T IT PRETTY?

>> IT SURE IS.

>> I AM TELLING YOU ÃWE ARE ALMOST FINISHED WITH THIS.

AND GET THIS BOWL AND USE A LITTLE 8 OUNCE JAR OF MAYONNAISE.

IT'S ABOUT 1 CUP.

THE WHOLE JAR.

PUT IN THE BOWL RIGHT HERE.

JUST LIKE THAT.

THEN, WE WILL ADD THE SWEET PICKLE JUICE FROM THEPICKLES THAT YOU CHOPPED UP .

PUT IN HERE.

YOU WANTED JUST TO WHERE IT GETS SORT OF LIKE A SALAD DRESSING CONSISTENCY.

YOU JUST KIND OF HAVE TO DECIDE ABOUT YOUR TASTE HOW MUCH YOU WANT IN IT.

>> John Philpot: THAT WILL BE INTERESTING.

>> Phyllis Speer: IT WILL BE SPECIAL.

FOR THE OVER IT AND STIR IT UP JUST LIKE YOU DO THE COLESLAW.

>> HE WOULDN'T SERVE THE SALAD DRESSING ON THE SIDE.

>> NO.

LET ME TELL YOU ÃTHIS IS ONE OF THOSE THINGS THAT THE MORE IT SETS UP RHETORIC THAT IT GETS.

YOU MIX THAT UP JUST LIKE THAT.

IT'S REALLY BETTER AFTER THE NEXT DAY.

CORNBREAD BREADCRUMB.

>> IS HE READY OR WHAT?

HERE ÃYOU TASTE THIS.

WELL YOU TASTE IT I WILL TELL THE FOLKS HOW TO DO IT.

WITH A SPOON OR A FORK OR WITH YOUR HANDS IF YOU WANT TO.

>> THAT IS RIGHT.

TAKE A SMALL PAN OF CORNBREAD IN CUMBERLAND UP IN A BOWL.

IN ANOTHER BOWL YOU WILL CHOP 4 TOMATOES AND A BUNCH OF GREEN ONIONS AND GREEN PEPPER AND A BUNCH OF RADISHES.

2/3 OF A CUP OF SWEET PICKLES.

CHOP ALL OF THAT UP AND PUT IT IN A SEPARATE BOWL INTAKE 10 PIECES OF BACON AND BROWN THOSE JUST TO THE POINT WHERE YOU CAN CRUMBLE THEM UP AND SET IT ASIDE.

ADD ALL OF YOUR VEGETABLES INTO THE CORNBREAD.

MIX IT AROUND AND PUT THE BACON IN THEIR MIX THAT AROUND.

YOU TAKE A SMALL JAR OF MAYONNAISE OR ABOUT 1 CUP.

MIX JUST ENOUGH SWEET PICKLE JUICE IN THE MAYONNAISE TO MAKE IT WHERE YOU COULD POUR IT.

>> THE AMAZING THING IS YOU CAN TAKE EVERY INGREDIENT IN THERE.

I'VE NEVER HEARD OF THIS UNTIL ZOE TOLD ME ABOUT IT AND I START RESEARCHING IT.

IT'S A GREAT RECIPE TO TAKE WITH YOU WHEN YOU GO CAMPING.

JUST REMEMBER, WHAT I DO IS GO CAMPING, I MAKE IT UP AT HOME AND PUT IT IN A ZIPLOC BAG.

BE SURE BECAUSE IT HAS MAYONNAISE.

BE SURE TO KEEP REALLY COOL.

IT'S REALLY GOOD.

YOU CAN DIP OUT OF IT.

IT'S GREAT WITH BARBECUE.

>> IT IS GREAT.

GREAT WITH HAMBURGERS.

IT'S GREAT WITH SOUPS.

CORNBREAD SALAD.

IT'S NOT ONLY A REAL TRIBUTE BUT IT TASTES GOOD.

COMING UP NEXT ON COOKING ON THE WILD SIDE.

>> Phyllis Speer: BRUNSWICK STEW.

SOMEONE TOLD YOU BRUNSWICK STEW ÃWHERE WOULD YOU THINK IT ORIGINATED?

WOULD YOU THINK IT CAME FROM?

ENGLAND.

>> I WAS THINKING ENGLAND OR CANADA AND ALL THAT BUT I RAN ACROSS THIS RECIPE FOR BRUNSWICK STEW AND I GOT TO LOOKING AT IT AND THINKING ABOUT IT AND HOW FUN IT WOULD BE TO DO THAT.

THE MAIN AGREEMENT IN THE 1ST INGREDIENT OF ALL THE STEW IS SQUIRREL.

>> John Philpot: REALLY?

WHICH I DIDN'T KNOW BUT I STARTED RESEARCHING AND I CAME ACROSS THIS ARTICLE THAT WAS TALKING ABOUT BRUNSWICK STEW.

EVERYONE ON THE EASTERN COAST CLAIMS FAME TO ORIGINATING THERE.

IT'S ONE OF THOMAS JEFFERSON AND JOHN ADAMS FAVORITE FOODS.

>> John Philpot: REALLY?

BOTH WERE SQUIRREL HUNTERS.

ONE OF THEIR FAVORITE FOODS.

THIS ARTICLE THAT I WAS READING WAS TALKING ABOUT THERE IS A RECIPE FOR BRUNSWICK STEW COMING OUT OF WILLIAMSBURG.

IT WAS IN THE 1ST EVER WRITTEN COOKBOOK THAT WAS PUBLISHED IN 1742.

LAST YEAR I WAS AT WILLIAMSBURG AND I VISITED AND I HAVE A REPRODUCTION OF COURSE.

I HAVE A REPRODUCTION OF THAT COOKBOOK AND I GOT TO LOOKING AND HERE.

>> John Philpot: IT'S THE 1ST EVER PRINTED IN THE COLONIES.

>> Phyllis Speer: YES.

IT'S CALLED THE ART OF COOKERY.

A ACCOMPLISHED GENTLEWOMAN COMPANION.

>> PHYLLIS, THAT HAS ALL KINDS.

>> Phyllis Speer: IT'S JUST A HOOT.

SPEAKING OF ROADKILL.

SO, I ADAPTED MY RECIPE MAINLY FROM HERE BECAUSE IT'S ORIGINAL AND OLD-FASHIONED AND ALL THAT.

SPEAKING OF ROADKILL, I DIDN'T WANT YOU ÃI HAD A HARD TIME GETTING THE SQUIRRELS FOR THIS RECIPE.

IT'S DRY AND HOT AND I'VE CHASE THEM AND CHASE THEM.

YESTERDAY AFTERNOON, I WAS COMING HOME AND THIS GREAT DRIVING THE BIG FOX SQUIRREL THAT RAN UNDER THE CAR.

I WANT YOU TO KNOW THAT I SAID ÃTHERE IS ONE.

>> YOU DID NOT BELIEVE ME.

YOU CANNOT SAY YOU HAVE NOT EVER EATEN ROADKILL.

I BROUGHT BACK SQUIRREL HOME THANKSGIVING AND HE IS IN THE POT.

SQUIRREL IN POT.

>> ROADKILL AND SQUIRREL.

>> WOULD HAVE DONE SO FAR IS TAKEN ABOUT 4 QUARTS OF CHICKEN BROTH.

I HAVE PUT SLICED UP TO ONIONS AND PUT THEM IN THERE.

SALT AND PEPPER ÃHALF A TEASPOON OF CAYENNE PEPPER .

JUST TOGIVE IT A LITTLE BITE .

IT HAD A HOT PEPPER POD.

I PUT AT THIS POINT IT LOOKS LIKE THIS.

I USED 6 SQUIRRELS AND 2 CHICKEN THIGHS.

IT'S ONE OF THOSE RECIPES THAT IF YOU WANT TO USE ALL THE SQUIRREL ÃUSE IT.

IF YOU WANT TO SQUIRREL AND CHICKEN AND BEEF OR WHATEVER YOU'VE GOT TO PUT IT IN THEIR.

ÃWHAT DID THEY SAY?

>> THEY HAD 3 DIFFERENT RECIPES IN THERE.

THE 1ST 1 THAT I SAW HAD CHICKEN AND SQUIRREL AND HIM.

WE WILL ADD SOME HAM BUT YOU BOIL THIS OR BRING IT TO A BOIL AND TURN IT DOWN TO A SIMMER.

YOU SIMMER IT FOR ABOUT AN HOUR AND A HALF IN YOU TAKE ALL THAT MEAT OFF OF THE BONES.

NO BONES.

I HOPE THERE IS NO BONES IN THEIR.

[LAUGHTER] THERE'S NOT SUPPOSED TO BE THE BONES IN THEIR.

>> PUT IT BACK IN THE POT AND ADD THE REST OF THE INGREDIENTS.

THOSE INGREDIENTS ARE ÃAND IT'S IN EVERY RECIPE THAT I SAW.

LIMA BEANS ÃI GOT YOU FROZEN LIMA BEANS.

THIS IS ABOUT 2 OF THE 10 OUNCE PACKAGES.

YOU PUT THAT IN THERE AND YOU WILL PUT ABOUT 210 OUNCE PACKAGES OF CORN.

WHOLE KERNEL CORN.

>> THEY ARE BOTH FROZEN.

IF YOU HAD FRESH OUT OF THE GARDEN BUT IT WOULD BE GREAT.

I CAN'T IMAGINE HAVING CORN AT THE SAME TIME.

>> AND THEN I TOOK ABOUT 4.

THE ORIGINAL RECIPE CALLED FOR IRISH POTATOES AND THESE ÃI LEFT THE SKIN ON IT.

EVEN IF THOMAS JEFFERSON DIDN'T BUT I DID.

2 WHOLE CANS OF WHOLE TOMATOES.

A POUND OF REALLY GOOD SMOKED HAM CHOPPED UP LIKE THAT.

>> IS THAT YOUR SPECIAL STUFF FROMLOUISIANA?

>> THAT'S NOT .

I TARRED STARTED TO PUT TASSO WHEN I CAME UP WITH THE RECIPE.

ITHOUGHT , IT'S SO HARD FOR EVERYONE TO GET IT WHICH I WANTED TO DO AND INGREDIENT MORE PEOPLE COULD DO.

>> John Philpot: IT'S JUST HAM.

THAT'S ALL THERE IS.

I WILL PUT THE LID BACK ON.

THIS HAS TO COOK AND SIMMER AGAIN.

BRING IT UP TO A BOIL AND HAS TO SIMMER FOR AN HOUR AND YOU WILL BE READY TO TASTE IT.

>> I THINK WE CAN JUST GO OUT THERE AND SEE IF WE COULD FIND ANYMORE SQUIRRELS.

>> John Philpot: THERE ARE NONE CLOSE TO YOUR HOUSE.

>> Phyllis Speer: OHNO.

THE 22 OR THE 14?

>> John Philpot: I JUST NEED ROCK.

I MADE A BIG OLD POT OF IT.

>> Phyllis Speer: IT DID.

BRUNSWICK STEW.

THE LAST LITTLE THING YOU DO IS ADD A STICK OF BUTTER.

LET IT MELT.

YOU KNOW, THAT WAS IN THE COLONIAL RECIPE.

I THINK IT JUST MAKES IT MORE RICH.

BACK THEN THEY NEEDED IT.

BUTTER TENDS TO THICKEN THINGS UP TO.

A BIG OLD ROLE.

I CAN'T EVEN GET DOWN HERE AND PUT A BIG SPOON OF THIS.

>> Phyllis Speer: OH BOY.

>> John Philpot: OH BOY.

>> Phyllis Speer: BRUNSWICK STEW.

OH OY.

HE WILL HAVE TO BLOW IT AGAIN.

WHILE JOHN TRIES TO TASTE THIS, I WILL TELL YOU FOLKS HOW WE DID THIS.

YOU TAKE SQUIRREL, CHICKEN THIGHS, CHICKEN BROTH, ONIONS, SALT, AND PEPPER IN LARGE POT.

SIMMER UNTIL SQUIRREL IS TENDER, ABOUT 1B= HOURS.

REMOVE FROM HEAT.

WHEN SQUIRREL AND CHICKEN ARE COOL, REMOVE FROM BONES AND RETURN TO POT.

ADD TOMATOES, HAM, LIMA BEANS, POTATOES, AND CORN.

SIMMER ANOTHER HOUR, STIRRING FREQUENTLY TO PREVENT STICKING.

REMOVE FROM HEAT AND STIR IN BUTTER.

ADD ADDITIONAL SALT AND PEPPER IF NEEDED.

SERVE IN A BOWL WITH FAVORITE BREAD.

THIS IS ONE OF THOSE RECIPES YOU PUT ON THE STOVE AND JUST LET IT SIT ALL DAY.

THESE RECIPES ÃTHAT'S WHAT THEY DID.

REALLY GOOD CAMP RECIPES.

A STICK OF BUTTER ANDLET IT MELT .

>> John Philpot: PHYLLIS, I'M NOT KIDDING.

THIS IS THE BEST THING YOU EVER COOKED.

YOU KNOW PEOPLE DON'T BELIEVE THAT ANYMORE BECAUSE YOU SAY THAT.

>> THIS TIME I REALLY MEAN IT.

I WILL TELL THOMAS JEFFERSON HE HAS A GREAT IDEA.

>> Phyllis Speer: BRUNSWICK STEW.

THE GOOD RECIPE AND A FUN RECIPE AND HISTORICAL.

TRY IT.

[MUSIC] [MUSIC] COMING UP NEXT ON COOKING ON THE WILD SIDE, >> Phyllis Speer: BOY, DO I RETREAT FOR YOU.

IT HAS TO BE BAD WITH ALL THESE INGREDIENTS.

>> I CAN IDENTIFY HALF OF THOSE.

THESE ARE SO MUCH FUN TO MAKE.

I CALL THEM:-) BARS.

>> John Philpot::-) BARS?

A UPDATED RENDITION.

HAVE YOU EVER HAD A HELLO DOLLY BAR?

IT'S ONE OF THOSE THINGS THAT IS SO EASY TO MAKE.

YOU COULD JUST WHIP THEM UP AND TAKE THEM AND PEOPLE WOULD JUST LOVE THEM.

THEY ARE AS RICH AS THEY COULD BE.

A GOOD DESSERT COOKIE BAR.

GOOD FOR CAMPING BECAUSE THEY WILL LAST EVERY DAY.

HERE IS WHAT YOU DO.

WE HAVE TAKEN A STICK OF BUTTER.

MELTING IT IN A 9 X 13 PAN.

YOU TAKE ABOUT 1 CUP OF GRAHAM CRACKER CRUMB AND SPRINKLE THEM OVER THIS BUTTER.

NO PARTICULAR THING.

SPRINKLE THE GRAHAM CRACKER CRUMBS OVER THIS BUTTER.

YOU MASH IT DOWN JUST A LITTLE BIT.

JUST TO MAKE IT ACROSS.

REMEMBER DOING THIS NOW?

WELL ÃI WILL TELL YOU WHAT, I ORDERED A RECIPE FOR CHEESECAKE ONE TIME.

IT STARTED OUT THAT WAY.

>> WELL, THIS IS AN CHEESECAKE.

WE TAKE ABOUT A CUP OR ONE OF THOSE SMALL CANS OF COCONUT.

PUT THAT ON THERE.

THIS IS SO EASY AND IT'S FUN TO DO.

CABLE IT'S WILL HELP YOU DO THIS.

WE HAVE BUTTERSCOTCH MORSELS.

HALF A CUP OF THOSE.

>> BUTTERSCOTCH CHOCOLATE CHIPS.

IT'S EXACTLY RIGHT.

COUPLE OF THOSE.

HALF A CUP OF CHOCOLATE CHIPS.

ISN'T EASY?

>> IT IS SO FAR.

>> IT'S FUN TO DO.

IT IS SO VERY GOOD.

LOOKS LIKE IT.

THEN YOU TAKE HALF A CUP OF TOFFEE PIECES.

>> John Philpot: I DON'T KNOW WHAT THAT IS.

>> Phyllis Speer: IT'S THE INSIDE OF A HEATH BAR.

>> Phyllis Speer: YOU CAN BUY THEM A PACKAGE JUST LIKE YOU BY CHOCOLATE CHIPS AND JUST LIKE YOU BY BUTTERSCOTCH MORSELS.

RIGHT THERE WHERE ALL IF THAT IS.

IT IS JUST PIECES OF TOFFEE WITHOUT THE CHOCOLATE.

>> I LIKE THE TASTE.

PUT THAT ON THERE.

YOU TAKE A CUP OF PECANS.

YOU CAN'T GO WRONG HERE.

YOU CAN USE WALNUTS IF YOU WANT TO.

NUTS AND FRUIT.

MASH IT DOWN.

YOU WILL GET YOUR DAIRY ALSO.

WE WILL PUT A CAN OF SWEETENED CONDENSED MILK.

>> THAT DID IT.

YOU TALK ABOUT A LOT OF YOUR FOOD GROUPS HERE.

>> YOU ARE STRESSING THE VALUE.

>> YOU HAVE THE DAIRY IN THE NUTS.

YOU HAVE YOUR FRUIT WITH A COCONUT.

YOU HAVE YOUR CHOCOLATES.

CHOCOLATE IS REALLY GOOD FOR YOU.

[LAUGHTER] THAT'S THE WAY IT LOOKS JUST LIKE THAT RIGHT THERE.

AND THEN, ALL YOU DO IS PUT THIS IN THE OVEN FOR 30 MINUTES.

350B0 FOR 30 MINUTES.

DON'T GO AWAY ÃYOU WILL PUT THIS IN THE OVEN.

YOU THINK YOU CAN WAIT 30 MINUTES?

IT TASTES JUST LIKE IT IS.

>> YOU CAN GET A SPOON AND TRY IT.

WE WILL PUT THIS IN THE OVEN.

NO SUGAR.

>> JUST BECAUSE I KNEW YOU WOULD BE A LITTLE BIT NERVOUS AND YOU WOULDN'T WANT TO WASTE AND WAIT THAT LONG.

Philpot: I AM NERVOUS.

>> Phyllis Speer: ALL RIGHT.

THIS IS WHAT THEY LOOK LIKE.

THAT'S WHEN THEY ARE FINISHED.

ARE THEY PRETTY?

THEY ARE SO GOOD TOEAT .

>> THEY'VE ALREADY COOLED OFF.

>> OH YES.

I MADE THESE LAST WEEK.

THEY ARE WAITING FOR YOU HERE.

>> JUST TRY 1.

>> THEY ARE CALLED:-) BARS.

JUST ANYONE.

WE PICKED THE BIGGEST ONE.

>> SEE IF YOU LIKE IT.

YOU TASTE THAT I WILL TELL THE FOLKS HOW TO DO IT.

IT'S A VERY SIMPLE RECIPE.

IT'S AN UPDATED VERSION OF THE HELLO DOLLY BARS.

YOU TAKE A STICK OF BUTTER AND MELTED IN A 13 X 9 PAN.

PUT GRAHAM CRACKERS ON IT AND MASH IT DOWN LIKE A CRUST.

SPRINKLE THE COCONUT ON THERE ON TOP OF THE COCONUT AND SPRINKLE BUTTERSCOTCH AND CHOCOLATE CHIP.

SPRINKLE TOFFEE PIECES.

TOP IT OFF WITH A CUP OF PECANS AND PUT IT ON THERE AND DRIZZLE ON THE TOP.

SWEETENED CONDENSED MILK AND IT'S 30 MINUTES IN 350B0.

IT'S RICH, ISN'T IT?

>> IT'S REALLY GOOD.

I'VE HAD RICHER STUFF.

>> IT WOULDN'T BE DOUGHNUT PUDDING OR ANYTHING.

>> THIS IS GOOD.

IT'S ONE OF THOSE REALLY EASY THINGS TO DO THAT YOU CAN TAKE CAMPING OR TO A POT LUCK IF YOU NEED TO.

[MUSIC] I GUESS IT WOULDN'T BE HARD FOR ANYONE TO FIGURE OUT.

I LOVE THE STATE OF ARKANSAS AND ARKANSAS OUTDOORS.

I WROTE A POEM FOR YOU AND I HOPE YOU LIKE IT.

IT'S CALLED WHERE THE SKY MEETS THE GROUND.

OUTSIDE IN THE CHILL IT'S SO CALM AND STILL.

IN HERE WHERE THE FIREPLACE ROARS EACH 1 TRIES TO STAY IN THEIR OWN SPECIAL WAY JUST HOW GREAT IS THE GREAT OUTDOORS?

ANCIENT OR NEW AND MORE THAN A FEW OF THE OUTDOORSMEN THAT THEY TELL.

THE STORIES ARE TOLD FOR THE LAUGHTER OF EVERYONE ELSE.

REMEMBER THE HUNT WHERE THE DOG GOT ATTACKED BY THEDUCK ?

REMEMBER THE TIME THEY WENT BACK IN HIS PRIME WHEN GRANDDADDY IN THE BUCK.

ALONGSIDE THE STREAM WHERE GRANNY DAYDREAMED AND DROPPED IN THE BRAND-NEW FISHNETS.

SLIPPED DOWN THE BANK AND GOT HER SHOES AND HER BRITCHES ALL WET.

REMEMBER THE DAY WHEN THE QUAIL GOT AWAY?

YOU OPEN AND IT FLEW OUT.

THEY CAUGHT HIS OWN.

THE STORY GO ON ABOUT HALFWAY.

TO END IT WITH JUST BEING A CRIME.

IT IS GOOD TO BE HERE IN THIS CLEAN ATMOSPHERE.

MIKE, WONDER WONDERFUL TIME.

LIVING GETS REAL AND THEY START TO HEAR WHEN YOU GET FAR AWAY.

SENSES ARE KEENER AND EVERYTHING IS CLEANER.

OUT HERE WHERE THE SKY MEETS THE GROUND.

DID YOU HAPPEN TO SEE 2 SQUIRRELS IN A TREE PITCHING A PINECONE BALL OR HOW THE LIGHT PLAYS AND SPECTACULAR WAYS THROUGH THE BEAUTIFUL LEAVES IN THE FALL.

DID YOU EVER ONCE HEAR A PIPE NEAR?

RESPONDING TO THE FOOD OF AN ALLEY TOWEL OR THE THUNDERBIRD QUAIL AS YOU WALK ALONG.

HAVE YOU EVER AWOKE TO THE ODOR OF SMOKE OUT ON A CAMPFIRE?

A HOT TOFFEE CUP TASTE GOOD GETTING UP.

HOT CHOCOLATE BEFORE YOU RETIRE.

SEE, TASTE, HEAR AND SMELL AND FEELING HIS SENSE NUMBER 5.

ABOVE ALL THE REST, THIS 1 IS THE BEST.

YOU ARE REALLY ALIVE.

YOU LEARN HOW TO CARE AND BECOME KEENLY AWARE OF YOURSELF AND THE GREAT SCHEME OF THINGS.

YOU LOOK FROM A FAR AT HOW TINY YOU ARE.

YOU LISTEN AS ALL NATURE SINGS.

WITH STRUGGLES AND STRAINS AND JUST LIVING HIS PAIN.

WHEN LIFE IS UNBEARABLY HARD, COULD EVER THERE BE ONE MORE PRIVILEGE WITH THE OUTDOORS IN MY OWN BACKYARD.

PRAY AND GIVE THANKS EVERYDAY.

AS I LISTEN TO THE ABSENCE OF SOUND.

EACH MINUTE IS DEAR.

FOR GOD LIVES OUT HERE.

OUT HERE WHERE THE SKY MEETS THE GROUND.

COOKING ON THE WILD SIDE FEATURES THE RECIPES THAT ARE AVAILABLE ON THE WEB AT AETN.org /COOKING ON THE WILD SIDE OR BY CALLING AETN AT 1-800-662-2386.