YOU'VE GOT TO LEARN ALL

OF THE SECRETS TO THE

TRADE.

THE WAY TO A MAN'S HEART IS

THROUGH HIS STOMACH.

BOY, YOU'RE MAKING ME

HUNGRY.

Reporter: MISS KAY, I

HAVE TO TELL YOU THAT I LOVE

YOUR BOOK, "MISS KAY'S DUCK

COMMANDER KITCHEN."

AND I WAS LOOKING THROUGH

THE BOOK, I WAS LOOKING AT

ALL OF THESE MOUTH-WATERING

RECIPES, AND I WAS, LIKE, I

HAVE TO BE PART OF HER

FAMILY SO I CAN EAT LIKE

THIS EVERY DAY.

YOU MIGHT NOT WANT TO EAT

LIKE THIS EVERY DAY.

SOMEBODY ASKED ME, AM I

GOING TO LOSE WEIGHT IF I

EAT THIS WAY?

I SAID MOST DEFINITELY NOT.

THIS IS FOR SPECIAL

OCCASIONS AND SPECIAL TIMES

AND GOOD STUFF, AND JUST

SOUTHERN HOME COOKING.

Reporter: SOUTHERN HOME

COOKING.

AND YOU KNOW WHAT ELSE,

REALLY QUICK, THAT I LIKE

ABOUT THE BOOK, IS THAT YOU

SHOWCASE YOUR FAMILY IN IT.

YOU HAVE YOUR GRANDKIDS IN

IT, AND PHIL WAS IN IT.

YOU KNOW WHAT?

WITHOUT THAT, I WOULDN'T

HAVE WANTED THE COOKBOOK.

IT HAS GOT TO SHOW WHO WE

ARE.

NOT JUST THE FOOD AND THE

RECIPES.

I LOVE IT BECAUSE YOU BECOME

PART OF OUR FAMILY BY

LOOKING AT IT.

AND I FELT LIKE I WAS.

AND PEOPLE WHO SEE ME

SAY, I FEEL LIKE I KNOW

YOU.

AND I SAID MAYBE IT'S

BECAUSE I'M IN YOUR HOUSE

EVERY WEEK, IN YOUR LIVING

ROOM.

AND AT ONE TIME I SAID, AND

IN YOUR BEDROOM.

THERE IS NO TELLING WHERE WE

ARE.

Reporter: MISS KAY,

WHAT DO WE HAVE HERE?

WHAT ARE YOU GOING TO TEACH

ME TO COOK?

I'M GOING TO TEACH YOU

HOW TO MAKE HOME MADE MAC

AND CHEESE.

I HAVE THE WATER BOILING.

I JUST USE THE LARGE,

JUMBO -- I GOT JUMBO ONES.

Reporter: JUMBO.

THIS IS WHAT YOU DON'T

WANT TO DO, YOU DON'T WANT

TO TURN ONE BURNER ON AND

YOUR POT IS UP HERE.

I'M GOING TO PUT THE BUTTER

WE HAVE TO MELT.

Reporter: SO AFTER YOU

GET YOUR NOODLES BOILING AND

YOUR BUTTER IS MELTING, WHAT

COMES NEXT?

THAT WOULD BE WE WANT TO

SEASON.

AND HAND ME THAT FLOUR.

NOW, THIS IS REALLY

IMPORTANT BECAUSE YOU WANT

TO GET THIS MIXED REALLY

GOOD.

BECAUSE YOU CAN'T JUST --

THAT WOULD JUST BE A BIG,

FAT, BLOB MESS.

THAT LOOKS LIKE THE FIRST

GRAVY I MADE, ACTUALLY.

Reporter: ARE YOU YOUR

MOST CREATIVE SELF WHEN

YOU'RE COOKING?

EVERYBODY HAS A COMFORT

ZONE.

PHIL'S IS THAT RECLINER OVER

THERE, IF YOU WOULD LIKE TO

KNOW.

MINE IS IN THE KITCHEN,

COOKING.

I LOVE IT.

I FEEL CONFIDENT.

I FEEL LIKE I CAN DO

ANYTHING FROM THIS KITCHEN.

Reporter: MISS KAY,

I'VE GOT A QUESTION FOR YOU:

DO YOU USE ANY LOW-FAT

INGREDIENTS?

I HAVE BEFORE.

THAT'S WHAT I WAS GOING TO

TELL ANYBODY.

THEY CAN SUB IN THINGS LIKE

THAT.

THAT'S FINE.

I JUST WENT WITH THE OLD

GRANDMA TYPE, WHICH IS THE

REAL THING.

YES, YOU CAN ALWAYS PUT IN

THE LIGHTER VERSIONS.

Reporter: BECAUSE SOME

COOKS WOULD SAY THAT WOULD

BE A SIN TO USE ANYTHING

LOW-FAT.

LOOK, MY GRANDMOTHER

WOULD SAY THAT.

LIKE ME, BUTTER IS BUTTER.

AND IT'S GOING TO CHANGE THE

TASTE IF YOU GO TO

MARGARINE.

BUT THEY HAVE A LOT OF

LIGHTER BUTTERS NOW THAT YOU

CAN USE.

YOU'VE BEEN TRYING ALL DAY

TO GET THAT CHEESE --

Reporter: I SURE HAVE.

CAN YOU TELL US WHAT KIND OF

CHEESE THIS IS?

MONTEREY JACK.

Reporter: AND ITS

ALREADY SHREDDED?

HERE IS THE SECRET.

IF PHIL WAS DOING THIS, HE

WOULD BE GRATING.

BUT I KNOW A LOT OF WOMEN

ARE WORKING AND THEY DON'T

HAVE TIME TO GRATE THEIR

CHEESE.

Reporter: AND IT MELTS

JUST THE SAME?

YES.

BUT IF YOU HAVE THAT THE

TIME, GET THIS OUT AND GRATE

IT, OR TELL HIM TO GRATE

IT.

Reporter: LET ME ASK

YOU A QUESTION -- AND

INTERESTING THAT YOU DIDN'T

BLEND THIS THROUGH THE

NOODLES.

YOU JUST LAID IT RIGHT ON

TOP?

THAT'S WHAT I DO.

YOU CAN BLEND IT, BUT I'VE

JUST ALWAYS DONE IT ON TOP.

AND YOU PUT IT RIGHT IN THIS

OVEN.

Reporter: HOW LONG ARE

WE GOING TO COOK IT FOR?

10 MINUTES, ACCORDING TO

HOW HOT YOUR OVEN IS.

Reporter: AND AFTER IT

IS ALL BAKED AND GOOEY AND

CHEESY --

YOU DIVE IN.

YOU WENT FOR THE MIDDLE, AND

I WENT FOR THE SIDE.

Reporter: YOU LIKE MORE

OF THE CRUNCHY CHEESE.

H'MMM, MAN!

H'MMM!

IT'S GOOD, ISN'T IT?

VERY GOOD, MISS KAY.

THERE ARE SOME OF MY MOST

ALL-TIME FAVORITE THING.

THERE ARE A LOT OF WAYS

MAYBE YOU WOULD NOT LIKE

DUCK, BUT DON'T JUDGE THAT

YOU DON'T LIKE A DUCK UNTIL

YOU TRY DUCK WRAP.

PEOPLE HAVE EATEN THAT

BEFORE AND ABSOLUTELY

THOUGHT THEY WERE EATING A

PIECE OF STEAK.

Reporter: REALLY?

UH-HUH.

Reporter: WELL, I CAN'T

WAIT TO TRY IT.

AND I LOVE THE RECIPE IN THE

COOKBOOK.

YOU PUT A LITTLE BIT OF

CREAM CHEESE INSIDE OF IT.

A LITTLE BIT OR A LOT.

I PERSONALLY LIKE A LOT.

AND THE JALAPENO PEPPER.

THE FLAVOR IS DELICIOUS.

AND IT TOPS IT ALL OFF WITH

THE BACON.

AND IT HAS THE CHARKH

CHARCOAL, YOU KNOW, SMOKY

FLAVOR.

Reporter: HOW LONG DOES

IT TAKE TO BAKE THIS?

20 MINUTES.

NOT LONG, BECAUSE IT IS JUST

A LITTLE PIECE OF MEAT.

YOU WANT TO TRY THIS.

Reporter: H'MMM.

I HAD TO TAKE A LITTLE

BITE, BUT I'M GOING BACK FOR

MORE.

Reporter: ALL OF THE

TEXTURES AND THE FLAVOR.

THIS IS SO GOOD.

Reporter: IT DOES TASTE

LIKE A STEAK, MISS KAY.

NO DUCKY FLAVOR THERE.

Reporter: YOUR FAMILY

IS SO BLESSED AND SO

SPOILED.

I KNOW THAT.

AND SO HAPPY, HAPPY, HAPPY,

RIGHT?

Reporter: HAPPY, HAPPY,

HAPPY.

WELL, WE KNOW WHERE ALL

GOOD THINGS COME FROM, AND

HOPEFULLY WE CAN JUST LET

THAT LIGHT KEEP SHINING

THROUGH EVERYTHING WE DO,

THROUGH OUR BOOKS, THROUGH

OUR TV SHOW, THROUGH OUR

MUSIC, JUST EVERYTHING.

Reporter: THANK YOU,

MISS KAY.

THANK YOU.

YOU'RE THE BEST, THE VERY

BEST.

Reporter: THANK YOU.