Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours
Format: PDF / Kindle (mobi) / ePub
She’s adored by fans as one of country music’s top stars, but among family and friends, Trisha Yearwood is best known for another talent: cooking.
From her humble roots in Georgia to her triumphant recording years in Nashville and a fulfilling married life with husband Garth Brooks in Oklahoma, Trisha has always enjoyed feeding those she loves. In Georgia Cooking in an Oklahoma Kitchen, she dishes up a collection of more than 120 of her go-to recipes in a tribute to both home-grown cooking and family traditions.
Trisha believes a recipe always tastes better when served with a story. Here, she teams up with her mother and sister to share their family’s best-loved recipes, charming memories, and personal anecdotes. Along the way, you’ll discover comfort cooking with a contemporary twist that you’ll want at the heart of your own table:
· Gwen’s Fried Chicken with Milk Gravy
· Barbecued Pork
· Black Bean Lasagna
· Skillet Almond Shortbread
· Blackberry Cobbler
· And much, much more.
In addition to recipes for inviting soups, hearty salads, home-style entrees, colorful side dishes, and irresistible desserts, Trisha shares practical advice, time-saving tips, and creative ingredient substitutions to accommodate all tastes and dietary needs. Best of all, this unpretentious food is easy to put together, satisfies even the biggest country appetites, and tastes like home.
medium-low heat. Add the rice, onion, and green pepper and sauté for 8 to 10 minutes, or until the rice is slightly browned and the vegetables are softened. Stir in the tomatoes, pimiento, salt, cayenne, and Tabasco. Transfer the rice to the prepared baking dish, cover tightly with aluminum foil, and bake for 30 minutes. Remove the dish from the oven, stir the rice, and check for tenderness. If the rice is tender but too soupy, cook another 5 minutes. If the rice is dry but not tender, add � cup
us—those tiny servings are usually just enough to whet our appetites! These dips and snacks are so hearty they should probably be called fist foods. I remember how, back when Mama made wedding cakes for extra income, she would also sometimes make cocktail foods for the wedding reception. My sister and I would usually go along to help carry the cake. Beth, being the oldest, was in charge of sitting in the backseat of the station wagon and holding the top layer of the wedding cake, the one with the
tradition in my house that I make everyone’s favorite dessert on his or her birthday. Garth’s favorite is German Chocolate Cake, Taylor’s is Banana Pudding, and so on. When it came time for my friend Joe’s birthday, his wife, Kim, let me know that his favorite was cheesecake. “No problem,” I said, as I started thinking about that awesome cheesecake in a box I was going to make (I have to admit that it’s my favorite). “He loves the old-style New York cheesecake,” she explained. Umm … no problem?
Store in an airtight container. Snickerdoodles One of our girls doesn’t like chocolate! Hard to believe if you’re a chocolate lover like me, but I’m always looking for a chocolate alternative for dessert around my house. Fortunately, this was Beth’s specialty growing up, and I’ve stolen her recipe for my own. Makes 4 to 5 dozen � cup salted butter � cup vegetable shortening 1½ cups plus 2 tablespoons sugar 2 medium eggs 2¾ cups all-purpose flour 2 teaspoons cream of tartar 1 teaspoon
Spanish roasting pans Royal Icing s salads, 2.1, 2.2 Broccoli, 2.1, 2.2 Chicken, Trisha’s Homemade Chicken, with Fruit Coleslaw, Fourth of July, 2.1, 2.2 Cranberry, Margaret’s, 2.1, 2.2 Garden, Sweet and Crunchy, 2.1, 2.2 Lettuce Wedge, with Trisha’s Easy Thousand Island Dressing Mexican Minty Greek, 2.1, 2.2 Pasta, Garth’s, 2.1, 2.2 Pasta, Trisha’s (The Original) Pink, 2.1, 2.2 Potato, 2.1, 2.2 Spinach, with Garlic Dressing, 2.1, 2.2 Salmon Croquettes with Creamed Peas, 4.1,