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Georgia Cooking in an Oklahoma Kitchen

Recipes from My Family to Yours

Georgia Cooking in an Oklahoma Kitchen
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US$ 11.99
Trisha Yearwood, host of Food Network’s Trisha’s Southern Kitchen, is 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.

Throughout her life–from her humble roots in Georgia to her triumphant recording years in Nashville and a fulfilling married life with husand Garth Brooks in Oklahoma–Trisha has always enjoyed feeding those she loves. Now 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 it has a memory attached to it. Here, she teams up with her mother and sister to share their family’s best-loved recipes. This is the kind of classic comfort food you’ll want at the heart of your own family’s mealtime memories. Inside is a full menu of Southern fare with a contemporary twist. But you don’t have to be a Southerner to enjoy Yearwood family favorites such as:

Trisha’ s Chicken Tortilla Soup
Gwen’s Fried Chicken with Milk Gravy
Stuffed Pork Chops
Breakfast Sausage Casserole
Blackberry Cobbler
Banana Pudding

Along with the recipes for inviting soups, textural salads, home-style family entrées, colorful side dishes, and irresistible desserts, Trisha shares everything from charming personal anecdotes to practical advice, time-saving tips, and creative ingredient substitutions to accommodate all tastes.

With full-color photographs taken in and around Trisha’s homes and a foreword by Garth Brooks, this soul-warming slice of Southern life will delight country music fans and home cooks alike. Best of all, this is un-pretentious food that is easy to put together, satisfies even big country appetites, and tastes like home. Trisha’ s warm evocations of pre-paring food for loved ones will transport you back to your own childhood. These are recipes you’ll enjoy with your family for years to come.
Crown Publishing Group; July 2010
224 pages; ISBN 9780307485403
Download in EPUB
Excerpt
Potato Salad
Serves 12

When it comes to potato salad, you like what you like. This recipe is mayonnaise-based, but if you like a mustard-based potato salad, just experiment a little. Add some yellow mustard and leave out a little bit of the mayonnaise. Make these recipes your own by finding out what works for you. Our traditional potato salad uses peeled potatoes, but unpeeled work too, and the skins add some color to your dish.

5 pounds red potatoes, peeled and cut in 1⁄2-inch ­cubes
2 teaspoons salt, plus more to ­taste
4 hard­-­boiled eggs, peeled, and ­diced
3⁄4 cup ­mayonnaise
1⁄2 cup sweet pickle ­relish
Black ­pepper

Place the potatoes in a medium saucepan or pressure cooker (see Note). Add 2 teaspoons salt and enough water to cover the potatoes. Boil the potatoes for 30 minutes, or until they are tender when pierced with the point of a knife but hold their shape. Drain the potatoes, transfer them to a large mixing bowl, and allow them to cool completely. Add the chopped eggs, mayonnaise, and sweet relish, and fold gently to combine. Add salt and pepper to taste. Refrigerate until ready to serve.


From Gwen:
Don’t overcook the potatoes. They should hold their shape during mixing.

Note: The potatoes may be cooked in a pressure cooker. Sprinkle salt over the potatoes. Follow the manufacturer’s instructions and pressure-cook for 5 minutes. Release the pressure immediately and drain and cool the potatoes.




Sweet Potato Soufflé
Serves 8

This is a nice variation on regular sweet potatoes for a Thanksgiving side dish. It's almost a dessert, it's so sweet!

   • 5 medium sweet potatoes (about
9 ounces each)
   • 2 large eggs
   • 1 cup granulated sugar
   • 1 1/2 cup (1 stick) butter, at room temperature
   • 1/2 teaspoons vanilla extract
   • 1/2 cup milk
   • Pinch of salt


Topping

   • 1 cup finely chopped pecans
   • 1 cup brown sugar, packed
   • 1/3 cup all-purpose flour
   • 1/4 cup (1/2 stick) butter, softened


1. Preheat the oven to 400°F. Grease a 2 1/2-quart baking dish with butter. On a foil-covered baking sheet, bake the sweet potatoes for 1 hour, or until they are soft. When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl, and mash until very smooth. Add the eggs, sugar, butter, vanilla, milk, and salt. Combine well with an electric mixer or hand mixer. Turn the mixture into the baking dish.

2. In a medium bowl, stir together the pecans, brown sugar, flour, and butter until thoroughly combined. Spoon the mixture over the sweet potatoes, making an even layer. Bake the casserole for 30 minutes, or until slightly browned. Let the casserole sit for 5 minutes before serving.


From the Hardcover edition.
ISBNs
0307485404
9780307381378
9780307485403