Maxine Brown

The pioneering Country Music star with "The Browns" – Jim Ed, Maxine and Bonnie

Maxine Brown December 2010 – Your Recipes & News

Contents:

1) CD Special for Your Christmas Gifting – Three for the price of Two
2) Sample Chapter of Maxine’s Book Looking Back to See
3) Christmas at the Browns, by Maxine Brown
4) Fried Turkey and Recipes for the Holidays


CD Special for Christmas

My son Tommy feels the CDs in my online store make ideal Christmas gifts and stocking stuffers. Between now and December 25th, when you order at least two copies of Three Shades of Brown I will include a copy of SugarCane County for free. Or vice versa — order at least two copies of SugarCane and get one free copy of Three Shades of Brown. Three CDs for the price of two!

When we give a gift of music it provides enjoyment for a lifetime! Click here to place your order.


Sample Chapter of Looking Back to See

My granddaughter Caitlin gave me this suggestion. Enjoy this sample chapter from my book and please feel free to share it with friends. Looking Back To See by Maxine Brown – Chapter 1


Christmas at The Browns’ Home

By Maxine Brown

Christmas at the Browns was always special.  Even as a child I can remember the joy we experienced just being a family.

The first Christmas Tree I remember was decorated with sycamore tree balls, wrapped in tin foil. Mom would have us make a big ring of pop corn balls sewn together with her thread. This was our tree but there were always presents under that tree and stockings hung over the fire place. On Christmas morning, those stockings were stuffed with fruit, nuts and candy.  My favorite was always a coconut.  This was too big for the stocking so it was placed underneath the tree.   Mom and Dad would say that Old Santa left all this for us. One year he failed to leave me a coconut, I thought I had been bad, and oh how I had my doubts about Old Santa after that.

As time progressed, our family grew.  The presents got more and more expensive.  Our tree and home was decorated to perfection. After my children were grown and I had retired from show business (more or less), I took all my stage jewelry and made Christmas tree ornaments.  Today, I have one of the most beautiful Christmas trees in the world.   My mind still goes back to that first Christmas tree.  The excitement still lingers along with the smell of my mama’s fruit cake.

No matter how near or far away we were, we always came home for this very special day, Christmas. One year we all got snowed in at Mom’s and Dad’s house, I think we stayed up all night playing poker.  The next day we made a snow man.  Instead of it being a snow “man”, it was a snow “woman” and it caused so many accidents the police made us tear it down. We have laughed over this for years. One of the many memories I have of our family.

There was never a Christmas we didn’t enjoy Mom’s famous cornbread dressing and fried turkey steaks.  Before the day was over, we would always have some of her hot egg nog.  She would make one batch without the Nog for the non-drinkers and those who were driving. See the Recipes below.

The Browns remain a close knit family.  We still retain the love of yesterday and still enjoy a Browns Family Christmas.


Recipes for the Holidays

Okay, I know this is what you’ve all been waiting for. Time to forget all about that diet until January. We’ll help you with next month’s recipes for taking off the pounds — fried Okra for example (ha ha). Here they are — Christmas recipes from my mother’s kitchen at the Trio Club.

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“Mama Brown’s Famous Hot Egg Nog”

Out of all my recipes, this Egg Nog is the one everyone remembers and wants a copy of.
4 Eggs, beaten until foamy
1/2 Gallon Homognized Milk
1 Pint Half and Half (Milk & Cream)
1 1/2 Cups Sugar
1 Pint Bourbon, (more if desired)
Dash of Nutmeg

Combine well beaten Eggs. Half & Half, Milk, & Sugar in sauce pan Cook over very low heat, but do not let milk boil. Have bourbon open and ready to pour. Stir the mixture slowly but constantly. When it starts getting warm, pour in the bourbon, heat just its hot enough to drink. Pour into mugs and sprinkle nutmeg. Delicious and one of the Browns favorites. If you are driving, watch that nog.

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FRIED TURKEY STEAKS (It’s about time, my fellow beloved family cook, when you became the talk of the town!)

Select about a 16 Lb. TOM TURKEY. They have a broader breast. Remove giblets, neck, liver & gizzards. Remove wings with a sharp boning knife Cut skin between leg & body of turkey, bend upward and downward to snap joint. Continue cutting through meat & outside skin with knife around joint to remove thigh & leg. Repeat on opposite side the same way. Remove all skin. Cut the steaks about one-half inch thick, across the grain. Tenderize with steak hammer just as you would minute steaks. Salt and Pepper each steak, then dip in PET MILK. Roll in flour, coating well. Fry in hot oil until golden brown.

Cut up other parts of turkey & use this, plus the wings and thighs to boil for broth to make Cornbread Dressing. Use Livers and Giblets to make Giblet Gravy. De-bone turkey pieces to use in Salads, Pot Pies and many other good recipes. Strain the broth through a tea strainer. Put the borth in a pitcher and place in your refrigerater over night so all the fat will rise to the top. Remove fat & discard before using.

For a more simple way to cut off the turkey breast, buy a large size “Butter-Ball based Turkey Breast with wings and rib meat. Remove all skin, Cut the same way as above. Use the butter that is in the butter-ball along with other oil you are using. The Butter-Ball turkeys are tender enough, you won’t need to tenderize. Salt, Pepper, Pet Milk & Flour. (The secret to good FRIED TURKEY STEAKS IS THAT BIG BLACK IRON SKILLET). Once you learn how to do this, you will never bake a turkey again. Its delicious!! And a BROWN TRADITION.

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MAMA BROWN’S FAMOUS CORNBREAD DRESSING

1/2 Gallon Good Rich Broth (more if needed)
1 Pan Cornbread
1/2 Loaf French Bread, or use another 1/2 pan
Cornbread
1 Tablespoon Salt
1 Tablespoon Black Pepper
3 Onions, chopped
1 Bunch Celery, chopped
6 Hard Boiled Eggs, chopped
2 Tablespoons Sage, (or more to suit your
taste)

Mix cornbread, loaf bread, sage, salt, pepper and hard boiled chopped eggs. Cook celery & onions in a litle broth until tender. Add to cornbread mixture. Before adding raw eggs, taste to make sure you have enough seasoning, the Browns like a lot of sage. Add the raw eggs and mix well. Add your favorite broth such as turkey, chicken, pork or duck. It will take appoximately one-half gallon of good rich broth. Pour into a large casserole and bake for about one hour at 400 degrees. It will get brown around the sides, and the middle is set. (Note: If desired, you may add choice pieces of turkey to your dressing prior to cooking it)
Serve with GIBLET GRAVY.

GIBLET GRAVY

Cook Livers & Giblets from Turkey, Chicken or Duck in small amount of water until tender. Chop and add approximately three cups BROTH. Add two Hard Boiled Eggs, chopped. Thicken by adding three heaping Tablespoons Flour mixed with one cup evaporated Milk.(Pet). Add Salt and Pepper to taste. When it has cooked to the desired consistency, add three drops yellow food coloring and one jar chopped Pimentos.

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RUM CAKE

1 Cup Chopped Pecans, or Walnuts
2 Tablespoons Butter or Margarine (more if
needed.
Mix Nuts and melted Butter in bottom of brunt pan.

MIX TOGETHER:

1 Package Yellow Cake Mix (without pudding
in mix)
1 3-oz. package Vanilla Instant Pudding & Pie
Filling
4 Large Eggs
1/2 Cup Orange Juice
1/2 Cup Oil
1/2 Cup Rum (light)

Mix all together and spread over nuts. Bake one hour at 325 degrees. Punch holes in cake and drizzle the following:

GLAZE

1 Stick Butter or Margarine
1/4 Cup Water
1 Cup Sugar
1/2 Cup Light Rum

Heat until sugar is dissolved. Bring to a boil, simmer 3 or 4 minutes. Pour over cake & down in holes while its still hot. Let cool in the bundt pan, even over night if desired. Invert on a platter when ready to serve. (Note: This takes a pint of rum for the cake and frosting).



That’s all for now. If you try one of my mother’s recipes, let me know how it turned out. Also, it’s so much fun to hear from people who visit this website. The comments are many and warm my heart. I’m so grateful.  You can read the recent comments at the home page. Here’s just one:

“Dear Maxine:  I have only just discovered your website. I have enjoyed the music of The Browns ever since I first heard it as a ‘younger man’ in England.  The sound that you, your sister and brother made is soothing, comforting and a delight. Your music not only ‘was’, but ‘is’ and ‘will remain’ a joy and a delight.  Many thanks for the endless pleasure that you have given.”
Charles J.

Thank you Charles. Merry Christmas everyone.
Maxine




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» The Browns at the Country Music Hall of Fame Ceremony
» MAXINE BROWN - A DREAM COME TRUE! The Country Music Hall of Fame
» Maxine Brown Christmas Season Newsletter & Recipes
» Maxine Brown - Spring 2014
» November 2013 Recipes and News

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Comments

One Response to “Maxine Brown December 2010 – Your Recipes & News”
  1. Tara Muck says:

    Maxine! How wonderful that you have this web site! I’ve been wondering how you’ve been doing lately, and it’s so good to see you haven’t lost a step. Great web site! I hope everyone can get a chance to listen to your music and, of course, read that wonderful book of yours! Every time I hear one of the Browns’ songs on my radio, I smile. Hope you have a wonderful Christmas! And an even better New Year!

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