Maxine Brown

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

January 2013 News and Recipes

Why The Browns Deserve Hall of Fame Induction
By Randy Francis

I see so many campaigns underway in support of favorite legends of country music for induction into the Country Music Hall of Fame. I happen to be an admirer of all of them and agree that each and every one of them deserves to receive the coveted honor. For some time now I’ve been devoted to the prospect of seeing one of the finest harmony groups of all time, The Browns–Jim Ed, Maxine and Bonnie finally having their immense contributions to Country Music wholly recognized by the ultimate accolade of the industry. I feel strongly, as do so many others…fans and peers alike, that The Browns deserve to be inducted and enshrined in the hallowed rotunda as much as any country music legends you may name; and they are alive to enjoy and cherish that prestigious status. I’d like to expand on why I feel they are so fully deserving.
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Browns Entertain the Air Force – Online MP3 Audio

These shows were done for the United States Air Force in the 50’s and 60s. Recorded at Owen Bradley’s famed Bradley’s Barn Recording Studio they featured the top artists of the day backed by Nashville’s A-List musicians. These 2 shows feature The Browns at their peak and height of popularity performing some of their biggest hits.

The Browns – Country Music Time – Show #1 1962

The Browns – Country Music Time – Show #2 1962


Mexican Recipes

To start the new year off, we’re focusing on Mexican Dishes. Enjoy! And let me know if you try one.

TACO SOUP:

2 Lbs. Lean Ground Beef
1 Large Onion, chopped
1 Large Green Pepper, seeded & chopped
1 Can Kidney Beans with liquid
1 Can Pinto Beans with liquid
1 Can Hominy, white or yellow with liquid
1 Can Stewed Tomatoes
1 Small Can Green Chillies
1 Can Ro-Tel Tomatoes
1 Package Dry Taco Seasoning
1 Package Ranch Dressing Mix
2 Cups Water (more if needed)
Chilli Powder to taste, Optional

TOPPINGS:
Crushed Tortilla chips, shredded cheddar cheese, Mexican cornbread. Or, crackers.

In large pan, brown Beef, Onion & green Bell Pepper. Drain off all fat & rinse. Add Beans, Hominy, Tomatoes, Green Chillies, Ro-tel, Taco seasoning, Ranch Dressing Mix, & Seasonings. Simmer in big pot for about 45 minutes. Serve with you favorite topping. (This is delicious on a cold winter day).

MEXICAN CHICKEN:

1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
1 Can Chicken Broth
1 Can Ro-tel diced Tomatoes
5 Cups Cooked, Diced Chicken
1 Onion, chopped
1/2 Lb. grated Cheddar Cheese
1 8 oz. package Doritoes, crushed

Mix Soups and Ro-tel together. Heat until hot. Grease Casserole. Pour some of the hot mixture in bottom of casserole. Alternate with layers of Chicken, Onion, Cheese, & crushed Chips. Pour remaining mixture over all. Top with crushed Chips and Cheese. Bake for approximately 30 minutes or until hot & bubbly. Let stand 15 minutes so soup will thicken. This will serve 8 hungry people.

BRAZIL SPECIAL MEXICAN DISH

I talked about this in my book, “Looking Back To See”. So many who read it asked if I would put the recipe in one of my newsletters. There has never been a recipe to go by, so use your own imagination when making this delicious Mexican dish.
The Brazil family from Carlsbad, New Mexico, would make this anytime day or night for all the hungry entertainers traveling West. I make it often for my son Tom & his wife Colleen, when they come home form Arizona.

4 Lbs. Lean Ground Beef
2 Cans Tomato Soup
1/2 Soup Can Water
1 Small Can Taco Sauce (optional)
1/4 Bottle Louisiana Hot Sauce (depends on taste, I like it hot!!)
Salt & Pepper

1 Lb. Sharp Longhorn Cheddar Cheese, grated
2 Large Onions, chopped
2 Large Tomatoes, chopped
1/2 Head Lettuce, chopped
FROZEN CORN TORTILLAS

Brown Beef, mash until it looks like meal. Drain well. Add rest of Ingredients and simmer until thick. PREPARE ALL VEGETABLES in a separate dish. Fry TORTILLAS in hot oil until brown. (note: If you can’t find frozen, you may use the packaged kind, but always fry). TO SERVE: Put cheese on top of one of the fried Tortillas, then add some of the hot meat mixture so the cheese will melt. Then, start alternating with onions, tomatoes, & lettuce. Top this with some more of the hot beef mixture. You may want to add another Tortilla, and build a double decker!!!

GUACAMOLE SALAD:

(Every time I see Guacamole Salad on a menu, I think of those early days traveling all over the country with our friend and manager at that time, Tom Perryman. He never could pronounce the word, so he would always say “Give me your God-A-Mighty-Salad). That name has stuck all these years, we had many laughs over this. So you can call it any name you like, here is Momma Browns recipe for those of you who prefer to call it:

2 Ripe Avocados
1/4 Cup Sour Cream
2 Tablespoons minced dehydrated Onion
1 Teaspoon Salt
1 Teaspoon Chili Powder
1 Clove Garlic, crushed
Dash of Hot Pepper Sauce
4 Teaspoons Lemon Juice
2 Tomatoes, peeled & chopped fine

Mash Avocados until creamy. Add rest of Ingredients & chill. This makes 3 cups.


Related Posts

» 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 “January 2013 News and Recipes”
  1. Brian K. Lane says:

    I agree, there has never been a more deserving entertainer group that has earned there place in the Hall of Fame. My prayers go out all the time that someday you are inducted. Thanks again for the wonderful recipe’s. I try all of them each time there are new ones, and haven’t had a bad meal yet.

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