Maxine Brown

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

Maxine Brown News and Outdoor Cooking Recipes

Personal Note from Maxine

I wish to thank all those who have worked so hard and diligently with me these past years, promoting The Browns and trying to restore some memories for those who may have forgotten.

The Browns have been Lifetime Members of the CMA since the beginning. Our numbers are 79, 80 & 8l. The membership card is signed by Tex Ritter. We have had a great career in spite of all we had to endure. We never set out to conquer the world of success. All we ever wanted was to record a good tempered harmony song and a good listening audience to sing to. But success often came our way, with 68 Awards and Achievements from all fields of music, and the several million selling records.

I wish to congratulate our very good friend, Bobby Bare for winning the 2013 Hall of Fame Award. We think the CMA made a wise choice. Bobby is one of the nicest people we ever had the pleasure of knowing. I have a story about him in my book, on pages 186 & 187. I hope you will read what I wrote about one of the greats of country music.

The three of us have not been just sitting around day dreaming all these years. This month (April), The Browns will be inducted into the Missouri Walk Of Fame in Marshfield during the Cherry Blossom Festival. Bonnie: Awarded the Lifetime Achievement Award from the Beaux Art Academy in Russellville, AR as its first VP, with over 30 years of service to the community and the Arts. Jim Ed: Honored by the State of TN Senate celebrating his magnificent career and accomplishments to country music, including 50 years as a member of the Grand Ole Opry. I am happy to report that my book, “Looking Back To See” is now a KINDLE book, on the Amazon Kindle Book Store. I received this nice note from Mike Bieker at the University of Arkansas Press:

“Hi Maxine, Just wanted to let you and your fans know that the University of Arkansas Press Spring 2013 catalog is out and, once again, ‘Looking Back to See’ is included in the Selected Backlist section. Why? Because, after 7 years in print and 7,000 copies sold people still can’t get enough of a good thing! The book is still selling well and we’re releasing an electronic edition into various markets as we speak. It’s currently in the Apple and Google e-bookstores and will be available as a kindle edition soon. Take care my dear!! Warm regards, Mike Bieker” Available now! View Kindle Edition


Outdoor Recipes

ROASTED CORN ON COB:
Remove shucks and silks from fresh ears of corn. (or you may use frozen ears). Wrap each ear with foil, twisting the ends. First, spread corn with salt, pepper and melted butter, then wrap. Place on grill & roast 15 to 20 minutes or until corn is tender, turning ears frequently. NOTE: Whipped butter flavored with Horseradish makes a good seasoning for CORN ON COB. The Brown’s all time favorite is Mayonnaise or Miracle Whip Salad Dressing.

CHARCOAL STEAKS:
Select the steak of your choice. Choose tender steaks at least one-inch thick. Sprinkle each with salt & pepper & a dash of meat tenderizer. This helps hold in the juices & tenderizer never hurts a steak. (this is what I do and everyone says that mine are without a doubt the best). It is best to grease the top of grill. Then, put on the seasoned steaks. Handle with tongs and an egg turner. Never stick with a fork, this lets out the good juices. When you see a little bubble on top, its ready to turn. Heat forces the juices to the uncooked surface.

BOLOGNA RING:
1 Ring Bologna (whole or cut in one-half)
Whole Cloves
1 Cup Honey
5 Tablespoons Orange Juice
2 Tablespoons Catsup
Score Bologna in a diamond pattern. Stud with whole Clove. Heat the honey, Orange Juice & Catsup together. Brush on stick of Bologna. Place on hot grill, basting often during cooking. To serve, cut in desired size pieces. ( I never knew Bologna could taste this good. I hope you will try it sometimes).

POLISH SAUSAGE:
1 Package Polish Sausage (usually 6 or 8 to a package)
1 Can Sauerkraut
1 Teaspoon Caraway Seed
1 Teaspoon Sugar
Mix the last three with Polish Sausage. Place in heavy duty foil. Wrap tight so it can be turned over at least once. Cook over coals for several minutes. This is good served as a main course, or good with a slice of Swiss Cheese and served as a sandwich.

FAVORITE CHICKEN BREAST:
Marinate as many chicken breast as you like in the following, for 4 hours.
1 Cup Pineapple Juice
1 Can Beer
1/2 Cup Honey
Dash of Salt & Pepper
Place marinated chicken breast on hot grill. Cook over coals for 15 to 20 minutes, basting often. Turn over and cook another 20 or so minutes. Brush with the sauce several times while cooking. Cook until they are tender.


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

4 Responses to “Maxine Brown News and Outdoor Cooking Recipes”
  1. Randy Francis says:

    Maxine,
    I enjoyed very much reading this newsletter, even though it deals with a subject that is still disappointing to me and so many friends and fans who are behind our push to get the wonderful Browns in the Hall of Fame. You are very gracious in your words, and I know they are sincere….but I really thought this was going to be the year for The Browns. But, hey, The Browns are still in the top 5 loop in the Veterans Era category. So let’s be happy with that and keep on keepin on with our support and promotion of The Browns. So many people are rediscovering the Browns, thanks to our efforts…and those years when the Browns reigned as the top singing group in Country Music are great ones to re-visit! Seems like when the Browns quit those years ago, folks just gave up on trying to make music that sweet and beautiful ever again. But I have always knew that the Browns’ fans were still out there and via Facebook we’ve corralled a good many of them behind us again. So we have every reason to be hopeful that soon The Browns will make it into the Hall of Fame where they’ve belonged for years! A great newsletter, as always…Great recipes too…that Balogna ring has got me plum intrigued…just gotta try it!

  2. Brian Lane says:

    Congratulations on your book on Kindle. Also, Maxine, Bonnie, and Jim Ed… Hang in there, you most definitely belong in the Hall of Fame.. Maybe 2014 is your year? May God be with all of you in your travels.

  3. Brian Lane says:

    not sure if my message made it or not, but good luck in your success and travels

  4. B. K. Lane says:

    I FINALLY TRIED ALL THESE RECIPE’S. WE ARE DOING SOMETHING NEW AT OUR HOUSE. WE CALL IT BROWN RECIPE WEDNESDAY NIGHT. SO FAR, WE HAVE ONLY MISSED ONE WEDNESDAY, AS IT WAS OUR ANNIVERSARY. WE HAVE BEEN DOING THIS FOR THE LAST TWO MONTHS. OK, SO WE ARE LATE BLOOMERS. REGARDLESS, OUT OF ALL THESE RECIPE’S, WE HAD ONE HECK OF A TIME PICKING A FAVORITE. MY WIFE AND I BOTH AGREEE, BELIEVE IT OR NOT, THE FAVORITE OF THE MONTH WAS THE BOLOGNA RINGS. (WE HAD THEM FOR LUNCH). AND THE POLISH SAUSAGE. IT HAD A EUNIQUE FLAVOR TO IT.. WE LOVED THEM ALL VERY MUCH, WE TRY TO PICK A FAVORITE TO COMMENT ON. THANK YOU FOR PUBLISHING THE RECIPE’S FOR US TO TRY. THE ONLY PROBLEM WE HAD, WAS THERE WERE NO CURRENT DESERT RECIPE’S TO TRY. KEEP UP THE GOOD WORK, WE LOVE YOU IN WOODLAND, CA.

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