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
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.
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.
1 Ring Bologna (whole or cut in one-half)
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).
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
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» November 2013 Recipes and News