Maxine Brown

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

Maxine Brown Christmas Season Newsletter & Recipes

I am proud to let my family and friends know that the T’s are crossed and the I’s are dotted in an Agreement The Browns have made with The Butler Center of Arkansas Studies. Arkansas has long been among the most significant contributors to the nation’s musical foundation, country, pop, folk, rock & jazz. The special music collection is an open and growing collection which is continually adding relevant materials.

In 1980, I converted a room in my home into a Brown’s Museum where I displayed The Browns career dating all the way back to 1953.

I spent months, even years searching for the perfect place that would appreciate our devotion to the life we lived and loved. A place that would store, preserve and protect for years to come for the benefit of our children, grandchildren and great children. Also a place where everyone could come and view all the efforts I have so carefully tried to preserve. I am proud to say, “I have found the perfect place”.

The time has come for me to move on. I am donating my entire museum. Bonnie and Jim Ed are also donating to this collection which will be on display in various places throughout the Special Collection of the Arkansas Library System.

The following is a quote from David Stricklin, Associate Director of the Special Collections and Manager of The Butler Center.

“HAVING THIS WONDERFUL COLLECTION FROM THE BROWNS PUTS US MUCH CLOSER TO OUR GOAL OF BUILDING THE FINEST COLLECTION ANYWHERE OF MATERIALS HAVING TO DO WITH ARKANSAS MUSIC AND THE PEOPLE WHO HAVE CREATED IT. THIS GREAT BODY OF DOCUMENTS AND PHOTOGRAPHS FROM THE BROWNS IS A FANTASTIC ADDITION TO OUR WORK AND TO OUR ABILITY TO SHARE THEIR GREAT STORY WITH THE TENS OF THOUSANDS OF PEOPLE WHO VISIT US IN PERSON EACH YEAR AND THE MILLION WHO USE OUR INTERNET RESOURCES”.

It will be heart breaking for me as I watch that U-Haul pull out of my driveway loaded with my world. However, all good things must come to an end. I feel this is not the end, but a new beginning for The Browns.

My sincere thanks to David Stricklin and the entire Special Collection Group.

Maxine Brown
(Note: website address for Butler Center is: www.butlercenter.org)

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I was surprised at how many requested wild game recipes. Since its Deer, Duck & Quail season in Arkansas, I wanted to share a few of Momma Browns recipes.

Growing up in South Arkansas during the Depression years, wild game was our way of life. I will never forget the first time Mom saw a store-bought-ready to cook turkey. I am proud to share a few of her recipes. The Wild Duck, Wild Duck Casserole & Quail are listed elsewhere on this website, posted on June 24, 2012.

I am not sure if Squirrel is considered wild species but it has always been my favorite. I don’t mean the bright-eyed-bushy-tailed pets who bark at you when their feeder is empty, rather the red-tailed fox squirrels found by most hunters. I would give my eye teeth (if I had any) for a big mess of squirrel.

No one has requested a Squirrel recipe but if anyone wants to know what Maxine’s favorite meat would be, tell them its FRIED SQUIRREL, cooked only by Momma Browns recipe. Try it, you will love it, guaranteed!!!

FRIED SQUIRREL:

Cut into serving pieces. Soak in salted water with a dash of soda & a little white vinegar for about 3 or 4 hours before cooking. Rinse and pat dry. Put pieces in clean water and boil until tender before frying. Mix four, salt & pepper in a large bowl, or in a paper bag. (I like to use a paper bag because you can coat each piece evenly without making a mess). Remove from the clean water & dip each piece in melted Butter. Then place in the flour mixture & coat. Fry in hot Oil until brown on all sides. You can either eat this way & they are good provided they are young squirrels. Or, you can place in a Pressure Cooker with enough Gravy to cover & cook on high for about 12 minutes. If you do not have a Pressure Cooker, or afraid of using one, I suggest you use a large Dutch Oven with lid. Make Gravy & cover the pieces, let simmer for about 45 minutes. NOTE: RABBIT IS COOKED THE SAME WAY.

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DUMPLINS: GREAT FOR SQUIRREL, CHICKEN, DUCK, PORK & BACKBONE:

2 Cups Flour
l/2 Cup Shortening
2 Eggs
l/4 Cup Cold Water
1/2 Teaspoon Black Pepper
1 Teaspoon Salt
BROTH: SQUIRREL, CHICKEN, TURKEY, DUCK, PORK, ETC.

Mix flour & shortening together. Add eggs & water, then salt & pepper. Roll out on floured board or wax paper until very thin. Let set for 15 minutes & then cut into strips. Drop Dumplins into boiling broth. Cover & cook for 15 minutes. (cook & debone whatever type of meat you are using, and drop into hot broth). Let simmer until hot. Add one can Pet Milk or any other kind of rich cream. Set aside and keep warm.

NOTE: (Maxine)

Sometimes when I am in a hurry, I use Flour Tortillas. Cut into small squares & dropped into the Hot Broth. Close lid tightly & let cook for 10 minutes. They will be tender. Also, you may use canned biscuits, rolled into very thin pieces & cut into strips. However, nothing is as good as Momma’s Dumplins. Also, I like to add a small jar of ficed Pimento or one large can of sliced Carrots with juice, for color and extra special taste.

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ROAST OF VENISON:

A 6 to 8 lb. Deer Tenderloin makes a nice roast.
First: Wash in sink with cold water. Let it lie in clean water overnight with l/2 cup vinegar, & 2 Tablespoons Salt. (I like to soak overnight so it will get out all the blood). The next day, remove and rinse well. Pat dry with paper towel & rub all over with flour, salt & pepper. Brown in hot oil on all sides in a roaster pan. Then, lay Salt Pork, or Bacon strips on top. Make a brown Gravy from the pan drippings, and pour over Roast. You can either cook on top of stove or place in oven for about 3 hours or until roast is very tender.

BROWN GRAVY: (for roast of Venison)

l Cup Bacon Drippings
l/2 Cup Flour
1 Teaspoon each of Salt & Pepper
1 Quart Water, or more if needed

Brown Flour in drippings until scorch: Add Water, Salt & Pepper. Gravy will be thin. Pour over Roast, cover with tight lid. NOTE: Be sure Gravy is almost burned before adding water as this helps to cut the wild flavor of Venison.

VENISON STEAKS:

Soak overnight in l/2 cup white vinegar & one Tablespoon Salt. Remove & rinse well. Mix Flour, Salt & Pepper together, then use a steak tenderizer & pound this mixture into steaks. Then coat the steaks in the flour mixture. Fry in hot Oil until done. Make Gravy by adding a dash of Hot Pepper Sauce to Gravy. Pour over steaks. Bake about one & one/half hours or until very tender.

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MULLIGAN STEW: 3 or 4 SQUIRRELS, OR, 1 LARGE RABBIT:

1 Small hunk of Salt Pork (3-inch square)
4 Large Potatoes, diced
2 Large Onions, diced
1 Cup Macaroni, uncooked
2 Cans Tomatoes
1 Lb. fresh Okra, or one, 10 oz. package frozen Okra
1 Tablespoon Salt, (or more if needed)
1 Teaspoon each: Cumin, & Red Pepper, crushed
1 Garlic Button, crushed (optional)

l/4 Cup Flour with enough Water for thickening

Wash & clean Squirrels or Rabbit under cold running water, then cut into serving pieces. Cook in large pot in about l/2 gallon water with salt pork (& a little salt). Cook for about one and one-half hours: Add remaining ingredients. Continue cooking until tender. If water boils down, add more. Thicken with flour mixed with water. (If cooking for a large bunch, use one gallon water.


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 - Spring 2014
» November 2013 Recipes and News
» Maxine Brown News - Summer 2013

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