Maxine Brown

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

Trio Club Recipes

Receive updates and news items at this website by email (including Maxine Brown appearances), along with occasional country cooking recipes from the Trio Club. Lots of recipes below, and you’ll see more in the “News” section of this website.

The Trio Club in Pine Bluff, Arkansas was a popular watering hole in the early days of Country Music. Owned by The Brown’s parents Floyd and Birdie, the club featured performances by future stars like Elvis Presley, Conway Twitty, Jim Reeves, The Louvin Brothers, Ray Price and Porter Wagner. The aroma of Birdie Brown’s southern style cooking permeated the atmosphere, bringing loyal customers back again and again to “The Showplace of the South.”

Mama Brown

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Maxine Brown News and Recipes


New CD, entitled “Soft as the Voice of an Angel” highlights many of The Browns’ top songs.
Order direct from the publisher.

My Story About Maxine Brown
By John Dersham – September 2012 Read more

Recipe Archives

From Maxine’s Mother’s Famous Southern Cookbook. Don’t miss a one! Subscribe to the free updates in the box to the right (which always include a southern Recipe).

“Mama Brown’s Famous Hot Egg Nog”
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 until its hot enough to drink. Pour into mugs and sprinkle nutmeg. Delicious and one of the Browns favorites. (Out of all my recipes, this is the one everyone remembers and wants a copy of). If you are driving, watch that nog.

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.

1/2 Gallon Good Rich Broth (more if needed)
1 Pan Cornbread
1/2 Loaf French Bread, or use another 1/2 pan
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
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.
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.

1 Cup Chopped Pecans, or Walnuts
2 Tablespoons Butter or Margarine (more if
Mix Nuts and melted Butter in bottom of brunt pan.
1 Package Yellow Cake Mix (without pudding
in mix)
1 3-oz. package Vanilla Instant Pudding & Pie
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:
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).


Slice Ham across the grain (this makes it tender)
Fry Large Pieces in heavy (Iron Skillet) about 10 minutes on each side. Remove to a platter and keep warm while making RED EYE GRAVY.


Pour one half cup black coffee into skillet where Ham was cooked. Heat until very Hot. Serve over Momma Browns Buttermilk Biscuits.

BUTTERMILK BISCUITS (Momma Browns Specialty)

1 1/2 Cups All Purpose Flour
1 Heaping Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/4 Cup Corn Oil
3/4 Cup Buttermilk
1 Teaspoon Salt

Mix all at once. Beat well. Pour out onto flowered board or wax paper. Kneed. Pat out to about one inch thick and cut with biscuit cutter, Or, pinch off desired amount and pat out with hands. Turn biscuits over in hot oil, be sure to grease tops. Bake at 400 degrees until done, (about 20 min.)

Tomato Gravy

Tomato gravy is wonderful this time of the year, with all those garden fresh tomatoes. Let me know how you like it!

1/2        Cup Bacon Drippings
1/4        Cup All-Purpose Flour
1           Teas. Black Pepper & 1 Teas. Salt
1           Cup Fresh, Peeled, TOMATO, chopped
2           Cups Milk, or Water

Heat Bacon Drippings in frying pan. Add Flour, Salt, & Pepper.  Stir until a rich brown. Add chopped Tomatoes.  Add Milk (or water) and stir until thick and of right consistency. Delicious with Hot buttered Biscuits.  (You may use canned tomatoes, drained)


2 1/2 Pounds Fresh Bulk Pork Sausage
2 Eggs, beaten
2 Tablespoons Minced Onion (optional)
2 Cups Fine Break Crumbs, or use Toasted Bread Crumbs.
Parsley (optional)

Cook the pork sausage, first, then add the onion and bread crumbs.

Heat oven to 350. Lightly butter a nine inch ring mold. Bake for about 20 minutes. Take from oven and pour off all grease. (fat)Bake for 20 more minutes.Turn into a heated platter and fill center with scrambled eggs. Serves about 8.
Note: This is just one of the many Browns Favorite Breakfast Foods, but there is nothing as good as MOMMA BROWNS BUTTERMILK BISCUITS.


1 Large Can Whole Kernel Corn, Drained (Reserve Juice)
1 Egg, beaten
2 1/4 Cups Biscuit Mix
Greese for frying

Heat Greece. Pour Liquid from can into mixing bowl. Add egg and biscuit mix. Stir until smooth. Fold in the corn. Drop by Tablespoons into Hot Oil. Fry to a golden brown. Drain on paper towel. Serve Hot with Syrup. (Or, You can make BAKED CORN FRITTERS)


1 Large Can Whole Kernel Corn, drained (reserve juice)
1 Package Corn Muffin Mix

Use 2/3 cup of reserved juice and fold in Corn. Pour into a greased oblong pan. Bake about 25 minutes. Serve Hot with Bacon or Sausage.


4 Lbs. Lean Ground Beef
1 Green Bell Pepper, chopped
2 Onions, chopped
2 Packages Chili Seasoning
1 Large Can Tomatoes, diced (16oz.)
1 Can Ro-Tel
1 Can Tomato Paste (small)
1 Can Kidney Beans, or Chili Beans


1 Teaspoon Salt
1 Teaspoon Black Pepper
2 Teaspoons Cumin
1 Teaspoon Chili Powder
(You may use more or less seasoning, it all depends on your taste)

Cook Beef until brown. Drain well. Saute Bell Pepper and Onions in 4 Tablespoons Butter or Vegetable Oil until tender. Put Beef in a large pot and add Chili Sesonings, coat the beef well. Add pepper and onions. Add all other ingredients and cover with water. Simmer covered for about one and one-half hours. Remove lid and let it simmer another 30 minutes, or until right consistency.


2 Lbs. Extra Lean Ground Beef
1/2  Head Large Cabbage, chopped
1  Large Can V-8  Juice, (48 0z )
1  Large Can Stewed Tomatoes
2  Cans Kidney Beans, rinsed and drained
2  Packages Italian Salad Dressing Mix
2  Potatoes, chopped
1  Carrott, chopped
1  Onion, chopped
1  Teaspoon each Garlic Powder and Cumin

Cook beef until done, drain well. Mix all except the Potatoes and Carrot. Cook on low heat for about 2 1/2 hours. After first hour of cooking, add the Potatoes and Carrot. Contnue cooking until vegetables are tender. You may also cook this in crockpot for 6 to 8 hours on low heat. We like this served with Cornbread.

Romaine/Chicken Salad

1 Package Chicken Breast Tenders, (about 8), cut up, cooked and sauteed in oil.
1 Head Iceberg Lettuce, chopped thin
1 Bunch Green Onions, chopped
1 Tablespoons Sesame Seed
2 Packages Sliced Almonds, toasted in butter
1 Package Chicken Flavored Romaine Noodles, crumbled
Mix all the above together. Toast Almonds in enough butter to coat well. Place in hot oven for about 15 minutes. Meanwhile, mix the following:
1/2 Cup Olive Oil, or Canola
1/4 Cup White Vinegar
1/4 Cup Sugar
2 Tablespoons Soy Sauce

Mix all this together then pour over the lettuce mixture and mix well. Serve in a lettuce lined bowl.

Feel free to invite friends to the Trio Club Recipe List. Enjoy everyone!
Love you all!
Maxine Brown