Georgia cooking in an Oklahoma kitchen : recipes from my family to yours / Trisha Yearwood, with Gwen Yearwood and Beth Yearwood Bernard ; foreword by Garth Brooks.
She's adored by fans as a country music star, but among family and friends, Trisha Yearwood is best known for another talent: cooking. From her humble roots in Georgia to her triumphant recording years in Nashville and married life with husband Garth Brooks in Oklahoma, Trisha has always enjoyed feeding those she loves. Now she dishes up a collection of more than 120 of her go-to recipes in a tribute to both home-grown cooking and family traditions. Along with the recipes for inviting soups, textural salads, home-style family entreÌes, colorful side dishes, and irresistible desserts, Trisha shares everything from personal anecdotes to practical advice, time-saving tips, and creative ingredient substitutions to accommodate all tastes.--From publisher description.
Record details
- ISBN: 9780307381378
- ISBN: 0307381374
- Physical Description: 224 p. : col. ill. ; 26 cm.
- Edition: 1st ed.
- Publisher: New York : Clarkson Potter/Publishers, c2008.
Content descriptions
General Note: | Includes index. |
Formatted Contents Note: | Some helpful hints -- Snacks and dips -- Soups and salads -- Beef and pork -- Chicken, fish, and pasta -- Sides -- Breads -- Cakes, pies, and puddings -- Cookies, candy, and ice cream. |
Search for related items by subject
Subject: | Cookery, American > Southern style. Cookery > Georgia. |
Available copies
- 1 of 1 copy available at Kirtland Community College.
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
---|---|---|---|---|---|
Kirtland Community College Library | TX 715.2 .S69 Y43 2008 | 30536595 | General Collection | Available | - |
Electronic resources
Georgia Cooking in an Oklahoma Kitchen : Recipes from My Family to Yours: a Cookbook
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Excerpt
Georgia Cooking in an Oklahoma Kitchen : Recipes from My Family to Yours: a Cookbook
Potato Salad Serves 12 When it comes to potato salad, you like what you like. This recipe is mayonnaise-based, but if you like a mustard-based potato salad, just experiment a little. Add some yellow mustard and leave out a little bit of the mayonnaise. Make these recipes your own by finding out what works for you. Our traditional potato salad uses peeled potatoes, but unpeeled work too, and the skins add some color to your dish. 5 pounds red potatoes, peeled and cut in 1â2-inch Âcubes 2 teaspoons salt, plus more to Âtaste 4 hardÂ-Âboiled eggs, peeled, and Âdiced 3â4 cup Âmayonnaise 1â2 cup sweet pickle Ârelish Black Âpepper Place the potatoes in a medium saucepan or pressure cooker (see Note). Add 2 teaspoons salt and enough water to cover the potatoes. Boil the potatoes for 30 minutes, or until they are tender when pierced with the point of a knife but hold their shape. Drain the potatoes, transfer them to a large mixing bowl, and allow them to cool completely. Add the chopped eggs, mayonnaise, and sweet relish, and fold gently to combine. Add salt and pepper to taste. Refrigerate until ready to serve. From Gwen: Don't overcook the potatoes. They should hold their shape during mixing. Note: The potatoes may be cooked in a pressure cooker. Sprinkle salt over the potatoes. Follow the manufacturer's instructions and pressure-cook for 5 minutes. Release the pressure immediately and drain and cool the potatoes. Sweet Potato Soufflé Serves 8 This is a nice variation on regular sweet potatoes for a Thanksgiving side dish. It's almost a dessert, it's so sweet!    â¢Â 5 medium sweet potatoes (about 9 ounces each)    â¢Â 2 large eggs    â¢Â 1 cup granulated sugar    â¢Â 1 1/2 cup (1 stick) butter, at room temperature    â¢Â 1/2 teaspoons vanilla extract    â¢Â 1/2 cup milk    â¢Â Pinch of salt Topping    â¢Â 1 cup finely chopped pecans    â¢Â 1 cup brown sugar, packed    â¢Â 1/3 cup all-purpose flour    â¢Â 1/4 cup (1/2 stick) butter, softened 1. Preheat the oven to 400°F. Grease a 2 1/2-quart baking dish with butter. On a foil-covered baking sheet, bake the sweet potatoes for 1 hour, or until they are soft. When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl, and mash until very smooth. Add the eggs, sugar, butter, vanilla, milk, and salt. Combine well with an electric mixer or hand mixer. Turn the mixture into the baking dish. 2. In a medium bowl, stir together the pecans, brown sugar, flour, and butter until thoroughly combined. Spoon the mixture over the sweet potatoes, making an even layer. Bake the casserole for 30 minutes, or until slightly browned. Let the casserole sit for 5 minutes before serving. Excerpted from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood, Gwen Yearwood, Beth Yearwood Bernard All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.