For fans of country music stars, a cookbook included in an auction sale box is a jewel to be salvaged for recipes and autographs.
Cooking with Country Music Stars was published in 1986 and contains hundreds of recipes from about 40 country music performers. Their autographs flow over the inside cover pages.
This week’s recipes come from this cookbook, featuring three favourite singers.
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Conway Twitty’s Teriyaki Steak and Bacon Fried Rice
- 2 tbsps. butter
- 6-1/4 inch thick slices of beef tenderloin
- salt and pepper to taste
- 1/2 cup or more bottled teriyaki sauce
Fried Rice:
- 2 cups raw rice
- 1 lb. bacon
- bacon drippings
- 3 eggs, lightly beaten
- 1 bunch green onions, chopped, including tops
- 1-8 oz. can water chestnuts, drained and chopped
- 1/2 cup hot water
- 1/2 cup soy sauce, or to taste
Heat butter in a large Teflon skillet until hot. Place steak slices in butter and brown on both sides. Sprinkle with salt and pepper.
Keep skillet very hot as steak cooks. Pour teriyaki sauce over steak and remove pan from burner. Let sauce seep into the steak. Transfer steak and sauce to a hot platter.
To make the rice, cook raw rice according to package directions. Cook the bacon in a skillet or microwave until crisp. Crumble and set aside. Reserve bacon drippings.
Heat 2 tbsps. of bacon drippings in a large skillet. Add the eggs and scramble then add bacon, rice, onions and water chestnuts. Mix soy sauce and hot water together and pour over rice mixture. Heat, stirring until thoroughly hot and mixed. Serve with steak. Serves 6.
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Bobby Bare’s Wild Rice and Shrimp
- 1-6 oz. pkg. long grain wild rice
- 1 cup shredded cheese
- 1 lb. raw shrimp, shelled
- 1 cup cream of mushroom soup, undiluted
- 2 tbsps. minced onion
- 2 tbsps. butter
- 2 tbsps. lemon juice
- 1 1/2 tsps. worcestershire sauce
- 1/2 tsp. dry mustard
- 1/4 tsp. pepper
- milk, if needed
Cook rice until tender, according to package directions.
Preheat oven to 375 degrees F.
Put 1/2 cup cheese and all other ingredients in a large bowl and mix well. Pour into a 2 1/2 quart baking dish. If mixture seems too thick, add a little milk and stir.
Top with remaining cheese. Bake for 45 minutes.
Makes 4-6 servings.
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Kitty Wells’ Orange Coconut Cake
- 1/2 cup shortening
- 1 cup sugar
- 1 tsp. vanilla
- 1/2 tsp. orange extract
- 2 eggs
- 2 cups sifted cake flour
- 1 tsp. baking powder
- 3/4 tsp. baking soda
- 1/4 tsp. salt
- 1 cup buttermilk
Preheat oven to 350 degrees F.
Stir shortening to soften. Gradually add sugar and cream until light and fluffy. Add vanilla and orange extract. Add eggs, one at a time, beating well after each.
Sift together dry ingredients and add to creamed mixture alternately with buttermilk, beginning and ending with flour. Beat after each addition,
Bake in two 8-inch square pans for 30 minutes. Cool then frost.
Joyce Walter can be reached at ronjoy@sasktel.net
