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Please be patient....we are still 'under construction'.. assembling all of the Artist's recipes.

Now we're cookin'!

Appetizers
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Aaron says, 'I'm the grill
master at our house, now
we're cookin' with grease
& gas!'
Aaron Tippin’s
‘Mexican Casserole’
  • 1 Pkg. Corn tortillas
  • 2 cans mexi beans
  • 1 pkg. Shredded cheddar cheese
  • 1 lb. Ground turkey or lean ground beef
  • 1 pkg. Taco seasoning
  • 1 medium yellow onion

Brown meat & onion
add *taco seasoning & *water (*per package directions). Let simmer for 5 minutes. In casserole dish, put one layer of corn tortillas, then spoon meat mixture on top. Spoon layer of beans & put one layer of cheese. Repeat until you run out of ingredients, ending with cheese. Bake at 350 for 30 minutes.

From the 'hot' Bluegrass
group...
[Cover Art]
Blue Highway
‘Mexican Layered Dip’

Spread 2-8 oz. Packs of cream cheese evenly on bottom of a well greased 9X13 pan Cook 2 lbs. of beef, drain grease add cup of water 2 packs of taco seasoning & bring to a boil.

Spread beef over cream cheese, pour desired amount of salsa over beef, dice 1 lg. White onion & sprinkle on top of salsa, sprinkle 2 cups of shredded ‘Sergento’s Mexican 4 cheese’ over onions, bake at 350 degrees for 30 minutes. Jolene’s variation, add Jalapeno’s!

[Cover Art] Chris LeDoux’s
‘Gumbo’

Make a roux (1/4 cup of flour and stick of butter)
Add cup of onion & some green pepper
Cook that up ‘til it’s kinda soft add some tomato paste & tomato juice a can of okra and whatever kind of seafood you want.

  • 1/8 tsp of ground cloves
  • a clove of garlic
  • a pinch of basil
  • a bay leaf
  • maybe a tsp.of bullion
  • a couple tablespoons of Worscheshire sauce

Pour over rice.

 

wpe8.jpg (4465 bytes) Ricky Lynn Gregg’s
‘Buffalo Wings’

Perfect for football & basketball parties!

Enough drumettes to feed everybody
1 bottle of Louisianna Hot Sauce
1/2 as much butter or margarine as hot sauce
1 tbsp. Worcestershire
1/2 tsp. Garlic powder

Fry chicken ‘til crispy, mix other ingredients together and simmer, when chicken is done, pour mixture over the chicken and baste well, marinate 5 minutes, drain excess sauce, EAT!

Salads
" I TRY to eat healthy"

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SYLVIA’S
‘SUMMERTIME PASTA DISH’

(Serve over thin to medium ribbons or strands)

cup olive oil
cup pine nuts
5 medium garlic cloves, chopped fine
cup reduced chicken broth
lb. Tomatoes, peeled, cored, halved, seeded and cut into inch dice
cup finely chopped fresh Italian parsley

In a large skillet, heat the olive oil with the pine nuts and garlic over moderate heat. As soon as the pine nuts turn golden, (after about 2 minutes), pour in the broth. As soon as it simmers, pour the sauce over cooked pasta. Garnish with tomato and parsley. Serves 4

Side Dishes
Jolene’s
‘Fried Squash’

Dice up, 5 or 6 small yellow squash
green bell pepper
1 large onion.

Fry in skillet on medium high, with 3 big TBLS. butter,(Those watching diets can spray with 'I can't believe it's not butter' spray.)
Salt & pepper to taste, stirring frequently. As it starts to cook down (10-15 min.), lower heat, cover and simmer for another 10 minutes.

Ricky Van Shelton’s
‘Maters & Taters’

Saute onion in butter and olive oil
Add 2 Tbls. Parsley and saute
Add large can of whole tomatoes, chopped up
Add slices of 2 to 3 medium potatoes in 1/8 inch slices. Salt and pepper to taste
Cover and boil until potatoes are done.

Steve Wariner’s
Cornbread Dressing’

2 boxes Jiffy cornbread mix
4 slices bread
1 onion, chopped fine
3 cans of chicken broth
2 tsps. Poultry seasoning
1 stick butter
1 can cream of chicken soup
Salt & pepper to taste

Bake cornbread per directions on the box, let it cool. Put bread slices in a bowl, and pour 1 can of cool broth over top. Let stand 10 minutes. Mash the bread & broth until there are no lumps. Crumble cornbread over top of the bread/broth mixture, add chicken soup, melted butter, and chicken broth until real moist. Add seasonings and onion. Bake at 375 until brown (about 45 min.)

Ralph Emery’s
‘Baked Beans’

8 cans pork & beans
1 cup brown sugar
1/2 cup ketchup
1/4 cup mustard
1/4 cup sweet relish
1 pound of bacon

Combine all ingredients in large cake pan. Layer bacon on top. Bake at 350 degrees for a few hours. According to Ralph, the longer it bakes, the better the beans. Jolene’s variation, add cup chopped onions.

Lunch & Dinner Entrees
Ricky Lynn Gregg’s
'Famous Beer & Bratwurst’

Enough Bratwurst to feed everybody
1Qt. Beer
1/2 chopped onion

Bring beer to boil, add onion, reduce to simmer, add brats, cook 10 minutes, remove brats, grill slowly until crisp!

Trisha Yearwood’s
‘Chicken Reuben’

8 Boneless Chicken Breasts
2 large cans sauerkraut
8 slices Swiss cheese
1 bottle Thousand Island Dressing

Drain, rinse & squeeze excess liquid from sauerkraut. Place ingredients (in order listed) into baking dish. Cover with foil and bake at 350 for 1 hr.

MC Potts
‘Mom’s Most Awesome & Hard to Screw Up Lemon Chicken’

In a pot, put some chicken ( I use 2-5 thighs, cause you know I LOVE FAT)
Preheat oven to 325 degrees, put chicken in the pot with a healthy heaping of butter (the real stuff…we want really hard arteries when we’re done) along with salt & pepper, bake the chicken until it’s harmless.
10-15 minutes before the chicken is done start the rice, I usually make about a cup and a quarter for 4 people..cook the rice until it’s done…duh?!
In a small mixing bowl put a can of mushroom soup and can of mil and MORE butter..mix it up and nuke..(microwave that is)
Take the harmless bird out of the oven and pour the hot soup-milk stuff over the bird…and stir..then add 2-4 tablespoons (or to taste) of Lemon Juice and bake until hot or until the rice is done.
Serve the chicken and gravy over the rice and you have an easy quick meal that is totally fatty) if you really want to zip it up, serve with a fresh Jalapeno pepper on the side…Enjoy!

George Strait’s
‘King Ranch Chicken’

1 can cream of chicken soup
1 can cream of mushroom soup
cup chicken broth
can Ro-Tel tomatoes with green chile peppers
4 chicken breasts, boned & skinned
11 ounce package of corn tortillas cut into 6 pieces
1 medium onion, chopped
pound shredded Cheddar cheese

Preheat oven to 350. Mix the first 4 ingredients and set aside. In a greased 13" casserole, layer the ingredients in the following order: tortillas, onions, chicken, soup mix, and top with cheese. Bake until mixture is bubbly.
Serves 6

Brad Hawkins
‘Foiled Chicken’

1 purple onion
3 cups long grain rice
2 tsp. Curry powder
2 whole chicken breasts
1 can mushroom soup

Cook rice per directions, and season with curry powder. Using a large square of aluminum foil, place a slice of onion, 1 cup of cooked rice, Chicken breast, and can of mushroom soup. Take the corners of the foil, bring together and twist at the top. Bake for 1 hour in preheated 375 degree oven.

Candies & Desserts
Jolene’s
'Peanut Clusters’

Mix 1 c. sugar
cup butter
1/3 c. evaporated milk in pan & bring to full boil for 3 min., keep stirring.
Remove from heat and stir in c. chunky peanut butter
tsp. Vanilla
Add 1 cup of oats
c. peanuts
Drop by Tbls. onto wax paper.  Refrigerate for 1 hour

Alta Florence's
'Texas BonBon's'

Mix 2 lb. Powdered sugar
with 1 can Eagle Brand condensed milk
cup melted butter
3 oz. Flaked coconut
and 2 cups of chopped nuts
Form into 1 inch balls, refrigerate for 1 hour.
Slowly melt 12 oz. Semi-sweet chocolate pieces with bar of paraffin (don’t overcook) dip balls in one at a time (use a toothpick or slotted spoon) place on wax paper until chocolate hardens. Makes 100+ 
(Readers are encouraged to submit recipes. This was one selected as one of the best 'simple'  recipes I tried out in the kitchen!)

RONNIE MILSAP’S
‘SHORTCAKE PIE’

1 Stick of butter 1 TSP. Vanilla
1/3 Cup Sugar TSP. Soda
2 Egg Whites (Beaten with 4 TBLS. of Sugar)
2 Pints of Fresh Strawberries

Mix dry ingredients, add butter, the separated egg yolks, and vanilla. Fill pie crust with fresh strawberries, top with beaten egg whites, bake about 30 minutes at 350 degrees.

Jolene’s
‘Snowman Cake’

2 boxes of cake mix (your choice of flavors) prepare per package directions. Pour mix and bake, using 1 small, 1 medium, and 1 large round cake pans. Prepare a large flat surface to place cakes on ( I used heavy cardboard covered with red foil paper) When cakes are cooled, lay each layer flat with small cake at the top, medium in the middle, and large at bottom, in shape of snowman.
Cover with 2 cans of Pillsbury vanilla icing.
For the head, use 2 licorice gumdrops for eyes, a cherry for the nose, make the smile with Christmas M&M’s, 3 Oreo cookies for the buttons on Medium cake, and 2 swizzle sticks for arms.
Sprinkle coconut (for snow effect) over Medium and Large cakes. (Some friends can’t eat coconut, so please leave off of top layer for them.) Hat’s are optional, get creative!

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