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Cookbook to feature Tennessee celebrities’ recipes

Cookbook to feature Tennessee celebrities’ recipes
What do Elvis, Trace Adkins, Dolly Parton, author Sam Pickering, President Andrew Jackson and the Chattanooga Choo Choo have in common?
They all have favorite recipes in “Country Goodness: Recipes of Tennessee Celebrities.”
In the spirit of Tennessee neighborliness, the public is invited to take a light-hearted peek into the personal recipe files of celebrities from all across the state of Tennessee, as well as those who have strong ties to the Volunteer State.
This is just what “Coun-try Goodness: Recipes of Tennessee Celebrities,” compiled by Pamela Whinnery, gives residents an opportunity to do. The cookbook has more than 300 recipes from local and national personalities, highly visible Tennessee businesses, artist, writers, athletes, sportsmen, actors, musicians, bed and breakfasts, restaurants, notable events and places. In addition, there are brief notes with each recipe on the contributor.
Ms. Whinnery will be at the 40th annual Reelfoot Lake Arts and Crafts Festival in Tiptonville Friday through Sunday to sign the cookbook. This is a fund raiser for the Reelfoot Lake Bi-Centennial Com-mittee and she will be at the group’s booth (No. 61).
Ms. Whinnery started this project shortly after the publication of her first cookbook, “Favorite Recipes of Kentucky Celebrities,” which will also be available.
“It has been fun and exciting. There have been so many interesting people and emails,” she said.
She recalled when sending his recipe, Jordanaires bass singer Ray Walker of Memphis, who sang for years with Elvis Presley, brought a smile to her face. His statement about the recipe he sent: “I could eat this corn chowder every day. We’ve been married a little over 55 years and Marilyn and the corn chowder gets better all the time.”
Probably the most interesting recipe was from writer/professor Sam Pickering of Nashville. Robin Williams’s flamboyant character in the Academy Award winning movie “Dead Poet’s Society” was based on him. The recipe he selected was Horace Hunnewell’s recipe for Dandelion Coffee from one of his books.
Pickering, who is known in literary circles for his witty prose, said, “This is the best I can do. I am an eater, not a cooker. Generations of generous women have shaped my table habits and fed my appetites, and I am too old and comfortable to want to change.”
“In my books, Horace Hunnewell’s traveling show wanders Middle and East Tennessee. One of Horace’s tents is stocked with patent medicines: The Mormon Elders Carbolic Soap, Gomersall’s Blood Purifier and System Renovator and Tolo’s Triple Extract of Pepsin. For sale amid the medicines are always a shelf full of the home-brewed and home-cooked. This year the most popular item for sale was Dandelion Coffee, particularly good, Horace said, “awakening torpid bowels and cooling scrofulous eruptions to sleep.” Horace’s recipes are always a little vague. But his instructions for making Dandelion Coffee are: Gather and wash the roots, but do not scrape them. Cut them into small pieces then roast them like regular coffee. To brew a cup of dandelion coffee, pour boiling water over a portion of roots and let the blend sit for a few minutes.” Horace said that the best time to gather roots was in the fall. Once dried the roots kept for years. The amount of roots used to make a cup depended upon taste and experience.”
In addition to being interesting to read and a charitable fundraiser, Ms. Whinnery believes the cookbook is also a great way to publicize and promote Tennessee tourism, business, industry, historic sites, and most of all, the wonderful people who were born, lived or have ties to Tennessee.
For more information on both the Tennessee and Kentucky cookbooks check out her official website
Loretta Lynn’s
peanut butter fudge
3 cups sugar
1 teaspoon cocoa
3/4 cup water
1 stick butter
1 teaspoon vanilla extract
1 cup smooth peanut butter
In a large bowl mix the sugar and cocoa well. In a saucepan bring the water to a boil over high heat. Reduce the heat to medium and add the cocoa mixture. Cook to soft-ball stage or about 10 minutes. Reduce the heat to low and add the butter and vanilla. Stir until the butter melts. Remove the pan from the heat and quickly add the peanut butter. Stir just until blended. Pour immediately into a greased 9-inch by 9-inch by 2-inch baking pan. Score 1-inch squares while warm. Let cool about 20 minutes and cut when firm. Makes 24 squares.
Grand Ole Opry member Loretta Lynn owns a ranch in Hurricane Mills featuring a recording studio, museums and lodging. It is centered around her large plantation home, along with a replica of the Butcher Hollow cabin she was born in. Ms. Lynn has achieved more than 70 hits as a solo artist and a duet partner. She was 11 or 12 the first time she ever tasted peanut butter and loves it, the cookbook reads.
Published in The Messenger 9.26.11

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