Lisa's Down Home Tennessee Country Cooking

By David Ward Davis and Lisa E. Brown

Get ready to try some really great recipes. They say the way to a man’s heart is through his stomach, that is probably true. Lisa is one of the best cooks I have ever known. I should know, I’m her husband and eat her food every day. I’m not sure how the kids really feel, now grown and with their own lives. I do know however, if they are within fifty miles and it’s close to mealtime; they seem to just drop in for no apparent reason.

By the way, Lisa IS a Tennessee Girl. What I have always found interesting, if not amusing, about Lisa’s cooking is sometimes she’ll be putting a meal together and say something like, “I’m out of this or that.” I always offer to run to the store and pick up whatever she needs but she never lets me go. “I can substitute something, give me a minute to think it over...”she smiles. Then she uses something other than what the recipe called for and it ALWAYS works!

As we were preparing this book she kept saying to me, “I’m not sure anybody will want this cookbook, it’s just a book full of plain old recipes, nothing really special.”

My stomach and I both cut her off immediately. “These are great recipes,” I responded. “That’s what makes this a good cookbook...it’s simple, easy and the results are delicious.”

“But,” she countered, “what makes this book special? It’s a cookbook! Anybody can go online and get great recipes."

“The part about ‘You don’t need any fancy fixin’s,” I replied. “Think about it, how many times have I heard you groan about some new recipe you’re trying and they insist that you put a certain special ingredient in it? Then you either have to make a trip to the store or find another recipe.”

“But,” she hesitated, “every cook goes through that, it’s no big deal that’s the way recipes are.”

“Exactly...everybody who cooks goes through that...” I said smugly. “They’d like to make something that doesn’t require a trip to the grocery. The best part is you tell them what to substitute.”

She still grumbled about it being ‘no big deal’ but at least she knew how I felt. The kids helped edit it for us and they were licking their chops and groaning. They’d laugh and look up at me or Lisa and say something like, “man this is a good one...” or “oooh I love that...” It was hilarious really. We had to cook every recipe and so we had a month or two where we ate a lot of pies, cakes, cobblers, vegetables and meats - all prepared per recipe. I must have gained ten pounds. It was quite a treat.

Take my word for it, these are wonderful recipes, they are easy to make and the results are more than satisfying. It’s a shame that in these modern times a lot of families have let one of the most important parts of their lives pass by and that is home cooked food. No, I don’t believe in keeping the woman of the house in the kitchen, I believe that it should be a family affair. Who says it’s MOM’s job to put the meals on the table? At our house you’re as likely to see me or one of the kids mixing, folding, rolling, beating, basting, broiling and anything else that is required to put a hot delicious meal before the family.

When you walk into our house it’s not uncommon to be confronted with the sweet aroma of fresh baked bread or southern fried chicken. There is something special about the smell of a busy kitchen and about a family gathered at the table, enjoying good food and sharing everyday experiences from each of their lives.

So, take your time as you peruse "Lisa’s Down Home Tennessee Country Cookin", try a recipe or two, then you’ll know you have something special in your hands. You’ll never need any exotic ingredients or secret talents. She has tried to provide you all the secrets you will ever need to become a great cook.

• Language: English
• Publisher: David Ward Davis
• Release date: Jul 27, 2013
• ISBN: 9781892642042

David Ward Davis

Lisa E. Brown and David Ward Davis are the bestselling authors of "Jingle Bell Rock", "The Topanginu Warrior", "Murder at 1217" “The Receptor Planet” and "Lisa's Down Home Tenmnessee Country Cooking".Smashwords does not make accomodations for 2 authors so both Authors have to be combined into ONE Author page. They really don't mind."We write as a team." Lisa says, "the system is just not set up to handle that..."Lisa E. Brown was born in Georgia and raised in Tennessee, she was daughter number four to hard working parents who made sure their home was filled with love and conviction.David Ward Davis hails from "small town" Indiana, (Martinsville) where he grew up the fifth son of loving parents and the wandering soul out of seven children.Lisa and David have been together for over 18 years and equally share the authoring of their books. They have recently begun to focus on the ebook market."Our books will always be available as printed works, but we must take advantage of new technology and present our stories however people want to receive them." David says.David and Lisa have many more books that will become available over the next four or five years - join them as they pursue their craft. They continue to move forward in their careers.Lisa E. Brown and Davis Ward Davis are names you will hear a lot of in the future. No, not as great literary writers, but as storytellers of heartfelt tales, biographies and sometimes stories about just plain people who love to live.Lisa and David's future is now...

Book preview

What Readers are Saying

about Lisa’s Down Home Cooking

Back to TOC

"I really enjoyed this cookbook. I like the idea of cooking with what you've got. There are a lot of recipes I read, but then they list special Italian mushrooms or a rare spice and I move on to the next recipe. This is a fun read with lots of yummy food. I found the directions easy to follow and the results excellent. I'd recommend it to anybody . . ."

Theresa R. – Indianapolis, IN.

"Just tried out three of your recipes, all came out perfect! I especially liked (so did my husband) Yesterdays Slaw, now THAT is different - but very good. I usually don't like cookbooks because the directions are so unclear . . . the recipes in this book are easy to follow . . ."

Linda S. – Cape Coral, FL.

"I've been cooking up a storm since my husband got me this cookbook . . . Cooking can be fun and the end result delicious. Thanks for a great cookbook to Lisa and David . . . they truly are America's Authors . . ."

Mary C. – Nashville, TN.

"This cookbook is plain and simple, not a lot of fluff – plenty of old sage advice and sayings – I have really enjoyed it . . ."

Shannon J. – Moultrie, AL.

Lisa’s Tennessee Country Cookin’

Copyright 1997

Lisa E. Brown & David Ward Davis

Aalida Press USA

SMASHWORDS EDITION

Lisa’s Down Home Tennessee Country Cookin’

ISBN 978-1-892642-04-2

Back to TOC

This eBook is licensed for your personal enjoyment only. This eBook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you’re reading this book and did not purchase it, or it was not purchased for your use only, then please return to Smashwords.com and purchase your own copy. Thank you for respecting the hard work of this author

Title Page

Back to TOC

Back to TOC

Without limiting the rights under copyright reserved above, no part of this publication may be reproduced, stored in or introduced into a retrieval system, or transmitted, in any form, or by any means (electronic, mechanical, photocopying, recording, or otherwise), without the prior written permission of both the copyright owner and the above publisher of this book, including the right to reproduce this book, or parts thereof, in any form. No part of this text may be reproduced, transmitted, downloaded, decompiled, reverse engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical without the express written permission of the authors. The scanning, uploading and distribution of this book via the Internet or any other means without the permission of the publisher is illegal. Purchase only duly authorized electronic editions and do not participate in or encourage electronic piracy of any copyrighted materials.

PUBLISHER’S NOTE

This is a work of fiction. All events depicted are based upon the author's collective imagination. No part of this book is intended to harm any persons, group or entity either professionally or privately. Any resemblance to any person, living or dead or any geographical location is strictly coincidental.

The Publisher does not have, and does not assume, any control over, and does not have or assume any responsibility for authors or third party websites or their content.

Contact Us

Back to TOC

Please Visit our website www.aalidausa.com

Leave a Comment or Friend Lisa on her

Facebook Page

Leave a Comment or Friend David on his

Facebook Page

Follow Lisa on Twitter

Follow David on Twitter

eMail Lisa: [e-mail]

eMail David: [e-mail]

Author's Other Works

(Now Available in All ebook Formats)

Back to TOC

Lisa E. Brown & David Ward Davis

Jingle Bell Rock

The Receptor Planet

Murder at 1217

The Horizontal Lie

The Topanginu Warrior

Lisa's Tennessee Country Cooking

* * * * *

We dedicate this book to Lisa's late Mother

and Father – Willie Mae (Bill) and Sam Brown

of Cleveland, Tennessee they supported our writing

with love and we think of them every single day.

* * * * *

Table of Contents

What Readers are Saying

Copyright Page

Title Page

Publisher’s Note

Contact Us

Author's Other Works

Author’s Introduction

Section 1 - Vegetables

Section 2 - Pies / Cobblers / Pastries

Section 3 - Cakes

Section 4 - College Recipes

Section 5 - The Art of Giving

Section 6 - Beverages

Section 7 - Breads

Section 8 - Cookies

Section 9 - Meat / Fish / Poultry

Section 10 - Pickles / Relish / Salad / Wines

Section 11 - Herman / Basic Mix W/ Recipes

Section 12 - Candy

Section 13 - How to Make Your Own

Section 14 - Kitchen Basics

Thanks to Our Fans

Synopsis' of Our Other Books

Author's Bios

Author's Introduction

Back to TOC

Get ready to try some really great recipes. They say the way to a man’s heart is through his stomach; that is probably true. Lisa is one of the best cooks I have ever known. I should know, I’m her husband and eat her food every day. I’m not sure how the kids really feel, now grown and with their own lives. I do know however, if they are within fifty miles and it’s close to mealtime; they seem to just drop in for no apparent reason.

By the way, Lisa IS a Tennessee Girl. What I have always found interesting, if not amusing, about Lisa’s cooking is sometimes she’ll be putting a meal together and say something like, I’m out of this or that. I always offer to run to the store and pick up whatever she needs but she never lets me go. I can substitute something, give me a minute to think it over...she smiles. Then she uses something other than what the recipe called for and it ALWAYS works!

As we were preparing this book she kept saying to me, I’m not sure anybody will want this cookbook, it’s just a book full of plain old recipes, nothing really special.

My stomach and I both cut her off immediately. These are great recipes, I responded. That’s what makes this a good cookbook... it’s simple, easy and the results are delicious.

But, she countered; what makes this book special? It’s a cookbook! Anybody can go online and get any recipe they want – why would they mess with a cookbook?

"The part about, ‘you don’t need any fancy fixin’s, I replied. Think about it, how many times have I heard you groan about some new recipe you’re trying and they insist that you put a certain special ingredient in it? Then you either have to make a trip to the store or find another recipe."

But, she hesitated, every cook goes through that, it’s no big deal that’s the way recipes are.

Exactly... everybody who cooks goes through that... I said smugly. They’d like to make something that doesn’t require a trip to the grocery. The best part is you tell them WHAT to substitute.

She still grumbled about it being ‘no big deal’ but at least she knew how I felt. The kids helped edit it with us and they were licking their chops and groaning. They’d laugh and look up at me or Lisa and say something like, man this is a good one... or oooh I love that... It was hilarious really. We had to cook every recipe so, we had a month or two where we ate a lot of pies, cakes, cobblers, vegetables and meats - all prepared per recipe. I must have gained ten pounds. It was quite a treat.

Take my word for it, these are wonderful recipes, they are easy to make and the results are more than satisfying. It’s a shame that in these modern times a lot of families have let one of the most important parts of their lives pass by and that is home cooked food. No, I don’t believe in keeping the woman of the house in the kitchen, I believe that it should be a family affair. Who says it’s MOM’s job to put meals on the table? At our house you’re as likely to see me or one of the kids mixing, folding, rolling, beating, basting, broiling and anything else that is required to put a hot delicious meal before the family.

When you walk into our house it’s not uncommon to be confronted with the sweet aroma of fresh baked bread or southern fried chicken. There is something special about the smell of a busy kitchen and about a family gathered at the table, enjoying good food and sharing everyday experiences from each of their lives.

So, take your time as you peruse ‘Lisa’s Down Home Tennessee Country Cookin’, try a recipe or two, then you’ll know you have something special in your hands. You’ll never need any exotic ingredients or secret talents. She has tried to provide you all the secrets you will ever need to become a great cook.

Write to us and tell us what you think, we will respond. If you’ve got a recipe you’d like to see in our next cookbook, send it to us. We’ll tell the world where it came from and share it with them...

David Ward Davis

July 27, 2013

Alachua, Florida

Back to TOC

Add a Touch of Glamour to Vegetables

Most frequently vegetables are served with butter, but there are many extra touches to make the vegetable of the day more interesting and glamorous. Here are some touches to add.

SEASONED BUTTERS : Heat a quarter cup of butter or margarine to a golden brown. Add one of the following; one teaspoon celery seed, one tablespoon horseradish, two tablespoons lemon juice and one teaspoon grated lemon rind, or two tablespoons grated Parmesan Cheese, now add vegetables. Heat till warm and flavor is well blended.

CREAMED VEGETABLES: To two cups cooked vegetables, add one cup Medium White Sauce and reheat. (To make White Sauce: 2 Tbsp. Butter, 2 Tbsp. Flour, 1/4 tsp Salt, dash of pepper and 1 Cup Milk. Blend this mixture together before adding to vegetables to eliminate the lumps.) Or place hot vegetables in serving dish and pour hot sauce over them. A second and quick way to cream vegetables is done by heating light cream seasoned with salt, pepper, and butter or margarine then pouring it over the vegetables.

SCALLOPED VEGETABLES: Arrange cooked Vegetables and White Sauce in alternate layers in casserole. Top with buttered bread crumbs and bake at 350° for 20 minutes or until browned.

VEGETABLES AU GRATIN: Layer the vegetables and a cheese sauce in a greased casserole and top with buttered bread crumbs. Bake in a 350º oven for 20 minutes