"Martina’s a great cook. Martina can cook anything." Faith Hill
Martina Recipes
1 banana
A few strawberries
toss in some blueberries if you have them
a carton of yogurt (your favorite flavor)
some orange juice (I'm not sure how much...I just pour some in!)
"Blend in the blender. Like I said, it's not exactly science, but adapt as
you wish! If it's horrible, you did something wrong!
"This is the fruit smoothie I made on the bus. It is not a formal recipe and
therefore I am a little hesitant to put it in this newsletter. It is not
foolproof as I've only made it a couple of times. I don't even really know
if it's all that great because I'm not exactly a fruit-smoothie-expert. But
I'm pretty sure it's good for you!" Martina McBride
(Taken from "Solid Ground" the Martina McBride fan club newsletter)
1/2 cup all-purpose flour
1 1/4 cup yellow cornmeal
3/4 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup vegetable oil
1/2 cup milk
1/2 cup buttermilk
1 cup fresh or frozen corn, cooked
Preheat oven to 350 degrees. Grease a 9"x 5"x 3" loaf pan and dust with
cornmeal. In a large bowl, combine flour, cornmeal, sugar, baking powder,
baking soda, and salt. Whisk together eggs, oil, milk, and buttermilk in a
medium bowl. Add egg mixture to dry ingredients, stirring until just
moistened. Fold corn into batter. Poured into prepared pan and bake for 15
minutes. Reduce heat to 325 degrees and continue baking until a wooden
toothpick inserted in the center comes out clean, about 30-45 additional
minutes. Cool on a wire rack for 30 minutes before removing from pan.
2 cups dry pinto beans
10 cups water
2 tablespoons salt
4 oz vegetable oil, heated
4 oz grated cheddar cheese
4 oz grated Monterey Jack cheese
In a one-gallon pot, add beans, water and salt.
Cook over high heat for 1 1/2 hours, until beans are tender. Reduce water to
a minimal amount. Add hot vegetable oil and both cheeses. Using a potato
masher, mash until consistency is thick and rich. (Please keep a watch on
these beans while they are cooking...more than once I have let them boil
dry...what a mess!!!) I always sprinkle a little of the grated cheese on top
as a garnish after I put it on the plate.
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Spanish Rice
1 1/2 oz oil or vegetable shortening
1 yellow onion, diced
2 garlic cloves, finely chopped
2 quarts water
2 green bell peppers
2 16-oz cans of whole peeled tomatoes or crushed
tomatoes, drained
1 1/2 tablespoons chicken broth
1 teaspoon salt
4 cups long-grain white rice
In a large saucepan, heat the oil. Add the onion
and garlic and sauté 1 minute. Then add the water, bell peppers, tomatoes
and chicken broth and let boil about 10 minutes, then add the salt. Lower
the heat and continue boiling 5 minutes until the peppers and onion are
soft. Add the rice and keep stirring 2 minutes. Cover the pot, lower the
heat and keep covered until broth becomes absorbed, about 15 minutes.
3/4 cup long grain rice
1 cup diced onions
1 cup diced carrots
1/2 cup butter
4 to 6 chicken breasts halves cooked and diced
2 teaspoons curry powder
1/2 cup all-purpose flour
1 cup milk
1 cup half-and-half
1 cup frozen peas, thawed
1/2 teaspoon turmeric
“I love making
homemade soup, especially when the weather gets a little chilly and crisp.
Curried Chicken Soup is one of our favorites. It’s delicious and it’s really
healthy, too. Sometimes I’ll add more peas or more carrots than it calls
for. It’s a great way to get the kids to eat their vegetables. Other than
the half-and-half, there’s really nothing that’s fattening. It’s really
healthy for them. Sometimes I might put a little garlic in. That’s the great
thing about this soup: It’s great as it is or
Martina’s recipe for Curried Chicken Soup was given to by her mother-in-law, Flavia McBride.
Makes 8-10 Servings.
