Country@Heart Dinner Diaries
Tim’s ‘Mater Gravy
By Tim H. Martin
Before you country cookin' traditionalists look at these ingredients and start throwing tomatoes at me, I confess my recipe is a bit different than what most mawmaws make. Leave out the hot sauce, garlic, Worcestershire sauce and cayenne pe... READ MORE
Heavenly Cream Biscuits
By Tim H. Martin
Not Grandma’s, but Still Divine Ingredients: • 2 1/2 cups self-rising flour, plus extra for dusting (I prefer White Lily) • 1 1/2 cups heavy cream • Butter, to dot biscuit tops Directions: Preheat oven to 500 degr... READ MORE
White Chicken Chili
By Tim H. Martin
Whenever the author smells white chicken chili cooking, he recalls a special day in October of 2001. That’s the day he arrowed this unusual Alabama buck and won the Buckmasters staff chili cook-off. They say the sense of smell is the ... READ MORE
Winter’s Day Etouffee
By Tim H. Martin
Winter's Day Etouffée Recipe: Author's Note:• If you’re not a big fan of mudbugs, don’t fret — substituting shrimp is an excellent alternative. To Begin:• First, peel and de-vein 1 to 1 1/2 pounds raw shri... READ MORE
Pinwheel Steaks & Gravy
By Tim H. Martin
Based on recipe courtesy of Deb Boyer of Dakota Outfitters. Ingredients: • 6-10 tenderized beef or venison steaks — *In some places, they’re called cube steaks, but this doesn’t mean to cut into cubes! The pounded or ... READ MORE