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Here are some of my family recipes & a few from the stars too.
PLEASE send me your favorites and I will post them here.

Kat’s Brother-in-Law’s Overnight Turkey Two
For a 20 pound turkey,  take out giblets, neck, etc.   Anywhere between 9
& 11 PM  the night before, turn your oven to 400.  Mix together olive oil &
about 1-2 t of: salt, pepper, seasoning salt, lemon pepper, garlic powder,
paprika and onion powder & 1 t of  cayenne & apply all of that to the
turkey.  Rub inside of cavity with salt and add 2 bay leaves.  Cover turkey
with foil or lid & bake at 400 for 1 hour. Turn oven down to 195 and let it
cook overnight. Check internal temp about 1-2 hours before eating.  If the
temp has not reached 185, turn oven up to 350 until done.  Turkey will be
very fragile.  You cannot carve it.  It literally falls apart so it doesn't look
pretty, but it’s SO moist, tender & yummy. Never put stuffing in the bird
either.  Cooking time will vary but internal temp should still be 185. It
makes a lot of drippings, so make sure roasting pan is not too shallow.
A note from a listener: I followed the recipe except I mixed up the spices
the morning of the night I put the turkey in. I put it all over the outside and
inside of the turkey. I put it in a pan in the fridge with 4 celery stalks, a big
onion and 4 small bay leaves and let it sit till about 10pm that night.

Kat's Brother-In-Law's Original "Overnight Turkey" Recipe
Clean your turkey thoroughly & pat dry.  Rub with olive oil and salt & add 1
T of salt to the cavity. Place turkey in deep roasting pan, breast side down,
uncovered. Roast at 200 degrees until done.  A 20 lb turkey takes about
16 hours. Turkey will look dry but it is the BEST & JUICIEST turkey you'll
ever serve! *(some ovens automatically shut off after 12 hours so make
sure you check on your bird!!)

Faith Hill’s Greek Salad
4 romaine lettuce hearts, leaves torn into bite-size pieces
2 cups crumbled feta cheese
2 Japanese seedless cucumbers, chopped
2 tomatoes, preferably heirloom, chopped
1 green, 1 red and 1 yellow bell pepper, seeded and cut into strips
1 red onion, sliced
½ cup pitted kalamata olives
½ cup pitted green olives
2/3 cup extra-virgin olive oil
1/3 cup balsamic vinegar
Salt and freshly ground black pepper
Arrange salad on the platter. In a small bowl, whisk the oil and vinegar;
season with salt and pepper then drizzle over the salad. Serve
immediately.

Cowboy Flank Steak – for about 1 ½ pounds.  
(It's best if you marinate at least 2 days)
1/2 c soy sauce
2 T brown sugar
2 T lemon juice
2 T olive oil
2 cloves garlic, minced
1 T minced onion
1 t ground ginger
1/2 t pepper

Lynn’s Shredded Beef Enchiladas
3 pounds chuck roast
1 1/2 c beef broth
3 T red wine vinegar
2 T chili powder
1 T ground cumin
1 large onion, chopped
8 oz. chopped green chili’s
1 T flour
2 1/2 c sour cream
4 c (2 packages) shredded Monterey Jack cheese, divided
1 c olive oil
1 package of flour tortillas
Place roast in slow cooker & add broth, vinegar, chili powder & cumin.
Cook on high for 30 minutes then turn to low for 5 hours or until the meat
falls apart. Shred it & set aside. In a large skillet, sauté the onion til soft
then mix in flour & chilies. Stir constantly for 2 minutes. Add sour cream
and 3 cups of cheese & cook on low for 10 minutes, stir often. Set aside.
Oven to 375.  In a large skillet, heat oil then dip the tortillas in it for a few
seconds on each side. Drain on paper towels. To each tortilla add a ¼
cup of cheese mixture and some of the meat then roll up, seam side down
in extra large baking dish. Sprinkle with remaining 1 c. of cheese & bake
for 30 minutes.

3-3-3
1 can French onion soup
1 can cream of mushroom soup
1-1/2 to 2 lbs stew meat
Cut meat into bite size pieces.  Mix with soup & bake at 300 for 3 hours.  
Mix a bit of arrowroot to water and mix in to make gravy thicker. Serve
over bread or potatoes.

The Best Meatloaf Ever
1 T butter
1/4 c minced onion
2 cloves garlic, minced
1 1/2 t salt
1 1/2 t black pepper
2 pounds extra-lean ground beef
3 slices bread, toasted and crumbled
7 Ritz crackers, crushed
1 egg, lightly beaten
3 1/2 T sour cream
1 1/2 T Worcestershire sauce
1 (15 ounce) can tomato sauce, divided
1/4 c milk
3 T ketchup
Oven to 350. Melt the butter in a skillet and cook the onion and garlic 5
minutes. Remove from heat, and season with salt and pepper. In a large
bowl, mix the onion and garlic, beef, crumbled bread, crushed crackers,
egg, sour cream, Worcestershire sauce, and 1/2 can tomato sauce.
Gradually stir in the milk 1 teaspoon at a time until mixture is moist, but not
soggy. Transfer to a 5x9 inch loaf pan. Bake uncovered 40 minutes.
Increase oven to 400 and bake 15 minutes. In a small bowl, mix the
remaining tomato sauce and ketchup. Pour over the top and bake 10
minutes. You will have a lot of extra juice to drain off as well.

Fried Chicken
60 saltine crackers
4 T flour (plus more for dredging)
4 T potato flakes
2 t seasoned salt (I didn’t have any so I used salt plus a dash of: grill
seasoning, dry parsley, paprika and Old Bay.)
1 t pepper
2 eggs
1/2 c oil
Take an entire chicken apart.  Crush crackers until they are coarse
crumbs. Add 4 T flour, potato flakes, salt & pepper & mix well then place in
shallow bowl. Beat eggs & place in another shallow bowl and put some
flour in an other shallow bowl.  Heat oil in a large skillet over medium high
(I used 2 cast iron pans). Dredge chicken in flour, then egg, then crumbs &
coat well.  Make sure you reduce heat to medium and cook for 6 minutes
then turn carefully and cook another 6 minutes then turn and cook 3
minutes on each side.  The end result will be juicy chicken with a perfect
crunchy crust.  It even worked great on the tenders, heart, gizzard and liver.

Mushroom Gravy
7 T flour
7 T olive oil
1/4 c onion, diced
1/4 c carrot, diced
1/4 c celery, diced
1 t dried thyme
1 c mushrooms, chopped small
3 c water mixed with 2 T vegetable paste
1/2 T tamari
1/2 t honey
Sauté mushrooms in 1 tablespoon olive oil till soft then set aside. Make a
roux by heating 6 T of olive oil in a heavy skillet at medium. Add 6 T flour,
one at a time, stirring constantly. Cook 5 to 7 minutes. Add veg & spices
then lower heat and cook 3 minutes.  Stir in the stock, 1/2 cup at a time.
Add soy, honey, mushrooms and veg. Stir and cook for 15 minutes over
medium-low until thick.

Portobello Sandwiches
6 T olive oil
1/2 t dried thyme
2 T balsamic vinegar
Salt and pepper to taste
4 large Portobello mushrooms
4 hamburger buns
1T capers
1/4 c mayo
1 T capers, drained & chopped
In a medium-size mixing bowl, mix together garlic, olive oil, thyme, vinegar,
salt and pepper.  Put the mushroom caps, bottom side up, in a shallow
baking pan. Brush the caps with 1/2 the dressing. Put the caps under the
broiler, and cook for 5 minutes.  Turn the caps, and brush with the
remaining dressing. Broil 4 minutes. Toast the buns lightly .  In a small
bowl, mix capers and mayonnaise. Spread mayonnaise mixture on the
buns.

Nutty Coconut Fish
1/4 c mayo
1/4 c brown mustard
1/4 c bread crumbs
1/2 c shredded coconut
1/2 c chopped mixed raw nuts
1 t sugar
1/2 t salt
1/2 t cayenne
1 pound white fish fillets
Oven to 400. Lightly grease a medium baking dish. In a small bowl, blend
mayo & mustard. In a medium bowl, mix bread crumbs, coconut, nuts,
sugar, salt, and cayenne pepper.  Dip fish in the mayo mixture, then the
bread crumbs. Arrange coated fish fillets in the baking dish.  Bake 20
minutes.  

Tuna Burgers
1 can tuna, drained
1 egg
3/4 c bread crumbs
1/3 c minced onion
1/4 c minced celery
1/4 c mayo
2 T chili sauce
1/2 t dill
1/4 t salt
1/8 t pepper
Hot pepper sauce
Dash Worcestershire
Combine all & mix well. Shape into 4 patties. You can pan fry in oil (I use
coconut), 4 minutes per side or you can make on George Foreman, just
spray well and cook 4 minutes. You could also do them in the oven.

Amazing No Dairy Mac & Cheese
8 ounces of pasta, any kind
1 T oil
1 medium onion, chopped
1 c raw cashews
1/3 c lemon juice
1 1/3 c water
1 t salt
1/3 c olive oil
1 c nutritional yeast (I like large flake the best)
1 t onion powder
Oven to 375. Cook pasta for 8 minutes. Transfer to a medium size shallow
baking dish. Sauté onion in oil & cook til tender then mix with pasta. In
blender, mix cashews, lemon juice, water, salt, oil, yeast & onion powder
until smooth & mix with pasta. Bake 30 minutes.

Mom’s Mushroom Stroganoff
4 T butter
1 large onion, chopped
1 pound Portobello mushrooms, chopped bigger
1 1/2 c vegetable broth
3/4 c sour cream
1 T. Worcestershire
1 T lemon juice
1 T ketchup
2 T flour
Handful chopped parsley
8 ounces dried egg noodles
Sauté onion then add mushrooms. Add 2 T flour, veggie broth (add small
amount first to make rue) then add lemon juice & Worcestershire.  Cook
20 minutes on medium then turn to low and add sour cream & salt and
pepper to taste.  Serve over hot noodles.

Marcia’s Coffee Crunch
Crush 1 box Lorna Doone’s & mix with
1/2 c. melted butter then press into
9 X 13 pan. Cream 2 sticks of butter & 2 c powdered sugar till fluffy.  Add
6 egg yolks, 4 t. instant coffee, 2 squares of sweetened melted chocolate,
1 t. vanilla.  Add 6 stiff beaten eggs whites.  Top with 6 chopped Heath
bars.

Kat's Chocolate Cake
15 ounce can drained beets but save ½ cup of juice (make sure they’re
not pickled)
1 1/2 c sugar
1/2 c olive oil
3 eggs
1 t vanilla extract
1 1/2 c flour
3/4 c unsweetened cocoa powder
1 1/2 t baking soda
1/2 t salt
1/2 c chocolate chips
Puree beets with the juice. Put in bowl and stir in sugar, oil, eggs and
vanilla.
In another bowl combine flour, cocoa, soda and salt. Add to beet batter
and mix well. Stir in chips. Pour into 3 greased 8X4X2 inch pans, 3/4 full.
Bake at 350 degrees for 40 minutes. To make the cake 3 layers, make 2
batches and bake in three  9” cake pans for 40 minutes.

Grandma's Lemon Meringue Pie
1 c white sugar
2 T flour
3 T cornstarch
1/4 t salt
1 1/2 c water
2  ½ lemons, juiced and zest of 2
2 T butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 T white sugar
Oven to 350. In a medium saucepan, whisk together 1 cup sugar, flour,
cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over
medium-high heat, stirring frequently, until mixture comes to a boil. Stir in
butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of
hot sugar mixture. Whisk egg yolk mixture back into remaining sugar
mixture. Bring to a boil and continue to cook while stirring constantly until
thick. Remove from heat. Pour filling into baked pastry shell. Meringue: In a
large glass or metal bowl, whip egg whites until foamy. Add sugar
gradually, and continue to whip until stiff peaks form. Spread meringue
over pie, sealing the edges at the crust.  Bake for 10 minutes, or until
meringue is golden.  Let pie cool 1 hour in fridge before adding meringue.

Pumpkin Pie Bars  
1-1/3 c flour
1/2 c firmly packed brown sugar
3/4 c sugar, divided
3/4 c (1
&1/2 sticks) cold butter or margarine
1 c old-fashioned or quick-cooking oats, uncooked
1/2 c chopped pecans
1 pkg. (8 oz.) cream cheese, softened
3 eggs
1 can (15 oz.) pumpkin
1 T pumpkin pie spice
Oven to 350°F. Line 13x9-inch baking pan with foil; grease foil lining. Mix
flour, brown sugar and 1/4 cup of the granulated sugar in medium bowl; cut
in butter with pastry blender or 2 knives until mixture resembles coarse
crumbs. Stir in oats and pecans. Reserve 1 cup of the oat mixture; press
remaining mixture onto bottom of pan. Bake 15 min. Beat cream cheese,
remaining 1/2 cup sugar, eggs, pumpkin and pumpkin pie spice in small
bowl with electric mixer on medium speed until well blended. Pour over
crust; sprinkle with reserved crumb mixture. Bake 25-30 min. Lift from pan
using foil handles; cool completely. Cut into 24 bars. Keep tightly covered
in refrigerator.

Chocolate Chip Peanut Butter Bars
1/2 c butter, softened
1/3 c sugar
1/2 c light brown sugar
1 egg
1/3 c peanut butter
1/2 t vanilla
3/4 c flour
1/4 c ground oat bran
1 c rolled oats
1/2 t baking soda
1/4 t salt
¾ c  semisweet chocolate chips
Preheat oven to 350°. In a large bowl with an electric mixer on medium
speed, beat butter with sugars until smooth. Beat in egg, peanut butter,
and vanilla until well blended. In another bowl, whisk together flours, wheat
germ, oats, baking soda, and salt; stir or beat into butter mixture until
smooth, scraping down sides of bowl as needed. Stir in chocolate chips.  
Spread dough evenly in a buttered 8-inch square baking pan. Bake until
pale golden brown, 25 to 30 minutes. Let cool on a rack about 10 minutes,
then cut into 12 pieces. Let cool completely.

Dairy-free Carrot Cake
4 ½ c flour
4 t baking soda
4 t cinnamon
2 t pumpkin pie spice
2 t baking powder
2 t salt
1 ½ c brown sugar
1 ½ c sugar
6 eggs
2 t vanilla
2 c olive oil
4 c grated carrots
28 oz of canned crushed pineapple, drained
1 c golden raisins
2 c chopped pecans
Oven to 350°. Mix flour, soda, cinnamon, spice, baking powder & salt. In
other larger bowl, mix sugar & eggs til creamy then add vanilla & oil. Mix
wet to dry then and add carrots, pineapple, raisins and nuts. Bake 30
minutes in 3 round WELL greased pans (use parchment paper too) then
do the toothpick test,  they may need 5 minutes longer. Fill pans pretty full,
but the closer they are to the top, you will have to increase the baking time
by maybe 15 or so minutes. If I fill them to about an inch from the top, the
30 minutes works great and I then have enough for a 4th cake, but it is
about half the height of the 3. Let cake cool completely before frosting.  It
makes one tall cake and to keep the layers from slipping, put in 3 skewers
and cut them off at the cake line.  Frosting: 3 packages Tofutti soy cream
cheese, 1 c Earth Balance (1/2 a tub), 3 t. vanilla & 6 c powdered sugar.
TIP – chill frosting & it’ll go on WAY better.  

Bread Salad
1/4 c balsamic
1 T sugar
1 T oregano
1 t black pepper
1 t salt
1/2 c sun-dried tomatoes in oil, cut into thin strips
1 c olive oil
1 loaf of day old sourdough, cut into bite sized cubes
1 bunch fresh basil, cut into thin strips
1 c Kalamata olives, rough chopped
1 c roma tomatoes cut into large dice
Combine all the dressing ingredients. Toss everything but dressing in a
large bowl. Add dressing & toss & let sit for 30 minutes in fridge to allow
the bread to absorb dressing.



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