DIRECT FROM HOLLY'S KITCHEN
(In association with Dr.Cletus Shepard)
Recipes and stories with Holly Thornton
Finally after months of planning, I am proud to add Holly Thornton to Longhorn Hatters' Board of Knowledgeable Contributors on Important Subjects. She will supply a new recipe, or important facts and stories in a new section called "Direct from Holly's Kitchen" each month.
Holly has had a long, and experienced background in the fields of Cooking and Catering, and,has worked in those capacities with some of the Entertainment Industry's top stars, Country, and Pop during her career. Eddy Rabbit, Wynonna Judd, Loretta Lynn, Chrystal Gayle, Roy Clark, Ray Charles, The Oak Ridge Boys, Bill Cosby, Wayne Newton, Liza Minelli, Sammy Davis Jr,. Rich Little, Mac Davis, and Willie Nelson who is featured in her first recipe.
And now, Buckeroos, and Buckeretts, with out further ado, "Direct from Holly's Kitchen".
Bar-b-que Ribs made for Willie Nelson
My rib recipe has won the hearts of many including Willie Nelson. I call Willie the “King of Country and guitar”. I cook for Willie and his sister Bobbie at least once a year when they appear at Harrah’s Lake Tahoe. They are some of my favorite people....good souls.
Willie loves breakfast (even at night) bacon and eggs over hard), but when he tasted my ribs, he loved them, which is quite a compliment being from Texas, home of great bar-b-que.
One of my great memories was when Willie, Bobbie, and the rest of the band rehearsed “Bridge over Troubled Water” right in the living room of the Villa. The next day, they were going to perform live for the opening ceremonies for the winter Olympics in Utah. What a treat for me!
Holly’s Baby Back Pork Ribs
It’s hard to say how many this serves because people take more than their fair share, but here we go.
As the ribs steam, the meat gets very tender. Pull from oven, and before serving, put on the barbeque for about 4 minutes to get the charred taste.
The ribs are SO GOOD that they will disappear fast....so, add to your menu some filling things to compliment them.
In the past, I have served some sort of potatoes, (cold or hot), baked beans, a crispy green salad or coleslaw, and of course steaming, hot bread.....yummm! Don’t forget the pickles and onions.
See you next time.
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