Posted by Tara on Tuesday, February 22nd, 2011
Long before Paula Deen was crowned the Southern Queen of Butter, Miss Daisy King was tending to her popular restaurant and writing five Southern cookbooks. My absolute, all time, go to, favorite cookbook is “Miss Daisy Celebrates Tennessee.” As Tennessee was preparing to celebrate our Bicentennial, Miss Daisy was busy gathering the best recipes for this cookbook from southern cooks across our state, including local country music stars who call Tennessee home.
“Miss Daisy Celebrates Tennessee” is loaded with all our Southern favorites, from buttermilk biscuits to banana pudding. The book is also chocked full of historical tidbits on famous Tennesseans such as Andrew Jackson, Sam Houston, and Elvis Presley. I love reading about many food related businesses, which are included in the cookbook, founded right here in the Volunteer state, such as GOO GOO Clusters, Lily White Flour, Jack Daniels Whiskey, Clifty Farms Hams, Brock Candy Company, and Bradley Candy company.
I’ve never made anything from this cookbook that wasn’t a smashing Southern hit. One of my favorite recipes is for a beef based casserole, which was served at Miss Daisy’s Restaurant in Brentwood Tennessee called YUM YUM Goodie. This recipe is unique, unlike anything I’ve ever tried before. And the recipe yeilds a generous amount, perfect for a Sunday Dinner PotLuck, or a family reunion.
- 2 pounds lean ground beef
- 1 cup diced celery
- 3/4 cup chopped onion
- 1/4cup diced green pepper ( I used a whole small pepper)
- 3 14 oz cans petite diced tomatoes (do not drain)
- 1 8 oz can mushroom stems and pieces
- 1 8 oz can sliced water chestnuts, drained
- 1 cup cubed Velveeta Cheese
- 1/2 cup green olives
- 1/2 cup black olives (I used 1 cup black and no green)
- 1 11 oz can corn niblets
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 6 oz package medium egg noodles, uncooked
- 2 cups shredded cheddar cheese
In a large Dutch oven, brown beef and drain any grease. Add celery, onions, green pepper and saute. Add tomatoes and their juice. Add remaining ingredients EXCEPT for cheddar cheese. Simmer about 20 minutes, stirring frequently. Pour into a 3 quart casserole dish. Spread cheddar cheese on top. Bake at 350 degrees for 30 minutes. Yeilds 12-15 servings.
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