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Kentucky Cooks
Kentucky
↜渀屮↜Cooks
Favorite Recipes from
Kentucky Living

Linda Allison-Lewis

The University Press of Kentucky

Copyright © 2009 by Linda Allison-Lewis

Published by the University Press of Kentucky

Scholarly publisher for the Commonwealth, serving Bellarmine University, Berea
College, Centre College of Kentucky, Eastern Kentucky University, The Filson
Historical Society, Georgetown College, Kentucky Historical Society, Kentucky
State University, Morehead State University, Murray State University, Northern
Kentucky University, Transylvania University, University of Kentucky, University
of Louisville, and Western Kentucky University.
All rights reserved.

Editorial and Sales Offices: The University Press of Kentucky

663 South Limestone Street, Lexington, Kentucky 40508-4008
www.kentuckypress.com

13╇ 12╇ 11╇ 10╇ 09╅ 5╇ 4╇ 3╇ 2╇ 1

Library of Congress Cataloging-in-Publication Data

Allison-Lewis, Linda, 1948–

â•… Kentucky cooks : favorite recipes from Kentucky living / Linda Allison-Lewis.
p. cm.
â•… Includes index.
â•… ISBN 978-0-8131-2537-4 (hardcover : alk. paper)
â•… 1. Cookery, American. 2. Cookery—Kentucky. I. Kentucky living. II. Title.
â•… TX715.A44292 2009
â•… 641.59769—dc22 2008049876

This book is printed on acid-free recycled paper meeting the requirements of the
American National Standard for Permanence in Paper for Printed Library Materials.

Manufactured in the United States of America.

Member of the Association of

American University Presses
 To my editor, Anita Travis Richter,
for helping me believe I really could
come back after my stroke
Contents

Acknowledgmentsâ•… ix

Introductionâ•… xi

Appetizers, Savory Snacks,

and Spreads â•… 3

Soups and Saladsâ•… 19

Breadsâ•… 43

Entréesâ•… 59

Side Dishesâ•… 95

Sandwiches and Snacksâ•… 119

Breakfast and Brunch Dishesâ•… 135

Sweetsâ•… 159

Drinksâ•… 207

Indexâ•… 217
 Acknowledgments

I want to thank my great kids and their spouses—Chris-

tian and Andrea Lewis, Scott Lewis, and Noélle and Eric
Lang—for being in my life—My mom, Jean, who still
inspires me with her great meals—My grandchildren, Nick and Mer-
edith Lewis, who provide me with unspeakable joy every day—My
sister, Tammy Ricketts, who not only helped me with this book but
is always full of just the right ideas—My nephew, Bo Ricketts, com-
puter whiz and typist extraordinaire—My boxers—Lola, Sophie, and
Rox—who always sit adoringly at the stove, never letting on when
they sense a flop coming—Laura Sutton, Leila Salisbury (I’ll miss
you), Mack McCormick, and the great staff at the University Press
of Kentucky.
The Kentucky Living staff: Paul Wesslund, Anita Travis Richter,
Ellie Hobgood, Paula Sparrow, Lynne Christenson, Monica Pickerill,
Kate Wheatley, Arlene Toon, Kathy Wade, Tammy Simmons, Carol
Smith, Nick Gatens, and Curt Smith.
I also want to acknowledge the writers and contributors who make
Kentucky Living such a quality magazine: David and Lallee Dick,
Teresa Bell Kindred, Shelly Nold, and all the others who provide me
with great reading each month and great pride in this publication.
Most of all—my readers of fourteen years and the greatest audi-
ence I could have.
 Introduction

It has been ten years since Kentucky’s Best: Fifty Years

of Great Recipes was published. It is a collection of not
only recipes that have been in my family for years,
but also my favorite recipes from Kentucky chefs, restaurants, and
bed and breakfasts, as well as those that are truly traditions in the
Bluegrass State.
For many years, I have dreamed of publishing a collection of the
best recipes from my column, “Kentucky Cooks.” I receive so many
requests for recipes featured in my column and have been asked by
readers where they can find the best of Kentucky Living. One day while
reading an e-mail from a reader requesting such a book, I decided that
it was time to pull that title and make it a reality. Now my readers
do not have to take the time to write and wait for a reply. The best
of Kentucky Living is in this collection.
I’m often asked about my job and the photos. Jim Battles is my
photographer, and he not only does the food shots, but also takes
photos on many topics for the magazine. He makes the food look so
appetizing, and, surprisingly, there have been only a few mishaps. The
most memorable was a beautiful scoop of ice cream melting under the
lights. We plan our shots for the year and set up three or four months
at a time, cooking the dishes in my home or Jim’s studio. Besides
being a great photographer and a talented drummer, he loves to eat
our food as much as I do. We have to be Kentucky Living’s official
foodies. Many times, I have the good intention of sending his wife,
Nancy, and his kids a dish we prepare, but Jim and I usually manage
to polish it off. I consider us a great team, and we have a wonderful
time. Remember—first and foremost, we’re foodies!
Throughout the years, my work at Kentucky Living has been hard
to think of as a job. While I love signing books, judging food events,
giving cooking demonstrations, and receiving everything from food
products, cookbooks, recipes, and cooking gadgets to proposals (re-
ally), I love interacting with my readers more than anything. I feel
like I know them and enjoy answering their letters and e-mails. One
sweet lady has sent me an Easter card every year since I started to
write my column in 1995.
I often call a reader to ask her opinion about an upcoming column
or to congratulate him on a food accomplishment. I enjoy working
with Kentucky State Fair winners and finalists and hearing about all
their food contributions. I open the Kentucky Living Web site to learn
about great recipes, such as Sour Cream Pound Cake from Marilyn
Gay and those from so many other talented Kentucky cooks who
share their favorites each month. More than anything, I love to laugh
and chat with my readers, knowing that I’m in the company of the
greatest cooks in the South: Kentucky cooks!
Can you tell that I’m proud of my magazine? Does this really
sound like a job? Does it get any better than this? I don’t think so!

x i iâ•… / â•… Kentucky Cooks

Kentucky Cooks
Appetizers,
Savory Snacks,
and Spreads

Savory Herb Cheesecakeâ•… 8

All-Season Tomato Salsaâ•… 9

Shrimp Toastâ•… 10

Boursin Cheeseâ•… 10

Corned Beef Spreadâ•… 11

Heat’s-On Hot Wingsâ•… 12

Corn Relishâ•… 12

Hot Pepper and Pecan Jellyâ•… 13

Sweetly Spiced Mango Chutneyâ•… 14

Green Onion Butterâ•… 14

Western Party Caviarâ•… 15

 Oyster Spreadâ•… 16

Honey-Mustard Sandwich Spreadâ•… 16

˘â•… /â•… Kentucky Cooks

 Appetizers,
Savory Snacks,
and Spreads

“What she didn’t realize was that she was wearing

the evidence.”

I’ve never met a boxer I didn’t love, and my own

three girls—new baby Rox and Lola and Sophie
(high-maintenance sisters and inseparable)—provide
me with all the love and amusement one person can
handle. Although they are big-time foodies, I never give
them treats except for an occasional ice chip. I don’t care
to know what Noélle feeds them. Lola loves sweets and
sticks of butter, while Sophie prefers finding medicine
and eating Noélle’s expensive makeup. The fact that
they have attended school regularly and do not beg at
the table does little to prevent them from dreaming and
sneaking around to look for their favorites.

appeti zers , savory snacks, and spreads â•… / â•…˘

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