This summer, my mother asked me if I wanted to go with her on a holiday trip. She had received notice of a December trip to Nashville from the Planters Partners of Planters Bank in Indianola. I quickly agreed, and we took that trip last weekend. What a wonderful time we had!
After a day of bus travel, we arrived at the beautiful Opryland Hotel in Nashville. The gorgeous grounds were covered in thousands and thousands of lights. There was a lovely Nativity scene on the grounds, as well as more flowers and poinsettias than you could ever count.
Our first evening began with a delicious steak dinner at the Santa Fe Cattle Company. After our meal, we headed to the historic Ryman Auditorium for a concert performed by Amy Grant and Vince Gill. They are two of my favorite musical artists, and the three-hour concert was wonderful.
The next day, we boarded the General Jackson Showboat for a midday cruise luncheon and performance by some very talented singers who entertained us with all our favorite Christmas songs. They were such talented performers. I wouldn’t be surprised if I don’t hear them on the radio one day. That evening, we attended a dinner show with another great meal and a wonderful show by the Gatlin Brothers. After the show ended, we wandered around the hotel and enjoyed the beautiful decorations and the great shops.
Saturday was one of the best days I have enjoyed in quite a while. We toured Studio B, where Elvis and countless other stars recorded some of their greatest hits. Our tour guide was wonderful and told some great stories about events that had occurred on the famed Music Row. On Dolly Parton’s first visit to record, she hit the brakes instead of the gas and drove right through the wall of the studio.
When Elvis recorded “Are You Lonesome Tonight?,” the band showed up at 8 p.m. He arrived at 10 p.m. with sackfuls of Krystal burgers, fries and milkshakes for everybody. They ate, and he visited with everyone until about midnight. They checked the lights and sound until 2 a.m. There was only one take of the song, and they were finished at 4 a.m. That was the way Elvis rolled, and who was going to argue with The King?
If you listen very carefully to the end of the song, you will hear a bit of a thud before the song is over. Elvis had asked for all the lights to be turned off while he recorded. When he finished singing, he hit his head on the microphone. That is the sound you hear. The sound people worked very hard to get rid of that. It is not as loud as it was at first, but it’s still audible. I just love trivia.
After Studio B, we headed to the Country Music Hall of Fame, and what at a treat that was! There are two special exhibits right now that are on display. One is Keith Urban, and the other is Trisha Yearwood. They are two of my absolute favorites. Not only can Trisha sing, but her cooking show is one I never miss.
Yep, I purchased a couple of her cookbooks. I just can’t resist. In addition to all the other displays, this is not a place you want to miss, especially if you like country music.
Mama and I had such a great trip, but it is always good to get home. I would like to thank Planter’s Partner’s, and especially the precious B.K. Baria for the wonderfully planned trip that so many of us had the pleasure to enjoy.
I have lots of new Delta friends, some of whom are in my very own back yard. We will always have these memories to share.
Hope you will enjoy today’s recipes. They are some of my Trisha Yearwood favorites. Thanks for reading.
CHARLESTON CHEESE DIP
½ cup mayonnaise
1 (8-ounce) package cream cheese, softened
1 cup grated sharp cheddar cheese, about 4 ounces
½ cup grated Monterey Jack cheese, about 2 ounces
2 green onions, finely chopped
Dash of cayenne pepper
8 Ritz crackers, crushed
8 slices bacon, cooked and crumbled
Preheat the oven to 350 degrees. In a medium bowl, mix the mayonnaise, cream cheese, cheddar cheese, Monterey Jack cheese, green onion and cayenne pepper. Transfer the mixture into a shallow baking dish that has been sprayed with Pam. Top with cracker crumbs, and bake for 15 minutes. Remove from the oven, and top with bacon. Serve immediately with corn chips, crackers or bagel chips.
MARINATED VEGETABLE SALAD
1 cup red wine vinegar
1 cup sugar
½ cup olive oil
1 teaspoon salt
1 (16-ounce) can green peas, drained
1 (16-ounce) can green beans, drained
1 (16-ounce) whole corn, drained
1 small onion, thinly sliced
1 (2-ounce) jar chopped pimiento
1 red bell pepper, cored, seeded, and chopped
1½ cups thinly chopped celery
Bring the vinegar and sugar to a boil in a saucepan. Add the vinegar and salt, and set aside to cool. Add the vegetables and transfer to a bowl. Cover and refrigerate to marinate for at least 24 hours before draining and serving.
CROCKPOT CHOCOLATE CANDY
2 pounds (36 ounces) salted dry-roasted peanuts
4 ounces (4 squares) German’s sweet chocolate
1 (12-ounce) package semisweet chocolate chips
2½ pounds white almond bark
Put the peanuts in the bottom of a slow cooker. Layer the ingredients as listed. Set the temperature on low, and cook for three hours. Do not stir the mixture.
After three hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners, or drop onto waxed paper. Allow the candy to cool completely. Perfect every time.
• Contact Lee Ann Flemming at lafkitchen@hughes.net.
