Up Close And (Almost) Personal
With Dolly Parton

 

The Queen of Country Music during her return to Pigeon Forge last week and the annual “welcome home” parade that attracted approximately 100,000 spectators. Photo by Sherrie Norris

Little did we know that during our retreat with friends to Pigeon Forge last week that we would be among the estimated 100,000 “fans” lining the Parkway waiting for the annual appearance of East Tennessee’s sweetheart Dolly Parton as she welcomed in another successful year of her theme park with a parade through three red lights that literally took hours. Utilizing my “reporter” skills – I inquired from parade organizers of the route she would take and location for the best photo opportunities. Hearing that her float would be first, following an entourage of policemen, bodyguards and her former high school marching band ushering her in with, appropriately enough, “Rocky Top,” we claimed our spot by red light #3 and patiently waited, in the meantime making new friends with folks from Wilmington, NC, Alabama and Georgia. Soon, there she was, rising high above the crowd, perched at the end of a rainbow, the Queen of Country, in a “pot of gold,” waving and smiling that million-dollar smile as most of us women enviously eyed what had to be an 18-inch waist. (What were you thinking?)

It was an exciting moment for us country bumpkins as many followed her float up the side road and waited for her grand exit to the van following closely behind. Yep, I got my photos and we headed to the car. Afterward I thought about the other 119 entries in the parade. I bet it was fun for those who stayed to watch.

Thank goodness, (to make this information work for my column,) I also learned that Dolly has another cookbook out, “Dolly’s Dixie Fixin’s,” featuring recipes from her mother Avie Lee Parton, her mother-in-law “Mama” Ginny Dean, as well as favorites from her Dollywood restaurants and dishes she discovered across the country during her last four decades of stardom.

The cookbook, sold exclusively at Dollywood and all Dixie Stampede locations, will benefit the Dollywood Foundation, which sponsors the Imagination Library, founded in 1996 and providing a free book each month from birth to age five to children in 600 participating communities in 42 states, averaging approximately four million books each month.

Dolly’s Hush Puppies

1½ cups cup self-rising white cornmeal
¾ cup self-rising flour
½ teaspoon salt
1 teaspoon sugar
1 egg
1 cup buttermilk
Lard or shortening for frying

Combine the cornmeal, flour, salt and sugar in a medium bowl. Add the egg and stir until combined. Gradually stir in the buttermilk, adding enough to make a thick batter that will easily drop from a spoon.

Meanwhile, heat enough lard in a deep skillet to reach 2 ½ to 3 inches. When the fat is hot enough (about 375°F), drop the batter by the teaspoonful into the skillet. Fry, turning occasionally, until the hush puppies are golden brown. Transfer to a paper-towel lined plate with a slotted spoon. Serve warm.

Dolly Parton’s Five Layer Dinner

2 cups sliced potatoes
2 cups extra lean ground beef
1 cup onions, sliced
2 cups cooked tomatoes
Salt and pepper to taste
1 green bell pepper, sliced

Go ahead and preheat oven to 350 F or 175 C.

Layer potatoes, beef, onions and tomatoes in a 2-quart casserole. Season each layer with salt and pepper to taste. Garnish with sliced green peppers. Cover and bake for 2 hours.

Dolly Parton’s Peanut Butter Pie

1 ½ cups confectioners’ sugar
1 cup crunchy peanut butter
2 graham cracker crusts
1 large container Cool Whip
8 oz. cream cheese

Beat sugar, peanut butter and cream cheese in medium bowl. Stir in Cool Whip. Pour into crusts. These pies can be frozen.

 

 

Don’t forget your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” a compilation of nearly 400 mouth-watering recipes by Sherrie Norris. It is available at all locations of High Country Media – Boone, Banner Elk, West Jefferson, and at The Avery Journal in Newland, all Boone Drugs, Black Bear Books, Trailway Laundry, Wilcox Emporium,( top level, booth 312-W,) and beginning June 15 at Mast Store locations.