(T-G Photo by Jason Reynolds) [Order this photo]
The company that owns Shelbyville's Carriage House Inn certainly believes so. Senior Solutions Management Group has created "The B-B-Q Doctor Cookbook," a hefty-size spiral bound tome full of a variety of recipes ranging from sausage croissants to easy apple stack cake. Residents, their families and employees of the company contributed the recipes.
The cookbook was conceived by Senior Solutions CEO Chris Sides and President Todd Barker, who combined their passion for barbecue with caring for seniors, according to a company press release. The executives travel to each senior community and cook barbecue meals for residents, families and employees.
Melba Henry is one of two local residents who contributed a recipe. The assisted living resident said her "Yum Yum Salad," which includes frozen peas and water chestnuts, is a recipe that originated with Minnie Henry, her husband's aunt. Although she contributed the recipe, Henry jokingly says she does not do any cooking now, instead preferring to eat in the dining hall.
"I haven't made anything in so long I don't know if I could find my way to the kitchen," Henry joked.
When asked whether she ever thought she would have a recipe featured in a cookbook, she replied, "Heavens, no."
Martha Fox, who lives in an independent cottage at the facility, contributed her cousin's chicken casserole recipe, a dish that includes cranberry sauce.
She gave away perhaps 50 cookbooks before she moved there about five years ago, and had received most of her recipes from friends. The "Kathryn's Chicken Casserole" recipe she contributed to the cookbook is one of her favorites.
Fox, a West Tennessee native, said she has lived in Shelbyville for about 60 years. Her favorite meals are spaghetti and lasagna with salad. She also likes desserts.
Reese also submitted a recipe -- her mother's taco salad, which her mother created after Reese was married.
"No one in the family has been able to make it like Mom," she said.
Staff workers Terri Sharp, Lori Mahaffey and Morgan Pope also submitted recipes.
"But we're mostly giving it to doctors' offices and fire departments as a thank you for taking care of our residents," Reese said.
Everyone who contributed recipes also received a copy, she said.
The local recipes include:
By Martha Fox
4 chicken breast halves, cut into bite-size pieces
1 bottle French dressing (fat-free)
1 can cranberry sauce
1 envelope Lipton's onion soup mix
Mix cranberry sauce, French dressing and Lipton's in a saucepan and heat to boiling. Pour sauce over chicken in a 9x13 dish. Bake at 325 for about 45-60 minutes. Serves 4.
By Melba Henry
1 head lettuce, chopped
1 onion sliced in rings
1/2 cup chopped celery
10 oz. package frozen peas
1 can water chestnuts, sliced
2 cups mayo
1 tablespoon sugar
Layer in large bowl (in order): Lettuce, onion, celery, peas, water chestnuts, mayo and sugar. Prior to serving, cover with 1 cup grated cheese, 1/2 cup bacon bits, 4 boiled/sliced eggs and 3 diced tomatoes. Serves 8-10.
By Cindy Lee Reese
3 pounds hamburger meat
1 taco packet
1 onion, chopped
salt and pepper to taste
Fry the ingredients above, drain and set aside to cool.
1 head lettuce, shredded
2 bags of Doritos (red bag)
2 tomatoes, chopped
1 onion, chopped
1 jalapeno, chopped
1 bag mozzarella cheese, shredded
1 bag Swiss cheese (12 oz.), shredded
2 bottles Catalina dressing
Mix all ingredients together and top with sour cream and/or guacamole. Serves 8-10.
By Morgan Pope
4 boneless, skinless chicken breasts
1/2 block to a whole block of Velveeta Cheese
1 can cream of mushroom soup
1 package egg noodles
1 can Ro-tel Tomatoes (mild or hot)
Combine chicken, cream of mushroom, tomatoes and cheese to slow cooker. Cook on high for about 3 hours or until chicken is done, stirring occasionally so cheese will not stick. Add noodles about 15 minutes before serving. Serves 4.
By Lori Mahaffey
3 cups mashed sweet potatoes
1 cup sugar
1/2 cup melted butter
2 eggs, beaten
1/2 cup milk
2 teaspoons vanilla
1/2 cup brown sugar
2 1/2 tablespoons butter
1/2 cup flour
1/2 cup chopped pecans
Mix main ingredients together and place in 9x13 casserole dish. Mix up topping and place on top. Bake at 350 degrees for about 35 minutes. Serves 4-6.
By Terri Sharp
1 whole chicken
1 can cream of chicken soup
1 can cream of mushroom soup
1 1/2 cups chicken broth (from cooked chicken)
16 oz. sour cream
2 sticks melted butter
3 sleeves of Town House Crackers
Cook and de-bone/de-skin chicken and chop/shred. Save 1 1/2 cups of chicken broth. Mix warm chicken broth, soups and sour cream together. Mix in chicken. Saute crackers in butter. Firmly press half the crackers mixed in butter, in bottom of casserole dish. Add chicken mixture. Use rest of crackers for top layer. Cook at 350 degrees for 1 hour. Serves 6-8.