Graceland's Table: Recipes and Meal Memories Fit for the King of Rock and Roll

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Overview

Graceland's Table is the first cookbook written with the full cooperation of Elvis Presley Enterprises. In addition to recipes from fans for Elvis, the book includes photographs of Elvis at home and full-color food photos taken in Graceland for the book.

The 175 recipes in Graceland's Table come from two sources: EPE's archives of Elvis's favorite recipes and Elvis's fans. The recipes from the fanswere solicited through EPE's electronic newsletter, its catalog, and the more than...

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Nashville, TN 2005 Hard cover New in new dust jacket. 2005 Hardback edition; Rutledge Hill Press; Book and dust jacket in excellent clean new unread condition Glued binding. ... Paper over boards. With dust jacket. 237 p. Contains: Illustrations. Audience: General/trade. Read more Show Less

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Graceland's Table: Recipes and Meal Memories Fit for the King of Rock and Roll

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Overview

Graceland's Table is the first cookbook written with the full cooperation of Elvis Presley Enterprises. In addition to recipes from fans for Elvis, the book includes photographs of Elvis at home and full-color food photos taken in Graceland for the book.

The 175 recipes in Graceland's Table come from two sources: EPE's archives of Elvis's favorite recipes and Elvis's fans. The recipes from the fanswere solicited through EPE's electronic newsletter, its catalog, and the more than 400 fan clubs. Fans submitted a recipe they would have liked to cook for Elvis should they have been invited to Graceland for a meal and explained the reason for their choice. Fans were asked to submit recipes linked to a particular song or movie title or person in Elvis's life (e.g. Love Me Chicken Tenders, Colonel Parkerhouse Rolls, Blue Suede Berry Pie). Twelve recipes came from EPE and over 150 from the fans.

The book also has 35 B&W photos of Elvis and Graceland and 20 full-color food photos, trivia, and stories by those who knew Elvis such as Joe Esposito, Elvis's road manager, Patty Perry, the only female member of the Memphis Mafia, and Marian Cocke, Elvis's nurse.

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Product Details

  • ISBN-13: 9781401602079
  • Publisher: Nelson, Thomas, Inc.
  • Publication date: 7/29/2005
  • Pages: 248
  • Product dimensions: 7.50 (w) x 9.22 (h) x 0.94 (d)

Meet the Author

Ellen Rolfes is the president of Ellen Rolfes Books, Inc. She has been creating cookbooks for over ten years and has long been recognized as a vociferous and enduring proponent of the community cookbook. She is the coauthor of How to Write a Classic Cookbook and is a judge for the Junior League Cookbook Awards. She is an Elvis fan first and a cookbook guru second.
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Read an Excerpt

Graceland's Table

Recipes and Meal Memories Fit for the King of Rock and Roll
By ELLEN ROLFES

Rutledge Hill Press

Copyright © 2007 Ellen Rolfes
All right reserved.

ISBN: 978-1-40160-207-9


Chapter One

Appetizers, Party Foods, and Beverages

"Treat Me Nice" Chicken Salad "Stuck on You" Burnt-Bacon Sandwiches Peanut Butter and Banana Sandwiches Jungle Room Party Sandwiches "Let's Have a Party" Rye Bread Snacks "Burning Love" Watermelon Salsa Sausage Balls "Are You Lonesome Tonight" Shrimp Wrapped in Bacon Rock and Mexican Rollups Sassy Southern Pimiento Cheese "Just Pretend" Harvard Texas Caviar "Spinout" Party Pinwheels "Suspicious Minds" Clam Dip "Double Trouble" Artichoke Spinach Dip Pizza for Elvis "Blue Hawaii" Waki Waki Punch Almond Iced Tea Frosty Sours Tarragon Syrup "Milk Cow Blues" Boogie Smoothie "Stylin' Gent" Cocktail for Mr. Lansky Quick Sangria

"Treat Me Nice" Chicken Salad

Yield: 26 appetizers

This is an appetizer for Priscilla.

12 ounces Italian-style chicken-breast strips, fully cooked 4 celery stalks, leaves included, finely diced 1/3 cup finely diced water chestnuts 1/3 to 1/2 cup diced toasted pecans 1 tablespoon finely diced fresh tarragon, or 1 teaspoon dried 4 tablespoons olive tapenade 1 teaspoon Dijon mustard Dash of fresh lemon juice Dollop of sour cream Dollop of mayonnaise Seasoned salt White pepper 26 endive leaves, washed and dried 1/2 cup cored, seeded, and coarsely diced yellow, green, and red bell peppers

* Combine the chicken, celery, water chestnuts, pecans, tarragon, tapenade, mustard, lemon juice, sour cream, mayonnaise, salt, and pepper to taste in a medium bowl. Chill, covered, for at least 1 hour.

* To serve, place the endive leaves on a serving tray, and, using an ice cream scoop, place chicken salad in each leaf. Decorate the tops of each with a scattering of the diced bell peppers.

VICTORIA C. STORM Memphis, Tennessee

"Stuck on You" Burnt-Bacon Sandwiches

Yield: 10 to 12 sandwiches

I have been an Elvis fan my entire life. Through his life and music, he made me the person I am today. I think this recipe is very fitting, since all Elvis fans know how much he loved his burnt bacon.

1 pound bacon 1 (16-ounce) jar mayonnaise 1 (4.25-ounce) can pitted, drained, chopped black olives 1/2 cup finely chopped pecans 1 loaf white bread, crusts removed

* Fry the bacon in a large skillet until very crisp (almost burnt); drain on paper towels.

* Crumble the bacon and mix it with the mayonnaise, olives, and pecans to form a spread.

* Spread a portion of the mixture on 1 slice of the bread and top with another slice to form a sandwich. Continue making sandwiches until the bread and filling are completely used up. Slice the sandwiches diagonally or into quarters to serve.

Cook's Note: This spread would also be good on toast points or crackers.

MARY ENGEL Waxahachie, Texas

FROM ELVIS'S KITCHEN

Peanut Butter and Banana Sandwiches

Yield: 3 sandwiches

2 large ripe bananas 1 cup peanut butter 6 slices white bread 1/2 cup (1 stick) butter

* Peel and mash the bananas in a medium bowl. Combine the peanut butter with the bananas and mix well.

* Toast the bread lightly and spread the mixture on three of the slices; top with the remaining three slices.

* Melt the butter in a large skillet and slowly brown the sandwiches on both sides until golden brown.

Jungle Room Party Sandwiches

Yield: 20 to 25 sandwiches

1/2 loaf white bread, crusts removed 1/2 loaf whole wheat bread, crusts removed FILLING 1 1 (8-ounce) jar jelly or peanut butter 8 slices bacon, crisply fried and drained 2 Granny Smith apples, peeled, cored, and diced 2 tablespoons heavy cream, or more or less as needed FILLING 2

1 (8-ounce) jar jelly or peanut butter 1 (4-ounce) package dates or dried figs, chopped Lemon juice Chopped parsley and grapes, for garnish

* Cut the bread into small triangles, squares, and circles. Mix the bread shapes so that you have one side white and one side whole wheat.

* Combine all the ingredients for filling 1 in one bowl and mix to form a spread.

* Combine all the ingredients for filling 2 in another bowl and mix to form a spread. Spread filling on a white side and cover with a whole wheat side.

* Continue making sandwiches, alternating the fillings, until all the bread is used. Arrange the sandwiches on a platter decorated with the chopped parsley and grapes.

MARGARET CRADDOCK Memphis, Tennessee Executive Director of MIFA, sponsor of Presley Place

"Let's Have a Party" Rye Bread Snacks Yield: 20 to 25 snacks

Elvis was all about food that wasn't fancy. This appetizer or snack is simple and tastes great.

6 slices bacon 1 small red onion, chopped 1 cup shredded Cheddar cheese 1/2 cup mayonnaise 20 to 25 slices small party rye bread

* Preheat the oven to 350 degrees.

* Fry the bacon in a large skillet until crisp. Drain on paper towels and crumble. Mix the bacon with the chopped onion in a medium bowl. Add the cheese and mayonnaise; mix well. Spread on the bread slices and arrange on a baking sheet. Bake for 5 to 7 minutes.

Cook's Note: Garnish with marinated artichokes or roasted red pepper if desired.

LISA MARTIUS Lino Lakes, Minnesota

"Burning Love(tm)" Watermelon Salsa

Yield: 8 cups

This salsa dares to be different. It's been a hit at every party where my mom has taken it.

6 cups chopped watermelon 1 cup chopped green bell pepper 1/4 cup chopped green onions 1/4 to 1/3 cup chopped jalapeño pepper 1/4 cup chopped fresh cilantro 1/2 cup lime juice 2 teaspoons garlic salt 2 to 4 teaspoons hot sauce

* Combine the watermelon, bell pepper, green onions, jalapeño pepper, cilantro, lime juice, garlic salt, and hot sauce in a large bowl. Mix well and chill for at least 8 hours or overnight.

* Strain the salsa before serving. Serve cold with tortilla chips as a party food or as an accompaniment to grilled seafood.

KATIE GUBACHY, AGE 10 Livonia, Michigan Official Elvis Insider

Sausage Balls

Yield: 5 dozen

1 pound sharp Cheddar cheese, shredded 1 pound hot ground sausage or 1/2 pound hot and 1/2 pound mild 3 to 3 1/2 cups baking mix (such as Bisquick) 2 tablespoons water

* Combine the cheese and sausage in a large bowl. Add the baking mix and the water and mix well. Roll 1 large spoonful of the mixture at a time into a ball. Place the sausage balls on a large tray, cover with aluminum foil, and freeze. Once the balls are slightly frozen, place them in a large sealable plastic bag.

* When ready to serve, preheat the oven to 350 degrees. Remove the sausage balls from the freezer and place them on a large baking sheet. Bake for 25 minutes. Serve hot.

SHIRLEY SADLER Lebanon, Tennessee TCB4EAP online fan club

"Are You Lonesome Tonight" Shrimp Wrapped in Bacon Yield: 6 to 8 servings

1 pound medium shrimp 1 cup olive oil 1/4 cup Cajun seasoning 12 to 14 bacon slices, cut in half Chipotle barbecue sauce

* Combine the shrimp, olive oil, and seasoning in a medium bowl and marinate in the refrigerator for about 4 hours.

* Preheat the oven to 375 degrees.

* Wrap a half slice of bacon around each shrimp and secure it with a toothpick. Place the shrimp in a 9 x 13-inch baking pan and place it in the oven.

* Bake for 12 to 15 minutes or until the bacon is crisp. Brush with the barbecue sauce before serving.

KATY SUSTACEK St. Louis Park, Minnesota

Did You Know?

In 1970 Elvis was chosen to receive the Ten Outstanding Young Men of the Nation Award given by the United States Junior Chamber of Commerce.

Rock and Mexican Rollups Yield: 80 appetizers

These are a great change from regular tortilla chips dipped in salsa.

2 (8-ounce) packages cream cheese, softened 1 (8-ounce) container sour cream 1 (4-ounce) can chopped black olives, drained 4 green onions, both white and green parts chopped 12 ounces shredded Cheddar cheese 10 (10-inch) flour tortillas

* Combine the cream cheese, sour cream, olives, green onions, and cheese in a medium bowl. Spread the mixture over the tortillas. Roll them up and wrap foil around each rollup. Let them chill in the refrigerator for at least 1 hour.

* Remove the rolls from the refrigerator, remove the foil, and slice each roll into 1/4-inch-thick slices. Serve with the salsa of your choice.

CATHY WAGGONER Webb City, Missouri Return to Sender Club

Sassy Southern Pimiento Cheese

Yield: 20 appetizer servings

This is an appetizer for Lisa Marie.

1 recipe "Roustabout" Cornbread (page 41) or cornbread mix 2 cups finely grated extra-sharp Cheddar cheese 1 cup finely grated Colby Jack cheese 1 (4-ounce) jar chopped pimientos 3 celery stalks, including leaves, finely diced 1/2 cup mayonnaise or salad dressing 1 tablespoon spicy brown mustard 1 teaspoon sugar, or to taste 4 to 8 dashes hot sauce Seasoned salt and pepper Pimento-stuffed green olives, sliced, for garnish

* Make the cornbread according to the recipe or package directions and set it aside to cool.

* While the cornbread bakes, combine in a medium bowl the cheeses, pimientos, celery, mayonnaise, mustard, sugar, hot sauce, and salt and pepper to taste. Cover and refrigerate until needed.

* Cut the cooled cornbread into 1 1/2-inch rounds and place them on a decorative tray or a large serving plate. Using a small ice cream scoop, place some of the pimiento cheese mixture on each round. Decorate each with an olive slice and serve immediately.

Cook's Note: You may make the appetizers smaller, just bite-size, if you wish. Use a smaller scoop and make the cornbread rounds 1 inch each.

VICTORIA C. STORM Memphis, Tennessee

"Just Pretend" Harvard Texas Caviar

Yield: 8 to 10 servings

1 (16-ounce) can black-eyed peas, drained and rinsed 1 (16-ounce) can black-eyed peas with jalapeños, drained and rinsed 1 green bell pepper, cored, seeded, and chopped 1 onion, chopped 2 avocados, chopped 2 tomatoes, chopped 1 (10 3/4-ounce) can tomato soup 1/2 cup white vinegar 1/4 cup salad oil Dash of Worcestershire sauce 1 cup sugar 1 teaspoon mustard

* Combine the peas, bell pepper, onion, avocados, and tomatoes in a medium bowl. Combine the soup, vinegar, oil, Worcestershire, sugar, and mustard in a second bowl and stir until the sugar dissolves.

* Pour the soup mixture over the vegetables. Refrigerate for 8 to 10 hours or overnight. Serve with tortilla chips.

Cook's Note: This keeps for about two weeks in the refrigerator.

JANE PERRY Lufkin, Texas Founding member, Official Elvis Insider

"Spinout" Party Pinwheels

Yield: 80 1/2-inch pinwheels

Elvis loved people, cars, and good times. This recipe would fit his table.

2 (8-ounce) packages cream cheese, softened 1 (0.9-ounce) package ranch-flavored salad dressing mix 1/2 cup minced red bell pepper 1/2 cup minced celery 1/4 cup sliced green onion 1/4 cup sliced green olives 4 (10-inch) flour tortillas

* Beat the cream cheese and dressing mix in a medium bowl until smooth. Add the red bell pepper, celery, green onion, and olives; mix well. Spread about 3/4 cup on each tortilla.

* Roll up tightly, wrap in plastic wrap, and refrigerate for at least 2 hours. Slice into 1/2-inch rounds before serving.

ELIZABETH E. KLAUS Chattanooga, Tennessee Founding member, Official Elvis Insider

"Suspicious Minds" Clam Dip

Yield: about 3 cups

Friends who claim not to like seafood will indeed have suspicious minds when they learn this tasty dip doesn't taste fishy at all. My mom gave me the recipe years ago, and it's been pleasing palates ever since.

2 (8-ounce) packages cream cheese, softened 2 (6.5-ounce) cans minced clams, drained, liquid reserved 1 small onion, finely minced 1 small fresh lemon, juiced Salt and pepper

* Put the softened cream cheese, clams, onion, and lemon juice in a medium bowl. Add a tablespoon or two of liquid from the clams to blend the cream cheese mixture. Add a dash or two of salt and pepper to taste and mix well.

* Refrigerate at least 4 hours before serving. Serve with butter crackers.

ELIZABETH ANDERSON Mission Viejo, California

"Double Trouble" Artichoke Spinach Dip Yield: 8 to 10 servings

From California to Memphis this would have been a great appetizer to serve in any of Elvis's homes.

1 1/2 cups marinated artichokes with their liquid 2 (10-ounce) packages frozen chopped spinach, thawed 1 cup heavy cream 1 1/2 to 2 cups grated mozzarella cheese Minced garlic or garlic salt Black pepper

* Preheat the oven to 350 degrees. Grease an 8 x 8-inch baking dish.

* Chop the artichokes into small pieces. In a medium bowl combine the artichokes with the spinach, cream, cheese, and garlic and pepper to taste . Spread the mixture in the prepared baking dish.

* Bake for about 30 minutes or until the cheese melts and the mixture is well heated.

CATHY WAGGONER Webb City, Missouri Return to Sender Club

Pizza for Elvis

Yield: 1 medium pizza

1 (4.38-ounce) package small-curd cottage cheese 1 large egg 2 3/4 tablespoons milk 2 3/4 tablespoons vegetable oil 1/2 teaspoon salt 1 cup plus 2 tablespoons all-purpose flour 1 tablespoon baking powder 1 (10 3/4-ounce) can tomato purée Cubed ham, pineapple chunks, sliced mushrooms, sliced pepperoni, sliced salami (optional) 8 ounces mozzarella cheese, sliced Oregano

* Combine the cottage cheese, egg, milk, oil, and salt in a large bowl. Combine 1 cup flour and the baking powder in a small bowl. Stir the flour mixture into the cheese mixture.

* Knead until you have a good dough, using the additional 2 tablespoons flour as needed. Roll the dough into a thin crust and place on a baking sheet lined with parchment paper.

* Preheat the oven to 350 degrees.

* Cover the crust with the tomato purée and add the optional items as desired. Cover with the mozzarella cheese and sprinkle with the oregano to taste.

* Bake for 15 to 20 minutes or until the edges are browned and the mozzarella is melted. Remove from the oven, cool slightly, and cut into slices.

ELVIRA KHAN Oldenburg, Germany

(Continues...)



Excerpted from Graceland's Table by ELLEN ROLFES Copyright © 2007 by Ellen Rolfes. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Table of Contents

Contents

Foreword....................9
Introduction....................11
One: Appetizers, Party Foods, and Beverages....................13
Two: Breads and Breakfast Foods....................37
Three: Salads....................59
Four: Vegetables and Side Dishes....................79
Five: Meats....................101
Six: Poultry and Seafood....................139
Seven: Soups and Stews....................161
Eight: Desserts....................175
Index....................231
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