Here are recipes from Marty and some of Marty's very favorite people. Try them out and let me know how they taste.

Marty Stuart's Favorite Chicken Enchiladas

2 10 3/4-ounce cans cream of chicken soup
4-ounce can diced green chiles, drained
1/2 cup milk
1/2 teaspoon ground cumin
1 cup sour cream
4-6 boneless chicken breasts, boiled & shredded
3-ounce package cream cheese, softened
1/4 cup onion, chopped
12 10-inch flour tortillas
1 cup Monterey Jack cheese, shredded

Combine the first 5 ingredients in a blender; blend until smooth. Set aside. Mix chicken, cream cheese and onion together; spread 1-2 tablespoons chicken mixture onto each tortilla. Roll up; place seam-side down in ungreased 13x9 baking pan. Top with sour cream mixture; sprinkle with cheese. Cover; bake at 350 degrees for 30 minutes. Uncover the last 5 minutes of baking. Makes 12 servings. (Keep extra sour cream, salsa and shredded cheese on hand to top each serving.)

Hilda Stuart's Fudge Pie

1 cup sugar
3 tablespoons all-purpose flour
3 tablespoons cocoa

1 teaspoon vanilla
2 eggs

1/2 cup milk
3 tablespoons melted margarine

Mix dry ingredients, add beaten eggs, milk, vanilla, and margarine. Pour into a greased 9" pie plate. Bake 30 to 35 minutes at 350 degrees. Allow to cool for 20 minutes, then chill for 2 hours. Serve with whipped cream, if desired. Makes 8 servings.

Connie Smith's Strawberry Cake

"Years ago, I bought a birthday card for my daugher and on that card was a recipe for strawberry cake. Over the years, I changed the recipe and now it's definitely mine. I don't really have a recipe for the icing -- I just mix a little strawberry juice and melted butter with some powdered sugar until it looks like it'll run down the cake without being too runny."


1 package white cake mix
2-1/2 tablespoons flour
1 small package strawberry Jello
1 cup salad oil
3 large or 4 medium eggs
1/2 cup cold water
1/2 small package frozen strawberries (thawed)

Preheat oven to 350 degrees. Combine cake mix, flour and Jello. Add oil, then beat in eggs. Add water and strawberries and mix thoroughly. Bake in a greased and floured Bundt pan for 40 to 50 minutes. Serves 12

Marty Stuart's Family Pecan Pie

"When you have someone like Marty, you have to let them do it themselves," says the artist's mother, Hilda Stuart. Here, Marty lets his mom do the recipe for him.


  • 3 eggs, beaten

  • 1 cup sugar

  • 1 cup white corn syrup

  • 3/4 cup pecans

  • 1 tsp. vanilla extract

  • 1 pinch salt

  • 1 9-inch, unbaked pie shell


Combine eggs, sugar, corn syrup, vanilla extract and salt. Stir in pecans. Mix well. Put into unbaked pie shell. Bake at 450 degrees for 10 minutes. Reduce temperature to 350 degrees and bake for 25 to 30 minutes.

Marty Stuart's Tuna Supreme

  • 1 hound dog
  • pocket knife
  • can tuna
  • small jar mayonnaise
  • small bottle of hot sauce
  • Crackers

Accompanied by trusty hound dog (be sure to take one that'll follow you), go deep into the woods and find a log you can comfortably sit on. (First check for snakes.) With pocket knife, open tuna and mix in as much mayo as you can without getting it soft enough to drip on your jacket. Add sauce to taste, spread on crackers and enjoy!

Glenda Rummell's Famous Biscuits


2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons butter or vegetable shortening
2/3 to 3/4 cup of buttermilk

In a medium-sized bowl, sift all dry ingredients. Cut in butter to resemble coarse meal. Add buttermilk all at once to dry ingredients. Mix well. Turn out onto lightly floured board. Knead it 4 times. Pat it out with hands to about 3/4-inch thick. Cut with floured biscuit cutter. Place on ungreased baking sheet about an inch apart. Bake at 45 degrees for 15 to 20 minutes. Makes one dozen 3-inch biscuits.

Note: Please do not attempt to make these in the presence of Gary Chapman and/or Marty Stuart.

Connie Smith's 7 Layer Salad


1 head of iceberg lettuce
3 to 5 ribs of celery
3 to 5 tender green onions (tops and bottoms)
1 lb. of lean bacon
4 oz. shredded cheddar cheese
4 oz. shredded Monterey Jack cheese
1 small can of baby peas
1 small can of diced water chestnuts
Equal portions of mayonnaise and Ranch dressing and enough milk to make it easy to coat salad
A little sugar or 2 teaspoons Sweet & Low

Wash vegetables and drain. Fry bacon crisp, crumble when cool. Dice celery and onions. Drain peas and water chestnuts. Mix mayonnaise, Ranch dressing, sugar and a little milk. Mix all ingredients together, cover and chill in refrigerator.

Connie Smith’s Pumpkin Pie

“Any time I walk into the kitchen at our house and find an
unannounced pumpkin pie I feel ‘I love you’ from Connie.”
–Marty Stuart

  • Unbaked 9-inch pie shell (thawed if frozen)
  • One 15-ounce can pumpkin
  • One 14-ounce can Eagle evaporated fat-free sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt

Preheat oven to 425°. Combine all ingredients (except pie shell of course) in large bowl and mix just enough to blend. Tastes better if you don’t use a mixer. Pour into pie shell and bake 15 minutes, reduce oven temperature to 350° and bake another 35 minutes or until a knife inserted about an inch from the edge of pie comes out clean. Cool completely, and then refrigerate.

Hilda Stuart's Applesauce Cake


4 cups flour
2 cups sugar
2-1/2 cups applesauce (chunky style)
2 sticks margarine, melted and cooled
1/4 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
4 teaspoons regular baking soda
1 box raisins
1 cup chopped pecans

Combine the flour, sugar, spices, baking soda and raisins. Add cooled margarine and applesauce. Mix with large wooden spoon. Add pecans and blend, do not use a mixer. Spoon thickened batter into well-buttered pan. Bake at 275 degrees for approximately 1-1/2 hours or until a toothpick comes out clean. Serves 12-15.

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