From Wynonna Judd to  Hank Williams, Jr and Miranda Lambert — get a backstage pass into the kitchens of some of Nashville biggest stars.  Country Music Television’s Allison DeMarcus, a contributor to the new book  Southern Living Country Music’s Greatest Eats, shares recipes and stories from country music legends with Fox News Radio’s Lilian Woo.

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Allison DeMarcus
Allison DeMarcus




Miss Caron's Pizza Casserole
Miss Caron’s Pizza Casserole

Reprinted with permission from Southern Living Country Music’s Greatest Eats, presented by CMT:



makes: 8 servings

hands-on time: 20 min.

total time: 1 hour, 5 min.


1 lb. ground beef

1⁄2 yellow onion, chopped

8 oz. uncooked elbow macaroni

2 (14-oz.) jars pizza sauce

1 (3.5-oz.) package pepperoni slices

1 (8-oz.) package shredded part-skim mozzarella cheese

Garnish: fresh oregano leaves



1. Preheat oven to 350°. Brown meat with onion in a large skillet over medium heat 7 to 8 minutes; drain and set aside.

2. Prepare macaroni according to package directions. Stir pizza sauce and cooked macaroni into meat mixture.

3. Spoon half of meat mixture into a lightly greased 13- x 9-inch baking dish. Top with half of pepperoni and half of shredded cheese; repeat layers.

4. Bake at 350° for 25 to 30 minutes or until bubbly.

Country Music's Greatest Eats Amy Grant's Pot Roast
Country Music’s Greatest Eats
Amy Grant’s Pot Roast

Amy’s Pot Roast

makes: 8 to 10 servings

hands-on time: 40 min.

total time: 5 hours, 40 min.

2 (3-lb.) beef chuck roasts

3 Tbsp. Montreal-style steak seasoning

1⁄4 cup olive oil

4 medium-size yellow onions, quartered

4 (14-oz.) cans beef broth, divided

1 cup dry red wine

4 garlic cloves, minced

1 1⁄2 tsp. table salt

1⁄2 tsp. freshly ground black pepper

1 (103⁄4-oz.) can cream of mushroom soup

3 Tbsp. maple syrup

1 (16-oz.) bag baby carrots

1 (28-oz.) bag baby red potatoes

Garnish: fresh parsley sprigs

1. Preheat oven to 400°. Sprinkle roasts on all sides with Montreal seasoning. Cook roasts, one at a time, in 2 Tbsp. hot oil in a Dutch oven about 15 minutes, turning to brown meat on all sides.

2. Arrange onions in bottom of a large roasting pan.

3. Top with roasts, and add 3 cans of beef broth or enough to partially cover roasts by two-thirds.

4. Whisk together wine and next 3 ingredients in a small bowl; pour over beef. Bake, covered, at 400° for 4 hours or until meat is tender and pulls apart easily.

5. Whisk together remaining beef broth, soup, and maple syrup in a medium bowl; pour over beef. Add carrots and potatoes to roasting pan; cover and bake 1 hour or until vegetables are tender. Let stand 10 minutes before serving.



This casserole is Allison DeMarcus’ mother’s recipe and became an instant DeMarcus family Christmas breakfast tradition.

Makes 8 servings
Hands-on time — 30 mins.
Total time — 1 hour, 50 mins., plus 8 hours for chilling

6 slices white bread, crusts removed and cubed
1 (1-lb) package mild ground pork sausage, cooked and drained
8 large eggs, lightly beaten
2 cups milk
1½ cups (6 oz.) shredded mild Cheddar cheese
1 tsp. dry mustard
1 tsp. table salt
½ tsp. freshly ground black pepper

1. Place cubed bread in a lightly greased 13 x 9-inch baking dish. Crumble sausage over bread.
2. Combine eggs and next 5 ingredients in a large bowl, and pour over sausage. Cover and chill at least 8 hours.
3. Remove baking dish from refrigerator 30 minutes before baking. Preheat oven to 375 degrees.
4. Bake at 375 degrees for 40 to 45 minutes. Let stand 10 minutes before serving.

TIP: Don’t forget to prepare this the night before you plan to serve it and make sure to seal it with a layer of plastic wrap before you put it in the refrigerator to chill.

Reprinted with permission from “Southern Living Country Music’s Greatest Eats,” Presented by CMT (Oxmoor House, 2014)


Follow Lilian Woo on Twitter: @LilianNY

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