Hilda Stuart Shares Marty's Favorites
This appeared in the Neshoba Democrat - June 12, 2013
Hilda Stuart is proud of the accomplishments of her son, Country Music Star Marty Stuart. She will return to Philadelphia later this month for the taping of Marty's RFD-TV show at the historic Ellis Theater. It will be the final show of the fifth season.

Hilda remembers the first season and watching all the people in attendance. "He had lots of people," she said, "Dolly Parton, Meryl Haggard, Patty Loveless, etc. I think the show is great. He brought back people that were retired and even new people."

Hilda credits the success of the show to Marty's determination. "When he decides on a project, he'll get it done," she said. "He's down to earth and as nice as he could be."

The show will tape its fifth season finale at the Ellis Theater on June 28. The concert/taping is being hosted by the Philadelphia Neshoba County Arts Council and RFD-TV.

Philadelphia native Peggy Webb of Peggy's Restaurant fame will be honored on the show.

Along with the concert at the Ellis, film crews will be working around the city and county earlier in the week to capture local folks and local flavor.

Hilda remembered when she was 10-years-old and watched a show at the Ellis for a nickle. "It was my hometown theater and I watched as many [shows] as I could," she said. "On Saturday there were westerns. I even saw Gone with the Wind."

Hilda is glad that Marty is sharing his hometown with others. "It's great because he talks about the state all the time," she said of his TV show. "Now his viewing audience will get to see who he's talking about,"

Hilda remembers when Marty and his sister Jennifer were kids and wanted to go to the Ellis. "The kids went there," she said, recalling how they always wanted enough money to watch a show and buy a pickle. "Jennifer, more than the others, wanted one," she said.

Hilda has shared a few recipes from a book the family compiled for Marty a few years ago. One of her favorites is chicken casserole. Jennifer loves the strawberry cake recipe and Marty favors the applesauce cake. "Papa John," her husband, loves vegetables of all types. "He likes them Mississippi style, boiled with a little bacon in them," Hilda said with a laugh.

Applesauce Cake (Marty's favorite)

4 cups plain Martha White Flour
2 cups sugar
2-1/2 cups applesauce - chunky or plain
2 sticks margarine or butter melted and cooled
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
4 teaspoons regular baking soda
1 - 15 ounce box of raisins
1 cup chopped pecans

Combine flour, sugar, soda, spices, raisins, pecans. Add cooled margarine or butter. Mix with spoon, batter will be thick. Grease pan well, 15x4 loaf pan or Bundt pan. Bake at 275 degrees for one and a half hours or until toothpick comes out clean.

Makes a good breakfast snack.

Marty Stuart and Butch Hodgins' Favorite (When they were kids!)

1 loaf of white bread
1 jar of Blue Plate Mayonnaise
1 knife
1 Quart Kool-Aid, any flavor

Take all of these to the tent in the back yard. Put lots of mayonnaise on bread and make double-decker sandwiches. Return bread and mayonnaise to kitchen with a little grit included.

Strawberry Cake (Jennifer's favorite)

1 box white cake mix plus 3 tablespoons plain flour
1 package (6 ounce) strawberry gelatin
1/2 cup water
1 cup Wesson oil
4 eggs
1/2 package (10 ounce) of frozen strawberries thawed

Place all ingredients in mixer, beat 4 minutes. Pour into three 8 or 9 inch cake pans. Bake at 350 degrees for about 35-40 minutes. Frost cake when cooled.

Frosting

2 tablespoons margarine at room temperature
1 box powdered sugar
1/2 package strawberries thawed

Combine all ingredients and frost cooled cake

Fruit Custard Pie

1-1/2 cups stewed dried peaches or apple
3 eggs
1-1/2 cups milk
1 cup sugar
2 tablespoons butter
1 9-inch unbaked pie shell

Stew peaches or apples until tender. Mash and sweeten as you would for tarts. Cool and spread over bottom of unbaked pi shell. Heat milk and butter on medium heat and let come to a boil. Beat eggs and sugar together. Mix with hot milk mixture and pour into pie shell. Sift nutmeg on top of pie and bake about 35 minutes or until custard is almost set. Needs to wiggle a little in center when slightly shaken.
By Steven Thomas
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