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By M.B. Roberts
Country Weekly - December 24, 2002

Dixie Chick Emily Robison prepares a holiday feast for her newly extended family
With the arrival of their newborn son, Charles Augustus, who the couple calls "Gus," this Christmas will be especially joyful for Emily and her husband, singer Charlie Robison.  Baby Gus will be surrounded by doting family and friends, along with a bountiful holiday feast featuring a turkey prepared in a rather unusual way.
"I don't know where the tradition comes from," says Emily, "but my parents had pork and sauerkraut alongside the turkey, which has always been my favorite holiday meal."
After the main dishes are devoured, Emily can't wait to sample the Christmas Wreaths, a tasty treat made from marshmallows and corn flakes.  Both she and sister (and fellow Chick) Martie claim them as their favorite holiday desserts.

  • 2/3 cups uncooked rice
  • 2 1/4 cups water
  • 1 tsp. salt
  • 1 head of fresh broccoli, chopped
  • 6-ounce roll of jalapeno cheese
  • 4" block of Velveeta cheese
  • 1 can mushroom soup
  • dash of garlic salt
  • 2 tbsp. of picante sauce


Add rice and salt to water and steam until cooked (makes 3 cups cooked).  Steam broccoli until barely tender and set aside.  Melt jalapeno and Velveeta cheese.  Stir in mushroom soup until completely blended.  Add garlic salt and picante sauce (if desired).  Fold broccoli and rice into hot cheese mixture.  Pour into Pyrex dish and back until hot and bubbly - approximately 30 minutes.  Note: eliminate the rice and this makes a delicious hot dip!

  • 7 cups corn flakes
  • 30 large marshmallows
  • 4 tbsp. butter
  • 1/2 tsp. vanilla
  • green food coloring
  • cinnamon red hots


Melt butter and add marshmallows.  Add vanilla and green food coloring until green.  Stir in corn flakes and remove from heat.  Butter hands, spread wax paper and drop mixture by tablespoons on waxed paper.  Make an indentation in the center.  Another person should arrange cinnamon candies in a ring on the hot mixture.  It should looke like a wreath.  Work quickly or the mixture will set up.  Makes 30 - 36 wreaths.

  • 2 - 3 lbs. lean, country spare ribs
  • salt & pepper
  • 1 large can or jar sauerkraut


Season ribs with salt and pepper and put them in the bottom of a crock pot.  Pour sauerkraut and the juice from the can or jar over the pork.  Plug in crock pot.  (Hint: put it outside or your house may smell like sauerkraut for weeks!)  Start on high heat.  When mixture becomes hot and bubbly reduce to low.  Check occasionally to make sure there is enough liquid in the pot.  Add water if necessary.  Cook at least four hours.  Remove the bones and serve in a large dish.

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