Talk Takeaway: Cooking with Miss Robbie Montgomery

Posted on Jul 26, 2013 10:45am

For The Talk's Food Festival, chef and owner of "Sweetie Pie's" soul food restaurants in St. Louis, MO and star of OWN's "Welcome to Sweetie Pie's," Miss Robbie Montgomery stopped by for a Talk Takeaway: Cooking segment.  She showed the ladies some of her delicious soul food. Here are the recipes!


Soul Food Stuffed Bell Peppers

(makes 4 servings)

  • Six green peppers

  • 2 green peppers (diced)

  • 1 ½ pounds of ground beef

  • 1 pack of instant onion soup

  • 2 small onion (diced)

  • Half a pack of saltine cracker crumbs

  • 2 eggs

  • 1 TBS of flour

  • 2 TBS of sugar

  • Salt and pepper to taste

Slice the six green bell peppers in half and clean out pepper membranes.  Set aside on baking sheet.

Break up ground beef into a large bowl.  Add instant onion soup, diced green peppers, diced onions, crackers, 1 TBS of flour and 2 eggs and combine.  Spoon mixture into bell pepper halves.  Bake in oven for 30 minutes at 400 degrees.

Meanwhile, combine two cans of tomato sauce, 2 TBS sugar and salt and pepper to taste into a separate bowl.  After 30 minutes, spoon the sauce over the meatloaf mixture, leaving some left over in the bowl to baste after baking.  Bake for an additional 15 minutes, or until cooked.  Baste as necessary to moisten and then serve.

Sour Cream and Chive Mashed Potatoes

(makes 4 servings)

  • 5 russet potatoes, peeled and cubed

  • 1/3 cup and 1 tablespoon warm milk

  • ½ cup sour cream

  • 4 tablespoons butter

  • ½ teaspoon pepper

  • ½ cup of chives

  • Salt to taste

  • Alteration: add 3 tablespoons of parmesan cheese


Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well.

Add milk, butter, and pepper; mash until light and fluffy.

Stir in sour cream and top with chives.


Miss Robbie's Green Beans

(makes 4 servings)

  • 6 cups frozen green beans

  • 1 small russet potato peeled and cubed

  • 1 ½ cup of water

  • 5 tablespoons chicken stock

  • 4 tablespoons butter

  • 1 1/3 teaspoon granulated garlic

  • 2 tablespoons chopped onions

  • ½ teaspoon crushed red pepper

  • 4 tablespoons sugar

  • Salt and pepper to taste

In a medium pot bring water, butter, and chicken stock to a boil.

Add garlic and potato.  Boil until potato begins to soften, approximately 10 min.

Reduce heat and add green beans, onions, red pepper, and sugar.

Simmer for 10 minutes or till green beans are tender.


Miss Robbie's Banana Pudding


  • 12 oz vanilla wafers (approx. 1 box, may use more for trimming the bowl)

  • 4-6 bananas

  • 1 box of instant vanilla pudding

  • 1/2 cup of sugar

  • 2 Tbsp vanilla flavoring

  • 1 cup of whole milk

  • 1 large 16 oz tub or 2x 8 oz tubs of whipped topping

Mix the sugar and pudding in a bowl with the milk and the vanilla flavoring. Let thicken.

Add ½ the tub of whipped topping. Stir well until fluffy.

Layer bottom of a trifle bowl or 9 x 13 pan with vanilla wafers

Next layer is 2 or 3 cut bananas.

Next layer is ½ of the pudding mixture.

Next layer is vanilla wafers.

Next layer is the last 2 or 3 cut bananas.

Pour rest of pudding mixture over that.

Top with a final layer of whipped topping.

Chill and serve!


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