Tag Archive for southern

Mushroom Lentil Sausage Bliss

Dave and I have been enjoying some local deer sausage my cousin gave me that she and my uncle made.

We made this really easy dinner, which you could make from any sausage.

-sausage, sliced after cooking or before if buying precooked
-mushroom, sliced
-cooked lentils (takes about twenty minutes to make)
-leeks, sliced

-cook sausage if buying uncooked sausage
-sautee leeks in olive oil, added mushrooms when leeks are tender
– add sausage to pan to warm and then add cooked lentils.
-add whatever seasoning you wish the last ten minutes of cooking.

Serve on a bed of rice or with quinoa. Enjoy!


Sweet Potato Dumplings

Or as I like to call them sweet potato dumplin’s. This is a recipe that I found in the fabulous Martha Hall Foose’s Screen Doors and Sweet Tea. I love this cookbook because it reads more like a novel then a cookbook. Martha is a Mississippi native that studied fine cooking in France, but came back to Mississippi to cook. She tells all about the characters her recipes come from with love and flair. I have sat and enjoyed just reading her cookbook as much as I enjoy reading Harper Lee.

I’m not going to post the recipe here for copyright reasons, but I urge you instead to purchase her cookbook. It’s worth more than the $10 I paid for it for sure.

Anyway, these sweet potato dumplings in her book got the best of me. Try as we might, Dave and I could not figure out how we were suppose to make them. Try for the life of us we could not figure out what “Form the dough into a ball. Cut it into four equal wedges. Working from one wedge at a time, roll the dough into four ropes about 3/4 inch in diameter. Cut each rope into 3/4 inch long segments. Roll each segment across the tines of a fork, pressing down slightly to form a depression in the middle with your fingerprint.” Of all the recipes not to have a picture in her book!

You might think we are idiots that we could not figure this out, but we couldn’t. I tried by myself several times. I called him for help. He gave instructions, watched me work on our 2 foot in diameter table, very puzzled as well. We eventually rolled out the dough, cut it in half to freeze half of it and attempted our best to make ropes out of the other dough. We did not do Martha Hall Foose proud, I can tell you that for free.

Maybe that’s because neither of us have ever made dumplings before. Maybe you have to be with a grandmother the first time you make dumplings, or maybe you have to be a grandmother to make dumplings.

Regardless, our dumplings ended up looking like this:

The dumplings were still tasty though, so we’re not upset by any means of the shape.

Southern Muscadine (Scuppernogg) Jelly


Living in the hot and humid south eastern US has one perk in August: Scuppernoggs almost ripe and ready to be picked. I grew up calling this southern grape scuplin, but the proper name for it is muscadine.

The week before my baby was born last year I went out to a friend’s vine and picked a cooler full of scuppernoggs that were so ripe, they fell into my hands when I touched them.

The day before my son was born, I made 24 jars of jelly. Thus, my mom refers to this batch as “Nesting Jelly.”

I used a recipe from PickYourOwn.Org . I recommend using their site for instructions, as they are very detailed.

The basic instructions for making jelly are:

1) put your scuppernoggs in the food processor, pulverize them.
2) Cook the grapes.
3) Strain the juice from the grapes.
4) Cook the juice with sugar and Sure-Gel
5) Jar

For cute labels, Check out Jessica Jones’ of HowAboutOrange’s label download. I printed them on a sheet of card stock, cut them into circles, and used my sticker maker to make them adhesive.

If you live in a region that is sadly without scuppernongs, you can find some jelly to send from our farmers’ market here in Paxton!

Floridian (or Hawaiian) Tuna Sandwich

So Dave and I tried something new the other day. It’s a new twist on a tuna sandwich:

Floridian (or Hawaiian) Tuna Sandwich

Mix the following Ingredients:

2 small cans of tuna, drained

1 large can of pineapple crushed, drained

1 cup shredded carrots

Mayo consistency to your liking

Cheddar cheese to top if you wish.


While Dave and I like it, we do both admit that this is:

A) Kid food

B) Something you make when you have nothing else in your cabinets.