Tag Archives: family recipes

Oh, Stuff It!


 

Jodi Lea Stewart’s Cornbread and Sausage Dressing

Dressing, aka stuffing, is both personal and emotional.

Why?

Because it embodies place, race, family tradition, memories and more.

Whatchacallit 

The best I can find out, the term stuffing didn’t fit the decorum of the Victorian upper class, so they started calling it dressing. Today, it depends on where you live or from where you originally hailed whether you call it dressing, stuffing or filling. It will always be dressing to me. Is that okay?

Regional Tastes

If you are from the eastern/northern/southern coast regions of the United States, you most likely like oysters or other types of seafood in your dressing. Maybe rice or bread is the base you prefer to use.

From the South/Midwest, you might use cornbread or a mixture of stale bread – even leftover biscuits – and cornbread as your main ingredients, plus lots of sage.

Italians bring their love of sausage to the “dressing table.”

Germans stuff potatoes in just about everything, and that includes their holiday stuffing.

Norwegians may use apples, almonds, and cinnamon to spruce up their bread dressing.

Every culture that ever settled in the United States has a different version of dressing. Combinations seem to be endless.

Family Traditions

Most people make dressing just like dear ‘ol mom or grandmother or Aunt So and So. No two people seem to agree on what makes the perfect dressing. Many interesting family feuds have started over these differences-of-stuffing opinions at holiday time.

I remember cooking a Thanksgiving meal solely with my former sister-in-law. Now, we were in our early twenties and very polite to one another. However, we had a bit of a stare-off when it came to making the dressing early that morning. She was from New Orleans, and no way, naw suh, was she going to have stuffing without oysters. And as sure as I was standing there with my stubborn Southern roots, we were not making dressing without cornbread and sage!

We compromised by dumping in everything we both had to have, and you know, it was quite delicious! Different . . . but tasty! Later, we sipped lime Kool-Aid laced with a touch of vodka and complimented ourselves.

Yeah. Kool-Aid. we were that young and naïve.

One thing most of us can agree on is that we love our dressing sitting proud beside *or inside* the turkey, chicken or Cornish hens at Thanksgiving and Christmastime. It’s comforting. It’s delicious. It’s traditional.

Vive la dressing!

My personal recipe for dressing is in the Chuckwagons and Campfires section of my blog. It has cornbread, sage sausage, black olives, celery . . .

Arrow

No, I'm not that kind of girl, Cary. I can't help you recycle unauthorized images!

No, I’m not that kind of girl, Cary. I can’t help you recycle unauthorized images!

 

Arrow

Feel free to wander around my website. It's guaranteed non-toxic.

If you like Sassy, Danger and Mystery, you'll love my any-age novels. Silki, the Girl of Many Scarves: SUMMER OF THE ANCIENT and Silki, the Girl of Many Scarves: CANYON OF DOOM are available at your nearest Barnes & Noble Bookseller, on this website, Amazon, B&N.com and more. For your convenience, it’s also available on Kindlethe Nook and most other eBook readers.

Book Three of the Silki trilogy, VALLEY OF SHADOWS, launches fall 2016. Here's a quick synopsis:

Bummed that yet another summer has passed all too quickly, Silki and her best friend Birdie head out for one last hurrah at the Navajo Nation Fair. When the fun is overshadowed by the theft of a famous horse, Silki is plunged into a baffling adventure teeming with international undercurrents and intrigue. What’s more, boy-crazy Birdie is fluttering her eyelashes at Silki’s good-looking, visiting cousin at every turn, and Rez legend Old Man Concho is coughing up secrets dating back to 1942. What possible connection could he have to the Japanese tourists, and will Silki discover an ancient truth about the Valley of Shadows in time to save Lava, the leader of the Ghost Herd, as well as salvage her own broken heart?

Meet my CANYON OF DOOM AND VALLEY OF SHADOWS illustrator, the Drawing Hands.

Jodi Lea Stewart was born in Texas and grew up in Apache County on a cattle ranch near Concho, Arizona. She left the University of Arizona in Tucson to move to San Francisco, where she learned about peace, love and exactly what she didn't want to do with her life. Since then, Jodi graduated summa cum laude with a BS in Business Management, raised two children, worked as an electro-mechanical drafter, penned humor columns for a college periodical, wrote regional western articles and served as managing editor of a Fortune company newsletter. She currently resides in Texas and New Mexico with her husband, two Standard poodles, two rescue cats and numerous gigantic, bossy houseplants. SUMMER OF THE ANCIENT is Jodi's debut novel and Book One of the Silki, the Girl of Many Scarves trilogy. CANYON OF DOOM came next, and VALLEY OF SHADOWS hits the shelves summer of 2016, completing this exciting and fun adventure-mystery set in the Navajo Nation. Next on the horizon? A historical mystery novel set in the 1930s told through the eyes of a sharecropper's daughter.

Not Your Mama’s Meatloaf


 

Jodi Lea Stewart’s Meatloaf

  •  One pound hamburger
  •  One pound ground sausage (or use all hamburger meat)
  •  1 lg. egg slightly beaten w/fork
  •  1 small or ½ large onion, chopped
  •  1 jalapeño pepper, chopped fine
  •  1 med. stalk celery with leaves, chopped fine
  •  1 can Rotel diced tomatoes & green chilies, original
  •  1 small can chopped tomatoes
  •  Few dashes Worcestershire sauce
  •  1 tsp. garlic powder, opt.
  •  1 tsp. onion power, opt.
  •  Black pepper to taste
  •  2 tsp. salt, or to taste
  •  Old-fashioned, uncooked oats
  •  2-4 strips bacon

 In a large bowl, combine hamburger, ground sausage, and egg. Add chopped onion, jalapeño, celery, Rotel tomatoes & green chilies, a small can of tomatoes and seasonings. Use hands to mix well. Add uncooked oats until mixture holds together but isn’t soupy.

Turn mixture out into a roasting pan. I prefer a SpatterWare roaster sprayed with non-stick spray. The mixture will be rounded from the shape of the bowl. Keep that shape. Round and pat until you have a loaf not touching any sides of the pan. Don’t make it too flat. Never push it to the sides of the pan. Who started that? It’s yucky!

Add the strips of bacon to the top and squirt a little ketchup over the top to decorate if desired. Bake at 350-degrees, uncovered, for approximately 1-1/2 hours. Test for doneness. Promptly remove from the pan onto a platter to prevent grease absorption. Wait about 10-15 minutes before slicing.

 Comment:  We’ve  been making this meatloaf with slight variations in my family for as long as I can remember. When people say they hate meatloaf, I’m astounded. This meatloaf is delicious enough to serve to your snootiest company!

Comment: Bell pepper instead of jalapeno pepper is fine. How many seeds you leave in the jalapeno has a lot to do with the heat you can expect.

Comment: Our favorite accompaniments for this dinner are: Mashed potatoes, gravy, hot rolls or biscuits, salad and a few side dishes like fiesta corn or country-style squash.

Comment:  I use latex gloves when I stir the mixture. No way am I getting raw meat under my fingernails!

 

Just for fun . . .

 

If I catch you borrowing unauthorized media again, I'll have to tell Bogie.

If I catch you borrowing unauthorized media again, I’ll have to tell Bogie.

 

 

Arrow

Feel free to wander around my website. It's guaranteed non-toxic.

If you like Sassy, Danger and Mystery, you'll love my any-age novels. Silki, the Girl of Many Scarves: SUMMER OF THE ANCIENT and Silki, the Girl of Many Scarves: CANYON OF DOOM are available at your nearest Barnes & Noble Bookseller, on this website, Amazon, B&N.com and more. For your convenience, it’s also available on Kindlethe Nook and most other eBook readers.

Book Three of the Silki trilogy, VALLEY OF SHADOWS, launches fall 2016. Here's a quick synopsis:

Bummed that yet another summer has passed all too quickly, Silki and her best friend Birdie head out for one last hurrah at the Navajo Nation Fair. When the fun is overshadowed by the theft of a famous horse, Silki is plunged into a baffling adventure teeming with international undercurrents and intrigue. What’s more, boy-crazy Birdie is fluttering her eyelashes at Silki’s good-looking, visiting cousin at every turn, and Rez legend Old Man Concho is coughing up secrets dating back to 1942. What possible connection could he have to the Japanese tourists, and will Silki discover an ancient truth about the Valley of Shadows in time to save Lava, the leader of the Ghost Herd, as well as salvage her own broken heart?

Meet my CANYON OF DOOM AND VALLEY OF SHADOWS illustrator, the Drawing Hands.

Jodi Lea Stewart was born in Texas and grew up in Apache County on a cattle ranch near Concho, Arizona. She left the University of Arizona in Tucson to move to San Francisco, where she learned about peace, love and exactly what she didn't want to do with her life. Since then, Jodi graduated summa cum laude with a BS in Business Management, raised two children, worked as an electro-mechanical drafter, penned humor columns for a college periodical, wrote regional western articles and served as managing editor of a Fortune company newsletter. She currently resides in Texas and New Mexico with her husband, two Standard poodles, two rescue cats and numerous gigantic, bossy houseplants. SUMMER OF THE ANCIENT is Jodi's debut novel and Book One of the Silki, the Girl of Many Scarves trilogy. CANYON OF DOOM came next, and VALLEY OF SHADOWS hits the shelves summer of 2016, completing this exciting and fun adventure-mystery set in the Navajo Nation. Next on the horizon? A historical mystery novel set in the 1930s told through the eyes of a sharecropper's daughter.

Pa Dubie’s Tater Soup


*This recipe is more than 90 years old.

(l-r) Jodi Lea Stewart, Granddad Thomas Elmer Woods, Grandma Ollie Pearl Williams Woods

  • 1 quart potatoes, peeled and chopped
  • 1 med. onion, chopped
  • bacon pieces and drippings for seasoning as desired
  • salt and pepper
  • water
  • cornmeal
  • chopped green onions, optional

Peel and chop about 1-quart potatoes. Cook with a medium onion, chopped. Salt and pepper to taste. Use some bacon pieces and/or bacon grease for seasoning. Use your own judgment about water. Cover them well. When done, mash well and thicken with cornmeal. Sprinkle chopped green onions on top (optional).

Comment: My grandma called my granddad “Pa Dubie.”
Comments from two of the eleven Woods kids:
Dad liked cornbread with this soup — Dean
Always give this soup to people with mumps — Dimple

 

 

Arrow

Feel free to wander around my website. It's guaranteed non-toxic.

If you like Sassy, Danger and Mystery, you'll love my any-age novels. Silki, the Girl of Many Scarves: SUMMER OF THE ANCIENT and Silki, the Girl of Many Scarves: CANYON OF DOOM are available at your nearest Barnes & Noble Bookseller, on this website, Amazon, B&N.com and more. For your convenience, it’s also available on Kindlethe Nook and most other eBook readers.

Book Three of the Silki trilogy, VALLEY OF SHADOWS, launches fall 2016. Here's a quick synopsis:

Bummed that yet another summer has passed all too quickly, Silki and her best friend Birdie head out for one last hurrah at the Navajo Nation Fair. When the fun is overshadowed by the theft of a famous horse, Silki is plunged into a baffling adventure teeming with international undercurrents and intrigue. What’s more, boy-crazy Birdie is fluttering her eyelashes at Silki’s good-looking, visiting cousin at every turn, and Rez legend Old Man Concho is coughing up secrets dating back to 1942. What possible connection could he have to the Japanese tourists, and will Silki discover an ancient truth about the Valley of Shadows in time to save Lava, the leader of the Ghost Herd, as well as salvage her own broken heart?

Meet my CANYON OF DOOM AND VALLEY OF SHADOWS illustrator, the Drawing Hands.

Jodi Lea Stewart was born in Texas and grew up in Apache County on a cattle ranch near Concho, Arizona. She left the University of Arizona in Tucson to move to San Francisco, where she learned about peace, love and exactly what she didn't want to do with her life. Since then, Jodi graduated summa cum laude with a BS in Business Management, raised two children, worked as an electro-mechanical drafter, penned humor columns for a college periodical, wrote regional western articles and served as managing editor of a Fortune company newsletter. She currently resides in Texas and New Mexico with her husband, two Standard poodles, two rescue cats and numerous gigantic, bossy houseplants. SUMMER OF THE ANCIENT is Jodi's debut novel and Book One of the Silki, the Girl of Many Scarves trilogy. CANYON OF DOOM came next, and VALLEY OF SHADOWS hits the shelves summer of 2016, completing this exciting and fun adventure-mystery set in the Navajo Nation. Next on the horizon? A historical mystery novel set in the 1930s told through the eyes of a sharecropper's daughter.

Ma Dubie’s Hot Bean Dumplings


This is my grandmother’s *Ollie Pear Woods* recipe from the old days when survival meant using EVERYTHING.

  • left-over pinto beans made real juicy with extra water
  • lots of red or green peppers {Grandma Woods grew her own}
  • biscuit dough rolled out very thin and cut in 1”x 4” strips (homemade dough only…oh, all right, use Pillsbury©, you silly thing!)

Bring beans and juice to a rolling boil. Cook as many as you want or need. Drop dumplings in bean juice. Heat through (doesn’t take long) and serve immediately.

Comment: My granddad called my grandma “Dubie.”
Comments from one of the eleven Woods’ kids:
This recipe came from Mother Woods, 1921, living in Frog Spring Hollow in Jay Hills. Sure tasty. Don’t get it too hot (spicy), or you’ll drink lots of water — Woods kid Dean.

Enjoy!

 

 

 

 

Jodi Lea Stewart was born in Texas and grew up in Apache County on a cattle ranch near Concho, Arizona. She left the University of Arizona in Tucson to move to San Francisco, where she learned about peace, love and exactly what she didn't want to do with her life. Since then, Jodi graduated summa cum laude with a BS in Business Management, raised two children, worked as an electro-mechanical drafter, penned humor columns for a college periodical, wrote regional western articles and served as managing editor of a Fortune company newsletter. She currently resides in Texas and New Mexico with her husband, two Standard poodles, two rescue cats and numerous gigantic, bossy houseplants. SUMMER OF THE ANCIENT is Jodi's debut novel and Book One of the Silki, the Girl of Many Scarves trilogy. CANYON OF DOOM came next, and VALLEY OF SHADOWS hits the shelves summer of 2016, completing this exciting and fun adventure-mystery set in the Navajo Nation. Next on the horizon? A historical mystery novel set in the 1930s told through the eyes of a sharecropper's daughter.