with the search term "muscadine recipes", so I thought I would throw this one into the mix

Deep dish scuppernog
Or Muscadine pie

Ingredients
2 cups scuppernongs
2 ½ cup water
¾ cup sugar
Crust
½ cup margarine
½ cup sugar
1 cup flour
½ cup milk

Wash and pulp scuppernongs (muscadines)
Put ½ cup of water with the pulp & boil for five minutes
Strain to separate seeds (A note on the hand written recipe. “I put mine through a tea strainer and scrape around with a spoon until all the pulp has gone through and left the seed.)

Mix in hulls remaining water and sugar.
Cover and cook on low heat for 25 minutes

Crust
Preheat oven to 350*F
Melt margarine in deep 2 quart baking dish. ( butter, oleo (an archaic term for margarine) and margarine are used interchangeably)
Mix sugar, flour and milk into a smooth barrer.
Pour this over the melted oleo


Pour fruit mixture over the batter and cook 35 to 40 minues.

Do not stir. The batter will rise to the top

and GF gave it her endorsement

I changed a stuffed flounder recipe into a speckled trout casserole though most any fish fillets would work.

8 speckled trout fillets
1 cup butter (or substitute. And I regarded the 1 cup as overkill)
½ cup chopped celery
½ cup chopped onion
3 cups of chicken flavored dry bread stuffing mix
1 (6 oz) can lump crab meat
1 (4 oz) can tiny (small) shrimp (reserve the liquid though I end up using it in the stuffing mix to get a good consistency)
½ teaspoon Old Bay Seasoning
½ teaspoon Cajun seasoning ( I used Tony’s)

Preheat oven to 300

Melt half the butter in a skillet and sauté the onions and celery until barely tender.

In a large mixing bowl, combine the stuffing mix, onions/celery and butter from the skillet, seasoning (Old Bay and Cajun), both the shrimp and the crab meat. Use the liquid from the shrimp to get a good consistency. You don’t want it soupy.

I used a 13x9x2 three quart Pyrex dish and rubbed the bottom and sides with Smart Balance, a butter substitute.

Line the bottom of the pan with the speckled trout filet's. Sprinkle lightly with Old Bay and Cajun
Top with the stuffing. I then drizzled the other ½ cup of butter (or substitute) on top. Go light

Bake 20 minutes or until the fish flakes easily

Call me tonight with the report. Sorry, I couldn't make it today.
Are we rabbit hunting Thursday?
(unless we get washed out, We’re scheduled for near Crawford, Alabama)

I made this last night. it is EXCELLENT!

BAKED WILD RABBIT

1 or 2 wild rabbits
All-purpose flour
2 tbsp. sage
1 med. onion
Salt and pepper
6 slices breakfast bacon

Dress rabbits and cut up, place meat in a large bowl of salt water,
let stand 1 hour. Pat dry.
Sprinkle pieces with small amount flour; salt and
pepper to taste.
Place 3 slices bacon on bottom of Dutch oven. Add rabbit, sprinkle sage over meat.
Add onion slices to top of meat.
Then add 3 more strips of bacon on top of meat.
Pour water to cover and bake 2 1/2 hours at 375
degrees adding water as needed.
Meat will be brown and crisp outside, juicey
and tender inside.