Mix 32 oz. of softened cream cheese with 1 1/2 cups sugar and two heaping tablespoons of cornstarch. Get it fluffy, then blend in 4 eggs beaten very well until you have a smooth batter. Pound 4 Oreos to teeny-tiny little pieces and add them to the batter along with a cup of Bailey’s Irish Cream. I always throw in a teaspoon of almond extract. Pour the batter into a 10 in. spring pan lined with a Graham cracker crust with chocolate chips and chopped nuts. Bake at 350 for an hour or so. Dust with cocoa. Indulge yourself; it’s been a tough year.
Dixie Belle
Way down in the Southland
Lives the girl I love so well!
She’s got ruby lips and satin hair-
She’s my Dixie Belle!
When we’re dancin’ in the moonlight
My heart just wants to yell!
She’s got smooth moves and starry eyes-
She’s my Dixie Belle!
I want to feel her sweet, sweet kisses all night long,
And in the morning hear her sing her sweet, sweet song!
I’m on the corner in a hat and tie,
Waitin’ on that chapel bell.
I’m so happy! I’m getting married-
To my Dixie Belle!
Sandwich Cake
While browsing through my old Time-Life Foods of the World cookbooks, I ran up on a sandwich cake, or smörgåstårta, a Swedish buffet standard made by layering bread with savory fillings. It seemed just the kind of thing to serve for a little holiday get-together. So I called my Swedish friend, Sven Larsson, for advice on how to make a smörgåstårta.
I met Sven when he worked at the Swedish consulate in New Orleans, “Issuing passports to stupid Americans,” as he put it. We met at a wedding party in the French Quarter well over a decade ago, and found common ground as mutual devotees of A Confederacy of Dunces. The consulate is on Prytania, and Sven would often make the long walk to the theatre where Ignatius railed against Doris Day movies. He had since married a girl from Texas, divorced, and moved back to Stockholm, but we’d kept in touch.
When I got him on the phone, the first thing he said was, “You can’t make a smörgåstårta. You don’t have the right bread. All you have is that stuff, what do you call it? Ja! ‘Wonderful Bread!’ Like little Styrofoam.”
“But we have much better bread here now,” I said. “I can even get locally-baked loaves of rye and wheat.”
“Ach! And your beer!” he said. “Your beer is like a cat’s piss. UschI! How can you eat a smörgåstårta and drink that?” This is the way Sven and I always begin any conversation, but we always end up laughing.
Sven said a smörgåstårta can be as simple as three layers of rye with sliced cucumbers and smoked salmon as a filling, or it can be as elaborate as a wedding cake. Use a sturdy bread. Wonder Bread might be great for a finger sandwich, but it will turn into doughy mush in a smörgåstårta. The better the quality of your bread, the better your cake will hold up, and the better it will take. A sturdy rye, wheat, or sourdough is best. Remove the crust, then cut and slice your bread to the shape and size you like, round, square, or rectangle.
Use a seasoned whipped cream cheese spread for both filling and for a “frosting”; you can buy the Philadelphia blends, or make your own by thinning room-temperature cream cheese with sour cream. Do not use mayonnaise. Spread each side of your bread layers with a thin coating of the cream cheese spread. Be creative with your fillings: thinly-sliced vegetables, hummus, cold cuts, sliced cheeses, egg salad, tuna salad, chicken salad, smoked fish, pâtés, guacamole, sliced pickles, whatever you like, but vary your textures. Mix vegetables with your egg salad, add water chestnuts to your salmon; try to have a bit of crunch in each layer. Finally, coat with cream cheese, garnish lavishly, and refrigerate before serving.
Pumpkin Juice for Muggles
Everyone under forty—and a great many over—know that the best pumpkin juice comes from London Pumpkins & Sons, who have been making the beverage since 1837. We also know that this company is in the London of Harry Potter’s Wizarding World, which makes it unavailable to us Muggles. However, I have it on good authority that this recipe comes from the bountiful kitchen of Molly Weasley, who passed it on to her daughter, Ginny Potter, who shared it with her Muggle buddies. Pumpkin juice is served over ice at any meal and at special events. Mix very well 2 cups pumpkin puree and 32 ounces peach nectar with a gallon of apple cider. Stir in 2 teaspoons cinnamon and 1 teaspoon ginger. A dusting of nutmeg before serving is a nice touch.
Lee’s Jezebel Sauce
1 (16-ounce) jar of pineapple preserves, 1 (12-ounce) jar apple jelly, 6 ounces Creole brown mustard, 1 (5-ounce) jar horseradish, 1 teaspoon Coleman’s Mustard, salt and freshly ground pepper to taste. Blend all ingredients well with a fork or whip. This sauce keeps well for weeks refrigerated in a sealed container.
Karen’s Congealed Salad
Jell-O salads were created by Mrs. John E. Cook of New Castle, Pennsylvania in 1904. By the 1950s, they had become so popular that Jell-O responded with savory and vegetable flavors such as celery, Italian, and seasoned tomato. Sadly, these flavors were dropped, but the trend continued. The 1964 Joy of Cooking has forty-three recipes for congealed salads, one with shredded cabbage, clam juice, and olives that Escoffier would applaud.
Though these salads are still popular in the upper Midwest and Utah (where Jello-O is the official State Dessert) they’ve disappeared from most American tables (or any other tables, for that matter). The 2006 75th anniversary edition of Joy lists four congealed salads alongside two savory aspics (a basic recipe as well as the ever-popular tomato) and two mousses (lobster and cucumber). Still, many people I know have something like a molded asparagus/cream cheese salad or a congealed cranberry relish on a holiday table.
This recipe is easy, delicious and oh-so pretty for summer lunch. Add one and a half cups boiling white grape juice to two (3-ounce) packages lemon Jell-O. Mix until gelatin is dissolved, and chill until thickened but not firm. Stir in sliced strawberries, fresh blueberries, raspberries and sliced seedless grapes. Pour into a 6-cup ring mold coated with cooking spray and refrigerate until quite firm, about 4 hours. Unmold onto a platter and serve immediately.
A Mississippi Flag Primer
Most state flags were adopted between 1893 and World War I. Texas is an exception, her flag a holdover from the Republic of Texas (1836-46), but the Lone Star was itself adopted from an earlier flag, the Bonnie Blue flag of the Republic of West Florida.
After a failed rebellion against Spain in 1802, American settlers in the coastal South revolted successfully in 1810. The Republic of West Florida was organized, a constitution adopted, officials were elected and application was made to President Madison for admission to the Union. Madison declared the republic a part of the Louisiana Purchase and ordered Louisiana Governor Claiborne to take possession. The Republic of West Florida’s flag had a blue background bearing a single white star that in time became known as the Bonnie Blue Flag. This flag flew over Baton Rouge, Pass Christian and Pascagoula for a short time and reappeared as the Lone Star in the flag of Texas.
When Mississippi seceded from the Union on January 9, 1861, the Bonnie Blue was widely recognized as the unofficial flag of the Confederacy; it was raised over Ft. Sumter as well as the capitol building in Jackson. On January 26, Mississippi officially adopted a state flag which included a canton with the Bonnie Blue star and a magnolia tree in a white center field with a red border. This flag, usually depicted without the red border but with a red bar on the right, is now widely known as the Magnolia Flag. The Bonnie Blue remains an icon of the Confederacy, an image that while lesser-known in our day was just as emblematic as the battle flag to contemporaries. Take note that Scarlett and Rhett had their daughter baptized as “Eugenia Victoria Butler”, but she was called “Bonnie Blue”.
In November 1861 the Confederacy adopted an official flag, the “Stars and Bars”, a flag so closely resembling the Union flag that in the Battle of Manassas in July, 1861, Confederate forces fired on their own troops.
General Beauregard, commander of the Army of Northern Virginia, decided that a change must be made and in cooperation with General Johnston and Quartermaster General Cabell, they issued a flag designed by William Porcher Miles, a broad blue saltire on a red field, bordered with white and emblazoned with thirteen five-pointed stars. This design became known as the battle flag, and was later incorporated in flags adopted by the Confederacy in 1863 and 1865.
The Magnolia Flag remained in use as the state flag of Mississippi until 1894, when a new one with the Confederate battle flag in the canton and a field of blue, white and red bars was adopted by the Mississippi Legislature. The only change since then has been the addition of a white border separating the canton from the blue and red bars; the original specifications were vague, and the flag was made in versions with and without the border until Governor Fordice issued an executive order requiring its use in 1995.
In 2000, the Supreme Court of Mississippi ruled that state legislation in 1906 had repealed the adoption of the flag in 1894, so what was considered to be the official flag was only so through “custom and usage”. Governor Musgrove appointed an independent commission that developed a design replacing the Confederate battle flag with a blue canton containing 20 stars representing Mississippi’s status as the 20th state admitted to the Union.
The proposed flag, with the exception of a single undistinguished star in the inner circle of six signifying the state’s membership in the Confederacy among five other sovereign nations (the others representing France, the Republic of Mississippi, Spain, the United Kingdom and the United States), had no outstanding symbolic reference to the Confederate States of America. On April 17, 2001, a non-binding state referendum to change the flag was put before Mississippi voters. The new design was defeated in a vote of 64% (488,630 votes) to 36% (267,812).
Coming Out of the Magnolia Closet: A Review
Oral histories are a portal for understanding not only a time and a place, but the character of its people. With Coming Out of the Magnolia Closet: Same-Sex Couples in Mississippi, John Marszalek III examines the lives of gay couples in Mississippi at a watershed in the history of gay activism: the Supreme Court ruling Obergefell v. Hodges (2015), which guarantees the fundamental right of marriage to same-sex couples. Marszalek serves on the faculty of the online mental health counseling program at Southern New Hampshire University; in this volume, his stated purpose it to provide, “a glimpse into the world of gay couples in Mississippi. How did we meet? What is it like to be gay in our communities? What type of reaction do we receive from our neighbors, families, and churches? Why do we live in Mississippi? Do we plan to stay or find a home elsewhere?”
Coming Out of the Magnolia Closet is structured around interviews of gay and lesbian couples living in each of the five regions of the state (Hills, Delta, Pines, Capital/River, and Coastal), in rural, small town, and metropolitan settings. Marszalek spoke with fifty couples: fifteen of those recorded conversations, “which best represented themes I heard from all the lesbian and gay couples I met,” are included in this book. Marszalek is meticulous in his procedure and is careful to preserve the anonymity of his subjects.
Marszalek’s selection of couples for his interviews were drawn from the US Census Bureau’s American Community Survey and the 2000 Census, which estimates 3,500 same-sex couples living in Mississippi. While his sample is limited, Marszalek worked to ensure it was representative by seeking diversity in gender, race, age, socioeconomic status, and length of relationship. He spoke to an equal number of male and female couples in ages from twenty-five to sixty-five, who had been in their relationships from seven to thirty years. Furthermore, the sample embraces professional, self-employed and blue-collar work settings.
The couples’ stories are at the heart of Coming Out of the Magnolia Closet. They discuss their places in the communities they call home, their relationships with family, and their experiences with church and religion. These voices are often poignant; they speak of tolerance rather than acceptance, of a tacit understanding that tolerance itself is achieved by keeping a low profile, and to avoid acting “too gay,” particularly in regard to public displays of affection. What emerges is the sense of a “social compact of silence” that John Howard mentions in Men Like That (1999), a monumental work on gay culture in Mississippi, and one that Marszalek frequently references.
Marszalek is not only a sympathetic listener—he includes his own narrative as a coupled gay man—but an accomplished scholar who provides the reader with a generous survey of his research and a review of the literature related to the content of each chapter. His sources encompass documents from history, sociology, psychology, and other disciplines.
There is still no legal protection against discrimination based on sexual orientation or identity, and gay couples in Mississippi fear being fired from a job or refused service at a business because they are in a same-sex relationship. Coming Out of the Magnolia Closet should be a guide for others to understanding that we are all in this life together, facing the same fears, sharing the same hopes, and that bias and prejudice toward others imposes a burden both ways.









