A November Sunday Dinner


In the past 9+ years, I’ve been able to find Concord grapes at my supermarket only twice.  This past Friday was one of those days and although I had told my daughters we wouldn’t be having pie for Sunday dinner until after Thanksgiving (to whet their appetites for holiday pies), I couldn’t pass up the opportunity to make one of my favorites.  I posted about my Streusel Concord Grape Pie back in 2007, when I had just begun blogging.  It’s a messy looking pie, but the flavor of the grapes is just incredible.


Back in the 1980s and 1990s, my husband and I lived on a two-acre plot of land that included every type of fruit that grows well in our southwestern Ohio area, including Concord grapes.  I used to have five-gallon pails of them setting in the kitchen waiting for me to cook up something delicious.  The grape jam and jelly were good but the pie was a family favorite from the beginning.  It takes some time to make, but is well worth it.  Check out the recipe.

Streusel Concord Grape Pie

Our meal was also an old standby – grilled pork tenderloin, sweet potato patties, and Spinach and Mushroom Casserole.

Spinach and Mushroom Casserole

I did try out a different recipe for a marinade, based on one I saw on All Recipes.  It was delicious.


  • 2 Tblsp. olive oil
  • 1/4 cup plus 2 Tblsp. teriyaki sauce
  • 1 Tblsp. liquid smoke
  • 1/8 tsp. garlic powder
  • 1/8 tsp. onion salt
  • Grating of black pepper

Mix ingredients in a 9×9 square baking dish.  Add 1/2″ thick slices of pork tenderloin and toss until coated.  Cover and refrigerate for several hours, turning occasionally.  Remove from marinade and grill – I use a stovetop grill.

Above recipe is enough to marinate about 2 lbs. of sliced pork tenderloin.

I served dinner with some fresh homemade potato rolls and enjoyed a beautiful autumn day with my family.


Easy Potato Yeast Rolls

Easy Potato Yeast Rolls


I make bread at least once a week, and these are the rolls I bake most often.  They are quick and easy to make, delicious, and freeze well.


  • 2 packages fast acting yeast
  • 1/2 cup granulated sugar
  • 1 Tblsp. salt
  • 1/2 cup dry potato flakes
  • 6-7 cups flour, divided
  • 2-1/4 cups water heated to 130 degrees F
  • 1/3 cup vegetable oil
In large bowl of electric mixer, place yeast, sugar, salt, potato flakes and two cups of flour – mix together to blend.  Pour in 130 degree water and oil.  Beat on medium speed for 3 minutes with regular beater.  Insert dough hook and beat 6-1/2 minutes longer, adding flour 1/2 cup at a time, using enough to make dough elastic and no longer sticky.  Cover dough and let rise in a warm spot for 30 minutes.
Punch down dough and form into approximately 24 rolls.  Place rolls on lightly greased cookie sheets, cover and let rise 30 minutes.
Preheat oven to 375 degrees F.
Bake rolls approximately 12 minutes until golden brown.  Remove from cookie sheets to rack to cool.