Join The Confederacy! Seceed from the Union and become a Southern Colonel - Johnny Reb! Buy Two, Get Third Night Free or 3 Nights from 99! Please Call 1-800-771-8893 for Availability. This package is first come, first served, subject to availability. Call Toll Free for details 1-800-771-8893 (1-601-638-8893) or 1-888-VICK-BNB. Be first this week! Stay any three nights at Stained Glass Manor, Sunday - Thursday for just $199!!! This package is first come, first served, subject to availability. Please Call Toll Free for details 1-800-771-8893 (1-601-638-8893) or 1-888-VICK-BNB. International Guests Discount. Stained Glass Manor thinks international visitors deserve our special consideration. We may not be able to handle the disadvantaged currency rates, but we do offer a flat 10% discount. We also serve REAL coffee and great breads at breakfast! Wedding Ceremonies and Receptions. Eloping? Or just looking for that memorable special place for your wedding? We will find the minister, the caterer, and even the cake for your wedding celebration! We accommodate parties from 2 to 200 (subject to availability). Choose your wedding, or reception, or both. We provide the appropriate setting and decor - and maybe even the first bottle of champagne for the bride and groom. Small weddings start at $250. Can be combined with Honeymoon Package! Call Toll Free for details 1-800-771-8893 (1-601-638-8893) or 1-888-VICK-BNB - and to reserve your dates. (Five night minimum) Extend your stay in Vicksburg. Reserve your room for five (or more) consecutive nights and the fifth night is FREE! Honeymoon or Anniversary Package. (Three night minimum, Washington or Adams rooms only) Climb into a bed of roses (not really) and sip that cold bottle of champagne after a long hot soak in a cast iron claw foot tub. Awake to the sun's light on three stained glass windows across from your romantic fireplace. See your choice of Vicksburg's museums, casinos, or tour homes. Enjoy great food. We'll even give you $20 toward a meal in one of Vicksburg's fine restaurants! Package price is $275 (plus tax). May be combined with Wedding Package! Christmas (and other) Parties. We LOVE parties and receptions here! We can handle up to 250 - and we'll find your caterer for you or you can supply your own! Tell us what you want and we will try to provide it! Please Call Toll Free for details 1-800-771-8893 (1-601-638-8893) or 1-888-VICK-BNB. It's Summer in Vicksburg. It's HOT! But Stained Glass Manor offers cool rooms and cool summer discounts, with rates as low as $99. Book in advance for the best rates! Corps of Engineers (and other Feds) on TDY. Tired of that same old motel room with the same old pictures on the same old wall from coast to coast? Tired of Uncle Sugar's tight purse? Well, we can't solve your meal allowance and you won't get our wonderful breakfast, but we will accept your per diem for one of our great rooms if you show us your official travel orders. Subject to availability. (West Point grads may stay only in the Blue and Gold Jefferson Room with the Naval Academy flag on the wall! If Navy beats Army, Naval Academy Alumni get the second night free between the end of the game and Christmas Eve!! Carry On!). Bethan's Bulldawg Blowout! If you are a Jackie Sherrill fan or a Mississippi State Grad you get 20% off your second night's stay. If State beats their opponent the week before your visit, your second night is 50% off. If State's opponent does not score at all the week before your visit, your second night is free!!! If State beats LSU or Ole Miss, your second night is free - and we'll give you ten bucks ($10) toward a celebration drink or a meal in one of Vicksburg's fine restaurants!!! GO DAWGS! Discount packages do not include taxes and may not be available for certain holidays and special events. Sorry, we cannot combine packages.

Stained Glass Manor's Favorite Links. Here are some of our favorite links. We hope that these will be helpful to you. If you find that any of these links do not work please let us know via. Vicksburg Links - There is so much to see and do here! Vicksburg Weather Report. the oldest standing structure in Vicksburg. Vicksburg Theater Guild - Gold in the Hills. City of Vicksburg Home page. Vicksburg Convention and Visitors Bureau. Patriots Grove Waterways Experiment Station, US Army Corp of Engineers. (they did this one right). Civil War Campaign for Vicksburg - Lots of HISTORY here! The Vicksburg Campaign. Vicksburg National Military Park. National Park Foundation Guide to Vicksburg Battlefield. Stained Glass Manor - Oak Hall's history. Welcome to Mississippi. Free Mississippi travel publications. Ron Collins Mississippi Page. Floran's Mississippi. Bill Strong's Eclectic Photo Tour of Mississippi. The Delta Blues Museum. Hunting Fishing in Mississippi. Check back for these links. Bridal and Wedding Planning. Bed Breakfast Inns Directories. Bed and Breakfast Network. Other Great Mississippi B B Inns (Bed Breakfast Association of Mississippi (BBAM). Professional Association of Innkeepers International (PAII). Bed Breakfast Directories Inn Place (PAII Members). The Bed Breakfast Channel (Inns Outs). Bed Breakfast Inns Online. Bed and Breakfast Inns of North America. 1st Traveler's Choice. Go Native's On-Line Guide. AveNet Marketing B B Guide. Ultimate Bed Breakfast Directory. InnCrawler - to Search almost all B B Directories at once. Absolute Bed Breakfast Database. Eurotels Hotel Directory. Accommodation Search Engine member. Linkmaster Search Engine. Databot Search Engine. Rapid Live Links Directory

Free recipes from Stained Glass Manor. Marchand du Vin Sauce. Refrigerator Bran Muffins. French's Chicken au Vin Sauce. Old Southern Stuffed Baked Ham. (Beef Jello for Adults). (one - if not the best - of the finest Caterers in Mississippi). 6 Cups Strong Tea 1 Cup Sugar (while Tea is hot) 1 can Frozen Lemonade 4 cans water 2 1/2 Cups Pineapple Juice. Mix together, then freeze, then serve as a slush. (with credit to Al Masson, Deceased, who ran one of the finest restaurants in New Orleans). Ingredients: 5 pounds of bacon One big or two medium onions, minced One pint whipping cream One block Swiss cheese, shredded 6 to 10 eggs 1 Tbs dry Mustard 1 Tbs Ginger (ground) 1 Tbs Nutmeg (ground) 5-6 drops of Tobasco, or, salt and pepper to taste 4-5 pie shells Butter. Fry and drain the bacon well (lots of paper towels), Crush/ crumble the bacon. Saut` the onion in butter until the center is clear and the edges start to brown. Drain well in a strainer lined with paper towels. In a large mixing bowl, whip the cream, nutmeg, ginger, dry mustard, and Tobasco. Add and whip in the eggs, onion (cooled), bacon (cooled), and cheese. Pour into pie shells and bake in a preheated oven at 375 degrees for 25 to 35 minutes. Place into gallon zip-lock freezer bags after cooling (don't cook these completely). Re heat at 375 degrees, and serve with champagne, a light Riesling, or just orange juice! per Roy Guste of Antoinne`s One large onion, minced One head garlic, minced One bunch parsley, minced (no stems) One stalk celery, minced One tomato, peeled, seeded, and minced One big package of mushrooms, minced One cup beef stock, broth, or bouillon One cup of a rich, flavorful Red Wine (Merlot is our favorite) Bay Leaf, to taste Thyme to taste Salt and pepper, to taste Tobasco, to taste (optional) Lemon juice, to taste (optional). Make a roux (Flour browned in butter to a golden color), add spices (veggies) in order shown. Saut` until all are limp. Then add beef stock, wine, bay leaf, and thyme, and other ingredients. Reduce fire to simmer. Let simmer until between the consistency between soup and toothpaste. While this is simmering, cook your steak any way you like - put this sauce on top or the side -and enjoy it! For fish, fowl, or pork, substitute chicken stock and white wine. 1 c. Dill 1 c. Tarragon 1 pt. vinegar. 1 sm. Dijon mustard 1 qt. mayo 6 raw eggs. 3 Tbs. garic powder 1 qt. heavy cream. 2C. all-bran cereal 1 Lb. box seedless raisins 2C. boiling water. Add raisins to the bran. Pour boiling water over the mixture. Set aside to cool. Place 1 C granulated sugar into a very large bowl. Stir following ingredients into the white sugar in order given: 1C. corn oil 2 C. molasses 4 eggs, well beaten 1 Qt. buttermilk 3 more C. all-bran cereal (dry) Stir together and add to the above mixture: 5 C. flour 5 Tsp. baking soda 1 Tsp. salt. Lastly, mix into above the cooled raisin-bran mixture. Store this in covered quart jars in the fridge. Keeps for up to two months. Spoon into buttered muffin pans, 2/3 full, bake in pre-heated 400 degree oven for exactly 20 minutes. They come out easily if left to stand a few minutes after baking. Serve hot, cold, or you can freeze them and reheat. Makes dozens! (per Leyland French's whip something up for Stained Glass Manor from McRaven). 1 10oz. can white chicken, or two large cooked chicken breasts, cubed 1 can cream of celery soup 1/2 c. sliced black olives 1/3 c. Sharp cheddar cheese 1/4 c. Chardonnay 1/4 c. White Burgundy (Pinot Blanc) 1/4 c. Milk 1/4 teaspoon thyme white pepper to taste black pepper to taste 1 teaspoon onion powder 1/2 teaspoon garlic powder 1 teaspoon parsley prep time 10 minutes - serves 3 very well; 4 ok; 5 not enough! Combine all ingredients in NON-STICK wok or sauce pan. Pour over pasta or toast points. Spray the insides of your roaster pan with non-stick oil. Cut oranges (and lemon and/or pink grapefruit, if desired) into slices about 1/4 to 1/2 inches thick. Line the bottom of the roaster pan with these. Trim most of the fat from the ham and place in the pan. Add wedges of apple, orange, pineapple, etc. around the ham and pour in their juices, about one liter of Coca Cola, and 1/2 a 5th of your choice of wine (we have used everything from a chardonnay to a light burgundy). Score the top of the ham lightly in a criss-cross pattern. Insert whole cloves about 1/2 inch apart into the entire top. Using toothpicks, put slices of the fruits (maybe adding cherries for color) on top of this. Then pour honey or molasses over the top and pack brown sugar by hand on top of the entire assembly. Put lid on roaster and place in a preheated oven at about 375 degrees. Bake for about 20 minutes per pound of ham. Baste occasionally until done. (Prepare the day before) 1 1 lb. can pear halves 1 1 lb. can cling peaches 1 1lb can pineapple chunks or spears 1 1 lb. can apricot halves 12 or more maraschino cherries 1/3 cup butter or margarine, melted 2/3 cup blanched almonds, or slivered almonds 3/4 cup light brown sugar Curry powder to taste. Drain all fruit, cut into smaller pieces. Put the cut fruit and almonds into a large pyrex dish. Melt butter in microwave and add sugar. Pour over the fruit and sprinkle curry powder over the top. Stir lightly. Bake at 325 degrees about one hour. (Recipe over 150 years old). Credit to Mary McKay, deceased, who opened the Old Southern Tea Room shortly before World War II and provided Vicksburg excellence in dining for many years. Permission from her granddaughter and George Meyer of Annabelle (another great BB here), who had the Old Southern Tea Room after Mary passed away. 10 to 12 lb. Ham I tbsp. Vinegar 2 tbsp. Brown Sugar Steaming Water Cut off ham hock. Add vinegar and brown sugar to water and steam ham until meat is tender enough to feel loose at the bone. Remove bone and all the fat. Reserve a cup of the fat. Fill bone cavity with dressing. Cover outside of ham about 2 inches thick with remaining dressing. Wrap securely in cheesecloth and tie securely with cord. Bake at 300 degrees F. for one-half hour (we bake it hour/pound without steaming and flip the ham over half way through cooking so the juices go all through the ham). Chill 24 hours and slice very thinly. Dressing: (for a larger ham, double the recipe.). 1 cup Ham Fat. ground 2 med. Onions, ground cup of Pickle Relish 1 tbsp. Chopped Parsley 1 lb. toasted crackers, ground 1 small loaf toasted bread, ground 4 Eggs, beaten 1 cup Sherry Wine 2 tbsp. Sugar 1 tsp. Mustard Seed 1 tsp. Dry Mustard 1 stalk Celery, ground 4 dashes Tabasco sauce Vinegar to make paste-like consistency, not too soft. Thoroughly combine all ingredients. Stuff the ham as directed. Daube Glace' (Beef Jello for Adults). Ingredients: One left-over beef roast One (or 2) huge onions, minced 2 to 4 heaping tablespoons minced garlic 3 tablespoons dry parsley (or twice that in fresh parsley - NO STEMS!) 5 - 8 bay leaves 3/4 tablespoon thyme One cup to a fifth of Merlot red wine (you may also add minced tomato, celery, bell pepper, or mushrooms to your taste) Salt and pepper(s) to taste. Put all ingredients into a big pot, add water until the roast is covered and boil it until the beef falls apart. Take the beef out. Shred it, run it through a food processor or blender (depending on the texture you prefer). Let the stock reduce down (you may wish to add some bullion cubes, consume, or beef stock) until you get an intense beef flavor. Put the beef back in, add unflavored gelatin, mold it, refrigerate it, and serve it on a Ritz cracker, with a drop of Tobasco! You may wish to decorate with boiled baby carrots, or salad olives, or tomato slices in the bottom of the mold. Enjoy! Bill, Shirley, and Bethan Smollen

 Guest rooms have air conditioning
 Baby chairs and cots are provided
 Central situation
 Playground for children
 Conference and meeting room
 Credit cards accepted
 Facsimile services
 Hairdryer
 Access to internet
 Smoke-free guest rooms
 Pets are accepted
 Parking lot
 Quiet surroundings
 Safe deposit box
 Phone at reception
 TV sets in rooms
 Cheques accepted