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Southernfood.com, L.L.C.
1205 Johnson Ferry Rd Suite 136-419 Marietta, GA 30068

Secure On Line Ordering 24 hours a day.100% Satisfaction Guaranty - "If you don't like it send it back we will eat it"


Menu of the Week

Wesley's Fireside Menu

I recommend a fireside dinner (or lunch, whatever) for this week’s menu. It’s only these dead of the winter months that we can eat like this, no bathing suits even in Florida. Crank up that fire, pour yourself a big glass of Merlot (red wine) and settle down to this wonderful meal. This meal is also cool because you can freeze (as in outside) what you don’t need.

You can freeze, in your freezer of course, the unused artichoke rounds before baking. Pull them out when you need an appetizer and bake them frozen then cut them when they’re done. You can also freeze the soup if there is any left over. You may have to add water when thawed and reheated. The hamburgers-in-a-roll can be frozen uncooked and baked frozen. Never let bread thaw before baking it. This meal should serve 8, but you should serve 2 and freeze the rest wherever you want.

A Lucky Fireside Supper with Wesley

Broiled Artichoke Rounds

Navy Bean and Kielbasa Soup

Hamburgers-in-a-roll

Bourbon Pecan Pie

Broiled Artichoke Rounds:

2 14-oz cans artichoke hearts

1 cup mayonnaise

1 cup grated Parmesan cheese

6 English muffins split

Paprika

Drain artichokes and coarsely chop. Stir in mayonnaise and Parmesan cheese. Mound cheese mixture on muffin halves and spread evenly. Sprinkle with paprika and bake on cookie sheet at 400 for about 15 to 20 minutes, until crisp.

Navy Bean and Kielbasa Soup:

2 1/3 cups dried Great Northern beans

6 cups water

4 cups water

4 cups chicken broth

1 pound Kielbasa sausage, sliced 1/4 inch thick

1 1/4 cups chopped onion

1/2 green pepper, chopped

2 cloves garlic, chopped

2 cups canned tomatoes, undrained and chopped

1 cup diced carrots

1/4 cup water

1 teaspoon salt

1 teaspoon oregano

1/4 teaspoon pepper

1 bay leaf

Wash and sort beans. In a 5 quart saucepan, combine beans and 6 cups water. Bring to a boil, reduce heat; simmer uncovered for 2 minutes. Remove from heat and let sit for1 hour; drain reserving 1 cup liquid and 3 cups beans. Combine 4 cups water and chicken broth; bring to a boil. Add rest of drained beans. Reduce heat, cover and simmer for 1 1/2 hours or until beans are tender. In a large skillet, sauté sausage for 3 minutes. Add onions, green pepper and garlic; sauté until onions and green peppers are tender. Stir in remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 30 minutes. Remove bay leaf. In a food processor or blender, puree the reserved beans and liquid. Stir this into the sausage mixture. Simmer, uncovered until thoroughly heated.

Hamburgers-in-a-roll:

2 pounds extra lean ground beef

8 unsliced French, sourdough, or Kaiser rolls

Garlic powder to taste

1/2 cup thinly sliced green onions

1/2 cup chili sauce

1/2 teaspoon dry mustard

1 cup grated cheddar cheese

Cut a thin slice from the top of each roll. Using your fingers, pull out the inside bread dough, leaving a shell about 1/2 inch thick. Sprinkle a little garlic powder inside each prepared roll. Mix ground beef, onions, chili sauce, dry mustard, and cheese. Divide mixture evenly among rolls and place on baking sheet. Bake at 350 degrees for 15 minutes without the tops, add extra cheddar cheese if desired. Replace tops and bake an additional 20 minutes until rolls are crispy and filling is firm.

Bourbon Pecan Pie:

5 1/2 tablespoons butter, softened

1/2 cup dark brown sugar

3 eggs

1/4 teaspoon salt

1 cup dark corn syrup

1 tablespoon bourbon

1 cup chopped pecans

1 tablespoon flour

Pastry for a 9 inch pie, baked (buy the shell)

8 to 10 whole pecans for garnish

1/2 cup heavy cream, whipped, flavored with 2 tablespoons sugar and 3 tablespoons bourbon, optional

Preheat the oven to 350 degrees. Cream the butter and add the brown sugar slowly, beating constantly until all is absorbed and the mixture is fluffy. Add the eggs one at a time, beating continuously after each addition; then add the salt, corn syrup and bourbon. Toss the pecans in the flour, then fold them into the filling. Pour the filling into the crust.

Place in the oven and bake for 35 minutes or until the filling is firm. Decorate the top by making a border of pecan halves and bake for 5 minutes more. Garnish with the whipped cream if desired.



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Southernfood.com, L.L.C. 1205 Johnson Ferry Rd Suite 136-419 Marietta, GA 30068 Local: 404-725-2933 Orders in before 2 P.M. E.S.T. will be shipped same day (normal business days, click on "About Us" for delivery times) Southernfood.com / southernfood.com customerservice:sales@southernfood.com
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