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Company Information:, L.L.C.
1205 Johnson Ferry Rd Suite 136-419 Marietta, GA 30068

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Wesley’s Diner Food Recipes

Wesley’s Diner Food Recipes


Hello everyone when you travel you should seek out local diner food. If you’re in Atlanta, go to The Varsity. If you’re in New Orleans, go to Mother’s. If you’re in Maine, go to The Lobster Shack. Get the picture? So this week I’m going to focus on diner food. Gotta love those blue-plate specials. Don’t laugh at the burger recipe because this is exactly my type of meal.

You’ll get a work out from all the whisking required, but it’ll burn off some of those calories from the pie. Remember, bananas turn brown so garnish it right before you serve it. A food processor will come in handy for the coleslaw

Chicken Noodle Vegetable Soup

Old Fashioned Greasy Hamburger


Beer-Battered Onion Rings

Banana-Coconut Cream Pie

This menu will serve 6

Chicken Noodle Vegetable Soup:

6 cups chicken stock

1 yellow onion, finely chopped

2 carrots, peeled, halved lengthwise and sliced thinly

2 celery stalks, thinly sliced

2 zucchini, thinly sliced

2 tablespoons finely chopped fresh parsley

2 oz dried very thin noodles

1/2 cup shredded or cubed, skinless cooked chicken meat

Salt and freshly ground pepper

In a large saucepan over medium-low heat, bring the chicken stock to a simmer. Add the onion, carrots and celery and continue to simmer until the vegetables are slightly soft, about 10 minutes. Add the zucchini and 1 tablespoon of the parsley and cook until the zucchini is just tender, about 10 minutes longer.

Add the noodles and simmer until they are just tender, 3-4 minutes, or according to the package directions. Three minutes before the noodles are done, add the chicken and heat through. Season to taste with salt and pepper. Sprinkle with the rest of the parsley.

This must be served with Saltines.

Old Fashioned Greasy Hamburger:

1/4 pound ground beef (chuck)

1/2 teaspoon salt, or to taste

1/4 teaspoon pepper

1 teaspoon finely chopped onion

1 hamburger bun and some butter

Mix all ingredients except the bun. Lightly pat into a burger about 1/2 inch thick. If you want a juicy burger, don’t pack the meat. Fry the patty on the grill or in an iron skillet over medium high heat for a few minutes then turn over and cook a few minutes more. Please don’t over cook it.

Lightly butter the top and bottom of a bun, place on grill until golden brown (or toast it). Spread mustard on bottom half, pile with chopped onions, pickles and meat patty. Spread mayonnaise or mustard on top half of bun. Pat the top of the bun with a spatula loaded with hamburger grease. Provide lettuce, tomato, and catsup if desired.



3 tablespoons cider vinegar

1 tablespoon sugar

2 cups mayonnaise

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

3 tablespoons finely chopped fresh parsley


1/2 small head red cabbage, shredded

1 small head green cabbage, shredded

2 carrots, peeled and shredded

Stir together the dressing ingredients and add to the mixed cabbages.

Beer-Battered Onion Rings:

3 large yellow onions

2 cups milk, chilled

2 cups ice water


1 1/3 cups all-purpose flour

1 teaspoon salt

1 tablespoon dry mustard

1/4 teaspoon freshly ground pepper

2 eggs, at room temperature

2 tablespoons vegetable oil

3/4 cup beer, at room temperature

Dash of Tabasco sauce

Vegetable oil or peanut oil for frying

Slice the onions crosswise about 1/2 inch thick and then carefully separate the slices into rings. You should have about 8 cups. Place the rings in a wide shallow dish in as few layers as possible. In a bowl, whisk together the milk and ice water. Pour evenly over the onions. Cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight. Very carefully turn the rings at least once to soak them evenly. Meanwhile, make the batter. In a large bowl, whisk together the flour, salt, dry mustard, and pepper; set aside. In a bowl lightly beat the eggs; whisk in the vegetable oil, and then the beer and Tabasco, mixing well. Make a well in the center of the flour mixture and pour in the egg mixture all at once. Using a whisk and starting in the center of the bowl and working outward, whisk until the mixture is free of lumps. Cover and let stand for at least 2 hours or as long as overnight in the refrigerator.

Line 2 baking sheets with a double layer of paper towels. Using tongs, remove the onion rings from the milk mixture, shaking off the excess liquid, and let drain on one of the prepared sheets. Pat the onion rings dry with more paper towels to remove all excess moisture. In a deep-fat fryer or large heavy saucepan over medium-high heat, pour in vegetable oil to a depth of at least 3 inches. Heat until the oil registers 375 degrees on a fat frying thermometer, or until a bread cube dropped in browns in about 45 seconds.

Stir the batter. Working in batches and using the tongs, dip the onion rings into the batter, shaking off any access. Quickly but carefully drop them into the hot oil. Fry them turning occasionally with the tongs until they are a deep golden brown, 4-5 minutes. Transfer the cooked ones to the other paper towel lined sheet. Cook them all and serve them.

Banana-coconut Cream Pie:

3/4 cup flaked coconut

2 3/4 cups milk

1/2 cup plus 2 tablespoons sugar

1/4 cup cornstarch

1 tablespoon flour

1/8 teaspoon salt

4 egg yolks

2 tablespoons butter

2 teaspoons vanilla extract

3 medium bananas

1 cup heavy cream

2 teaspoons dark rum

1 9-inch fully baked pie shell, just buy one and bake it

Preheat the oven to 350 degrees. Spread 1/2 cup coconut on a cookie sheet. Bake 5 to 6 minutes, stirring occasionally, until golden brown. Set aside. In a small saucepan, heat 2 cups milk over medium heat. In a medium saucepan, whisk together 1/2 cup sugar, cornstarch, flour, and salt. Whisk in 3/4 cup cold milk. Whisk in egg yolks. Gradually whisk in hot milk. Cook over medium heat, whisking gently, until mixture comes to a boil, 2 to 3 minutes. Reduce heat to low and simmer, whisking constantly for 2 minutes. Remove from heat; add butter and vanilla, stirring until butter melts. Let filling cool 15 minutes. Cover and refrigerate for 15 minutes.

Sprinkle half of toasted coconut over pie shell. Thinly slice 2 bananas and arrange evenly over coconut. Sprinkle with remaining toasted coconut. Pour filling into shell. Cover and refrigerate until cold, about 4 hours. Just before serving, in a medium bowl with electric mixer on high speed, beat cream with remaining 2 tablespoons sugar and rum until soft peaks form. Fold in 1/4 cup untoasted coconut. Spread over filling. Slice remaining banana and garnish top of pie.

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