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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"


A skier’s Lunch!

A skier’s lunch!



Believe it or not!!

A lot of times down in the South, we decide to head somewheres else. Don’t ask why, but maybe it be because we like to ski, and I mean in the snow. We don’t get much snow around here, only ice which makes for poor skiing. So take this menu wherever you go if it’s cold because it’ll warm your body parts.

Tabasco Japeleno Tabs (buy em)

Georgina’s Famous Vegetable Soup

Grilled Ham and Brie Sandwiches

Wickles Wickedly Delicious Pickles (buy em)

Serves 6 (freeze leftover soup)

Georgina’s Famous Vegetable Soup

8 cups water

4 beef bouillon cubes

1 lb. stew beef (lean if possible), cut into small pieces – ya know – soup size

2 medium onions, chopped

3 carrots, halved and sliced thinly

3 celery stalks, sliced thinly

2 medium baking potatoes, peeled and chopped into ½ inch pieces

¾ cup corn kernels, fresh or frozen

¾ cup sliced green beans, fresh or frozen

¾ cup sliced okra, fresh or frozen

1 large can (28 oz.) crushed tomatoes

Salt, pepper, and Tabasco to taste

Please note: Feel free to add or subtract vegetables according to your preference.

Bring water to a boil and add the bouillon to dissolve. Then add the beef and let simmer. Scrape all the gray foam off with a spoon, then add the onions and let cook for about 10 minutes. Add the carrots and celery, let cook for 10 minutes. Then add the rest of the ingredients and let simmer for an hour. Make sure the potatoes don’t get too mushy. You may need to add more water. The key ingredients in this soup are salt and pepper. When done

please use a lot of these, Tabasco doesn’t hurt either.

If you freeze leftovers, make sure you boil the soup when reheating as the tomatoes have a tendency to separate, this will bring them back together.

Grilled Ham and Brie Sandwiches:

 

12 slices pumpernickel bread

Creole mustard

1 lb. thinly sliced smoked ham (Virginia ham from the deli is good)

1 lb. Thinly sliced Brie cheese

½ cup butter, room temperature (or use the stuff in the plastic tub)

Butter one side of each slice of bread. Turn six of them butter down side on the counter. Spread with mustard then layer with ham and Brie. Spread other six slices with mustard, on unbuttered side ya know. Put mustard side down on other stuff. Heat pan or griddle to medium heat and grill sandwiches. When brown to your likin turn them over and grill again. Eat.



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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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