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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"


Weekend Breakfast

Weekend Breakfast

Spring is on its way and we Southerners are ready for the gorgeous blossoms. We all love to go to the mountains or to visit friends for the weekend. When these special occasions arise, it’s the perfect time to fix up a hearty breakfast for yourself and your guests. Or, maybe you as the guest could share your culinary talent with this easy to follow menu.

Serves 8

Lakehouse Coffee "Southern Pecan" (buy it)

Broadbents Country Style Bacon (buy it)

Corned Beef Hash

Poached Eggs

Blueberry Orange Muffins

Honeyberry Farms Honey Jelly (buy it)

Corned Beef Hash

Most of the preparation can be done in advance.

2 small baking potatoes (about 2/3 LB)

6 Tab butter (use unsalted always!)

1 cup each ½ inch diced red, yellow, and green bell peppers (or you can be cheap and just use green)

1-cup ½ inch diced yellow onion

½ cup ½ inch diced celery

Fresh cracked black pepper

¼ teas salt

pinch cayenne pepper

4 – 4 ½ lbs corned beef, cut into ½ inch cubes

5 Tab chopped parsley

In a medium saucepan of cold salted water, bring the unpeeled potatoes to a boil. Boil until slightly undercooked, about 20 minutes. Drain and cool to room temp, then peel and cut into ½ inch chunks.

Melt 2 Tab butter in large frying pan and add peppers, onion, and celery. Cover and sweat over low heat for 3 or 4 minutes. Add pepper, salt, and cayenne and continue cooking, uncovered, on low for an additional 3 minutes. Remove from pan immediately and let cool. Place a large nonstick skillet over high heat and melt the remaining 4 Tab butter. Add potatoes and cook until golden brown. Reduce heat to medium and add the corned beef and the vegetable. Cook until heated through. Season to taste with more salt and pepper and garish with parsley. Serve with:

Poached Eggs

8 cups cold water

¼ teas salt

1 teas white vinegar

8 large eggs

Place water in shallow saucepan, add salt and vinegar, and bring to a boil over high heat. Reduce the heat to a slow simmer. Break 4 eggs one at a time into a small bowl or cup. Gently slide each egg into the simmering water from the side of the pan. Poach eggs 2 minutes for soft poach. Using a slotted spoon, remove eggs from water and drain. Put on plate and cover gently with foil to keep them warm. Repeat with other 4 eggs, or use 2 saucepans at the same time. But that’s tricky.

Blueberry orange Muffins

3 cups sifted flour

4 teas baking powder

¼ teas baking soda

¾ cup sugar

1-½ teas salt

2 cups blueberries

2 eggs slightly beaten

¾ cup milk

½ cup butter, melted

1 Tab grated orange peel

½ cup plus 4 teas orange juice

¼ cup butter, melted

1 cup sugar

2 teas cinnamon

Preheat oven to 425. Sift together flour, baking powder, baking soda, sugar and salt. Stir in blueberries, tossing lightly until coated. Beat together eggs, milk, ½ cup melted butter, orange peel and orange juice. Pour into dry ingredients and stir until just moistened. Fill greased or lined muffin tins (medium sized) 2/3 full. Bake for 25 minuets. Remove from tins after 5 minutes and brush tops with melted butter and sprinkle with mixture of 1-cup sugar and 1 teas cinnamon. Makes 24. Serve with honey jelly.



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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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