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Company Information:, 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"

In Honor Of.....

In Honor of...

There’s always an occasion in the springtime to honor those blushing brides or expectant mothers. This menu is the perfect do ahead luncheon for all Southern belles, so they can relax and sip a mimosa or bloody mary while their guests arrive. Don’t let this scare you, it’s easy and really impressive. You know we like to impress people with our hospitality down here! By the way this works as a buffet as well as a seated luncheon.

  • Salem's Cool Classic Cheese Straws(buy them)
    Shrimp Crepes
  • Green Vegetable Salad with Orange Hazelnut Dressing
  • Onion Parmesan Puffs
  • Frozen Lemon Pie
  • Serves 10

Shrimp Crepes:

Lemon Sauce:

2 sticks butter

1 ½ cups flour

10 cups chicken stock (use Knorr cubes)

juice of 3-4 lemons

salt and pepper to taste

tarragon to taste, optional

White wine sauce:

2 sticks butter

1 ½ cups flour

8 cups milk

1 cup dry white wine

1 cup cream

1 Tabsp salt

1 teasp white pepper

¼ teasp nutmeg


2 lbs shrimp

seasoned salt

Gruyere cheese, grated

Fresh mushrooms. Sliced and sautéed in butter

Artichoke hearts, quartered

Bacon, cooked and finely chopped
grated Parmesan cheese


Garnish: thin lemon slices and sliced pimentos

Crepes (see below)

Lemon sauce: Make a roux using butter and flour (that means stir flour into melted butter over med heat). Cook at least3 minutes stirring constantly. Do not let it brown. Add remaining ingredients and stir until thick. This usually must come to a boil first.

White wine sauce: Make a roux using butter and flour. Cook until frothy, at least 3 minutes, stirring constantly. Add milk to roux in steady stream, stirring constantly. When sauce is thickened add remaining ingredients.

Filling: Partially cook shrimp, clean and devein. Season with seasoned salt

To assemble crepes: Fill each crepe with small amounts of shrimp, Gruyere cheese, mushrooms, and 2 Tabsp lemon sauce. Roll up crepe and place in baking dish. Continue making crepes until you run out of something, there should be about 20. Place artichoke hearts around crepes and top with white wine sauce. Sprinkle bacon, Parmesan, and paprika over crepes. Garnish and bake at 450 degrees for about 12 minutes or until bubbly and slightly browned.


1 cup cold water

1 cup cold milk

4 eggs

¼ teasp salt

2 cups sifted flour

4 Tabsp butter, melted

Put all ingredients in blender and blend well. Let sit overnight in refrigerator. If too thick, dilute with milk. Place 2 Tabsp in hot crepe pan, which has been greased with margarine. Swish batter around pan and cook about 1-½ minutes. Turn and cook other side. Put margarine in pan as needed. Cool on rack a few minutes before stacking.

Green Vegetable Salad with Orange Hazelnut Dressing:

¾ lb sugar snap peas, strings removed

¾ lb green beans cut into 1-inch pieces

1 large broccoli bunch cut into florets


¾ cup olive oil

1/3 cup redwine vinegar

1/3 cup orange juice

1 Tabsp grated orange peel

½ cup hazelnuts, toasted and finely chopped

Separately blanch vegetables in boiling water until bright green, Drain and rinse in cold water to stop the cooking process. Combine all vegetables in large bowl. Chill quickly. Whisk dressing ingredients together, then mix in hazelnuts. Pour dressing over and garnish with strips of orange peel, if desired.

Onion Parmesan Puffs:

1 ½ cups water

1 ½ sticks unsalted butter

2 cups coarsely chopped onions

2 teasp salt

1 ½ flour

6 eggs

1 cup freshly grated Parmesan cheese

Preheat oven to 400 degrees and grease 2 cookie sheets. Bring water to a boil in a medium saucepan and add 1 stick of the butter. Meanwhile sauté the onions in the remaining butter until wilted, about 5 minutes. When butter has melted in the water and mixture has come to a boil again, add salt and flour all at once. Turn the heat down to low and stir for a few minutes until mixture makes a ball and pulls away from the side of the pan. Off the heat beat in the eggs, one at a time, until each is fully incorporated before adding the next. Add cheese and onions, mixing thoroughly. Drop heaping Tablespoons of dough onto greased cookie sheets. Brush tops with milk and sprinkle with additional Parmesan if you like. Bake until golden and puffy, about 35-40 minutes. Makes about 24 puffs

Frozen Lemon Pie with Ginger Crumb Crust:


1 ¼ cups gingersnap crumbs

3 oz. sliced crystallized ginger

2 Tabsp sugar

½ teasp ground ginger

2 Tabsp unsalted butter, melted

Preheat oven to 350 degrees with a rack in the middle. In a food processor, process the crumbs, crystallized ginger, sugar and ground ginger until they are as fine as possible. Transfer the mixture to a bowl and add the melted butter. Press the crumb mixture over the bottom of an 8-inch springform pan or a 9-inch pie plate. Bake for 10 minutes on a sheet of foil. Let cool completely.


1 1/3 cups superfine sugar (you can do this in your food processor, just grind it up)

2 2/3 cup heavy cream

grated rind and juice of 4 lemons

pinch of salt

shredded lemon rind for topping

In a medium bowl, stir together sugar, cream,  lemon rind and juice and salt until the sugar dissolves. Pour the mixture into the cooled crust and freeze overnight. Sprinkle with lemon rind, cut and serve, yum yum.

menu040400, 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) /, L.L.C. has earned a Top Customer Service Rating at Yahoo Shopping Top Service
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