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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"


Wesley's "Come to Me" Cocktail Party

Wesley's "Come to Me" Cocktail Party
(This means pass the food)

This menu serves 10

 

Hello everyone. Spring is here. We now can wear our white clothes. I've figured out that the less white garments that you have, the better. Don't limit yourself to 4 1/2 months of wearability. Although I do look good in white especially when I have a tan.

Next subject, a Spring cocktail party. The social season cranks up around April so I'll give you a menu to please your friends. I recently attended a birthday party for a friend. Hors d'oeurves were passed and it was lovely. Food comes to you for a change. Oh, they passed drinks too, even better.

Wesley's "Come to Me" Cocktail Party

(This means pass the food)

This menu serves 10

Cajun Chicken Bites With Apricot Mustard Sauce

Spinach Balls

Crab Toasts

Pesto Cheese Stuffed Mushrooms

Smoked Salmon on Potatoes with Dill Sauce

Cajun Chicken Bites:

Spice Mix:

1 teaspoon cayenne pepper

2 teaspoons ground black pepper

1 teaspoon white pepper

2 teaspoons thyme

1 tablespoon garlic powder

Salt to taste

Apricot Mustard:

1 1/2 cups apricot preserves

6 tablespoons Creole style mustard

5 boned skinned chicken breast halves

cut into bite-sized pieces

2 tablespoons margarine

2 tablespoons vegetable oil

To make spice mixture, combine all ingredients in a zip lock bag and shake. To make the sauce, heat the preserves and mustard over low heat until melted and blended. Cool. Sprinkle the chicken with the spice mix and let stand 30 minutes or up to several hours. Heat the margarine and oil over medium heat. Sauté chicken until done, about 5 minutes, drain on paper towels and serve with the sauce in a small bowl on the tray that you pass.

Spinach Balls:

2 (10 oz) packs frozen spinach

2 cups herb-flavored stuffing mix

1 large onion, finely chopped

6 eggs, well beaten

1/2 cup grated Parmesan cheese

3/4 tablespoon cayenne pepper

1 1/2 teaspoons garlic salt

1-2 teaspoons Creole seasoning (optional)

Preheat oven to 325 degrees. Lightly grease a cookie sheet. Cook spinach according to package directions and drain well, squeezing to remove excess moisture. Combine withstuffing mix, chopped onion, eggs, margarine, cheese, cayenne, and garlic salt. Mix well. Shape into 3/4-inch balls and place on cookie sheet. Bake 15 to 20 minutes. These can be frozen by placing the sheet in the freezer

until the balls are hard, then transferring to a zip lock bag. To serve, thaw slightly and bake 20 to 25 minutes.

Crab Toasts:

8 ounces cream cheese

1 tablespoon garlic powder

1/4 cup chardonnay (wine)

1/4 cup chopped green onions

1/2 teaspoon coarsely ground pepper

1/2 teaspoon Worcestershire sauce

1/4 teaspoon Tabasco

1/4 teaspoon grated lemon zest

1 teaspoon freshly squeezed lemon juice

1 teaspoon Creole mustard

1/2 lb crabmeat, picked over

1 loaf French bread, sliced lengthwise

1 cup grated cheddar cheese

Preheat oven to 350 degrees. Melt cream cheese in saucepan over medium heat. Place garlic powder and wine in medium bowl and add the melted cream cheese, stir to combine. Add the green onions, pepper, Worcestershire, and Tabasco and stir well. Cook over medium heat until heated through, about 2 minutes. Stir in lemon zest, juice, and mustard. Remove from heat and gently stir in the crabmeat. Spread mixture over open face of French bread and sprinkle generously with cheese. Bake until top is golden and bubbly, 7 to 8 minutes. Remove from oven and slice into 1-inch pieces. Pass on a tray.

Pesto Cheese Stuffed Mushrooms:

2 pounds large mushrooms

1 tablespoon olive oil

1-2 cloves garlic, crushed

1/2 cup fresh basil leaves (or 1 tablespoon dried)

3 tablespoons ricotta cheese

2 tablespoons bread crumbs

2 tablespoons Parmesan cheese

Pinch of cayenne pepper

1 tablespoon chopped pine nuts (optional)

Preheat oven to 400. Clean mushrooms; remove the stems and chop them. Set caps aside. In a large skillet, heat olive oil; sauté mushroom stems and garlic 2 to 3 minutes; add basil and cook about 1 minute. Remove from heat. Add ricotta cheese, breadcrumbs, Parmesan cheese, pepper and pine nuts. Fill mushroom caps and bake for 12 to 15 minutes, until lightly brown.

Smoked Salmon on Potatoes with Dill Sauce:

Dill Sauce:

1 cup sour cream

1/2 cup minced fresh dill

2 tablespoons Dijon mustard

2 tablespoons light brown sugar

Salmon and Potatoes:

3 lbs. small new potatoes

6 tablespoons olive oil

2 tablespoons finely grated lemon zest

Salt and pepper to taste

1 lb thinly sliced smoked salmon

For sauce, combine all ingredients and mix until sugar is dissolved. Chill. For Salmon and potatoes, scoop a depression in the center of each potato and reserve the shell. Combine shells with olive oil and lemon zest in a large bowl. Sprinkle with salt and pepper turning to coat well. Arrange in single layer on baking sheet and bake at 400 for 30 minutes, or until golden brown and tender. Cut the salmon into 1 inch squares. Spoon dill sauce into potato shells and top with a square of salmon. Arrange on a serving tray with fresh dill as the garnish.



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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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