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

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Father's Day Cook-In Menu

Father's Day Cook-In Menu

Hello everyone. Was your Cuban vacation fun? It’s early in the week. I just wanted to remind you guys that Father’s Day is coming and what better place to buy a gift from than my site? I also think that grilling, the suggested Father’s Day theme, is fine, but not on Father’s Day. Like Dad really wants to cook? How about this, a baseball day. You don’t actually need to purchase tickets, just watch my team, the Atlanta Braves. Besides the tickets are too expensive these days.

The idea is to create the stadium at home. I have a big screen T.V. with stadium sound, but you can turn on the T.V. and all the radios for the same spectacular results. Cut off jeans and white tank tops are a must, oh and turn off the air conditioning. You might want to open the windows though. We will serve dear old Dad the same food as at the stadium, only better because they’re my recipes.

I must suggest Beer, preferably Budweiser and peanuts in the shell. If you really love Dad let him throw the shells on the floor. Otherwise we’ll recreate some of my favorite foods. I’m assuming you can buy the Ball Park Franks and buns on your own.

Wesley’s Daddy’s Day Baseball Recreation



Hotdogs with Braves Chili

Hot Soft Pretzels


Chocolate Dipped Chocolate Malted Ice Cream Cones

Braves Chili:

Makes 6 cups

3 tablespoons olive oil

3 cups finely diced yellow onion

5 garlic cloves, minced

2 pounds ground beef

2 tablespoons chili powder

1 tablespoon ground cumin

1 tablespoon oregano

2 teaspoons unsweetened cocoa powder

2 teaspoons salt

1 teaspoon celery seeds

1 teaspoon ground turmeric

1 teaspoon ground cinnamon

1/2 teaspoon dried crushed red pepper

2 cups tomato juice

2 cups canned beef broth

1/4 cup yellow corn meal

Heat oil in a heavy large pan over medium heat. Add onion and garlic and cook until translucent, stirring occasionally, about 10 minutes. Add beef and cook until brown, crumbling with a fork, about 8 minutes. Mix in chili powder and next 8 ingredients and stir 3 minutes. Add tomato juice  and broth and bring to a boil, stirring occasionally. Reduce heat and simmer until liquid is reduced by 1/3, about 1 1/2 hours. Add cornmeal and stir 2 minutes. Serve over hotdogs.

Soft Pretzels

Makes about 15


2 teaspoons sugar

1 package yeast

2 cups warm water

2 teaspoons salt

2 tablespoons oil

1 1/2 cups whole wheat flour

1 3/4 cups bread flour

Poaching Liquid:

6 cups water

1 12-ounce amber beer, at room temperature

3 tablespoons baking soda

1 large egg beaten with 2 tablespoons water for egg wash

Coarse salt

Preheat the oven to 350 degrees. Lightly oil a baking sheet. In a large bowl, combine the sugar, yeast, and warm water. Let stand for about 10 minutes, until the mixture foams and swells. Add the salt and oil. In the bowl of an electric mixer fitted with a dough hook, combine the flours. Add the yeast mixture 1 cup at a time, mixing well after each addition. With the mixer on low, knead the dough until it pulls away from the sides of the bowl and is smooth and elastic. Turn the dough out onto a lightly floured surface. Roll into 8x15-inch rectangle about 1/4-inch thick. Cut into 15 6 to 8 inch long strips about 1 inch wide and twist each into a pretzel shape.

In a large pot, combine the water, beer, and baking soda and bring to a simmer over medium heat. Using a slotted spoon, lower the pretzels into the liquid without crowding. Poach for 30 seconds, then remove from the liquid with the slotted spoon and put seam side down on the baking sheet. Lightly brush each pretzel with the egg wash and sprinkle with the salt. Bake for about 10minutes, or until golden brown.

Chocolate Malted Ice Cream:

8 oz semisweet chocolate, chopped

2 cups whipping cream

2 cups half and half

4 egg yolks

3/4 cup sugar

3/4 cup plain malted milk powder

1 tablespoon vanilla extract

Melt chocolate in top of double boiler over simmering water, stirring until melted. Pour into large bowl. Scald cream with half and half in heavy medium saucepan. Whisk yolks and sugar in medium bowl. Gradually whisk cream mixture into yolks. Return mixture to saucepan and stir over medium low heat until custard thickens and leaves path on back of spoon when finger is drawn across, aboaut 5 minutes; do not boil. Gradually whisk custard into chocolate. Whisk in malted milk and vanilla (custard may appear grainy). Press plastic wrap on surface of custard and refrigerate until cold. Process in ice cream maker according to manufacture’s instructions.

2 cups finely chopped walnuts

8 ounces semisweet chocolate, chopped

2 tablespoons vegetable oil

12 sugar cones.

Pack some ice cream into hollow part of each cone. Top with a scoop. Place each cone ice cream side up in a glass and freeze until really firm. Place nuts on a plate. Place chocolate in medium metal bowl. Place bowl over pot of barely simmering water and stir until chocolate melts. Remove bowl from over water. Mix oil into chocolate. Let chocolate stand until cool but still liquid. Dip ice cream end of one cone into chocolate rotating to coat completely and tilting bowl if necessary. Hold cone until chocolate is almost set, about 10 seconds. Immediately roll bottom half into nuts, freeze again. Repeat and enjoy.

menu061301, 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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