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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 Anti-Aging Birthday Celebration

Wesley’s Anti-Aging Birthday Celebration

Party Shrimp Salad Sandwiches

Fried Mozzarella on Spaghetti Sticks with Pizzaola Sauce

Vidalia Onion Dip

Lemon Grilled Chicken Satays

Zucchini Zips

Chocolate Cherry Cookies

Party Shrimp Salad Sandwiches:

4 1/2 ounce can shrimp, drained and mashed

2 tablespoons grated onion

Lemon juice to taste

4-6 drops Tabasco sauce

 3 ounces cream cheese, softened

Mayonnaise

Thin sliced bread

In a bowl combine shrimp, onion, lemon juice, Tabasco, cheese and just enough mayonnaise to make a spreadable consistency. Trim crust from bread. Spread filling on bread and assemble sandwiches. Cut into triangle or finger sandwiches. Makes about 16 sandwiches.

Mozzarella Cubes on Spaghetti Sticks with Pizzaola Sauce:

Pizzaola Sauce:

1 tablespoon olive oil

1/3 cup finely chopped onion

1 garlic clove, crushed through a press

1 cup tomato sauce

1/4 cup water

1 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon hot red pepper flakes

Mozzarella Cubes:

1 pound mozzarella cheese, preferably fresh, cut into thirty-six 1/2 inch cubes

1/2 cup all-purpose flour

3 large eggs, beaten

3/4 cup dried Italian seasoned bread crumbs

About 10 strands spaghetti, broken into thirty-six 3-inch lengths

Vegetable oil for deep frying

To make the sauce: In a small saucepan over medium heat, heat the oil. Add the onion and cook, stirring occasionally, until golden, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the tomato sauce, water, oregano, basil, and red pepper flakes. Bring to a simmer and reduce heat to low. Simmer until slightly thickened, about 10 minutes. Set aside and keep warm (or reheat later)

To make the cubes: Preheat the oven to 200 degrees. Line one baking sheet with waxed paper and another with paper towels. In a deep dutch oven, heat the oil over high heat at a depth of 2 to 3 inches to 365 degrees.

Place the flour in a shallow bowl. Beat the eggs in another shallow bowl. Place the bread crumbs in another bowl. One at a time, roll each cube in the flour, dip in the eggs, then coat completely with the bread crumbs. Set aside on the waxed paper.

Deep fry the spaghetti noodles (uncooked noodles) until golden brown, about 2 minutes. Transfer to paper towels to cool. In batches without crowding, fry cubes until golden brown, about 3 minutes. Transfer to paper towels and keep warm in the oven while frying the rest.

To serve, spear each cube with a stick and put the sauce in a bowl for dipping.

Vidalia Onion Dip:

1 tablespoon light vegetable oil

1 clove garlic, peeled and minced

1 1/2 cups chopped Vidalia onion (or other sweet onion)

1 1/2 teaspoons sugar

1 teaspoon dried thyme

1/4 cup strong beef stock

2 tablespoons medium dry sherry

8 oz. cream cheese

1/4 cup sour cream

1 tablespoon minced fresh chives

Kosher salt

Heat the oil in a large skillet. Add the garlic and 1 generous cup of the onions, and sauté over medium high heat until softened (do not brown), 3 to 5 minutes. Sprinkle with the sugar and the thyme, drizzle in the stock and sherry, and simmer until the liquid is reduced to 1 tablespoon, about 2 minutes. Remove from the heat and allow to cool to room temperature. Combine the cream cheese and sour cream in a mixing bowl and whip together with an electric mixer on high speed to soften and combine. Add the cooled onion mixture and stir or blend in on low speed. Stir in chives and remaining raw onions. Season to taste with salt. Spoon into a serving bowl and serve with crackers such as Triscuits.

Grilled Lemon Chicken Satays:

3/4 cup freshly squeezed lemon juice

3/4 cup olive oil

2 teaspoons salt

1 teaspoon pepper

1 teaspoon dried thyme

2 pounds boneless chicken breasts, halved and skin removed

Whisk together the lemon juice, olive oil, salt and pepper, and thyme. Pour over the chicken breasts in a glass dish. Cover with plastic and refrigerate for 6 hours or overnight. This can be one in a ziplock baggie as well. Heat a grill to medium high heat and cook the chicken for about 10 minutes per side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch thick slices. Stick wooden skewers in the pieces and serve.

Zucchini Zips:

4 cups zucchini, thinly sliced

1 cup onion, chopped

1/2 cup butter

2 tablespoons parsley, chopped

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon basil

1/4 teaspoon garlic powder

1/4 teaspoon oregano

2 eggs, well beaten

8 ounces mozzarella cheese, grated

2 teaspoons Dijon mustard

1 1/2 cans (8 oz) refrigerated crescent rolls

In a large skillet, cook zucchini and onion in butter until tender. Stir in parsley and seasonings. In a large bowl, blend eggs and cheese. Stir into vegetable mixture. Preheat oven to 375 degrees. Separate dough into sections and press over bottom and up the sides of an ungreased 9x13 inch pan. Spread this “crust” with mustard. Pour veggie mixture evenly over the dough. Bake for 20 –23 minutes. Let sit in dish for 15 minutes before cutting into squares to serve.

Chocolate Cherry Cookies:

1 1/2 cups all-purpose flour

1/2 cup unsweet cocoa powder

1/2 cup butter or margarine

1 cup sugar

1/4 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1 egg

1 1/2 teaspoons vanilla

48 undrained maraschino cherries (about a 10 oz jar)

1-6 oz pack semisweet chocolate pieces

1/2 cup sweetened condensed milk

In a medium bowl combine flour and cocoa powder. Set aside. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add sugar, salt, baking powder, and baking soda. Beat until well mixed. Add egg and vanilla and beat well. Gradually beat in dry mixture.

Shape dough into 1 inch balls: place on ungreased cookie sheets. Press down center of each ball with thumb. Drain cherries, reserving juice. Place one cherry in the center of each cookie.

For frosting, in a small saucepan combine chocolate pieces and sweetened condensed milk. Heat and stir over medium heat until chocolate is melted. Stir in 4 teaspoons of reserved cherry juice. Spoon about 1 teaspoon frosting over each cherry, spreading to cover cherry. If necessary frosting may be thinned with additional cherry juice.

Bake in 350 degree oven about 10 minutes or until edges are firm. Transfer to wire racks and let cool.



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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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