Southernfood.com -The South's Largest Gourmet Grocery Store
404-725-2933
Southern Food Gift Baskets, Southern food, & Corporate Gifts

Southern Food History | Menu of the Week | About Us | Contact Us

Southernfood.com, L.L.C. has a
Rating @
Yahoo Stores!

Search
Home
Make Your Own Gift Basket
Holiday Gift Baskets & Gift Tins
Wedding Favors
Corporate Gifts and Gift Baskets
Southern Food Gift Baskets
Gift Baskets by Occasion
Lapper Trays
Dog & Cat Treats
Gift Sets & Teacher Gifts. etc...
Pelican Bay
Gullah Gourmet
MoonPie®
Nuts and Boiled Peanuts
Cheese Straws
Cookies, Chocolates, Candies & Desserts
Soups & Beverages
BBQ Sauces, Marinades & Dressings
Salsa, Dips & Chips, Pickles
Syrup's, Jellies, Jams and Preserves
Breakfast, Breads and Grains
Cookbooks & Novelties
Menus
Gift Certificates
Privacy Policy
Info
Index
View Cart


Join our mailing list:
All emails will remain strictly confidential and is for our use only.

Make sure you enter your correct e-mail address and enter once. This page will automatically refresh.

Company Information:

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 Favorite Family Meal

Wesley's Favorite Family Meal

It is back to school time, and you don't know what's for dinner; here is a menu that everyone in your family will enjoy. Don’t expect your clothes to fit after this one, but trust me it will be yummy. Hopefully, you’ll have leftovers for another evening, preferably when it’s raining as it is today. The soup can be made with either broccoli or cauliflower, you pick. You can use heavy cream, half-and-half, or light cream. I compromise and use half-and-half. Garnish it with slivered ham if you want, but I don’t think garnishes are necessary for your family. It can be made up to three days in advance. You can skip the Boston Cream Pie because you’re gonna be full but it’s delicious anyway. You can also make it in advance. The meatloaf can be made ahead just don’t bake it until dinnertime. Mashed potatoes should never be made ahead.

 

Broccoli or Cauliflower Cheese Soup

The Perfect Meatloaf

Perfect Mashed Potatoes

Pole Beans

Homemade Biscuits (cheat and use the Gullah Gourmet Mix)

Boston Cream Pie

 

Broccoli or Cauliflower Cheese Soup:

1 lb broccoli or cauliflower, coarsely chopped

6 tablespoons unsalted butter

1/4 cup flour

4 cups chicken broth

2 cups cream (you’re choice)

Salt and pepper

1 cup chopped yellow onion

1 tablespoon minced garlic

1/2 lb fresh mushrooms, chopped

3 tablespoons minced jalepeno peppers

1 cup shredded cheddar cheese

1 cup shredded Swiss cheese

Place the broccoli or cauliflower in a steamer rack set over simmering water and steam until just tender, about 6 minutes. Rinse with cold water to stop the cooking and drain. Chop finely and set aside.

In a soup pot melt 3 tablespoons of the butter over low heat. Add flour and cook stirring constantly for about 3 minutes. Whisk in the broth and cream. Increase heat to medium high and bring to a boil, stirring constantly. Reduce heat to low and simmer stirring occasionally until thickened, about 10 minutes. Season to taste with salt and pepper.

Meanwhile, in a sauté pan, heat the remaining butter over low heat. Add onion and sauté until soft but not golden, about 8 minutes. Add garlic, mushrooms, and jalapenos and sauté until the mushrooms are soft, about 5 minutes longer. Transfer to the cream mixture. Add broccoli or cauliflower and cheeses and cook over low heat until the cheese melts. Do not allow to boil. Serve.

The Perfect Meatloaf:

Brown Sugar Ketchup Glaze:

1/2 cup ketchup

4 tablespoons brown sugar

4 teaspoons vinegar (any type)

Meat loaf:

2 teaspoons vegetable oil

1 medium onion, chopped

2 garlic cloves minced

2 large eggs

1/2 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon ground black pepper

2 teaspoons Dijon mustard

2 teaspoons Worcestershire sauce

1/4 teaspoon hot sauce

1/2 cup milk

1 lb ground chuck

1/2 lb ground pork

1/2 lb ground veal

2/3 cup crushed saltine crackers, about 16

1/3 cup minced parsley

For the glaze, mix all ingredients in small pan, set aside. For the meatloaf, heat oven to 350 degrees. Heat oil in medium skillet. Add onion and garlic; sauté until softened, about 5 minutes. Set aside to cool. Mix eggs with salt, pepper, thyme, mustard, Worcestershire sauce, and milk. Add to meat in large bowl along with crackers, parsley and cooked onion and garlic. Mix with fork until evenly blended and mixture doesn’t stick to the bowl. If it sticks add milk. With wet hands, pat mixture into 9x5-inch loaf shape. Place in foil lined baking pan for easy clean up. Brush with half the glaze. Bake until crisp, about 1 hour. Cool at least 20 minutes and serve with the remaining glaze.

The Perfect Mashed Potatoes:

2 lb russet potatoes, cut into 2-inch chunks

3/4 teaspoon salt

6 tablespoons butter, softened

1 cup milk or cream, warmed

Put potatoes in a large saucepan; add water to cover and ½ teaspoon salt. Bring to a boil and cook over medium heat until potatoes are tender when pierced with a knife, about 15 – 20 minutes. Drain potatoes well and return pan to low heat. Rice the potatoes into the pan or use a food grinder (or just mash them). Do not use a food processor. Add butter and milk, salt and pepper. You may need more salt than called for.

Wesley’s Pole Beans:

2 lb Pole beans

4 beef bouillon cubes

Trim the strings and ends from the beans and break them into bite sized lengths. Add water to cover them in a large saucepan along with the bouillon cubes. Bring to a boil and let boil for about an hour. You really want them to take on a dark color. Add water to the pot as necessary .

Boston Cream Pie:

1 cup plus 2 tablespoons cake flour

1-1/2 teaspoons baking powder

1/4 teaspoon salt

3 eggs, room temperature

3/4 cup sugar

3 tablespoons melted butter

1 teaspoon vanilla

Vanilla custard (recipe follows)

Chocolate glaze (recipe follows)

Preheat oven to 350 degrees. Grease 2 9-inch round cake pans. Line bottoms with waxed paper. Grease and dust pans with flour; tap out excess. Sift flour, baking powder, and salt into small bowl. In a medium bowl with an electric mixer on high speed, beat eggs 3 to 4 minutes until thickened. Gradually beat in sugar until fluffy, about 3 minutes. On low speed beat in butter, vanilla and 1/3 cup hot water just until blended. Add dry ingredients and beat on low speed until just blended. Pour into pans dividing batter evenly. Bake 25 to 30 minutes or until a toothpick inserted in the middle comes out clean. Let cool completely in pans on a rack. Run a knife around the edges and turn out on a rack. Remove waxed paper. Place one layer bottom side up on a serving plate. Stir vanilla filling and spread over cake up to ½ inch from edge. Top with second layer top side up. Cover top with glaze. Use a serrated knife to cut the cake (pie).

Vanilla custard filling:

1/3 cup sugar

2 tablespoons cornstarch

1/8 teaspoon salt

1 1/4 cups milk

3 egg yolks

1-1/2 teaspoons vanilla

1 tablespoon butter

In a medium saucepan combine sugar, cornstarch, and salt. Whisk until blended. Gradually whisk in milk. Place over medium low heat. Cook, stirring constantly until mixture comes to a boil. Boil one minute, stirring constantly. Remove from heat.

In a small bowl, whisk egg yolks. Gradually whisk in half of milk mixture. Gradually whisk yolk mixture back into saucepan. Return pan to medium-low heat and bring to a simmer. Cook, stirring constantly, for 2 minutes. Remove from heat. Add vanilla and butter. Stir until butter melts. Cover surface with plastic to prevent a film from forming. Poke a few holes in it with a knife; let cool 15 minutes then refrigerate for 2 hours.

Chocolate glaze:

1/4 cup heavy cream

1 teaspoon instant coffee powder

4 oz semisweet chocolate, finely chopped

1 teaspoon light corn syrup

2 tablespoons powdered sugar, sifted

In a small saucepan, bring cream and coffee powder to a boil, about 1 minute. Remove from heat, add chocolate, and whisk until chocolate melts. Stir in corn syrup and powdered sugar. Let cool until slightly thickened.



menu092601
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
Southernfood.com, L.L.C. has earned a Top Customer Service Rating at Yahoo Shopping Top Service
The Milk Van