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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 Tailgate Menu #2

Wesley's Tailgate Menu #2

Hello everyone. I hope all is well. It’s football time. Georgia is playing Tennessee today. Oh well, so much for that. I am a Dogs fan though. So in lieu of loosing, we must have the perfect tailgate party to keep our spirits up. They might win, ya just never know.

Anyway, this meal must be portable to the parking lot. I hate that grilling stuff on asphalt because it gets to be a pain. We’ll do ours in advance. So follow my lead! Doggy style of course.

Wesley’s Go Dogs Menu

Marinated Vidalia Onions

Peppy Pimento Cheese

Fancy Tuna Salad

Stuffed Celery

Chicken Breasts in Foil

Marinated Vidalia Onions:

6 Large Vidalia onions

2 cups boiling water

1 cup sugar

1/2 cup cider vinegar

1-1 1/2 cups mayonnaise

2 teaspoons celery seed

Slice onions thin. Separate into rings, place in shallow covered container. Combine water, sugar, and vinegar, stir to dissolve sugar. Pour hot mixture over onions. Let stand, covered overnight. Drain well, squeezing out excess marinade. Add mayonnaise and celery seed, tossing onions to coat well. Chill and serve with crackers.

Peppy Pimento Cheese:

1 8 oz pack cream cheese

1 cup mayonnaise

1 cup Swiss cheese, shredded

1 cup American cheese, shredded

1 small jar chopped pimento

1 teaspoon Worcestershire sauce

1/2 teaspoon onion powder

1/4 teaspoon hot sauce

1 tablespoon grated Parmesan cheese (if you have it)

1/2 teaspoon seasoned salt

1 cup chopped pecans

Soften cream cheese and combine with mayonnaise; blend until smooth. Add the cheeses and blend well. Add rest of ingredients and serve with crackers.

Fancy Tuna Salad:

2-6 1/2 oz cans of tuna, drained

3 tablespoons of mayonnaise

4 green onions with tops chopped

4 hard boiled eggs, chopped

1 apple coarsely chopped

1/2 cup sweet pickle relish

1/2 cup chopped celery

1 teaspoon lemon pepper

1 teaspoon mustard

Dash of dried dill

1/2 cup chopped pecans

Sliced green grapes

Sliced green olives

Combine all ingredients and chill.

Stuffed celery:

1 small avocado

1 1/2 teaspoons lemon juice

1 tablespoon mayonnaise

Red pepper to taste

1 teaspoon onion, finely chopped

6 oz. crabmeat

Celery sticks

Peel and pit the avocado. Cut into quarters and combine with the lemon juice. Coarsely mash the avocado and stir in the mayo and onion. Add the crab. Toss gently and stuff into the cleaned celery sticks. Garnish with red pepper.

Chicken Breasts in foil:

4 chicken breast halves, boneless

1 tablespoon chopped green onion

2 tablespoons butter, melted

8 fresh mushrooms

2 tablespoons chopped fresh parsley

1/2 cup dry white wine

1/4 teaspoon garlic salt

1/8 teaspoon tarragon

Lightly oil one side of four pieces of foil. Sauté chicken and onions in butter until chicken is lightly browned, remove from heat. Lift chicken and onions from pan with slotted spoon, dividing evenly among pieces of foil. Place 2 mushrooms atop each. Sprinkle parsley over. Return skillet to heat. Add wine, stirring well to loosen any pan drippings. Add garlic salt and tarragon. Cook 3 minutes. Fold edges of foil upward to contain sauce. Spoon wine sauce over chicken. Fold edges tightly to seal. Bake at 350 for 30 minutes. This travels easily to the parking lot.



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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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