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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

Wesley's Tailgate Menu

For a parking lot picnic, you must have those tacky lawn chairs (tacky but convenient) and a card table. Dishes should be paper and serving containers must be Tupperware. I’m not a big fan of bringing a grill because you have to take it home all yucky. Therefore this menu is designed to be done in advance. Bake the ham sandwiches just before and keep them wrapped in the foil. The rest can be done ahead.

This menu serves 6 to 8

Wesley’s Parking Lot Picnic

Wesley’s Bloody Marys

Molded Cheese Ring

Ham and Cheese Pickups

Beef Piroshki

Green Bean and Cheese Salad

Asparagus and Smoked Salmon Roll Ups

Chocolate Chip Peanut Butter Pie

Molded Cheese Ring:
1 lb sharp cheddar cheese, grated then allowed to soften

1 cup chopped pecans

1 cup mayonnaise

1 small onion, grated

Black pepper to taste

1 jar strawberry preserves

Ritz crackers

Combine all ingredients except the preserves. Place in ring mold greased with a little mayonnaise. Chill. When ready to serve, unmold and fill the center with preserves. Serve with crackers. Unusual but delicious.

Ham and Cheese Pickups:

3        7-1/2 ounce packages party rolls in aluminum trays (Pepperidge farm are good)

1 cup butter or margerine, melted

3 tablespoons yellow mustard

4        tablespoons poppy seeds
1 medium onion, finely chopped

1 teaspoon Worcestershire sauce

1 lb boiled ham, shaved (get in deli section)

About 1 lb grated Swiss cheese

Combine butter, mustard, poppy seeds, onion and Worcestershire. Slice rolls in half horizontally without separating them. Spread both sides of the rolls with butter mixture. Layer ham and cheese; replace top of rolls. Wrap in foil. Bake at 400 degrees for 15 minutes. Keep warm in foil.

Beef  Piroshki:

1 lb ground round

2 medium onions, chopped

2 hard boiled eggs, chopped

3 tablespoons sour cream

1 teaspoon dried dill (or 1 tablespoon fresh)

1/2 teaspoon salt

1/4 teaspoon pepper

5        (71/2- ounce) cans buttermilk biscuits

1 egg, well beaten

In a large skillet, cook ground round, onions, and garlic over medium-high heat, stirring often to break up lumps of meat, until beef has lost its pink color, about 5 minutes. Drain off excess fat. Off heat, stir in hard boiled egg, sour cream, dill, salt, and pepper; let filling cool completely.

Preheat oven to 400. One can at a time, separate biscuits. On a lightly floured surface roll out each biscuit to a 3 1/2 -inch circle. Place about 1 tablespoon filling in the center of each circle. Fold in half to enclose filling. Press edges with a fork to seal closed. Place on ungreased baking sheet. Brush tops with beaten egg. Bake piroshki 15 to 20 minutes, until golden brown. Keep unbaked piroshki batches covered with clean kitchen towels. Serve warm or at room temperature. Baked piroshki can be frozen and kept for up to one month. Thaw and bake as instructed.

Green Bean and Cheese Salad:

14 ounces green beans, cut into 1-inch pieces

1 cup grated Gruyere cheese

8 large shallots, minced

2 tablespoons olive oil

2 tablespoons red wine vinegar

1 tablespoon grainy Dijon mustard

1/4 teaspoon salt

1/8 teaspoon black pepper

Blanch the green beans in boiling salted water for 5 minutes. Drain and run under cold water to stop the cooking. Drain well then combine with cheese in a large mixing bowl. Whisk together all the remaining ingredients and combine with beans and cheese.

Asparagus and Smoked Salmon Roll Ups:

1 lb thick asparagus

Smoked Salmon

Container of spreadable cream cheese with chives

Blanch the asparagus in boiling salted water for 1 to 2 minutes. Spread slices of salmon with the cheese and roll it up around an asparagus leaving the tip exposed. This is an easy elegant part to a buffet.

Chocolate Chip Peanut Butter Pie:

3 eggs, beaten to blend

1 cup dark corn syrup

1/2 cup sugar

1/2 cup creamy peanut butter

1 teaspoon vanilla

2/3 cup salted peanuts

1 unbaked 9-inch pie shell, chilled

1 cup semisweet chocolate chips

Preheat oven to 400 degrees. Using an electric mixer beat the first 5 ingredients until smooth, 1 to 2 minutes. Stir in peanuts. Sprinkle pie shell with chocolate chips. Pour filling over. Bake 15 minutes. Reduce oven temperature to 350 and continue baking until tester inserted in center of pie comes out clean, 30 to 35 minutes. Cool. Cover with plastic and refrigerate over night. Serve at room temperature.



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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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