December 24th, 2013
We will be open Christmas Eve from 11-2:30.
We will be closed Christmas Day and be back open on Thursday December 26th at 11am.
We will open New Year’s Eve from 11-2:30.
We will be closed New Year’s Day and be back open on Thursday January 2nd at 11am.
Wishing you all a Merry Christmas and Happy New Year!!
December 18th, 2013
Christmas Take-out available for pick-up on Monday December 23rd and Tuesday December 24th from 11-2:30. Call 205-956-5258 ext. 3 or email email@example.com to reserve your turkey or ham. No reservations for sides or pies needed.
10-14 lb. Slow Roasted Turkey $32.99 (feeds 8-12)
6-8 lb. Hickory Smoked Ham $4.99/lb.
All sides sold by the quart. $8.99/qt. (6-8 servings): cornbread dressing, macaroni and cheese, green beans, black eye peas, sweet potato soufflé, stewed squash, creamed corn, mashed potatoes, collard greens, stewed cabbage, brown gravy, giblet gravy
Whole Pies $12.00
November 27th, 2013
YOUR TURKEY IS FULLY COOKED
REHEAT, COVERED, IN 325 OVEN WITH BROTH IN PAN FOR 45 TO 60 MINUTES OR UNTIL INTERNAL TEMPERATURE REACHES 165 DEGREES.
LEAVE UNCOVERED FOR FINAL 15 MINUTES FOR MORE BROWNING.
DRESSING AND MACARONI AND CHEESE– these items are RAW
THAW RAW PRODUCT OVERNIGHT UNDER REFRIGERATION.
BAKE IN A 350 DEGREE OVEN COVERED FOR 45 TO 60 MINUTES THEN UNCOVER FOR AN ADDITIONAL 15 MINUTES OR UNTIL INTERNAL TEMPERATURE REACHES 165 DEGREES
(TOP MACARONI WITH SHREDDED CHEESE OR BREAD CRUMBS FOR LAST 8 MINUTES UNCOVERED)
GRAVY AND VEGETABLES
REHEAT OVER MEDIUM HEAT IN SAUCE PAN STIRRING FREQUENTLY OR IN MICROWAVE UNTIL INTERNAL TEMPERATURE REACHES 165 DEGREES
REMEMBER, KEEP COLD FOODS COLD AND HOT FOODS HOT. REHEAT LEFTOVERS QUICKLY. COOL LEFTOVERS QUICKLY.
2 Pre-baked pie shells
2 2/3 c heavy cream
3 eggs, beaten
1 1/3 c coconut milk
1 1/3 c whole milk
¾ c SR flour
1/3 t salt
2 c sugar
2 T vanilla extract
½ lb. toasted, fresh coconut
1 1/3 c whipped topping, or non-dairy topping of your choice
Preheat oven to 325. In a double boiler, combine heavy cream, eggs, coconut milk, milk, flour, salt, and sugar. Whisk mixture together until smooth. Cook over med-high heat, about 45 minutes, stirring occasionally. While filling cooks, toast fresh coconut in preheated oven for about 5-7 minutes, until golden brown. Set aside about ¼ c coconut to sprinkle on top of pies. When mixture has reached desired thickness, remove from heat and add in vanilla and toasted coconut. Pour filling into pre-baked pie shells and allow to cool at room temperature for about an hour. When filling is cooled, top with whipped cream and sprinkle remaining coconut on top. Store pie in freezer; remove pie from freezer about an hour or 2 before serving.