Southern Buffet Menu

Prepare this Southern buffet menu to honor an eagerly awaited event like an anniversary, graduation or retirement. You're sure to make it a day to remember with a meal full of Southern sentiment. 

 

Shrimp Creole

This menu is very flexible.  Don't feel like you have to do everything on this menu.  Feel free to pick just three or four items.  Some items, like the baguette and pickled okra can be purchased pre-made.  If you live near a store with a good prepared foods section, you may even be able to find corn relish.  Recipes for the Southern  buffet are below the menu.

Shrimp Creole Recipe

1 medium green pepper, sliced into thin strips
2 medium onions, sliced into thin strips
1/2cup chopped celery
1 garlic clove, minced
1/4 cup oil
1/2 cup slivered almonds
1/4 cup raisins
I/4 cup chopped fresh parsley
1/4 cup chili sauce
1 bay leaf
1/4 teaspoon salt
1/4 teaspoon pepper
I/4 teaspoon thyme leaves
1/4 teaspoon curry powder
1 teaspoon lemon juice
1/4 to 1/2 teaspoon hot pepper sauce
16-oz. can diced tomatoes
16 oz.  shrimp (16/20 size)

In large skillet, saute green pepper, onions, celery and garlic in oil until crisp-tender.
Add remaining ingredients except shrimp.
Cover; simmer 40 to 50 minutes or until flavors are blended.
Add shrimp. Cook 10 minutes or until thoroughly heated. If desired, serve with rice. 4 to 6 servings.

Crisp Chicken Recipe

2 (21/2 to 3-lb.) frying chickens, cut up
Salt and Pepper to taste
2 cups  Mashed Potato Flakes
1/4 teaspoon cayenne pepper, if desired
1/2 cup margarine or butter, melted

Heat oven to 400°F. Grease two I3x9-inch (3-quart) baking dishes. Rinse chicken pieces in cold water; pat dry. Season the chicken pieces according to your taste with salt and pepper.  In small bowl, combine potato flakes and cayenne. Dip chicken pieces in margarine; roll in potato flakes. Place skin¬side-up in prepared baking dishes. Season to taste. Bake at 400º F. for 50 to 60 minutes or until golden brown. 8 to 12 servings.

TIP: To make ahead, bake as directed above; drain off fat. Cover and refrigerate until ready to use. To reheat, bake uncovered at 350°F. for 30 minutes

French Beignets

A morning break in the French Market of New Orleans means a pause for these tasty fritters, accompanied by cafe au lait made with New Orleans' famous chicory coffee.  A perfect ending to your Southern Buffet Menu.

1 cup All Purpose Flour
1 tablespoon sugar
12 teaspoon salt
1 cup water
1/2 cup butter
5 eggs
1 teaspoon grated lemon peel
Oil for deep frying
Powdered sugar

Lightly spoon flour into measuring cup; level off. In small bowl, combine flour, sugar and salt; set aside. In medium saucepan, bring water and margarine to a boil. Add flour mixture all at once, stirring vigorously until mixture leaves sides of pan in smooth compact ball; remove from heat. Place mixture in large bowl. Add eggs, I at a time, beating well after each addition until mixture is smooth and glossy. Stir in lemon peel.

In deep fryer or heavy saucepan, heat 3 to 4 inches of oil to 375°F. Drop dough by teaspoonfuls into hot oil; fry 5 minutes or until light golden brown. Turn occasionally so beignets will puff. Drain on paper towels. Sprinkle with powdered sugar. 36 beignets.