![]() Two caramelized burger patties, cheddar, lettuce, tomato, jalapeño relish, habanero ranch, brioche bunīeef patty stuffed with Monterey Jack cheese and topped with lettuce, Monterey Jack cheese, applewood smoked bacon, lettuce, sliced tomato, pickles, ranch dressing, brioche bun (1440 cal.) Pickles, vegan paradiseisland sauce, kaiser bun (890 cal.)īeef patty, cheddar cheese, coleslaw, Texas-style BBQ sauce, pork camitas, crispy battered onion ring, tomato, brioche bun (1430 cal.) Substitute turkey (+/– 0 cal.) or veggie burger (–40 cal.) for any selection.Īmerican cheese, lettuce, sliced tomato, pickles, paradise island sauce (1340 cal.)īeyond® burger, vegan American cheese, lettuce, sliced tomato, Substitute sweet potato fries (460 cal.) for an extra charge. Our burgers are half pound, 100% fresh, premium Black Angus beef and served on a housemade brioche bun with your choice of French fries (580 cal.) or mixed green salad (25 cal). ![]() Hearts of romaine tossed in creamy lime Caesar dressing, topped with Cajun chicken, house–made crostini croutons, Parmesan cheese and fried onions (1220 cal.) Served with creamy lime ranch dressing (1180 cal.) Served with passion fruit vinaigrette dressing (1450 cal.)Ĭhopped greens, volcano chili, tortilla chips, mixed cheese, sour cream, pico de gallo and guacamole. Griddled flour tortilla Oaxaca and Monterey Jack cheese served with sour cream, guacamole and pico de gallo (1530 cal.)Īsk your server about our chef's daily house made soupįresh blackened salmon, mixed greens, papaya, mango, avocado, cucumber, red peppers, crispy tortillas, queso fresco. With house-made tortilla chips (750 cal.) Topped with avocado, tomato, cucumber, jalapeño, onions, cilantro and served Served with LandShark Lager® BBQ and marinara (1210 cal.)įresh shrimp marinated in citrus, coconut milk, and Margaritaville Lime Tequila. Jamaica Mistaica – Jerk–glazed (1200 cal.) Served with fresh veggie chips and your choice of sauce Tortilla chips layered with chili, cheese, pico de gallo, fresh guacamole, sour cream and jalapeños (3710 cal.) Served warm with mustard sauce and our house–made queso (940 cal.) Golden fried and drizzled with our chili and lime spiked aioli (960 cal.) “Southern Cooking with Andy Bedwell” can be purchased at The Messenger newspaper located at 1957 Rainbow Drive in Gadsden.Crispy battered onion rings, creamy island BBQ sauce, lava lava sauce (1410 cal.)Ī sharp asiago cream with crab meat and artichokes and served with housemade tortilla chips (1670 cal.) I hope you enjoy these wonderful recipes! Submitted by her daughter: Jane McCleskey Cosby Note: This is an easy cake that my mother often made in the spring and summer. ![]() Allow to cool for about 10 minutes, then place serving platter over the cake and invert onto the platter.įor the glaze, combine the powdered sugar and lemon juice in a small bowl. Combine on low then switch to medium and mix for two minutes. Mix together the cake mix, lemon pudding mix, apricot nectar, oil and eggs. Preheat oven to 350 degrees, grease and flour a bundt pan. Submitted by her daughter: Jennifer Bates Davisĭot McCleskey’s Lemon Apricot Nectar Cakeġ small package lemon instant pudding mixĢ tablespoons lemon juice (or milk instead) She always said it could double as a dessert! Note: She always made this every Thanksgiving and some other special holiday. Mix topping ingredients and crumble on top. Mix first six ingredients well and pour in a greased 13×9 casserole dish. ![]() ½ cup butter or margarine melted or really soft Submitted by her daughter: Pamela Jenkins Lauyansģ cups sweet potatoes (mom always used the Bruce’s canned yams). Daddy and I just eat it on plain bread with the grilled pork. We slather it on pork chops, hot dogs and any kind of pork. This is the recipe from my mother that I use the most. Then add other ingredients and bring to a boil. Melt butter in a saucepan, add vinegar and stir until combined. I hope that you enjoy reading and preparing these beloved recipes that are real treasures. I requested that readers of this column, friends, and family send me the favorite dish or recipe that they enjoyed the most that was prepared by their mother. Over the next few weeks this column will continue honoring our wonderful mothers and the delicious dishes they lovingly prepared for their families. If love is sweet as a flower, then my mother is that sweet flower of love.” – Stevie Wonder “Mama was my great teacher, a teacher of compassion, love and fearlessness.
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