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BRICKYARD DINNER
Wednesday, September 29, 2005
Appetizers
Bowls
of Homemade Spiced Pecans and Mississippi Cheese Straws
Deviled Quail Eggs
Petite Catfish Cakes
with Red Pepper Coulis
Entrees:
Shrimp and Grits
AND
Blackened Beef Tenderloin
with
Dried Cherry Confit and
Wild Mushroom Sauce
Side Dishes:
Succotash of Okra,
Turnips, Sweet Potatoes and Lima Beans
Oyster & Artichoke Gratinee Garlic Green Beans Tomato
Casserole
Ronnie Lundy’s Real Cornbread
Soft Yeast Dinner Rolls
Honey Butter
Desserts:
Blackberry Cobbler with Cinnamon Ice Cream
Old-Fashioned Banana Pudding
Coffee
with Condiments
Sweet Tea
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