Southern Foods, Inc.

Kid's Menu Ideas
Sand Box Cake
Here is a fun recipe, it sounds gross but kids love it! You'll need: 1 spice or german chocolate cake mix 1 white cake mix 1 package white sandwich cookies 1 large package vanilla instant pudding mix green food coloring 12 small Tootsie Rolls Clean baking pan or plastic container (in the same shape as a sand box) 1 clean sand box shovel
1. Prepare cake mixes and bake according to directions (any size pans). 2. Prepare pudding mix and chill until ready to assemble. 3. Crumble white sandwich cookies in small batches in blender, they tend to stick, so scrape often. Set aside all but about 1/4 cup. 4. To the 1/4 cup cookie crumbs, add a few drops green food coloring. Mix using a fork or shake in a jar. 5. When cakes are cooled to room temperature, crumble into a large bowl. 6. Toss with half the remaining white cookie crumbs and the chilled pudding. You probably won't need all of the pudding, mix with the cake and "feel" it, you don't want it soggy, just moist; gently combine. Put mixture into baking pan or container. 7. Put three unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls and bury in mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly over the top. Heat remaining Tootsie Rolls, 3 at a time in the microwave until almost melted. Scrape them on top of the cake and sprinkle with cookie crumbs. 8. Serve with a clean sand box shovel. Have fun!

Ant Logs
Is getting your child to eat veggies tricky? Watch in amazement, like Drew's mom did, as your child devours every bite of our Ant Logs. Your child might even lick her lips like 3-year-old Lauren. Despite coaxing, Delaney wouldn't go within five feet of a celery stick, but she pronounced her carrot log, "Ver-y good!" You'll need: • Butter knife • 4 plates • Celery sticks • Carrot sticks • Peanut butter • Raisins Children love to use knives. Cutting and spreading makes them feel independent and big, but always remember to supervise knife use by children. To make the ant logs, have your child spread peanut butter across each celery and carrot stick with the knife. Sprinkle raisin "ants" on top of the peanut butter. Press lightly on the raisins to make them stick. Arrange your logs on plates.
Cheesy Hot Dog Caterpillars
Let these fun homemade caterpillars creep onto your dinner plates and into the hearts of your children. You'll need: • Butter knife • Cutting board or plastic plate • 4 plates (May use same plate as Ant Logs) • 2 hot dogs • 2 sticks of string cheese • Mustard • Thin pretzel sticks Place hot dogs and cheese sticks on cutting board. Have your child cut the hot dogs and cheese in half horizontally. (Always remember to supervise knife use by children.) For each caterpillar you'll need half a hot dog and half a cheese stick, but you may want to add more meat and cheese for bigger appetites. Ask your child to cut the hot dog and cheese halves into bite-sized pieces by again cutting horizontally. Place a hot dog piece onto a plate and create a line by placing alternate slices of cheese and hotdog behind it. Your resulting "caterpillar" will be the length of an uncut hotdog. Add feet by placing pretzel sticks perpendicular to the hotdog slices. Dot mustard on front hotdog to create eyes.
Worm Dirt Surprise
Your child will enjoy watching the family "dig" into these flavorful pots of soil. You'll need: • 4 chocolate graham crackers • Large plastic bag with zip-style closure • 4 Styrofoam cups • Ice cream scoop • Vanilla ice cream • Gummy worms Place graham crackers in plastic bag. Zip the bag closed. Have your kids pound the graham crackers with fists to make crumbs. (They'll love it!) Scoop ice cream into Styrofoam cups, leaving half an inch on top. Place a layer of graham cracker crumbs over ice cream to create appearance of soil. Place gummy worms on top of soil.
Fishy Jell-O Cups
According to the official Jell-O Web site, more than 1,134,239 packages of Jell-O gelatin are purchased or eaten every day. But your children may be tired of plain Jell-O. Add an imaginative twist by plopping candy fish into these blue Jell-O mini-lagoons. You'll need: • 4 see-through plastic cups • Water • Small package of blue Jell-O • Gummy fish Have an adult prepare Jell-O according to package directions. Next, pour the liquid Jell-O into plastic cups. Let your child add the fish and stir. Place the mini-lagoons in refrigerator until liquid sets.
Sausage Snack Wraps
Special Touch Serve these mini dog-in-a-blanket snacks with ketchup, assorted mustards and pickle relish for dipping. If you wish, you can brush a little mustard onto the dough before rolling up the sausages for baking. Ingredients: 2 (8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls 48 cocktail-sized smoked link sausages or hot dogs (from 16-oz. pkg.) Preparation Directions: 1.Heat oven to 375°F. Separate both cans of dough into 16 triangles. Cut each triangle lengthwise into thirds. Place sausage on shortest side of each triangle. Roll up each, starting at short side of triangle and rolling to opposite point. Place on ungreased cookie sheets. 2. Bake at 375°F. for 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Serve warm.
Kids Delight
1 Tablespoon Oil, Item #43180 2 Cloves Garlic – pressed, Item #32321 3/4 Teaspoon Salt, Item #50380 2 Teaspoons Worcestershire Sauce, Item #41531 1/2 Cup Sour Cream, Item #31715 8 Ounces Macaroni – cooked, Item #45145 1/2 Cup Chopped Onion, Item #45310 or 32543 1 Pound Ground beef, Item #25170 1/8 Teaspoon Pepper, Item #50314 1 Can Garden Tomato Soup, Item #35156 or 35160 2 Cups Cheddar cheese, shredded, Item #31165 1 stalk celery – chopped, Item #32362 1/2 cup green pepper – chopped, Item #17350 1 clove garlic – minced, Item #32321 Preheat oven to 350 degrees. In heavy skillet, heat oil over medium heat. Add onion and garlic, green pepper, garlic and celery and sauté until translucent. Ad d beef, salt, pepper and Worcestershire sauce. Cook until browned, stirring to break into small pieces. Stir in soup, sour cream, 1-1/2 cups cheese and cooked macaroni. Mix just until combined. Pour into 2-1/2 qt casserole. Sprinkle with remaining cheese. Bake 30 minutes.
Spaghetti and Meatballs
#4156600 Spaghetti #3717300 Spaghetti Sauce #1422400 Meatball #3123000 Parmesan Cheese Cook Spaghetti in salted boiling water until tender. Place under running cool water to stop cooking process and prevent noodles from sticking. Warm spaghetti sauce to boil on stove top or in double boiler, stir frequently to prevent scorching. Meatballs are precooked so they can either be thawed and added to the sauce or placed on a sheet tray and heated in the oven until they are proper temp. Place 3-4 oz of pasta on plate top with 2-3 oz sauce and several meatballs. Top w/ parmesan cheese.
“No-Bake” Oatmeal Cookies Serves 2 dz.- 1.5 oz. cookies
#4400700 2 cups sugar #3167000 ½ cup butter #4412800 3 T cocoa #3177200 ½ cup milk #3994500 ½ cup peanut butter #4871100 3 cups oats #4420400 1 tsp vanilla In saucepan combine milk, butter, sugar and cocoa. Bring to a rolling boil. Boil for one minute. Remove from heat. Add peanut butter, vanilla and slowly stir in oats. Combine well, take a spoon and drop onto to wax paper. Let cool.
Pepperoni and /or sausage pizza
#2176200 7” pizza crust #3721000 2 oz Pizza Sauce #3121200 2-3 oz. 5 blend pizza cheese #0717000 6-10 Pepperoni #0734000 2-3 oz Sausage Crumbles Thaw crust in refrigerator over night. Apply sauce liberally over crust. Apply sausage and /or pepperoni and top with cheese spreading evenly. Cook times will vary depending what type of oven. (Impinged, Convection , Brick or Gas.) Cook until cheese is melted and crust is lightly browned. Approx 10 minutes in convection oven at 350*
Taco Salad
#0528400 4 oz JTM taco meat #3244000 2 oz shredded lettuce #3116500 2 oz shredded cheddar cheese #3288000 1 oz diced tomato #4731200 3 oz Tortilla Chips JTM taco meat is pre-cooked and comes in a “boil in bag” packaging. Drop a bag in boiling water from frozen state, takes approx. 45 minutes. Arrange chips on plate top chips w/ taco meat, tomato lettuce then cheese and serve.
Pineapple-walnut cookies Makes approx 60-70 -1 oz cookies
#3835000 1 ¼ cup crushed pineapple #3011000 1 egg #4420400 1 tsp vanilla #3171500 ½ cup sour cream #4400700 1 ½ cup sugar #4312700 ½ cup shortening #4402800 3 ½ cups all-purpose flour #4414600 1 tsp baking soda #5038000 ½ tsp salt #4716500 ½ cup chopped walnuts #3993500 1 tsp honey Preheat oven to 375*. Add sugar, honey, shortening, sour cream, vanilla, egg, & pineapple to mixing bowl. Stir in salt, baking soda, flour and walnuts. Scoop dough w/ teaspoon and “drop” onto cookie sheet. Bake approx 10 minutes.
Fruit Pizza
#4425300 1 pkg. yellow cake mix #4091500 ¼ c water #3011000 2 eggs #3161500 ¼ c butter #4402000 ¼ c brown sugar #4716000 ½ c chopped nuts Glaze – ½ C apricot preserves; 2 tbsp water. (Heat, then strain.) Should be firm. Put wax paper on 2 greased and floured pizza pans. Spread mixture. Bake at 350 for 15 – 20 minutes. Spread cool whip over cooled cake. Cover with fruit: grapes #3236200; bananas #3219000; fresh strawberries #3284000; pineapple chunks #3836000. {Pour glaze over and refrigerate).
Sand Box Tarts
#3161500 1 c butter #4403400 2 c plain flour #4716000 1 ½ c crushed nuts #4420300 1 tsp. vanilla #4401500 6 tbsp. powdered sugar Cream butter and sugar. Add flour and vanilla; mix well. Roll into small balls (or fingers). Grease pan and bake 15 minutes at 350 degrees. Roll in powdered sugar. Makes about 30.
Potato Chip Cookies
#4400700 1 c. sugar #4301800 1 c. brown sugar #4312700 1 c. shortening #3011000 2 eggs #4404600 2 – 2 ½ c. flour #4414600 2 tsp. baking soda #4420300 1 tsp. vanilla #4733900 2 c. crushed potato chips Blend sugar and shortening; add eggs; beat well. Add flour, baking soda, and vanilla. Stir in potato chips (can also add nuts, coconut or chocolate chips). Drop by teaspoon onto greased cookie sheet. Bake at 350 degrees until lightly browned. Sprinkle with powdered sugar. (Makes 5 dozen.)
Potato Puffs
#1650500 2 c. mashed potatoes #4403400 1 c. flour #3011000 2 eggs #4414100 1 ½ tsp. baking powder #5038000 Salt to taste #3257900 Onion (optional) #5029400 Parsley flakes Mix well; shape into puffs; deep fry 10 – 12 minutes, or bake at 350 degrees until brown.
Easy Banana Pudding
#3914000 Banana pudding #4811000 Vanilla Wafers #2205000 On Top Whip Topping #3219000 Bananas Layer Bananas, Wafers, and Pudding in desired serving dish. Top and decorate with Topping and wafers. Serve.
Watermelon Slush
#3289900 Watermelon (seeds removed) #3993510 Honey #4013800 Lemon Juice In a blender, blend watermelon; add 2 tablespoons honey, 2 tablespoons lemon Juice; blend in l/2 cup ice and serve.
Skillet Bologna
#2622900 Bologna #3295800 Onions sliced #3137100 American cheese #2147400 Bun seeded Toast buns in oven. Slice bologna to desired size. Place Bologna in a greased skillet, fry on both sides; sauté Onions and place on bologna to with cheese.; place on toasted bun and serve.
Mashed Potato Biscuit
#1650500 Lamb Weston mashed potato – 1 cup #3167000 Butter – l/2 tablespoons #4414600 Baking soda – l/2 tsp. #3177800 Buttermilk – 1 cup #3993510 Honey – 1 tbs. #4403400 Flour – 2 cups #4414100 Baking powder – 2 tsp. #4402000 Brown sugar – 2 tbs, Stir butter into potatoes; dissolve soda in buttermilk; add honey; mix baking power, sugar, flour, adding milk as you go. Press into ¾ in pad, cut biscuits and bake at 400°.
Mud Pie
#3959600 2-1/2 cups crushed Oreos #3167000 Butter (melted)- 1/3 cup #2288400 Ice Cream Mix cookie crumbs with butter; press into 9 in. pie pan; Freeze for 15 min. Filling: Soften 1-1/2 quarts Vanilla ice cream; spoon into frozen crust; freeze Until very firm; top w/coolwhip and decorate with oreos.
Twinkies Pudding
1 box (12) Vanilla twinkies #3219000 3 sliced bananas #3916000 1 #10 can vanilla pudding 1 container cool whip #3835000 2 cups crushed pineapple (drained) #3817000 6 Marachino cherries #4716500 Walnuts Mix well; shape into puffs; deep fry 10 – 12 minutes, or bake at 350 degrees until brown.
Chocolate Popcorn w/nuts
#4721000 2 quarts popped popcorn #3992000 1 cup minature marshmallows #4712000 ½ cup salted nuts 6 plain milk chocolate candybars (1.5 oz. each) Place popcorn in a greased 15 x 10 in. baking pan. Sprinkle marshmallows and nuts; break candy in half and place on top; bake @ 300° for 5 min. Let stand for a minute and toss to coat, Serve.
School Days Beef Stew
#0432000 Beef cubs – 2lbs #3257900 Diced Onions- ¼ cup #3632500 Potatoes – 2 cps. Cubed #3628400 Peas (drained) ½ c. #3622000 Carrots – 1 cp. #3516000 1 can tomato soup 2 cups water salt and pepper to taste Mix well; shape into puffs; deep fry 10 – 12 minutes, or bake at 350 degrees until brown.
Frito Pie
#3517900 1 can chili (no beans) #4735500 1 small bag Fritos #3116800 4 oz, Cheddar cheese shredded Heat chili in sauce pan; put Fritos in casserole dish; pour chili over Fritos; sprinkle with Cheese sauce. And serve.
Earths greatest cookies
#3162000 2 sticks margarine (1 cup) #4401100 1 cup sugar #4402000 1 cup brown sugar #3011000 1 egg #4310900 1 cup vegetable oil #4871000 1 cup rolled oats #4831000 1 cup crushed cornflakes #3990500 1 cup shredded coconut #4715500 1 cup pecans #4402800 3 1/2 cups all-purpose flour #4414600 1 tsp. Soda #4419500 1 tsp. Vanilla Preheat oven to 350°. Cream margarine and sugar until light and fluffy. Add egg; mixing well after each addition. Add oats, cornflakes, coconut, and nuts. Blend well. Form into balls the size of a walnut and place on ungreased cookie sheet. Flatten with the bottom of a glass dipped in sugar, and bake until lightly browned.
Pecan twerps
#3166500 1/2 lb. butter or shortening #4401500 4 heaping Tbsp. powdered sugar #4404000 2 cups flour pinch of salt #4419500 2 tsp. vanilla mixed with 1 Tbsp. Water #4715500 2 cups chopped pecans Cream butter and sugar together until smooth. Mix in flour and salt and add vanilla. Add pecans and stir until all ingredients are thoroughly mixed. Hand roll bits of dough into date size pieces and place about 1/2 inch apart on an ungreased cookie sheet. Bake at 250°, about 50-55 minutes or until very lightly browned. When cookies have cooled, roll them in powdered sugar. This should make about 55-60 pecan twerps.
Potatoes and Hot Dogs Au Gratin
#3161500 2 Tblsp butter or margarine #4402800 1/4 cup flour #3177200 1 cup milk #5038000 1/4 tsp salt #5031000 dash pepper #3134000 1/2 lb process cheese, (like Velveeta), cubed #3254300 1 onion, chopped #3268000 2 cups potatoes, peeled, cubed #0814800 1 lb hot dogs, cut diagonally into 1 inch pieces #1733900 1-10 oz pkg frozen peas and carrots, thawed Cook potatoes in boiling water, until just tender. Drain and set aside to cool a little. Make a white sauce by melting the butter in a small saucepan over medium heat and mixing in the flour. Mix in well the milk, and stir until it thickens. Add seasonings and cheese, stir until cheese melts. Add hot dogs and peas and carrots, mix well. Add cooled potatoes and mix gently. Pour into a 1 ½ quart casserole dish and bake uncovered at 350 degree F oven for 45 minutes or until heated through. Serves 6 to 8
Ham & Tot Breakfast
#1644000 1 lb. tater tots (do not thaw) #0711800 1/2 lb. diced ham #3254300 1/2 cup chopped onion #3265200 1/2 cup green pepper diced #3116800 3/4 cup shredded cheddar #3011000 6 eggs #3177200 1/2 cup milk In crockpot, layer the following ingredients in order: tater tots, ham, onions, green pepper and cheese. Repeat two more times, ending with a layer of cheese. In a bowl, beat eggs and milk. Salt and pepper to taste. Pour mixture over layers in crockpot. Cover and cook on low for 10-12 hours.