Baby Shower Brunch

Entrees

Waffles

Egg Omelets (varied)

Chicken Wings

Turkey Bacon

Turkey Sausage 

Hash Brown Potatoes

Sliced Fresh Fruit

Beverages

Smoothies (Strawberries & Bananas/ Peach & Mango)

Coffee, Tea

Comfort food for cold weather. Soups and stews are great warm and hearty meals for the cold days of winter

Tortilla Soup

Creamy Chicken Noodle Soup

Black Bean Chili

Chunky Beef Chili

Cheesy Vegetable Chowder

Gumbo

Beef Stew

Chicken and Dumplings

Clam Chowdwe

Chicken Pot Pie

Jeri’s Catering Services catered a lunch for the SCE Vincent Substation in Palmdale, Ca on August 25, 2011

Stuffed Alfredo Chicken Breast

Sauteed Green Beans

Garden Orzo 

Italian Bread Salad

Whole Wheat Dinner Rolls

Dessert

Mini Cheese Cakes

Lemon Bars

Sandwiches for a July 4th Party or Picnic

Main Course

Beef Brisket Sandwiches
Fried Chicken
Spicy Baked Beans
Bacon Potato Salad
Grilled Tomatillo Salsa
Tortilla Chips
Fruit Bowl ( Watermelon, Cantaloupe, Honey-dew Melon, Grapes & Cherries

Desserts

Appe Pie
Home-made Ice Cream
4th of July BerryCake

Beverages

Sweet-Tart Lemonade
Bourbon Sunrise

BBQ Menu for a 4th of July Party or Picnic

Main Course

Smoky Barbecue Brisket
Smoky Baby Back Ribs
Barbecue Caesar Salad
Skewered Garden Vegetables
Deviled Eggs

Desserts

Cookie Tray
Oatmeal -Raisin Cookies
Old-Fashioned Peanut Butter Cookies
White-Chocolate Macadamia Nut Cookies

Beverages

Cranberry Lemonade
Southern Sweet Tea
Fruity Sangria

Grilling Menu for a 4th of July Party or Picnic

Main Course

Steaks-on-the Grill
Roasted Cornish Hens
Molasses Baked Beans
Herb Roasted Corn
Layered Salad
Layered Nacho Dip

Desserts

Berries Biscuits Shortcake
Strawberry Smoothie
Ice Cream Pie

Beverages

Sparkling Lemonade
Home-made Orange Soda
Watermelon Margaritas

Jeri’s Catering Services catered a lunch for the SCE Vincent Substation in Palmdale, Ca on June 13, 2011.

Lunch Menu

Grilled Chicken

Grilled Vegetables Kebab

Rainbow Rice

Pasta Salad

Dinner Rolls

Dessert

Red Velvet Cupcakes

Brownie Cupcakes

Oatmeal Cookies

Easter Dinner Menu

Main Course

Beef Brisket
Grilled Chicken
Home-made Barbeque Sauce
Potato Salad
Pasta Salad
Corn-on-the-cob
Baked Beans
Rice

Dessert

Chocolate Chocolate Cupcakes

Jeri’s Catering Services in Palmdale / Lancaster CA. – 661.816.2902

Las Vegas Party Menu

Hors d’oeuvres

High Roller

Crap Crab Cakes

2-of-a-kind Shrimp Cocktail

Smoking Salmon

Party Meatballs

Black-eyed Peas Patties w/ sour cream

Full House Fruit / Cheese Tray

Jamming Jambalaya

DESSERTS

Full Deck Cookie Tray

Roll the Dice Cakes

Whiskey Pete Bread Pudding

Chocolate Cheese Cake Squares

eCube installed at Vallarta Supermarket, North Hills Ca

Probably south Louisiana’s most famous dish, seafood gumbo or creole gumbo. There are almost as many recipes for gumbo as there are cooks in south Louisiana. Gumbo is often made with leftovers or whatever is on hand in the kitchen; chicken, sausage, shrimp or any combination of seafoods. The following recipe has been used for years by Jeri’s Catering Services and is a favorite of friends and family. It may be made with file powder or okra as a thickener, or you may use both. Just remember to put the file into the gumbo at the last minute of cooking. Boiling the gumbo after the file has been added will cause the gumbo to turn out stringy.

Ingredients:

1 package of chicken parts or 1 whole chicken

3 quarts of water

1 rib celery, cut into chunks

2 whole green onions

1 bay leaf

salt and pepper to taste

4 tablespoons flour

4 tablespoons oil

1 cup chopped onion

1 large bell pepper, chopped

1 cup chopped celery

1 cup chopped green onions (reserve some for garnish)

2 cloves garlic, minced

2 tablespoons butter or oil

1/4 cup chopped parsley

1 pound fresh sliced okra (may use frozen)

salt and pepper to taste

1/4 teaspoon cayenne pepper or dash of hot sauce (to taste)

1 teaspoon Worcestershire sauce

1 pound of crabmeat

1 pound of shrimp

1 tablespoon file powder

freshly made fluffy white rice

Directions:

Place chicken, water, celery, onions, bay leaf, salt and pepper in a large pot. Cook over medium heat until chicken is tender, about 30 – 45 minutes.

While chicken is cooking, make the roux. Slowly brown the flour in the oil in a heavy saucepan over a low heat.Stir continually until the flour becomes a dark rich brown. This should take about 30 minutes.

Remove chicken form pot and set aside to cool. Strain the hot chicken broth and taste for seasoning. If necessary, add powdered chicken bullion to the broth to make it stronger. Add the strained broth to the roux while stirring with a wooden spoon.

In a Dutch oven over medium heat, cook the onion, bell pepper, celery, green onions and garlic in 2 tbls butter or oil until they are soft but not brown. Add to the roux mixture. add parsley. Stir constantly until smooth and boiling. Add okra, salt, pepper, cayenne pepper, hot sauce and Worcestershire and taste for seasoning. Cook slowly for 30 minutes.

While gumbo cooks, debone and dice the chicken. Add chicken to gumbo and cook for 15 minutes. Add the crab and shrimp and cook 3-4 minutes or until shrimp is done. If you add oysters to the gumbo, add last and cook until they crinkle. Remove form heat. Carefully sprinlkle in file, stirring gently to prevent file form lumping.

Place rice in individual bowls and top with gumbo. Garnish with chopped green onions.

Serves 10 to 12

Light Lunch for 30+

Three Appetizers
Bruschetta
Italian Meatballs
Mini Quiches

Entree – (choose one)
Saucy Manicotti
or
Won Ton Spinach Lasagna

Dessert
Tiramisu

Beverages
Coffee
Tea
Juice
Bottled Water

Creative and Customized Catering Jeri’s Catering Services 
Contact Jeri at jeri@jerlinewilson.com 661.816.2902

Salad
Tossed Green

Entrees
Tilapia
Fried Chicken
Tri-tip

Sides
Green Beans
Rice
Mac & Cheese
Glazed Carrots

Dinner Rolls

Desserts
Peach Cobbler
Chocolate Cake
Sweet Potato Pie