Vegan Thanksgiving

admin — Wed, 23 Nov 2011 16:20:00 +0000

“Many families have at least one vegan, and it’s nice to have a festive option instead of just a medley of veggie sides. I once had a vegan boyfriend, and when he came home with me for Thanksgiving, my mother was kind enough to make a variety of vegan dishes for him, which really made the difference in his experience that day.”

Vegan Thanksgiving Menu: Seitan Wellington with a creamy spinach sauce and Pumpkin cheesecake

So in the name of Thanksgiving options we give you these Spork Foods recipes.

Read the entire article

Pecan Pie Recipe

admin — Wed, 23 Nov 2011 15:02:54 +0000

Pies are a tradition in American homes for Thanksgiving, Christmas or Holiday dinners. This pecan pie recipe is a family favorite and I gladly share it with you and your family

**Mom’s Pecan Pie**
Ingredients: 1 15 oz. pkg refrigerated piecrusts 3 large eggs 1 c. sugar 3/4 c. light corn syrup 2 tbsp. butter, melted 2 tsp. vanilla extract 1/4 tsp salt 1 1/2 c. pecan halves or pieces

Directions:

Unroll 1 piecrust and place on a highly floured surface

lightly brush top of crust with water

unroll remaining crust and place over bottom crust

gently roll or press crusts together

fit into a 9-inch pieplate

fold edges under and crimp

Stir together eggs and next 5 ingredients

stir in pecans

por filling into piecrust

bake at 350 for 55 mins. or until set

It’s Called Christmas With a Capital “C”

admin — Wed, 23 Nov 2011 01:47:45 +0000

It’s Called Christmas With a Capital “C” Video

“It’s called Christmas

What more can I say

It’s about the birth of Christ

And you can’t take that away

You can call it something else

But that’s not what it will be.

It’s Called Christmas With a Capital C “

The Reason For The Season;

This year say “Merry Christmas”

Turkey Recipes

admin — Tue, 22 Nov 2011 17:02:56 +0000

Turkey recipes for your Thanksgiving and Christmas dinners. To make your Holiday turkey the best, the best cooks pay particular attention to the glaze or rub and the stuffing. Enjoy.

**Turkey Recipes**
	Soy Sauce and Honey Glazed Turkey Recipe turkey is marinated and basted with Asian ingredients like soy, sesame, honey and ginger, giving it superb flavor and a beautiful mahogany color
	Southwestern Rubbed Turkey Recipe Smoked paprika is the key to the turkey rub in this Southwestern-inspired recipe. Roasting the bird breast-side down for the first half keeps the breast meat succulent and moist.
	Roasted Garlic And Meyer Lemon Rubbed Turkey Recipe The secret ingredient in this amazing roast turkey rubbed with Meyer lemon and roasted garlic? Mellow white miso paste. The miso gives the turkey a mildly salted taste without the hassle of brining
	Apple Shallot Roasted Turkey Recipe Roasting this herb-rubbed turkey with apples and shallots is the secret to its flavorful meat. Extra shallots in the roasting pan give the gravy a rich, caramelized shallot flavor
	Roast Turkey Recipe This turkey recipe delivers exactly what everyone wants most on their Thanksgiving table: a juicy, gorgeous browned bird.
	Brine-Cured Roast Turkey Recipe You’ll need to start preparing this turkey three days ahead of time, but it’s worth it because the brining process makes the meat so juicy and flavorful that you’ll remember it for years to come

Best Thanksgiving Turkeys

admin — Sun, 20 Nov 2011 21:42:41 +0000

How To Pick A Healthy Thanksgiving Turkey

What I usually tell people is buy the highest quality you can afford. While there can be significant taste differences between standard turkeys and their heritage-bred cousins (and, for the adventurous, wild turkeys), perhaps more vital is how the birds are raised and prepared.

I hope this brief guide will help you wade through the confusing labels and names as you go shopping for your Thanksgiving

Types of Turkeys

Organic: The term “organic” is a moving target, and the labeling of food as such can be contentious. However, any birds labeled “certified organic” by the USDA have been fed approved organic grains (in accordance with a list of rules), have not been treated with antibiotics or given growth hormones and have been given freedom of movement. You can find other conditions that producers must meet to earn a “certified organic” label at the USDA’s site.

Free-Range: If you see “free-range” on the package or you are told the bird you are ordering is free-range, that means it has not spent its entire life confined to a cage and was given, again, freedom of movement and “access” to the outdoors, but it may have been kept in a barn. Unfortunately, this is a label that can lead to some dishonesty, since producers need only have an exit to the outdoors available to the turkeys, and they may never actually get outside and there are no limits to how many turkeys can be stuffed into a barn. Again, this is where it’s important to trust your producer and source.

Pastured: This goes one step beyond “free-range”: These birds have open and unfettered access to the outdoors and are left free to wander as they see fit. Sometimes though (often), they just want to sit around. These birds graze in the outdoors, and, because of a diet high in grasses, its meat will be higher in Omega 3 fats (a good fat), though it may be leaner than what you are used to.

Vegetarian-fed: All of the above turkeys would be raised on a vegetarian-fed diet, meaning their diets are free of all animal by-products (though they may not adhere to the strict standards set out for organic certification). Turkeys are naturally vegetarian (except for pecking at a few worms and bugs), but often large commercial farms put animal byproducts from their other operations in the turkeys’s feed.

Read the entire article

Cheryl Forberg, RD, is a James Beard award-winning chef, the nutritionist for NBC’s “The Biggest Loser” and a New York Times bestselling author. Her role is to help overweight contestants transform their bodies, health and ultimately, their lives. A culinary expert and registered dietitian, she has shared cooking and nutrition tips with the contestants and viewers for twelve seasons.

Sausage-Cornbread Stuffing Recipe

admin — Sun, 20 Nov 2011 18:23:43 +0000

Sausage-Cornbread Stuffing Recipe is a Southern favorite and a tradition for Thanksgiving and Christmas family dinners. Can used as a dressing or a stuffing.

**Sausage-Cornbread Stuffing Recipe**
Ingredients: 1 c. coarse yellow cornmeal 1/2 c. flour 3 Tbsp. sugar 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 3/4 c. buttermilk 1/4 c. vegetable oil 4 large eggs, divided 1 large onion, finely diced 3 stalks celery with green leaves, finely diced (abt. 1 1/2 cups) 1 med. red pepper, cored, seeded & diced (abt. 1 cup) 1/3 c. chopped fresh sage 1/2 c. chopped fresh parsley 8 Tbsp. unsalted butter, divided 3 tbsp. minced garlic (abt. 3 cloves) 3 1/2 c. stemmed, diced shitake mushrooms (1/2 lb.) 3 1/2 c. diced turkey sausage Salt and pepper to taste 1 c. whole milk

Directions:

Heat the oven to 375

Combine the cornmeal, flour, sugar, baking powder, baking soda and salt in a mixing bowl and toss with a fork to blend. Combine the buttermilk, oli and of the eggs. Pour the wet ingredients into the dry ingredients and stir until thoroughly mixed but still lumpy. Oil a 9-inch square baking dish and heat in the oven for 2 to 3 minutes. Pour the batter into the pan and bake 20 to 25 mins until browned and firm. Cool completely before proceeding.

Cut the cornbread into 1-inch cubes and place in a large mixing bowl. Add the onion, celery, red pepper, sage and parsley

Melt 6 tbsp. butter in a large saute pan over medium heat. add the garlic and saute until softened, abt 2 to 3 mins. then add the shitakes. Cook until soft but not browned, abt 10 mins. Transfer the garlic-mushroom mixture to the bowl with the cornbread

Melt the remaining butter in the saute pan and brown the sausage. add it to the cornbread mixture. Toss intil the ingredients are well blended, then season lavishly with salt & pepper to taste. Cool completely

Fill the neck and body cavities of the turkey with the stuffing

Beat the remaining eggs with the milk and mix with the remaining stuffing. Transfer the pudding mixture to a shallow nonstick baking dish and bake at 350 until set, abt 30 mins.

Sweet Potato Casserole

admin — Sat, 19 Nov 2011 20:41:12 +0000

Sweet Potato Casserole or Candied Yams Casserole is a favorite dish for Thanksgiving and Christmas dinner. Top this classic sweet potato casserole with both marshmallows and toasted pecans.This creamy baked Thanksgiving recipe is quick and easy to prepare. Enjoy!

**Sweet Potato Casserole Recipe**
Ingredients: 4 lbs Sweet potatoes or yams (peel & cut, bite sized) 2 c. orange juice 3 c. light corn syrup 1 tsp. ground cinnamon 1 tsp. ground nutmeg 1/4 c. vanilla extract 2 tsp. lemon zest 2 tbsp. flour 1 1/2 c. light brown sugar 1 1/2 c. granulated sugar

Directions:

Preheat oven 375

Boil potatoes (yams) until under cooked (cool)

in a large bowl, whisk together orange juice, corn syrup, cinnamon, nutmeg, vanilla extract and lemon zest.

in another bowl-whisk flour and both sugars together

put cooled sweet potatoes (yams) in a deep dish, add dry ingredients stir to coat

pour liquid over sweet potatoes (yams) and bake for 20-25 mins.

Green Bean Casserole

admin — Sat, 19 Nov 2011 19:48:54 +0000

Green Bean Casserole is the dish that everyone expects for Thanksgiving dinner. Here we have a new, updated recipe that is not your Grandma’s green bean casserole recipe. Made from scratch without canned green beans and without canned mushroom soup, this Holiday favorite although updated still retains the comfort food standing.

**New Green Bean Casserole**
Ingredients 3 lbs. green beans, trimmed & cut in half 4 lg shallots 1 Tbsp. olive oil 1 1/2 c. coarse fresh bread crumbs 1 tsp. fresh thyme leaves, chopped Salt & pepper to taste 3 c. lowfat milk 3 Tbsp. butter 1/4 c. all-purpose flour 1/4 tsp. freshly grated nutmeg 1/2 c. freshly grated Parmesan cheese

Directions

Preheat oven to 350. Heat covered 8-qt. saucepot of salted water to boiling on high. Add beans, and cook, uncovered 6 minutes or until bright green and tender. drain well & transfer to shallow 3-qt glass baking dish.

Meanwhile, finely chop 2 shallots. thinly slice remaining shallots; set aside in 12-inch skillet, heat oil on medium until hot. Add chopped shallots and cook 4 to 7 minutes, stirring occasionally. Add bread crummbs and cook 2 mins or until dry and golden. Transfer mixture to large bowl. Stir in thyme, 1/4 tsp of salt and 1/4 tsp. freshly ground black pepper.

In microwave, microwave milk on high 4 mins or until milk is warm.

In same 12-inch skillet, melt butter on medium. Add sliced shallots and cook 5 mins or until golden brown and tender, stirring occasionally. Add flour and cook 2 mins, stirring. gradually pour milk into flour mixture in slow, steady stream, stirring constantly. heat to boiling, stirring. stir 2 mins longer or until thickened. Stir in nutmeg, 1/4 tsp. salt, and 1/4 tsp freshly ground black pepper.

Pour sauce over green beans, gently stur until green beans are evenly coated. Stir Parmesan cheese into bread crumb mixture; spread evenly over green bean mixture in casserole.

Bake casserole 30 mins or until bread crumbs are golden brown and sauce is bubbling

Baby Shower Brunch

admin — Fri, 18 Nov 2011 17:49:39 +0000

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

Santa Clarita Movie Ranches

admin — Wed, 16 Nov 2011 15:05:26 +0000

Santa Clarita is rolling out the red carpet for its storied movie ranches.

The City Council for the suburban community in northern Los Angeles County recently approved a new zoning designation intended to promote filming on local ranches within a 30-mile radius.

The designation establishes standard rules for shooting on the ranches, 10 of which are located in Santa Clarita. It will allow owners to build soundstages and other production-related facilities on their property without obtaining special permission. Additionally, ranch owners won’t have to reapply for a special film-use permit every 10 years.

“Filming is important to us in Santa Clarita,” Mayor Marsha McLean said in a statement. “We are committed to doing everything we can to support and grow California’s signature industry, while making a name for Santa Clarita as the city that not only understands the industry but supports filming at every level, from ordinances and policies to infrastructure and zoning.”

The vote is the latest effort by Santa Clarita to grow its movie and TV industry. It already subsidizes film permits and location fees and provides a partial rebate on hotel taxes for productions that do most of their filming in the city.

With close proximity to the Hollywood studios, several soundstages as well as its movie ranches, Santa Clarita has attracted several TV shows in recent years, including the CBS series “NCIS,” the TBS comedy “Franklin & Bash” and the ABC game show “Wipeout,” which is filmed at Sable Ranch. The city’s ranches have a long history of hosting westerns, from the vintage TV series “Gunsmoke” to HBO’s critically acclaimed “Deadwood.”

Walt Disney Co. also is preparing to build a dozen soundstages on the sprawling Golden Oak Ranch off California 14 that hosted such movie classics as “Old Yeller.” The ranch is located just outside of the city of Santa Clarita.

Read the entire article

For movie and film producers, we have experience in catering for local movie set locations, production catering and craft services for Santa Clarita, Palmdale and Lancaster

Creative and Custom Catering
Jeri’s Catering Services
jeri@jerlinewilson.com 661.816.2902

Cake Pops

admin — Mon, 14 Nov 2011 21:55:43 +0000

**Cake Pops**
	Serves 12 $30.00 Free local delivery

Creative and Custom Catering
Jeri’s Catering Services
jeri@jerlinewilson.com 661.816.2902

Cold Weather Meals

admin — Mon, 14 Nov 2011 18:42:33 +0000

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

Photo Shoot Catering In Palmdale CA

admin — Thu, 27 Oct 2011 21:42:02 +0000

Spur Productions a global photo production services company produced a photo shoot at 4 Aces Movie Set in Palmdale, CA on October 26, 2011. Bart the production coordinator selected Jeri’s Catering Services to cater a breakfast and a lunch. Jeri’s Catering is well known and is the preferred caterer for many photo shoots and film locations in the Antelope Valley

Breakfast Menu: Breakfast Frittata

Boiled eggs

Bacon, Sausage

Meat-free breakfast sausages

Breakfast potatoes

Danish/Muffin/Bagels w/ cream cheese

Yogurt w/ granola

Fresh Fruit

Steel-cut oatmeal

Cold cereal assorted

Gluten Free Breakfast

Gluten free breakfast breads

Spanish tortilla (potato & egg omelet)

Beverages:

Coffee, tea and assorted juices

Lunch Menu:

Layered Southwestern salad (vegetarian)

Chicken salad

Clam Chowder

Vegetable soup

Sandwich tray: 1. turkey and cheese, 2. ham & cheese and 3. vegetarian sandwich

Fruit tray

Dessert tray: Brownies, Pound Cakes, Cup Cakes

Assortment of chips

SCE Substation Catered Lunch #2

admin — Wed, 28 Sep 2011 20:51:16 +0000

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

Club Ed Photo Shoot

admin — Wed, 28 Sep 2011 20:29:57 +0000

Contacted by local photographer and producer to cater for a photo shoot at Club Ed, Lancaster, CA. The photo crew based in Hong Kong requested catering (lunch and crafts) for all three days of the project. September 24 – 26 2011

#1 Lunch

Grilled Chicken

Mexican Rice

Grilled Vegetable Kabobs

Dinner Rolls

Dessert Tray

#2 Lunch

Chicken Enchiladas

Refried Beans

Mexican Rice

Green Salad

Tortillas

Salsa

Chips

Dessert Tray

#3 Lunch

Lasagna

Italian Salad

Green Beans

French Bread

Dessert Tray

Dessert Trays

admin — Fri, 29 Jul 2011 19:06:03 +0000

Dessert Tray Catering Services
Mini Baklava (walnut and honey baked in buttery Phyllo) 25 pc.	$16.00
Mini Cheesecakes (deletable chocolate-sour cream topped cheesecake) 25 pc.	$22.00
Petit Fours (chocolate and vanilla) 36 pc.	$22.00
Mini Tarts (custard filling top with fruit) 25 pc.	$32.00
Seasonal Fruit Tray: Serves 12 – 16	$32.00
Seasonal Fruit Tray: Serves 20 – 24	$42.00
Shrimp Tray with Spicy Dip: Serves 20	$55.00

Creative and Custom Catering
Jeri’s Catering Services
jeri@jerlinewilson.com 661.816.2902

Hors d’oeuvres

admin — Fri, 29 Jul 2011 18:35:17 +0000

Whether you call them hors d’oeuvres, small plates, first courses or nibbles, wraps, dips, buffets, appetizers are the party food that gets the party started!

**Hors d’oeuvres Catering Services**
Quiche Assortments an assortment of bite-sized spinach & cheese. Four Cheeses, onion, mushroom & pepper: 45 pc.	$30.00
Turkey Quesadilla – Smoked turkey, Monterey Jack Cheese, peppers, fresh cilantro rolled in a flour tortilla. 50 pc	$33.00
Sweet ‘n’ Sour Meatballs – savory meatball with a sweet and sour sauce. 60 pc.	$35.00
Pastrami and Pepper Rollups – Sliced pastrami with cream cheese spread and roasted red peppers. 40 pc.	$35.00
Crabcakes w/ Remoulade Dipping Sauce – a blend of crabmeat, peppers and spices, lightly breaded. 40 pc.	$38.00
Hye Roller – Meat and Cheese filled tortillas. Serves 18 – 22	$30.00
Smoked Salmon – Toast, cream cheese, horseradish spread. 50 pc.	$63.50
Savory Cheesecake – Pesta and Sundried Tomato (w/ assortment of crackers. $8.00} Serves 20	$25.00

Creative and Custom Catering
Jeri’s Catering Services
jeri@jerlinewilson.com 661.816.2902

Cooking For Seniors

admin — Fri, 22 Jul 2011 23:05:50 +0000

Recently, Jeri’s Catering Services has received several requests to act as a personal chef for seniors. We have decided to add this much needed service, cooking for seniors, to our offering. Please know that we work with medical professionals and nutritionists to prepare the meals that seniors need and will eat regularly.

Jeri’s Cooking for Seniors Service helps seniors remain independent by preparing meals and delivering fully cooked meals to your home. Using the services of a private chef is not as exotic as it may sound. Many seniors enjoy meals cooked by local professional chefs. Services can include customized menu planning and grocery shopping.

Menus are personalized to meet special dietary needs and all meals are packaged in reusable plastic containers and are easily reheated in the microwave.

Services provided throughout Palmdale – Lancaster, Ca area

Hire a personal chef email Jerline@sbcglobal.net or call 661.816.2902

Cooking For Seniors – Video

Cakes and Pastries Restaurant Supplier

admin — Sat, 02 Jul 2011 21:26:10 +0000

ANNOUNCING:

Jeri’ Catering Services is now the supplier of cakes, pies, cookies and pastries to several BBQ, Fish Fry and Soul Food restaurants in the Palmdale and Lancaster area.

Looking for a reliable dessert and bakery supplier for your local restaurant?

Are your customers asking for home-made;

Red Velvet Cupcakes

Contact Jeri. Call 661.816.2902 or email jeri@jerlinewilson.com

Film Location Catering Antelope Valley

admin — Wed, 29 Jun 2011 19:55:00 +0000

BREAKFAST MENUS

#1 Continental Tray – Croissants, Danishes, muffins, bagels

Boiled eggs

#2 Breakfast burritos

Fruits

Yogurt w/ mixed fruit granola

#3 French toast casserole

Maple syrup

Spiced Mixed fruit

Sausages

#4 Steel-cut oatmeal

Bagels w/ cream cheese

Breakfast fruit cup (oranges, bananas, raisins, and yogurt)

#5 Egg casserole

Biscuits w/ jams

Bacon

Breakfast beverages - coffee, tea, juices

LUNCH MENUS

#1 Marinated Grilled chicken

Rainbow rice

Pasta Salad

Dinner Rolls

#2 Focaccia Sandwich trays

Potato salad

Chips

Fresh fruit

#3 Bar-B-Que Beef on buns

Baked beans

Corn on-the-cob

Macaroni salad

#4 Asian Barbecued chicken

Rice

Mandarin salad

Fruit

#5 Salad Bar (assortment of salads)

Dressing

Crackers and breads

Fresh fruit

#6 Beef and chicken fajitas w/ pico de Gallo

Flour tortillas

Shredded cheeses

Grilled peppers & onions

Mexican rice

Black beans

#7 Burgers (Beef & Salmon burgers)

Condiments

Chips

Assortment of melons

#8 Croissant Sandwiches (Ham, Roast beef, Smoked turkey)

Chips

Veggie tray

Fruit tray

#9 Fried chicken dinner

Mac & Cheese

Green beans

Salad

Dinner rolls

#10 Hot Dog Bar

Beef hot dogs, buns

Chips

Asst condiments

#11 Crab & salmon cakes w/ Remoulade sauce

Garden Vegetable orzo

#12 Grilled kebobs (beef & chicken)

Grilled vegetables

Greek salad

SIGNATURE DESSERTS

Cookie & brownie trays

Sheet cakes

Sliced pie tray

Sliced pound cakes

Blackberry cobbler

Peach cobbler

Apple cobbler

4th of July Party Food #3

admin — Wed, 15 Jun 2011 17:29:48 +0000

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

4th of July Party Food #2

admin — Wed, 15 Jun 2011 17:17:52 +0000

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

4th of July Party Food #1

admin — Wed, 15 Jun 2011 17:06:19 +0000

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

SCE Substation Catered Lunch

admin — Tue, 14 Jun 2011 16:47:27 +0000

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

Brenda’s Easter Dinner

admin — Tue, 03 May 2011 15:39:04 +0000

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

admin — Sat, 19 Mar 2011 02:09:34 +0000

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

video1

admin — Wed, 09 Feb 2011 06:47:45 +0000

eCube installed at Vallarta Supermarket, North Hills Ca

Catering in Palmdale Agua Dulce Movie Ranch

admin — Sat, 05 Feb 2011 19:14:36 +0000

Contacted by Known Universe production company to cater a movie shoot location at the Agua Dulce Movie Ranch. by googling “catering in Palmdale” our listing in Google prompted a call and a catering job. This was a one day movie shoot at the location, catering for only 15 movie production staff.

Agua Dulce Movie Ranch Catering Video

Lunch Menu

Green Salad

Tilapia Rice Pilaf
Crusted Chicken Breast with Garlic Mashed Potatoes

Roasted Asparagus
Glazed Carrots

French Bread

Dessert Tray

Healthy Eating Food Tips For 2011

admin — Tue, 11 Jan 2011 06:28:40 +0000

Sardines are a low calorie, low mercury fish that are not only a great source of omega-3 fatty acids and B12, but also happen to provide a mega dose of calcium as well. Just one tin of sardines has 370 mg calcium (obtained through the bones, which can be easily eaten). They are a great source of protein and can be added to pastas, salads or even eaten on whole grain crackers. Remember to always read the nutritional label, some brands are lower in sodium than others.
Although chia seeds have been around for thousands of years, they are only now becoming main stream in United States grocery stores. Chia seeds are a great source of protein, fiber, antioxidants and ALA omega-3s, so adding them to smoothies, muffins and salads provides a great nutrient boost. Chia also has a culinary advantage. When the seeds are soaked, they form into a gel-like substance that be used to thicken and create moisture in many recipes. Expect to see a lot more chia in 2011!
Adding jicama to your diet is a wonderful way to get more fiber and vitamin C. It also contains the prebiotic inulin which stimulates the growth of good bacteria in the gut. Jicama does not elevate blood sugar as much as potatoes do and therefore, may be helpful in the management of diabetes.
Prunes are a good source of potassium; a mineral that many Americans are missing in their diets. Potassium is needed for proper cell function and may have a role in reducing blood sugar. Prunes are also a great addition to the diet if you’re experiencing constipation after too much holiday fun. They can be eaten as a snack before workouts, or on top of your cereal in the morning.
Barley contains beta glucan, a soluble fiber that may help to reduce lousy LDL cholesterol. The fiber in barley helps to keep you fuller, longer which is great if one of your New Year’s resolutions is to lose weight. Use barley in soups to add thickness and extra fiber or eat it in place of oatmeal in the morning with dried cherries and almonds.
Sweet and delicious, one study found that the compounds found in cherries may help guard against brain cell damage. Some studies even indicate that cherries may help to reduce painful inflammation in individuals suffering from arthritis as well. Next time you’re looking for something sweet after dinner, choose cherries!
I asked one of my clients to substitute her potato chips for roasted beet “chips” and the results were amazing. Not only did she lose weight by eliminating her nightly fatty-fix, but she also began appreciating and adding more vegetables to her diet. Beets contain nitrates, which convert to nitrites and nitric oxide in the body. One study found that this component in beet juice helped in lowering blood pressure in individuals. Adding beets to your diet may truly help in keeping this doctor away this year
Satisfying and wonderful in smoothies or on top of spinach, mango’s are rich in vitamin E. Two recent studies found that individuals who consume foods rich in vitamin E may help to lower their risk for Alzheimer’s and dementia.
Yogurt is a great addition to anyone’s diet. Its live active cultures help to maintain good digestive health, it provides calcium, B vitamins and magnesium and low fat versions of yogurt are great for weight conscious snackers. In addition to this, yogurt consumption has been linked to decreased blood pressure, decreased incidence of yeast infections and strengthening of the immune system.
Although this fabulous grain may sounds foreign to many individuals, freekeh has been used in middle eastern cuisine for years and has now has been popping up in menu’s throughout the country. Freekeh is low in carbohydrate and high in carotenoids, lutein and zeaxanthin which may help in protecting your vision. Using freekeh in your recipes as a substitute for white rice will significantly increase your fiber intake.
Similar in taste and texture to a turnip, rutabagas are rich in luteolin, a powerful flavanoid found in celery, carrots and olive oil. One study found that luteolin may help in calming overactive immune cells, thus preventing them from releasing inflammatory compounds.

Healthy Eating: 11 Foods To Add To Your Diet In 2011 by Kristin Kirkpatrick, M.S., R.D., L.D.

Daniel Fast Recipes For 2012

admin — Fri, 31 Dec 2010 23:19:46 +0000

Daniel Fast Introduction Video

**21 Day Daniel Fast**
Vegetable Rice Casserole 4 cups cooked brown rice 1 block of tofu (10 oz) 1 large onion 2 medium carrots 2 stalks celery 1 green pepper 2 medium zucchini 6 ounces mushrooms 3 cloves garlic, pressed 1 teaspoon ground cumin 1 teaspoon salt 1 cup mushroom broth, vegetable stock or water pepper to taste fresh herbs; parsley or cilantro, thyme for garnish Begin by making 4 cups of cooked brown rice (usually 1-1/3 cups raw) according to directions on the package. Rinse tofu and leave in a dish to drain while preparing the vegetables. Chop the onions, carrots, celery, green pepper and zucchini into pieces that are roughly 1/2 inch square. Quarter the mushrooms if they are small and cut them into sixths or eights if they are large Saute onions in water over medium heat until they are glassy Add the garlic, cumin, salt and pepper. Stir until blended and cook for 1 minute, then add the carrots, celery and green pepper. add 1/2 cup of the liquid, cover the pan and braise the vegetables on medium heat until they have begun to soften, about 5 minutes. then add the zucchini and mushrooms and cook another 7 to 10 minutes. the vegetables should be nearly, but not completely cooked. Preheat the oven to 350. Combine the vegetables with the rice. Season with salt and plenty of cayenne or freshly ground black pepper. gently mix in the tofu and put the entire mixture into a casserole that has been thinly covered with water instead of oil. Add the remaining liquid to moisten. Cover the casserole with foil and bake for 1/2 hour. Remove the foil and bake another 15 minutes Serve garnished with the fresh herbs Serves 8
Stuffed Bell Peppers 2 cups uncooked Basmati brown rice 1/4 cup chopped carrots 1/4 cup chopped celery 1/4 cup chopped mushrooms 1/4 cup chopped onion 1/4 cup chopped walnuts salt, pepper, garlic, paprika, herbs to taste 1 tablespoon vegetable powder or bouillon 6 medium green peppers dash of paprika Wash Basmati brown rice and cook according to directions. Include in the boiling water the vegetable powder and stir in until it’s dissolved. While cooking add carrots, celery, mushrooms, onion and spices. When completely cooked add 1/4 cup chopped walnuts and mix in While rice mixture is cooking, boil water for green peppers. Wash green peppers. slice the tops off the peppers and remove their inner membranes and seeds. Place peppers in boiling water for 5-7 minutes. when tender, but not soft, remove When rice mixture is ready, place the peppers upright in a casserole dish with small amount of water covering the bottom. Stuff rice into the peppers. Cover with foil and bake in preheated oven at 350 for about 45 minutes. Remove cover and bake another 15 minutes or until peppers are soft. Sprinkle with paprika, garnish and serve. Serves 6
Bean and Vegetable Tacos 4 corn or whole wheat tortillas 1 cup re fried black beans, warmed 1 avocado,mashed with minced red onion and lime juice to taste 3/4 cup finely shredded lettuce2 green onions, finely chopped 1/2 cup Salsa Verde or Salsa Ranchero or to taste Wrap the 4 tortillas in foil and heat in a moderate oven for about 5 minutes; watch that they don’t overheat and become stiff While the tortillas are heating; also heat the beans in non-stick pan. When tortillas are ready, fill with beans, avocado, lettuce,onions and salsa. Fold each tortilla in half, garnish and serve Serves 4
Humus with Tahini 3 cups well-cooked garbanzo beans 1 cup garbanzo bean cooking liquid or water 6 to 8 tablespoons fresh lemon juice 3 (large) cloves garlic, pressed 2 teaspoon salt or to taste 1/2 cup tahini or more to taste 1/8 teaspoon cayenne 1/4 cup chopped parsley In a food processor (or blender), process the garbanzo beans with 1/2 cup of the bean liquid (keep the other 1/2 in reserve) and the lemon juice. Then add the tahini, garlic and seasonings (except the parsley) Blend according to your preference add as much of the reserved cup of liquid as you need to get the consistency you want. Humus needs to be “dippable” Stir in the chopped parsley Serve as a dip with raw vegetable sticks or pita bread
Berry Banana Shake one – 10.5 ounce tofu, drained 1 cup partially thawed frozen strawberries or raspberries, including liquid 1 small ripe banana 1 teaspoon agave Serves 4
Hopping John 4 cups water 2 chicken bouillon cubes 1 cup coarsely chopped onions 1 bay leaf (1 1/2 inches) 1 teaspoon dried thyme leaves, crumbled 1 12 cup uncooked brown rice 1 can (16 ounce) black-eyed peas, rinsed and drained 1. In a large saucepan, bring the water, bouillon, onion, bay leaf and thyme to a boil over high heat 2.Stir in the rice. when the liquid boils again, reduce the heat to low. Cover and simmer for 35 to 40 minutes until the rice is almost tender 3. Stir in the black-eyed peas. Cover and simmer for 8 to 10 minutes or until the rice is tender. Serves 4
Meatless Chili 1 cup chopped onion 1 cup chopped green bell pepper 1 tablespoon vegetable oil 1 teaspoon minced fresh garlic 2 cans (16 ounces each) pinto or red kidney beans, drained and rinsed 2 cans (14 1/2 ounces each) stewed tomatoes, un-drained tomatoes broken up 1 can (8 ounces) tomato sauce 1 can (6 ounces) tomato paste 2/3 cup bulgur 1/2 cup water 1 can (4 ounces) chopped green chilies 1 1/2 tablespoons chili powder 1 teaspoon cumin 1/4 teaspoon crushed hot red pepper flakes Toppings: chopped onions, and bell peppers 1. In a 3-quart microwave safe casserole, combine the onion, green pepper, oil and garlic. Stir to mix. Cover with a lid or vented plastic wrap. Microwave on High for 4 to 5 minutes or until the vegetables are crisp tender. 2. Stir in the remaining ingredients, except the toppings. cover and microwave on High for 25 to 30 minutes, stirring once until the bulgur is tender and the chili is bubbly. 3. Remove the casserole from the microwave. Stir again, cover and let stand on a heatproof surface for 10 minues. Serve the toppings alongside. Serves 6
Sweet Potato Oven Fries 2 large baking potatoes, peeled and cut into 1/4 inch-thick sticks 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1. Place an oven rack in the top of the oven. heat to 450. coat a large wire cake rack with vegetable oil cooking spray and place on a baking sheet 2. Put the potato sticks in a bowl. Toss and spray with cooking spray until lightly coated. Arrange the potatoes in a single layer on the wire rack. 3. Bake for 18 to 20 minutes or until the tops of the potato sticks are golden. Remove from the oven. Turn the potatoes over with a spatula. return to the oven and bake for 5 to 7 minutes more or until golden and crisp. Toss with salt and pepper Serves 4
Ratatouille 1/4 cup olive oil 2 large onions, halved and sliced thin 3 large cloves garlic, sliced thin 1 firm eggplant (about 1 pound) cut into 1-inch cubes (about 5 cups) 1 pound small zucchini, cut in half lengthwise, then cut crosswise into 1/2 inch thick pieces (about 3 1/2 cups) 1 each small red, green and yellow bell peppers, halved, seeded and cut into 1 inch strips (3 cups) 1 1/2 pounds ripe plum tomatoes, quartered lengthwise, seeded and cut into 1 inch chunks (about 3 cups) 1 tablespoon chopped fresh thyme 1 1/2 teaspoons chopped fresh marjoram 1 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1. In a large saucepan, heat 1 tablespoon of oil over medium heat. add the onions and garlic. Cover and cook over medium-low heat for 10 minutes, stirring twice until almost tender but not browned 2. Meanwhile, in a large nonstick skillet,heat 2 tablespoons of oil until hot, not smoking. Add the eggplant and cook for 5 minutes, tossing several times until lightly browned. Add the remaining 1 tablespoon oil, the zucchini and the peppers and cook for 5 minutes or until the vegetables are crisp-tender. 3. Add to the onion mixture. Cook uncovered, over medium-low heat for 15 minutes, stirring gently 2 or 3 times. 4 Add the tomatoes, thyme, marjoram, salt and pepper. Cook for 5 minutes or until the vegetables are tender, but still hold their shape.serve hot or at room temperature Serves 6
Black Bean Soup with Salsa 2 1/2 (1 pound) dried black beans, picked over and soaked 2 tablespoons olive oil 1 cups coarsely chopped onions 1 tablespoon minced fresh garlic 1 teaspoon cumin seeds 1/8 teaspoon ground red pepper (cayenne) 3 1/2 cups low-sodium chicken broth 2 cups water Lime Pepper Salsa 1 large red bell pepper, seeded and finely chopped (1 1/2 cups) 1 medium-size onion, finely chopped (1 cup) 4 teaspoons fresh lime juice 1/8 teaspoon salt 1 can (16 ounces) whole tomatoes in juice, undrained 1/2 cup uncooked small pasta 1/2 teaspoon salt 1. Rinse and drain the soaked beans 2. In a heavy 5-qt pot,heat the oil over medium heat. Add the onions and garlic and cook for 3 to 5 minutes, stirring often or until softened. Stir in the cumin and ground red pepper and cook, stirring often for 30 seconds to release the flavors. 3. add the beans, broth and water. Cover and bring to a boil over high heat. Reduce the heat to low. cover and simmer for 70 to 80 minutes or until the beans are tender. 4. Meanwhile make the lime pepper salsa: In a medium size bowl, mix the bell pepper, onion, lime juice and salt. Cover with plastic wrap and refrigerate until ready to use. 5. Drain the juice from the canned tomatoes into the pot. chop the tomatoes and add along with the past and 1/2 teaspoon salt. Bring to a boil over medium-high heat, stirring occasionally, or until the pasta is tender. 6. Ladle the soup into serving bowls and garnish with a spoonful of salsa. Serves 5

UCF 21 Day Daniel Fast For 2011

admin — Wed, 29 Dec 2010 23:45:50 +0000

United Christian Fellowship in Palmdale, CA is embarking on a corporate 21 Day Daniel Fast. The fast is led by Bishop Edwin Deresnbourg and Pastor Venita Derensbourg and begins on Monday January 3, 2011.

Here are the links to the instructions;

http://jerlinewilson.com/daniel-fast/UCF-21-Day-Daniel-Fast.pdf

http://jerlinewilson.com/daniel-fast/21-day-Daniel-Fast-Supplement-For-Diabetics.pdf

Peace and Blessings
Jerline Wilson

Creole Gumbo Recipe

admin — Sat, 25 Dec 2010 00:29:14 +0000

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

Turner Christmas Holiday Dinner

admin — Mon, 06 Dec 2010 06:41:23 +0000

Christmas Holiday Dinner for 45 Party Guests

Entree

Tilapia with Rice
Spinach Stuffed Chicken w/ Lemon Sauce
Turkey Shrimp Jambalaya
Fried Chicken

Sides

Greens – Collards and Mustard
Yams
Mac & Cheese
Hot Water Corn Bread
Cake Bread

Desserts

Pound Cake
Sweet Potato Pie
Pineapple Coconut Cake
Red Velvet Cake

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

Movie Set Locations Catering December 2010

admin — Sun, 05 Dec 2010 22:05:19 +0000

Jeri’s Catering Services, Palmdale, Ca catered a movie set location at Club Ed and Four Aces in Lancaster, Ca on December 6th and 7th 2010. The Studio is 5th and Sunset Studios

Movie Set Locations around Palmdale and Lancaster, CA – Video

DAY 1

Breakfast Menu – “Farmers Breakfast”

Hash Brown Potatoes

Diced Ham & Eggs with Onions, Peppers and Cheddar Cheese

Sausage Links

Fresh Mixed Fruit (season)

Assorted Fruit Juices

Coffee, Muffins and Pastry

Lunch Menu

Grilled Chicken

Portobello Mushrooms

Baked Salmon

Brown Rice

Grilled Asparagus

Baked Potato

Desserts

Lemon Bars

Sock It To Me Cake

DAY 2

Breakfast Menu

Steel-cut oatmeal

Breakfast Burritos

French Bread

French Cheeses

Fresh Mixed Fruit (season)

Assorted Fruit Juices

Coffee, Muffins and Pastry

Lunch Menu

Vegetarian Jambalaya

Shrimp Kabobs

Salmon Croquettes

Spinach in orange salad

Desserts

Sock It To Me Cake

Lemon Cake

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

Repast at St Mary’s

admin — Tue, 30 Nov 2010 22:50:56 +0000

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

Repast

admin — Tue, 30 Nov 2010 01:39:21 +0000

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

DIG Movie Shoot

admin — Sat, 20 Nov 2010 02:26:34 +0000

DIG movie shoot in Palmdale, CA – November 17-19, 2010

Breakfast

Assorted muffins, scones, cold cereal, oatmeal, boiled eggs,

Beverages: coffee, orange juice, cranberry juice, tea, milk

Fresh Fruits: apples, oranges, bananas

Snacks

Veggie and fruit trays, fruit bars, chips

Sports drinks, water, juices, cold tea drinks

Lunch

Sandwiches: chicken, turkey, tuna, veggie

Pasta salad, green salad, cookies, sliced cakes, chips, beverages

Friday: Mexican Lunch

Beef and chicken enchiladas, Mexican rice, re-fried black and pinto beans;
tacos, fresh salsa, Mexican wedding cookies, tres leche cupcakes
green salad w/ chipotle chile salad dressing

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

Catering Contract Worksheet

admin — Sat, 20 Nov 2010 01:51:26 +0000

Click here to download

Catering Contract Worksheet

Jeri’s Catering Services

40302 Springpark Lane
Palmdale Ca. 93551
661.816.2902 jerline@sbcglobal.net Date:___________________

Requestor Name______________________________________

Email_______________________________________________

Phone Nos___________________________________________

Name of Organization___________________________________

Billing Name__________________________________________

Billing Address_________________________________________

Estimated Number of Guests_____________ Final Guarantee of Guests_______________

Event Date_______________ Event Day__________________ Serving Time_____________

Event Location______________________________________________________________

Event Will Be (circle one) Breakfast Lunch Dinner

Menu

Requestor Will Provide Tables Chairs Table Cloths Napkins

JCS Will Provide Tables Chairs Table Cloths (paper/ linen, color) Napkins (paper/ linen, color)

Centerpiece Head Table Yes No Number of persons___________

Table Buffet

Paper Mats Yes No

Paper Napkins Yes No

Price $______________________ Authorization Signature____________________________

Jeri’s Catering Services Signature ____________________________

All prices quoted are based on a cash purchase. We use Paypal for credit card or check payment

Bake Sale

admin — Fri, 19 Nov 2010 15:22:25 +0000

Jeri’s Holiday Bake Sale

Homemade From Scratch

Cakes

German Chocolate Cake – 3 Layer – $30.00

Red Velvet Cake – 2 Layer – $23.00

Coconut Cake – 3 Layer – $23.00

7-Up Cake – Bundt – $25.00

Chocolate Cake – 2 Layer – $20.00

Carrot Cake – Sheet – $32.00

Sock-It-To-Me Cake – Bundt – $23.00

Cookies

Chocolate Chip – 3 Dozen – $20.00

Oatmeal – 3 Dozen – $20.00

Mexican Wedding Cookies – 3 dozen – $26.00

Pies

Crack Pie – $42.00

Sweet Potato Pie – $23.00

Pecan Pie – $21.00

Peach Cobbler – Serves 12 – $28.00

Key Lime Pie – $20.00

Dinner Bread & Rolls

Dinner Rolls – 2 Dozen – $4.50

Monkey Bread – $4.50

To place an order call 661.816.2902

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

Creative catering, caterer and personal chef for north Los Angeles county

Party DJ

admin — Sat, 02 Oct 2010 20:37:17 +0000

Professional DJ Entertainment
	Daniel Seny Mobile DJ specializes in high quality DJ entertainment emphasizing courtesy and reliability. We use state-of-the-art professional sound and lighting systems specifically designed and built for use in the field of mobile entertainment. Whether your event is a wedding, a reunion, a retirement party, Bar Mitzvah, a corporate event or a Holiday party, we’re the experts! http://danielseny.com/

Party Bartender

admin — Sat, 02 Oct 2010 19:35:27 +0000

Bartending Services
	All 4 Jay Mixology Services can help you plan your party and make a drink menu with our extensive knowledge of cocktails. Our bartenders are both professional and certified. All 4 Jay Mixology Services caters to any kind of occasion, from the smallest to the largest events, including parties, business mixers and wedding events. Click here to visit our website; http://all4jaymixology.com/

Birthday Bash Barbecue Menu

admin — Wed, 08 Sep 2010 14:50:43 +0000

Birthday Bash Taco Fajita bar

admin — Wed, 08 Sep 2010 14:48:25 +0000

Tacos

Chicken, Beef Fajitas

Mexican Rice

Refried Beans

Fruit Platter

Green Salad

7 Layer Bean Dip

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

Birthday Bash Pasta Menu

admin — Wed, 08 Sep 2010 14:44:31 +0000

Buy Desserts Online

admin — Sat, 31 Jul 2010 22:42:50 +0000

**Cakes, Cookies Pies & Cobblers**
NEW! Cake Pops
7 Up Cake
Carrot Cake
Chocolate Cake
Coconut Cake
German Chocolate Cakes
Red Velvet Cake
Red Velvet Cupcakes
Sock It To Me Cake
Crack Pie
Key Lime Pie
Peach Cobbler
Pecan Pie
Sweet Potato Pie
Chocolate Chip Cookies
Mexican Wedding Cookies
Oatmeal Cookies

Free Local Delivery

Jeri’s Catering Services, Palmdale and Lancaster Ca

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

Peach Cobbler

admin — Sat, 31 Jul 2010 21:22:13 +0000

**Peach Cobbler**
	This version of a truly American dessert consists of lightly spiced fresh peaches. Serving size; Serves 12 $28.00 Free local delivery

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

Pecan Pie

admin — Sat, 31 Jul 2010 21:14:01 +0000

**Pecan Pie**
	Serving size; Serves $21.00 Free local delivery

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

Sweet Potato Pie

admin — Sat, 31 Jul 2010 19:36:09 +0000

**Sweet Potato Pie**
	Serving size: Serves 8 – 10 $23.00 Free local delivery

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

Crack Pie

admin — Sat, 31 Jul 2010 19:28:15 +0000

**Crack Pie**
	Add chocolate syrup and a dollop of whipped cream to create an unimaginable dessert delight! $42.00 Free local delivery

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

Mexican Wedding Cookies

admin — Sat, 31 Jul 2010 18:55:25 +0000

**Mexican Wedding Cookies**
	Serving size: Serve 36 $26.00 Free local delivery

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

Creative catering, caterer and personal chef for north Los Angeles county

Vegan Thanksgiving

Pecan Pie Recipe

Pies are a tradition in American homes for Thanksgiving, Christmas or Holiday dinners. This pecan pie recipe is a family favorite and I gladly share it with you and your family

It’s Called Christmas With a Capital “C”

It’s Called Christmas With a Capital “C” Video

Turkey Recipes

Turkey recipes for your Thanksgiving and Christmas dinners. To make your Holiday turkey the best, the best cooks pay particular attention to the glaze or rub and the stuffing. Enjoy.

Best Thanksgiving Turkeys

How To Pick A Healthy Thanksgiving Turkey

Sausage-Cornbread Stuffing Recipe

Sausage-Cornbread Stuffing Recipe is a Southern favorite and a tradition for Thanksgiving and Christmas family dinners. Can used as a dressing or a stuffing.

Sweet Potato Casserole

Green Bean Casserole

Baby Shower Brunch

Baby Shower Brunch

Santa Clarita Movie Ranches

Cake Pops

Cold Weather Meals

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

Photo Shoot Catering In Palmdale CA

SCE Substation Catered Lunch #2

Club Ed Photo Shoot

Dessert Trays

Hors d’oeuvres

Whether you call them hors d’oeuvres, small plates, first courses or nibbles, wraps, dips, buffets, appetizers are the party food that gets the party started!

Cooking For Seniors

Cakes and Pastries Restaurant Supplier

ANNOUNCING:

Film Location Catering Antelope Valley

4th of July Party Food #3

4th of July Party Food #2

4th of July Party Food #1

SCE Substation Catered Lunch

Brenda’s Easter Dinner

Easter Dinner Menu

Las Vegas Party Menu

Las Vegas Party Menu

DESSERTS

video1

Catering in Palmdale Agua Dulce Movie Ranch

Agua Dulce Movie Ranch Catering Video Lunch Menu Green Salad Tilapia Rice Pilaf Crusted Chicken Breast with Garlic Mashed Potatoes Roasted Asparagus Glazed Carrots French Bread Dessert Tray

Healthy Eating Food Tips For 2011

Daniel Fast Recipes For 2012

Daniel Fast Introduction Video

UCF 21 Day Daniel Fast For 2011

Creole Gumbo Recipe

Turner Christmas Holiday Dinner

Movie Set Locations Catering December 2010

Repast at St Mary’s

Light Lunch for 30+

Repast

DIG Movie Shoot

Catering Contract Worksheet

Bake Sale

Jeri’s Holiday Bake Sale

Cakes

Cookies

Pies

Dinner Bread & Rolls

Party DJ

Party Bartender

Birthday Bash Barbecue Menu

Birthday Bash Taco Fajita bar

Birthday Bash Pasta Menu

Buy Desserts Online

Peach Cobbler

Pecan Pie

Sweet Potato Pie

Crack Pie

Mexican Wedding Cookies

Agua Dulce Movie Ranch Catering Video

Lunch Menu

Green Salad

Tilapia Rice Pilaf
Crusted Chicken Breast with Garlic Mashed Potatoes

Roasted Asparagus
Glazed Carrots

French Bread

Dessert Tray