Five Mini Corn Dogs with Honey Mustard & Fries

Mini Corn Dogs

Grilled Cheese & Fries

Burger with Pickle Chips & Fries

Fried Chicken Livers

Five Mini Tenders with Honey Mustard or BBQ

Mini Chicken Corn Dogs

Coca-Cola, Diet Coke, Iced Tea, Sprite, Dr. Pepper, or Minute Maid Lemonade

Soft Drinks

Grilled Burger with Cheese

Buttermilk Cheesecake Pie

Pecan Chocolate Cobbler

Loaded with Lettuce, Tomato & Swiss Cheese

The Scrooge Burger

Roast Beef with Lettuce, Swiss Cheese, Onion, and Pickle on Gambino Bread

Shrimp Dip Po'Boy

Add Jalapenos, Extra Horseradish Sauce for additional charges

Fried Cheese or Chicken Livers

Gumbo

with Homemade Chili (no beans), Cheese, Tomatoes, Green Onions & Black Olives

Scrooge's Salad

with Flour Tortilla, Tartar Sauce, Two Cheeses, Lemon Tomato, Green Onions, and Green Chiles

Catfish Quesadilla

with Honey Marinara Mustard Sauce or Ranch BBQ Sauce

Fried Chicken Cheese Tenders

Loaded with Cheddar & Swiss Cheese, Bacon, Sautéed Onions, Mushroom Gravy, Chili, Lettuce & Tomato

The Scrooge – Burger

Cole Slaw

with Melted Parmesan and Horseradish Sauce

Fried Zucchini

Cranberry Salad

Marinated Beets

Small Spinach Salad

Small Salad

Turnip Greens

In a mixing bowl, combine cornmeal, all-purpose flour, baking powder, salt, and sugar. Mix well.

Prepare the Batter

In a separate bowl, whisk together the egg and milk. Add this mixture to the dry ingredients and stir until smooth.

Add Wet Ingredients

Insert a wooden skewer into each hot dog, pushing it in about halfway.

Prepare Hot Dogs

In a deep pot or fryer, heat vegetable oil over medium heat until it reaches 350°F (175°C).

Heat Oil

Dip each skewered hot dog into the batter, ensuring it is well coated, then carefully lower it into the hot oil. Fry until golden brown, about 3-4 minutes. Remove and drain on paper towels.

Dip and Fry

In a small bowl, combine honey and Dijon mustard. Stir well until fully blended.

Mix the Sauce

Prepare frozen French fries according to package instructions. Usually, they can be baked or fried until golden brown and crispy.

Cook the Fries

After cooking, sprinkle with salt to taste.

Season

Hot dogs

Cornmeal

All-purpose flour

Baking powder

Salt

Sugar

Milk

Vegetable oil (for frying)

Wooden skewers

Honey

Dijon mustard

Frozen French fries

Take 4 slices of your preferred bread and lay them out on a clean surface.

Prepare the Bread

Place 1 slice of cheddar cheese on 2 of the bread slices.

Add Cheese

Top the cheese with the remaining 2 slices of bread to form two sandwiches.

Top with Bread

Spread 1 tablespoon of butter on the outer side of each sandwich.

Butter the Bread

Heat a skillet over medium heat. Place the sandwiches in the skillet, buttered side down, and grill for about 3-4 minutes until golden brown.

Grill the Sandwiches

Carefully flip the sandwiches and grill the other side for an additional 3-4 minutes until the cheese melts and the bread is golden brown.

Flip and Grill

Remove the grilled cheese sandwiches from the skillet and cut them in half. Serve warm.

Serve

Wash and peel the 2 medium potatoes. Cut them into thin strips to create fries.

Prepare the Potatoes

In a large pot or deep fryer, heat 4 cups of vegetable oil to 350°F (175°C).

Heat the Oil

Carefully add the potato strips to the hot oil in batches to avoid overcrowding. Fry for about 5-7 minutes until golden and crispy.

Fry the Potatoes

Remove the fries using a slotted spoon and place them on paper towels to drain. While still hot, sprinkle with 1 teaspoon of salt.

Drain and Season

Serve the hot fries alongside the grilled cheese sandwiches.

Bread

Cheddar Cheese

Butter

Potatoes

Vegetable Oil

In a mixing bowl, combine the ground beef with salt and black pepper. Mix gently until just combined, then form into two equal-sized patties.

Prepare the Beef Patties

Heat a skillet or grill over medium-high heat. Cook the patties for about 4-5 minutes on one side. Flip the patties and place a slice of cheddar cheese on top. Cook for another 4-5 minutes or until the internal temperature reaches 160°F (71°C).

Cook the Patties

While the patties are cooking, toast the burger buns on the grill or in a toaster until golden brown.

Prepare the Buns

Spread ketchup and mustard on the bottom bun. Place the cooked patty with cheese on top, followed by a generous helping of pickle chips. Top with the other half of the bun.

Assemble the Burger

Peel the potatoes and cut them into thin strips (about 1/4 inch thick) to make fries. Rinse the cut fries in cold water to remove excess starch, then pat them dry with a paper towel.

In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Carefully add the fries to the hot oil in batches to avoid overcrowding. Fry for about 5-7 minutes or until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

While the fries are still hot, season them with salt to taste.

Season the Fries

Ground beef

Burger buns

Cheddar cheese slices

Black pepper

Pickle chips

Ketchup

Mustard

Vegetable oil

Rinse the chicken livers under cold water and pat them dry with paper towels. Remove any visible fat or connective tissue.

Place the cleaned chicken livers in a bowl and pour the buttermilk over them. Cover and refrigerate for at least 1 hour (or up to overnight).

In a small bowl, combine the prepared horseradish, sour cream, lemon juice, salt, and black pepper. Mix well until smooth.

Cover and refrigerate the sauce until ready to serve.

In a shallow bowl, mix the flour, salt, black pepper, paprika, and garlic powder.

Heat the vegetable oil in a large skillet over medium-high heat until hot (about 350°F or 175°C).

Remove the chicken livers from the buttermilk and let the excess drip off. Dredge the livers in the flour mixture, coating them evenly.

Carefully place the coated livers in the hot oil, frying them in batches if necessary. Fry for about 3-4 minutes on each side, or until golden brown and cooked through.

Use a slotted spoon to transfer the fried livers to a paper towel-lined plate to drain any excess oil.

Serve the fried chicken livers hot with the horseradish sauce on the side for dipping.

chicken livers

buttermilk

all-purpose flour

salt

black pepper

paprika

garlic powder

vegetable oil

prepared horseradish

sour cream

lemon juice

Cut the chicken breast into small strips, about 1 inch wide.

Cut the Chicken

In a mixing bowl, combine the all-purpose flour, cornmeal, baking powder, salt, and black pepper. Mix well.

Make the Batter

In a separate bowl, whisk together the milk and egg. Gradually pour the wet mixture into the dry ingredients and stir until combined.

Dip each chicken strip into the batter, ensuring it's fully coated.

Coat the Chicken

In a large frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Carefully place the battered chicken strips into the hot oil. Fry in batches for about 3-4 minutes or until golden brown and cooked through.

Fry the Tenders

Using tongs, remove the chicken tenders and place them on a plate lined with paper towels to drain excess oil.

Drain and Cool

In a small bowl, mix together honey and mustard until well combined.

Prepare Honey Mustard

Pour BBQ sauce into a separate bowl for serving.

Serve with BBQ Sauce

Place the mini chicken corn dogs on a serving platter and serve warm with honey mustard and BBQ sauce on the side.

Plate the Tenders

chicken breast

cornmeal

baking powder

milk

vegetable oil (for frying)

honey

mustard

BBQ sauce

Pour 1 liter of Coca-Cola into a glass filled with ice. Optionally, add a slice of lime for garnish.

Serve Coca-Cola

Pour 1 liter of Diet Coke into a glass filled with ice. Optionally, add a lemon wedge for garnish.

Serve Diet Coke

Boil 4 cups of water in a pot. Once boiling, remove from heat and add 4 black tea bags. Steep for 5 minutes. Remove tea bags and stir in 1 tablespoon of sugar until dissolved. Let the tea cool to room temperature, then refrigerate until cold. Serve over ice with lemon slices.

Prepare Iced Tea

Pour 1 liter of Sprite into a glass filled with ice. Optionally, add a few fresh mint leaves for a refreshing touch.

Serve Sprite

Pour 1 liter of Dr. Pepper into a glass filled with ice. Optionally, add a cherry on top for a fun twist.

Serve Dr. Pepper

Pour 1 liter of Minute Maid Lemonade into a glass filled with ice. Optionally, garnish with a lemon slice and a sprig of mint.

Serve Minute Maid Lemonade

Coca-Cola

Diet Coke

Black Tea Bags

Water

Lemon Slices

Sprite

Dr. Pepper

Minute Maid Lemonade

In a large bowl, combine the ground beef, salt, black pepper, garlic powder, and onion powder. Mix gently until combined, being careful not to overwork the meat.

Prepare the Burger Mix

Divide the meat mixture into 4 equal portions and shape them into patties that are slightly larger than the burger buns. Make a small indentation in the center of each patty to prevent them from puffing up while cooking.

Form the Patties

Preheat your grill to medium-high heat (about 375°F/190°C).

Preheat the Grill

Place the patties on the grill and cook for about 4-5 minutes on one side. Flip the patties and place a slice of cheddar cheese on top of each one. Cook for an additional 3-4 minutes, or until the cheese is melted and the burger reaches your desired doneness.

Grill the Patties

During the last couple of minutes of cooking, place the burger buns cut-side down on the grill to toast until golden brown.

Toast the Buns

Remove the patties from the grill and place them on the bottom half of the toasted buns. Top with your favorite condiments (ketchup, mustard, etc.) if desired, then place the top half of the buns on.

Assemble the Burgers

Serve the burgers immediately with pickles on the side and a choice of potato chips or French fries.

Serve with Accompaniments

Garlic powder

Onion powder

Pickles

Potato chips

French fries

Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the crumbs are evenly coated. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 10 minutes, then remove from oven and let cool.

Prepare the crust

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the granulated sugar and beat until well combined. Mix in the buttermilk and vanilla extract until smooth. Add the eggs one at a time, mixing well after each addition. Finally, sprinkle in the cornstarch and mix just until combined.