Beverages

• Island Melon and Pineapple Rum Punch - Non-Alcoholic
• Blackberry Iced Tea

Side Dishes

• Baked Southwestern Black Bean Dip
• Chicken Lo Mein Salad
• Shrimp Salad
• Baltimore Crab Salad
• Papaya Salsa
• Hot Crab Dip
• Wagon Trail BBQ Spice
• Blue Cheese Salad Dressing
• Smoked Swiss Cheese Fondue
• Hummus
• Tiny Green Beans with Turnips and Herb Butter
• Oven-Roasted Red Bliss Potatoes
• Creamy Eastern Shore Potatoes
• Whipped Butternut Squash
• Tropical Tomatillo Salsa
• Cuban Black Beans
• Caesar Salad and Rosemary Croutons

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Homemade Breads

• Spicy Southwestern Spoon Bread
• Angel Biscuits
• Challah
• French Toast
• Whole Wheat Bread Dough
• French Bread with Tomato Basil Topping

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Entrees

• Pan Seared Salmon with Country Ham and Cabbage
• One Pot Broccoli Alfredo
• Revival Soy Pasta with Salsa Cruda
• Mexican Pizza
• Spanikopizza
• Low Carb Ricotta Dough
• Pizza Dough
• Shredded Beef Muchaca
• Low Carb Peanut Chicken
• Caribbean Black Bean Soup
• Pork Dumplings
• Virginia Turkey Pinwheel
• Lowell's Yankee Pot Roast
• Chicken and Dumplings
• Garlic Roasted Pork San Juan
• Ham and Collard Green Soup

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Desserts

• Sugar Free Creamy Cheesecake with Almond Crust
• Lemon Tarts
• Chocolate Pot au Creme
• Fresh Berry Crepes
• Crepes

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Chef Fred Tiess is an associate instructor with the College of Culinary Arts at Johnson & Wales University in Charlotte, North Carolina. These recipes were published with permission.