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Some of our guests' favorite dishes include our world-famous banana fritters, curried eggs in patty shells, stuffed French toast, omlette rolls, homemade biscuits with Southern sausage gravy, and our delicious Garland's special juices.

Would you like to try our recipes?
Look for the Garland's Cookbook, coming out soon!

Curried Eggs

6 Patty shells
4 Eggs, hard boiled
1/2 medium white onion (chopped fine)
6 Tablespoons butter
7 Tablespoons flour
3 Cups half & half
2 Tablespoons curry powder
1 Teaspoon Tony Chachere's seasoning
2 Teaspoons granulated garlic
1/4 Teaspoon Cayenne Pepper
Salt & black pepper to taste
6 slices American cheese, grated

You will need to adjust your seasonings to taste as the mixture becomes thick.

Melt butter in saucepan. Sauté’ onions in butter until onions are clear. In a small bowl add all dry ingredients and mix well. Add dry ingredients to sauce pan with peppers & onions. Mix well. Over medium heat add cream 1 cup at a time, stirring well until all cream is incorporated. Continue to stir over medium heat until mixture thickens. Remove from heat. Chop eggs and add to mixture.

To serve: Fill patty shells to top with mixture. Sprinkle grated American cheese on top.
Place under broiler until cheese is melted. Sprinkle LIGHTLY with cayenne pepper.

Yield: 6 servings

The other way to serve Curried Eggs:

12 pieces of bacon, cooked
6 pieces of white toast
18 Asparagus spears

Take one piece of toast, put it on a plate. Use 2 pieces of bacon, break it into and fill the toast with it. Lay three asparagus across the bacon. Top with curried egg mixture. Sprinkle with American cheese and broil. Sprinkle lightly with cayenne pepper and serve.

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Biscuit Benedict

3 cups Pioneer Biscuit Mix
1 cup half and half
1/2 stick melted butter
10 eggs, poached
10 pieces of Canadian bacon
Hollandaise Sauce (recipe below)

Mix first 3 ingredients and form into drop biscuits.
Bake on a greased baking sheet at 400 for 18 minutes. Poach eggs and heat Canadian bacon. Cut biscuits in half, add bacon, egg and top with Hollandaise sauce.

Blender Hollandaise

6 Egg yolks
4 Tablespoons lemon juice
Dash of cayenne
1/2 cup butter

Place egg yolks, lemon juice and cayenne in blender container. Cover; quickly turn blender on and off. Heat butter till melted and almost boiling. Turn blender on high speed; slowly pour in butter, blending till thick and fluffy, about 30 seconds. Heat over warm, not hot water till ready to serve. Makes 2 cups.

Yield: 10