What's New

New Products

Posted on September 10th, 2010 | Posted in New Products

New Products for the week of September 6th.

9.10 New Products

Recipe Thursday-Grilled Pizza

Posted on September 9th, 2010 | Posted in Main Course, Recipes

I’m sure that everyone is now familiar with grilled pizza, since it seems to be on everybody’s food blog these days, but I still wanted to put in my two cents! I absolutely love pizza and I did not think that it could get any better, but how naive was I, of course grilling it makes it tastier.  Since a lot of our customers are pizza shops I thought that I would highlight some of our pizza ingredients and one of my favorite pizza toppers, pesto!  Now I make my pizza dough from scratch, but we also sell pizza balls for shops that don’t want to mess with the dough aspect.  Grilling pizza does take some practice, but after a few attempts it can be mastered.  Also, this dough recipe can be used in a regular pizza oven.

Grilled Pizza

Serves 4

Ingredients for 1 Pizza

1/4 cup warm water (about 110 degrees)
1 1/8 teaspoon instant yeast (991830)
1/2 & 1/8 cup water, at room temperature
1 tablespoon extra-virgin olive oil (992055)
2 cups flour-So Strong and Balancer Pillsbury (991864/991863)
3/4 teaspoon salt (CQS030)
Nonstick cooking spray for oiling the bowl (992016)


pesto (990377)
genoa salami Citterio (441101)
fresh diced tomatoes
shredded whole milk mozzarella Bella Fran (775558)
shredded part skim mozzarella Bella Fran (775557)
extra-virgin olive oil (992055)


In a small bowl add the yeast to water and wait 5 minutes.  Add the olive oil and room temperature water to the yeast mixture.  Put flour and salt into a food processor and slowly add the yeast mixture while pulsing the blade.  After a ball forms, mix for 30 more seconds.  Toss it onto a floured counter and pound it a little till it is nice and smooth.  Form it into a ball, place in oiled bowl, cover with foodservice film and wait for an hour and a half till the dough doubles in size.  Pound it in the bowl and then on a floured surface work it to look like a pizza.  Heat grill to got on one side and a bit cooler on the other.  Invert dough round onto floured peel and slide onto grill.  Using tongs, lift dough round and peek to make sure it’s not scorching.  If it’s cooking too fast, slide pizza to cool part of grill.  Transfer dough round to cutting board, browned side up.  Brush with oil and top with your choice of toppings.  Return pizza to grill and cover grill to help cheese melt.  Sometimes I cover the pizza with a 9×13 pan to help melt the toppings more quickly.  Serve immediately!

Closed Labor Day

Posted on September 3rd, 2010 | Posted in Announcements

We will not be open on Monday, September 6, but will reopen on Tuesday. Please leave your orders on our answering machine 717-464-4165.  Have a wonderful holiday weekend!

New Products

Posted on September 3rd, 2010 | Posted in New Products

As the temperatures are about to cool possibly we could tempt you with our Lipton’s Herbal Variety Tea Bags.

See what else is new for the week of August 30th.

9.2 New Products

Recipe Thursday-The Carnegie Sandwich

Posted on September 2nd, 2010 | Posted in Recipes, Sandwich

Well, this was a very easy recipe and so tasty.  I took a little different swing on the recipe since I used our Lancaster County Farms Smoked Ham, rather than a deli smoked ham.  I cooked the ham and then sliced off a nice 1/4″ piece of meat for each sandwich.  The flavor of the ham definitely came through in this sandwich since it used a milder swiss cheese that did not dominate the other flavors.  I also found that Amoroso’s 16″ baguette or sub loaf worked perfect for this pressed style sandwich.   While enjoying these sandwiches for dinner I realized that The Carnegie tastes very similar to something that I have had before, but it took my father telling me that it is like a Cuban Sandwich to put my finger on it! So that is why this sandwich left such an impression on me.

The Carnegie

Serves 4


8 tablespoons yellow deli-style mustard, French’s (991253)
1-16” baguette, cut into 4 even pieces and sliced in half lengthwise, Amoroso (559491)
16 slices swiss cheese, Pearl Valley (774518)
4 whole kosher dill pickles, thinly sliced, Patriot (990109)
1 pound smoked ham, sliced, LCF (LCF101)
2 tablespoons butter, at room temperature, Liberty Bell (880024)


Spread 1 tablespoon mustard evenly over each cut side of baguette. On each bottom piece, place 2 slices swiss, some pickle slices, and 1/4 pound of ham. Top with additional pickle slices and 2 additional slices of swiss. Place bread top on.  You can assemble the sandwiches hours before heating and pressing them.

If using a panini press, heat on medium-high and add 1 tablespoon of butter. Place sandwich on heating element as butter melts; lower top of panini press and press the sandwich together. Cook to golden brown and until cheese melts.

I do not own a panini press, therefore heat skillet or sauté pan over medium-high heat, add 1 tablespoon butter and add sandwich when butter melts. I place the ceramic crock of my crockpot on top of the sandwiches to press them.  Grill for 2 minutes, then carefully turn over and place crock on top and grill another 2 minutes. Repeat with remaining sandwiches.

Serve with leftover pickles cut into spears.

Recipe adapted from GrilledCheeseAcademy.com

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