What's New

October Specials

Posted on October 18th, 2010 | Posted in Monthly Specials

We have added all of our Lite Cream Cheeses to the Monthly Specials as well as rotated our seasonal ICC desserts, that our now available.

Pumpkin Cream Cheese-Hometown Provisions’s Label-Lancaster County Farms

Product Promotion

Date Run: October 18-31*

Item ID                  Description_____                                                       Pack       Promotion

ICC0107               Pumpkin Cheese Delight-5.5# ICC                        1/5.5#   $.10 per lb

ICC0207               Pumpkin Crumb-5# ICC                                            1/5#       $.10 per lb

Product Sale

Date Run: October 18-31*

Item ID                Description                                                                        Pack      Sale Price

JL145                    Lite Garlic Herb Cream Cheese-5# LCF                1/5#      $15.45

JL146                    Lite Vegetable Cream Cheese-5# LCF                    1/5#      $15.45

JL147                    Lite Plain Cream Cheese-5# LCF                              1/5#      $15.45

JL148                    Lite Olive Pimento Cream Cheese-5# LCF           1/5#      $15.45

Product Sale

Date Run: October 1-31*

Item ID                Description                                                                        Pack      Sale Price

JL141                    Pumpkin Cream Cheese-5# LCF                               1/5#      $15.45

JL115                     Raspberry Walnut Cream Cheese-5# LCF           1/5#      $15.45

*While supplies last

**Promotions are only valid for non Wholesale Distributors

Recipe Thursday-Hummus

Posted on October 14th, 2010 | Posted in Appetizer, Recipes

I’ve always been told how easy hummus is to make, but I hadn’t ever made it until last weekend!  For years I’d referred friends to another friend’s blog that features many amazing recipes.  They’d all proceed to make her delicious hummus recipes, in many varieties, but I had never attempted them. So I decided it was my time to make my own Hummus.  I went through many different recipe options before choosing the one that I made. I wanted a basic hummus and I was very pleased with the outcome, after a few modifications to the recipe. I’d like to add that hummus is a perfect appetizer to bring to a party, you can dip practically anything in it.


Yield 2 Cups


1-15.5 ounce can chickpeas (garbanzo beans), rinsed (991647)
3 tablespoons tahini (sesame paste)
1/4 cup extra-virgin olive oil (992055)
1/4 cup water
1 garlic clove, minced (991057)
pinch cayenne pepper (CQC017)
3 tablespoons fresh lemon juice (990323)


Process all of the ingredients in a food processor until smooth, about 40 seconds.  Transfer to a serving bowl and chill until the flavors have blended, at least 30 minutes.  Note: I thought that the hummus tasted better after sitting for 24 hours in the fridge. I recommend pouring a little olive oil on top of the hummus and sprinkling with cayenne pepper to serve. Serve cold with fresh cut pita, pita chips, crackers or crudités.

Recipe adapted from The America’s Test Kitchen Family Cookbook

New Products

Posted on October 8th, 2010 | Posted in New Products

New Products for the week of October 4th!

10.8 New Products

Recipe Thursday-Eggs poached in tomato sauce-i.e. Eggs in Purgatory

Posted on October 7th, 2010 | Posted in Main Course, Recipes

This dish was introduced to me last weekend and the simplicity and tastiness of it has me making it for my own family already!  My friend who made the dinner, for a group of us, does  not even know where she discovered it, but she does know that everyone she makes it for absolutely loves it and wants the recipe.  This recipe also has lots of versatility. You can add extra veggies like mushrooms and spinach to the sauce and serve it up on a variety of different starches, such as fried polenta, thick cut crusty bread or pasta.  I chose to serve my Eggs in Purgatory on polenta.  I realized though as I looked up homemade polenta recipes that it is very similar to mush if not the exact same…I’m curious if there is a difference between the two cornmeal dishes?

Eggs in Purgatory

Finished dish served on Polenta

Yield 4 Servings


2 cups spaghetti sauce (990376)
4 eggs (EGG011)
kosher salt (CQS030)
pepper (CQP065)
parmesan (LCF701)
polenta-already prepared (CWGA090)


Before beginning the Eggs in Purgatory start working on whatever starch you will be serving the dish on.  Note: You can serve the eggs on their own.  I however chose to serve my dish on homemade polenta.

In a frying pan (large enough to fit the amount of eggs you want to use), place prepared spaghetti sauce; bring to a simmer. Note: If you are using a thick sauce, just before adding the eggs, make a well with a spoon for each egg.

One at a time, break each egg onto a saucer or into small cups or bowls. Slip eggs carefully into simmering tomato sauce by lowering the lip of each egg-cup 1/2-inch below the surface. Let the eggs flow out. Immediately cover with a lid and turn heat on low. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired. Season with salt and pepper and then lift each perfectly poached egg from the spaghetti sauce with a slotted spoon or spatula.

To serve place polenta in bowl, top with egg and sauce and sprinkle with parmesan cheese.

Featured Product-Freda Coteghino

Posted on October 4th, 2010 | Posted in Featured Product

I must admit that before I began working for Hometown Provisions I was unaware what Coteghino was. Well, let me now tell you what I’ve learned! Freda developed Coteghino back in the 50’s to make traditional South Philly hoagies.  It is made from pork snout, pork and beef.  If you’re curious to find out what local restaurants use Freda Coteghino just drop us an email, info@hometownprovisions.net, and I’d be happy to supply you with a list, or if you’d like to add Coteghino to your menu we can help you with that too!

Coteghino Freda, 1/6#, Item #-FRD415-0

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