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Recipe Thursday-Horseradish Deviled Eggs

Posted on July 21st, 2011 | Posted in Appetizer, Recipes, Side Dish

I wanted to incorporate our featured product Horseradish into a recipe that went beyond the normal horseradish spread on sandwiches or served as a condiment to corned beef or prime rib. So I developed a recipe that incorporates one of my favorite summer side dishes-deviled eggs with horseradish. May I introduce Horseradish Deviled Eggs! This recipe is easy to make and adds a nice zing to a traditional picnic staple. However if it is too spicy make sure to warn guests. There is nothing like biting into something and having the surprising nose tingle of horseradish. I am a victim of this occurrence.

Horseradish Deviled Eggs

Yield 12 Servings


12 large eggs, hard boiled (EGG011)
1/3 cup mayonnaise (992170)
1/4 cup hot horseradish mustard (BCW901)
2 teaspoon fresh horseradish (991053)
1/8 cup finely diced celery
1 tablespoon finely sliced green onions
1/8 teaspoon salt (CQS030)
1/4 teaspoon fresh ground black pepper (CQP071)
Paprika (CQP010)


Slice cooled hard boiled eggs in half and separate yolks into a medium bowl (use a non serrated knife if you’d like to avoid the lines that occurred to my eggs! Oops) Mash yolks together and mix in the rest of the ingredients minus the paprika. Put filling into a ziploc bag and cut a small hole to pipe the filling into the egg whites. Top with a sprinkling of paprika!

Featured Product-Horseradish

Posted on July 18th, 2011 | Posted in Featured Product

July is Horseradish Month

Horseradish Month

Horseradish might not be the first thing retailers or restaurants think about when stocking up for summer, it is a great merchandising item for sandwiches and barbecues. July is the perfect time to offer recipes, menu options and an expansive selection of horseradish products.

A sampling of Hometown’s Horseradish Products

American Cheese-Horseradish 5#  Pearl Valley, 2/5#, Item#-773002

Cheddar Loaf-Horseradish 5# Yancy, 2/5#, Item#-774182

Cream Cheese-Bacon Horseradish, 1/5#, Item#-JL104

Cream Cheese-Cheddar Bacon Horseradish, 1/5#, Item#-JL103

Horseradish-12/8oz Tulkoff, 12/8oz, Item#-991053

Horseradish-Extra Hot Gal Tulkoff, 4/cs, Item#-991049

Horseradish-Fresh Beanies, 12/8oz, Item#-BCW900

Horseradish-Pure Gal Woeber, 4/cs, Item#-991051

Horseradish-Quart Tulkoff, 6/1qt, Item#-991060

Horseradish Cheese-Smoked 2.5# Walnut Creek, 4/2.5#, Item#-WLN701

Horseradish Sauce-Gallon Woeber, 4/cs, Item#-991056

Mustard-Hot Horseradish Beanies, 12/8oz, Item#-BCW901

Pickles-Sweet Horseradish Nathans, 12/16oz, Item#-WLN730

Spread-Cheddar Horseradish 5# Schreiber, 4/5#, Item#-775704
Source: Specialtyfood.com

New Products

Posted on July 15th, 2011 | Posted in New Products

New Products for the week of July 11th! New from Intercourse Canning Company is their seasonal Blueberry White Chocolate Bread Pudding and Kunzler has debuted their Pretzel Dogs!

7.15 New Products

Recipe Thursday-Browned Pierogies

Posted on July 14th, 2011 | Posted in Main Course, Recipes, Side Dish

Since we have Mrs. T’s Pierogies on special this month I thought that I would cook some up for dinner! I used the regular sized pierogies and decided to spice them up a bit by browning them in a compound butter, sauteed onions and thick chunks of proscuitto.

Compound butters are a great way to season up pretty much anything- meat, fish, vegetables. They are very easy to make and a good ingredient to have ready to use in your fridge. I made a garlic chive compound butter for this recipe. These Browned Pierogies were easy to make and they tasted delicious with these simple toppings, which allowed you to still taste the creamy cheese and potato filling in the pierogies.

Browned Pierogies

Yield 4-6 Servings


Compound Butter:
1/2 cup (1 stick) butter, softened (880000)
1 small clove garlic, minced (991057)
1 tablespoon chopped chives


2 pounds potato and cheese pierogies (559005)
1/2 cup water
1 white onion, chopped
1 pound thick cut proscuitto, cut into 1/2 inch pieces (CWME375)
Salt and freshly ground pepper (CQS030/CQP065)

Compound Butter:

Cream ingredients together in the bowl or container you will be storing the butter in. Cover the herb butter and store in refrigerator for 3 hours before use.


In large skilled heat 1/2 cup of water over medium high heat. Sauté frozen pierogies for 6-8 minutes. Set aside.

Simultaneously, in another large skilled, melt 1/4-1/2 cup of compound butter over medium-high heat, add onion and sauté for 6-8 minutes until soft, add proscuitto and heat for a few more minutes.

Stir in pierogies; heat through. Season with salt and pepper.

Seasonal ICC Products

Posted on July 12th, 2011 | Posted in Seasonal Products

Blueberries are back! These ICC products will be available from July 18-August 19.





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