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Featured Product-Special Sale-Fridge/Freezer Thermometer

Posted on July 11th, 2011 | Posted in Featured Product, Special Sale

Make sure that your refrigerators and freezers are set to the correct temperature!

THERMOMETER-FRIDGE/FREEZER, PACK-1/EA, Item#-BD9195, PRICE-$1.50/EA*

Fridge: The proper refrigerator temperature is usually set by a national authority. Then local authorities can set a lower temperature requirement. Some chains set even a stricter requirement.

The United States Food and Drug Administration set the maximum refrigerator temperature at 41 Degrees Fahrenheit. That temperature is the maximum for the actual product being refrigerated. This is often confused for the air temperature. The air temperature may fluctuate but the product temperature must remain at 41 or lower.

The colder the product, the longer it will last. That makes 38 degrees a more optimum temperature.

Freezer: The United States Food and Drug Administration does not set a specific temperature. They require that the food be frozen solid.

Most things that do not have high sugar content are frozen solid at about 20 degrees Fahrenheit. Ice Cream needs to be below about 5 degrees to be solid. The colder the freezer temperature, the longer the food can be stored.

A good freezer goal is 0 degrees F. That leaves a good size safety margin. Most reach-in freezers are designed to go down below 5 degrees. Most walk-in freezers are designed to get well below 0 degrees.

*While supplies last

Source: refrigeration-repair-tips.com

New Products

Posted on July 8th, 2011 | Posted in New Products

New Products for the week of July 4th!

7.8 New Products

Recipe Thursday-BLT Linguine

Posted on July 7th, 2011 | Posted in Main Course, Recipes

My sister made a roasted tomato dish a few weeks ago and it was so tasty! So when I came across this BLT Linguine recipe, with roasted tomatoes, I knew that it would be a definite winner. Any dish tastes better when it has slow roasted veggies or meats in it! This pasta dish is also a perfect light summer pasta. I had to use spinach instead of arugula, because my local grocery stores did not carry any arugula. Spinach was a nice substitute. The dish was a success with my guests!

BLT Linguine


Yield 4-6 Servings

Ingredients

1½-2 pounds cherry tomatoes, halved
¼ cup plus 1 tablespoon extra-virgin olive oil, divided (992055)
2 garlic cloves, thinly sliced (991057)
Salt and freshly ground pepper (CQS030/CQP065)
8 ounces thickly sliced pancetta, cut into ½-inch pieces (KLR552-3)
1 pound dried linguine (991532)
8 ounces arugula or spinach, tough stems discarded and coarsely chopped
½ cup freshly grated pecorino romano cheese (775833)

Method

Make the tomatoes: Heat the oven to 275°. Arrange the tomatoes in a single layer on a large rimmed baking sheet. Drizzle with ¼ cup olive oil and scatter the garlic over the top. Season with salt and pepper. Roast the tomatoes for 2 to 3 hours, until the tomatoes have collapsed and shriveled but are still moist. Let cool and coarsely chop, reserving some of the accumulated juices. Use immediately or cover and refrigerate for up to 1 week. Bring to room temperature before using.

Bring a large pot of water to a rolling boil and salt generously. While the water is heating, warm the remaining tablespoon olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring frequently, until the pancetta begins to render its fat and turn crispy, about 8 to 10 minutes. Stir in the cherry tomatoes with their juices and cook, stirring occasionally, until the tomatoes are heated through, about 5 minutes. Turn off the heat and cover the sauce to keep warm.

Add the pasta to the boiling water, stir to separate the noodles, and cook until al dente. Drain the cooked pasta, reserving about 1 cup of the cooking water.

Transfer the pasta to the frying pan and gently toss with the sauce to combine thoroughly, adding a splash or two of the cooking water as needed to loosen the sauce. Add the arugula by the handful and continue to toss until the arugula is just wilted, about 1 minute. Transfer the dressed pasta to shallow bowls and sprinkle with the cheese. Serve immediately.

Recipe adapted from The Glorious Pasta of Italy by Domenica Marchetti (Chronicle Books)


July Specials

Posted on July 5th, 2011 | Posted in Monthly Specials

Mrs. T’s Potato & Cheddar Pierogies-Mini & Regular Sized, Hillside Turkey Snack Sticks, & AA Salted Butter Solids

9” Clear Plastic Containers

Product Promotion & Sale
Date Run: July 3-29*

Item ID     Description                                     ________         _        ___ Pack            Sale Price

880025           BUTTER-SOLIDS SALTED AA 1#                                      36/1#         $2.39/LB

BD2333          CONT-PLASTIC 9” CLEAR                                                    200/CS      $28.95/CS

559005           PIEROGIES-POT/CHS 6# MRS T (EA OR CS)               4/6#           $39.95/CS

559008           PIEROGIES-MINI POT/CHS 4/100CT MRS T            4/2.86#     $34.95/CS

333102           SNACK STICKS-TURKEY W/CHS HILLSIDE               1/4#            $5.65/LB

333103           SNACK STICKS-TURKEY SPICY BEER HILLSIDE     1/4#            $5.65/LB

333104           SNACK STICKS-TURKEY W/PEPPER JACK**            1/4#            $5.65/LB

333102           SNACK STICKS-TURKEY SWEET BOLOGNA**          1/4#            $5.65/LB

991842           SUGAR-GRANULATED                                                            1/50#         $32.95/EA

 

*While supplies last

**Special Order Items

***Promotions are only valid for non Wholesale Distributors

 



Closed 4th of July

Posted on July 4th, 2011 | Posted in Announcements

We are closed today for the Fourth of July. Feel free to leave your orders on the answering machine 717-464-4165.

Happy grilling~Hometown Provisions

 

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