Freda Cap Off Choice Med Well Roast Beef, Lancaster County Farms Beef Tenderloin Tips, Hunt’s Ketchup,ICC Baked Mac & Cheese, Portion Cups
Portion Control Cups
Product Promotion & Sale
Date Run: September 6-30th*
Item ID Description _ Pack Sale Price
222013 BEEF-TENDERLOIN TIPS FROZEN LCF 2/5# $42.95/CS
992326 KETCHUP-#10 CAN HUNTS 6/CS $21.95/CS
ICC0506 MACARONI & CHEESE-BAKED ICC** 1/7# $13.33/EA
FRD645-0 ROAST BEEF-CAP OFF CHOICE MED WELL FREDA 2/5# $.15 off per LB
BD1415 PORTION CUP-1OZ CLEAR 2500/CS $28.85/CS
BD1402 PORTION CUP-2OZ CLEAR 2500/CS $27.30/CS
BD1404 PORTION CUP-2.5OZ CLEAR 2500/CS $36.20/CS
BD1406 PORTION CUP-3.25OZ CLEAR 2500/CS $41.30/CS
BD1407 PORTION CUP-4OZ CLEAR 2500/CS $44.30/CS
*While supplies last
**Special Order Items
***Promotions are only valid for non Wholesale Distributors
For a limited time we have available 30-40# blocks of Cabot Vermont Sharp Cheddar made in October, 2010. They will be sold in either 40# blocks for $3.22/# or can be cut into 4/10# prints for #3.40/#. This is a great deal and should compete with any Vermont Cheddar.
Cabot Sharp Cheddar
New Products for the week of August 22nd!
8.26 New Products
I feel that tomato pie has been “getting around” recently. I had never heard of this pie before and then all the sudden wham- Tomato Pie Cafe opened in Lititz, a friend forwarded me a recipe she recommended and the dish was spotted on menus all around town. Therefore being an ambitious cooking individual I decided that I had to make myself Tomato Pie before eating it elsewhere. I searched the internet for recipes that sounded good to me and found one on my go to sight SimplyRecipes. I made a few minor changes, but wow was this tasty and such a perfect dish for the bountiful amounts of fresh tomatoes that are currently available at every roadside stand. A few recipe notes-I decreased the amount of mayo, added more hot sauce and recommend making the homemade pie crust. Enjoy!
Yield 6 Servings
1 9-inch pie shell (frozen 559326 or homemade, recipe below)
1/2 yellow or red onion, chopped*
3-4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes
1/4 cup sliced basil (about 8 leaves)**
2 cups grated cheese (combination of sharp cheddar 774101 and Mozzarella 775557 or Gruyere CWSZ050 and Monterey Jack 774209)
1/2 cup mayonnaise (992154)
2 teaspoon (or more to taste) of Frank’s Hot Sauce 991207 (or Tabasco 991214)
Salt and freshly ground black pepper (CQS030/CQP065)
*If you want to take this recipe up a notch, you can caramelize the onions while prepping the other ingredients. If you do that, double the amount of onion.
**To slice basil, chiffonade them by stacking the leaves on top of each other, roll them up like a cigar, starting at one end slice the “cigar” crosswise in thin slices.
Preheat oven to 350°F. Place pie shell in oven and cook for 8-10 minutes or longer until lightly golden. If you are starting with a frozen crust, you’ll need to cook it a little longer. If you are using a homemade crust, freeze the crust first, then line the crust with aluminum foil and pre-bake it for 20 minutes, then remove the foil and bake an additional 10 minutes.
Squeeze as much moisture as you can out of the chopped tomatoes, using either paper towels, a clean dish towel, or a potato ricer. This step is very important!
Sprinkle the bottom of the pre-cooked pie shell with chopped onion. Spread the chopped tomatoes over the onions. Sprinkle the sliced basil over the tomatoes.
In a medium bowl, mix together the grated cheese, mayonnaise, hot sauce, a sprinkling of salt and freshly ground black pepper. The mixture should be the consistency of a gooey snow ball. Spread the cheese mixture over the tomatoes.
Place in oven and bake until browned and bubbly, anywhere from 25 to 45 minutes.
All Butter Crust for Savory or Sweet Pies (Pâte Brisée)
Yield 1 Crust
This crust was absolutely delicious and the butter in the crust complimented the tomatoes nicely.
1 1/4 cups all-purpose flour, plus extra for rolling (991867)
8 tablespoon (1 stick) unsalted butter, very-cold, cut into 1/2 inch cubes (880000)
1/2 teaspoon salt (CQS030)
1/2 teaspoon sugar (increase to 1 1/2 teaspoons if for a sweet recipe) (991842)
4 to 6 tablespoon ice water, very cold
Start by cutting the sticks of butter into 1/2-inch cubes and placing in the freezer for at least 15 minutes (preferably an hour or longer) so that they become thoroughly chilled.
In a food processor, combine flour, salt, and sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with bean size pieces of butter. Add water 1 tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready, if not, add a little more water and pulse again.
Remove dough from machine and place on a clean surface. Carefully shape into a discs. Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the result crust to be flaky. Sprinkle the disc with a little flour on all sides. Wrap the disc in plastic wrap and refrigerate at least 1 hour.
Remove the crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Gently fold in half. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.
Recipes adapted from SimplyRecipes.com
CRISP-APPLE ICC, 1/6.5#, Item#-ICC0202 (Available August 29th-December 23rd)