What's New

Featured Product & Special Sale-Whole Turkeys

Posted on December 17th, 2012 | Posted in Featured Product, Special Sale

For the holiday season we have Whole Frozen Turkeys on special from Jaindl Turkey Farms. For over 70 years Jaindl Turkey Farms has strived to consistently bring customers the highest quality turkeys on the market. These turkeys are ready to cook and giblets are included. Hard to tell a difference in size in these photos when the turkeys are shot next to each other…sorry.

22-24# Whole Turkey

18-20# Whole Turkey

Item ID   Description                                   Pack      Sale Price  
333236      Turkey-Whole Frozen 18-20#              1/EA      $1.39 per LB
333239      Turkey-Whole Frozen 22-24#              1/EA      $1.39 per LB

**Sale Price runs from December 17-28th

New Products

Posted on December 14th, 2012 | Posted in New Products

New Products for the week of December 10th!

12.14 New Products

Cheddar Pretzel Poppers-Superpretzel 

SUPERPRETZEL®  is pleased to introduce SUPERPRETZEL® Poppers™.  These one-bite snacks offer the same great taste of hand-twisted with delicious fillings and toppings in a pop-able 0.5 oz. size.

SUPERPRETZEL® Poppers™ are fully baked, making them easy to prepare – just fry, bake or microwave.  Available in four flavors: cheddar, jalapeno, pizza, and sweet cream cheese, these sweet and savory varieties are ideal for any foodservice day part or channel.

Catering to an on-the-go consumer?  Display SUPERPRETZEL®Poppers™ in the convenient Grab n’ Go cup kits. The cups are designed with eye-catching graphics with easy flavor indication and a clear dome lid with ventilation.  Perfect for heating lamps!

Recipe Thursday-Ultra Creamy Spinach and Mushroom Lasagna

Posted on December 13th, 2012 | Posted in Main Course, Recipes

I have been itching to make a lasagna and when my Mom’s birthday was upon us I decided this was the perfect occasion! I found this Ultra Creamy Spinach and Mushroom Lasagna on SeriousEats website and knew that it would be perfect. One food that my Mom always loved when I was growing up was spinach. This turned out creamy as mentioned in the name and had a lot of fresh veggie flavor. Also, I liked the use of cottage cheese, put through a food processor, in place of ricotta cheese. A trick that the author got from Cook’s Illustrated another one of my favorite recipe sources!

Ultra Creamy Spinach and Mushroom Lasagna

Yield 6-8 Servings
Ingredients
8 tablespoons (1 stick) unsalted butter, plus more for greasing baking dish, divided (880000)
3 medium cloves garlic, minced (about 1 tablespoon) (991057)
2 pounds washed fresh spinach leaves, roughly chopped
2 cups heavy cream, divided (HPH010)
1/2 teaspoon ground nutmeg (CQN061)
Kosher salt and freshly ground black pepper (CQS030/CQP071)
1 pound cottage cheese (HPH210)
4 teaspoons parsley leaves, divided (CQP015)
1 egg (EGG011)
1 package (15 sheets) no-boil lasagna noodles (558713)
24 ounces button, cremini, or shiitake mushrooms, stems removed, finely chopped to about 1/4 inch size
2 medium shallots, finely chopped (about 1/2 cup)
1 teaspoon thyme leaves (CQT041)
1 tablespoon soy sauce (991679)
2 teaspoons fresh juice (990323)
2 tablespoons flour (991889)
2 cups whole milk (HPH004)
12 ounces whole milk mozzarella, grated, divided (775558)
2 ounces Parmiggiano-reggiano, grated (CWIT326)

Method
Adjust an oven rack to the upper-middle position and preheat oven to 400°F. Melt 3 tablespoons butter in a large saucepan over medium-high heat until foaming subsides. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add spinach in batches, allowing previous batch to wilt before adding next. (Note if there is too much liquid in the spinach when it all wilts dump it out. You want no more than 1/2 cup.) Once all spinach is added, add 1 cup heavy cream. Bring to a boil, and reduce to a strong simmer. Cook, stirring frequently, until thick and reduced, about 15 minutes. Add nutmeg, and season to taste with salt and pepper.

While spinach is cooking, combine cottage cheese, egg, and 3 tablespoons parsley in the bowl of a food processor. Process until combined and cottage cheese is broken up to the texture of ricotta cheese, about 5 seconds.

Combine cooked spinach and cottage cheese mixture in a large bowl. Wipe out spinach pot and return to medium-high heat. Add 3 more tablespoons butter and heat until melted. Add mushrooms and cook, stirring occasionally, until liquid evaporates and mushrooms start to sizzle, about 10 minutes. Add shallots and thyme and cook, stirring frequently, until fragrant and softened, about 2 minutes. Add soy sauce and lemon juice and stir to combine. Add remaining heavy cream. Bring to a simmer, and cook until lightly thickened, about 3 minutes. Season to taste with salt and pepper. Transfer mixture to another bowl.

Wipe out pot and return to medium-high heat. Add remaining 2 tablespoons butter and heat until melted. Add flour and cook, stirring constantly with a whisk, until light golden blond. Slowly pour in milk, whisking constantly. Bring to a simmer, then remove from heat. Stir in 2/3rds of mozzarella and parmesan, then season to taste with salt and pepper.

To assemble lasagna, butter the 8- by 13-inch baking dish. Add 1 cup cheese sauce to bottom of dish. Lay noodles on top of it, spacing them evenly across the bottom of the dish. Top noodles evenly with half of mushroom mixture, then top with noodles. Top with half of spinach/cottage cheese mixture, then top with noodles. Repeat layers with remaining mushroom mixture, spinach mixture, and noodles, ending with a layer of noodles. Pour remaining cheese sauce over top and spread evenly. Sprinkle remaining 1/3rd of grated mozzarella evenly over top and sprinkle with 1 teaspoon of parsley.

Bake until lasagna is bubbling around the edges, about 20 minutes. Switch broiler on and broil until top is lightly browned, about 5 minutes longer (if you have an under-oven broiler, you’ll have to transfer it to the broiler after baking). Let cool for 10 minutes, then slice and serve.

Recipe adapted from SeriousEats.com

Christmas & New Year’s Day Delivery Schedule

Posted on December 10th, 2012 | Posted in Announcements

Dear Hometown Provisions’ Customers,

We will be closed on Christmas Day, Tuesday, December 25th and New Year’s Day, Tuesday, January 1st. Please use this CHART to make sure that you place your order on time and that you know when to expect your delivery.  Also, please make sure to have your special order items in the week prior.

Happy Holidays,
Hometown Provisions

Merry Christmas

Featured Product-Breaded Pickles

Posted on December 10th, 2012 | Posted in Featured Product

A hot item right now are Breaded Pickle Appetizers. We now inventory Fred’s Spicy Pickle Chips and Anchor Breaded Dill Pickle Spears.

Fred’s Spicy Pickle Chips

Customer Segments: Bar/Tavern; Business & Industry; Casual Dining; College & University; Convenience Stores; Deli/Sandwich Shop; Family Dining; Government/Military; Healthcare; Hotel/Resort; In-Store Deli; Leisure/Recreation; Quickserve Restaurant; Schools; Theme Restaurant/Specialty Restaurant

Serving Suggetions: Mix chipotle sauce and sour cream for a spicy kick. Dip into honey mustard for a sweet and tangy treat.

Description: BREADED DILL PICKLE SPEARS, ANCHOR

Item Code: 559598

Pack: 4/4#

Serving Size: 3 Pieces

Servings per Container: 59

Count per pound: 11 TO 15

Storage: Best if used before 8 months from date of manufacture, when stored at 0°F or below.

Preparation: 

  • DEEP FRY: FRY FROZEN PRODUCT AT 350°F FOR 2 TO 2-1/2 MINUTES.
  • MICROWAVE:  NOT DESIGNED FOR MICROWAVE PREPARATION.

Description: BREADED SPICY PICKLE CHIPS, FRED’S

Item Code: 559597

Pack: 6/2#

Serving Size: 10 Pieces

Servings per Container: 69

Storage: 12 Months Frozen

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