What's New

Featured Product-Walnut Creek Smoked Cheeses

Posted on November 10th, 2014 | Posted in Featured Product

Walnut Creek Smoked Cheeses (1 of 1)

We stock the following Smoked Walnut Creek Cheeses! Each deli cheese is available by the piece or case.

Item # Description Pack
WLN701 HORSERADISH CHEESE-SMOKED 2.5# WALNUT CREEK 4/2.5#
WLN705 HOT PEPPER CHEESE-SMOKED 2.5# WALNUT CREEK 4/2.5#
WLN702 PROVOLONE-SMOKED 6# WALNUT CREEK 2/6#
WLN700 SWISS-SMOKED MILD CUT 8# WALNUT CREEK 2/8#

Thanksgiving Holiday Delivery Schedule

Posted on November 7th, 2014 | Posted in Announcements

We will be closed on Thursday, November 27th for Thanksgiving Day.   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 (i.e.Spring Glen, J&A, Pequea Valley Yogurt) in the week prior and produce orders for Friday delivery need placed by Wednesday at 3:00pm.

Happy Thanksgiving from Hometown Provisions

Thanksgiving 2014

New Products

Posted on November 7th, 2014 | Posted in New Products

New Products for the Week of November 3rd!

11.7 New Products

Wrappetizers® Santa Fe Chicken Eggroll

Wrappetizer

Description: Give your menu the bold flavors consumers demand with McCain® Wrappetizers appetizers. These handheld, rolled wraps pack delicious flavor into every bite. They’re perfect additions to any appetizer or small plate menu.

Recipe Thursday-Devault Philly Cheesesteak Stromboli

Posted on November 6th, 2014 | Posted in Main Course, Recipes

Devault sliced stromboli

 

Devault Steak Stromboli

When football season hits, it is time to start serving up the ultimate comfort food, strombolis! Strombolis are perfect for a crowd and if there are any leftovers they reheat nicely! I made a new version this year Devault Philly Cheesesteak Stromboli. It is made from 100% whole-muscle, beef in bulk pack. For high volume, economy minded operators. I used an egg wash on the dough which made the crust crisp, golden brown and appetizing, while the fresh veggies, juicy cheesesteak and cheese were a delicious filling! I recommend serving with warm marinara sauce.

Yield: 2 Stromboli
Ingredients
2 white bread dough (559440, 40/16oz, Rich’s)
1# Devault marinated beef sandwich steak (DVF7087, 2/10#)

Devault Bulk Steak (1 of 1)
Devault (1 of 1)

 

 

 

 

 

 

 

 

1 large yellow onion, sliced thin (00691, 50#)
1 green bell pepper, sliced thin (00832, 23#)
2 jalapenos seeded, washed, and diced (optional, spicy) (00814, 10#)
8-12oz mozzarella cheese, shredded (775562, 4/5#, Golbon)
4oz sliced Swiss cheese (774507, 12#, Great Lakes)
6oz 1/4″ sliced mushrooms (03701, 10#)
1 egg, beaten (EGG011, 15DOZ, E.K.Martin)
Salt (991862, 50#) and Pepper (CQP084, QT), to taste
Marinara Sauce (CTZ001, 12/25OZ, Cortazzo)

Method
Defrost bread loaves in fridge for 8-12 hours. Preheat oven to 400 degrees. Heat a large pan to medium/high heat. Place steak meat in pan and sprinkle steak with salt and pepper. Cook until top of steak becomes bright red and then flip. As steak cooks add the slices onions, bell pepper, and mushrooms and saute for 2-3 minutes or until the onions are lightly browned and steak is thoroughly cooked through. Do not overcook as the veggies will continue to cook in the oven. Drain steak mixture through sieve for 2-3 minutes.

With a rolling pin, roll the dough of one loaf into an approximate 10 X 15 inch rectangle. Sprinkle cheeses down the center and top with the steak mixture. Make sure to leave about 1 inch of the dough edges plain so the dough will stick when you fold it up. Fold in the sides and tuck and roll the loaf.

Place the stromboli, seam side down on a greased baking sheet or greased aluminum foil. Make sure to leave at least 3 inches between the strombolis so that they do not stick together. I accidentally put mine too close together and the dough remained a tad doughy, but good. Beat one egg and brush the outside of the strombolis until completely covered with the egg, cut thin 2 inch strips on the top layer of the dough. Bake for 15 – 20 minutes until golden brown. Cut and serve immediately with your Cortazzo marinara sauce.

Recipe adapted from brunchtimebaker.com

Featured Product-Frozen Vegetables

Posted on November 3rd, 2014 | Posted in Featured Product

St. Honorine Baby Brussels Sprouts 

Baby Brussels (1 of 1)

St. Honorine Super Sweet Corn

Super Sweet Corn (1 of 1)

St.-Honorine-Vegetables

We carry two grades of Frozen Vegetables to meet our customers’ needs! Our higher quality line is St. Honorine and our basic line of frozen vegetables is from either Colony Lane or Valley Fresh.

Item # Description Pack
559636 ASPARAGUS-CUTS & TIPS 6/2.5# VY/FR** 6/2.5#
559641 ASPARAGUS-SPEAR MEDIUM 6/2.5# VY/FR 6/2.5#
559612 BROCCOLI-FLORET 2# 12/CS COLONY LANE 12/2#
559679 BROCCOLI-PETITE SPEARS 12/2# ST.H** 12/2#
559660 BRUSSELS SPROUTS-2# 12/CS VY/FR 12/2#
559678 BRUSSELS SPROUTS-BABY 12/2# ST. HONORIN* 12/2#
559592 CARROTS-BABY WHOLE 12/2# ST.HONORINE** 12/2#
559659 CARROTS-BABY WHOLE 2# 12/CS VY/FR 12/2#
559652 CARROTS-DICED 2# 12/CS VY/FR 12/2#
559653 CARROTS-SLICED CRINKLE FRZN 2# 12/CS VY/FR 12/2#
559633 CORN-CUT SUPER SWEET WH 12/2.5# ST. H** 12/2.5#
559626 CORN-CUT YELLOW 2.5# 12/CS VY/FR 12/2.5#
559630 EDAMAME-(SHELLED SOYBEANS) 12/2# ST.H** 12/2#
559615 GREEN BEANS-CUT IQF 2# 12/CS VY/FR 12/2#
559631 LIMA BEANS-BABY 2.5# 12/CS VY/FR 12/2.5#
990195 ONION-DICED 2# 12/CS 12/2#
559594 PEARL ONIONS-12/2# ST.HONORINE** 12/2#
559673 PEAS/CARROTS-12/2.5# VY/FR** 12/2.5#
559658 PEAS-2.5# 12/CS VY/FR 12/2.5#
559593 PEAS-PETITE 12/2.5# ST.HONORINE** 12/2.5#
559613 SPINACH-CHOPPED 3# 12/CS VY/FR 12/3#
559602 VEGETABLES-MIXED 5-WAY 2.5# ST H 12/CS 12/2.5#
559632 VEGETABLES-MIXED NORMANDY 2# 12/CS VY/FR 12/2#
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