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Valentine’s Day Sales Flyer

Posted on January 22nd, 2015 | Posted in 2-Week Sales Flyer

Hometown_SeasonFlyer_Valentines (2)

Recipe Thursday-Butterball Croque Madame Sandwich

Posted on January 22nd, 2015 | Posted in Breakfast and Brunch, Recipes, Sandwich, Supplier of the Month

Croque Madame (1 of 1)

I love ordering Monte Cristo sandwiches when I dine out, so I was equally as excited to try my hand at making a Croque Madame Sandwich featuring Butterball’s Carolina Smoked Turkey Ham. A Monte Cristo Sandwich is a egg battered fried breakfast sandwich with ham and cheese inside, while a croque-madame has a fried egg on top of the ham and cheese sandwich with a rich bechamel sauce and dijon mustard. Whether you enjoy this sandwich for brunch or dinner it has the charm of a small French bistro in each bite.

To learn more about our Supplier of the Month-Butterball and to see Product Specials click HERE.

5 tablespoons unsalted butter (880030, 36/1#)
3 tablespoons all-purpose flour (991889, 25#)
2 cups whole milk (HPH004, 6/.5GAL, Crowley)
1/4 teaspoon salt (991862, 50#)
1/8 teaspoon black pepper (CQP064, GAL)
1/8 teaspoon freshly grated nutmeg (CQN061, QT)
3 1/2 ounces coarsely grated Gruyère cheese (1 1/3 cups) (CWSZ050, 5#)
8 slices firm white sandwich bread (991736, 6/32OZ, Bakery di France)
4 teaspoons dijon mustard (991254, 2/1GAL, Grey Poupon)
1/2 pound thinly sliced smoked turkey ham (C81530, 2/9#, Carolina)
4 large eggs (EGG011, 15DOZ, Martin’s Eggs)


Make sauce:
Melt 3 tablespoons butter in a 1- to 1 1/2-quart heavy saucepan over moderately low heat, then whisk in flour and cook roux, whisking, 3 minutes. Whisk in milk and bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally, 5 minutes. Whisk in salt, pepper, nutmeg and 1/3 cup cheese until cheese is melted. Remove from heat and cover sauce directly with a sheet of wax paper.

Make sandwiches:
Spread 1 1/2 tablespoons sauce evenly over each of 4 slices of bread, then sprinkle evenly with remaining cheese (1/4 cup per slice). Spread mustard evenly on remaining 4 bread slices and top with ham, dividing it evenly, then invert onto cheese-topped bread to form sandwiches.

Lightly oil a 15- by 10-inch shallow baking pan.

Melt 1 tablespoon butter in a 12-inch nonstick skillet over moderately low heat, then cook sandwiches, turning over once, until golden, 3 to 4 minutes total. Remove from heat and transfer sandwiches to baking pan, then wipe out skillet with paper towels.

Preheat broiler.

Top each sandwich with 1/3 cup sauce, spreading evenly. Broil sandwiches 4 to 5 inches from heat until sauce is bubbling and golden in spots, 2 to 3 minutes. Turn off broiler and transfer pan to lower third of oven to keep sandwiches warm.

Heat remaining tablespoon butter in nonstick skillet over moderate heat until foam subsides, then crack eggs into skillet and season with salt and pepper. Fry eggs, covered, until whites are just set and yolks are still runny, about 3 minutes. Top each sandwich with a fried egg and serve immediately.

Recipe adaped from Epicurious.com

Featured Product-Martin’s Fresh Shell Eggs

Posted on January 19th, 2015 | Posted in Featured Product



We sell Martin’s Quality Eggs! They operate their state of the art equipment, in Lititz, to wash and grade the farm fresh shell eggs. They also offer a full line of egg products consisting of pasteurized liquid or frozen eggs, ready to serve hard cooked eggs, and precooked frozen omelets and egg patties.

Click below to view our complete product list of Eggs from Martin’s.

Hometown Provisions Martin’s Egg Product List

New Products

Posted on January 15th, 2015 | Posted in New Products

New Products for the Week of January 12th!

1.16 New Products

Lamb Weston Crisscut Sweet Potato Fries

Lamb Weston Sweet Potato Fries

Features: A unique cut for a fully realized natural sweetness, more expansive surface crispiness and ultra-appealing plate presence. SLE: 3.0 oz (8-9 pieces) = 1/2 cup veg
Preparation and Cooking: Deep Frying – Deep Fry for 1 3/4 – 2 minutes at 345 – 350F
Serving Suggestions: Appealing appetizer or unique side dish.
Storage: Do not drop. Handle like eggs. Perishable, keep frozen. Store at 0F or colder. Pallet height and quantity are variable, dependent on shipping method.

Recipe Thursday-Rainbow Cookies

Posted on January 15th, 2015 | Posted in Cookies, Recipes

Rainbow Cookies-6 (1 of 1)

Rainbow Cookies are one of my favorites! Every year growing up my neighborhood would do a cookie exchange and rainbow cookies were always given by one family. They are a buttery chewy cookie that you can have fun making with your kids or grand kids, but be careful of that food coloring or else your hands will look like you are dying Easter eggs:) Hopefully this recipe will become a family favorite for you too!

Rainbow Cookies (1 of 1)

Yield 4 1/2 Dozen
1 cup unsalted butter (880030, 36/1#)
1 1/2 cups sugar (991842, 50#, Golden Barrel)
1 egg (EGG011, 15DOZ, E.K.Martin)
1 teaspoon vanilla (NFC1055, GAL)
2 1/2 cups flour (991889, 25#)
1 teaspoon baking soda (979000, 50#, Arm & Hammer)
1 teaspoon cream of tartar (NSP2028, 5#)
1/4 teaspoon salt (991862, 50#)
yellow food color (991834, 16OZ)
red food color (991836, GAL)
green food color (NFC2100, 10.5OZ)

Cream together butter, sugar, egg and vanilla in large bowl. Sift in flour, baking soda, cream of tartar and salt, and stir to combine. Split batter into 3 separate bowls and add food coloring.

Rainbow Cookies-4 (1 of 1)

Roll into small balls.

Rainbow Cookies-3 (1 of 1)

Combine different colors to make one cookie!  Leave at least 3 inches between cookies on cookie sheet. Bake at 375 degrees for 8-10 minutes. Cookies should not brown in the oven, only bake until firm.

Recipe from the kitchen of Bonnie Dull

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