Recipe of the Week

  • Posted by webmaster
  • On March 28, 2018
  • 0 Comments
Angel Food Cake with Strawberries & Whipped Cream By Barbara Lynch Fine Cooking Issue 92 Scott Phillips   Yield: Yields one 10-inch cake. Servings: eight to ten. As an alternative to separating eggs for this cake, you can purchase liquid egg whites at Eggology.com. Ingredients For the cake: 1-1/2 cups egg whites (from 11 large eggs) […]
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Recipe of the Week

  • Posted by webmaster
  • On March 28, 2018
  • 0 Comments
Flaky Cheese Biscuits By Peter Reinhart Fine Cooking Issue 85 Scott Phillips   Yield: Yields about ten 2-3/4-inch biscuits or eighteen 2-inch biscuits Because of all the delicious cheese, these biscuits may spread a bit as they bake, but they’re so good, it really doesn’t matter how they look. Ingredients 8 oz. (1-3/4 cups) unbleached […]
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Recipe of the Week

  • Posted by webmaster
  • On March 26, 2018
  • 0 Comments
Baked Ham with Tangerine-Marmalade Glaze By Bruce Aidells Fine Cooking Issue 85 Scott Phillips   Servings: 12-14 A supermarket “city ham” is already fully cooked, so heating it isn’t essential. But a warm ham tastes better, and baking concentrates the meat’s flavor and improves its texture. It also allows you to jazz up the ham […]
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Recipe of the Week

  • Posted by webmaster
  • On March 14, 2018
  • 0 Comments
Corned Beef and Cabbage By Julissa Roberts Fine Cooking Issue 115 Scott Phillips   Servings: 4 – 6 In this take on the classic Irish-American boiled dinner, the vegetables are drizzled with garlic butter and broiled for added flavor. Pickling spice is a blend of cardamom, bay leaves, ginger, peppercorns, and other flavorings; look for […]
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Recipe of the Week

  • Posted by webmaster
  • On February 6, 2018
  • 0 Comments
Lemon Pepper Chicken   Ingredients 1/2 c. all-purpose flour 1 tbsp. lemon pepper seasoning 1 tsp. kosher salt 2 lemons, divided 1 lb. Boneless Skinless Chicken Breast 2 tbsp. extra-virgin olive oil 1/2 c. low-sodium chicken broth 2 tbsp. butter 2 cloves garlic Chopped parsley, for garnish Directions Preheat oven to 400°. In a medium […]
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Recipe of the Week

  • Posted by Andy Hanoush
  • On December 20, 2017
  • 0 Comments
Apple Crisp Crumb Topping 1/2 cup flour 1/2 cup old fashioned oats 1/2 cup brown sugar 1/2 teaspoon baking powder 1/4 teaspoon ground cinnamon dash of salt 1/3 cup unsalted butter ,cut into small pieces For the Apple filling: 3-4 large Granny Smith apples , peeled and thinly sliced 3 tablespoon butter , melted 2 […]
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Recipe of the week

  • Posted by webmaster
  • On November 15, 2017
  • 0 Comments
Candied Yams Ingredients 1/4 cup butter 2 teaspoons vanilla extract 1/4 teaspoon salt 1 cup granulated sugar 1 cup firmly packed brown sugar 4 pounds sweet potatoes, peeled and cut into 1/2-inch-thick slices 2 tablespoons cornstarch Instructions Step 1 Microwave butter in a microwave-safe bowl at HIGH 30 seconds to 1 minute or until melted; […]
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Recipe of the week

  • Posted by Andy Hanoush
  • On October 30, 2017
  • 0 Comments
Savory Beef Roast Ingredients Kosher Salt Ground black pepper Smoked Paprika One 4 to 5-pound chuck roast 2 tablespoons olive oil 2 tablespoons butter 2 whole sweet yellow onions, peeled and halved 6 to 8 whole carrots, peeled or unpeeled, sliced 1 cup red wine 2-3 cups beef broth 2 sprigs fresh rosemary 2 or […]
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We are looking to make your shopping experience the very best we can! If there is any feedback you would like to leave us to help with that we would be happy to hear your thoughts.

There are so many great things coming to our customers, soon we will be remodeling, please don’t mind the dust! Also we have partnered with a pharmacy that will soon be available for all the convenience a shopping experience should have.

-Tuesday from 2-4 we have free samples and free cook books available for our customers, come have a great time and even better food.

-Text HUTCHINSON to 51660 to join our special text offers only, remember they are not advertised elsewhere so it pays to join the club!

Thank you,

Hutchinson Management