Hometown Catering

09/06/2024

Wild Rice Soup
Ingredients
6 cups vegetable stock (or chicken stock)
1 cup uncooked wild rice
8 ounces baby bella mushrooms, sliced
4 cloves garlic, minced
2 medium carrots, diced
2 ribs celery, diced
1 large (about 1 pound) sweet potato, peeled and diced
1 small white onion, peeled and diced
1 bay leaf
1 1/2 tablespoon Old Bay seasoning
1 (14-ounce) can unsweetened coconut milk
2 large handfuls of spinach, roughly chopped with thick stems removed
fine sea salt and freshly-cracked black pepper

Directions
Sauté the veggies. Heat (an extra) 1 tablespoon butter or olive oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning. Stir to combine.
Simmer. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally. Add the coconut milk and spinach to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
Serve. Serve warm and enjoy!

08/30/2024

08/22/2024

Zucchini Garlic Bites

Ingredients
1 cup shredded zucchini
1 large egg
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs
1 clove garlic, minced
1/4 tsp dried basil
1/4 tsp dried oregano
Salt and pepper to taste

Instructions
Preheat your oven to 400°F. Begin by shredding the zucchini. After shredding, use a clean towel to squeeze out as much excess moisture as possible. This step is crucial to ensure your bites are crispy rather than soggy. In a mixing bowl, combine the shredded zucchini with the egg, Parmesan cheese, breadcrumbs, minced garlic, dried basil, dried oregano, salt, and pepper. Stir until the mixture is well combined. Shape the mixture into small balls, approximately the size of a tablespoon, and arrange them on a baking sheet lined with parchment paper. Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the bites are golden brown and firm to the touch. Keep an eye on them to ensure they don’t overcook.

08/18/2024

Answer.. Hometown Catering cooks for you
Coming soon
Holiday Feast Menu

08/14/2024

Pumpkin Pie Crisp

For the Topping:
1/2 cup unsalted butter, melted
1 cup brown sugar, packed
1 cup all-purpose flour
1 cup old-fashioned oats
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt

For the Filling:
1 can (15 ounces) pumpkin puree
1 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 large eggs
1 cup evaporated milk

Directions:
Set your oven to 350°F and grease a baking dish or pie pan

Prepare the Topping:
In a medium bowl, combine the melted butter, brown sugar, flour, oats, cinnamon, nutmeg, ginger, and salt. Mix until the ingredients are well incorporated and the mixture is crumbly. Set aside.

Mix the Pumpkin Filling:
In a large bowl, whisk together the pumpkin puree, granulated sugar, cinnamon, nutmeg, ginger, eggs, and evaporated milk until the mixture is smooth and well blended.

Assemble the Crisp:
Pour the pumpkin mixture into the prepared baking dish, spreading it evenly.

Add the Topping:
Sprinkle the crumb mixture evenly over the top of the pumpkin filling, ensuring that it covers the entire surface.

Bake the Crisp:
Place the dish in the oven and bake for 45-50 minutes. The topping should be golden brown and the filling set. A knife inserted into the center should come out clean.

08/13/2024

Chocolate Chip Zucchini Muffins

Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup vegetable oil
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup grated zucchini
1 cup semi-sweet chocolate chips

Directions:
Preheat the oven to 350°F. Line a muffin tin with paper liners or grease it well.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
In a large bowl, beat the vegetable oil and sugar until well combined. Add the eggs and vanilla extract, mixing until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated zucchini and chocolate chips.
Divide the batter evenly among the muffin cups.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

08/12/2024

NoOven Stovetop Bread

Ingredients:
3 cups of all-purpose flour
1 packet (2 1/4 teaspoons) of active dry yeast
1 teaspoon of salt
1 cup of warm water
2 tablespoons of olive oil

Optional Ingredients for Flavor Variations:
1 tablespoon of sugar (for a slightly sweet bread)
2 tablespoons of chopped herbs (e.g., rosemary, thyme)
1/4 cup of grated cheese

Instructions
Preparing the Dough:
In a mixing bowl, combine flour, yeast, and salt.
Add warm water and olive oil, mixing until a dough forms.
Transfer the dough to a floured surface and knead for about 10 minutes, until smooth and elastic.

Proofing the Dough Without an Oven:
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for about 1 hour, or until doubled in size.

Cooking the Bread on the Stovetop:
Preheat a skillet over medium heat.
Once hot, place the dough in the skillet and cover with a lid.
Cook for 10-15 minutes on each side, or until the bread is golden brown and sounds hollow when tapped.

08/05/2024

Crustless Zucchini Pie
This delicious vegetarian zucchini pie is made with fresh, simple ingredients that you probably have either in your garden or in your fridge. It’s very similar to a quiche but made without any sort of crust, meaning it’s light, gluten free, packed with protein and ALL the veggies your heart can dream of. Here are the main ingredients you’ll need:

Cooking spray
½ tablespoon olive oil or avocado oil
3 cloves garlic, minced
1 bunch green onions, diced (reserve some green scallions for topping)
1 cup sliced baby bella mushrooms
¾ cup grape or cherry tomatoes, halved
½ small red bell pepper, diced
½ cup sweet corn, fresh or frozen
1 medium zucchini, sliced into ¼ inch rounds
Freshly ground salt and black pepper
6 large eggs
¼ cup unsweetened almond milk (or any milk)
1/4 cup regular flour
3-5 large basil leaves, julienned
1 cup shredded sharp cheddar cheese, divide

How to make:
Prep your pan. Start by greasing a 9 inch deep dish pie pan or springform pan with nonstick cooking spray.
Cook most of the veggies. Cook all those veggies except for the zucchini with olive oil, salt, and pepper until the mushrooms being to soften. Set them aside.
Make the egg mixture. Whisk together the eggs, milk, flour, basil, 1/2 cup shredded cheese and a little salt & pepper.
Assemble the pie. Pour the veggies into your pie pan (including the zucchini!) and spread them out. Then pour the egg mixture over, top with more cheese & bake.
Cool, slice & enjoy! The zucchini pie will be done when the egg puffs up and becomes slightly golden. Let it cool, then slice and enjoy with your fav sides!

07/07/2024

Sweet and Spicy Grilled Corn
Ingredients
6 ears corn, husked
3 Tbsp. packed brown sugar
1 tsp. cayenne pepper
kosher salt
Freshly ground black pepper
1/4 c. melted butter
Lime wedges, for squeezing

Directions
Step 1
Heat grill to high. Oil grates and add corn. Grill, turning, 5 minutes
Step 2
Meanwhile, in a small bowl add brown sugar, cayenne, salt, pepper and butter. Whisk together until combined.
Step 3
Baste corn, while grilling, until totally slathered in crack sauce. Grill until charred and tender, 5 minutes more.
Step 4
Squeeze with lime and serve.

07/03/2024

Need propane for the 4th or anytime this summer. $19.99 with exchange and includes tax!!
Annawan, Atkinson, Geneseo, Mineral, Kewanee,
Everyone! Come see us!! Cheapest around
The old grocery store in Atkinson. Stop in

06/30/2024

Lip-Smackin BBQ Chicken
2 cups ketchup
1 cup cider vinegar
1 cup water
1/4 cup packed brown sugar
1/4 cup reduced-sodium soy sauce
1/4 cup molasses
1/4 cup honey
2 tablespoons prepared mustard
3 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
6 pounds assorted bone-in chicken pieces

Directions
In a large saucepan, combine the first 11 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/2 hours or until thickened, stirring occasionally. Remove half of the sauce; reserve for brushing chicken. Keep remaining sauce warm for serving.

06/27/2024

Need propane. Stop in! On sale ALL SUMMER.
Call it $20.00 with tax. Cheapest price around.
Thanks for sharing . Keep it going. 😀

06/27/2024

Need to exchange your propane tank?
$19.99 with exchange plus tax
Also ice $2.89 a bag or two for $5.00

06/20/2024

Want to enjoy some history about the Atkinson stockyards in the stockyard club give this phone number a call that's on the flyer here and sign up for next week’s club luncheon.

06/17/2024

Want to go on a picnic but don't want to pack the picnic basket? Hometown Catering can do it for you.
Small sandwiches
Bite-sized fruits -apples, strawberries, and grapes
Chips
Water
Or just let us know what you would like in your picnic basket

Send a message to learn more

05/22/2024

How about a Father's Day picnic? Hometown Catering would be glad to fix that up for you.

Be it a gathering of friends or a formal affair, our friendly staff and range of custom meal options will take your event to the next level. We approach your occasion as the start of a long term relationship and strive to be your trusted resource for all your catering needs

05/11/2024

Shedding new light on The Gathering Place for a brighter and more uplifting experience!

05/03/2024

Some uplifting changes at The Gathering Place with new signage.