Hometown Catering

05/22/2026

Please be advised that there have been updates to the decor policies for The Gathering Place. To preserve our facilities, we have installed designated command strips on the white walls for your convenience; please refrain from adding further adhesive hooks or fasteners. Additionally, please note that no decorations may be attached to the paneling. We kindly suggest utilizing tables or easels to display any signage or decorative items.

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04/12/2026

🥔🧀 Ruth’s Chris Loaded Cheddar Potato Casserole 🧀🥔
Creamy cheesy potatoes loaded with rich, comforting flavor in every bite.

Ingredients:
- 6 cups frozen shredded hash brown potatoes, thawed
- 2 cups shredded sharp cheddar cheese
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1/2 cup melted butter
- 1/2 cup milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
- 1/2 cup cooked beef bacon bits
- 2 tbsp chopped green onions (optional)

Instructions:
1. Preheat oven to 180°C (350°F) and grease a baking dish.
2. In a large bowl, mix cream cheese, sour cream, butter, milk, garlic powder, onion powder, salt, and pepper.
3. Stir in hash browns, cheddar cheese, and beef bacon bits.
4. Spread mixture evenly into the prepared dish.
5. Bake for 45–50 minutes until hot and bubbly with a golden top.
6. Garnish with green onions if desired and serve warm.

Prep Time: 10 mins | Cook Time: 50 mins | Total Time: 1 hr | Yield: 6 servings
Pro Tip: Broil for the last 2–3 minutes for a crispy cheesy crust.

03/07/2026

Sausage Muffins
1 lb bulk breakfast sausage pork, turkey or chicken
4 large eggs lightly beaten
1 cup shredded cheddar cheese
1 cup baking mix like Bisquick

Preheat oven to 350°F. Grease a 12-cup muffin tin and set aside.
Cook sausage in a skillet over medium-high heat, crumbling it with a potato masher as it browns, until fully cooked through. Drain excess fat.
In a large bowl, combine cooked sausage, eggs, shredded cheese, and baking mix. Stir until fully mixed.
Divide batter evenly among greased muffin cups, filling about 3/4 full.
Bake for 20 minutes until puffed and lightly golden brown on top.
Let cool 5 minutes before removing from tin. Serve warm.

03/04/2026

Swiss Steak
2 lb. cube steaks (or ½-inch-thick eye round steaks)
1/3 cup all-purpose flour
1 Tbsp. kosher salt, plus more to taste
1 1/2 tsp. black pepper, plus more to taste
1/4 cup vegetable oil
2 Tbsp. salted butter
2 celery stalks, chopped
1 yellow onion, thinly sliced
2 garlic cloves, finely chopped
1 tsp. Italian seasoning
1 tsp. paprika
1 1/2 cups beef broth
1 (14.5-ounce) can diced tomatoes
1 Tbsp. Worcestershire sauce

Mashed potatoes, cooked rice, or egg noodles, for serving

Preheat the oven to 325°F.

Place the flour in a shallow bowl. Season the steaks with 2 teaspoons salt and 1 teaspoon pepper. Dredge both sides of the steaks with flour, shaking off any excess.

In a large skillet with a lid, heat the vegetable oil over medium-high heat. Working in batches if necessary, cook the steaks until golden brown, about 2 minutes per side. Set aside on a plate.

Reduce the heat to medium and add the butter, celery, and onion. Cook, stirring frequently, until softened and lightly golden, about 5 minutes. Add the garlic, Italian seasoning, paprika, 1 teaspoon salt, and ½ teaspoon pepper. Cook until fragrant, 1 minute. Stir in the beef broth, tomatoes, and Worcestershire sauce. Bring to a boil and add the steaks and any accumulated juices. Use tongs to nestle the steaks in the sauce so they are just submerged and covered with the onion and tomatoes.

Cover the skillet and place in the oven. Cook until the steaks are tender and easily cut with a butter knife, 1 ½ to 2 hours. Season to taste. Serve the steaks with mashed potatoes and sprinkle with the parsley.

03/02/2026

CHERRY COBBLER
Melt 1 stick butter in bottom of 9x13 pan
Mix together 1 cup each: Sugar, Self rising Flour, Milk
Pour over the melted butter. Do not stir.
Spoon contents of both 14 oz cans cherries (including heavy syrup) gently over flour mixture
Bake at 350° for 35-45 minutes...until golden on top.

02/19/2026

Taco Fritos Corn Salad
1 can corn
1 can mexi corn
Cherry tomatoes sliced in half
Red bell pepper chopped
Onion sliced or diced your preference
Shredded lettuce
2 c shredded cheddar

Dressing
1/2 c mayonnaise
1/2 c sour cream
Juice of one lime
1/3 c salsa
1/2 packet of taco seasoning

1 Bag Fritos add right before serving

Mix everything in a bowl add dressing to combine and sprinkle with a little more taco seasoning As always add
Fritos right before serving.

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02/18/2026

Cherry Pineapple Dump Cake
Ingredients
1 can (21 oz) cherry pie filling
1 can (20 oz) crushed pineapple, drained
1 box (15.25 oz) yellow cake mix
1/2 cup (1 stick) unsalted butter, melted
1/2 cup chopped pecans or walnuts (optional)
Instructions
Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
Spread the cherry pie filling evenly over the bottom of the prepared dish.
Spoon the drained crushed pineapple evenly over the cherry layer. Do not mix.
Sprinkle the dry yellow cake mix evenly over the fruit layers.
Drizzle the melted butter evenly over the top, covering as much of the cake mix as possible.
Sprinkle chopped nuts on top if using.
Bake for 45–50 minutes, or until the top is golden brown and bubbly.
Let cool slightly before serving. Serve warm or at room temperature.

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02/17/2026

Give us a review on Google please. We would appreciate it.

02/16/2026

Slow Cooker Tomato Tortellini Soup
Ingredients:
1 (28-ounce) can crushed tomatoes
1 (14-ounce) can diced tomatoes, undrained
4 cups vegetable broth (or chicken broth)
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 cup heavy cream
1 (9-ounce) package refrigerated cheese tortellini
1 cup shredded cheddar cheese
Salt and pepper, to taste

Directions:
In a slow cooker, combine the crushed tomatoes, diced tomatoes, vegetable broth, onion, garlic, basil, oregano, and red pepper flakes. Stir to combine.
Cover the slow cooker and cook on low for 4 hours or high for 2 hours, until the flavors meld together.
After the soup has cooked, stir in the heavy cream and tortellini. Continue cooking on high for another 20-30 minutes, or until the tortellini is tender and cooked through.

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