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120 Years of Feeser’s

120 Years of Feeser’s

Family-Owned since 1901

We supply everything but the appetite…


Feeser’s Food Distributors is proud to be celebrating our 120th anniversary. What began in 1901 as a small local produce company in downtown Harrisburg, Pennsylvania, has become a foodservice powerhouse, serving the Mid-Atlantic region. As we reflect on our past, we look forward to the future as we continue to serve our customers and partners with passion and a dedication to quality. We are celebrating a brand new year and fresh start with twelve months of recipes and Feeser’s products.

Bloody Mary and Cheeseburger Sliders

Bloody Mary’s with Bacon & Tabasco Spiked Sliders


  • 1 1⁄2 qt. Ruby Kist 100% Vegetable Juice 147115
  • 1 1⁄2 tbsp. Old Bay seafood seasoning 681591
  • Frank’s Red Hot sauce, to taste 611518
  • 1 tbsp. CF Sauer ground Celery seed 680456
  • 3 tbsp. Horseradish paste
  • Cherry Tomato Skewers, Lime Wedges, Celery stalks
  • Hormel® bacon 440333  

Combine ingredients in a pitcher. Mix well. Chill. Pour cocktail over ice and garnish with Skewer, celery stalk, lime wedge and Spiked Slider. Substitute Tequila for Vodka and make it a Bloody Maria

Tabasco Spiked Sliders


For the Celery Slaw:

  • 2 cups Julienned celery
  • 1⁄2 cup Celery leaves (from the inner-most celery ribs)
  • 2 cups Shredded Cabbage 590405
  • 1 cup Julienned Sweet White Onion
  • 1 cup Hellman’s Mayonnaise 301419
  • 3 tbsp. freshly squeezed Lemon Juice
  • 1 tbsp. Celery Seeds 680457
  • Salt and Pepper as needed


For the Vodka Ketchup:

  • 2 cups Red Gold Ketchup 300714
  • 2 tbsp. NIFDA Worcestershire Sauce 613256
  • 2 tbsp. Tabasco Sauce 613088
  • 2 tbsp. Vodka
  • 1 tbsp. freshly squeezed Lemon Juice


For the Build:

  • 1 – 2 oz. Burger patty of your choice
  • 1 Ottenberg’s Potato Slider Roll, toasted 570266
  • 1⁄4 cup Celery Slaw
  • 4 slices Gielow Dill Pickle 511076
  • 2 slices Tomato
  • 2 oz. Vodka Ketchup


Prep the slaw and the vodka ketchup. Reserve. Cook burger to an internal temperature of 160°F.
Place burger on bottom bun. Top with tomato slices, pickles, and slaw. Serve with bun crown offset and vodka ketchup on the side.


Steak with Rosemary and Red Wine Love makes the world go around. And so does a good steak!

Steak with a French Compound Butter


  • 8 tbsp. Cloverdale unsalted butter at room temperature 220311
  • 1 tbsp. minced shallot
  • 1 pinch white pepper 682368
  • 1 pinch sea salt
  • 1 tbsp. Fresh Herbs such as rosemary 591834 or thyme 591992
  • squeeze of lemon

Place the butter into a bowl and break up with fork. Add the shallot, salt & pepper, lemon, and herb(s). Blend the butter with the fork until it is smooth. This can be used immediately or rolled in parchment and frozen.

Porterhouse, Ribeye or New York Strip Steaks


  • 2 Porterhouse, Ribeye or New York Strip Steaks
  • 1 pinch Morton Kosher Salt 682642
  • 1 stick Cloverdale unsalted Butter 220311
  • 1/2 tbsp. flat leaf Parsley, chopped
  • 1 tsp. Shallot, minced
  • 1 pinch freshly ground White Pepper 682368
  • 1/2 fresh Lemon 591668
  • 1 splash Oil


Season both sides of the steaks with salt. Put them back into the fridge uncovered until an hour before you want to cook them. Allow the butter to soften at room temperature. Meanwhile place the shallot and parsley into a mortar and crush. Place the butter into a small mixing bowl and smear with a rubber spatula. Add the aromatics, a few drops of lemon juice, a pinch of salt and a few grinds of white pepper. Blend the butter. You can either refrigerate the butter as is or you can roll it up in parchment pepper, then foil and twist the ends to form a round log. When you are ready to cook the steaks, season both sides with fresh ground black pepper. Place a cast iron skillet over medium high heat. Add enough oil to coat the bottom of the pan. When the oil is hot — you do not want it too hot, but you want it to start searing right away — add the steak. Cook the steak on both sides until it is very brown and caramelized. Remove the steak from the pan when it has reached one temperature below where you like.

Cook the second steak in the same fashion. Both steaks can be cooked up to an hour in advance and left to sit at room temperature. Do not refrigerate them. In your oven place the top rack so it is about 8 to 10 inches from the broiler. Heat the broiler. Smear each steak with some softened frenched butter then place a small knob on each steak. Place the steaks under the broiler just long enough to melt the butter and heat the steaks through. Serve.

Ambrosia Chocolate Cheesecake



  • 12 oz. soft Pauly Cream Cheese 222085
  • 3⁄4 cup Domino sugar 700600
  • 1 Egg (beaten) 590962
  • 2 tsp. Vanilla 360457
  • 2 tsp. lemon juice
  • 1⁄2 cup Hershey Semi-sweet Chocolate Chips 122993



  • 1 9-inch Graham Cracker Crust



  • 1 cup Daisy sour cream 226321
  • 1⁄4 cup Domino sugar 700600
  • 1 tsp. Vanilla 360457


Blend first five cake ingredients. Fold chocolate chips and pour into crust. Bake for 40 minutes at 300 degrees F. For topping, blend sour cream, sugar, and vanilla. Spread over pie and bake 15 minutes more. Refrigerate when cool.


Espresso Chocolate Ganache


  • 8 oz. Hershey semi-sweet chocolate 122993
  • 2 cups Golden Sunshine heavy cream 226719
  • 1 tsp. espresso powder


Place finely chopped chocolate into a heat-proof glass or metal bowl. Heat cream on the stovetop until just simmering. If it is boiling, the cream is too hot and could separate or even burn the chocolate. Once you see little simmers around the edges, turn off the heat and immediately pour the warm cream over the chocolate. Let the two set for a few minutes before stirring. Stir until smooth. After you stir the chocolate and warm cream together, use the ganache right away as a fruit dip or drizzle on top of cakes, cupcakes, pound cakes, ice cream, and more. But if you wait about 2 hours and let it cool completely, the ganache can be scooped with a spoon, spread onto desserts, or piped with piping tips.


Rueben Sandwich with Pickles and Sauerkraut Cheers and Happy St. Patrick’s Day!

Corned Beef Rueben with Pickles, Sauerkraut, & Dressing


  • 8 slices Ottenberg rye bread 561392
  • 4 oz. prepared Ken’s thousand island dressing 342474
  • 8 oz. sliced Great Lake white cheddar 221736, swiss 222979, or provolone cheese 222735
  • 1 lb. sliced Hormel Corned Beef 442469
  • 4 oz. Cloverdale butter, softened 220270
  • Gielow dill sandwich pickles 511076
  • 2 oz. prepared Silver Floss sauerkraut 765802


Evenly divide dressing on 8 slices of bread. Top dressing with sliced cheese. Add pickle, sauerkraut, and corned beef. Sandwich together. Spread butter on both sides of each sandwich. Cook sandwiches on griddle or in large nonstick skillet over medium heat, turning once, 5 to 6 minutes or until golden brown on both sides and cheese is melted.

Loaded Cheddar Potato Skins


  • ½ cup Land O’ Lake Shredded Cheddar Cheese 221821
  • 2 each russet potato, baked 591734
  • 3⁄4 cup Daisy sour cream 226321
  • 1⁄4 cup Kunzler bacon, prepared and chopped 901888
  • 2 tbsp. La Costena jalapeno pepper, minced 470513
  • scallions, sliced for garnish 591345


Cut the russet potatoes in half and scoop out the inside. Fill each potato half with an even amount of sour cream and top with the Cheddar Cheese, chopped bacon and jalapeño peppers.  Garnish with scallions.

For information or to order any of the products in this publication, contact our Sales Team at  1-800-326-2828.