107 Airport Rd. Westerly, RI 02891 (401) 596-0146 service@thorptrainer.com

Broccoli Tater Tots

grilled shrimp kabobs


2 cups broccoli florets

1 small shallot, minced

2/3 cup shredded cheddar cheese

1/2 cup panko bread crumbs

1 egg


Salt and pepper

**Optional hot sauce

Chill for 10 – 15 minutes


    1. Preheat your oven to 400ºF.

    2. Steam your broccoli florets for 2 minutes, and chop well into small pieces.

    3. In a large bowl, combine the chopped broccoli with the rest of your ingredients. Mix until totally combined.

    4. Scoop a large spoonful of the mixture in your hands, and shape it so it resembles a tater tot. Place on your baking sheet (greased), and repeat until all mixture has been used.

    5. Bake in the oven for 8 mins, flip, bake for 8-10 more minutes, and enjoy warm from the oven.

      Chocolate Cake

      3 Cups Flour

      2 Cups Sugar

      1/2 Cup Cocoa (heaping)

      2 TSP Soda

      1 TSP Salt

      2 Cups Cold Coffee

      2/3 Cup Oil

      2 TSP Vanilla

      2 TSP Vinegar



      cranberry orange scones

      Combine dry ingredients, add liquid ingredients, mix together by hand, and pour into greased bundt pan. Bake at 350 for 30-40 minutes – test with toothpick.

      Mocha Frosting

      1 Package Chocolate Instant Pudding

      1 Envelope Dream Whip

      1 ó Cups Cold Milk

      2 TSP Instant Coffee

      Combine all ingredients in mixing bowl, beat slowly until well blended. Gradually increase beating speed and beat until mixture forms soft peaks.

      *Store frosted cake in refrigerator

      Jalapeno Chili


      1 pound hot Italian sausage, cut into 1 inch lengths
      1 pound sweet Italian sausage, cut into 1 inch lengths
      1⁄4 cup olive oil
      2 cups coarsely chopped onions
      3 tablespoons minced garlic
      2 pounds ground beef chuck
      2 green & 2 red bell peppers cored, seeded and coarsely chopped 6 jalapeno peppers, cored, seeded and cut into 1/8th inch dice
      3 35 oz. cans Italian plum tomatoes, drained
      1 cup dry red wine
      1 cup chopped fresh parsley
      2 tablespoons tomato paste
      6 tablespoons best quality chili powder
      3 tablespoons ground cumin
      2 tablespoons dried oregano
      1 tablespoon dried basil
      2 teaspoons salt
      1/4 tablespoon fennel seeds
      2 teaspoons freshly ground pepper

      Optional Garnish: Sour Cream, Scallions & Grated Monterey Jack cheese



      cranberry orange scones


      • Place a large, heavy stockpot over medium heat and sauté the sausage until well browned. (transfer sausage to paper towel to drain).
      • Add olive oil, onion, garlic, and cook until wilted.
      • Add crumbled ground beef chuck until meat is well browned.
      • Add the drained sausage, bell peppers and jalapenos to mixture. Cook, stirring frequently until the peppers are slightly wilted.
      • Stir in the drained tomatoes, wine, tomato paste and all the herbs and spices. Cook for another 10 minutes, stirring frequently.

      Slow Cooker French Onion Soup


      3 tablespoons butter, cubed 

      3 pounds yellow onions, sliced thin 

      32 oz. container low sodium beef stock 

      1 cup water 

      2 bay leaves 

      2 teaspoons fresh thyme leaves 

      1 clove garlic, thinly sliced 

      12 slices whole wheat French bread, toasted 

      ¾ cup shredded swiss or gruyere cheese 

      1 cup of good sherry (optional) 

      Broccoli Casserole



      1. Add butter and onions to a 6 – 7-quart slow cooker. Season with salt. Cover and cook on low 4 hours, until onions are caramelized. 
      2. Add broth, water, bay leaves, thyme and garlic to slow cooker. Cook on high for 4 hours. 
      3. Ten minutes before serving, preheat the broiler. Remove bay leaves. Place soup in bowls, top with toast and cheese and put under broiler until cheese is hot and bubbly. 

      Lentil & Sausage Soup

      Escarole Soup


      1⁄2 pound sweet or hot sausage 1 large onion, chopped
      1 stalk celery, finely chopped
      1 tablespoon chopped garlic

      1 (16 oz) package dry lentils, rinsed 1 cup shredded carrot
      8 cups water
      2 (14.5 oz) cans of chicken broth

      1 (28 oz) can diced tomatoes
      1 tablespoon garlic powder
      1 tablespoon chopped fresh parsley 2 bay leaves
      1⁄2 teaspoon dried oregano
      1⁄4 teaspoon dried thyme
      1⁄4 teaspoon dried basil
      Salt & Pepper to taste
      1⁄2 lb. ditalini pasta (optional)


      Place sausage in a large pot. Cook over medium high heat until evenly brown. Add onion, celery and chopped garlic, and sauté until tender and translucent. Stir in lentils, carrot, water, chicken broth and tomatoes. Season with garlic powder, parsley, bay leaves, oregano, thyme, basil, salt & pepper. Bring to a boil, then reduce heat. Cover and simmer for 2 1⁄2 to 3 hours, or until lentils are tender. Stir in pasta, and cook 15 or 20 minutes, or until pasta is tender.

      Season’s Greetings

      We would like to take this opportunity to express our appreciation for your business. It has been our pleasure to be part of this great community for over 100 years, and we thank you for your continued support. 

      From our family to yours, we wish you a happy and healthy holiday season and a prosperous and peaceful new year.

      Holiday Hours

      We would like to remind you of our holiday office hours. Please take note that our office will be closed on the following dates:

      Christmas Eve: Friday, December 24th
      New Year’s Eve: Friday, December 31st
      Should you require assistance during this time, please call 401-596-0146 to access our emergency mailbox and someone will respond quickly to your request. Thank you.

      Season’s Eatings

      Escarole Soup


      1 ¾ cup graham cracker crumbs
      ¼ cup sugar
      ½ cup melted butter
      1 – 8 oz. softened cream cheese
      ½ cup sugar
      8 oz. cool whip
      3-4 firm bananas
      1 ¾ cups cold milk
      1 – 3.4 oz package instant banana pudding


      1. Combine graham cracker, sugar and butter. Set aside ½ cup and press remaining into a spring form pan. Bake at 350° for 5-7 minutes.
      2. Beat cream cheese and sugar until smooth. Fold in 2 cups cool whip. Arrange half of the bananas in crust, top with half of cream cheese mixture. Repeat layers.
      3. In a bowl beat milk and pudding until smooth. Fold in remaining cool whip and cover cream cheese layer. Sprinkle with reserved crumbs.
      4. Refrigerate at least 2 hours.

      Warm up your home this winter with Escarole Soup

      Escarole Soup


      11⁄2 lbs. sausage (hot & sweet)

      1 large onion diced

      2 cloves garlic (smashed) you can use more if you want 1 28 oz. can peeled tomatoes
      2 46 oz. can chicken broth
      1 can cannellini beans (do not drain)
      1 cup small bowtie noodles uncooked
      1⁄2 lb shredded escarole



      Remove casing from sausage, fry gently in large saucepan-do not overcook, drain well on paper towels.

      Put broth, tomatoes, onion, garlic and beans into a large soup bowl—bring to boil.

      Add noodles, escarole & sausage, simmer 45 minutes Season to taste with black pepper (Do NOT add salt).

      Broccoli Casserole – From our family to yours


      2 Cups Broccoli
      1 Can Cream of Mushroom Soup 1 Cup Shredded Swiss Cheese
      1/3 Cup Sour Cream
      1⁄4 Teaspoon Black Pepper
      1 Jar Chopped Pimento (optional) 1 Can Durkee French Fried Onions

      Broccoli Casserole


      Combine broccoli, soup, 1⁄2 cup cheese, sour cream, pepper, pimento and 1⁄2 can onions.
      Pour into casserole dish, cover and bake at 350° for 30 minutes.
      Top with remaining cheese and onions, bake uncovered for at least 5 more minutes.
      For a larger crowd, feel free to double or triple the recipe. It is a big hit!

      Changes in First-Class Mail Delivery

      As of October 1, the United States Postal Service (USPS) implemented new delivery standards for First-Class Mail.

      Delivery of First-Class mail may now take 1 or 2 days longer, depending on location. Local area deliveries may remain unaffected, but mail traveling longer distances will increase. Therefore, any mail you send to us (or we send to you) may be delayed and take 5 days to be delivered.

      Moving forward, we highly recommend planning ahead and allowing more time for the delivery of essential paperwork and checks, especially if there is a deadline or it’s being sent a long distance.

      To ensure your account and payments remain in good standing, we recommend you call our office at 401.596.0146 or visit our  ‘Payments’ tab to view online payment options for our carriers. Thank you.

      US Mail

      PREPARE NOW: Be Ready When Jack Frost Visits

      winter weather preparedness illustration

      Winter’s extreme temperatures, heavy snow and ice, freezing rain and chilling winds can cause power outages, which could last hours to days. Are your policyholders prepared if that happens?

      November is Winter Weather Safety Month, so here are some tips to help them get ready in advance of bad weather:


      • Have a severe weather emergency preparedness and response plan in place before a storm arrives.
      • Make sure your business has an emergency power supply, such as a portable generator or a permanent standby unit.
      • Check trees and branches around your facility for any that need trimming to prevent falling, which could cause power outages.
      • Provide adequate heat in areas that contain piping to prevent freezing and ice damming.
      • Monitor the snow and ice load on your roof to prevent damage or a possible collapse.
      • Visit the National Weather Service website for additional winter safety and preparation and terms.


      • Carbon monoxide poisoning from engine exhaust – Even if you can’t smell exhaust fumes, you may still have been exposed to carbon monoxide. Consider installing battery-operated carbon monoxide alarms, read the manufacturer’s instructions and take proper precautions.
      • Electric shock or electrocution  Ground the generator and plug, and disconnect power coming into the building.
      • Fire – Don’t plug the generator into a wall outlet. Never power your house/business by plugging the generator into a wall outlet or the main electrical panel. Only a licensed electrician should connect a generator to a main electrical panel by installing the proper equipment according to local electrical codes. (source NFPA and OSHA)


      Source: Utica National Insurance Group