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Our Favorite Recipes - Page 2

Look each week for 3 new quick and easy recipes to try.
Ingredients are available at Vella’s.

Ham Broccoli Noodle Casserole

1/2 cup mayonnaise
2 cups broccoli florets, fresh or frozen (defrosted)
1-1/2 cups shredded sharp cheddar cheese
1 cup chopped ham
1-1/2 cups macaroni or corkscrew noodles, cooked and drained
2 tablespoons finely chopped green bell pepper
1/4 cup milk
1/2 cup seasoned croutons

Preheat the oven to 350°F. In a medium bowl mix together the mayonnaise, broccoli, 1 cup of the cheese, ham, noodles, bell pepper and milk. Spoon into a 9x12-inch casserole dish. Sprinkle with the remaining 1/2 cup cheese and the croutons. Bake 25 to 30 minutes, until bubbly.


Baked Brown Bread

1 cup molasses
1/2 cup light brown sugar
1 egg, beaten
3-1/2 cups graham flour
2-1/2 cups buttermilk
1 cup milk
1 teaspoon salt
2-1/2 cups white flour
2 teaspoons baking soda

Preheat oven to 350°F. Mix together molasses, brown sugar and egg. Stir in graham flour to form a smooth batter. Stir in buttermilk, milk and salt. Sift white flour with baking soda and resift over the batter. Beat to form a smooth
dough. Pour dough into two 9x5-inch loaf pans. Bake 45 minutes. Makes 2 loaves.


Pear Cobbler

1 cup flour
2 tablespoons sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
5 tablespoons butter, divided
1 egg, beaten
1/4 cup milk
1/2 cup brown sugar
4 teaspoons cornstarch
1/4 teaspoon ground cinnamon
1 tablespoon lemon juice
1 cup water
4 cups peeled, sliced pears

Preheat oven to 400°F. Stir together flour, sugar, baking powder and salt. Cut in 4 tablespoons butter until mixture resembles coarse crumbs. Mix egg and milk; stir into flour mixture just until moistened. Set aside. In a saucepan, mix brown sugar, cornstarch and cinnamon. Stir in lemon juice, remaining 1 tablespoon butter and water. Cook, stirring, until mixture is thickened. Add pears. Cook about 5 minutes. Pour mixture into a 8-inch round baking dish.
Top immediately with four to six equal mounds of reserved flour mixture. Back 25 to 30 minutes. Serves 5.


WESTERN CHILI RICE

2 tablespoons butter
1 cup chopped onion
1 clove garlic, minced
4 cups chicken or beef broth
2 cups uncooked long grain rice
1 cup tomato sauce
1 tablespoon marjoram
1-1/4 teaspoons chili powder
1 teaspoon oregano
1 teaspoon cumin
1/2 teaspoon salt
Chopped cilantro, for garnish

In large skillet, saute butter, onion and garlic 3 minutes. Add chicken or beef broth, rice, tomato sauce, marjoram, chilli powder, oregano, cumin and salt. Cover and simmer until all liquid has been absorbed by the rice, about 20 to 25 minutes. Sprinkle chopped cilantro over each individual serving. Serves 4.


HASH BROWN POTATO BAKE

1 (16-ounce) package frozen has brown potatoes
1/2 to 3/4 pound sliced cooked ham
1-1/2 cups shredded cheddar cheese, divided
2 cups milk
1 (10-3/4-ounce) can cream of mushroom soup
4 eggs
1 teaspoon ground mustard
1/4 teaspoon black pepper
1/2 teaspoon ground red pepper

Grease a 13x9-inch baking pan. Place hash browns in bottom; spread evenly. Top with 1 cup cheese. Combine ham, milk, cream of mushroom soup, eggs, mustard, pepper and ground red pepper. Whisk or beat until well mixed. Pour over cheese in pan. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350 degrees. Bake 1 hour. Uncover, sprinkle with remaining cheese and bake 20 to 25 minutes longer or until a knife inserted in the center comes out clean. Serves 6 to 8.


SLICE’N’BAKE PUMPKIN COOKIES

3 cups flour
1 tablespoon pumpkin pie spice
2 teaspoons ginger
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
1 cup solid pack pumpkin
1 egg yolk

In medium bowl, combine flour, pumpkin pie spice, ginger and salt. In large bowl, cream butter and sugar, beating until light and fluffy. Add pumpkin and egg yolk; mix well. Add dry ingredients; mix well. Cover and chill dough 1 hour or until firm. Divide dough into 4 portions. Place each portion on a 14x10-inch sheet or plastic wrap. Wrap loosely around dough. Shape into 1-1/2 inch roll; wrap securely. Freeze 4 hours or until firm. Preheat oven to 350 degress. Cut rolls into 1/4 inch slices and place on parchment-lined cookie sheets. Bake for 15 to 17 minutes. Makes about 5 dozen.


SOUTHERN CORN PUDDING

4 cups frozen corn
1 tablespoon sugar
1 green pepper, diced
1 tablespoon cornmeal
2 cups milk
1 teaspoon onion salt
2 eggs, beaten
Dash nutmeg
1/4 cup, butter, melted

Preheat oven to 400 degrees. Grease a baking dish. Combine corn, green pepper, milk, eggs, butter, sugar, cornmeal, salt and nutmeg. Pour into prepared pan. Bake 45 minutes. Serves 4 to 6.


FLORENTINE CASSEROLE

6 ounces noodle bows, cooked just until tender
2 to 3 cups spaghetti sauce
1 pound ground beef, cooked, crumbled and drained
1 cup sour cream
1 cup cottage cheese
1 (10-ounce) package frozen chopped spinach, thawed and well drained, divided
1/2 cup grated Parmesan cheese, divided

Preheat oven to 375 degrees. Lightly grease a 2-quart casserole dish. Mix the beef with the spaghetti sauce and fold into cooked noodles until well blended. Cool. Mix together sour cream and cottage cheese. Inn prepared pan, place half the noodle mixture. Scatter half the spinach over noodles and top with half the sour cream/cottage cheese mixture. Sprinkle with half the Parmesan cheese. Repeat layers. Bake 30 minutes or until bubbly and golden on top. Serves 6 to 8.


BLUEBERRY COFFEE CAKE W/ MAPLE GLAZE

3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 cup granulated sugar
1/2 cup butter or margarine, softened
3 eggs
1 cup sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups fresh blueberries
2 tablespoons all-purpose flour

Glaze

1/2 cup powdered sugar
1/4 teaspoon maple flavor
2 to 3 teaspoons milk

1) Heat oven to 325°F. Generously grease 12-cup fluted tube cake pan with shortening. In small bowl, mix 3 tablespoons granulated sugar and 1 teaspoon cinnamon; sprinkle evenly over shortening to coat pan.
2) In large bowl, beat 1 cup sugar and the butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Add 1 egg at a time, beating well after each addition. Beat in sour cream.
3) On low speed, beat in 2 cups flour, the baking powder, baking soda, 1/2 teaspoon cinnamon and the salt. Coat blueberries with 2 tablespoons flour. With spoon, gently stir blueberries into batter. Spoon batter into pan.
4) Bake 45 to 50 minutes or until toothpick inserted near center comes out clean. Cool upright in pan on wire rack 25 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool cake completely, about 1 hour.
5) In small bowl, mix powdered sugar, maple flavor and enough milk until smooth and desired drizzling consistency; drizzle over cooled cake.


Gingerbread

¾ cup brown sugar
¾ cup molasses
¾ cup melted butter
2 Eggs, well beaten
2½ cups all-purpose fl our
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons baking soda
2½ teaspoons ground ginger
1½ teaspoons cinnamon
1/3 teaspoon ground cloves
1 cup boiling water

Preheat the oven to 350°F. Lightly grease and fl our a 9x13x2-inch pan. In a mixing bowl combine the brown
sugar, molasses, and melted butter. Add the eggs. Sift together the fl our, baking powder, salt, soda, ginger,
cinnamon, and cloves. Add to the sugar, molasses, butter and eggs mixture. Mix Well. Add the boiling water
and mix thoroughly. Transfer the batter to the prepared pan, and bake for 35 to 40 minutes, or until a toothpick
inserted in the middle comes out clean. Cool.

MAKES 8 TO 10 GINGERBREAD SQUARES


Reliable Meat Loaf

1½ pounds ground chuck
3 eggs
½ plus ½cup ketchup
1 cup corn flakes
3 left over biscuits -or-
5 to 6 slices of white bread
¼ cup chopped green bell pepper
¼ cup chopped onion
1 tablespoon Worcestershire sauce
Salt and Pepper

Preheat the oven to 350°F. In a large mixing bowl combine the ground chuck, eggs, ½ cup ketchup, corn flakes,
biscuits, bell pepper, onion, Worcestershire sauce, and salt and pepper to taste. Mix well, and pour into a sheet
pan. Work several times as if kneading bread. Mold into a loaf, and place into a lightly oiled loaf pan. Bake for
30 to 40 minutes. Remove from the oven, and top with the remaining ½ cup ketchup. Return to the oven for 5
to 7 minutes to glaze the ketchup. Allow the loaf to rest for 10 to 15 minutes before slicing to serve.

MAKES 10 TO 12 SERVINGS


Cabbage Casserole

1 head cabbage, chopped
8 slices bacon
1 medium onion, chopped
1 medium green bell pepper, chopped
1 (10¾ Oz.) can condensed cream of mushroom soup
¾ cup grated cheese
½ cup milk
1 teaspoon salt
3 slices white bread, toasted and crumbled
1 stick butter, melted

Cook the cabbage for 8 minutes in salted water. Drain. Preheat the oven to 350°F. Fry the bacon in a saucepan
until crisp. In the same saucepan sauté the onion and pepper until the onion is soft. In a large bowl combine
the cabbage, bacon, soup, cheese, milk, and salt. Pour the mixture in a casserole dish. Toss the toasted bread
in the melted butter, and spread it on top of the casserole. Bake for 35 minutes.

MAKES 6 TO 8 SERVINGS


Turtle Brownie Ice Cream Dessert

Brownies:

box (1 lb 3.8 oz.) Fudge
Brownie Mix
½ cup vegetable oil
¼ cup water
2 eggs
½ cup chopped pecans

Filling:

2 quarts (8 cups) Vanilla Ice Cream, slightly softened
½ cup hot fudge topping, heated until warm
½ cup chopped pecans
1 cup frozen, (thawed)
whipped topping if desired
Turtle Brownie Ice Cream Dessert

Heat oven to 350°F. Spray bottom only of 15x10x1-inch pan with cooking spray. In large bowl, beat brownie mix, oil, water and eggs 50 strokes with spoon. Stir in ½ cup pecans. Spread batter in pan. Bake 16-22 minutes or until center is set. DO NOT OVERBAKE. Cool completely on wire rack, about 45 minutes. Spoon ice cream evenly over brownies; smooth with back of spoon or rubber spatula. Freeze uncover until fi rm, about 3 hours. To serve, drizzle hot fudge topping over dessert with fork using quick strokes. Sprinkle with ½ cup pecans. Let stand at room temperature about 5 minutes before cutting. Serve topped with whipped topping.


Baked Spaghetti

1 cup chopped onion
1 cup chopped green pepper
1 tablespoon butter
1 (28 Oz.) can diced tomatoes with liquid
1 (4 Oz.) can mushroom stems and pieces, drained
1 (2¼ Oz.) can sliced ripe olives, drained
2 teaspoons oregano
1 pound ground beef, browned and drained
12 Oz. spaghetti, cooked and drained, divided
2 cups shredded cheddar cheese, divided
1 (10 ¾ Oz.) can cream of mushroom soup
¼ cup water
¼ cup grated Parmesan cheese

Preheat oven to 350°F. Grease a 13x9-inch baking dish. In a skillet, sauté onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives, oregano and beef. Simmer, uncovered, 10 minutes. Place half the spaghetti in baking dish. Top with vegetable mixture. Sprinkle with 1 cup cheddar cheese. Repeat layers. Mix soup and water; pour over casserole. Sprinkle with Parmesan. Bake uncovered 30 minutes.

SERVES 12


Turkey Dumpling Stew

4 bacon strips, diced
1½ pounds turkey tenderloins, cut into 1-inch pieces
4 medium carrots, cut into 1-inch pieces
2 cups water, divided
1 (14.5 Oz.) can reduced sodium chicken broth
2 small onions, quartered
2 celery ribs, cut into ½-inch pieces
¼ teaspoon dried rosemary, crushed
1 bay leaf
3 tablespoons all-purpose flour
½ teaspoon salt
1/8 to 1/4 teaspoon pepper
1 cup reduced-fat biscuit/ baking mix
1/3 cup, plus 1 tablespoon fat-free milk

In a Dutch oven or large saucepan, cook the bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 teaspoons drippings. Cook turkey in the drippings until no longer pink. Add the carrots, 1¾ cups of water, broth, onions, celery, rosemary and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender. Combine fl our and remaining water until smooth; stir into turkey mixture.
Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Stir in the salt, pepper and reserved bacon. In a bowl, combine biscuit mix and milk. Drop batter in six mounds onto simmering stew. Cover and simmer for 15 minutes or until a toothpick inserted into dumpling comes out clean. Do not lift cover while simmering.

SERVES 5.


Chocolate-Glazed Maple Spice Cake

Cake
3 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons pumpkin pie spice
¾ teaspoon salt
1 cup solid vegetable shortening
1 cup packed dark-brown sugar
¾ cup maple syrup
3 eggs
1 teaspoon imitation maple flavor
¾ cup milk

Filling
8 ounces cream cheese, softened
¼ cup (½ stick) unsalted butter, softened
¼ teaspoon imitation maple flavor
3 cups confectioners’ sugar

Frosting
½ cup heavy cream
1 cup semisweet chocolate chips
Whole walnuts, to garnish

Heat oven to 350°F. Coat three 8x2 inch round layer-cake pans with shortening; dust with flour, discarding excess.

CAKE: Whisk flour, baking powder, pumpkin pie spice and salt in bowl. Beat shortening in second bowl until smooth and creamy. Beat in sugar and maple syrup. Add eggs, one at a time, beating after each. Add maple flavor; beat until smooth. On low speed, beat in half of the flour mixture, then milk, then remaining flour mixture. Spread batter in prepared pans, dividing evenly. Bake at 350° for 25 to 28 minutes, until golden brown. Cool in pans on rack 10 minutes. Remove cakes directly to rack to cool completely.

FILLING: Beat cream cheese, butter and maple flavor in bowl until smooth. Add sugar; beat until good spreading consistency. Place cake layer on serving dish. Top with 1¼ cups filling. Top with third layer.

FROSTING: In saucepan, heat cream just to a simmer. Pour over chocolate in a small bowl; whisk until smooth. Cool 5 minutes, until thicker but still pourable. Pour over cake, spreading to allow some to dribble down sides. Top with walnuts. Refrigerate 15 minutes before serving. SERVES 12.


Pepper Chicken

2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
½ cup ketchup
3 tablespoons light soy sauce
1/8 teaspoon black pepper
2 tablespoons all-purpose flour
1 large onion, halved and cut into thin slices
2 green peppers, seeded, cored and cut into thin slices
1 can (4 ounces) sliced mushrooms, drained
Cooked white rice for serving

Heat oil in a large nonstick skillet over medium high heat. Add chicken; cook for 5 minutes, stirring occasionally. In a medium-size bowl, whisk 1 cup water, ketchup, soy sauce and pepper; gradually whisk in the flour. Remove chicken from skillet. Stir in the water-ketchup mixture and bring to a boil; add chicken and the onion. Reduce heat to a simmer and cook, covered, for 40 minutes. Serve over rice.


Reuben Bake

1 package (12 ounces) egg noodles
4 tablespoons unsalted butter
1 can (16 ounces) sauerkraut, drained
½ pound sliced deli corned beef, coarsely chopped
½ cup mayonnaise
1 tablespoon ketchup
2 tablespoons chopped pickles
1 teaspoon minced dried onion
2 tomatoes, sliced thin
2 cups shredded Swiss cheese
1 cup milk
2 cups crushed rye crackers
1 teaspoon caraway seeds

Heat oven to 350°F. Coat 13x9x2-inch baking dish with nonstick cooking spray. Cook noodles following package
directions. Drain and toss with 2 tablespoons of the butter. Place in prepared dish: top with sauerkraut, then corned beef. In a bowl, mix mayonnaise, ketchup, pickle and onion. Spread over corned beef. Top with tomato and cheese. Pour milk evenly over the top. Melt remaining 2 tablespoons butter and toss with rye cracker crumbs and caraway seeds; sprinkle over the top. Bake at 350°F for 45 minutes. Let stand 10 minutes, then serve. SERVES 10.


Chicken-Broccoli au Gratin

1 tablespoon olive oil
1 cup sliced fresh mushrooms
1 small onion, sliced (½ cup)
1 box (10 Oz.) Green Giant® frozen broccoli and zesty cheese sauce
2/3 cup ricotta cheese
1 cup chopped cooked chicken
1 can (4 Oz.) Pillsbury® refrigerated crescent dinner rolls (4 Rolls)

Heat oven to 375°F. In 10-inch skillet, heat oil over medium-high heat. Add mushrooms and onion; cook 5 to 7 minutes, stirring frequently, until tender. Meanwhile, microwave broccoli with cheese sauce as directed on box. Put in ungreased 8-inch square glass baking dish. Spread Ricotta cheese in dish; top with chicken, mushroom mixture and broccoli with cheese sauce. Arrange dough rectangles over top. Bake as directed. 2 Servings.


Apple-Oat Muffins

2 cups old fashioned or quick cooking oats, uncooked
1¼ cups all-purpose flour
½ cup packed brown sugar
2 teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon salt
½ cup walnuts, chopped
½ teaspoon ground cinnamon
1 cup buttermilk
2 tablespoons vegetable oil
1 large egg, lightly beaten
1 cup shredded Golden Delicious or Granny Smith apples (1 to 2 medium)

Preheat oven to 400°F. Grease 12 standard muffin-pan cups. In large bowl, combine oats, flour, sugar, baking
powder, baking soda, salt and ground cinnamon. In medium bowl, with fork, beat buttermilk, oil and egg until
well blended; stir in shredded apples. Add apple mixture to flour mixture, and stir just until flour mixture is moistened (batter will be very thick and lumpy). Stir in chopped walnuts. Spoon batter into prepared muffin pan cups. Bake 23 to 25 minutes or until muffins begin to brown and toothpick inserted in center of muffins comes out clean. Immediately remove muffins from pan. Serve warm or cool on wire rack to serve later. Makes 12 muffins.


Pumpkin Vegetable Stew

4 cups cubed peeled pumpkin or winter squash
1 can (14½ oz.) diced tomatoes, undrained
½ cup chicken broth
2 cups fresh cut green beans (1-inch pieces)
1 cup fresh or frozen corn
½ cup sliced onion
½ cup chopped green pepper
1 garlic clove, minced
½ teaspoon chili powder
¼ teaspoon pepper

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 40 to 45 minutes or until the vegetables are tender. Yield: 6 Servings (2 Quarts).


Autumn Vegetable Beef Stew

1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 pound round steak, cut into 1-inch cubes
1 tablespoon vegetable oil
1 tablespoon all-purpose flour
1 1/2 cups water
1 medium onion, chopped
1/2 cup tomato sauce
2 beef bouillon cubes
1/2 teaspoon caraway seeds
1 bay leaf
2 medium potatoes, peeled and cut into 1-inch cubes
2 medium turnips, peeled and cut into 1-inch cubes
2 medium carrots, cut into 1-inch slices

Combine salt, pepper and paprika; toss with beef. In a large saucepan over medium heat, brown beef in oil. Sprinkle with flour; stir well. Add water, onion, tomato sauce, bouillon, caraway seeds and bay leaf. Cover and simmer for 1 hour. Add potatoes, turnips and carrots; cover and simmer 45 minutes longer or until meat and vegetables are tender. Discard bay leaf. Yield: 4-6 servings.


Turkey Rice Casserole

1 medium onion, chopped
1 celery rib, chopped
2 tablespoons butter or margarine
2 cups milk
1 1/4 cups uncooked instant rice
2 cups diced cooked turkey
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup seasoned stuffing croutons
1 can (4 ounces) chopped green chilies, drained
1 cup (4 ounces) shredded cheddar cheese, divided

In a 2-qt. microwave-safe dish, combine the onion, celery and butter. Cover and microwave on high for 2-3 minutes or until butter is melted. Stir in milk. Cover and cook on high for 4-6 minutes or until milk is steaming (do not boil). Stir in rice. Cover and let stand for 2 minutes. Add the turkey, soup, croutons, chilies and 1/2 cup cheese. Cover and microwave on high for 5- 7 minutes or until heated through, stirring once. Sprinkle with remaining cheese. Cover and let stand for 5 minutes. Yield: 6-8 servings.


Maple-Cinnamon Pumpkin Pie

1 9” pie crust
1 15 oz. can pumpkin
1/2 cup sugar
1/4 cup pure maple syrup or maple-flavored syrup
1 tsp. ground cinnamon
1/2 tsp. salt
3 eggs, lightly beaten
1 cup milk
1 recipe Maple Whipped Cream (optional)

Preheat oven to 375˚F. For filling, in a bowl combine pumpkin, sugar, maple syrup, cinnamon and salt. Add eggs; beat with a fork until combined. Gradually add milk; stir until combined. Carefully pour filling in pastry shell. Cover edge of pie crust with foil. Bake 30 minutes. Remove foil. Bake 25 to 30 minutes or until knife inserted near center comes out clean. Cool on wire rack. Cover and refrigerate within 2 hours. To serve, top with Maple Whipped Cream. Makes 8 servings.

MAPLE WHIPPED CREAM: In chilled medium bowl combine 1 cup whipping cream and 1 tablespoon pure maple syrup. With mixer on medium speed beat until soft peaks form.

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