Vella's Market in Constantia, NY
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Meat Department
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Our Favorite Recipes


3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic-flavor bite size bagel chips or regular size bagel chips, broken into 1-inch pieces
6 tbsp. butter or margarine
2 tbsp. Worcestershire sauce
1-1/2 tsp. seasoned salt
3/4 tsp. garlic powder
1/2 tsp. onion powder

1. In a large microwaveable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwaveable bowl, microwave butter uncovered on high about 40 seconds or until melted. Stir
in seasonings. Pour over cereal mixture; stir until coated evenly.
2. Microwave uncovered on high 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
Oven Directions: Heat oven to 250ºF. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in remaining ingrediants until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.
Yield: 24 servings (1/2 cup each)


1/2 cup sugar
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 cup halved walnuts
1 tsp. coarse salt

Lightly coat a baking sheet with nonstick spray; set aside. Heat sugar, cinnamon and nutmeg in a nonstick skillet over medium-high heat; stir in walnuts. Cook and stir sugar-nut mixture until walnuts are toasted and the sugar melts, coating walnuts. Remove pan from heat and pour walnuts onto prepared baking sheet; sprinkle with salt. Working quickly, separate the walnuts using 2 forks, let cool completely.
Makes 6 servings.


1 lb. ground beef
1/2 cup dried bread crumbs
1/3 cup chopped onion
1/4 cup milk
1 egg
1 tsp. salt
1/2 tsp. Worcestershire sauce
1/8 tsp. ground black pepper
1/4 cup shortening
12 fl. oz. tomato-based chili sauce
1-1/4 cups grape jelly

1. In a large bowl, combine ground beef, bread crumbs, onion, milk, egg, salt, Worcestershire sauce and ground black pepper. Mix together and shape into meatballs.
2. In a large skillet, heat shortening over medium heat. Add meatballs and cook until browned, about 5-7 minutes. Remove from skillet and drain on paper towels. Add chili sauce and jelly to skillet; heat, stirring until jelly is melted. Return meatballs to skillet and stir until coated. Reduce heat to low. Simmer
uncovered for 30 minutes. Makes 8 servings.


2 sticks (1/2 lb.) unsalted butter, softened
1 cup dark brown sugar, packed
1/3 cup granulated sugar
1 large egg
2 tsp. vanilla extract
1/2 tsp. baking soda
1/2 tsp. salt
1-3/4 cup all-purpose flour
1 cup old fashioned rolled oats
1 cup sweetened grated coconut
1-1/4 cups coarsely chopped pecans
1- 1/2 cups Andes Peppermint Crunch Baking Chips

1. Preheat oven to 300ºF. Using an electric mixer, cream the butter, brown sugar and granulated sugar until fl uffy (about 3 minutes). Beat in egg and vanilla extract. On low speed, add baking soda, salt and
then flour. Mix completely. Stir in oats, coconut, pecans and Andes Peppermint Crunch Baking Chips.
2. Measure out 2 Tbs. for large or 1 Tbs. for small cookies. Place round balls on lightly greased cookie sheet 2 inches apart. Press lightly. Sprinkle some of the remaining chips on top of each cookie. Bake for 20 minutes for large cookies or 12-15 minutes for small cookies. Do not over bake. They get crunchy on the outside but remain soft inside. Remove from cookie sheet and let cool. Yield: approx. 30 - 3” or 60 - 1-1/2” cookies.


Season the roast liberally with coarse sea salt and freshly cracked black pepper and garlic powder several hours in advance (or overnight) to allow the spices to permeate the outer layer. Keep refrigerated until one hour before use, then leave roast at room temperature for 60 minutes prior to roasting.

If a crisp crust is desired, sear the roast in a preheated 450°F oven for 20-25 minutes, then reduce the heat. The most accurate way to judge if the roast is done is to use an instant read thermometer. If not using a thermometer, allow approximately 15 minutes per pound for rare, 18-20 for medium, or 25 minutes for a well done roast.

An alternate method of roasting which causes less shrinkage in the total weight is to roast the meat at 325°F throughout the entire cooking time, in which case, allow 20 minutes per pound for rare, 25 for medium, or 30 minutes for a well done roast. Doneness may also be judged by pressing on the roast; the firmer the resistance, the more well done it is.

Place the roast fat-side-up on a rack in a shallow sided pan. Make small criss-cross cuts in the fat and push half cloves of garlic through the incisions (lean salt pork or pancetta strips may also be used for added seasoning). Place in a 300-325°F oven until the internal temperature is slightly less than that for the desired degree of doneness listed in the chart below. Allow roast to sit at room temperature for
20 minutes before carving, during which time the temperature will continue to rise several degrees. If the roast being cooked is very large and a very rare roast is wanted, the oven may be turned off and cracked open when the internal temperature (of the roast) reaches 120°F. Cover the roast with foil, checking frequently until it reaches the temperature desired.

Meanwhile, prepare pan gravy from the meat drippings which have accumulated in the bottom of the pan. Mirepoix can be added to the pan juices, or rib roast may be served simply “Au Jus” (with juice - the juice from cooking the meat).

The following chart can be referenced when using a meat thermometer inserted in the center of the roast, while carefully avoiding touching fat or bone.

130°F - very rare
140°F - medium rare
150°F - medium
160°F - medium well done
170°F - very well done


12 oz. whole wheat or Jerusalem artichoke flour spaghetti
1 tbsp. olive oil
1 med. onion (6 to 8 oz.) finely chopped
3 cloves garlic, finely chopped
1 pt. grape tomatoes
12 oz. asparagus, trimmed and cut into 2-inch pieces
1 med. zucchini, cut into half moons
1/4 cup water
1 can (14-14.5 oz.) no salt added garbanzo beans (chickpeas), rinsed and drained
1 med. carrot, grated
1/4 oz. Parmesan cheese, grated (about 2 tbsp.)
2 tbsp. fresh lemon juice
Fresh basil leaves, for garnish

1. Heat 6-quart sauce pot of water to boiling on high. Cook pasta as label directs.
2. Meanwhile, in 12-inch skillet, heat oil on medium. Add onion and garlic; cook 2 to 3 minutes or until golden, stirring occasionally. Add grape tomatoes; cook 5 minutes or until beginning to soften. Add asparagus, zucchini, water and 1/4 tsp. salt. Cover and cook 5 to 7 minutes or until tomatoes begin to burst. Stir in beans and carrot; cook 2 to 3 minutes or until beans are heated through.
3. Reserve 1/2 cup pasta cooking water. Drain pasta, return to sauce pot and add vegetable mixture, Parmesan, lemon juice, reserved cooking water and 1/4 tsp. salt; toss until combined. Divide among serving bowls and garnish with basil. Makes 4 main dish servings.


2 cups vanilla wafer crumbs
2 tbsp. unsalted butter, melted
1 (14 oz.) package individually wrapped caramels
1 (5 oz.) can evaporated milk
1 cup chopped pecans
2 (8 oz.) packages cream cheese, softened
1/2 cup white sugar
1 tsp. vanilla extract
2 eggs
1/2 cup semisweet chocolate chips

1. Preheat oven to 350ºF (175ºC). In a large bowl, mix together the cookie crumbs and melted butter. Press into the bottom of a 9 inch springform pan.
2. In a heavy saucepan over low heat, melt the caramels with the evaporated milk. Heat and stir frequently until smooth. Pour caramel sauce into crust and top with pecans.
3. In a large bowl, combine cream cheese, sugar and vanilla; beat well until smooth. Add eggs one at a time, mixing well after each addition. Melt the chocolate, and blend into cream cheese mixture. Pour
chocolate batter over pecans.
4. Bake in preheated oven for 40 to 50 minutes, or until filling is set. Loosen cake from the edges of the pan, but do not remove rim until cooled to prevent the top from cracking. Chill in refrigerator for 4 hours, or overnight. Serves 12.


2 cups warm water (105º-115ºF)
2 packages active dry yeast
6 cups bread flour or all-purpose flour
2-1/2 tsp. fine sea salt
1 large garlic clove
3 cups cherry tomatoes, halved and/or quartered
1/3 cup finely grated Parmesan cheese
1/4 cup extra virgin olive oil
1 tsp. finely shredded lemon peel
1/2 tsp. finely ground black pepper
2 to 4 oz. thinly sliced prosciutto
1 cup basil leaves
Olive Oil
Snipped fresh basil

1. In a large bowl combine water and yeast; let stand for 5 minutes. Add flour and 2 tsp. salt, stirring to combine. Turn out onto a lightly floured surface. Knead 6 to 8 minutes to make a moderately stiff dough that is smooth and elastic. Shape dough in a ball. Place in a lightly greased bowl; turn once to grease
surface of dough. Cover with a kitchen towel. Let rise at warm room temperature 1 to 2 hours until doubled in size.
2. For sauce, while dough rises, mince and mash garlic with a large pinch of salt to a paste. Stir together with tomates, Parmesan, 1/4 cup oil, lemon peel, pepper and remaining 1/2 tsp. salt.
3. Position racks in the upper and lower thirds of oven and preheat to 425ºF.
4. Place raised dough on a well-floured work surface. Stretch or roll dough to a 22 in. x 14 in. rectangle. Scatter prosciutto and basil leaves on dough. Place tomato sauce along the lengthwise center of dough. Fold bottom third of dough over tomato sauce, then fold over top third of dough. Cut dough crosswise
in 10 pieces. Transfer rolls cut sides up to 2 baking sheets, gently press dough to expose some of the filling. Space about 2 inches apart.
5. Bakes rolls 25 to 35 minutes, switching baking sheet positions midway through baking time, until crust is golden and hollow sounding. To serve, drizzle with olive oil and sprinkle with snipped fresh basil.
Makes 10 servings.


2 tubes (12 oz. each) refrigerated biscuits, separated into 10 biscuits
1 package (8 oz.) cream cheese, cubed
1/4 cup sugar
4 tsp. ground cinnamon
2 tbsp. butter or margarine, melted

1 cup confectioners sugar
4-1/2 tsp. milk
1/2 tsp. vanilla extract

1. Flatten each biscuit into an oval shape. Place one cube of cream cheese in the center of each oval; moisten edges with water. Fold dough in half; pinch edges to seal.
2. In a small bowl, combine sugar and cinnamon. Dip biscuits in butter, then roll in cinnamon-sugar mixture. Layer the biscuits in a greased 10 in. fluted pan.
3. Bake at 350º for 40-45 minutes or until golden brown. Immediately invert onto a serving plate.

For glaze: In another bowl, combine the confectioners sugar, milk and vanilla. Drizzle over warm bread. Refrigerate leftovers. Yield: 1 loaf.
TASTE TWIST: Wrap cream cheese around a maraschino cherry before placing in biscuit.


3/4 cup butter
3/4 cup all-purpose flour
9 cups chicken stock
9 cups milk
1 tsp. salt
1-1/2 tsp. white pepper
5 cups fresh broccoli florets
1-1/2 lbs. processed cheese, shredded
3 cups shredded Cheddar cheese

1. Melt the butter in a large pot over medium heat and mix in the flour. Reduce heat to low and cook, stirring constantly, about 2 minutes. Mix in the chicken stock and milk, and season with salt and white pepper. Bring to a boil, reduce heat to low and simmer about 10 minutes.
2. Bring a pot of lightly salted water to a boil. Place the broccoli in the boiling water and cook 2 minutes or until just tender. Remove from heat, drain and set aside.
3. Gradually mix the processed cheese and Cheddar cheese into the large pot until melted. Mix in the broccoli. Continue cooking about 5 minutes.
Makes 18 servings.


1 package (1/4 oz.) active dry yeast
1 tsp. sugar
1-1/4 cups warm water (110º to 115º)
1 cup warm milk (110º to 115º)
1 egg
1/4 cup quick-cooking oats
1/4 cup All-Bran
1/4 cup toasted wheat germ
3 tbsp. molasses
2 tbsp. butter or margarine, softened
2 tsp. salt
2 cups whole wheat flour
1/ 4 cup sunfl ower kernels or sesame seeds, toasted
2-1/2 cups all-purpose flour
2 tsp. butter or margaine, melted, optional

1. In a mixing bowl, dissolve yeast and sugar in warm water. Add the warm milk, eggs, oats, cereal, wheat germ, molasses, butter and salt; beat until smooth. Stir in whole wheat flour to form a soft dough. Mix in sunflower kernels and 1 cup of allpurpose flour. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour.
2. Stir dough down. Add remaining allpurpose flour; mix well. Spoon into two greased 9 in. x 5 in. x 3 in. loaf pans. Cover and let rise until doubled, about 1 hour.
3. Bake at 375º about 30 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with melted butter if desired.
Yield: 2 loaves.


1 cup quinoa, rinsed
1 orange
1 Chipotle chile in Adobo sauce (about 1 tbsp.) plus 1 tsp. sauce
1 clove garlic, peeled
1/2 tsp. ground cumin
1 bunch radishes, trimmed, halved and thinly sliced
1/2 cup fresh corn kernels (from 1 ear)
1/2 cup fresh cilantro leaves, chopped
2 green onions, sliced
4 pieces skinless salmon fillet (5 oz. each)

1. Arrange oven rack 4 to 6 inches from broiler heat source. Preheat broiler on high. Line jelly-roll pan with foil. In 2-quart saucepan, prepare quinoa as label directs. Transfer to bowl.
2. Meanwhile, from orange, grate 1 tsp. peel and squeeze 1/2 cup juice. In blender, puree Chipotle, Adobo sauce, garlic, cumin and orange juice.
3. To bowl with quinoa, stir in radishes, corn, cilantro, green onions, orange peel and 1/8 tsp. salt.
4. Arrange salmon on prepared pan. Sprinkle with 1/8 tsp. salt, then brush generously on all sides with chile mixture. Broil 5 to 7 minutes or just until opaque throughout. Serve salmon on quinoa pilaf.
4 main dish servings.


8 slices French baguette (1/2 in. thick)
Olive oil
2 tbsp. minced shallots
1 tbsp. minced garlic
1 tsp. olive oil
3/4 cup whole-milk ricotta cheese
1/4 cup grated Parmesan
1 tbsp. chopped fresh thyme
1 tsp. fresh lemon juice
1/4 tsp. kosher salt
1/4 tsp. black pepper
Zest of 1 lemon

Preheat broiler to high with rack 6-8 in. from element. Brush both sides of bread with oil and place on baking sheet Saute shallots and garlic in 1 tsp. oil in a skillet over medium-high heat until beginning
to soften, 3 minutes. Combine shallot mixture, ricotta, Parmesan, thyme, lemon juice, salt and pepper in
a medium bowl. Broil bread until toasted on one side, 1-2 minutes. Flip bread and top each slice with 4 tsp. cheese spread. Broil until bread is toasted and cheese is warm, 3 minutes. Remove from oven and top with zest.
Makes 4 servings.


2 pounds boneless pork chops
1/2 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. dried thyme
1 tbsp. olive oil
1 (8 oz.) pkg. fresh snow peas
1/2 cup chicken broth
2 (8.8 oz.) pouches ready to serve longgrain rice
1/3 cup pineapple preserves
3 tbsp. stone ground mustard

1. Cut pork into 1-inch cubes and sprinkle with salt, pepper and thyme.
2. In a large skillet, heat olive oil over medium-high heat. Add pork and cook, stirring frequently, for 5 to 6 minutes or until browned. Add snow peas and cook, stirring frequently, for 3 minutes. Stir in broth, scraping browned bits from bottom of pan with a wooden spoon and cook for 2 minutes.
3. Heat rice according to package directions for 2 pouches. In a small bowl, combine preserves and mustard. Stir into pork mixture and cook for 2 minutes or until hot and bubbly. Serve with rice.
Makes 4 to 6 servings.


2-1/2 cups all-purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cloves
3 eggs
1-1/3 cups sugar
1/2 cup vegetable oil
1-1/2 cups shredded zucchini
1/2 cup orange juice
1 tsp. almond extract

1/4 cup butter or margarine, softened
2 cups confectioners sugar
3 tbsp. orange juice concentrate
Orange peel strips, tied into knots, optional

1. In a large bowl, combine the first six ingredients. In a mixing bowl, beat eggs until frothy. Add sugar and oil, mix well. Stir in zucchini, orange juice and almond extract. Pour into dry ingredients; stir just
until moistened.
2. Transfer to a greased 13 in. x 9 in. x 2 in. baking pan. Bake at 350° for 35-40 minutes or until a tooth pick inserted near the center comes out clean. Cool on a wire rack.
For frosting:
In a mixing bowl, cream butter and confectioners sugar until smooth; stir in orange juice concentrate to achieve a spreading consistency. Frost cake. Garnish with orange peel knots if desired.
Yield: 12-15 servings.


1 stick unsalted butter (8 tbsp.)
3/4 cup packed brown sugar
1/2 cup honey
1/4 cup water
1/2 tsp. kosher salt
2 tsp. vanilla extract
3 cups old-fashioned oats
2/3 cup dried tart cherries (3 oz.)
1/2 cup each toasted wheat germ, slivered almonds and sweetened coconut
1/3 cup each sunflower seeds, sesame seeds and pepitas
1/2 tsp. kosher salt
1/2 cup semisweet chocolate chips (optional)

Heat butter, brown sugar, honey, water and salt in a large saucepan over low until butter melts and sugar and honey dissolve. Remove from heat and stir in vanilla. Combine oats, cherries, wheat germ, almonds, coconut, sunflower seeds, sesame seeds, pepitas, salt and chocolate chips in large bowl. Stir in butter mixture until combined. Cover dough and chill for at least 1 hour.

Preheat oven to 350º. Line a baking sheet with parchment paper. Form cookies using a 1/4 cup cookie
scoop (#16). Drop dough onto prepared baking sheet 4 inches apart and flatten each cookie slightly. Bake cookies until set and golden, 13-15 minutes. Let cookies cool on a wire rack 20 minutes before serving.
Makes about 16 cookies.


4 strips thick-sliced bacon
1 sheet frozen puff pastry, slightly thawed
4 tsp. Dijon mustard, divided
8 oz. deli-sliced smoked turkey breast
4 slices Cheddar
1 egg blended with 1 tsp. water
Coarse salt

Preheat oven to 400º. Line a baking sheet with parchment paper. Cook bacon in a skillet until crisp; transfer to a paper-towel lined plate.
Roll pastry on a floured surface into an 11 inch square. Cut pastry into 4 squares; spread each square with 1 tsp. Dijon.
Arrange turkey, bacon and cheese on half of each pastry square. Brush edges of pastry squares with egg
wash, fold into a triangle, and seal shut using the tines of a fork. Place turnovers on prepared baking sheet, brush with more egg wash and sprinkle with salt.
Bake turnovers until pastry is golden and crisp, 25 minutes.
Makes 4 servings.


1 pound pork sausage
1 quart 2% milk (or more, if needed)
Salt and pepper

1. In large skillet, brown sausage over medium heat. Add enough flour to coat the sausage. Stir until it absorbs sausage grease. Add milk, salt and pepper. Stir until thickened. If too thick, add more milk.
1. Season as you go. You need a lot of pepper for gravy.
2. To coat 1 pound of sausage, it will take about 2 big spoonfuls, or 1/4 to 1/2 cup.
3. It may look like you are using a lot of milk, but the flour, sausage and grease absorb it.
4. Keep stirring until you have gravy.
5. When the gravy starts bubbling, it is done. Turn off the heat. It will thicken a bit more as you get the biscuits ready.


1 tsp. active dry yeast
2 tbsp. warm water
2 tbsp. plus 1/4 tsp. sugar
3 cups cake flour (not self-rising), plus more for patting
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/ 2 cup cold butter or trans-fat free vegetable shortening, cut up
1 cup low-fat buttermilk

1. In small bowl, mix yeast, warm water and 1/4 tsp. sugar. Let stand 10 minutes or until foamy.
2. Meanwhile, in large bowl, with fork, stir flour, 2 tbsp. sugar, baking powder, baking soda and salt. With pastry blender or 2 knives used scissors-fashion, cut in butter until mixture resembles coarse crumbs.
Make a well in center, add buttermilk and yeast mixture. Stir with fork to mix well, then continue stirring to incorporate four mixture until dough forms. Cover loosely with plastic wrap; let dough rise in warm
place for 1 hour.
3. On lightly floured surface, with lightly floured hands, pat dough into 9” by 12” (1/4 inch thick) rectangle. Fold dough in half to form 9” by 6” (1/2 inch thick) rectangle. With sharp chef’s knife, cut dough into 1 1/2-inch squares, pressing blade straight down. Transfer to ungreased cookie sheet, spacing 1/2 inch apart. Cover with plastic wrap and refrigerate at least overnight or up to 3 days.
4. When ready to bake, let dough stand at room temperature 1 hour. Preheat oven to 350°F. Bake 25 to 30 minutes or until golden brown. Serve warm. Biscuits can be cooled completely and frozen in an airtight
container up to 1 week. Reheat in 350°F oven 10 minutes or until heated through.
Makes 2 dozen biscuits.


1 (5 lb.) pork loin roast
1/4 cup minced fresh parsley
2 tbsp. fresh thyme leaves
1 tbsp. extra virgin olive oil
1 tsp. seasoned salt
1/2 tsp. smoked paprika
3 cloves garlic, minced

1. Preheat oven to 350º. Line a rimmed baking sheet with aluminum foil.
2. Carefully cut into pork lengthwise, cutting to within 1 in. of other side. Do not cut pork all the way through. Open meat like a book. Place on prepared baking sheet.
3. In a small bowl, combine parsley, and next 5 ingredients. Spread 2/3 of herb mixture inside of pork. Close pork and tie loin at 2 in. intervals with kitchen twine. Rub remaining herb mixture on top of pork roast.
4. Roast pork for 1 hour or until a meat thermometer inserted near center of loin registers 145º. Let rest 10 to 15 minutes before serving. Makes 8-10 servings.

NOTE: You’ll need cotton kitchen twine to tie and secure the filling inside the roast. Sometimes called butcher’s string, you’ll find it in your grocery store alongside the cooking tools.


1/2 cup butter or margarine, softened
3/4 cup sugar
1 egg
1-1/2 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1 cup sweetened applesauce or strained apricot baby food
1 cup chopped walnuts
1 cup chopped raisins

1. In a mixing bowl, cream butter and sugar; beat in egg. In another bowl, combine the flour, salt, baking soda, cinnamon and cloves. Add to creamed mixture alternately with the applesauce. Fold in walnuts and raisins. Pour into a greased 8-in. square baking pan.
2. Bake at 350º for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 9 servings.


6 (6-8 in.) round bread loaves
2 tbsp. olive oil, divided
2 lbs. boneless, skinless chicken breast, cut into 1/2-in. pieces
1 tsp. garlic salt
1/2 tsp. ground black pepper
1/2 cup buffalo sauce
12 cups shredded romaine lettuce (about 1 large head)
1 cup shredded cheddar cheese
1 cup thinly sliced or diced celery
1 cup thinly sliced or diced carrot
1/4 red onion, thinly sliced
1/2 to 1 cup ranch dressing

1. Preheat oven to 400º.
2. Cut a 1/2-in. thick slice off the top of each bread round. Hollow out each round, leaving a 1/2-in. thick shell. Reserve soft bread from centers and tops to make croutons. Brush the inside of each round with 1 tbsp. olive oil. Place on a baking sheet and bake for 8 to 12 minutes or until browned and toasted. Set aside.
3. Sprinkle chicken with garlic salt and pepper. In a large skillet, heat remaining 1 tbsp. olive oil over medium-high heat. Add chicken and cook, stirring frequently, for 8 to 10 minutes or until golden brown. Add wing sauce, tossing to coat.
4. In a large bowl, combine lettuce and next four ingredients. Add chicken and desired amount of ranch dressing, tossing gently to coat. Fill bread bowls with salad mixture. Makes 6 servings.


1-1/4 cups all-purpose flour
1/4 cup sugar
1/2 cup cold butter or margarine
1 cup raspberry jam
2 eggs
2 cups flaked coconut
1 cup sugar
1 tbsp. all-purpose flour
1 tsp. vanilla extract
1/2 tsp. baking powder

1. In a bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Press into an ungreased 9-in. square baking pan. Bake at 350º for 15 minutes or until lightly browned.
2. For filling, carefully spread jam over crust. For top layer, in a mixing bowl, beat eggs until frothy. Stir in the remaining ingredients. Carefully spread over filling.
3. Bake at 350º for 25-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Yield: 4-1/2 dozen.


2/3 cup dry bread crumbs
1-1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. ground nutmeg
1/4 tsp. pepper
1 egg, beaten
1/4 cup water
1 lb. lean ground beef
1 lb. lean ground turkey

In a large bowl, combine the first six ingredients. Stir in egg and water. Crumble beef and turkey over mixture and mix well. Shape into 1-in. balls and place in a greased 15 in. x 10 in. x 1 in. baking pan.
Bake, uncovered at 350º for 15-18 minutes or until meat is no longer pink. Yield: 80 meatballs.


1 cup grated Parmesan cheese
1 tsp. salt
1 tsp. dried parsley flakes
1 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. pepper
10 whole chicken wings (about 2 lbs.)*
1/2 cup butter or margarine, melted

In a bowl, combine first six ingredients; blend well. Cut chicken wings into three sections; discard wing tips. Dip each wing in melted butter, then roll in cheese mixture to coat evenly. Place in a foil-lined 13 in. x 9 in. x 2 in. baking pan. Bake, uncovered at 350º for 45 minutes or until chicken juices run clear. Serve hot. Yield: 20 pieces.
*EDITORS NOTE: 2 lbs. of uncooked chicken wing sections may be substituted for the whole chicken wings.


1/2 cup sliced almonds, divided
3/4 cup all-purpose flour
1/3 cup powdered sugar
1/2 tsp. almond extract
1/4 tsp. table salt
6 tbsp. unsalted butter, chilled, cubed
1 cup granulated sugar
1/4 cup all-purpose flour
3 eggs
1/2 cup fresh lemon juice (about 4 small or 2 large lemons)
2 tsp. finely grated lemon zest
Powdered sugar
Lemon slices and mint sprigs

Preheat oven to 350º. Line an 8-in. square baking pan with foil. For the crust, toast almonds in a skillet
over medium heat until lightly browned, 3-5 minutes. Set aside 3 tbsp. to layer on the crust; chop the rest to mix into crust. Whisk together 3/4 cup flour, 1/3 cup powdered sugar, almond extract. salt and
chopped almonds. Cut in butter with a fork until mixture is dry and crumbly; press into prepared pan. Sprinkle with reserved almonds, pressing them into the crust. Bake until edges are golden, 20-25 minutes. For filling, combine 1 cup granulated sugar and 1/4 cup flour; whisk in eggs, then lemon juice and zest. Pour filling over warm crust and dust with powdered sugar. Return to oven and bake until filling no longer jiggles in center, 18-20 minutes. Let bars cool completely in pan on wire rack. Remove bars from pan by lifting foil by the edges; remove foil and cut into squares. Dust bars with more powdered sugar. Garnish bars with lemon slices and mint sprigs. Makes 9 servings.


1/2 cup butter
1/2 cup all-purpose flour
1 tsp. ground black pepper
1 (32 oz.) carton chicken broth
1 (8 oz.) package mozzarella cheese, shredded
1 (8 oz.) package Monterey Jack cheese, shredded
1 (8 oz.) package smoked provolone cheese, shredded
1 (16 oz.) box ziti, cooked according to package directions
1 cup shredded Colby-Jack cheese

1. Preheat oven to 350º. Spray a 3 quart baking dish with nonstick cooking spray.
2. In a Dutch oven, melt butter over medium heat. Add flour and pepper; cook, stirring constantly for 2 minutes. Slowly stir in broth. Cook, stirring frequently for 8 to 10 minutes or until thickened and bubbly.
Gradually stir in mozzarella, Monterey Jack and provolone until cheeses melt and mixture is smooth. Add pasta, stirring gently to coat.
3. Spoon mixture into prepared baking dish. Bake for 25 minutes. Top with Colby Jack cheese and bake for additional 10 minutes or until cheese is melted. Makes 8-10 servings.


1-1/2 lbs. ground beef
2 tsp. olive oil
Kosher salt and black pepper
8 small soft dinner rolls, split
1/2 cup ranch dressing
Lettuce, sliced plum tomato and cut-up vegetables (such as carrots and celery), for serving

1. Form the beef into eight 3-in. patties. Heat the oil in a large skillet over medium-high heat. Season the patties with 1/2 tsp. salt and 1/4 tsp. pepper and cook to the desired doneness, 3 to 4 minutes per side for medium.
2. Form sandwiches with the rolls, ranch dressing, lettuce, tomato and burgers. Serve with the cut-up vegetables. Serves 4.


2 cans (16 oz. each) refried beans
1 cup jarred salsa verde
1 pkg. (8 oz.) shredded Mexican cheese blend
2 tsp. ancho or regular chili powder
1 cup sour cream
1/2 red onion, finely chopped
3 tbsp. white vinegar
1/2 tsp. sugar
2 plum tomatoes, seeded and diced
1 cup shredded lettuce (about 6 oz.)
1 avocado, peeled, pitted and diced
Traditional tortilla chips or Tostitos Scoops for dipping

1. Heat oven to 375º. Coat a 1-1/2 quart baking dish with nonstick cooking spray. Spread 1 can of refried beans into prepared dish. Top with 1/2 cup of the salsa and 1 cup of the cheese. Stir remaining can of beans to loosen then carefully spread over cheese layer. Top with remaining 1/2 cup salsa and 1 cup
2. Cover dish with foil and bake at 375º for 30 minutes. Meanwhile, microwave chili powder in a small glass dish for 45 seconds until toasted. Stir in sour cream.
3. In a small bowl, combine red onion, vinegar and sugar. Set aside.
4. Remove warm dish from oven. Uncover and top with sour cream, tomatoes, lettuce, avocado and pickled red onions. Serve with chips. Makes 16 servings.


3 tbsp. honey-Dijon mustard
3 tbsp. fat-free ranch dressing
18 slices white bread, toasted and divided
12 leaves Boston lettuce, divided
12 slices Swiss cheese, divided
2 large tomatoes, sliced and divided
12 slices bacon, cooked
6 slices deli smoked turkey
6 slices deli Black Forest ham

In bowl, mix first 2 ingredients; spread onto 6 bread slices. Layer with 1/2 lettuce, 1/2 cheese, 1/2 tomatoes, bacon and turkey. Top each with bread slice; remaining lettuce, cheese and tomatoes; ham and remaining bread slices.
Serves 6.


3/4 cup light Thousand Island dressing
1 tbsp. minced green olives
12 slices white bread, toasted
1 cup sliced roasted red peppers, drained
2 cups baby arugula
2 large tomatoes, sliced
1/4 cup sliced pepperoncini
12 slices bacon, cooked

In a bowl, combine dressing and minced olives. Spread dressing mixture over 1 side of each bread slice. Divide roasted red peppers, arugula, tomato slices, pepperoncini and bacon evenly among 6 bread slices. Top with remaining bread slices; cut in half to serve.
Serves 6.


1/2 cup barbecue sauce
1/4 cup mayonnaise
1 tbsp. minced fresh cilantro
1 tbsp. Dijon mustard
1 tsp. honey
10 slices Texas toast
1 (8 oz.) packaged sliced mozzarella cheese
1 rotisserie chicken
1/4 cup thinly sliced red onion

1. Preheat panini press according to manufacturer’s instructions.
2. In a small bowl, combine barbecue sauce and next 4 ingredients. Spread mixture on one side of each slice of bread. Top 5 slices with 1 slice of cheese.
3. Shred chicken, discarding skin and bones. Place shredded chicken on top of cheese. Layer with red onion and remaining cheese slices. Cover with remaining toast slices, spread side down.
4. Grill sandwiches according to manufacturer’s instructions for 5 to 6 minutes or until cheese melts and bread is toasted. Cut in half to serve. Makes 5 sandwiches.


6 tbsp. butter, divided
24 vanilla cream-filled sandwich cookies, crushed
2 boxes (2.75 oz. each) lemon pudding & pie filling mix
2-1/2 cups sugar, divided
4 egg yolks
1 lemon, zested and juiced
6 egg whites
1 tsp. vanilla extract
Pinch of salt

1. In microwave-safe bowl, microwave 4 tbsp. butter 30 sec. or until melted; stir in cookie crumbs. Press crumbs into greased 9 in. pie plate. Chill 30 minutes.
2. In pot over medium heat, combine pie filling mix, 3-1/2 cups water and 1 cup sugar. Stir in egg yolks. Bring to a boil, stirring constantly. Stir in 2 tbsp. butter, 1 tbsp. lemon juice and 1 tsp. lemon zest;
pour into prepared crust.
3. Heat broiler. Using mixer on medium, beat egg whites, vanilla and salt 2 min. or until soft peaks form, gradually adding 1-1/2 cups sugar. Increase speed to high. Beat 2 min. or until stiff peaks form. Spread meringue over hot filling. Broil 2 min. or until golden brown. Chill 4 hours or until set. Garnish with lemon
curls, lemon slices, raspberries and mint, if desired.