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


1/2 cup all-purpose flour
1 tsp. garlic salt
1 tsp. dried thyme
1 tsp. ground black pepper
2 lbs. bone-in chicken thighs
2 lbs. chicken drumsticks
2 tbsp. olive oil
5 medium carrots, peeled and cut into 1 in. chunks
1 (8 oz.) package fresh whole mushrooms, quartered
1 cup coarsely chopped onion
1 cup white wine
1 cup chicken broth
2 tbsp. tomato paste
1 (24 oz.) package refrigerated mashed potatoes

1. In a shallow dish, combine flour and next 3 ingredients. Dredge chicken in flour mixture, shaking off excess.
2. In a large skillet, heat oil over medium high heat. Add chicken in batches, and cook 5 to 6 minutes per side or until golden brown. Remove from pan and set aside. Add carrots, mushrooms
and onion; cook for 4 minutes stirring frequently. Add wine, broth and tomato paste, stirring until tomato paste is blended. Return chicken to pan. Bring to a boil; reduce heat and simmer, covered,
for 15 minutes. Uncover and simmer an additional 10 minutes.
3. Meanwhile, prepare mashed potatoes according to package directions. Serve chicken mixture over potatoes. Makes 4-6 servings.

NOTE: Replace the wine with chicken broth, if you prefer.


1 lb. skinless, boneless chicken breast halves
1 (1.27 oz.) packet fajita seasoning
1 tbsp. vegetable oil
2 green bell peppers, chopped
2 red bell peppers, chopped
1 onion, chopped
10 (10 in.) flour tortillas
1 (8 oz.) package shredded Cheddar cheese
1 tbsp. bacon bits
1 (8 oz.) package shredded Monterey Jack cheese
1 Preheat the broiler.

2. Cut the chicken into small cubes and prepare with the fajita seasoning mix. Broil 5 minutes or until the chicken is no longer pink of the inside.
3. Preheat oven to 350ºF (175ºC).
4. Heat the oil in a large saucepan over medium heat. Mix in the seasoned chicken, green bell peppers, red bell peppers and onion. Slowly cook and stir 10 minutes or until the vegetables are tender.
5. Layer 1/2 of each tortilla with Cheddar cheese, chicken mixture and desired amount of bacon bits. Top with Monterey Jack. Fold the tortillas in half.
6. Bake in the preheated oven 10 minutes or until the cheese has melted.
Makes 20 servings.


3/4 cup butter or margarine, softened
1 cup packed brown sugar
1/4 cup sugar
2 eggs
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup sour milk*
1 cup chopped dates
1 tbsp. grated lemon peel
1/2 cup packed brown sugar
4-1/2 tsp. lemon juice

1. In a mixing bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition.
2. In a small bowl, combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with the sour milk. Stir in dates and lemon peel. Pour into a greased 13 in. x 9 in. x 2 in.
baking pan.
3. Bake at 350º for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
4. For glaze, in a small saucepan over low heat; combine brown sugar and lemon juice until sugar is dissolved. Brush over cake.
Yield: 12-15 servings.

*Editors Note: To sour milk, place 1 tbsp. white vinegar in a measuring cup. Add enough milk to measure 1 cup.


1/2 cup butter, softened
1 tsp. garlic salt
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1 tsp. minced chipotle pepper in adobo
6 chicken leg quarters (about 6 lbs.)
1 (10 oz.) package yellow rice mix
2 tbs. vegetable oil
1 (15 oz.) can seasoned black beans, drained and rinsed
2 tbs. chopped fresh cilantro

1. Preheat oven to 375º. Line a rimmed baking sheet with aluminum foil.
2. In a small bowl, stir together butter and next 4 ingredients. Loose and lift skin from leg quarters with fingers (do not totally detach skin). Spread 1 tbs. butter mixture underneath skin of each chicken quarter. Carefully replace skin. Rub remaining 2 tbs. butter mixture evenly on top of skin. Place in a single layer on prepared pan.
3. Bake chicken for 45 minutes or until a meat thermometer inserted in thickest portion of thigh registers at 165º.
4. Meanwhile, prepare rice according to package directions using vegetable oil. Stir in beans and cilantro. Serve with chicken.
Makes 6 servings.


2 tsp. garlic salt
1 tsp. dried Italian seasoning
1 tsp. dried oregano
1/4 tsp. crushed red pepper
4 lbs. boneless beef chuck roast
1 tbs. vegetable oil
1 (14.5 oz.) can chicken broth
1 (10.5 oz.) can condensed French onion soup
2 large green bell peppers, cut into strips
2 (16 oz.) loaves French bread
1 (16 oz.) jar giardiniera, drained and chopped

1. Preheat oven to 325º. In a small bowl, combine garlic salt and next 3 ingredients. Rub mixture evenly over beef roast.
2. In a large oven-safe Dutch oven, heat oil over medium high heat. Add roast and cook for 10 minutes or
until browned on all sides. Remove roast from pan. Stir in broth and soup, scraping browned bits from bottom of pan with a wooden spoon; cook for 5 minutes. Remove from heat, and add bell pepper strips to pan; place roast on top of peppers. Cover and bake for 2 hours or until roast is done.
3. Remove roast and peppers from pan, reserving broth mixture in pan. Place roast and peppers in a resealable plastic bag and chill for 8 hours or until cold. Refrigerate broth mixture in an airtight container separate from roast.
4. Cut each loaf of bread into 5 pieces. Cut each piece in half lengthwise. Thinly slice chilled roast.
5. In a saucepan, bring broth mixture to a boil. Using tongs, dip meat and peppers into hot broth for about 1 minute or just until heated through. Place desired amount of meat and peppers on bottom halves of bread. Top with giardiniera and other bread half. Serve immediately.
Makes 10 servings.


1 cup (3.5 oz.) coarsely grated cheddar cheese
1/ 4 cup (1 oz.) chopped sliced deli ham
2 tbs. drained, chopped pimento or roasted red pepper
2 tbs. low-fat sour cream
1 tbs. mayonnaise
16 slices whole wheat bread
3 tbs. chopped fresh parsley (optional)
1. Pulse cheese, ham, pimento, sour cream and mayonnaise in a food processor until finely ground.
2. Cut bread with 3-1/2 inch heartshaped cookie cutters or cut crusts from bread and slice sandwiches
into thin rectangles. Spread bottom bread halves with about 1 tbs. filling and top with remaining bread. (you will have some filling left over) Press sandwiches slightly so that you can just begin to see filling on sides. Roll edges in parsley, if desired.
Makes 8 servings.


4 skinless, boneless chicken breast halves (about 1-1/2 lbs. total)
6 slices turkey bacon, halved
2/3 cup snipped dried cherries
3 tbsp. honey mustard
1 cup whole wheat panko (Japanesestyle bread crumbs)
1 tbsp. snipped fresh thyme
1/2 tsp. ground black pepper

1. Preheat oven to 375º Lightly coat a 13x9x2 in. baking pan with nonstick cooking spray; set aside. Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet; pound chicken lightly into rectangle shape 1/4 to 1/2 in. thick. Discard plastic wrap.
2. In a large skillet cook turkey bacon over medium heat for 2 to 3 minutes per side or just until lightly browned but not crisp. Place on pounded chicken.
3. In a small bowl combine cherries and half of the honey mustard. Divide cherry mixture evenly among the pounded chicken. Fold in the shorter side edges, roll up from longer bottom edge. Brush the rolls with
remaining honey mustard. In a shallow dish combine panko, thyme and pepper. Roll chicken in panko mixture to coat evenly. Place seam sides down in prepared pan. Lightly coat with nonstick cooking spray.
4. Bake, uncovered for 25 to 30 minutes or until chicken is no longer pink (170ºF). Serve with sautéed greens such as bok choy if desired.


6 eggs

1/4 cup prepared salad dressing (such as Miracle Whip or mayonnaise)
1 tbsp. minced, fresh parsley
1 tsp. sweet pickle juice
1 tsp. Dijon mustard
1 tsp. cider vinegar
1/4 tsp. cayenne pepper
1/4 tsp. dry mustard
Salt to taste

Sliced gherkins or cornichons

Hard Cook eggs by placing them in a medium saucepan covered with cold water. Bring water to a boil over high heat. Cover pan, remove from heat and let eggs stand 12 minutes. Run cold water in the pan to cool eggs, then peel and halve lengthwise. Scoop yolks into a bowl, set whites aside. Mash yolks with salad dressing, parsley, pickle juice, Dijon, vinegar, cayenne and dry mustard until smooth; season with salt. Pipe or spoon yolk mixture into the white halves Garnish eggs with gherkins before serving. Serve immediately or chill.
Makes 12 servings.


1 egg, beaten
2/3 cup dry bread crumbs
2 lbs. bulk pork sausage

1 can (14 oz.) pineapple tidbits, drained
3/4 cup ketchup
1/2 cup chili sauce
1/3 cup packed brown sugar
1 tbsp. lemon juice
1 tbsp. soy sauce
1/8 tsp. garlic powder
1/8 tsp. ground ginger

1. In a bowl, combine the egg, bread crumbs and sausage until well mixed; shape into 1-in. balls.
2. Arrange in single layer in an ungreased 15 in. x 10 in. x 1 in. baking pan.
3. Bake uncovered, at 350º for 15-20 minutes or until no longer pink. Drain on paper towels.
4. Meanwhile, in a large skillet combine the sauce ingredients, bring to a boil. Stir in meatballs.
Yield: 40 meatballs.


2 medium navel oranges
1 ripe kiwi, peeled and diced
1 container (6 oz.) nonfat pineapple-coconut yogurt, like Dannon Light & Fit
1 tbsp. sliced almonds, toasted (optional)

1. Using small knife, cut thin slice from bottom of each orange to make a flat side; place on work surface.
2. In a zigzag pattern, cut off top quarter of each orange to create decorative opening. With knife or grapefruit spoon, remove flesh and pulp from orange, dice flesh.
3. In bowl, combine diced oranges and remaining ingredients; divide mixture between orange shells. Garnish with orange and kiwi slices.
Makes 2 servings.


1 recipe Pastry (below)
1 cup sugar
2 tbsp. all-purpose flour
1 /4 tsp. each ground ginger and ground cinnamon
1/8 tsp. ground nutmeg
3 cups thinly sliced, peeled fresh peaches or frozen, unsweetened peach slices, thawed
3 cups sliced, seeded and peeled fresh mangoes
2 tsp. fresh lime juice
1 egg white

1. Preheat oven to 375ºF. Prepare pastry. For Filling: combine sugar, flour and spices and 1/4 tsp. salt. Add fruit; toss. Transfer to pastry lined pie plate. Drizzle with lime juice. Trim pastry. Roll remaining pastry into a 12 inch circle. Cut slits in pastry; place on filling. Trim to 1/2 inch beyond edge; fold under
bottom pastry. Crimp edge. Combine egg white and 1 tbsp. water. Brush over pie. Sprinkle with 1 tsp. coarse sugar. Cover edge with foil. Place pie on middle oven rack with a foil-lined baking sheet on rack below. Bake 25 minutes. Remove foil from pie; bake 25 minutes more or until filling is bubbly. Cool. Serve with vanilla ice cream, if desired.
Makes 8 servings.

Pastry: In bowl combine 2-1/2 cups flour and 1 tsp. salt. Cut in 3/4 cup shortening until pieces are pea size. Using 1/3-2/3 cups milk, sprinkle 1 tbsp. milk over mixture, toss with fork. Repeat 1 tbsp. at a time until moistened. Gather into a ball; knead gently. Divide in half. On a lightly floured surface, roll one ball into a 12 inch circle. Transfer to a 9-inch pie plate. Cover, set aside.


1 box (16 oz.) elbow macaroni
2 tbsp. unsalted butter
2 tbsp. all-purpose flour
2-1/2 cups milk
1 tbsp. Dijon mustard
2 tsp. onion powder
1/8 tsp. salt
1/4 tsp. pepper
Pinch nutmeg
Pinch cayenne
1/4 lb. sliced American cheese 1 bag (8 oz.) shredded cheddar cheese
1 egg, slightly beaten

1. Heat oven to 375º. Bring a large pot of lightly salted water to a boil. Add macaroni and cook 8 minutes or as per package directions. Drain and return to pot.
2. Meanwhile, melt butter in a saucepan over medium heat. Add flour and cook 1 minute. Whisk in milk in a thin stream. Whisk in mustard, onion powder, salt, pepper, nutmeg and cayenne. Bring to a simmer; cook 3 minutes; whisking occasionally.
3. Remove from heat and whisk in American cheese and 1 cup of the cheddar cheese. Whisk a little of the cheese sauce into the egg to temper. Whisk egg mixture back into cheese sauce.
4. Stir sauce into macaroni. Coat indents of 16 standard muffin cups with nonstick cooking spray. Divide macaroni among prepared cups. Top each with 1 tbsp. of the remaining cheddar cheese. Bake at 375º for 18 minutes or until lightly browned. Cool slightly before running a thin spatula around edge and spooning out of pans.
Makes 16 servings.


2 cups sugar
1 cup whipping cream
1/2 cup butter (no substitues)
1/4 cup honey
1 tsp. vanilla extract

In a heavy saucepan, combine all the ingredients. Bring to a boil over medium heat, stirring constantly, until candy thermometer reaches 244º (firm-ball stage). Remove from heat; let stand for 10 minutes. Beat on high speed, until mixture begins to thicken. Immediately pour into a buttered 8-in. square pan;
cool completely. Cut into 1-in. squares.
Yield: 64 squares.
Editors Note: It is recommended to test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212º. Adjust your recipe temperature up or down based on your test.


1-1/2 cups, 1/2 in. rhubarb pieces
6 tbsp. sherry
1/2 tsp. almond extract
6 egg yolks
1/4 cup white sugar
1/4 cup brown sugar
1 cup heavy cream
1 tsp. vanilla
4 strawberries or raspberries (optional)
Sliced almonds (optional)

1. Place rhubarb in a saucepan with 1/2 cup water and bring to boil. Reduce heat to medium-high and stir frequently until rhubarb starts to become tender.
2. Stir in sherry and continue to let mixture boil gently, stirring frequently until rhubarb disintegrates and a thick sauce is formed.
3. Remove from heat and add almond extract, let cool completely.
4. Place egg yolks and sugars in top of double boiler and bring water to boil while whisking yolks and sugars until well combined.
5. Add 3/4 cup rhubarb sauce to eggyolk mixture, 1 tbsp. at a time, whisking well after each addition. Continue cooking, whisking constantly until bubbles form and mixture becomes very thick, about 3 to 5 minutes. Remove from heat and let cool.
6. Whip cream and vanilla until stiff peaks form. Fold into cooled egg rhubarb mixture, and gently stir until combined.
7. Chill at least one hour before spooning into dessert dishes. Garnish with strawberries and raspberries or almonds, if desired.
Yield: 4 servings.


2 eggs
2 tbsp. milk
2 tbsp. shredded cheddar cheese
Salt and pepper

1. Coat 12 oz. microwave-safe coffee mug with cooking spray. Add eggs and milk; beat until blended.
2. Microwave on High 45 seconds; stir. Microwave until eggs are almost set, 30 to 45 seconds longer.
3. Top with cheese; season with salt and pepper.


2-1/2 lbs. boneless, skinless chicken breasts, cut into 1/2 in. pieces
1/2 tsp. salt
1/2 tsp. ground black pepper
1 tbsp. olive oil
2 cups quartered cherry tomatoes
1-1/2 cups thinly sliced fennel
1/2 cup halved pitted kalamata olives
1/3 cup chopped green onion
1/4 cup thinly sliced fresh basilBasil Vinaigrette (recipe follows)
1. Sprinkle chicken with salt and pepper.
2. In a large skillet, heat oil over medium-high heat. Add chicken and cook, stirring occassionally, for 6 minutes or until chicken is browned. Remove from heat and let cool for 15 minutes.
3. In a large bowl, combine chicken, tomatoes and next 4 ingredients. Add Basil Vinaigrette, tossing gently to coat. Cover and chill at least 4 hours before serving, or refrigerate up to 3 days.
Makes 8-10 servings.


3/4 cup olive oil
1/4 cup white balsamic vinegar
1 tbsp. minced shallot
1 tbsp. fi nely chopped fresh basil
1 tbsp. stone-ground mustard
1 tbsp. honey
1 tsp. salt
1 tsp. ground black pepper

1. In a small bowl, whisk together all ingredients. Cover and refrigerate up to 1 week.
Makes about 1-1/4 cups.


1/4 cup butter or margarine, softened
1/3 cup sugar
1 egg
1 tsp. vanilla extract
2 cups all-purpose flour
1 tbsp. grated lemon peel
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 cup fresh or frozen blueberries*

1/4 cup sugar
2 tbsp. lemon juice
Butter, optional

1. In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, lemon peel, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375º for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. For topping, in a small saucepan, combine sugar and lemon juice. Stir over meadium heat until sugar dissolves; brush over hot muffins. Serve warm with butter if desired.
* Editors Note: If using frozen blueberries, do not thaw before adding to batter.
Makes 12 servings.


1 large head cauliflower, broken into florets
2 eggs
1 can (10.75 oz.) condensed cream of celery soup, undiluted
1/4 cup milk
1/2 cup shredded cheese
1/4 cup dry bread crumbs
1/4 cup minced fresh parsley
1 jar (2 oz.) diced pimentos, drained
2 tsp. dried minced onion
1/2 tsp. salt
1/8 tsp. pepper

In a saucepan, place cauliflower, add salted water to a depth of 4 in. Bring to a boil; reduce heat. Cover and simmer for 2 minutes, drain. Transfer to an ungreased 2-1/2 qt. baking dish. In a mixing bowl, beat eggs until frothy. Stir in remaining ingredients. Spoon over caulifl ower, covering all pieces. Bake
uncovered, at 375º for 45 minutes or until bubbly.
Makes 8-10 servings.


2 cups all-purpose flour
2 tbsp. sugar
4 tsp. baking powder
3/4 tsp. salt
1 cup (4 oz.) shredded cheddar cheese
3/4 cup milk
1/3 cup vegetable oil

1. In a large bowl, combine the flour, sugar, baking powder and salt; add cheese. Stir in milk and oil just until moistened.
2. Turn onto a lightly floured surface. Roll to 1/2 in. thickness; cut with a floured 2-1/2 in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet.
3. Bake at 425º for 15 minutes or until golden brown. Serve warm. Refrigerate leftovers.
Yield: 1 dozen.
TASTE TWIST: Substitute 1 cup chopped fresh or frozen cranberries for the cheddar cheese.


4 bone-in pork chops (about 1 in. thick, 2 lb. total)
Kosher salt and pepper
2 peppers (any color) quartered
2 small zucchini (about 8 oz. total), halved lengthwise
1 small eggplant (about 12 oz.), cut into thirds lengthwise
2 tbsp. olive oil
2 tbsp. store-bought pesto, plus more for serving

1. Heat the grill to medium-high. Season the pork with salt and pepper. Brush the peppers, zucchini and eggplant with oil. Grill the pork until just cooked through, 5 to 7 minutes per side. Grill the vegetables until just tender, 3 to 4 minutes per side.
2. Cut the grilled vegetables into 1-1/2 in. pieces and place in a large bowl. Add the pesto 1/4 tsp. salt and 1/2 tsp. pepper and toss to coat. Serve the pork with the ratatouille and additional pesto, if desired.


1 (8 oz.) container sour cream
1/2 cup unsalted butter, softened
1 (15 oz.) can creamed corn
1 (15 oz.) can whole kernel corn
1 (8.5 oz.) package corn bread mix

1. Preheat oven to 350ºF (175º).
2. In a mixing bowl, stir together the sour cream, butter, creamed corn, whole kernel corn and corn bread
3. Pour into a 1 quart casserole dish and bake for 40 minutes.
Makes 9 servings.


2 lbs. ground beef
3 chipotles in adobo, seeded and chopped, plus 2 tsp. adobo
1/2 cup fresh cilantro, chopped, plus more for garnish
1/3 cup finely grated onion
2 cloves garlic, finely grated
1 tsp. salt
8 oz. smoked mozzarella, thinly sliced
8 potato hamburger buns
1 large tomato, cut into 8 slices

1. Heat a grill or grill pan to medium high heat. In a large bowl, combine beef, chipotles, adobo, cilantro, onion, garlic and salt. Form into 8 patties. Grill 4 minutes, flip and distribute cheese among burgers. Grill another 3-4 minutes for medium or to desired doneness. Remove to a plate. Grill buns on cut side 1 to 2 minutes or until lightly charred.
2. Place burgers on buns and garnish with tomato slices & cilantro.
Makes 8 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. For filling, carefully spread jam over crust. For top layer, in a mixing bowl, beat eggs until frothy. Stir in remaining ingredients. Carefully spread over filling. Bake at 350º for 25-35 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack. Cut into bars.
Makes 4-1/2 dozen bars.


2 cups fresh mint leaves
1 cup fresh flat-leaf parsley leaves
1/2 cup extra virgin olive oil
2-3 cloves garlic
2 tbsp. each red wine vinegar and fresh lemon juice
1- 1/2 tsp. ground sumac or minced lemon zest
1-2 whole shallots
1 tsp. red pepper flakes
Salt and black pepper to taste

6-8 red or yellow new potatoes, ends removed, cut into 24 slices (1/2 in. thick)
4 tbsp. olive oil, divided
1-1 /4 lb. beef tenderloin or top sirloin, cut into 2 in. chunks

PREHEAT grill for two-zone grilling, heating one side to medium and the other to medium-high. Brush grill grate with oil.

PUREE mint, parsley, 1/2 cup oil, garlic, vinegar, lemon juice, sumac, shallots and pepper flakes in a food processor for the sauce; season with salt and black pepper.

TOSS potatoes with 2 tbsp. oil; thread six potatoes onto each of four skewers so potatoes lay flat. Toss beef with 2 tbsp. oil. Divide and thread beef onto four skewers. Season kebabs with salt and black pepper. Grill potatoes, covered, over medium heat until brown and tender, about 7 minutes per side.

ADD beef kebabs to grill; cook, covered, over medium-high heat to desired doneness (about 3 minutes per side for medium-rare). Brush kebabs with sauce and let rest 5 minutes. Serve kebabs with remaining sauce.
Makes 4 servings.


Total Cookinig Time: 1 hr. 50 min.
1 boneless pork top loin roast (4-5 lbs.)
1 tsp. olive oil
2 tsp. sugar
2 tsp. paprika
1-1/2 tsp. onion salt
1-1/2 tsp. garlic salt
1 tsp. ground black pepper
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. ground coriander
Apple Bourbon Barbecue Sauce (recipe below)
1. Prepare your grill for direct and indirect heat by building a fire (wood or a combination of charcoal and wood) on one side of the grill, leaving the other side empty.
2. Place pork loin on a cutting board or platter and brush all over with oil. In a small bowl stir together dry rub seasonings. Apply dry rub to meat evenly, patting so rub adheres.
3. When cooker reaches 400º, place pork loin directly over medium-hot coals. Cook for 10 minutes on each side to brown. Move pork away from heat, cover grill and cook for 70 to 90 minutes or until internal temeperature of pork reaches 150º. Baste with Apple Bourbon Barbecue Sauce during last 10 minutes of cooking. Let pork loin rest on a cutting board under tented foil for 10 minutes before slicing.
* SUGGESTED WOOD hickory, apple.
Makes 12 servings.


2 tbsp. butter
1/4 cup diced sweet onion
3/4 cup coarsely grated peeled apple (preferably a firm, sweet-fleshed variety such as Rome Beauty)
3 tbsp. bourbon
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. ground cinnamon
1/4 tsp. ground cumin
2 cups ketchup
1/2 cup distilled white vinegar
1/2 cup cola
1/2 cup brown sugar
6 tbsp. pure maple syrup
1 tbsp. molasses
1 tbsp. Worcestershire sauce
2-1/2 tsp. liquid smoke

1. In a small skillet, melt butter over medium heat. Add onion to skillet and saute for 4 minutes. Add grated apple, bourbon, salt, cayenne, cinnamon and cumin and saute for an additional 2 to 3 minutes. Remove from heat and set aside.
2. In a large nonreactive saucepan, add remaining ingredients and mix well. Simmer over medium low heat for 5 minutes, stirring frequently. Add apple mixture and stir well. Simmer for 2 additional minutes and remove from heat. After cooling, transfer to a tightly covered jar or plastic container and store refrigerated for up to 2 weeks.
Makes 3 cups.


2 medium eggplants, peeled and cut into 1/2-inch slices
1/3 cup vegetable oil
Salt and pepper to taste
1 can (15 oz.) tomato sauce
1/4 tsp. each dried oregano, garlic powder and salt
2 cups (8 oz.) shredded mozzarella cheese
1/2 cup grated Parmesan cheese

1. Place eggplant in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes. Rise and drain well. In a skillet, cook eggplant in oil over medium-high heat until lightly browned; sprinkle with salt and pepper. Stir in tomato sauce and seasonings. In an ungreased 2-qt. baking dish, layer one-third of the eggplant (cut to fit), one-third of the sauce and one-third of the cheeses. Repeat twice. Cover and bake at 350º for 20- 30 minutes or until bubbly. Uncover and bake 10 minutes more.
Makes 6 servings.


1 (14.1-ounce) package refrigerated pie crusts
2 pounds peeled, cored, and thinly sliced Golden Delicious apples
2 tbsp. granulated sugar
1 tsp. apple pie spice
3/4 tsp. cornstarch
1 large egg, beaten with 1 tbsp. water
2 tsp. turbinado sugar
1/2 cup butter
2/3 cup firmly packed brown sugar
1/2 cup heavy whipping cream
1/4 tsp. salt
2 tsp. vanilla extract

1. Preheat oven to 400°.
2. On a lightly floured surface, stack pie crusts, and roll into a 14-inch circle. Fit into a 10-inch fluted tart pan with a removable bottom, letting excess dough extend over sides of pan. 3. Place apple slices in pan, fanning out decoratively. In a small bowl, whisk together granulated sugar, apple pie spice, and cornstarch. Sprinkle over apples. Fold excess crust over apples, and pleat edges. Brush crust with beaten egg mixture, and sprinkle with turbinado sugar. Place on a baking sheet.
4. Bake for 30 minutes. Cover with aluminum foil, and bake for 10 to 14 minutes more or until crust is golden brown and apples are tender. Let cool in pan on a wire rack for 10 minutes. Remove from pan while still warm, and let cool completely on a wire rack.
5. Meanwhile, in a small saucepan, melt butter over medium heat. Stir in brown sugar, and bring to a simmer, stirring constantly, until sugar has dissolved. Stir in cream and salt; bring to a boil, stirring constantly. Stir in vanilla, and cook, stirring constantly, for 1 minute. Remove from heat. Serve with apple
Makes 6 - 8 servings