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Our Favorite Recipes - Page 4


2 tablespoons all-purpose flour
½ teaspoon garlic powder
½ teaspoon pepper
¼ teaspoon paprika
1¾ pounds, boneless beef top round steak, cut into 1½ inch strips
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
½ cup water
¼ cup onion mushroom soup mix
2 jars (4½ ounces each) sliced mushrooms, drained
½ cup sour cream
1 tablespoon minced fresh parsley
Hot cooked egg noodles, optional

In a large resealble plastic bag, combine the flour, garlic powder, pepper and paprika. Add beef strips and shake to coat. Transfer to a 3-qt. slow cooker. Combine the soup, water and soup mix, pour over beef. Cover and cook on low for 6-7 hours or until the meat is tender. Stir in the mushrooms, sour cream and parsley. Cover and cook 15 minutes longer or unil sauce is thickened. Serve with Noodles if desired.

Yield: 6 servings, Prep: 15 min., Cook: 6¼ hours


2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon baking soda
¼ cup cold butter
2 cups (8 ounces) shredded cheddar-Monterey Jack cheese, divided
½ cup grated Parmesan Cheese
1 cup buttermilk

In a large bowl, combine the flour, sugar, baking powder, onion powder, garlic powder, salt and baking soda. Cut
in butter until mixture resembles coarse crumbs. Stir in 1¼ cups cheddar-Monterey Jack Cheese and the
Parmesan cheese. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 6-8 times. Pat or roll out to ½ in. thickness; cut with a floured 2½ in. biscuit cutter. Place 2 in. apart on greased baking sheet. sprinkle with remaining cheddat-Monterey Jack cheese. Bake at 400° for 10-15 minutes or until golden brown. Serve warm.

Yield: 1 dozen, Prep/Total Time: 30 min.


1 cup butter
½ cup shortening
3 cups sugar
5 eggs
3 cups all-purpose flour
1 teaspoon salt
½ teaspoon baking powder
1 cup milk
1 tablespoon lemon extract
1 tablespoon grated lemon peel

¼ cup butter
1 to 1¼ cup confectioners’ sugar
2 tablespoons lemon juice
1 teaspoon grated lemon peel

In a large mixing bowl, cream butter, shortening, and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Combine flour, salt and baking powder; gradually add to creamed mixture alternately with the milk. Mix well after each addition. Add lemon extract and peel. Mix on low until blended. Pour into a greased fluted tube pan. Bake at 350° for 70 minutes or until a toothpick inserted near the center comes out clean. Turn out onto a rack to cool. For glaze, combine all ingredients and drizzle over cooled cake.

Yield: 22 Servings

Marvelous Shells ’N Cheese

1 package (16 oz.) medium pasta shells
1 package (8 oz.) process cheese (Velveeta) cubed
1/3 cup milk
2 cups (16 oz.) 2% cottage cheese
1 can (10 ¾ oz.) condensed cream of onion soup, undiluted
3 cups (12 oz.) shredded Mexican cheese blend
2/3 cup dry bread crumbs
¼ cup butter, melted

Cook pasta according to package directions. Meanwhile, in a large saucepan, combine process cheese and milk; cook and stir over low heat until melted. Remove from heat. Stir in cottage cheese and soup. Drain pasta and add to cheese sauce; stir until coated. Transfer to a greased 13” x 9” x 2” baking dish. Sprinkle with Mexican cheese blend. Toss bread crumbs with butter; sprinkle over top. Bake uncovered at 350° for 30-35 minutes or until heated through. SERVES 6

Chicken Penne Casserole

1½ cups uncooked penne pasta
1 lb. boneless, skinless chicken thighs, cut into 1” pieces.
½ cup each chopped onion, green pepper and sweet red pepper
1½ tsp. minced garlic
1 tsp. each dried basil, oregano and parsley flakes
½ tsp. salt
½ tsp. crushed red pepper flakes
1 tbsp. vegetable oil
1 can (14½ oz.) diced tomatoes, undrained
3 tbsp. tomato paste
¾ cup chicken broth
2 cups (8 oz.) shredded part-skim mozzarella cheese
½ cup grated Romano cheese

Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the chicken, onion, peppers, garlic and seasonings in oil until chicken is no longer pink. In a blender, combine tomatoes and tomato paste; cover and process until blended. Add to chicken mixture. Stir in broth. Bring to boil. Reduce heat; cover and simmer for 10-15 minutes or until slightly thickened. Drain pasta; toss with chicken mixture. Spoon half of the mixture into a greased 11” x 7” x 2” baking dish. Sprinkle with half of the mozzarella and Romano. Repeat layers. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until heated through. SERVES 4

Strawberry Whipped Sensation

4 cups fresh strawberries, divided
1 can (14 oz.) sweetened condensed milk
¼ cup lemon juice
1 tub (8 oz.) whipped topping, thawed, divided
8 chocolate sandwich cookies, finely chopped
1 Tbsp. butter, melted

Line 8x4 inch loaf pan with foil. Mash 2 cups of strawberries in large bowl. Stir in condensed milk, juice and 2 cups of the whipped topping; pour into pan. Top with combined chocolate cookies and butter; press into mixture. Cover. Freeze at least 6 hours. To serve, invert onto plate. Remove foil. Frost with remaining whipped topping.
Top with remaining strawberries, sliced. SERVES 12

Peanut Butter Jumbos

1½ cups peanut butter
½ cup butter, softened
1 cup sugar
1 cup packed brown sugar
3 eggs
1 tsp. vanilla extract
4½ cups quick cooking oats
2 tsp baking soda
1 cup miniature semisweet chocolate chips
1 cup M&Ms miniature baking bits

In a large mixing bowl, cream peanut butter, butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine oats and baking soda; gradually add to creamed mixture. Stir in chocolate chips and baking bits. Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees for 12-14 minutes or until edges are browned. Remove to wire racks. MAKES

Turkey Cabbage Bake

2 tubes (8 oz. each) refrigerated crescent rolls
1½ lbs. ground turkey
½ cup chopped onion
½ cup finely chopped carrot
1 tsp. minced garlic
2 cups finely chopped cabbage
1 can (10¾ oz.) condensed cream of mushroom soup, undiluted
½ tsp. dried thyme
1 cup (4 oz.) shredded part-skim mozzarella cheese

Unroll one tube of crescent dough into one long rectangle; seal seams and perforatrions. Press onto the bottom of a greased 13” x 9” x 2” baking dish. Bake at 425˚ for 6-8 minutes or until golden brown. Meanwhile, in a large skillet, cook turkey, onion, carrot and garlic over medium heat until meat is no longer pink; drain. Add cabbage,
soup and thyme. Pour over crust; sprinkle with cheese. On a lightly floured surface, press second tube of crescent dough into a 13” x 9” rectangle, sealing seams and perforations. Place over the casserole. Bake uncovered, at 375˚ for 14-16 minutes or until crust is golden brown. SERVES 6

Slow Cooked Ribs

4 lbs. boneless country-style pork ribs
1 cup barbecue sauce
1 cup Catalina salad dressing
½ tsp. minced garlic
2 tbsp. all-purpose flour
¼ cup cold water

Cut ribs into serving-size pieces. Place in a 5-qt. slow cooker. Combine barbecue sauce and salad dressing; pour over ribs. Sprinkle with garlic. Cover and cook on low for 6-7 hours or until meat is tender. Remove ribs and keep warm. Strain cooking liquid into a small saucepan; skim fat. Combine fl our and water until smooth; stir into cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon sauce over the ribs. SERVES 8.

Potluck Ham and Pasta RECIPES

1 package (10 oz.) elbow macaroni
4 cups broccoli florets
½ cup chopped onion
½ cup butter, cubed
½ cup all-purpose flour
1 teaspoon ground mustard
1 teaspoon salt
¼ teaspoon pepper
6 cups milk
1 jar (15 oz.) process cheese sauce
2 cups (8 oz.) shredded cheddar cheese, divided
4 cups cubed fully cooked ham

Cook macaroni according to package directions, adding broccoli duing the last 3-4 minutes; drain. In a Dutch oven, saute onion in butter for 2 minutes. Stir in the flour, mustard, salt and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese sauce and 1 cup cheddar cheese until blended. Remove from the heat; stir in the ham, macaroni and broccoli. Divide between a greased 13x9x2-in. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 25-35 minutes or until bubbly and heated through. Makes 12 servings.

Poppy Seed Citrus Cake

1 package (18 ¼ oz.) lemon cake mix
3 eggs
1 1/3 cups orange juice
½ cup vegetable oil
1 to 2 tablespoons poppy seeds
1 teaspoon grated lemon peel
1 teaspoon grated orange peel

2 cups confectioners’ sugar
3 to 4 tablespoons orange juice
½ teaspoon grated lemon peel
½ teaspoon grated orange peel

In a large mixing bowl, combine the cake mix, eggs, orange juice and oil. Beat on medium speed for 2 minutes. Fold in the poppy seeds and the lemon and orange peels. Pour into a well-greased and floured 10-in. fluted pan. Bake at 350° for 40- 45 minutes or until a toothpick inserted near the center comes out clean. Cool for
10 minutes before removing from pan to a wire rack to cool completely. In a small bowl, combine the confectioners’ sugar and orange juice until smooth. Drizzle over the cake. Sprinkle with lemon and orange peels. Makes 12 servings.

Angel Lush with Pineapple

1 package vanilla flavored instant pudding
1 can (20 oz.) crushed pineapple, undrained
1 cup thawed Cool Whip
1 (10 oz.) prepared round angel food cake
1 cup fresh mixed seasonal berries

Mix dry pudding mix and pineapple in medium bowl. Gently stir in whipped topping. Cut cake horizontally into 3 layers. Place bottom cake layer on serving plate; top with 1/3 of pudding mixture. Repeat layers two times. Refrigerate at least 1 hour. Top with berries just before serving. Store leftovers in refrigerator. Makes 10 servings.

Pork Chops with Sour Cream Sauce

6 boneless pork loin chops (5 oz. each)
1 Tbsp vegetable oil
½ cup water
2 Tbsp brown sugar
2 Tbsp chopped onion
2 Tbsp ketchup
1 tsp beef bouillon granules
1 tsp minced garlic
2 Tbsp all-purpose fl our
¼ cup cold water
½ cup sour cream

In a large skillet, brown pork chops in oil on both sides. Combine the water, brown sugar, onion, ketchup, bouillon and garlic; add to skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the meat
juices run clear. Remove chops and keep warm. Combine fl our and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sour cream. Serve with pork chops. Yield: 6 servings.

Coconut Pistachio Pie

2 ½ cups fl aked coconut, lightly toasted
1/3 cup butter, melted
2 cups cold milk
2 packages (3.4 oz. each) instant pistachio pudding mix
1 cup whipped topping
2 Tbsp chopped pistachios, optional

In a small bowl, combine coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Refrigerate for at least 30 minutes or until firm. In a small bowl, whisk milk ad pudding mixes for 2 minutes. Spread 1 ½ cups over crust. Fold whipped topping into remaining pudding; spread over pie. Sprinkle with pistachios if desired. Cover and refrigerate for at least 2 hours. Yield: 8 servings.

Chocolate-Mallow Peanut Candy

1 package (11 ½ oz.) milk chocolate chips
1 package (10 oz.) butterscotch chips
1 cup creamy peanut butter
1 package (10 ½ oz.) pastel miniature marshmallows
1 ¾ cups salted peanuts
1 cup crisp rice cereal

In a large microwave-safe bowl, melt chips and peanut butter; stir until smooth. Add the marshmallows, peanuts and cereal; mix well. Transfer to a 13x9x2 inch dish coated with cooking spray. Refrigerate for 2 hours or until firm before cutting. Yield: 5 dozen.

Chili Rice Dinner

¾ lb. ground beef
1 cup chopped green pepper
1/3 cup chopped onion
1 package (10 oz.) frozen corn
1 can (15 oz.) tomato sauce
½ cup water
3 tsp chili powder
½ tsp salt
½ tsp ground mustard
1 cup uncooked instant rice
½ cup shredded cheddar cheese

In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir
in corn, tomato sauce, water, chili pwder, salt and mustard. Bring to a boil. Stir in rice. Remove from the heat; cover and let stand for 5 minutes or until rice is tender. Sprinkle with cheese. Yield: 5 servings.

Hawaiian Fruit Cake

2 cups flour
2 cups sugar
2 tsp baking soda
½ tsp salt
2 Tbsp butter
2 eggs, well beaten
1 (20 oz.) can crushed pineapple

1 (8 oz.) pacakge cream cheese
½ cup butter
1 tsp vanilla
¼ tsp lemon extract
2 cups confectioners’ sugar

Preheat oven to 350°F. Grease and flour a 13x9-inch baking pan. Combine fl our, sugar, baking soda and salt. Mix in butter. Add eggs and pineapple; mix well. Pour into prepared pan. Bake 35 to 45 minutes. Cool completely before frosting.

Broccoli Side Dish

5 cups fresh broccoli florets
2 Tbsp butter, melted
4 tsp soy sauce
2 tsp brown sugar
½ tsp minced garlic

Place broccoli in a large microwave-safe bowl. Combine the remaining ingredients; pour over broccoli. Cover and microwave on high for 3-4 minutes or until tender. Serve with a slotted spoon. Yield: 4 servings.

Au Gratin Potatoes and Ham

1 medium onion, coarsely chopped (½ cup)
1 ½ cups cubed cooked ham
1 cup shredded American cheese (4 oz.)
1 can (10.75 oz.) condensed 98% fat-free cream of mushroom soup with 30% less sodium
½ cup milk
¼ to ½ tsp dried thyme leaves

In 3 ½-to-4-quart slow cooker, layer half each of the potatoes, onion, ham and cheese; repeat layers. In small bowl, mix soup, milk and thyme; pour over top. Cover; cook on High heat setting 1 hour. Reduce heat setting to Low. Cover; cook 6 to 8 hours longer or until potatoes are tender.

Chicken Tortilla Bake

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
½ tsp ground cumin
¼ tsp salt
1 Tbsp plus 1 tsp olive oil, divided
1 can (16 oz.) refried beans
1 can (14.5 oz.) diced tomatoes with mild green chilies, drained
8 fl our tortillas (8 inches), cut into 1-inch strips
1 can (11 oz.) Mexicorn, drained
2 cups (8 oz.) shredded cheddar cheese

In a large skillet, saute the chicken, cumin and salt in 1 tablespoon oil until chicken is no longer pink. Combine the refried beans and tomatoes; spread 1 cup into a greased 11x7x2-in. baking dish. Top with 24 tortilla strips; layer with half of the corn, bean mixture, chicken and cheese. Repeat layers. Using remaining tortilla strips, make a lattice crust over fi lling; brush with remaining oil. Bake, uncovered, at 350°F for 25-30 minutes or until heated through and cheese is melted. Yield: 5 servings.

Peach Pound Cake

1 Tbsp flour
2 Tbsp brown sugar, packed
¼ tsp nutmeg
1 cup sliced peaches in syrup, drained
1 cup granulated sugar
2 ½ cup unbleached flour
1 tsp baking powder
½ tsp baking soda
8 oz. sour cream
2 egg whites, whipped
1 tsp vanilla

Preheat oven to 325°F. Grease and fl our a 12-cup Bundt pan; set aside. In a mixing bowl, stir together 1 tablespoon flour, brown sugar, and nutmeg. Add peaches, mixing until covered with flour-sugar mixture. Layer peach mixture on bottom of pan. In a mixing bowl, mix sugar, fl our, baking powder and baking soda. In a separate bowl, mix sour cream, egg whites and vanilla. Mix dry and wet ingredients together, stirring just until moistened. Spread batter evenly over peach mixture. Bake one hour.

Amazing Peanut Butter-Chocolate Molten Cake

4 squares semi-sweet baking chocolate
½ cup (1 stick) butter
1 cup powdered sugar
2 whole eggs
2 egg yolks
6 Tbsp flour
4 oz. cream cheese, softened
3 Tbsp peanut butter
2 Tbsp brown sugar
¼ tsp vanilla
½ cup thawed whipped topping

Preheat oven to 425°F. Grease 1-quart souflé or baking dish; set aside. Microwave chocolate and butter in large microwaveable bowl on High 1 to 1½ minutes or until chocolate is almost melted. Stir with wire whisk until chocolate is completely melted. Stir in powdered sugar. Blend in whole eggs and egg yolks. Stir in flour; set aside. Mix cream cheese, peanut butter, brown sugar and vanilla until well blended. Pour half of the chocolate batter into prepared dish; cover with peanut butter mixture. Top with remaining chocolate batter. Bake 20 minutes or until edge is set but center is still slightly soft. Cool slightly. Top each serving with whipped topping. Store any leftover dessert in refrigerator. Makes 10 servings.

Ground Beef and Twice-Baked Potato Pie

1 lb. lean (at least 80%) ground beef
¼ cup chopped onion
¼ cup plain bread crumbs
½ tsp dried sage leaves
½ tsp salt
1 egg
1 package (1 lb. 8 oz.) refrigerated garlic mashed potatoes
1 cup shredded Cheddar cheese (4 oz.)
¼ cup chopped fresh tomato, if desired
2 slices precooked bacon, if desired
2 medium green onions, chopped (2 Tbsp), if desired

Heat oven to 350°F. In a large bowl, mix beef, onion, bread crumbs, sage, salt and egg until well blended. Press in bottom of ungreased 8-inch square (2-quart) glass baking dish. Spread mashed potatoes evenly over top. Sprinkle evenly with cheese. Bake uncovered about 50 minutes or until meat thermometer inserted in center of beef mixture reads 160°F. Sprinkle with tomato, bacon and green onions. Makes 4 servings.

Skillet Chicken Divan

1 Tbsp butter or margarine
4 boneless skinless chicken breasts (about 1 lb.)
Water called for on brown rice package for 1 cup uncooked rice
2 Tbsp Dijon mustard
¼ tsp salt
⅛ tsp pepper
1 cup uncooked quick-cooking brown rice
3 cups frozen broccoli florets, thawed
½ cup shredded Cheddar or American cheese (2 oz.)

Melt butter in 10-inch nonstick skillet over medium-high heat. Add chicken; cook 1 to 2 minutes on each side or until browned. Remove chicken from skillet. Add water, mustard, salt and pepper to skillet, stirring with wire whisk until blended. Heat to boiling. Stir in rice; return to boiling. Place chicken pieces and broccoli over rice. Reduce heat to low; cover and simmer about 10 minutes or until most of liquid is absorbed and juice of chicken is clear when center of thickest part is cut (170°F). Sprinkle with cheese and let stand 5 minutes.