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Our Favorite Recipes


2 TBSP Old El Paso® taco seasoning mix
1 tsp dried oregano leaves
4 boneless skinless chicken breasts (about 1¼ Lb.)
1 TBSP olive or vegetable oil
¼ cup barbecue sauce
2 TBSP chili sauce
1/8 tsp ground cumin

Heat gas or charcoal grill. In shallow bowl, mix taco seasoning mix and oregano. Brush chicken with oil; sprinkle with taco seasoning mixture. Place chicken on grill. Cover grill; cook over medium heat 10 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (170ºF). Meanwhile, in a small microwavable bowl, mix barbecue sauce, chili sauce and cumin. Cover; microwave on high 30 to 60 seconds or until hot. Serve sauce over chicken. Heat oven to 375ºF. Line shallow baking pan with foil or spray with cooking spray. Place coated chicken in pan. Bake 25 to 30 minutes or until juice of chicken is clear when center of the thickest part is cut (170ºF).


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

Preheat oven at 325ºF. 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, flour, baking powder and baking soda. In a seperate 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.


1 cup boiling water
1 pkg (4-serving size) JELL-O Brand Orange Flavored Gelatin
6 oz. (½ 12 oz. can) frozen lemonade concentrate (Do not thaw)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 cups mixed berries (blueberries, raspberries and coarsely chopped stawberries)

Stir boiling water into dry gelatin mix in medium bowl at least 2 minutes until the gelatin is completely dissolved. Stir in lemonade concentrate. Refrigerate 30 minutes or until slightly thickened (consistency of unbeaten egg whites). Add half of the whipped topping; stir with wire whisk until well blended. Refrigerate 5 minutes or until thickened. Gently stir in berries. Spoon into 16 paper-lined 2½-inch muffi n cups. Freeze 4 hours or until fi rm. To serve, remove and discard paper liners.Top dessert with remaining whipped topping. Store leftovers in freezer. Makes 12 servings, 1 dessert each.


1 pkg. macaroni
1 bottle Italian dressing
1 cucumber, chopped
1 onion, chopped
1 sm. jar pimentos
2 cups chopped ham
½ cup salad dressing
1 cup shredded cheese
½ cup sour cream
Salt and pepper to taste

Cook macaroni until tender, but firm, drain well. Put cooled macaroni into large bowl. Pour Italian dressing over it and cover and keep in refrigerator overnight. Next day, add cucumber, onion, pimentos, ham and cheese. Salt and pepper to taste. Fold in salad dressing and sour cream. Mix well.


6 oz. uncooked fettuccine
3 cups fresh broccoli florets
1 lb. boneless skinless chicken breast, cut into strips
¼ tsp salt
¼ tsp pepper
1 medium onion, chopped
1 cup sliced fresh mushrooms
2 tsp olive oil
1 can (10.75 oz.) cream of mushroom soup, undiluted
2/3 cup milk
¼ cup shredded Parmesan cheese

In a Dutch oven, cook fettuccine according to package directions, adding the broccoli during the last 5 minutes
of cooking. Meanwhile, sprinkle chicken with salt and pepper. In a large non-stick skillet, sauté chicken, onion and mushrooms in oil until chicken is no longer pink. Remove from the heat; set aside. Drain fettuccine; stir in the soup, milk and reserved chicken mixture. Cook and stir over low heat until heated through. Sprinkle with cheese. YIELD: 4 Servings


4 cups fresh or frozen blueberries, thawed
¾ cup sugar, divided
3 TBSP cornstarch
2 TBSP lemon juice
¼ tsp ground cinnamon
¹/8 tsp ground nutmeg
1 cup all-purpose flour
2 tsp grated lemon peel
¾ tsp baking powder
¼ tsp baking soda
¼ tsp salt
3 TBSP cold butter
¾ cup buttermilk

In a large bowl, combine the blueberries, ½ cup sugar, cornstarch, lemon juice, cinnamon and nutmeg. Transfer to a 2-qt. baking dish coated with cooking spray. In a small bowl, combine the flour, lemon peel, baking powder,
salt, baking soda and remaining sugar; cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Drop by tablespoonfuls onto blueberry mixture. Bake uncovered at 375° for 30-35 minutes or until golden brown. Serve warm. YIELD: 8 Servings


1 cup fresh blueberries
12 oz. (3 sticks) butter, softened
1½ cups sugar
4 eggs
3 large ripe bananas, mashed
2 cups sour cream
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
¼ tsp. salt
1 cup chopped pecans

Grease and flour two 9x5x2-inch loaf pans. Preheat the oven to 375°F. Rinse and drain the blueberries. In a large bowl cream the butter and sugar. Add the eggs, one at a time, mixing well. Add the bananas and sour cream, and mix well. Add the flour, baking soda, baking powder and salt. Fold the blueberries and pecans into the batter. Pour the batter into the prepared loaf pans. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool and serve. MAKES: 2 LOAVES


½ lb. cottage cheese
1 (8 oz.) pkg. cream cheese
¼ cup sour cream
1½ lbs. ground beef
1/3 cup green onions, chopped
1 (16 oz.) can tomato sauce
1/4 cup BBQ sauce
½ tsp sweet basil

Put casserole together the night before you plan to bake it and refrigerate it well covered. Cook and drain 8 ounce thin spaghetti. Combine with cottage cheese, cream cheese and sour cream. Skillet brown 1½ pounds ground beef and combine with 1/3 cup chopped green onions (tops and stems). Mix beef mixture with 16 ounce canned tomato sauce and ¼ cup BBQ sauce and ½ teaspoon sweet basil. In greased 2 quart baking dish layer
half of spaghetti, then cream cheese mixture, then other half of spaghetti. Drizzle with 2 tablespoons melted butter. Top off with beef mixture. Cover, refrigerate overnight. Bake uncovered at 350º for 50 to 55 minutes or until piping hot and bubbly. SERVES 6.


Olive Oil
2 shallots, finely chopped
2 garlic cloves, finely chopped
2 whole tomatoes, boiled & drained
3/4 tsp. whole basil
1 bay leaf
2 tsp tomato sauce
2 tsp sugar
3/4 tsp dried oregano
1/2 tsp Italian Seasoning
4 chicken breast
1 whole tomato, cut into 8 wedges
½ cup mozzarella cheese
1 cup Italian Style Bread Crumbs
½ cup flour
2 eggs, beaten
long toothpicks
pinch of salt

Sauté shallots and garlic to heated oil. Add tomatoes. Combine basil, bay leaf, tomato sauce, sugar, oregano, Italian seasoning and a pinch of salt to the sauce. Stir for 2 minutes. Remove bay leaf. Transfer half of the
sauce to a buttered baking dish and set the other half aside. Preheat oven to 400°F. In a bowl, combine mozzarella cheese and bread crumbs. In a seperate bowl, mix together flour and eggs. Dip each chicken
breast in flour and egg mixture, then bread crumb/cheese mixture. Roll a tomato in the chicken and secure with a toothpick. In a large pan, heat olive oil. Sauté chicken on medium heat setting (about 2 minutes on each
side). Transfer chicken to a baking dish and top with the remaining sauce; sprinkle with mozzarella cheese. Bake for 30-35 minutes.


1 quart fresh strawberries
1/4 lb. butter
1 cup milk
1 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup sugar
1/4 tsp. ground cinnamon
Whipped Cream (optional)

Heat oven 400 degrees. Hull the strawberries. Melt butter in an 8X12-inch baking dish in preheated oven about 4 minutes. Remove dish from oven. Add milk, flour, baking powder, salt, sugar and cinnamon to the baking dish and stir until just mixed. Arrange strawberries, tips pointed up, on top of the batter. Bake cobbler in oven until golden brown, about 25 minutes. Serve warm or at room temperature.


1/2 cup peanut butter
1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
40 miniature Reese’s Cups
1 egg
1/2 tsp. vanilla
1 1/4 cup all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt

Preheat oven to 375 degrees. Cream peanut butter, butter, and both types of sugar together. Add egg, vanilla, flour, baking soda and salt. Mix all these ingredients well. Roll into small balls that fill the openings in a small muffin pan about 2/3 full. Place into greased small muffin pan. Bake for 8 to 10 minutes at 375 degrees. Have candy unwrapped and place one Reese’s cup into the middle of each cookie as soon as you remove from the oven.


1 lb. skinless, link pork sausage
1/2 lb. thick sliced bacon, cut into pieces
3 large onions, chopped
1 green bell pepper, chopped
1/2 cup minced fresh parsley
2 cloves garlic, minced
2 bay leaves
1 tsp. salt
1/4 tsp. thyme
1/8 tsp. cayenne
1 lb. shelled shrimp
1 1/3 cup rice

Fry sausage and bacon, stirring frequently. Remove sausage and bacon and rain off all but 2 tablespoons fat. Add onions and bell pepper; cook for 8-10 minutes. Add parsley, bacon, sausage, garlic and seasonings. Mix well. Place shrimp over mixture, but do NOT stir. Pour rice (uncooked) over shrimp. Add water, just enough to barely cover rice. Do NOT stir. Cover, bring to a boil, reduce heat and cook for 30 minutes. Remove cover, reduce heat and continue heating approximately 15 minutes to “dry” the jambalaya.


2½ c. pretzels, crushed
¾ c. butter, melted
3 tbsp. sugar
1 (8 oz.) pkg. cream cheese, softened
1 c. sugar
1 pkg. Dream Whip
2 (3 oz.) pkgs. strawberry jello
2 (10 oz.) pkgs. frozen strawberries
1 sm. container Cool whip

Mix together pretzels, melted butter and sugar in 10x13 dish. Bake at 375 degrees for 10 minutes. Cool. Beat cream cheese and cup of sugar together. Prepare 1 package Dream Whip. Fold this in cheese mixture. Spread over cooled crust. Dissolve 2 packages jello with 2 cups water. Add frozen strawberries. Stir until almost set. Pour over cheese layer. Spread Cool Whip on top of salad. Refrigerate for 2 hours before serving.


6 oz. (3 cups) uncooked wide egg noodles
2 teaspoons oil
1 lb. boneless skinless chicken breast halves, cut into ½- inch pieces
3 cups Frozen Broccoli Florets
½ cup white wine
1 (10¾ oz.) can condensed cream of onion soup
4 oz. (1 cup) shredded Swiss cheese
2 teaspoons Dijon mustard
1/8 teaspoon pepper

Cook noodles to desired doneness as directed on package. Drain; cover to keep warm. Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add chicken; cook 2 to 3 minutes or until browned, stirring frequently. Add broccoli; cook 3 to 4 minutes or until hot, stirring occasionally. Reduce heat to medium-low, stir in wine. Cover; cook 4 to 5 minutes or until chicken is no longer pink in center and broccoli is tender.
Add cooked noodles, soup, cheese, mustard and pepper; mix well. Cook until thoroughly heated and cheese is melted.


2½ c. graham cracker crumbs
½ c. butter, melted
1½ c. powdered sugar
½ c. butter, softened
1 tbsp. hot water
1 tsp. vanilla
3 or 4 bananas, sliced
1 (20 oz.) can crushed pineapple, well drained
1 (8 oz.) carton dessert topping, thawed
12 to 15 maraschino cherries

Mix cracker crumbs and melted butter; reserve ½ cup butter for topping. Press remaining crumb mixture firmly in ungreased 13x9x2-inch baking dish. Beat powdered sugar, softened butter, hot water, and vanilla in small bowl on high speed until light and fluffy (about 1 minute). Carefully spread over crumb mixture. Arrange bananas on
top; spoon pineapple over bananas. Spread dessert topping over pineapple. Sprinkle with reserved crumb mixture. Cover and refrigerate at least 3 hours. Cut into squares; top each with cherries.


½ cups Original Bisquick® Mix
2/3 cup granulated sugar
½ cup milk
2 medium cooking apples, peeled and sliced (2 cups)
1 tablespoon lemon juice
¾ cup packed brown sugar
½ teaspoon ground cinnamon
1 cup boiling water
Ice Cream or sweetened whipped cream, if desired

Heat oven to 350°F. In medium bowl, stir together Bisquick mix and granulated sugar. Stir in milk until blended.
Pour into ungreased 9-inch square pan. Top with apples, sprinkle with lemon juice. Stir together brown sugar and cinnamon; sprinkle over apples. Pour boiling water over apples. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Spoon into small bowls. Served warm with ice cream.


1½ lb. bulk pork sausage
1 can (21 oz.) apple pie filling with more fruit
2 medium apples, peeled, chopped (about 2 cups)
2 cups shredded sharp Cheddar cheese (8 oz.)
1½ cups Original Bisquick® mix
1½ cups milk
¼ teaspoon salt
1/8 teaspoon pepper
6 eggs

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Stir in pie filling and apples. Spread mixture evenly in baking dish. Top with 1 cup of the cheese. In a large bowl, stir Bisquick mix, milk salt, pepper, and eggs with wire whisk or fork until blended. Pour evenly over cheese. Bake 30 to 37 minutes or until knife inserted in center comes out clean. Top with remaining 1 cup cheese. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.


1 lb. ground turkey
1 medium onion, chopped (½ cup)
1 package (1 oz.) taco seasoning mix
1 can (4.5 oz.) chopped green chiles, undrained
½ cup Original Bisquick® mix
1 cup milk
2 eggs
½ cup shredded Colby-Monterey Jack cheese blend (2 oz.)
1 medium tomato, chopped (¾ cup)
1½ cups shredded lettuce
2 medium green onions, sliced (2 tablespoons), if desired

Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook turkey and onion over medium-high heat, stirring occasionally, until turkey is no longer pink. Sprinkle taco seasoning mix over turkey mixture, mix well. Spread in pie plate. Top evenly with chiles. In medium bowl, stir Bisquick mix, milk and eggs with wire whisk or fork until blended. Pour into pie plate. Bake 25 minutes. Top with cheese and tomato. Bake 2 to 3 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Sprinkle with lettuce and onions.


1 cup butter, softened
1 cup sugar
2 eggs
3 teaspoons vanilla
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1¼ cup sour cream
1 can (21 ounces) Peach Pie Filling
1 can (15¼ ounces) sliced peaches, drained

1 cup packed brown sugar
1 cup all-purpose flour
½ cup quick-cooking oats
¼ teaspoon ground cinnamon
½ cup cold butter, cubed
1 cup confectioners’ sugar
1 to 2 tablespoons milk

In a large mixing bowl, cream butter ad sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Beat until just combined. Pour half the batter into a greased 13x9x2-inch baking dish. Combine pie filling and peaches; spread over batter. Drop remaining batter by teaspoonfuls over filling.
For topping, combine the brown sugar, flour, oats, and cinnmon in a bowl. Cut in butter until mixture is crumbly. Sprinkle over batter.


4 bacon strips
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon butter
½ cup barbeque sauce
3 green onions, chopped
1 medium tomato, chopped
1 cup (4 ounces) shredded cheddar cheese

Cut bacon strips in half widthwise. In a large skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain, keep warm. Drain drippings from skillet; cook chicken in butter over medium heat for 5-6 minutes on each side or until chicken juices run clear. Top each chicken breast half with barbeque sauce, green onions, tomato and two reserved bacon pieces; sprinkle with cheese. Cover and cook 5 minutes or until cheese is melted.


½ cup Original Bisquick® mix
¼ cup old-fashioned or quick-cooking oats
¼ cup packed brown sugar
½ teaspoon ground nutmeg
1 tablespoon cold butter or margarine

½ cup Original Bisquick® mix
1/3 cup granulated sugar
½ cup milk
2 tablespoons butter or margarine, softened
2 eggs
3 medium fresh pears, peeled, sliced (about 3 cups)

Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, stir ½ cup Bisquick mix, the oats, brown sugar and nutmeg. Cut in 1 tablespoon butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Set aside. In medium bowl, stir all pie ingredients except pears with wire whisk or fork until blended. Pour into pie plate. Arrange pears evenly over top. Bake 25 minutes. Sprinkle streusel over top. Bake 12 to 15 minutes longer or until knife inserted in center comes out clean. Cool 30 minutes. Serve warm. Store in refrigerator.


1 box (18.25 oz.) yellow cake mix
1 large egg
½ cup (1 stick) unsalted butter, melted

1 package (8 oz.) cream cheese, at room
2 large eggs
1 teaspoon vanilla extract
½ cup (1 stick) unsalted butter, melted
1 box (16 oz.) confectioners’ sugar, plus a little more for dusting

Heat oven to 350°. Lightly spray a 13x9x2-inch baking pan with nonstick cooking spray. Crust: In a large bowl, combine cake mix, egg, and melted butter. Mix well until dry ingredients are moistened. Pat lightly into prepared baking pan, covering bottom and sides of pan. Filling: In another large bowl, beat cream cheese until smooth. Add eggs and vanilla extract and beat until well combined. Beat in melted butter until evenly blended. On low speed, gradually beat inthe box of confectioners’ sugar. Beat until smooth. Spread cream cheese mixture over crust in pan. Bake for 40 to 50 minutes, until sides are set and center is still a little jiggly. Remove from oven and cool completely. Dust with confectioners’ sugar and cut into 20 squares.


1 lb. bulk sweet and or hot Italian sausage
½ cup chopped onion
2½ cups cooked rice
1 4½ oz. can diced green chile peppers, drained
1 cup milk
1 4 oz. can mushroom stems and pieces, drained
1 10¾ oz. can condensed cream of chicken soup
¾ cup shredded cheddar cheese

In a large skillet, cook sausage and onion until sausage is brown. Drain off fat. Meanwhile, in large bowl, stir together cooked rice, chile peppers, and mushrooms. Stir in cream of chicken soup, milk, and cheddar cheese. Stir in cooked sausage mixture. Spoon mixture into 2-quart shallow baking dish. Cover and chill for 2 to 24 hours. To serve, preheat oven to 350ºF. Bake, covered, for 65 to 70 minutes or until heated through. Makes 6 servings.


2 packages (3 oz. each) strawberry gelatin
2 cups boiling cranberry juice
1½ cups club soda, chilled
1 teaspoon lemon juice
1 cup each fresh blueberries, raspberries and sliced strawberries
Lettuce leaves
Additional mixed fresh berries, optional

In a large bowl, dissolve gelatin in boiling cranberry juice. Let stand for 10 minutes. Stir in club soda and lemon juice; refrigerate for 45 minutes or until partially set. Fold in berries. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate 4 hours or until set.


½ cup plus 1 tablespoon sugar, divided
1 tablespoon cornstarch
4 cups fresh blackberries
1 teaspoon lemon juice
1 cup all purpose flour
1½ teaspoons baking powder
½ teaspoon salt
3 tablespoons shortening
½ cup milk
Vanilla Ice Cream, Optional

In a large saucepan, combine ½ cup sugar and cornstarch. Stir in blackberries and lemon juice. Bring to a
boil; cook and stir for 2 minutes or until thickened. Pour into a 1½ qt. baking dish coated with cooking spray.
In a small bowl, combine the flour, baking powder, salt and remaining sugar; cut in shortening until crumbly. Add
milk; stir into the flour mixture just until moistened. Drop by tablespoonfuls onto hot fruit. Bake at 400˚ for 25-30 minutes or until topping is golden brown. Serve warm with ice cream if desired.
Yield: 6 Servings.


2/3 cup chopped onion
2 teaspoons vegetable oil
1 can (14.5 oz.) chicken broth
2 pkgs. (3 oz. each) cream cheese, cubed
1 tablespoon Dijon mustard
3 medium russet potatoes, peeled & thinly sliced
2 medium sweet potatoes, peeled & thinly sliced
1½-2 cups crushed butter-flavored crackers
3 tablespoons grated Parmesan cheese
2 tablespoons butter, melted
2 teaspoons minced fresh parsley

In a Dutch oven, saute onion in oil until tender. Reduce heat to medium; stir in the broth, cream cheese
and mustard until blended. Remove from the heat. Stir in the potatoes. Transfer to a greased 13” X 9” X 2” baking dish. Combine the crushed crackers, Parmesan cheese and butter; sprinkle over the top. Bake, uncovered, at 350˚ for 50-60 minutes or until potatoes are tender. Sprinkle with parsley. Let stand for 10
minutes before serving.
Yield: 8 Servings


Ideal Slow Cooker: 3.5 or 4 quart
3 lb. beef roast
½ cup all-purpose flour
2 tablespoons vegetable oil
1 oz. envelope dry onion soup mix
1.61 oz. envelope dry brown gravy mix
2 cups ginger ale
Fresh thyme sprigs (optional)

Coat roast with flour. Reserve any flour that doesn’t stick to the roast. Cook roast in hot oil in a large skillet
over medium-high heat until browned on all sides. Place roast in slow cooker. Combine the dry soup mix, gravy mix, reserved flour and ginger ale in a bowl. Mix well. Pour sauce over the roast. Cover and cook on low 8 to 10 hours or until the roast is tender. Garnish with thyme if desired.
Yield: 6-8 Servings