Welcome to Vella's Neighborhood Market in Constantia, NY

1. If the chops are bone-in, cut the meat away from the bones. Place the meat between plastic wrap and pound with a rolling pin or meat mallet until the chops are about 1/8 inch thick. Pork cutlets can also be used for this recipe.
2. Place the flour in a shallow bowl or on a plate and add the salt and pepper. Stir to mix evenly.
3. Place the bread crumbs in a shallow bowl or on a plate.
4. Combine the egg and milk in a bowl and whisk together.
5. Dredge one chop at a time in the flour, shake off excess, and then dip in the egg mixture. Allow excess egg to drip off and then dredge in the bread crumbs, making sure both sides are coated evenly.
6. Heat oil in a skillet over medium-high heat. Place coated chops in the skillet when oil is hot. Do not place too many chops in at once so they are crowded in the pan.
7. Cook for approximately 3 to 4 minutes per side, until nicely browned. Turn once only. Serve while hot.
Servings: 6

ASPARAGUS GRATIN

2 tbsp. butter
1 tsp. salt
2 tbsp. flour
2 cups milk
1 cup cheddar cheese, shredded
1 1/2 cups crushed corn flakes or bread crumbs
3/4 cup walnuts, chopped
1 pound fresh asparagus (approximately 24 stalks)

1. Melt butter and when butter is completely melted, combine flour and salt, whisking together until all ingredients have a smooth texture. Add milk gradually to ingredients to thicken the sauce as it is stirred and then add shredded cheese.
2. In a small bowl, combine corn flakes or crumbs and chopped walnuts.
3. Precook fresh asparagus by steam cooking stalks in pan with boiling water for 5 to 7 minutes.
4. Grease the bottom and sides of a shallow sided pan such as a gratin, baking, or paella pan. In the pan, use half the asparagus in a layer and then layer on half the breadcrumbs or corn flakes. Pour half of the milk and half the cheese sauce over the asparagus. Add a second layer of asparagus, placing the heads of the stalks opposite to those in the first layer. Put the rest of the milk and cheese sauce over the asparagus and then top with the
remaining breadcrumbs or crushed corn flakes mixture.
5. Set oven temperature at 375° F and bake for 20 minutes, or until top is golden brown.
Servings: 6

ECLAIR DESSERT

1 cup water, boiling
1/2 cup butter, melted
1 cup flour
4 eggs
8 ounces cream cheese, softened
2 packages instant vanilla pudding (3.5 oz each)
3 cups milk
8 ounces whipped topping
chocolate syrup

For crust:
1. Stir water, butter and flour together.
2. Add eggs one at a time, stirring well after each addition.
3. Pour into pan and place in a 400° F. preheated oven. Bake for
30 minutes. Crust will be bumpy. Let cool.

For Filling:
1. Cream cheese.
2. Add pudding mixes and milk. Stir until well mixed.
3. Pour over cooled crust.
4. Top with whipped topping.
5. Drizzle with chocolate syrup before serving.
Servings: 15

HUSHPUPPIES

2 cups yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tsp. baking powder
1 tsp. onion, minced
1 egg
14 3/4 oz. can cream-style corn
salt and pepper to taste
oil for deep frying

Mix all ingredients except oil in a large bowl. Pour oil to a depth of 2 inches in a large skillet. Heat oil to 375 degrees. Drop batter by tablespoonfuls into hot oil; fry until golden.
Makes about 3 dozen

PUDDING FRUIT SALAD

1 container (4 oz.) refrigerated vanilla pudding
1/2 cup frozen (thawed) whipped topping
1 cup seedless green grapes, halved
1 cup miniature marshmallows
1 can (11 oz.) mandarin orange segments, drained
1 can (8 oz.) pineapple tidbits in juice, drained
1 cup fresh strawberries, sliced

1. In medium bowl, mix pudding and whipped topping.
2. Gently stir in grapes, marshmallows, oranges and pineapple. Add strawberries; toss gently to coat. Serve immediately or store in refrigerator up to 8 hours.
Servings: 9 (1/2 cup each)

GLAZED PORK ROAST

1/4 tsp. black pepper
Dash garlic powder
1/2 tsp. rosemary
1/2 tsp. marjoram
1/2 tsp. salt
4 lb. boneless pork loin roast
3/4 tsp. ginger
1/2 tsp. nutmeg
1 (12 oz.) jar apricot preserves
1 (17 oz.) can apricot halves, drained
1/4 cup honey
4 whole cloves

1. Combine first 6 ingredients. Place pork fat side up on rack in shallow pan. Rub pork with spices. Roast in 350 degree oven 35 minutes per pound, 185 degrees internal temperature.
2. While meat is roasting: Prepare glaze. Heat preserves and honey in small saucepan. Add spices. Heat to boiling. Spoon 1/2 cup glaze over meat (coat all surfaces). Return to oven for 20 minutes more. Add apricots to remaining glaze. Heat; remove cloves. Put on serving platter, spoon glaze over roast. Arrange apricots around roast.
Servings: 6-8

GRILLED BACON-WRAPPED CHICKEN BREASTS

1 cup dry white wine
2 tbsp. olive oil
2 tbsp. Dijon mustard
1 tsp. garlic powder
1/2 tsp. black pepper
4 skinless, boneless chicken breast halves
8 bacon slices

1. In a resealable bag or a glass bowl, combine the first 5 ingredients. MIx well.
2. Add the chicken breasts to the marinade, making sure that the chicken is completely covered by the marinade; then refrigerate for 2 to 4 hours.
3. Preheat the grill to medium-high heat.
4. Remove the chicken from marinade and wrap each piece with 2 strips of bacon. Secure the ends with toothpicks; then place the chicken on the grill. Discard the marinade.
5. Turn the chicken occasionally during the grilling process. Grill the chicken breasts until the juices run clear. The bacon should be crisp, but not burned. About 12 to 15 minutes total cooking time is required to reach the proper doneness. Servings: 4

LAYERED POTATO SALAD DRESSING

2 eggs
1/2 cup sugar
1/4 cup white wine vinegar
1 cup mayonnaise
1 tbsp. yellow mustard
1 tsp. salt
SALAD INGREDIENTS
2 pounds red skinned potatoes - or white, peeled, cut in half
2 cups celery - thinly sliced
1/2 red onion - thinly sliced
5 hard cooked eggs, cut into wedges
1/4 cup green onions - sliced
2 tbsp. sunflower seeds or roasted pumpkin seeds

1. Dressing: Whisk eggs in small saucepan. Whisk in vinegar and 2 tablespoons water.
2. Bring to boil over medium high heat. Boil for 3-4 minutes or until thickened, stirring constantly.
3. Pour into medium bowl, whisk in mayonnaise, mustard and salt.
4. Cover and refrigerate until well chilled.
5. Meanwhile, cook potatoes in large pot of boiling water for about 20 minutes or until just tender.
6. Drain and cool. Cut into 1 inch pieces.
7. In large serving bowl, layer potatoes, celery, red onion, eggs, layer of dressing, green onions and pumpkin seeds. Chill until serving time. Servings: 8

FUDGY PUDDING CAKE

18.25 oz. pkg. devil’s food cake mix
3.9 oz. pkg. instant chocolate pudding mix
16 oz. container sour cream
3/4 cup oil
4 eggs
1 cup water
6 oz. pkg. semi-sweet chocolate chips
vanilla ice cream

1. Beat first 6 ingredients at low speed with an electric mixer 30 seconds or until blended. Beat at medium speed 2 minutes. Stir in chocolate chips. Pour into a lightly greased 4 quart round slow cooker.
2. Cover and cook on low setting 4 hours or until set around the edges but still soft in the center. Turn off slow cooker and let stand 20 to 30 minutes; do not lift lid until ready to serve. Serve with vanilla ice cream.
Servings: 8-10

GINGERED FRESH FRUIT SALAD

Dressing
2 tbsp. honey
1 tsp. chopped crystallized ginger
1/4 tsp. grated lime peel
2 tbsp. fresh lime juice

Salad
1 cup watermelon cubes
1 cup cantaloupe cubes
2 cups fresh pineapple cubes
1 cup seedless green grapes
1 pint (2 cups) fresh raspberries

1. In 1-cup microwavable measuring cup, mix dressing ingredients. Microwave uncovered on HIgh 20 to 30 seconds or until hot. Cool completely, about 15 minutes.
2. In very large bowl, mix salad ingredients. Pour dressing over fruit, toss gently to coat.
Servings: 8 (3/4 cup each)

BAKED BONED CHICKEN BREASTS

2 tsp. lemon juice
2 tsp. Worcestershire Sauce
1/4 tsp. garlic powder
1/2 tsp. celery salt
1 tsp. paprika
1/2 tsp. salt
1 tsp. pepper
Bread Crumbs (approximately 1-1/2 cup)
4 boned chicken breasts
(halves - 2 whole breasts)

1. Mix together all ingredients other than chicken and Bread Crumbs.
2. Dip chicken breasts into mixed ingredients, then dip into bread crumbs. Bake in greased baking dish, uncovered, for 1 hour at 350 degrees. Serve over rice.

QUICK BLUEBERRY CRISP

21 Oz. Blueberry Pie Filling
1/2 cup rolled oats, uncooked
1/2 cup all-purpose flour
1/4 cup brown sugar, packed
2 tbsp. chopped walnuts
6 tbsp. butter or margarine

1. Spoon blueberry pie filling into a lightly greased one-quart baking dish. Combine oats, flour, brown sugar and walnuts in a medium miixing bowl. Cut in butter with pastry blender or 2 knoves until mixture resembles coarse crumbs. Sprinkle over pie filling. Bake, uncovered, at 375 degrees for 45 minutes or until lightly browned and bubbly.
Makes 4 to 6 servings.

GRILLED SPARE RIBS

4 lbs. pork spare ribs
1 tsp. ground cumin
2 tsp. brown sugar
2 tsp. paprika
1/2 tsp. cayenne pepper, or to taste
1/4 tsp. ground allspice
1 tsp. salt
2 tsp. coarsely ground black pepper
1 cup barbeque sauce, purchased or home made, more as needed

1. Make the spice rub: mix together cumin, brown sugar, paprika, cayenne pepper, allspice, salt and pepper.
2. Trim any large areas of excess fat from the ribs. Don’t bother with small bits, they help keep the meat from drying out. Sprinkle the spice mix over the meat and rub in. If time allows, wrap ribs in plastic wrap or put in a covered container and refrigerate for an hour or two.
3. Set up the grill for indirect heat, medium temperature. Grill the meat, rib side down, until the bones protrude slightly from the meat, about 2 hours (may take more or less time, depending on rib thickness and grill temperature). Brush with barbeque sauce when ribs are almost done. Serve with extra barbeque sauce.
4. Note: Since spare ribs are mostly bone, allow about one pound per person.

LEMONADE PIE

1 qt. vanilla ice cream, softened
6 oz. can frozen lemonade concentrate, softened
9 inch graham cracker crust

Combine ice cream and lemonade concentrate. Spoon into crust and freeze at least 4 hours or until firm. Let stand at room temperature a few minutes before serving.
Serves 6 to 8.

BACONY POTATO SALAD

12 cups (1-inch) cubed baking potato (about 6 large)
12 slices bacon, cooked and crumbled
1/3 cup chopped green onion
1 1/3 cup mayonnaise
1/2 cup sour cream
1 (1-ounce) package ranch dressing mix
1/2 tsp. salt
1 (8-ounce) package shredded sharp Cheddar cheese

1. In a large saucepan, combine potato and water to cover. Bring to a boil over medium-high heat. Reduce heat, and simmer for 8 to 10 minutes, or until potatoes are just tender. Drain well, and cool for 20 minutes.
2. In a large bowl, combine potato, bacon and green onion.
3. In a small bowl, combine mayonnaise, sour cream, dressing mix and salt. Add to potato mixture, tossing gently to coat. Gently stir in cheese. Cover and refrigerate for at least 4 hours before serving.
Makes 8 to 10 servings.

SMOKY PORK RIBS

1 dash garlic powder
1 dash thyme
1 dash sea salt
1 dash peppercorn
1 cup barbecue sauce or whatever sauce you want on your ribs

Put your rub on the ribs. Set the oven on low, not more than 200 degrees. Put water in a pan and place rack in the pan. With the ribs up out of the water, cover and place in oven for three hours. Take ribs out and put on your favorite barbecue sauce and then grill them. They come out so moist and with a light smoky flavor sure to please!

GARDEN VEGETABLE SALAD

5 cups broccoli florets (about 1 bunch)
3 cups fresh green beans, trimmed and cut into 1-inch pieces
2 yellow squash, halved lengthwise and cut into 1/4 inch thick slices
2 zucchini, halved lengthwise and cut into 1/4 inch thick slices
1 cup matchstick carrots
1 cup grape tomatoes, halved
1 (8-ounce) package whole mushrooms, quartered
Green Onion Vinaigrette

In a large bowl, combine broccoli, green beans, squash, zucchini, carrots, tomatoes and mushrooms. Add Green
Onion Vinaigrette, tossing gently to coat. Cover and refrigerate for at least 4 hours before serving.
Makes 8 to 10 servings

RASPBERRY COFFEE CAKE

Cake:
1/2 cup butter, softened
3/4 cup sugar
3 eggs
1 ripe banana, mashed
1/4 cup milk
1/4 cup sour cream
1 tsp. almond extract
2 cups flour
1 1/2 tsp. baking powder
1 1/2 cups frozen raspberries, thawed and, if necessary, drained
Glaze:
1 cup confectioners sugar
1/4 cup butter, softened
2 tsp. fresh lemon juice
1 tsp. grated lemon zest
1. Preheat oven to 350 degrees. Grease and flour a 13x9 inch baking pan.
2. In a mixing bowl, blend butter, sugar, eggs and banana with an electric beater. Add milk, sour cream and almond
extract. Gradually beat in flour and baking powder. Do not overmix.
3. Pour half the mixture into the prepared baking pan. Cover with raspberries; top with remaining batter. Bake until
golden, about 30 minutes.
4. To make glaze, cream sugar and butter. Add lemon juice to desired consistency. Stir in lemon zest. Spread glaze
over cake while it’s still warm.
Serves 10.

MOM’S BIG BURGERS

2 lbs. lean ground beef
1 (1 oz.) envelope dry onion soup mix
1/2 cup water
2 cloves garlic, chopped
1 tbsp. hot pepper sauce
1 pinch chili powder
1/4 tsp. ketchup
1/4 tsp. prepared yellow mustard
1 pinch ground black pepper
4 cracked wheat hamburger buns
4 slices pepperjack cheese
1 avocado, peeled, pitted and sliced
1 bunch green onions

1. Preheat the oven’s broiler.
2. In a large bowl, mix together the ground beef, onion soup mix, water, garlic, hot pepper sauce, chili powder, ketchup, mustard and pepper using your hands. Pat into 4 large thick patties. Place them on a broiler pan.
3. Broil the burgers for about 15 minutes per side, or until well done. Place buns on the broiler pan and toast briefly. Place whole green onions on the broiler pan at the same time, and just toast until limp.
4. Place burger patties onto the bottom halves of the buns and top each one with a slice of cheese and some avocado slices. Top with the top buns. Serve with green onions.

FRESH BROCCOLI SALAD

6 cups fresh broccoli florets
1 can (8 oz.) sliced water chestnuts, drained
1/2 cup dried cranberries
1/4 cup chopped red onion
3/4 cup reduced-fat mayonnaise
3/4 cup fat-free plain yogurt
1-1/2 tsp. sugar
1-1/2 tsp. cider vinegar
1-1/2 tsp. Dijon mustard
1/4 tsp. salt
1/8 tsp. pepper
1/4 cup slivered almonds, toasted

In a large bowl, combine broccoli, water chestnuts, cranberries and onion. In a small bowl, whisk the mayonnaise, yogurt, sugar, vinegar, mustard, salt and pepper. Pour over salad; toss to coat. Just before serving, sprinkle with almonds.
Servings: 9

STRAWBERRY TRIFLE

1 (5 oz.) package instant vanilla pudding mix
3 cups cold milk
1 (9 inch) angel food cake, cut in cubes
4 bananas, sliced
1 (16 oz.) package frozen strawberries, thawed
1 (12 oz.) container frozen whipped topping, thawed

Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.
Servings: 18

BARBECUE BEEF KABOBS

1 cup ketchup
1/3 cup French salad dressing
1/3 cup soy sauce
1 tbsp. Worcestershire sauce
1 lb. boneless beef sirloin steak, cut into 1-in. cubes
1 cup fresh baby carrots
2 tbsp. water
1 lb. medium fresh mushrooms, halved
1 medium green pepper, cut into 1-in pieces
1/2 medium onion, cut into 1-in. pieces
Hot cooked rice, optional

1. In a small bowl, combine the ketchup, salad dressing, soy sauce and Worcestershire sauce. Transfer 1/3 cup to another bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for at least 1 hour.
2. Place carrots and water in a microwave-safe dish. Cover and microwave on high for 4 minutes; drain. Drain and discard marinade. On 10 metal or soaked wooden skewers, alternately thread beef, carrots, mushrooms, green pepper and onion.
3. Grill, covered over medium-hot heat for 18-20 minutes or until meat reaches desired doneness, basting frequently with reserved marinade and turning occasionally. Serve with rice if desired.
Servings: 5

BANANA SUNDAE DESSERT

1 pkg. (12 oz.) vanilla wafers, crushed
1/2 cup butter, melted
2 tbsp. sugar
6 cups chocolate chip ice cream, softened
4 large firm bananas, sliced
2 jars (11-3/4 oz. each) hot fudge ice cream topping, divided
6 cups cherry vanilla ice cream, softened
Maraschino cherries

1. In a small bowl, combine the wafer crumbs, butter and sugar; press onto the bottom of a 13-in. x 9-in. dish. Freeze for 15 minutes.
2. Spread chocolate chip ice cream over crust. Layer with bananas and 1-1/2 cups fudge topping. Cover and freeze for at least 30 minutes. Spread cherry vanilla ice cream evenly over topping. Cover and freeze for 6 hours or overnight.
3. Remove from the freezer 10 minutes before cutting. Warm remaining fudge topping. Drizzle over each serving; top each with a cherry.
Servings: 16

CUCUMBER & SQUASH SALAD

1 cup thinly sliced cucumber
1 cup thinly sliced yellow summer squash
2 tbsp. chopped green onion
1 tbsp. shredded Parmesan cheese
Dash crushed red pepper flakes
2 tbsp. prepared Italian salad dressing

In a small bowl, combine the first five ingredients. Drizzle with salad dressing; toss to coat.
Servings: 2

CHICKEN KABOBS

8 (6-inch) bamboo skewers
1/4 cup finely chopped onion
2 cloves garlic, finely chopped (1 tsp.)
1 tbsp. chopped fresh parsley
1/2 tsp. paprika
1/2 tsp. crushed red pepper flakes
1/2 tsp. ground cumin
1/4 tsp. salt
1/4 cup olive oil
2 tbsp. lemon juice
1 pkg. (1 lb.) boneless, skinless chicken breasts, cut in 32 (1-inch) pieces
1 red or yellow bell pepper, cut into 24 (1-inch) pieces

1. Soak the skewers in water for 30 minutes. In shallow glass or plastic dish or resealable food-storage plastic bag, mix onion, garlic, parsley, paprika, pepper flakes, cumin, salt, 2 tablespoons of the olive oil and lemon juice. Add
chicken, turning to coat with marinade. Cover dish or seal bag; refrigerate, turning chicken occasionally, at least 1 hour to marinate.
2. Heat gas or charcoal grill. Thread chicken and bell pepper pieces on skewers.
3. Place kabobs on grill over medium heat. Cook 9 to 11 minutes, turning occasionally and brushing with remaining 2 tablespoons oil, until chicken is no longer pink in center.

BROCCOLI with GARLIC BUTTER and CASHEWS

1 1/2 pounds fresh broccoli, cut into bite size pieces
1/3 cup butter
1 tbsp. brown sugar
3 tbsp. soy sauce
2 tsp. white vinegar
1/4 tsp. ground black pepper
2 cloves garlic, minced
1/3 cup chopped salted cashews

1. Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
2. While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews and pour the sauce over the broccoli. Serve immediately.
Servings: 6

BROWNIE ‘N BERRIES DESSERT PIZZA

1 box (1 lb. 6.5 oz.) Betty Crocker® Original Supreme brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1 pkg. (8 oz.) cream cheese, softened
1/3 cup sugar
1/2 tsp. vanilla
2 cups sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
1/2 cup apple jelly

1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 12-inch pizza pan with cooking spray or shortening.
2. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan.
3. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour.
4. In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base. Arrange berries over cream cheese mixture. Stir jelly until smooth, brush over berries. Refrigerate about 1 hour or until chilled. Cut into wedges. Store covered in refrigerator.