Featuring MELILLO SWEET AND DRY MARSALA

Stuffed Mushrooms Marsala 10 large fresh mushrooms 1 large egg 1/2 cup finely chopped celery 4 tbsp. butter, divided confectioners sugar 1/3 cup MELILLO DRY MARSALA 1/4 cup dry bread crumbs 1/2 tsp. Italian seasoning mix 1/2 tsp. garlic salt 4 tbsp. grated parmesan cheese, divided Clean mushrooms; remove stem and chop; set aside. Melt 2 tbsp. butter; brush mushrooms inside and out with butter. In large skillet heat remaining butter over medium heat and cook stems and celery for 3 minutes until tender. Add MELILLO DRY MARSALA. Simmer 5 minutes until almost dry. Remove from heat. Stir in bread crumbs, Italian seasoning, garlic salt, 2 tbsp. cheese and egg. Stuff mushrooms. Sprinkle with remaining cheese and transfer to shallow baking pan. Bake in preheated oven at 350 degrees for 15 minutes until cheese melts. (Serves 10).

Chicken Marsala 1/4 cup all-purpose flour for coating 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 teaspoon dried oregano 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick 4 tablespoons butter 4 tablespoons olive oil 1 cup sliced mushrooms 1/2 cup MELILLO MARSALA 1/4 cup sherry (For superb flavor, try our HARTLEY & GIBSON'S DRY FINO as a substitute) In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over and add mushrooms. Pour in MELILLO MARSALA and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear. (Serves 4)

Seasonal Berries with MELILLO Zabalgione 8 eggs, separated 1/8 teaspoon cream of tartar 1 cup confectioners sugar 1/3 cup MELILLO SWEET MARSALA 1 Teaspoon pure vanilla extract 2 cups fresh seasonal berries (strawberries, blueberries, raspberries) Beat egg whites with cream of tartar until stiff but not dry. Whisk egg yolks briskly with sugar in large metal bowl set over saucepan of simmering water for about 2 minutes - or until thick and lemon colored. Gradually whisk in MELILLO SWEET MARSALA and the vanilla and continue to whisk for about 3 minutes. Mixture should be light and almost doubled in volume. Fold in beaten egg whites. Divide zabaglione into serving bowls and garnish with berries. Serve immediately. (Serves 6).

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