What to do with your fresh produce...

Margret Weburg


30 oz chicken broth

1 C diced onion

2 cloves garlic

1 t and 1 T fresh parsley or cilantro

½ t salt

1/8 t pepper

8 oz chopped chicken

1 can chopped tomatoes

1 T green chilies

2-3 juiced limes


Tortilla strips


Sour cream

Boil broth, onion, garlic, parsley, salt, pepper and chicken until chicken is done. Add tomatoes, chilies and lime juice and heat through. Serve with shredded cheese, tortilla strips, avocado and sour cream as desired. For tortilla strips: slice corn tortillas thinly and bake at 400 stirring frequently until browned.


½ lb ground beef

¾ C chopped onion

¾ C shredded carrots

¾ C diced celery

1 t dried basil

1 t dried parsley

4 T butter, divided

3 C chicken broth

4 C diced, peeled potatoes

¼ C flour

2 C cubed cheese

1 ½ C milk

Salt and pepper

Brown beef. Sauté onion, carrots, celery, basil and parsley in 1 T butter until tender, add beef. Add chicken broth and potatoes, boil and simmer 10-12 minutes or until potatoes are tender. Sauté flour in rest of butter, add milk slowly and cook, stirring, until thick. Add to the soup. Add cheese and cook until melted. Add salt and pepper to taste.


10 ounces (1-1/4 cups) dry Navy Beans, soaked

6 cups water

1-1/2 teaspoons salt

2/3 cup oil

1 bay leaf

2 or 3 garlic cloves, whole, plus 1 or 2 crushed garlic cloves

3 carrots, diced

2 stalks celery, sliced

1 large onion, chopped

3 tablespoons oil

1 teaspoon dry oregano

1/2 teaspoon dry basil

Salt and pepper

6 to 7 tomatoes, peeled and chunked

1/2 pound shell macaroni

Freshly grated Parmesan cheese


Drain beans, cover with water. Add salt, 2/3 cup oil, bay leaf, and whole garlic cloves. Simmer gently until beans are tender, 2 to 3 hours. Drain, reserving liquid; discard bay leaf and garlic.

Heat 3 tablespoons oil in a large frying pan. Add carrots, celery, and onion and cook until onion is soft. Add crushed garlic and seasonings and simmer 30 minutes. Add tomatoes and cook another 10 minutes.

Cook macaroni in boiling salted water until just tender. Combine beans, vegetables, and drained pasta with 1-1/2 cups bean liquid. Cover and simmer another 10 minutes, stirring occasionally. Garnish with chopped parsley and serve with grated Parmesan cheese.

Servings per recipe: 6 to 8

Pancake Squares

3/4 cup milk

2 T. melted butter

1 large egg

1 T. sugar

1 cup flour

2 t. baking powder

1/4 t. salt

Preheat oven to 350°. Lightly grease an 8×8 baking dish. In a large mixing bowl, beat together milk, butter and egg. Add sugar, then gradually beat the flour in. Carefully stir in the baking powder and salt. Pour batter into prepared pan. Bake for 20-25 minutes. Serves 4-6.