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Garden-fresh recipes


1 can (16-oz.) refried beans
1 Tbs. taco seasoning
1 c. sour cream (8 oz.)
1 c. thick salsa
1 c. lettuce, cut up
½ c. chopped onion (I use green onions from garden with a little stem)
2 Tbs. sliced onion

Mix beans and taco mix; spread on bottom of a 9-inch pie pan. Layer remaining ingredients in order over bean mixture. Chill several hours. Serve with tortilla chips or crackers. Makes 48 servings of about 2 Tbs. each. Fritos Scoops work well! ZUCCHINI CASSEROLE

4 medium zucchinis
½ green pepper, chopped
1 med. onion, chopped
1 pt. or more stewed tomatoes
Cook on top of stove until tender, then add:
1 tsp. salt
1 tsp. Italian spice
½ lb. hamburger

Place mixture in a casserole and top with 6-oz. sharp cheese. Bake at 350°F until bubbly.


Cook one whole chicken breast with salt and pepper to taste in 2 cans of chicken broth and water enough for a good soup. Add from garden or freezer corn, 4 white potatoes cut up, ...

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