Market Manager

Preparation time: Overnight; Cooking time: 15 minutes.

Ingredients

6 cups chopped rhubarb (if frozen, drain well)
4 cups sugar
1 3oz package peach gelatin
1 can peach pie filling

Directions

1. Combine rhubarb and sugar in bowl and put in fridge overnight.
2. Bring to room temp and transfer to sauce pan.
3. Bring to a boil, boil for 10 minutes and turn off heat.
4. Stir in gelatin until dissolved.
5. Stir in peach pie filling.
6. Put in sterilized jars or freezer containers and freeze or chill and use immediately. Share with your neighbors! Experiment with other flavor combinations!

Ingredients

3 tbsp. corn oil
4 corn tortillas, coarsely chopped
4 cloves garlic, finely chopped
1 tbsp. chopped fresh epazote
1 c. onion, chopped fine
2 c. tomato purée (fresh is best)
1 tbsp. cumin powder
2 tsp. chili powder
1 bay leaf
2 qts. chicken stock
salt to taste
cayenne pepper to taste

Garnishes:

Grilled chicken breast strips
Fried corn tortilla strips
Avocado strips
Shredded cheddar cheese

Directions

1. Heat oil in a large saucepan over medium heat. Sauté tortillas with garlic and epazote until soft.
2. Add onion and tomato purée and bring to a boil.
3. Add cumin, chili powder, bay leaf and chicken stock. Bring to a boil again, then reduce heat to simmer.
4. Add salt and cayenne pepper to taste and cook, stirring frequently, for 30 minutes.
5. Remove bay leaf. Pour into soup bowls. Garnish each bowl as desired. Serve immediately.