I pre-boiled a leaftover roaster in a few cups of water and then discarded all skin, cartilege, bones, and chunks of fat. To that I added one can of reduced-sodium broth, potatoes, carrots, celery (including some of the leaves), a can of corn (my son LOVES corn in EVERYTHING), and the stated salt, pepper, basil, and oregano. I also added abt 3 tbsp chopped garlic, rosemary, onion flakes, and a bay leaf. My family LOVED it! Nothing like an easy, leftover-friendly recipe you can make while cleaning the house and doing laundry in the afternoon!

I used pinto refried beans (where you can see noticeable differences in color amongst the beans vs. the typical refried beans), a Taco Blend of shredded cheese (cheddar and jack) that has added spices, and then substituted a layer of pepper jack for the top. I also added a little pickled jalapeno within the dip for little more flavor and heat and was generous with the green onions. Nix the parsley - you really can't taste it if you make the same changes I did. Next time I'm trying it with the chipotle-flavored beans! I also made mine in the slow-cooker. Just cooked on high for about an hour or so. Came out great!

Great recipe! I have a 2# Oster machine and I left all ingredients the same except I used a full pkg of yeast (2 tsps) instead of 1 1/2 tsps - result was a very fluffy, sweet egg bread. Thanks - just what I was looking for!