8 strips bacon, chopped
1 cup finely diced carrot
1 cup finely diced celery
1 cup finely diced onion
Salt and pepper
4 cloves garlic, chopped
2 to 3 cups chicken stock
3 cans (15 ounce) Great Northern beans, rinsed and drained
1/4 cup fresh chopped Italian parsley (optional)
In a large pan over medium heat, cook the bacon until just about crisp. Transfer to a paper towel-lined plate. Let cool, then crumble. Return the saucepan to medium heat, add the carrot to the pan drippings, and cook for a few minutes. Add the celery and onion and cook another 5 minutes. Season veggies with salt and pepper. Add the garlic and cook 30 seconds stirring constantly. Add the beans and 2 1/2 cups chicken stock. Bring to a boil, cover, and reduce heat to low. Let simmer for 10 minutes. Uncover and, with a potato masher partially mash the bean mixture until it thickens slightly. Stir in the parsley and bacon. Season with salt and pepper if needed.
Area volunteers are making a difference in the community this holiday season. At this time of the year, many people are looking for ways to help their neighbors. The Salvation Army is one of the many places where you can do just that.
For the second year in a row, St. Norbert College could house overflow of homeless people from the St. John the Evangelist shelter in Green Bay.
A memorial fund has been created for a Grand Chute firefighter killed in a weekend car crash.
Appleton police executed a search warrant Thursday in connection with a fatal nightclub shooting.
Capital Credit Union is offering to match donations made to Salvation Army red kettles in the Fox Valley on Friday.
With just two weeks until Christmas, the Postal Service says it's heading into its busiest times. But are folks still sending letters of holiday cheer?