Freezing Celery for Soup
When I have a bit of extra time, I chop a few stalks of celery or a few onions. After sauteing them in margarine, I spoon them into ice cube trays, freeze, then pop the frozen “veggie cubes” into a labeled freezer bag to store. They are an invaluable addition to soups or casseroles when I’m in a hurry. —Sally M., Neligh, Nebraska