SAMANATHA'S EASY CHERRY CRUMB PIE

My 7-year-old granddaughter Samantha is quite a little baker.  Baking is her passion.  When she read a library book about a cherry pie, she wanted to make one.  So we took the idea for a crumb top and came up with her own cherry pie.  You know if it is easy enough for a 7-year-old to make (grandma handled putting it in and taking it out of the oven!), you can make it, too.  It really is good. This post was originally 8-years-ago. She is 14 now (15 next month) and still makes her crumb pies. She has made many cherry and apple over the years, especially for holidays and church functions.

1 pkg (15-oz) refrigerated pie crusts

1 can (20-oz) cherry pie filling
1 1/4 cup raw quick oats
1 cup packed brown sugar
3/4 cup all-purpose flour
1 tsp ground cinnamon
1 1/2 sticks butter, cut up

Preheat oven to 375 degrees.

Arrange one sheet of the refrigerated pie crusts in a 10-inch pie plate.  Refrigerate other crust for another use.

Spread the cherry pie filling evenly in the pie crust.

In a medium mixing bowl combine the oats, brown sugar, flour, and cinnamon until well combined.  Add the pieces of butter and using a pastry blender or two knives to cut in the butter.  Use fingers to blend if needed.  Sprinkle the crumbs evenly over the pie filling.

Place pie in oven and bake at 375 degrees for approximately 30 to 35 minutes.  Use a pie shield to protect crust if it starts to get too brown.

Allow to cool before cutting.
Yield: 8 to 10 servings

HOOSIER CORN CHOWDER WITH HAM

1 medium onion, diced

1/4 cup + butter
1/4 cup all-purpose flour
1 cup diced cooked potatoes
1 cup diced cooked ham
1 (1 lb) bag frozen corn
2 cans (15.5 oz) cans creamed corn
1 can (10.5 oz) cream of mushroom soup
3 cups whole milk
3/4 tsp salt
freshly ground black pepper to taste
fresh parsley for garnish

Melt the 1/4 cup butter in a stockpot; add onion and saute until tender, stirring and watching carefully to keep from browning.  Add the flour and stir until smooth.  Add the potatoes, ham, frozen corn, creamed corn, mushroom soup, milk, salt, and pepper to the pot, stirring until combined.  Heat the chowder to a boil.

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To serve, place a pat of butter, if desired, in the bottom of each bowl for serving.  Garnish with the parsley and serve hot.

SKINNY SPINACH ARTICHOKE DIP

4 ounces cream cheese

1/3 cup Greek yogurt

1/4 cup Parmesan-Reggiano cheese

2 cloves garlic, minced

10 ounces frozen spinach, thawed and drained of moisture

10 ounce jar marinated artichoke quarters, drained and coarsely chopped

1/4 cup shredded mozzarella cheese

Preheat oven to 375 degrees.

Using a mixer, blend the cream cheese, Greek yogurt, Parmesan-Reggiano cheese, and garlic.

Be sure all water has been  pressed out of spinach then add the spinach and artichoke hearts to the cheese mixture.

Lightly spray a small baking dish and transfer the mixture to the dish. Top with the mozzarella cheese.

Bake in the preheated oven approximately 20 to 30 minutes until cheese is bubbly and starting to brown.

Serve dip while hot.

Recipe and photo adapted from an old post on Everyday Health.

TURKEY AND APPLE WRAPS

4 (6-inch) flour tortillas

8 tsp mayonnaise
4 tsp Dijon mustard
16-20 shaved slices deli turkey breast
2 cups thinly sliced apple
1 cup baby spinach leaves

In a small bowl, combine the mayonnaise and Dijon mustard, mixing together well.  Spread mixture of one side of each of the tortillas.  Top with the turkey, apple, and spinach.  Roll up to serve.

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LOW CARB ZUCCHINI DISH

zucchini
olive oil
garlic powder or minced fresh garlic
sliced tomatoes
mozzarella or Parmesan cheese
salt and pepper, to taste

Slice the zucchini in half. Slice off the bottom to keep it stable. Brush with olive oil and top with garlic or garlic powder. Top with sliced tomatoes, salt and pepper to taste. Use mozzarella cheese, Parmesan cheese or mixed blend. 

Bake 375 for 20 to 30 minutes until soft.

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BUTTERNUT SQUASH AU GRATIN WITH BACON

1 butternut squash

4 slices bacon, cut up
1 small sweet onion, sliced thin
2 tbsp flour
1/4 tsp freshly ground black pepper
1 cup chicken or vegetable broth
1 1/2 cups shredded Cheddar cheese, divided

Preheat oven to 350 degrees.

Cut the squash in half lengthwise; discard seeds.  Peel and cut each half into thin slices.

Place the squash slices in a saucepan with enough water to just cover squash.  Bring to a boil over high heat; turn heat to medium-low and simmer for 8 to 10 minutes until tender.

While squash cooks, fry the bacon in a skillet until crisp.  Drain, reserving 1 tablespoon of the drippings.  Set bacon aside and return the tablespoon of drippings to the skillet; add the onion and cook while stirring for about 5 minutes.  Stir in the flour and pepper; cook, stirring for 1 minute.  Add the broth, cook and stir about 3 minutes until thickened.  Remove from the heat and stir in 1 cup of the cheese.

Drain the squash.

Spray a square baking dish very lightly with nonstick cooking spray.  Arrange half of the squash slices in the bottom of the dish; cover with half the sauce.  Repeat the layers and top with the bacon then the remaining half cup of cheese.

Bake at 350 degrees for 25 to 30 minutes or until heated through.

The file photo.

GARDEN FRESH MACARONI & HAM SALAD

1 pkg (7-oz) elbow macaroni

2 cups diced cooked ham
1 cup diced cheddar cheese
1 cup frozen peas, thawed
1 cup torn or shredded lettuce
1 medium tomato, chopped
1/2 cup diced green bell pepper
1/4 cup minced onion
3/4 cup bottled Italian or Ranch salad dressing (depends on your preference)
1 tsp salt, optional
dash freshly ground black pepper

Prepare the macaroni according to the package directions, omitting any oil or butter; drain well.

Pour the macaroni into a large mixing bowl; add the remaining ingredients and toss to coat well.
Chill until serving time.

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CHEESY CORN CASSEROLE

I consider this a quick fix recipe because it goes together in less than 5 minutes. It does, however, bake for 50 minutes.

3 cups frozen corn
1 medium tomato, chopped
1 medium green bell pepper, chopped
2 jalapeno peppers, seeds removed and finely diced
1 1/2 cups milk
5 tablespoons butter, melted
5 eggs, whisked
6 tablespoons white whole-wheat flour
1 cup shredded cheddar cheese
1 teaspoon salt

Preheat oven to 350 degrees.. In an 8-by-12 casserole baking dish that has been sprayed with nonstick cooking spray, add all the ingredients.

Stir with a spoon to mix everything up.

Bake for 50 minutes.

Allow to cool for 5 minutes before serving.

Adapted from Cooktop Cove

STRAWBERRY-BANANA SMOOTHIE WITH RICE BRAN

2 cups fresh (or unsweetened frozen) strawberries

2 bananas, sliced
1 carton (8-oz) low-fat vanilla yogurt
1/2 cup skim milk
1/4 cup rice bran
3 tbsp lemon juice
1 tbsp honey

Place the strawberries and bananas in a large zip-top freezer bag and freeze until firm.  This will take at least 4 hours and can be done overnight.

Combine the firm fruit mixture with the remaining ingredients in a blender container.  Process mixture until smooth.

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Serve immediately in chilled glasses.

Yield: 4 servings of 1 cup each.

NOTE: This recipe and picture is from the Rice Council over 25 years ago.

PUMPKIN SPICE CHEX SNACK MIX

4 cups honey nut Chex cereal
2 cups pretzels
1 6 oz bag Caramel Bugles (Caramel Bugles)
1/4 cup butter (melted)
1/4 cup brown sugar
1 tbsp Pumpkin Pie Spice
1/2 tsp vanilla extract
1 8 oz bag Boo-terscotch M&M's
1 cup harvest candy mix (candy corn, candy pumpkins)
1/2 cup Reese's pieces

In a large mixing bowl, mix the cereal, pretzels and Bugles.

In a small bowl, stir together melted butter, brown sugar, pumpkin pie spice, and vanilla and then pour over the dry mix. Stir to coat.

On a baking sheet lined with parchment paper, spread out the mixture into an even layer.

Bake at 275 for 45 minutes, stirring every 15 minutes.

Spread on wax paper to cool and then toss with the candy pieces. 

Keep stored in an airtight container.

Adapted from Princess Pinky Girl

SEA SCALLOPS WITH SPINACH

1 1/2 lbs large sea scallops

1/4 cup sugar
1/4 tsp paprika
dash of ground red pepper
1/4 cup lemon juice
2 tsp olive or canola oil, divided
1/4 tsp salt
1/4 tsp pepper
1 tsp minced garlic
10-oz fresh baby spinach
1/4 cup toasted pine nuts

In a small saucepan bring the sugar, paprika, red pepper, and lemon juice to a boil; cook 4 minutes until thickened.  Allow to cool slightly.

Meanwhile, heat a large skillet over medium-high heat.  Add 1 teaspoon olive oil to the pan and swirl to coat pan.  Sprinkle half the salt, and all the pepper over the scallops that have been patted dry.  Add to the pan and cook 2 minutes per side or until done.  Remove from pan; set aside but keep warm.

Add the remaining oil to the skillet along with the garlic.  Cook a few seconds, stirring constantly.  Add the spinach and cook, stirring constantly for 3 to 4 minutes until spinach is lightly wilted.  Stir in the remaining salt.

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To serve, place the spinach on shallow serving plate, top with the scallops, and drizzle the boiled mixture over the top.  Sprinkle with the pine nuts.

CRISPY OVEN-BAKED ONION RINGS

2 large sweet onions, sliced into ½-inch rings
1 quart buttermilk
4 egg whites
⅔ cup all-purpose flour
¾ cup ground cornmeal
1 cup panko bread crumbs
1-½ teaspoons kosher salt
1-½ teaspoons black pepper
2 tablespoons Cajun spice
Pan spray

At least 4 hours in advance, tenderize the onions by placing them in a baking dish and covering with buttermilk. Onions do not need to be completely submerged. Cover and place in the refrigerator to tenderize before breading.

Preheat the oven to 425 degrees Fahrenheit.

Remove the onions from the refrigerator. Line two sheet pans with parchment paper.

In a medium bowl, whisk the egg whites until foamy.

In a large shallow dish, combine the flour, cornmeal, bread crumbs, salt, pepper and Cajun spice.

Working one at a time, remove the onion rings from the buttermilk and dip in the egg whites. Shake off any excess, then dip into the bread crumb mixture and coat the onion ring evenly on all sides.

Place the breaded onion rings onto the sheet pans in a single layer. When the onions have all been breaded and placed on the tray, spray the tops with pan spray.

Bake each pan for 30 minutes, or until the onion rings are brown and crispy, flipping halfway to brown both sides.

Allow the onion rings to cool for about 5 minutes before serving.

• Don’t worry about running out of the breading mixture; you can always make more if you need. It’s much more important to make sure those onion rings get fully, evenly coated.
• You may make more or less than two sheet pans depending on the size of onions you use.
• Baked onion rings can be frozen for up to 2 to 3 months! When you’re ready to eat, bake at 350 degrees Fahrenheit for 20 minutes, until warmed-through and crispy.

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I got this recipe from Tip Hero who had adapted it from Sally's Baking Addiction.

OVEN BACON

My aunt posted this on her facebook page some time ago. I, too, hate getting splattered and frying bacon! But we sure do enjoy eating it here in my household.

HOW TO COOK PERFECT BACON EVERY TIME! COOK BACON IN THE OVEN

The trick is to put the pan in a cold oven and then switch it on and begin your timer. Cover cookie sheet with tin foil first. Turn oven to 375 for about 20 min instead of 400 for ten because the lower and slower the more fat renders out. I hate getting SPLATTERED!! This works perfect!

CRAB TOASTS

This is my daughter's recipe.

1 small can flaked crab
1 stick butter or margarine
2 tbsp mayonnaise
1 small jar of Old English Cheese Spread
1 pkg English muffins
seasoning salt, to taste
lemon pepper, to taste
garlic salt, to taste

Mix butter, mayonnaise, cheese, and seasonings well; add crab and stir to blend.

Spread the crab mixture on the split English muffins. Freeze on an open pan then store in sealed plastic bag until ready to use.

For serving, cut each muffin into fourths and broil until bubbly. Watch carefully while broiling so they don't burn.

Yield: 48
Note: These keep well in the freezer.

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OH-SO-NUTTY BROWNIE SUNDAES

2 squares (1-oz each) unsweetened chocolate

1/4 cup butter
1 cup sugar
1 large egg
1 tsp vanilla extract
1/2 cup all-purpose flour
1/3 cup semisweet chocolate chips
1/2 gallon vanilla ice cream
1 cup strawberry ice-cream topping
3/4 cup coarsely chopped walnuts

Preheat oven to 350 degrees.
Line an 8-inch square baking pan with aluminum foil and leave foil hanging over by a couple of inches on two opposite ends; set aside.

Heat the chocolate squares and butter in the top of a double boiler over hot water.  Heat, stirring occasionally, until melted.  Remove from the heat and blend well.  Allow to cool slightly.

Using a wooden spoon or a silicone spatula, stir the sugar, egg, and vanilla extract into the chocolate mixture.  Add the flour, stirring just until blended; stir in the chocolate chips.

Lightly spray the bottom of the foil in the baking pan; pour the brownie batter into the pan.  Bake 25 minutes or until the brownies start to pull away from the sides of the pan.  Cool completely on a wire rack.  Lift out the brownies by using the hanging foil as handles.  Cut into squares.

To make sundaes, place a brownie square on a dessert plate.  Top with a scoop of the vanilla ice cream. Spoon strawberry topping over the ice cream.  Sprinkle with chopped nuts.  Repeat process for each sundae.

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CREAMY GARLIC-FLAVORED CHICKEN CASSEROLE

1/4 cup butter

1 garlic clove, minced
1/4 cup biscuit-type baking mix
1/2 tsp salt
1/4 tsp pepper
2 cups milk
1 pkg (10-oz) frozen peas, mostly thawed
2 cups cooked chicken*, cut-up or shredded
1 can (10 count) refrigerated buttermilk biscuits

In a large saucepan, melt the butter over low heat; add garlic. Whisk in the baking mix, salt, and pepper.  Cook over low heat, stirring until smooth and bubbly.  Remove from the heat and gently stir in the milk using a whisk.  Stir in the peas. Heat the mixture to boiling and boil, while stirring, for 1 minute.  Stir in the chicken and heat through.

Pour the mixture into ungreased 2 1/2-quart casserole dish.  Place the biscuits on top of the hot chicken mixture.

Place the casserole in the hot oven (425 degrees) and bake until the biscuits are golden brown and casserole is bubbly.

Yield: 4-6 servings

*You can use leftover chicken, canned -drained- chicken, or deli chicken for a quick fix recipe.

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not this exact recipe

JALAPENO POPPER CASSEROLE

2 - 8 oz packages of cream cheese, softened at room temperature.
1 cup sour cream
2 cups Mexican Cheddar Jack Shredded Cheese, divided
1 pound bacon, cooked and crumbled
6 Jalapeno Peppers, deseeded, and diced
1 - 2 lb. bag of tater tots
6 green onions, thinly sliced

Preheat oven to 425 degrees.

Line a casserole dish with tater tots. Bake at 425 degrees for 15 minutes.

While the tater tots are baking, cook bacon, blot fat away, and crumble into small pieces. Dice the peppers and slice the onions..

In a medium bowl, combine cream cheese, sour cream, 1½ cups of Cheddar jack cheese, bacon (save a little bit for the topping), diced Jalapeno peppers, and most of the sliced onions (save a few for the top). Stir to thoroughly combine ingredients.

Spread the jalapeno mixture over the top of the tater tots.

Top with remaining ½ cup of cheese.

Sprinkle the extra bacon pieces and onion slices over the top.

Bake at 425 degrees for 20 minutes.

Recipe and photo from SHARED

CHICKEN-CHIP SALAD SERVED WITH FRUIT

2 cans (5-oz each) chicken, chopped up

1/2 cup finely chopped celery
1/2 cup finely chopped green bell pepper
2 tsp minced green onion
1/3 cup mayo or mayo-type salad dressing
1 cup crushed potato chips
3 large lettuce leaves
3 large or 6 thin cantaloupe wedges
6 fresh strawberries

In a medium mixing bowl combine the chicken, celery, bell pepper, green onion, and mayonnaise until well blended.  Cover and refrigerate until serving time.

Remove chicken salad from the refrigerator and mix in the potato chips.  To serve place 1/3 of the salad on each lettuce leaf.  Surround with either 1 large or 2 thin melon wedges and a couple of strawberries each.

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BACON-CHEESE APPETIZER BALL

1 block (8-oz) cream cheese, 

1 jar (5-oz) sharp Old English cheese spread
1 jar (5-oz) cheese spread with bacon
2 tsp chopped onion
1 tsp Worcestershire sauce
1 cup chopped pecans

In a mixing bowl combine the softened cream cheese, both jars of cheese, onion, and Worcestershire sauce.  Mix together well, using hands if necessary.  Form the mixture into a ball and roll in the chopped pecans.  Chill until serving time.

Serve cheese ball with an assorted on whole-grain crackers and/or fresh veggies.

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FRENCH ONION MUSHROOM QUICHE

1 (9-inch) unbaked pastry shell

1 large (approx. 1 lb) sweet onion, thinly sliced
2 cups sliced fresh mushrooms
1/8 cup butter
1/8 cup coconut oil or olive oil
2 tbsp white whole-wheat flour or brown rice flour
1 cup shredded Swiss cheese
4 eggs
1 cup fat-free evaporated milk
1 tbsp beef-flavored instant bouillon

Preheat oven to 425 degrees.

Bake pastry shell for 8 minutes, remove from oven and lower temperature to 350 degrees.

In a large skillet, over medium-high heat, melt the butter and oil together.  Add the onion and mushrooms to the mixture and cook until the liquid evaporates.  Remove from the heat and stir in the flour until smooth.

Sprinkle 1/2 of the cheese onto the bottom of the pastry shell. Spoon the onion/mushroom mixture over the cheese.

In a medium bowl, beat the eggs, milk, and bouillon together; stir in the last half of the cheese.  Gently pour the mixture over the onion/mushrooms.

Bake quiche at 350 degrees for approximately 30-35 minutes or until set.  Remove from oven and allow to set for 10 minutes before cutting to serve.

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Enjoy with a green salad, steamed broccoli, etc.

Leftovers should be refrigerated.

SWEET POTATO BISCUITS

2 cups self-rising flour

1/4 cup packed brown sugar
1 tsp ground cinnamon
1 tsp ground ginger
7 tbsp cold butter, divided
3 tbsp shortening
1 cup mashed sweet potatoes
6 tbsp milk

Preheat oven to 425 degrees.

Combine the four, brown sugar, cinnamon, and ginger in a bowl.  Cut in 4 tablespoons butter and the shortening until the mixture resembles coarse crumbs.

In a separate bowl, combine the sweet potatoes and milk; stir into the crumb mixture just until combined.  Turn mixture out onto a floured surface; knead 10 times.  Roll out to a half-inch thickness.  Using a biscuit cutter or a 2 1/2" lip of a glass, cut out the biscuits.  Gather scraps and reroll and cut.  Place biscuits on an ungreased baking sheet.

Melt the remaining 3 tablespoons of butter and brush over the biscuits.  Bake at 425 degrees for 10 minutes or until golden brown.

CRAB MEAT STUFFED MUSHROOMS

This is my daughter's recipe.

16 large mushroom caps
1/3 cup butter, melted
1 1/2 cups flaked crab meat
2 eggs, lightly beaten
1/2 cup finely chopped green onions
1/2 cup soft bread crumbs, divided
3 tbsp mayonnaise
2 tsp fresh lemon juice
2 tbsp butter, chilled

Preheat oven to 375 degrees.
Grease a large baking dish; set aside.

Dip the mushroom caps in the melted butter; place rounded side down in the prepared baking dish.

Combine the crab meat, eggs, onion, 1/4 cup of the bread crumbs, mayonnaise and lemon juice in a medium size bowl; blend thoroughly. Fill mushroom caps with the mixture.

Sprinkle the remaining bread crumbs over the mushrooms and dot with the chilled butter.

Bake at 375 degrees for 15 minutes or until the crumbs topping the mushrooms are golden brown.
Serve while hot.

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TANGY FRUIT SALAD

1 can (15-oz) fruit cocktail

1 can (20-oz) chunk pineapple
1 can (20-oz) sliced peaches, drained and chunked
3 bananas, sliced
1 box (4-serving size) instant vanilla pudding mix
1/4 cup Tang drink mix

In a large bowl combine the instant pudding mix and the Tang drink mix.  Add the fruit cocktail, pineapple, and peaches.  Mix together well to dissolve the pudding and Tang.  Add the bananas and stir gently to coat.  Chill until serving time.

freepik.com

MUDDY BUDDIES

1 cup semisweet chocolate chips

1/2 cup peanut butter
1/4 cup butter or margarine
1 tsp vanilla
9 cups any variety Chex cereal
1 1/2 cups powdered sugar

In a 1-qt microwavable bowl, mix chocolate chips, peanut butter and butter.  Microwave uncovered on High 1 minute; stir.  Microwave 30 seconds longer or until mixture can be stirred smooth.  Stir in vanilla.

In large bowl, place cereal.  Pour chocolate mixture over cereal, stirring until evenly coated.  Pour into 2-gallon food storage plastic bag.

Add powdered sugar.  Seal bag; shake until well coated.  Spread on waxed paper to cool for about 30 minutes.  Store in an airtight container in the refrigerator.

Yield: 18 (1/2 cup) servings

Note:  This is a General Mills recipe.

WARM HAM AND CHEESE WRAPS

6 (10-inch) whole-wheat tortillas

1 lb (24 slices) thin sliced ham
2 cups shredded Swiss cheese
3 cups shredded lettuce
1 tomato, diced
1/2 cup diced cucumber or zucchini
2 tbsp chopped green onion including tops
2 tbsp chopped bell pepper

Preheat oven to 350 degrees.

Layer four slices of ham and 1/3 cup of the cheese on each of the tortillas.  Roll up the tortillas and secure with toothpicks (remove before serving!).  Place wraps in an ungreased 11 x 7 x 2-inch baking pan; cover with foil and bake at 350 degrees for approximately 15 minutes or until the cheese is melted.

While wraps are in the oven, combine the lettuce, tomato, cucumber or zucchini, bell pepper, and green onions; set aside.

DRESSING:
3/4 cup mayonnaise or salad dressing
3 tbsp milk
2 tsp sugar, omit if using salad dressing
1 tsp yellow mustard
1/2 tsp celery or caraway seed

Whisk dressing ingredients together in a small bowl.

When wraps are removed from oven, unwrap halfway and add the lettuce mixture and dressing; roll back up and serve while hot.

Yield: 6 wraps

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MEATY BAKED MACARONI

This is listed on my Quick Fix Recipes because it only takes about 20 minutes prep time.  It does need to bake for half an hour making it completely ready in well less than an hour.  While the casserole bakes you can prepare a salad or steam a vegetable for a complete meal.

1 lb lean ground beef (or chicken, if desired)
1/2 cup chopped onion
1 jar (16-oz) favorite spaghetti sauce
1 can (4-oz) sliced mushrooms, drained
6 oz macaroni, cooked according to package directions; drained
1 cup sour cream
4 oz sliced provolone cheese, sliced
4 oz mozzarella cheese, shredded

Cook beef in a large skillet over medium-high heat until browned, stirring to break up.  When browned, drain well.  Return to the skillet and add the onion; cook for a couple of minutes to soften onion.  Stir the spaghetti sauce and mushrooms into the meat and onion; simmer, uncovered, for about 5 minutes.

Preheat oven to 350 degrees.
Spray an oblong baking dish with nonstick cooking spray.  Spread half the macaroni over the bottom of the pan.  Top with half the sauce mixture topped with half the sour cream.  Layer the provolone cheese over the sour cream.  Repeat the process ending with the mozzarella cheese.  Spray the underside of a piece of foil lightly with nonstick cooking spray and cover the dish loosely.

Bake at 350 degrees for 25 minutes.  Remove the foil and bake another 5 minutes.

Yield: 6 servings

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CARROT-RICE SOUP

1 lb carrots, peeled and chopped

1 medium onion, chopped
1 tbsp butter
4 cups chicken (or vegetable) broth, divided
1/4 tsp tarragon
1/4 tsp freshly ground black pepper
pinch of salt, optional
2 1/4 cups cooked rice
sour cream for garnish
fresh parsley for garnish

In a large saucepan over medium-high heat, cook carrots and onion in the butter 2 for 3 minutes until onion is tender.  Add 2 cups of the broth, the tarragon, pepper, and salt if using.  Reduce the heat and simmer for about 10 minutes; place in food processor (or blender) and process until smooth.

Return the mixture to the saucepan and add the other 2 cups of broth along with the cooked rice.  Cook until heated through.

To serve, dip soup into individual serving bowls and top with a dollop of sour cream and a sprinkle of fresh parsley.

Yield: 4 to 6 servings

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