By Judyrae Kruse Herald Columnist
How perfect is this — the menu for tonight — a favorite soup for supper and a new and different pie for dessert. And the recipes to go with them, too.
I say that’s a terrific way to brighten a Monday morning, so I say let’s give Dee G. Peterson of Everett a big round of applause.
She tells us, “I know some people are counting calories this time of year, but … this soup is definitely NOT low on calories.
“It’s our favorite, as well as many others’ I’ve passed this along to.”
Dee adds, “I can’t remember who wanted different pie crusts, but here’s quite a different one I think she’ll like.
Baked potato soup
4-5 large baking potatoes, baked and cubed
1 cube (1/2 cup) butter — no substitutes
1 onion, chopped
1 quart half-and-half
1 quart chicken broth
4 teaspoons chicken bouillon
1/2 cup potato buds
1/2 teaspoon basil
1/2 teaspoon seasoned salt
1/2 cup flour
Set baked potatoes aside.
Melt the butter in a large pot and stir in the onion, half-and-half, chicken broth, chicken bouillon, potato buds, basil, seasoned salt and flour, mixing thoroughly.
Cover and simmer 25 minutes.
Stir in reserved potatoes and heat through.
Ladle into bowls and top with sour cream, grated cheese and bacon bits.
Cherry cheese pie
3 cups crispy rice cereal, crushed
1/2 cup butter, melted
1/4 cup sugar
1 package (8 ounces) cream cheese, softened
1 can sweetened evaporated milk
1/2 cup lemon juice
1 teaspoon vanilla
1 can cherry pie filling (or other fruit filling)
For the crust, combine the cereal, butter and sugar; mix well and press into a 9-inch pie plate.
Bake at 400 degrees 5 minutes. Remove from oven and cool.
For the filling, beat cream cheese until fluffy; add sweetened milk and mix until smooth.
Stir in the lemon juice and vanilla and pour into the pie shell.
Top with the cherry pie filling and refrigerate until needed.
Makes 1 pie.
The next Forum will appear in Wednesday’s Good Life section.