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Note:  I lightened this recipe up by substituting 2 tablespoons cream cheese instead of a can of milk. Onions, carrot & spinach -- heat until just wilted. The finished product.  Total prep & cook time is about 20 minutes. 1/4 cup chopped onion 1/4 cup chopped carrot 1/2 tablespoon minced garlic 1 tablespoon butter 1 - 1/2 cups tightly packed fresh chopped spinach, divided 2 tablespoons cream cheese  1 can (10 3/4 oz) tomato soup 1 can of water salt black pepper In your soup pot, melt butter over medium heat  Add onions, carrot & garlic.  Mix in 1 cup spinach.  Stir until spinach is just wilted. Add the cream cheese -- stirring to melt the cheese and coat the mixture.  Add tomato soup and continue to stir.  Add 1 can of water, remaining spinach, salt and pepper. Cover and allow to simmer about 10 minutes -- stirring occasionally.  (The cream cheese will melt entirely.) Nutrition:  A 1/2 cup serving is ~180 calories. Serving suggestions:  perfect wi

1/2 cup butter 6 medium yellow onions, sliced (Vidalia preferred) 1 can cream of chicken soup 1 cup milk 2 cups Swiss cheese, grated  Salt Pepper 3 - 4 thick slices of sour dough or french bread Preheat oven to 350F. Grease a 2-quart shallow baking dish. Melt butter in a large skillet.  Add onions and cook until tender and translucent, stirring frequently.  Transfer onion to prepared baking dish, reserving some of the melted butter.  Combine soup, milk, salt & pepper in a mixing bowl.  Pour over onions.  Sprinkle with grated cheese.  Take bread slices and dip in reserved butter.  Arrange slices, butter-side up, over onion mixture to cover completely.  Bake about 30 minutes until bread is browned.  Serve hot.

I couldn't quite put my finger on why the new DNC logo looked so familiar...  when I realized that I passed it everyday on my way to work. Setting aside that I find the Dem's minimalist approach to their new look boring to the point of unappealing, I wonder how long before there's a trademark dispute.  Just the sort of cable-kibble that can gin itself into a story-of-the-week among "news" organizations that value process and horse-race "commentary" over substative reporting.

8 boneless, skinless chicken tenders 1 cup crushed tortilla chips 1 cup crushed kettle-cooked jalepeno flavor potato chips 1/4 cup sour cream 3 tablespoons light ranch dressing 1 tablespoon olive oil Preheat oven to 400F. Grease a 9x13 baking dish. In one small bowl, mix crushed chips.  In another bowl, mix sour cream, ranch dressing and olive oil. Coat each chicken tender with sour cream mixture, then dredge through chips and place in baking dish.  When all the tenders are in place, take remaining crushed chips and mix with remaining sour cream mixture.  With a fork or spoon, spread onto the tops of the tenders to fill in any gaps. Bake for 15-20 minutes until cooked thoroughly.  Remove from oven and let stand for a few minutes to set. Serve with salad. (Each tender = ~150 calories)

As ably demonstrated by this screen shot from ABC News.com and the top story about a gay Saudi diplomat seeking asylum... and wherein the reader is given additional "related" stories such as "9/11 Planners:  Where are they now?". WTF?!

1/2 pound mushrooms, clean & sliced 3/4 cup. sherry 4 cups heavy cream 1/2 pound Brie cheese 2 tablespoons butter 4 cups chicken stock 2 tablespoons corn starch 3/4 cup chopped green onions Salt & pepper Slice some of the Brie and reserve for croutons.  Cube remaining cheese to get it ready for the pot. In a large pot, saute mushrooms in butter.  Deglaze pan with about 1/4 cup of the sherry.  Add chicken stock and cream.  Bring to a boil.  Combine remaining sherry with corn starch and add to soup.  Continue to boil, stirring continously -- season to taste with a couple of pinches of salt & pepper.  Reduce heat.  Add green onions.  Add cubed Brie to soup in small batches, stirring continously. Portion to individual bowls, top with croutons and sliced Brie.  Place in hot oven to brown the croutons and cheese.