Just so everybody can envy us, it's in the mid-60's here in Northern CA, the sun is shining, and my freesias and rhodies should be blooming by next month. This is why we put up with earthquakes, LOL. Sunshine Soup So named because it's high in beta-carotene - invented on the spur of the moment by me. Good hot or cold. Suitable for vegans. 1 lb baby carrots 1/2 tsp salt 1/4 tsp pepper 1 qt of unflavored soy milk or almond milk one 14.5-oz to 16-oz can of stewed tomatoes, preferably Muir Glen or S&W brand (S&W, a regional subsidiary of Del Monte, has less salt than any other major brand) three 2" sprigs of fresh basil, marjoram, parsley or oregano, or substitute 1 tsp dried herb Bring the carrots, salt and pepper to a boil, cover and simmer until very tender. The amount of water to cook the carrots depends on how fresh they are. If fresh, use 1 cup of water and check after 15 minutes. If they are old, cook the carrots in 1-1/2 cups of water and test in half an hour. Most of the water should have evaporated; if not, uncover and cook over high heat until there is approximately 1/2 cup water left - measurement is NOT critical. Let cool slightly before blending (this reduces splashing). Using a blender, puree the tomatoes with the herbs - if using fresh herbs, discard any woody stems. Working in batches, puree the carrots with the tomato puree and the soy or almond milk. Taste for seasoning. Depending on how salty the tomatoes are, you may need more salt, although this will increase sodium content considerably. In each soup bowl, float one whole herb leaf or a parsley leaf, for an attractive appearance. Makes about 1-1/2 qts of soup.

I read this posting every day and have gotten some great recipes but this is my first venture into posting my own. This is one of my all time favorite recipes. I always have a couple cans of salmon in the cupboard and usually some ready made pie crusts in the freezer. This one tastes so good! We have half one night and half for leftovers another. Salmon Foldover Pie 2 TBS. butter 1 med sized onion, chopped (about a cup) 1 celery stalk, chopped (1/3 cup) 1 tsp. dried dill 1 can cream of mushroom soup 1 can(15oz) salmon, drained and flaked 2 eggs 1 cup dry bread crumbs 2 9-inch pie crusts Preheat the oven to 375. In a skillet heat the butter and saute the onion and celery for 5 to 8 minutes, or until soft. Remove from heat and add the dill, soup, salmon, 1 egg, and bread crumbs: mix until well combined. Place each pie crust on a cookie sheet and place half the salmon mixture on one side of each crust about 1 inch from the edge. Beat the remaining egg and brush the edges of the dough with it. Fold the dough over the salmon and pinch the edges together to seal. Prick the top with a fork. Brush the dough with the egg and bake for 30 to 35 minutes or until golden brown.

Sounds delicious! Might be on my agenda this weekend, as I'm preparing birthday lunch for my now 11 year old GS!

From the recipe, Jasdip is correct and explained it well. Grammatically, the "crushed" portion of the phrase modifies the entire phrase, so it would be rephrased as Crush 3 cups of chips. If it was 3 cups crushed chips, "chushed" would only modify the chips, therefore the rephrase would be Take 3 cups of crushed chips meaning of course crush them and fill up the measure to 3 cups worth. Since you found that 3 cups of crushed chips was too much, it helps illustrate the point that how recipes are stated can make a big difference in the outcome and a seemingly innocuous phrase can be a big difference. Not unlike "Hey let's eat Grandma!" vs. "Hey Grandma let's eat!"