Contents:

Sour Cream Tips

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Soups and Spreads Breads Main Dishes Vegetables Salads and Dressings Desserts .

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"Something old, something new" is more than a bride's reminder rhyme on her wedding day. It can also be applied to the manufacturing changes in sour cream since grandmother let cream "go sour." Today's uniform dairy-fresh, high quality cultured sour cream is made from fresh sweet cream. Grandmother learned that cakes and breads made with sour cream were lighter and stayed fresh longer. Today's homemaker enjoys all the "old-fashioned" flavor of sour cream with modern, fresh sour cream available at her door or in her favorite store. Versatile sour cream can be used in a wide variety of recipes to make ordinary foods taste extraordinary. This booklet brings you ever-popular recipes using this dairy food ranging from soups to salads, from main dishes to desserts. And, in keeping with "something old, something new" these Fitfin' recipes have been designed for easy clipping to add to your 3" x5" recipe card file. For easy filing, all back-to-beck recipes are in the same category. Another innovation in this sour cream sampler is the ;$ symbol which indicates sour cream dishes that can be successfully frozen. "111!1!!.~ Let this "Sampler of Modern Sour Cream Recipes" introduce you to the wonderful world of sour cream cookery which is as wide as your imagination.
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Dairy Sour Cream

This modern dairy product is a light cream of custard-like consistency with a characteristic tangy flavor produced by the addition of a culture or lactic acid starter. It is made from fresh sweet cream (18-20% milk fat content) which is pasteurized and homogenized.

How is it sold? Sour cream is generally sold in 1/2 pint (I-cup) and pint (2-cup) cartons or containers. It is widely used in commercially prepared dips. How should it be stored? Keep it clean, cold and covered. Store in original container of the refrigerator. Dairy sour cream should not be frozen. Calorie Count Dairy sour cream is lower in calories than many foods for substituted: 1 tablespoon dairy sour cream 30 1 tablespoon French-type dressing 60 1 tablespoon mayonnaise 92 How is it measured? Because of sour cream's thick consistency, cups you use for dry ingredients. Sour Cream Cooking Tips In baked products use baking soda as all or part of the leavening agent. Combine the baking soda with other dry ingredients, not with the sour cream. handle sour cream with care. Heat gently, in coldest part

which it can be calories calories calories

it can be measured in the same

To protect its smooth texture, do not boil.

Add to other ingredients just before serving. Always fold sour cream into other ingredients carefully, as overstirring may thin it. When dairy sour cream is mixed in dressings or sauces along with vinegar, lemon juice or comparable acid foods, the sour cream may become thin. Upon storing the product in the refrigerator, it will return to its original consistency . Most dairy sour cream can be whipped. Follow general directions for whipping cream. It will take about five minutes. The sour cream will thin out at the beginning of the whipping process. It will not become as thick as whipping cream but will double in volume.

oups and
Hearty Beef Soup (see page 6)

preads

Hearty Beef Soup

cup (% stick) butter cup water cups shredded potatoes tablespoons chopped onion tablespoon flour cups milk package (3 % oz.) smoked sliced beef I cup (8%-oz. can) whole kernel corn % teaspoon celery seed (optional) I cup dairy sour cream Salt and pepper Dairy sour cream (optional) Chopped parsley (optional) I 2 2 I 4 I

1,4

Heavy covered saucepan, 3-quart

Yield: 10 cups

In saucepan melt butter. Add water, potatoes and onion. Cover, bring to a boil. Turn to simmer and cook until potatoes are done, about 20 minutes. Stir in flour and cook 1 minute. Gradually add milk, stirring constantly. Stir in beef which has been cut into small pieces, undrained corn and celery seed. Gently blend in sour cream. Heat to serving temperature. Add salt and pepper to taste. Serve garnished with a dollop of sour cream and parsley, if desired.

Asparagus Cream SOUp

Heavy saucepans, 2 and 3-quart 2 packages (IO-oz. each) frozen cut-up asparagus I % cups water I cup dairy sour cream 2 tablespoons butter 2 tablespoons regular all-purpose flour I teaspoon salt I teaspoon chicken stock base* Dash of pepper 3 cups milk Yield: approx. 8 cups

In 2-quart saucepan place asparagus and water; cover and bring to a steam. Reduce heat; simmer until tender. Puree asparagus with cooking liquid; blend in sour cream; set aside. In 3-quart saucepan melt butter; blend in flour, salt, chicken stock base and pepper. Remove from heat; gradually add milk. Cook over medium heat, stirring constantly, until thickened. Cook 2 additional minutes. Stir in asparagus mixture, Heat to serving temperature.

* Note: One chicken bouillon cube dissolved in 1ft cup boiling water may be substituted for chicken stock base.

Spring Garden Soup

Heavy covered saucepan, 3-quart Yield: 8 cups

2 tablespoons butter I cup minced onion % teaspoon curry powder 2 packages (IO-oz. each) frozen peas 2 cups finely chopped raw potato I cup water 6 chicken bouillon cubes 2 cups boiling water % teaspoon celery salt 2 cups dairy sour cream Parsley

In saucepan melt butter; add onion and curry powder and saute until onion is tender. Add peas, potatoes and 1 cup water. Cover, bring to steam, then reduce heat and simmer 10-15 minutes, until potatoes are tender. Meanwhile, dissolve bouillon cubes in boiling water; add celery salt. In blender or food mill puree vegetables with cooking liquid; blend in bouillon. Chill. Just before serving fold 1% cups sour cream into mixture. Top each serving with dollop of remaining sour cream. Garnish with parsley.

Chili Cuke Dip

Yield: 1% cups cup minced cucumber I tablespoon chopped pimiento I tablespoon Worcestershire sauce 2 teaspoons grated onion I teaspoon lemon juice !fa teaspoon chili powder 2-3 drops Tabasco sauce I cup dairy sour cream

In a small bowl combine cucumber, pimiento, Worcestershire sauce, onion, lemon juice, chili powder and Tabasco sauce. Gently blend in sour cream. Cover and chill at least 1 hour before serving.

Dilly Cheese Dip

%
cup shredded Cheddar cheese I tablespoon prepared horseradish % teaspoon dill weed I cup dairy sour cream

Yield: 114 cups

In a small bowl combine cheese, horseradish and dill weed. Gently blend in sour cream. Cover and chill at least 1 hour before serving.

Chilled Blueberry Soup

1.-

Heavy saucepan, 2-quart 1 package (12 oz.) frozen blueberries 1 cup water % cup sugar 1 lemon, thinly sliced 1 cinnamon stick 2 tablespoons lemon juice 1 cup dairy sour cream 2 tablespoons confectioners sugar Lemon slices Dairy sour cream Cinnamon

---' Yield: 2% cups

In saucepan combine blueberries, water, sugar, lemon slices and cinnamon. Bring to a boil over medium heat. Reduce heat and simmer 15 minutes. Sieve mixture; chill. To serve, blend lemon juice into chilled mixture. Combine sour cream and confectioners sugar; fold into mixture. Serve in chilled bowls topped with a slice of lemon, a dollop of sour cream and a dash of cinnamon.

Tuna Spread
Yield: 2 cups 1 can (7 oz.) tuna, drained and broken into pieces % cup finely chopped celery 3 tablespoons chopped pimiento-stuffed olives 1 teaspoon dry mustard % teaspoon leaf thyme 1 % teaspoons (% envelope) unflavored gelatin 1 cup dairy sour cream Bread Sliced pimiento-stuffed olives

In a small bowl combine tuna, celery, olives, mustard and thyme. Sprinkle gelatin over sour cream and gently fold into sour cream; fold into tuna mixture. Cover and chill at least 1 hour before serving. Serve on toasted bread. Garnish with olive slices.

reads

Cinnamon Coffeecake
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Buttered tube pan, 10-inch OR scalloped tube pan, 7-cup

Preheated 3500

oven

cup firmly packed light brown sugar % cup chopped nuts 1 tablespoon sugar 111z teaspoons cinnamon liz 1 2 1 cup (1 stick) butter cup sugar eggs teaspoon vanilla teaspoon lemon juice cups sifted regular all-purpose flour teaspoon baking powder teaspoon baking soda cup dairy sour cream

2 1 1 1

In a small bowl combine brown sugar, nuts, 1 tablespoon sugar and cinnamon; set aside. In a mixing bowl cream butter; gradually add 1 cup sugar; beat until light and fluffy. Beat in eggs, one at a time. Blend in vanilla and lemon juice. Sift together flour, baking powder and baking soda; add to creamed mixture alternately with sour cream, beginning and ending with dry ingredients. Pour half the batter into pan; sprinkle with brown sugar mixture. Add remaining batter. Bake 45-50 minutes. Cool 10 minutes on wire rack; carefully turn out of pan. Serve warm.

Golden Ring Coffeecake

Buttered ring mold, 6l1z-cup Preheated 3500 oven 1 package active dry yeast cup warm water cup dairy sour cream 1 egg, slightly beaten 2 tablespoons butter, melted 3 cups sifted regular all-purpose flour 6 tablespoons sugar 1 teaspoon salt Va teaspoon baking soda Butter, melted

% %

cup dairy sour cream cup firmly packed light brown sugar liz teaspoon vanilla % cup chopped walnuts

% %

Dissolve yeast in water. Blend in sour cream, egg and butter. Sift together dry ingredients; gradually stir into yeast mixture. On floured board knead until smooth (about 5 minutes). Place in buttered bowl; brush with melted butter. Set in warm place until doubled. Form roll about 25-inches long; place in mold. Set in warm place to double. Bake 30 minutes. Turn out on rack. In 1-quart saucepan combine sour cream and sugar; cook over medium heat, stirring occasionally, to 2250 F. or until mixture makes a soft ball in cold water. Add vanilla. Cool to lukewarm; beat until it starts to thicken. Drizzle over coffeecake; sprinkle with walnuts.

10

Flaky Biscuits
2 cups sifted regular all-purpose flour 1 tablespoon baking powder lfz teaspoo n saIt % teaspoon baking soda % cup (lh stick) butter % cup (12 tablespoons) dairy sour cream % cup milk Butter, melted

Baking sheet

Preheated 4500 oven Yield: 16-18

In a mixing bowl sift together flour, baking powder, salt and baking soda. Using 'pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. Blend in sour cream. Stir in milk until dough clings together. On lightly floured surface knead lightly. Pat or roll about Ih-inch thick. Cut out biscuits with floured 2-inch diameter biscuit cutter. Transfer to baking sheet. Bake 10-12 minutes. Remove from oven and brush tops with melted butter.

Prune Bread
%

cup (l/z stick) butter 1 cup sugar 3 eggs 2l!J cups sifted regular all-purpose flour 1 teaspoon allspice 1 teaspoon cinnamon 1 teaspoon baking powder lfz teaspoon baking soda lfz teaspoon salt Ih teaspoon ground cloves lfz cup dairy sour cream 1 tablespoon lemon juice 1 cup cooked pitted chopped prunes

Buttered loaf pan, 9 x 5 x 3-inch

Preheated 3500 oven 1 loaf

In a rmxmg bowl cream butter; gradually add sugar and beat until light and fluffy. Beat in eggs, one at a time. Sift together flour, allspice, cinnamon, baking powder, baking soda, salt and cloves. Add to creamed mixture alternately with sour cream, beginning and ending with dry ingredients. Mix just until blended. Combine lemon juice with prunes; add to batter. Turn into pan. Bake 50-60 minutes. Turn out of pan onto wire rack to cool.

11

Fruit Kuchen
Preheated 3500 oven Buttered baking dish, 12 x 7 liz x 2inch 10-12 servings 2 cups sifted regular all-purpose flour liz cup sugar 4 teaspoons baking powder % teaspoon salt 14 teaspoon mace 1 egg 1 cup milk % cup (1/2 stick) butter, melted Il1z cups thinly sliced fresh apples, peaches, pears or plums 2 tablespoons sugar 1 teaspoon cinnamon 1 cup dairy sour cream

In a bowl sift together flour, sugar, baking powder, salt and mace. Beat together egg and milk; stir in butter; add to dry ingredients and stir just until blended. Spread batter in baking dish. To prepare topping: Arrange fruit slices in rows on batter. Mix together 2 tablespoons sugar and cinnamon; sprinkle over fruit. Bake 35 minutes. For glaze: Upon removing from oven, spread sour cream evenly over kuchen. Return to oven 5 minutes to glaze sour cream. Cool 10 minutes on wire rack. Cut into squares and serve warm. After completely cooled, keep in refrigerator. Reheat to serve.

Cinnamon Nut Bread

'*

Buttered loaf pan, 9 x 5 x 3-inch

Preheated 3500 oven 1 loaf

% cup (liz stick) butter Il1z cups firmly packed light brown sugar 2 eggs 2l1z cups sifted regular all-purpose flour Il1z teaspoons cinnamon Il1z teaspoons baking soda % teaspoon baking powder liz teaspoon salt 1112 cups dairy sour cream Il1z cups chopped nuts

In a rmxmg bowl cream butter; gradually add brown sugar and beat until light and fluffy. Beat in eggs, one at a time. Sift together flour, cinnamon, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beginning and ending with dry ingredients. Stir in nuts. Turn into pan. Bake 45-50 minutes. Turn out of pan onto wire rack to cool.

12

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Chicken Stroganoff
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Scrambled Eggs And Sour Cream

Skillet 5 eggs liz cup dairy sour cream liz teaspoon salt Va teaspoon pepper 2 tablespoons butter 2 tablespoons chopped green onion Paprika Parsley 4 servings

Beat eggs, sour cream, salt and pepper just until blended. Melt butter in skillet. Add onion and saute until tender. Pour in egg mixture and cook over low heat until done. Turn portions of egg mixture with spatula as it begins to thicken; do not stir and do not overcook. Garnish with paprika and parsley.

Chicken Stroganoff
Baking pan, 13 x 9 x 2in~h 2 broiler-fryer chickens (2l1z-3 Ibs. each), cut up 1 cup regular all-purpose flour 1 tablespoon salt 1 tablespoon paprika 2 teaspoons poultry seasoning liz teaspoon pepper Butter 1 pound fresh mushrooms, halved or sliced liz cup chicken broth OR 1 chicken bouillon cube dissolved in liz cup boiling water 2 cups dairy sour cream at room temperature Chopped parsley Preheated 350 oven 8 servings
0

Combine flour and seasonings. Coat chicken pieces with flour. Save remaining flour. In skillet melt 1;4 cup (% stick) butter. Brown chicken, adding butter as needed. Remove from skillet. Saute mushrooms 8-10 minutes; remove, drain and set aside. Pour drippings into baking pan; add chicken, skin side up. Bake 30-35 minutes. Transfer to warm platter. Pour drippings into bowl; let fat rise. MeasureS tablespoons fat into pan. Blend in 3 tablespoons seasoned flour. Stir in broth. Cook, stirring constantly, over low heat until thickened. Cook 2 more minutes. Add mushrooms; cook, stirring constantly, about 1 minute. Stir in sour cream. (Do not boil.) Pour over chicken. Sprinkle with parsley.

14

Hungarian Steak And Noodles

Covered easserele, 2l1z-quart I package (8 oz.) medium noodles 2 pounds round steak, cut liz-inch thick 2 tablespoons flour I teaspoon salt 14teaspoon pepper 3 tablespoons butter 2 tablespoons water 2 tablespoons flour I tablespoon instant minced onion liz teaspoon garlic salt liz teaspoon Worcestershire sauce 14teaspoon pepper I cup dairy sour cream at room temperature 2 cups cottage cheese Preheated 3500 oven 6 servings

Cook noodles; drain and set aside. Cut meat into serving pieces. Mix 2 tablespoons flour, salt and lf4 teaspoon pepper; coat meat with mixture. In large skillet, with cover, melt butter; brown meat slowly. Add water, cover and simmer 20 minutes. Remove meat from skillet. Into drippings blend 2 tablespoons flour, onion, garlic salt, Worcestershire sauce and lf4 teaspoon pepper. Stir in % cup sour cream. Mix noodles with cottage cheese and sour cream sauce. Tum into casserole; top with meat. Cover; bake 25 minutes. Remove cover; spoon on remaining sour cream; sprinkle with pimiento and parsley, if desired. Return to oven 5 minutes.

Meat Balls Baked In Sour Cream

Shallow casserole, I-quart 2 pounds ground beef liz cup chopped onion lh cup chopped pimientostuffed olives 2 eggs, slightly beaten I teaspoon salt ~ teaspoon pepper ~ cup Ph stick) butter 2 tablespoons flour 112 cup water I teaspoon lemon juice liz teaspoon Worcestershire sauce ~ teaspoon paprika ~ teaspoon salt I cup dairy sour cream at room temperature Preheated 3500 oven 8 servings

In a bowl lightly mix beef, onion, olives, eggs, salt and pepper just until blended; shape into 24 balls. In a skillet melt butter; brown meat balls slowly on all sides and cook until done. Place in casserole. Pour off fat in skillet reserving 2 tablespoons; blend in flour. Add water, lemon juice, Worcestershire sauce, paprika and salt; cook over medium heat, stirring constantly, until thickened. Cook 2 additional minutes. Remove from heat; carefully blend in sour cream; pour over meat balls. Place in oven for 10-15 minutes. Garnish with chopped parsley, if desired.

15

Spanish Steak With Sour Cream Sauce

Large covered skillet 3 pounds round steak, cut %-inch thick 12 teaspoons salt ~ teaspoon pepper l/z cup regular all-purpose flour 2 tablespoons butter 1 can (l lb.) tomatoes 1jz cup chopped green pepper 1!J cup chopped onion 1 tablespoon regular all-purpose flour 1 cup dairy sour cream at room temperature 6-8 servings

Cut meat into serving pieces; sprinkle with salt and pepper. Coat meat with flour and score with a sharp knife. Coat again with flour. In skillet melt butter; brown meat slowly on all sides. Combine tomatoes, green pepper and onion; pour over meat. Cover and simmer over low heat 2-2% hours until meat is fork-tender. Transfer meat to a warm platter. Into liquid in skillet blend 1 tablespoon flour; cook, stirring constantly, until thickened (about 5 minutes). Remove from heat and stir in sour cream. Serve immediately over Spanish Steak.

Pot Roast With Sour Cream Topping

Preheated 3250 oven Covered baking dish OR ovenproof skillet 6-8 servings

1 tablespoon butter 3-4 pound beef pot roast, (round or blade bone) 1 teaspoon salt 14 teaspoon pepper 1jz teaspoon monosodium glutamate 1 can (101jz oz.) condensed cream of celery soup l/z cup raw onion rings 1 cup dairy sour cream at room temperature teaspoon prepared horseradish

cup water 2 tablespoons regular all-purpose flour 2 cups drippings

In large skillet melt butter; brown meat slowly. Place in baking dish; sprinkle over salt, pepper and monosodium glutamate. Spread soup over top of roast; add onions. Cover; bake 2112-3 hours or until meat is tender. Pour off 2 cups drippings; set aside for gravy. Gently blend horseradish into sour cream. Spread on top roast; return to oven, uncovered, 3-5 minutes to glaze sour cream. Gravy: Gradually add water to flour to make smooth paste. In saucepan heat drippings to boiling. Remove from heat; gradually add flour mixture, stirring constantly. Return to heat and cook, stirring cons tan t l y , until thick. Cook 2 more minutes.

: 16

Orange Ginger Pork Chops (see page 18)

Paprika Schnitzel
Large covered skillet tablespoons flour teaspoons paprika teaspoon salt veal cutlets (about 1112 Ibs.) 2 tablespoons butter 1 can (4 oz.) sliced mushrooms Mushroom liquid 1 tablespoon butter lh cup chopped onion 2 tablespoons flour 1 cup milk 1 bay leaf, crushed lh teaspoon caraway seed 1 cup dairy sour cream at room temperature Salt 3 2 1 6 17 6 servings

Combine flour, paprika and salt; coat meat with mixture. In skillet melt 2 tablespoons butter; brown meat slowly, about 10 minutes for each side. Drain mushrooms; set aside. Add mushroom liquid to skillet; cover and simmer until meat is fork-tender. Remove meat to warm platter. To make sauce: Add 1 tablespoon butter, onion and reserved mushrooms to drippings in skillet; saute until onion is tender. Stir in 2 tablespoons flour. Remove from heat; gradually stir in milk; add bay leaf and caraway seed. Cook over medium heat, stirring constantly, until thickened. Cook 2 additional minutes. Blend in sour cream. Season to taste with salt. Pour sauce over meat.

Orange Ginger Pork Chops

Large covered skillet 6 lean pork chops 1.4 cup orange juice 1/2 teaspoon salt 1 teaspoon ground ginger 6 orange slices (1 large orange) % cup dairy sour cream 6 servings

In skillet brown chops well over medium heat (about 10 minutes per side). Add orange juice, cover and simmer about 30 minutes. Uncover, sprinkle chops with salt and ginger and top each with an orange slice. Cover and cook 10-15 minutes more or until chops are fork-tender. Remove chops to an ovenproof platter and top each with sour cream. Place under broiler about 1 minute; serve immediately.

Ham And Cheese Noodle Casserole

Buttered casserole, 2quart Preheated 375 oven 6 servings
0

1 package (8 oz.) wide

noodles 2% cups (% lb.) diced cooked ham 2 cups (8 oz.) shredded Swiss cheese % cup chopped green pepper 2 tablespoons chopped onion 1 teaspoon salt 1 cup dairy sour cream 2 green pepper rings for garnish

Cook noodles according to package directions; drain. In a large bowl toss together noodles, ham, cheese, green pepper, onion and salt. Gently blend in sour cream. Turn into casserole. Bake 25-30 minutes or until cheese melts and casserole is heated through. Top with green pepper rings.

18

Fish Sticks With Mock Hollandaise

Heavy saucepan, I-quart 1 package (10 oz.) frozen fish sticks 1 package (10 oz.) frozen cut green beans % cup dairy sour cream 1 egg yolk 2 tablespoons lemon juice % teaspoon salt Ih cup dairy sour cream at room temperature Cayenne pepper 3-4 servings

Cook fish sticks and green beans separately according to individual package directions. To prepare sauce: In saucepan mix % cup sour cream with egg yolk, lemon juice and salt. Cook over low heat, stirring constantly, until thickened. Remove from heat; stir in lh cup sour cream. (Sauce yield: % cup) Drain green beans; place in serving dish, top with fish sticks. Pour sauce over all. Sprinkle lightly with cayenne pepper.

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Herbed Fish Bake

Large shallow casserole 2 tablespoons butter * 2 pounds frozen halibut steak, l-inch thick, thawed 1 can (4 oz.) sliced mushrooms 3 tablespoons mushroom . liquid 2 tablespoons regular all-purpose flour 1 teaspoon salt % teaspoon savory % teaspoon tarragon 1/8 teaspoon pepper 1% cups dairy sour cream Paprika Lemon slices % cup chopped parsley 19

Preheated 3500 oven 4 servings

In casserole melt butter; add halibut. Drain mushrooms reserving 3 tablespoons mushroom liquid. In a bowl combine mushrooms, mushroom liquid, flour, salt, savory, tarragon and pepper. Gently fold in sour cream. Spoon mixture over halibut; sprinkle with paprika. Bake 30 minutes. Remove from oven; dip lemon slices in parsley and arrange on halibut. Serve with additional lemon slices, if desired.

* Note: If fresh fish is used, % cup

stick) butter is needed.

(lh

Seafood Cashew Casserole

Buttered casserole, l1!zquart Preheated 3500 oven 46 servings

1 package (9 oz.) frozen

lobster tails 1 package (6 oz.) frozen crab meat, thawed and drained % cup (I/z stick) butter 1 cup chopped celery % cup chopped onion % cup chopped green pepper 112 cup water 2 tablespoons milk 2 tablespoons cornstarch 1 tablespoon soy sauce 3-4 drops Tabasco sauce 1 cup dairy sour cream 1 can (3 oz.) chow mein noodles 'h cup coarsely chopped cashew nuts

Cook lobster according to package directions; remove meat from shells and cut into chunks. If necessary, remove any shell or cartilage from crab meat; cut up large pieces. Set seafood aside. Meanwhile, in a skillet melt butter; add celery, onion and green pepper and saute until tender. Combine water, milk, cornstarch and soy and Tabasco sauces; stir into skillet. Cook over low heat, stirring constantly, until thickened (about 5 minutes). Stir in sour cream. Remove from heat. Add lobster and crab meat. Turn into casserole; sprinkle noodles and nuts over top. Bake 30-40 minutes.

................................................................................

Shrimp Bake With Sour Cream

4 Individual ramekins Preheated 3750 oven 4 servings

1 package (1 lb.) frozen

shelled deveined shrimp 1 cup dairy sour cream % cup (112 stick) butter, softened 1 tablespoon regular all-purpose flour 1 tablespoon sugar % teaspoon dry mustard % teaspoon basil Dash of salt 2 tablespoons lemon juice 'h cup fine dry bread crumbs % cup (112 stick) butter, melted

Cook shrimp according to package directions. Divide shrimp into ramekins. In a I-quart saucepan heat sour cream over low heat until warm. Stir in softened butter until melted. Remove from heat. In a bowl combine flour, sugar, dry mustard, basil and salt; blend into sour cream; stir in lemon juice. Cook over low heat, stirring constantly, until thickened. Pour over shrimp. Mix crumbs and % cup butter; sprinkle over sauce. Bake 12 minutes. Serve immediately.

20

egetables
Cabbage And Apples German Style (see page 22)

Cabbage And Apples German Style

Large covered skillet 2 tablespoons butter cup finely chopped onion 2 tablespoons sugar 6 cups shredded red cabbage lh cup red wine vinegar 2 teaspoons salt 1 cup diced cooking apple (approx. 1 large apple) 2 tablespoons sugar I1h cups dairy sour cream at room temperature Apple slices (optional) 810 servings

In skillet melt butter; saute onion with 2 tablespoons sugar 5 minutes. Stir in cabbage, vinegar and salt; cover and simmer 10 minutes. Add apple and 2 tablespoons sugar; cover and cook about 5 minutes. Transfer to heated platter; spoon sour cream over center of cabbage. Garnish with apple slices, if desired.

Creamy Stuffed Baked Potatoes

Baking sheet Preheated 4000 oven 6 servings 3 large baking potatoes cup dairy sour cream 1 tablespoon grated onion 1 teaspoon salt Ih cup shredded Cheddar cheese OR % cup crumbled Blue cheese
3

Bake potatoes 1 hour. Increase temperature to 4500 Cut potatoes in half lengthwise; scoop out potato; set shells aside. In a mixing bowl whip potatoes; add sour cream, onion and salt; beat until fluffy. (Potatoes may be slightly more moist than usual.) Fold in cheese. Divide into shells, Return to oven 12-15 minutes or until hot and lightly browned. (Caution: Remove from oven and serve immediately.) Note: Potato shells may be stuffed, placed on tray in freezer to harden, then wrapped in moisture-vapor-proof wrapping. Bake in a preheated 400 oven, 45-55 minutes.
0

22

Broccoli With Sour Cream Sauce

Double boiler 1 bunch fresh broccoli (about Ilfz Ibs.) OR 2 packages (IO-oz. each) frozen broccoli 2 tablespoons butter 2 tablespoons minced onion 2 teaspoons sugar 1 teaspoon vinegar Va teaspoon pepper Ilfz cups dairy sour cream 1,4 cup chopped nuts 6 servings

Cook broccoli. Meanwhile, in top of double boiler melt butter; saute onion until tender. Stir in sugar, vinegar and pepper. Gently blend in sour cream. Place top of double boiler over warm, not boiling, water. Heat until sauce is warm. Serve over broccoli. Top with nuts.

Corn And Asparagus a la Sour Cream

Heavy saucepan, Ilfzquart 1 package (10 oz.) frozen corn 1 package (10 oz.) frozen asparagus spears 1 cup dairy sour cream % cup crumbled Blue cheese 1 tablespoon chopped onion 1 teaspoon white vinegar 1 teaspoon salt 1 tablespoon butter 4-6 servings

Cook corn and asparagus separately in unsalted water according to package directions. Meanwhile, in saucepan blend sour cream, cheese, onion, vinegar and salt; stir over low heat until hot. Drain vegetables thoroughly; arrange on warm platter. Dot with butter; pour hot sauce over vegetables. Serve immediately.

23

Mushrooms In Sour Cream

Large skille~ 8 slices bacon, cut up cup minced onion 1 pound fresh mushrooms, sliced * 1 teaspoon flour 1 cup dairy sour cream 1 teaspoon Worcestersh ire sauce Toast

---

4-6 servings

In skillet fry bacon until crisp; drain on absorbent toweling. Pour off all but 2 tablespoons of drippings. Add onion and mushrooms; saute 10 minutes over low heat. Stir in flour. Add sour cream and Worcestershire sauce. Cook over low heat, stirring constantly, until heated through. Spoon over toast. Sprinkle on bacon.

* Note: To retain natural color of mushrooms, sprinkle with lemon juice or lemon juice diluted in water; toss lightly.

Succotash With Franks

Shallow baking dish, I-quart 1 cup water teaspoon salt 1 package (10 oz.) frozen succotash 8 frankfurters, cut in l-inch pieces % cup dairy sour cream 1 tablespoon prepared mustard % teaspoon caraway seed % teaspoon salt Paprika 4 servings

In a 2-quart saucepan bring water and salt to a boil. Add succotash and frankfurters. Cover pan; cook on high heat until steaming; reduce heat and simmer 10 minutes or until vegetables are tender. Drain. In a bowl combine sour cream, mustard, caraway seed and salt. Blend into succotash and frankfurters. Turn into baking dish. Place under broiler 3-5 minutes until frankfurters are lightly browned. Sprinkle with paprika.

24

alads
Cardinal

ressings

Salad Mold (see page 26)

Cardinal Salad Mold

Salad mold, 8-cup 8-10 servings

TOP LAYER:
1 package (3 oz.) orange flavor gelatin 1 cup boiling water l1/z cups dairy sour cream 1 tablespoon lemon juice 1 teaspoon grated orange rind % teaspoon salt

BOTTOM LAYER:
1 package (3 oz.) lemon flavor gelatin 3,4 cup boiling water 1 can (l lb.) d iced beets % cup beet liquid 3 tablespoons cider vinegar 1 tablespoon grated onion 2 teaspoons prepared horseradish % teaspoon salt 1 package (3 oz.) cream cheese lIz cup diced celery

Top Layer: Dissolve gelatin in water. Chill until jelly-like in consistency. In a mixing bowl whip until fluffy (about 3 minutes); fold in sour cream, lemon juice, orange rind and salt. Turn into mold which has been rinsed with cold water; chill until set. Meanwhile, prepare Bottom Layer: Dissolve gelatin in water. Drain beets, reserving liquid; set beets aside. To liquid add water to make % cup. Add to gelatin with vinegar, onion, horseradish and salt. Chill until jelly-like in consistency. Form cream cheese into tiny balls; fold into gelatin with celery and beets. Pour over Top Layer; chill until firm. Serve with cheese and cold cuts.

Nippy Sour Cream Potato Salad

Yield: 6 cups 2 tablespoons grated onion 2 tablespoons chopped parsley 2 tablespoons chopped dill pickle 2 tablespoons chopped pimiento 2 tablespoons vinegar 1 tablespoon prepared mustard 1 teaspoon salt Va teaspoon pepper 1 cup dairy sour cream 4 cups diced cooked potatoes 1 cup chopped celery 3 hard-cooked eggs, chopped

In a large bowl combine onion, parsley, pickle, pimiento, vinegar, mustard, salt and pepper; gently fold in sour cream. Add potatoes, celery and eggs; toss lightly. Cover and chill at least 1 hour to blend flavors.

26

Frozen Fmit Salad

1 cup dairy sour cream 2 tablespoons frozen concentrated orange juice, thawed 1 tablespoon lemon juice 1 teaspoon sugar % teaspoon prepared mustard % teaspoon salt 1 can (8 to 9 oz.) crushed pineapple, drained 3,4 cup halved seeded grapes 3,4 cup diced peaches Salad greens

6 Individual salad molds, approx. 6ounces each

6 servings

In a chilled bowl with chilled beaters whip sour cream until thick and doubled in volume (takes about 5 minutes). In a bowl mix together orange juice, lemon juice, sugar, mustard and salt; gently blend in sour cream. Fold in pineapple, grapes and peaches. Divide into individual molds; freeze. Unmold onto greens on chilled plates.

Carrot Slaw
Yield: approx. 2 cups 1 teaspoon sugar 1 teaspoon lemon juice % teaspoon salt Dash of ground cloves % cup dairy sour cream 1% cups grated carrots % cup raisins % cup chopped celery Lettuce cups

In a bowl mix together sugar, lemon juice, salt and cloves; gently blend in sour cream. Add carrots, raisins and celery; toss lightly. Cover and chill. Serve in lettuce cups.

27

Fluffy Fruit Salad Dressing

Heavy saucepan, I-quart Yield: approx. 3 cups

2 eggs, slightly beaten cup sugar % cup orange juice % cup fresh lemon juice 1 teaspoon grated orange rind 2 cups dairy sour cream

lh

In saucepan mix together eggs, sugar and orange juice. Cook over medium heat, stirring constantly, until thickened; blend in lemon juice and orange rind. Cool. Gently fold in sour cream. Cover and chill; serve over fruit salads.

Quick Sour Cream Dressing

Yield:

lh

cup

1112 teaspoons sugar

1 teaspoon cider vinegar % teaspoon salt I/S teaspoon prepared mustard (optional) Dash of freshly ground pepper lh cup dairy sour cream

In a bowl mix together sugar, vinegar, salt, mustard and pepper. Gently blend in sour cream. Delicious on sliced cucumbers, onions, tomatoes or cabbage or as a dressing for chicken or tuna salad.

28

esserts
Frozen Orange Tarts and Frozen Strawberry Pie (see page 30)

Frozen Strawberry Pie

~
'':(if CRUST: 1% cups vanilla wafer crumbs % cup finely chopped nuts % cup (1 stick) butter, melted FILLING: 1% cups sliced fresh strawberries 1 cup sugar 1 egg white 1 cup dairy sour cream Strawberries for garnish Pie plate, 10-inch Preheated 350 oven
0

Crust: In a bowl combine crumbs, nuts and butter; blend thoroughly. Press firmly and evenly on bottom and sides of pie plate. Bake 8-10 minutes; cool. Filling: In a mixing bowl combine strawberries, sugar and egg white; using an electric mixer, beat at high speed until soft peaks form (about 10 minutes). Gently fold in sour cream. Mound into crust; place in freezer. When chilled use a spoon to make swirls on top of filling. Freeze. Note: When using frozen strawberries, substitute 1 package (10 oz.) , thawed but not drained, and decrease sugar to % cup.

Frozen Orange Tarts

Muffin pan, 12-cup Preheated 350 oven 12 tarts
0

'*

CRUST: 2 cups vanilla wafer crumbs % cup finely chopped nuts % cup melted butter FILLING: % cup frozen concentrated orange juice, thawed % cup sugar 1 egg white Yellow and red food coloring 1 cup dairy sour cream

Place paper baking cups in muffin pan. Combine crumbs, nuts and butter; press mixture evenly inside baking cups. Bake 8-10 minutes; cool. Filling: In a mixing bowl combine juice, sugar and egg white. Beat at high speed until soft peaks form (about 10 minutes). Add food coloring. Gently fold in sour cream. Spoon into tart crusts; freeze. To serve: Remove baking cups. Variations: Lemon or Lime Tarts: Substitute (for orange juice and coloring in recipe) % cup frozen concentrated lemonade and yellow coloring, or % cup frozen concentrated limeade and green coloring.
: 30

Raisin Pie
Pie plate, 9-inch CRUST: 1 cup sifted regular all-purpose flour % teaspoon salt 3 tablespoons butter 2 tablespoons lard 3 tablespoons milk FILLING: 3 eggs % cup honey 1 cup dairy sour cream 1 'tablespoon lemon juice 1 cup cooked pitted chopped prunes 1 cup raisins % cup chopped walnuts Preheated 350 oven

Crust: Into a bowl sift together flour and salt. Cut in butter and lard until mixture resembles small peas. Sprinkle milk over flour mixture, 1 tablespoon at a time, mixing lightly with fork after each addition. Shape dough into ball. On floured board roll lIsinch thick into a circle I-inch larger than diameter of pie plate. Fold circle in half over rolling pin. Ease into pie plate. Flute edge. Filling: Beat eggs slightly. Blend in honey, sour cream and lemon juice. Fold in prunes and raisins. Pour into pie shell. Sprinkle nuts over top. Bake 50-60 minutes or until a knife inserted near center comes out clean.

Old-Fashioned Cookies
Buttered baking sheets

---

Preheated 3750 oven Yield: 6 dozen

1 cup (2 sticks) butter 2 cups firmly packed light brown sugar 1 egg 1 teaspoon vanilla 4% cups sifted regular all-purpose flour 1 teaspoon baking powder % teaspoon baking soda % teaspoon salt 1 cup dairy sour cream Raisins OR jelly Sugar

31

In a mixing bowl cream butter; gradually add sugar and beat until light and fluffy. Beat in egg and vanilla. Sift together flour, baking powder, baking soda and salt. Add to creamed mixture alternately with sour cream, beginning and ending with dry ingredients. Chill dough 1 hour. On floured surface roll dough to 1ft-inch thickness; cut with floured 2%-inch cookie cutter. With wide spatula transfer to baking sheet. Dent center of cookie; fill with raisin or drop of jelly. Sprinkle with sugar. Bake 10-12 minutes. Remove immediately to rack to cool. Store in tightly covered container.

Modern Creme Brulee

Shallow baking dish, I-quart OR pie plate, IO-inch package (3% oz.) vanilla pudding and pie filling mix cups milk pears, peeled and thinly sliced package (10 oz.) frozen raspberries, thawed and drained cups dairy sour cream cup firmly packed light brown sugar 4-6 servings

1%

2
1

Cook pudding according to package directions using IlIz cups milk. Pour into baking dish; chill until firm. When ready to serve, arrange pears on top of pudding; top with raspberries. Spread sour cream evenly over fruit to edges; sprinkle with brown sugar. Broil about 3 inches from heat for 1-2 minutes or until sugar caramelizes. Serve immediately. Note: May also be prepared baking dishes .
III

individual

................................................................................

.
425
0

Peachy Cream Cobbler

Preheated Buttered square pan, 8-inch oven

9 servings

1 can (1 lb. 13 oz.) cling 1% 2

1 1 peach slices cups syrup tablespoons cornstarch tablespoon lemon juice teaspoon cinnamon teaspoon nutmeg teaspoon almond extract tablespoons butter recipe for Flaky Biscuits (pg. 11)

% %
2

BISCUIT TOPPING:

GLAZE:
1 cup dairy sour cream 2 tablespoons toasted slivered almonds

Drain peaches; reserve syrup. If necessary, add water to syrup to make 1% cups. In a I-quart saucepan combine cornstarch, lemon juice, cinnamon, nutmeg and almond extract. Gradually stir in syrup. Cook over medium heat, stirring constantly, until thickened. Remove from heat; stir in butter until melted. Add peach slices; pour into bottom of pan. Prepare recipe for biscuits as directed. Spread evenly over peach mixture. Bake 25-30 minutes. To prepare Glaze: Spread sour cream evenly over biscuit topping. Sprinkle almonds over top. Return to oven 3-5 minutes to glaze sour cream. Cut in squares and serve warm.

: 32

Raspberry Filled Cake and Apricot Tarts (see page 34)

Toasted Pineapple Delight

----1 angel food loaf cake (11% oz.) Vz cup (1 stick) butter, softened Vz cup firmly packed light brown sugar % teaspoon cinnamon 6 pineapple rings 1 cup dairy sour cream 6 maraschino cherries

6 servings

Cut cake into 6 slices. Toast one side of cake under broiler. Meanwhile, in a small bowl combine butter, brown sugar and cinnamon. Spread generously on untoasted side of cake slices, extending slightly over edges. Top buttered side of cake slice with pineapple ring; dot with any remaining butter mixture. Broil 1-2 minutes or until golden brown. Serve warm. Garnish each slice with sour cream and a cherry.

33

Raspberry Filled Cake

---% cup (1 stick) butter
1 2 1 2 1 cup sugar eggs teaspoon vanilla cups sifted cake flour tablespoon baking powder teaspoon salt cup milk 2 Round cake pans, 9inch Preheated 350
0

oven

% %

1 package (10 oz.) frozen raspberries, thawed % cup raspberry syrup 2 tablespoons sugar 1% tablespoons cornstarch 1 tablespoon lemon juice 1% cups dairy sour cream

.................................. Apricot Tarts

12 baked tart shells 1 package (11 oz.) dried apricots, cut up 1 cup water % cup sugar 2 eggs, well beaten 2 cups dairy sour cream % teaspoon vanilla % teaspoon almond extract Toasted slivered almonds

Butter and flour pans. Cream butter. Gradually add sugar; beat until fluffy. Beat in eggs, one at a time. Add vanilla. Sift together dry ingredients; add to creamed mixture alternately with milk, beginning and ending with dry ingredients. Spread in pans. Bake 25-30 minutes. After 5 minutes turn out onto racks to cool. Drain raspberries; save % cup syrup. In a small pan combine sugar and cornstarch; gradually add syrup. Cook over medium heat, stirring constantly, until thickened; cook 2 more minutes. Add lemon juice. Chill. Fold syrup and raspberries into sour cream. Spread half the filling between cake layers and the rest on top. Refrigerate until served .
:

Preheated 3500 oven 12 tarts

In saucepan combine apricots and water. Bring to boil; reduce heat and simmer 10 minutes or until apricots are tender. Stir in sugar. Cool. Combine eggs, sour cream, vanilla and almond extract; fold into apricots. Spoon into tart shells. Sprinkle with almonds. Bake 15 minutes. Chill until ready to serve.

Mahogany Cake
3 squares (3 oz.) unsweetened chocolate 112 cup water 1 cup dairy sour cream lfz cup (1 stick) butter 1 cup sugar l/z cup firmly packed light brown sugar 3 eggs 2 teaspoons van ilia 2 cups sifted cake flour 1112 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt

2 Round cake pans, g-inch

Preheated 3500 oven

Generously butter bottoms of pans and dust with flour. In a I-quart saucepan, over low heat, melt chocolate in water stirring constantly. Cool. Stir in sour cream; set aside. In a bowl cream butter; gradually add sugars and beat until fluffy. Beat in eggs, one at a time. Add vanilla. Sift together flour, baking powder, baking soda and salt. Add dry ingredients to creamed mixture alternately with sour cream mixture, beginning and ending with dry ingredients. Divide evenly into pans. Bake 30-35 minutes. Cool in pans on racks 5 minutes. Turn onto racks and cool. Frost and fill with Sour Cream Filling and Frosting and Creamy Chocolate Glaze.

Sour Cream Filling And Frosting

2 tablespoons butter, softened 3112-4 cups (l-Ib. pkg.) confectioners sugar 6 tablespoons dairy sour cream 1 teaspoon vanilla

In a small bowl cream butter; gradually blend in sugar. Stir in sour cream and vanilla until smooth and of spreading consistency. Spread thinly between layers and on top and sides of cake.' Sufficient to fill and frost a two layer 9-inch cake. Note: If necessary, 1 or 2 tablespoons of milk may be added to make frosting of more desired consistency. In a I-quart saucepan, over low heat, melt chocolate pieces in milk, stirring constantly. Remove from heat; stir in sour cream. Cool. Use as a glaze over Sour Cream Frosting on Mahogany Sour Cream Cake.

Creamy Chocolate Glaze

1 cup (6-oz. pkg.) semi-sweet chocolate pieces 2 tablespoons milk 112 cup dairy sour cream

35

american dairy association

Litho in U .S.A.

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