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+metadata, and any other content or labor, has been confirmed to be
+in the PUBLIC DOMAIN IN THE UNITED STATES.
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+Project Gutenberg (https://www.gutenberg.org) public repository for
+eBook #63670 (https://www.gutenberg.org/ebooks/63670)
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-The Project Gutenberg EBook of 50 Wonderful Ways to use Sour Cream from
-Appetizers to Desserts, by Anonymous
-
-This eBook is for the use of anyone anywhere in the United States and most
-other parts of the world at no cost and with almost no restrictions
-whatsoever.  You may copy it, give it away or re-use it under the terms of
-the Project Gutenberg License included with this eBook or online at
-www.gutenberg.org.  If you are not located in the United States, you'll have
-to check the laws of the country where you are located before using this ebook.
-
-Title: 50 Wonderful Ways to use Sour Cream from Appetizers to Desserts
-       Recipes from the Test Kitchen of the American Dairy Association
-
-Author: Anonymous
-
-Release Date: November 7, 2020 [EBook #63670]
-
-Language: English
-
-Character set encoding: UTF-8
-
-*** START OF THIS PROJECT GUTENBERG EBOOK 50 WAYS TO USE SOUR CREAM ***
-
-
-
-
-Produced by Stephen Hutcheson, Lisa Corcoran and the Online
-Distributed Proofreading Team at https://www.pgdp.net
-
-
-
-
-
-
-
-
-
-                             50 _wonderful_
-                              WAYS to use
-                                Lucerne
-                               Sour Cream
-                     _from Appetizers to Desserts_
-
-
-                    RECIPES FROM THE TEST KITCHEN OF
-                     THE AMERICAN DAIRY ASSOCIATION
-
-
-
-
-                          _Why_ Sour Cream[1]?
-
-
-    [Illustration: Why Sour Cream?]
-
-Dear Mrs. Homemaker:
-
-This cookbook has been designed to introduce you to the many wonderful
-ways that sour cream may be used to impart fine flavor and texture to
-the foods you prepare. This book has been developed because we felt that
-the full story of sour cream’s versatility has not been told.
-
-Sour cream does wonders for your meals from soups to desserts. It is not
-a new product. In fact, our grandmothers and their mothers before them
-relied on sour cream to add fine full flavor to their cooking and
-baking.
-
-Perhaps one reason all people are not familiar with the wonders of sour
-cream is a result of the name itself. The word “sour” may be misleading.
-Sour cream today is a far superior product to that used in grandma’s
-day. Today’s product is made from Grade A cream which has been
-pasteurized and homogenized. Lactic culture is added to produce a rich,
-clean, medium sharp cultured flavor.
-
-Sour cream may be obtained from your milkman or at the food store.
-Review the sour cream recipes in this booklet and open the door to new
-taste-thrilling meals. You will be so delighted that sour cream will
-become one of your favorite cooking and baking ingredients.
-
-
-[1]In many communities, dairy sour cream is referred to as SALAD CREAM.
-
-
-
-
-                                contents
-
-
-  APPETIZERS
-      Anchovy Chip Dip                                                 6
-      Shrimp Chip Dip                                                  6
-      Sour Cream and Cheddar Chip Dip                                  6
-      Tangy Sour Cream Dip                                             6
-  BREADS
-      Pineapple Coffee Cake                                           17
-      Prune Bread                                                     18
-      Sour Cream Nut Bread                                            17
-  CAKES
-      Chocolate Cream Cake                                            20
-      Mahogany Sour Cream Cake                                        21
-      Spicy Cream Cake                                                20
-  CANDIES
-      Chocolate Sour Cream Fudge                                      23
-      Creamed Candied Nuts                                            23
-  COOKIES
-      Chocolate Chip Cream Cookies                                    22
-      Chocolate Cream Drops                                           22
-      Sour Cream Date Delights                                        21
-      Sour Cream Oatmeal Cookies                                      22
-  DESSERTS
-      Frozen Cheese and Strawberry Dessert                            19
-      Pineapple Apricot Refrigerator Cheese Cake                      19
-      Delicious Sauce                                                 19
-      Sour Cream and Apricot Dessert Sauce                            20
-  MAIN DISHES
-      Beef Stroganoff                                                  8
-      Chicken Paprika                                                  9
-      Fish Fillets in Sour Cream                                      10
-      Hamburger Stroganoff                                             7
-      Ham Noodle Bake                                                  9
-      Lamb Stew with Sour Cream                                       11
-      Paprika Schnitzel                                                8
-      Sauerkraut Goulash                                              11
-      Stuffed Veal Birds                                              11
-      Swedish Sour Cream Meat Balls                                    8
-      Swiss Steak with Sour Cream Gravy                               10
-      Veal Chops in Sour Cream                                        10
-  SALADS
-      Beet Velvet Salad                                               15
-      California Salad                                                14
-      Caraway Cole Slaw                                               16
-      Frozen Pineapple Salad                                          15
-      Lime Fruit Mold                                                 16
-      Lime-Lemon Layer Salad                                          16
-      Potato Salad with Sour Cream Dressing                           15
-  SALAD DRESSINGS
-      Pineapple Cream Dressing                                        13
-      Sour Cream Dressing                                             14
-      Sour Cream Dressing for Shrimp                                  13
-      Sour Cream Salad Dressing                                       14
-  SANDWICH SPREADS
-      Cheese and Pickle Sandwich Spread                               18
-      Tuna Sour Cream Sandwich Filling                                18
-  SOUPS
-      Potato Soup                                                      7
-  VEGETABLES
-      Asparagus with Horseradish-Sour Cream Sauce                     13
-      Baked Beets Juliene                                             13
-      Corn in Sour Cream                                              12
-      Sour Cream Scalloped Potatoes                                   12
-      Green Beans Supreme                                             12
-
-
-
-
-                              _appetizers_
-
-
-Anchovy Chip Dip
-
-                              Yield—2 Cups
-
-  2 tablespoons anchovy paste
-  ½ cup minced onion
-  1 tablespoon lemon juice
-  1 tablespoon tarragon vinegar
-  ½ cup dairy sour cream
-  1 cup mayonnaise
-  ½ cup finely chopped parsley
-
-Combine all ingredients and mix well. Use as a dip for crackers or
-potato chips.
-
-
-Shrimp Chip Dip
-
-                             Yield—1½ Cups
-
-  1 5-ounce can shrimp, drained and chopped
-  1 cup dairy sour cream
-  ¼ cup chili sauce
-  2 teaspoons lemon juice
-  ½ teaspoon salt
-  ⅛ teaspoon pepper
-  1 teaspoon prepared horseradish
-  Dash tabasco sauce
-
-Cut the shrimp into very small pieces and mix well with the remaining
-ingredients. Use as a dip or spread for potato chips or crackers.
-
-
-Sour Cream and Cheddar Chip Dip
-
-                              Yield—4 Cups
-
-  2 cups dairy sour cream
-  1½ cups shredded sharp cheddar cheese
-  1 medium green pepper, chopped
-  ½ cup chopped stuffed olives
-  1 small onion, minced
-  2 tablespoons lemon juice
-  1 teaspoon salt
-  ¼ teaspoon paprika
-  1 teaspoon Worcestershire sauce
-  Dash tabasco sauce
-
-Combine all ingredients and mix well. Chill several hours in the
-refrigerator and serve with potato chips or small crackers.
-
-
-Tangy Sour Cream Dip
-
-                             Yield—1½ Cups
-
-  1 cup dairy sour cream
-  ⅓ to ½ cup drained horseradish
-  1 teaspoon Worcestershire sauce
-  ½ teaspoon celery seed
-  ½ teaspoon salt
-  ¼ teaspoon paprika
-
-Combine sour cream with other ingredients and stir gently until blended.
-Serve with crisp crackers or potato chips.
-
-
-
-
-                                _soups_
-
-
-A rule to remember in serving soup is that a swirl of sour cream may be
-stirred into any clear soup or cream soup before serving. Top cream of
-tomato soup, consomme or cream of mushroom soup with a spoonful of dairy
-sour cream before serving. With fish soups, season the cream with a bit
-of salt and ginger or curry powder.
-
-
-Potato Soup
-
-                           Yield—6-8 Servings
-
-  ¼ cup butter
-  4 cups potatoes, diced
-  1 cup finely cut celery
-  1 medium onion, chopped
-  1 pimiento, minced
-  2 tablespoons minced parsley
-  4 cups broth, stock, or bouillon
-  ½ teaspoon paprika
-  1½ cups dairy sour cream
-
-Melt butter in a large saucepan and saute the potatoes, celery, onion,
-and pimiento until the onion begins to brown. Add the parsley and the
-stock or bouillon and simmer until the vegetables are thoroughly cooked.
-Season to taste. Remove from the heat and blend in the sour cream. Serve
-at once.
-
-
-
-
-                             _main dishes_
-
-
-Hamburger Stroganoff
-
-                           Yield—6-8 Servings
-
-  ½ cup minced onion
-  ¼ cup butter
-  1 lb. ground beef
-  1 clove garlic, finely chopped
-  2 tablespoons flour
-  2 teaspoons salt
-  ¼ teaspoon pepper
-  1 lb. sliced mushrooms
-  1 can cream of chicken soup, undiluted
-  1 cup dairy sour cream
-  Minced parsley or chives
-  Chow mein noodles
-
-Saute onion in butter until tender. Stir in all remaining ingredients
-except soup, sour cream and parsley. Saute 5 minutes. Add soup; simmer,
-uncovered for 10 minutes. Stir in sour cream; sprinkle with parsley.
-Serve on chow mein noodles.
-
-
-Paprika Schnitzel
-
-                            Yield—6 Servings
-
-  1½ lbs. veal cutlets or steaks
-  3 tablespoons flour
-  1 teaspoon salt
-  2 teaspoons paprika
-  3 tablespoons butter
-  1 tablespoon butter
-  1 medium onion, chopped
-  1 4-oz. can button mushrooms, sliced
-  2 tablespoons flour
-  1 cup milk
-  1 bay leaf, crumbled
-  ½ teaspoon caraway seed
-  1 cup dairy sour cream
-
-Combine flour, salt and paprika and dredge veal in this. Melt 3 tbsp.
-butter in a large skillet and brown veal. Cook until done. Remove from
-skillet onto warm serving dish. Add 1 tablespoon butter, onion, and
-mushrooms. Brown. Add 2 tablespoons flour, milk, bay leaf, and caraway
-seeds. When thickened and hot, add the sour cream and blend. Serve over
-the meat. Add salt if desired.
-
-
-Beef Stroganoff
-
-                          Yield—8-10 Servings
-
-  1½ lbs. round steak
-  1 lb. sliced fresh mushrooms
-  1 cup butter
-  2 lbs. Bermuda onions, finely chopped
-  1 can condensed tomato soup
-  1 6 oz. can tomato paste
-  1 teaspoon salt
-  ⅛ teaspoon pepper
-  1 teaspoon soy sauce
-  1 cup dairy sour cream
-  Minced parsley
-
-Cut meat in very thin strips; trim off excess fat. Brown meat and
-mushrooms in butter. Add onions. Combine soup, tomato paste and
-seasonings; add to meat mixture. Cover; simmer for 1 hour. Just before
-serving, stir in sour cream. Thicken gravy, if desired. Serve in ring of
-fluffy hot rice. Garnish with parsley.
-
-
-Swedish Sour Cream Meat Balls
-
-                            Yield—5 Servings
-
-  MEAT BALLS:
-  ½ pounds ground beef
-  ½ cup fine dry bread crumbs
-  1 medium onion, finely chopped
-  1 egg
-  1 teaspoon salt
-  ¼ teaspoon pepper
-  1 teaspoon dry mustard
-  ½ teaspoon chopped mixed herbs (thyme, oregano, sage, rosemary,
-              marjoram, and basil)
-  1 teaspoon paprika
-  ¼ cup butter
-
-Combine all the ingredients and mix well. Form into meat balls and brown
-in butter. This will make 10 meat balls about 2 inches in diameter.
-Meanwhile, prepare the sauce.
-
-  SOUR CREAM TOMATO SAUCE:
-  1½ cups water
-  2 beef bouillon cubes
-  1 6-oz. can tomato paste
-  2 teaspoons Worcestershire sauce
-  2 cups dairy sour cream
-
-Heat the water, add beef bouillon cubes, and stir until dissolved. Add
-tomato paste and Worcestershire sauce and bring to a boil. Stir in the
-sour cream. Pour over meat balls and simmer for about 10 minutes or
-until the sour cream is heated through. Serve alone or with noodles or
-rice.
-
-
-Ham Noodle Bake
-
-                            2 qt. casserole
-                            Yield—8 Servings
-                    350° preheated oven, 20 minutes
-
-  2 8-oz. packages noodles, cooked
-  1 pound diced, cooked ham
-  2 tablespoons chopped onion
-  1 cup coffee cream
-  2 cups dairy sour cream
-  Salt and pepper
-  Buttered bread crumbs
-
-In a buttered 2 quart casserole put a layer of noodles and a layer of
-ham. Combine onion, coffee cream and sour cream and pour ⅓ over mixture.
-Season with salt and pepper. Repeat until there are 3 layers. Top with
-buttered bread crumbs. Bake in a moderate oven (350°) for about 20
-minutes, or until crumbs are brown.
-
-
-Chicken Paprika
-
-                           Yield—4-6 Servings
-
-  3 to 4 tablespoons butter
-  ½ cup chopped onion
-  1 large frying chicken, 3 to 3½ pounds
-  Paprika
-  1½ teaspoons salt
-  1 bayleaf, if desired
-  ½ cup water
-  ½ pint (1 cup) dairy sour cream
-
-Melt butter in heavy frying pan with tight fitting cover. Add onions and
-cook over very low heat until onions lose crispness. Pull onions to one
-side of pan. Add chicken cut in pieces for serving and sprinkle heavily
-with paprika. Cook slowly for about 5 minutes (does not need to brown).
-Turn. Add more paprika until chicken is well coated. (Paprika depends
-upon its color rather than its flavor for its mark of distinction.) Add
-bayleaf, salt and ½ cup of water. Cover tightly. Cook very slowly for 45
-minutes or until chicken is tender. To prevent sticking, add a bit of
-water if necessary. Spoon the sour cream over the chicken, cover and
-cook slowly 8 to 10 minutes more. Stir the cream down into the paprika
-sauce. Arrange chicken on warm platter and pour sauce over all.
-
-
-Veal Chops In Sour Cream
-
-                          Covered baking dish
-                            Yield—4 Servings
-                          350° preheated oven
-
-  4 lean veal chops
-  2 tablespoons butter
-  Salt and pepper
-  4 large slices sweet onion
-  ¼ cup water
-  1 cup dairy sour cream
-  Grated Parmesan cheese
-
-Brown chops in butter in frying pan. Arrange in baking dish. Season to
-taste with salt and pepper and place an onion slice on top of each chop.
-Mix ¼ cup water with the drippings in the frying pan and pour over the
-chops. Cover and bake in a 350° oven for 45 minutes. Remove the cover,
-spread sour cream over the tops of the chops, sprinkle with grated
-Parmesan cheese, and return to the oven uncovered for 20-30 minutes more
-or until brown.
-
-
-Fish Fillets In Sour Cream
-
-                           Yield—3-4 Servings
-                  10″ × 6″ × 1¾″ baking dish (1½ qts.)
-                        375° oven, 20-25 minutes
-
-  1 pound fish fillets or steaks
-  Salt and pepper
-  1 cup dairy sour cream
-  2 tablespoons finely chopped dill pickle
-  2 tablespoons minced onion
-  2 tablespoons finely chopped green pepper
-  1 tablespoon chopped parsley
-  1 tablespoon lemon juice
-  ¼ teaspoon dry mustard
-  ¼ teaspoon sweet basil
-  Paprika
-
-Arrange fish in a well buttered baking dish. Sprinkle with salt and
-pepper. Combine remaining ingredients and spread on fish. Sprinkle with
-paprika and bake in a 375° oven for 20-25 minutes or until the fish
-flakes when tested with a fork.
-
-
-Swiss Steak With Sour Cream Gravy
-
-                            Yield—4 Servings
-
-  1½ pounds round steak (thick slice)
-  ¼ cup flour
-  ¼ cup butter
-  1½ cups water
-  2 bay leaves
-  2 teaspoons salt
-  ½ pt (1 cup) dairy sour cream
-
-Wipe steak with a damp cloth. Pound flour into it. Melt butter in
-skillet and saute steak in this, over low heat, until browned on both
-sides. Pour water over meat. Add bay leaves and salt. Cover and simmer
-for 1½ hours or until the meat is tender. Remove cover and continue to
-cook, allowing most of the water to evaporate. Remove steak onto hot
-serving platter. Add sour cream to meat drippings in skillet and blend
-well. Pour over steak and serve at once.
-
-
-Lamb Stew With Sour Cream
-
-                            Yield—4 Servings
-
-  3 tablespoons flour
-  2 teaspoons salt
-  2 teaspoons paprika
-  1 teaspoon pepper
-  2 lb. lamb shoulder, cubed
-  2 tablespoons butter
-  ¼ cup chopped onion
-  2 cups cooked or canned tomatoes
-  1 cup dairy sour cream
-
-Combine flour, salt, paprika and pepper. Coat the meat cubes with this
-mixture. Melt butter in a 3 quart saucepan. Add meat and chopped onion
-and brown lightly. Add remaining flour mixture if all was not used to
-dredge the meat. Mix well. Add tomatoes. Cook over low heat for 2 hours.
-Add additional tomatoes or tomato juice if necessary. Just before
-serving carefully stir in the sour cream and blend well.
-
-
-Sauerkraut Goulash
-
-                            Yield—4 Servings
-
-  2 tablespoons butter
-  1 pound lean veal, cubed
-  1½ teaspoons caraway seed
-  1½ teaspoons dill
-  1 medium onion, sliced
-  1 cup water
-  2 cups sauerkraut
-  1 cup dairy sour cream
-
-Melt butter and brown veal in it over low heat. Add caraway, dill, onion
-and water and simmer for 2 hours. Add more water if necessary so that
-the meat does not become dry. Add sauerkraut and bring to the boiling
-point. Mix in sour cream and serve at once.
-
-
-Stuffed Veal Birds
-
-                            Yield—4 Servings
-
-  4 veal steaks, cut very thin
-  1¼ cups soft bread cubes
-  ½ cup chopped celery
-  2 teaspoons chopped onion
-  ¼ teaspoon salt
-  Pepper
-  ⅛ teaspoon sage
-  5 tablespoons butter, melted
-  ½ cup milk, scalded
-  3 tablespoons butter
-  1 cup hot water
-  2½ tablespoons flour
-  1 cup dairy sour cream
-
-Combine bread cubes, celery, onion, seasonings, melted butter and milk.
-Mix well. Put 2 tablespoons of stuffing on each piece of meat. Roll;
-fasten with toothpicks. Roll in flour. Brown meat in butter. Add water,
-cover and simmer for 1 hour. Remove meat and take out toothpicks. Mix
-flour with sour cream and add to meat gravy. Place veal birds back in
-gravy and cook over low heat until gravy thickens.
-
-
-
-
-                              _vegetables_
-
-
-Green Beans Supreme
-
-                       1 qt. shallow baking dish
-                            Yield—4 Servings
-
-  ⅓ cup minced onion
-  2 tablespoons butter
-  2 tablespoons flour
-  1 teaspoon salt
-  ¼ teaspoon pepper
-  1 cup dairy sour cream
-  2 cups French style green beans, cooked, canned or frozen
-  ½ cup grated sharp cheddar cheese
-
-Simmer onion in melted butter. Add flour, salt, and pepper and mix well.
-Add sour cream and heat through. Blend with cooked beans and pour into a
-shallow baking dish. Top with grated cheese and bake at 350° for 15
-minutes.
-
-
-Sour Cream Scalloped Potatoes
-
-                            1 qt. casserole
-                            Yield—6 Servings
-                    350° preheated oven, 20-25 min.
-
-  4 cups sliced cooked potatoes
-  ½ cup chopped onion
-  2 tablespoons butter
-  1 cup dairy sour cream
-  2 tablespoons water
-  2 eggs, well beaten
-  1 teaspoon salt
-  Dash pepper
-  1 cup shredded sharp cheddar cheese
-
-Cook potatoes in salted water until done. Saute onion in butter. Combine
-with sour cream, water, eggs, salt and pepper. Place potatoes in a
-buttered 1 qt. casserole. Pour sour cream sauce over them. Top with
-shredded cheese and bake in a 350° oven for 20-25 minutes.
-
-
-Corn In Sour Cream
-
-                            Yield—4 Servings
-
-  2 tablespoons butter
-  ¼ cup chopped onion
-  2 tablespoons chopped green pepper
-  2 tablespoons flour
-  2 teaspoons salt
-  ¼ teaspoon pepper
-  1 cup water
-  1 cup dairy sour cream
-  2 cups cooked, canned or frozen corn
-
-Saute onion and green pepper in butter in saucepan. Add flour, salt and
-pepper and mix well. Add water and sour cream and stir until thickened.
-Use medium heat for cooking. Add corn and stir until the corn is heated
-through. Serve at once.
-
-
-Baked Beets Julienne
-
-                            1½ qt. casserole
-                            Yield—6 Servings
-                         350° oven, 25-30 min.
-
-  4 cups Julienne beets, drained
-  1 cup dairy sour cream
-  ¼ cup beet liquid
-  2 tablespoons lemon juice
-  2 tablespoons grated onion
-  Salt and pepper
-  ½ cup buttered bread crumbs
-
-Combine all ingredients except bread crumbs and mix lightly. Turn into a
-buttered 1½ quart casserole. Top with buttered crumbs. Bake at 350°
-about 25-30 minutes.
-
-
-Asparagus With Horseradish-Sour Cream Sauce
-
-                            Yield—6 Servings
-
-  2 lbs. asparagus spears or 2 boxes frozen asparagus
-  ½ cup dairy sour cream
-  ¼ cup drained horseradish
-  ¼ teaspoon salt
-  Few grains cayenne or ⅛ teaspoon paprika
-
-Cook asparagus in a small amount of boiling salted water until tender.
-Drain. Meanwhile make sauce. To sour cream add horseradish and
-seasonings and blend. Serve over the cooked asparagus.
-
-
-
-
-                           _salad dressings_
-
-
-Pineapple Cream Dressing
-
-                             Yield—1½ Cups
-
-  ⅓ cup crushed pineapple, drained
-  ⅓ cup pineapple syrup from canned pineapple
-  2 teaspoons sugar
-  ⅛ teaspoon salt
-  1 cup dairy sour cream
-
-Blend first four ingredients together. Fold in the sour cream and mix
-well. Serve with fruit salad or cole slaw.
-
-
-Sour Cream Dressing for Shrimp
-
-                              Yield—1 Cup
-
-  4 slices bacon
-  1 cup dairy sour cream
-  2 tablespoons tarragon vinegar
-  1 teaspoon grated onion (optional)
-  1 teaspoon salt
-
-Pan-broil bacon slowly until crisp. Remove it from the pan and place on
-paper towels to drain. Let bacon drippings cool. Chop bacon fine. Add
-bacon drippings to sour cream, beating with a fork. Add vinegar, onion,
-salt and bacon. Chill dressing thoroughly. Dressing may be kept in
-refrigerator for several days in a tightly covered jar.
-
-
-Sour Cream Salad Dressing
-
-                             Yield—2¼ Cups
-
-  3 tablespoons sugar
-  3 tablespoons flour
-  1 teaspoon salt
-  ⅛ teaspoon white pepper
-  ¼ teaspoon paprika
-  1 teaspoon dry mustard
-  2 eggs, slightly beaten
-  ½ cup vinegar
-  2 tablespoons butter
-  1½ cups dairy sour cream
-
-Mix dry ingredients. Add eggs to vinegar; add to dry ingredients. Cook
-over low heat, stirring constantly until smooth and thick. Add butter;
-blend. Remove from heat; stir in sour cream. Chill.
-
-
-Sour Cream Dressing
-
-  1 cup dairy sour cream
-  1 tablespoon chopped chives or minced onion
-  2 tablespoons vinegar (tarragon is excellent)
-  ¼ teaspoon salt
-  ¼ teaspoon black pepper
-  ¼ teaspoon sugar
-  ½ cup mayonnaise or cooked salad dressing
-
-Mix all ingredients together carefully, except mayonnaise, which is
-folded in last. (Extra flavor for garlic lovers—rub clove of garlic cut
-fine into salt.)
-
-
-
-
-                                _salads_
-
-
-California Salad
-
-                            Yield—8 Servings
-
-  1 cup pineapple chunks, drained
-  1 cup orange segments, drained
-  1 cup shredded coconut
-  8 marshmallows quartered
-  1 cup dairy sour cream
-
-Combine all ingredients. Chill in refrigerator 24 hours. Serve on crisp
-salad greens.
-
-
-Frozen Pineapple Salad
-
-                        Medium sized muffin tins
-                       Yield—10 individual salads
-
-  1 pint (2 cups) dairy sour cream
-  2 tablespoons lemon juice
-  ¾ cup sugar
-  ⅛ teaspoon salt
-  1 9-oz. can crushed pineapple, well drained
-  ¼ cup chopped maraschino cherries
-  ¼ cup chopped walnuts
-  1 banana, sliced
-
-Mix sour cream, lemon juice, sugar, and salt. Add remaining ingredients
-and blend. Pour into medium sized muffin tins which have been lined with
-paper cups. Freeze until firm. Remove the papers to serve. This mixture
-will fill 10 muffin tins.
-
-
-Beet Velvet Salad
-
-                   1 quart mold or 6 individual molds
-                            Yield—6 Servings
-
-  1 package lemon flavored gelatin
-  1 cup hot water
-  2 cups diced cooked beets
-  1 cup dairy sour cream
-  1 tablespoon lemon juice
-  1 teaspoon grated onion
-  Salt and pepper
-
-Dissolve gelatin in hot water; stir in beets. Add sour cream and blend
-well; add remaining ingredients. Pour mixture into an oiled 1 quart mold
-or 6 individual molds. Chill until firm. Unmold on crisp salad greens
-and serve with mayonnaise.
-
-
-Potato Salad With Sour Cream Dressing
-
-                            Yield—6 Servings
-
-  3 cups chopped, cooked potatoes
-  2 hard cooked eggs, chopped
-  ½ cup chopped celery
-  ⅓ cup chopped pickle
-  2 teaspoons salt
-  ½ teaspoon pepper
-  ⅓ cup chopped onion
-  ⅓ cup chopped pimento
-  1 tablespoon vinegar
-  1 tablespoon prepared mustard
-  ¾ cup sour cream dressing
-
-Combine all of the ingredients and chill before serving. Good for a
-packed lunch when chilled in the wide-mouthed thermos bottles.
-
-
-Lime Fruit Mold
-
-                              2 quart mold
-                          Yield—10-12 Servings
-
-  2 packages lime flavored gelatin
-  1½ cups hot water
-  1½ cups cold water
-  ⅔ cup fruit syrup
-  1 cup crushed pineapple, drained
-  1 cup diced canned pears, drained
-  1 cup dairy sour cream
-
-Dissolve gelatin in hot water; add cold water and fruit syrup. Chill
-until partially thickened. Fold in fruits and sour cream. Pour gelatin
-mixture into an oiled 2 quart mold or individual molds. Chill until
-firm. Unmold on crisp salad greens and garnish with pineapple slices,
-pear halves and maraschino cherries.
-
-
-Lime-Lemon Layer Salad
-
-                              2 quart mold
-                          Yield—10-12 Servings
-
-  1 package lime flavored gelatin
-  1 cup hot water
-  ½ cup sliced, stuffed olives
-  1 cup dairy sour cream
-  1 package lemon flavored gelatin
-  1½ cups hot water
-  ½ cup pineapple juice
-  1 cup crushed pineapple, well drained
-  ½ cup diced celery
-
-Dissolve lime flavored gelatin in hot water. Chill until partially set.
-Add olives; fold in sour cream. Pour into oiled salad mold or individual
-salad molds, filling each one-half full. Chill until firm. Dissolve
-lemon flavored gelatin in hot water; add pineapple juice. Chill until
-partially set. Add crushed pineapple and celery. Pour over lime layer
-and chill until firm. Unmold on crisp salad greens.
-
-
-Caraway Cole Slaw
-
-                            Yield—6 Servings
-
-  ½ medium head cabbage, shredded (4 cups)
-  ½ cup dairy sour cream
-  2 tablespoons sugar
-  2 tablespoons vinegar
-  ½ teaspoon salt
-  Dash pepper
-  1-2 teaspoons caraway seed
-
-Shred chilled cabbage. Combine remaining ingredients and pour over
-cabbage. Mix lightly and serve immediately or refrigerate until ready to
-serve.
-
-
-
-
-                                _breads_
-
-
-Sour Cream Nut Bread
-
-                         2½ x 3½ x 7¾ inch pan
-                              Yield—1 Loaf
-                      350° preheated oven, 1 hour
-
-  2 cups sifted flour
-  1 teaspoon baking powder
-  1 teaspoon baking soda
-  1 teaspoon salt
-  ¼ teaspoon cinnamon
-  ¼ teaspoon cloves
-  ¼ teaspoon nutmeg
-  1 egg, beaten
-  1 cup brown sugar, firmly packed
-  1 cup dairy sour cream
-  1 cup broken nut meats
-
-Sift flour, baking powder, soda and spices together. Beat egg. Add sugar
-and mix well. Stir in sour cream carefully. Add dry ingredients,
-stirring only enough to moisten them. Add the nut meats. Pour into a
-well buttered loaf pan and bake in 350° preheated oven for 1 hour. Good
-served warm or cold.
-
-
-Pineapple Coffee Cake
-
-                             8″ square pan
-                            Yield—9 Servings
-                   375° preheated oven, 25-30 minutes
-
-  1½ cups sifted flour
-  2 teaspoons baking powder
-  ½ teaspoon soda
-  ½ teaspoon salt
-  ½ teaspoon cinnamon
-  ¼ teaspoon nutmeg
-  1 egg, beaten
-  1 cup dairy sour cream
-  ½ cup drained crushed pineapple
-  ½ cup brown sugar, firmly packed
-
-
-                                TOPPING:
-
-  ¼ cup light corn syrup
-  ½ cup chopped walnuts
-  ⅓ cup shredded coconut
-
-Sift dry ingredients together. Combine egg, sour cream, pineapple, and
-brown sugar; add to dry ingredients stirring only until flour is
-moistened. Brush bottom of a buttered 8-inch square pan with corn syrup;
-sprinkle nuts and coconut over syrup. Spread batter over topping. Bake
-at 375° for 25-30 minutes. Cut into squares and serve warm.
-
-
-Prune Bread
-
-                        9 × 5 × 3 inch loaf pan
-                              Yield—1 Loaf
-                      350° preheated oven, 1 hour
-
-  2⅓ cups sifted flour
-  1 teaspoon allspice
-  ½ teaspoon cloves
-  1 teaspoon cinnamon
-  1 teaspoon baking powder
-  ½ teaspoon soda
-  ¼ cup butter, softened
-  1 cup sugar
-  3 eggs
-  ½ cup dairy sour cream
-  1 teaspoon vanilla
-  1 cup chopped, cooked prunes
-
-Sift dry ingredients together. Cream butter and sugar, add eggs one at a
-time, mixing well after each addition. Mix well. Carefully add sour
-cream and vanilla and mix until smooth and well blended. Add dry
-ingredients and prunes. Mix well. Pour into a buttered 9 × 5 × 3 inch
-loaf pan and bake in a 350° preheated oven for 50 minutes to 1 hour.
-Remove from the pan when done and cool on a cake rack.
-
-
-
-
-                           _sandwich spreads_
-
-
-Tuna Sour Cream Sandwich Filling
-
-                             Yield—1¼ Cups
-
-  1 7-oz. can tuna fish, flaked
-  ¼ cup chopped celery
-  2 tablespoons minced onion
-  2 tablespoons pickle relish
-  6 tablespoons dairy sour cream
-
-Combine ingredients and mix well. Use as a sandwich filling or a spread
-for crackers.
-
-
-Cheese and Pickle Sandwich Spread
-
-                              Yield—1 Cup
-
-  3 tablespoons pickle relish
-  1 cup shredded sharp cheddar cheese
-  ¼ cup dairy sour cream
-
-Combine all ingredients and mix well. Use as a spread for sandwiches or
-crackers.
-
-
-
-
-                               _desserts_
-
-
-Frozen Cheese and Strawberry Dessert
-
-                            Yield—4 Servings
-
-  1 cup cottage cheese
-  1 tablespoon lemon juice
-  ½ cup sugar
-  1 cup dairy sour cream
-  1 pint strawberries, crushed and sweetened
-
-Put cottage cheese through food mill. Add lemon juice and sugar and beat
-smooth. Add sour cream and mix well. Freeze in a refrigerator tray until
-firm around the edges then turn into a chilled bowl and beat until
-smooth. Return to tray and freeze firm. Serve in squares with fresh
-sweetened berries or defrosted frozen ones. Raspberries, blueberries or
-sliced peaches may be used if desired.
-
-
-Pineapple Apricot Refrigerator Cheese Cake
-
-                         8-inch spring form pan
-                          Yield—8-10 Servings
-
-  1 9-oz. can crushed pineapple
-  1 1-lb. (No. 303) can apricot halves
-  1¼ teaspoons salt
-  2 cups sieved cottage cheese (cream style)
-  2 tablespoons plain gelatin
-  2 tablespoons lemon juice
-  1 cup liquid (juice from canned fruit with water added to make 1 cup)
-  1 cup dairy sour cream
-  1 cup whipping cream
-  ¼ cup sugar
-  ½ cup graham cracker crumbs
-  3 tablespoons melted butter
-  3 tablespoons finely chopped nuts
-
-Sieve apricot halves and pineapple. Add salt and sieved cottage cheese
-and mix well. Dissolve the gelatin in the lemon juice. Heat the fruit
-juice to boiling and pour over the gelatin. Stir until gelatin is
-dissolved. Cool slightly. Gradually add to cheese mixture and blend
-thoroughly. Add sour cream. Whip cream and add sugar. Fold into cheese
-mixture. Pour into an 8-inch spring form pan and chill several hours.
-Unmold on plate. Mix crumbs, butter, and chopped nuts and sprinkle over
-top of cake. Garnish with fresh or canned apricot halves.
-
-
-Simple, Yet Simply Delicious Sauce
-
-     Cool, canned purple plums with a splash of sour cream on top.
-
-
-Sour Cream and Apricot Dessert Sauce
-
-                           Yield—2 Cups Sauce
-
-  1 cup dried apricots
-  1½ cups water
-  1 cup sugar
-  ⅛ teaspoon salt
-  ¾ cup dairy sour cream
-
-Simmer apricots in water until tender. Press through sieve or food mill.
-Add the sugar and salt to the hot apricot puree and stir until
-dissolved. Cool. Stir in the sour cream. Serve over ice cream, waffles,
-or French dessert pancakes.
-
-
-
-
-                                _cakes_
-
-
-Spicy Cream Cake
-
-                        2 8-inch layer cake pans
-                    350° preheated oven, 30 minutes
-
-  ½ cup butter
-  2 cups brown sugar, firmly packed
-  3 eggs yolks, slightly beaten
-  2 cups sifted cake flour
-  ¼ teaspoon salt
-  1 teaspoon baking soda
-  2 teaspoons cinnamon
-  ¼ teaspoon cloves
-  ½ teaspoon allspice
-  ½ teaspoon nutmeg
-  1 cup dairy sour cream
-  3 egg whites, stiffly beaten
-
-Cream butter, add sugar and beat until light and fluffy. Add egg yolks
-and mix thoroughly. Sift dry ingredients and add alternately with sour
-cream, mixing well after each addition. Fold egg whites into batter.
-Pour into two buttered and floured 8-inch layer cake pans. Bake at 350°
-for 30 minutes.
-
-
-Chocolate Cream Cake
-
-                        3 8-inch layer cake pans
-                   350° preheated oven, 25-30 minutes
-
-  6 tablespoons butter
-  1½ cups sugar
-  2 eggs, beaten
-  3 1-ounce squares unsweetened chocolate
-  ¾ cup boiling water
-  1½ teaspoons soda
-  2¼ cups sifted cake flour
-  1½ teaspoons baking powder
-  ¼ teaspoon salt
-  ¾ cup dairy sour cream
-  1 teaspoon vanilla
-
-Cream butter; gradually add sugar and continue creaming until fluffy.
-Add beaten eggs. Melt chocolate with water; cool. Add sifted dry
-ingredients alternately with sour cream, mixing well after each
-addition. Stir in chocolate mixture and vanilla. Pour batter into 3
-buttered and floured 8-inch cake pans. Bake at 350° for 25-30 minutes.
-
-
-Mahogany Sour Cream Cake
-
-                        2 9-inch round cake pans
-                    350° preheated oven, 30-35 min.
-
-  3 squares baking chocolate
-  ½ cup water
-  1 cup dairy sour cream
-  2 cups sifted cake flour
-  1 teaspoon soda
-  1 teaspoon salt
-  1½ teaspoons baking powder
-  ⅔ cup butter
-  ⅔ cup light brown sugar
-  1 cup granulated sugar
-  3 eggs
-  2 teaspoons vanilla
-
-Cook chocolate and water over very low heat, stirring until blended.
-Cool and add sour cream, mixing well. Sift dry ingredients together.
-Cream butter and add brown sugar and granulated sugar. Add eggs one at a
-time, mixing well after each addition. Add vanilla and beat. Add dry
-ingredients alternately with the sour cream mixture. Mix well. Pour
-batter into 2 buttered and floured 9-inch round layer cake pans and bake
-in a 350° oven for 30-35 minutes. Remove from pans and cool on cake
-racks. Or bake one 9 x 13 inch loaf cake and use a 350° oven for 40
-minutes.
-
-
-
-
-                               _cookies_
-
-
-Sour Cream Date Delights
-
-                          Yield—5 Doz. Cookies
-                    400° preheated oven, 10 minutes
-
-  1¼ cup sifted flour
-  ½ teaspoon soda
-  ¼ teaspoon baking powder
-  ¼ teaspoon salt
-  ¼ teaspoon cinnamon
-  ⅛ teaspoon nutmeg
-  ¼ cup butter
-  ¾ cup brown sugar, firmly packed
-  1 egg
-  ½ teaspoon vanilla
-  ½ cup dairy sour cream
-  ⅔ cup chopped pitted dates
-  ½ cup chopped nuts
-
-Sift flour with dry ingredients. Cream butter and sugar; add egg and
-vanilla and mix well. Add sifted dry ingredients alternately with sour
-cream. Fold in chopped dates and nuts. Drop by teaspoonfuls on a greased
-cookie sheet and bake in a 400° oven for 10-12 minutes.
-
-
-Sour Cream Oatmeal Cookies
-
-                         Yield—4-5 Doz. Cookies
-                   425° preheated oven, 8-10 minutes
-
-  1¼ cups sifted flour
-  1 teaspoon baking powder
-  ¼ teaspoon soda
-  ¼ teaspoon salt
-  ¼ teaspoon nutmeg
-  1 teaspoon cinnamon
-  ¼ cup butter
-  1 cup firmly packed light brown sugar
-  1 egg
-  1 teaspoon vanilla
-  ½ cup dairy sour cream
-  ½ cup chopped raisins
-  ½ cup chopped nuts
-  ⅔ cup quick cooking oatmeal
-
-Sift dry ingredients together. Cream butter and sugar, add egg and
-blend. Add vanilla. Add sifted dry ingredients alternately with sour
-cream. Lastly fold in raisins, nuts, and oatmeal. Drop by teaspoonfuls
-onto a greased cooky sheet and bake in a 425° oven for 8-10 minutes.
-Remove from cooky sheet and cool on cake racks.
-
-
-Chocolate Chip Cream Cookies
-
-                         Yield—7-8 Doz. Cookies
-                   375° preheated oven, 10-12 minutes
-
-  2½ cups flour
-  ½ teaspoon salt
-  ½ teaspoon baking powder
-  1 teaspoon soda
-  ½ cup butter
-  1½ cups dark brown sugar
-  2 eggs
-  1 teaspoon vanilla
-  1 cup dairy sour cream
-  1 cup chopped nuts
-  2 6-oz. packages semi-sweet chocolate bits
-
-Sift dry ingredients together. Cream butter and sugar. Add eggs and
-vanilla and mix well. Add sifted dry ingredients alternately with sour
-cream. Add chopped nuts and chocolate and blend. Drop by teaspoonfuls on
-a greased cooky sheet and bake in a 375° oven for 10 minutes or until
-browned. Remove from cooky sheet at once and cool on cake racks.
-
-
-Chocolate Cream Drops
-
-                      Yield—Approx. 5 Doz. Cookies
-                    375° preheated oven, 10 minutes
-
-  ½ cup butter
-  2 1-ounce squares unsweetened chocolate, melted
-  1½ cups sugar
-  2 eggs
-  1 cup dairy sour cream
-  1 teaspoon vanilla
-  2¾ cups sifted flour
-  ½ teaspoon soda
-  ½ teaspoon baking powder
-  ½ teaspoon salt
-  1 cup chopped nuts
-
-Cream butter and add chocolate. Gradually add sugar. Beat in eggs, one
-at a time; then add sour cream and vanilla. Sift flour, soda, baking
-powder and salt; gradually add to mixture. Add nuts. Chill at least 1
-hour. Drop rounded teaspoonfuls about 2″ apart on lightly greased cooky
-sheet. Bake at 375° for 10 minutes.
-
-
-
-
-                               _candies_
-
-
-Cream Candied Nuts
-
-                       Yield—About 1⅛ lbs. Nuts.
-
-  1½ cups sugar
-  ½ cup dairy sour cream
-  2 tablespoons butter
-  1 teaspoon vanilla
-  1 teaspoon cinnamon
-  2½ cups pecan halves
-
-In a 2 quart saucepan, bring sugar, sour cream, and butter to a boil.
-Cook to soft ball stage, 238° F., stirring occasionally. Remove from
-heat and add vanilla and cinnamon. Stir until mixture begins to thicken.
-Add nuts and stir until well coated. Turn out onto buttered cooky sheet
-and separate into individual clusters.
-
-
-Chocolate Sour Cream Fudge
-
-                           8-inch square pan
-
-  2 cups sugar
-  1 cup dairy sour cream
-  2 oz. (2 sq.) unsweetened chocolate
-  ½ teaspoon salt
-  2 tablespoons light corn syrup
-  2 tablespoons butter
-  1 teaspoon vanilla
-  ½ cup chopped walnuts
-
-Combine sugar, sour cream, broken chocolate, salt, and syrup in 2 quart
-saucepan. Cook over low heat, stirring until sugar dissolves. Heat to
-boiling; cover, and cook for 3 minutes. Uncover and cook to the soft
-ball stage, 238°, stirring frequently. Remove from heat. Add butter and
-vanilla; let cool to lukewarm, 110°, without stirring. Beat vigorously
-until the candy is creamy and has lost its gloss. Add walnuts and pour
-into buttered pan. Cut in squares.
-
-    [Illustration: Lucerne Products]
-
-
-
-
-                    _You’ll love_ Lucerne Sour Cream
-
-
-Look for these Other Fine Lucerne Dairy Products At Your Safeway
-Store—All Safeway Guaranteed.
-
-  A Finer Milk that saves your money
-  Old Style Farm Churned Flavor
-  Perfect for Calorie Counters
-  Delicious Hot or Cold—Kids Love it
-  For Coffee, Cereal, Fruit or Berries
-  To top your best, There’s Nothing Finer
-
-
-
-
-                  _You’ll love_ Lucerne Dairy Products
-
-
-
-
-                          Transcriber’s Notes
-
-
-—Silently corrected a few typos.
-
-—Retained publication information from the printed edition: this eBook
-  is public-domain in the country of publication.
-
-—In the text versions only, text in italics is delimited by
-  _underscores_.
-
-
-
-
-
-
-
-End of the Project Gutenberg EBook of 50 Wonderful Ways to use Sour Cream
-from Appetizers to Desserts, by Anonymous
-
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-<pre>
-
-The Project Gutenberg EBook of 50 Wonderful Ways to use Sour Cream from
-Appetizers to Desserts, by Anonymous
-
-This eBook is for the use of anyone anywhere in the United States and most
-other parts of the world at no cost and with almost no restrictions
-whatsoever.  You may copy it, give it away or re-use it under the terms of
-the Project Gutenberg License included with this eBook or online at
-www.gutenberg.org.  If you are not located in the United States, you'll have
-to check the laws of the country where you are located before using this ebook.
-
-Title: 50 Wonderful Ways to use Sour Cream from Appetizers to Desserts
-       Recipes from the Test Kitchen of the American Dairy Association
-
-Author: Anonymous
-
-Release Date: November 7, 2020 [EBook #63670]
-
-Language: English
-
-Character set encoding: UTF-8
-
-*** START OF THIS PROJECT GUTENBERG EBOOK 50 WAYS TO USE SOUR CREAM ***
-
-
-
-
-Produced by Stephen Hutcheson, Lisa Corcoran and the Online
-Distributed Proofreading Team at https://www.pgdp.net
-
-
-
-
-
-
-</pre>
-
-<div id="cover" class="img">
-<img id="coverpage" src="images/cover.jpg" alt="50 Wonderful Ways to Use Lucerne Sour Cream from Appetizers to Desserts" width="500" height="661" />
-</div>
-<div class="box">
-<h1><span class="cur">50</span> <i class="smaller">wonderful</i>
-<br />WAYS <span class="smaller">to use</span>
-<br /><span class="sc">Lucerne</span>
-<br /><span class="cur">Sour Cream</span>
-<br /><i class="smaller">from Appetizers to Desserts</i></h1>
-<p class="center white ss">RECIPES FROM THE TEST KITCHEN OF
-<br />THE AMERICAN DAIRY ASSOCIATION</p>
-</div>
-<div class="pb" id="Page_3">3</div>
-<h2><span class="small"><span class="cur"><i>Why</i> Sour Cream<span class="smallest"><a class="fn" id="fr_1" href="#fn_1">[1]</a></span>?</span></span></h2>
-<div class="img">
-<img src="images/p01.jpg" alt="Why Sour Cream?" width="500" height="256" />
-</div>
-<p>Dear Mrs. Homemaker:</p>
-<p>This cookbook has been designed to introduce you to the many wonderful
-ways that sour cream may be used to impart fine flavor and texture to
-the foods you prepare. This book has been developed because we felt that
-the full story of sour cream&rsquo;s versatility has not been told.</p>
-<p>Sour cream does wonders for your meals from soups to desserts. It is not
-a new product. In fact, our grandmothers and their mothers before them
-relied on sour cream to add fine full flavor to their cooking and baking.</p>
-<p>Perhaps one reason all people are not familiar with the wonders of sour
-cream is a result of the name itself. The word &ldquo;sour&rdquo; may be misleading.
-Sour cream today is a far superior product to that used in grandma&rsquo;s
-day. Today&rsquo;s product is made from Grade A cream which has been pasteurized
-and homogenized. Lactic culture is added to produce a rich, clean,
-medium sharp cultured flavor.</p>
-<p>Sour cream may be obtained from your milkman or at the food store.
-Review the sour cream recipes in this booklet and open the door to new
-taste-thrilling meals. You will be so delighted that sour cream will become
-one of your favorite cooking and baking ingredients.</p>
-<div class="fnblock"><div class="fndef"><a class="fn"  id="fn_1" href="#fr_1">[1]</a>In many communities, dairy sour cream is referred to as SALAD CREAM.
-</div>
-</div>
-<div class="pb" id="Page_4">4</div>
-<h2 id="toc" class="center">contents</h2>
-<dl class="indexlr">
-<dt>APPETIZERS</dt>
-<dd><span class="jl">Anchovy Chip Dip</span> <a href="#Page_6">6</a></dd>
-<dd><span class="jl">Shrimp Chip Dip</span> <a href="#Page_6">6</a></dd>
-<dd><span class="jl">Sour Cream and Cheddar Chip Dip</span> <a href="#Page_6">6</a></dd>
-<dd><span class="jl">Tangy Sour Cream Dip</span> <a href="#Page_6">6</a></dd>
-<dt>BREADS</dt>
-<dd><span class="jl">Pineapple Coffee Cake</span> <a href="#Page_17">17</a></dd>
-<dd><span class="jl">Prune Bread</span> <a href="#Page_18">18</a></dd>
-<dd><span class="jl">Sour Cream Nut Bread</span> <a href="#Page_17">17</a></dd>
-<dt>CAKES</dt>
-<dd><span class="jl">Chocolate Cream Cake</span> <a href="#Page_20">20</a></dd>
-<dd><span class="jl">Mahogany Sour Cream Cake</span> <a href="#Page_21">21</a></dd>
-<dd><span class="jl">Spicy Cream Cake</span> <a href="#Page_20">20</a></dd>
-<dt>CANDIES</dt>
-<dd><span class="jl">Chocolate Sour Cream Fudge</span> <a href="#Page_23">23</a></dd>
-<dd><span class="jl">Creamed Candied Nuts</span> <a href="#Page_23">23</a></dd>
-<dt>COOKIES</dt>
-<dd><span class="jl">Chocolate Chip Cream Cookies</span> <a href="#Page_22">22</a></dd>
-<dd><span class="jl">Chocolate Cream Drops</span> <a href="#Page_22">22</a></dd>
-<dd><span class="jl">Sour Cream Date Delights</span> <a href="#Page_21">21</a></dd>
-<dd><span class="jl">Sour Cream Oatmeal Cookies</span> <a href="#Page_22">22</a></dd>
-<dt>DESSERTS</dt>
-<dd><span class="jl">Frozen Cheese and Strawberry Dessert</span> <a href="#Page_19">19</a></dd>
-<dd><span class="jl">Pineapple Apricot Refrigerator Cheese Cake</span> <a href="#Page_19">19</a></dd>
-<dd><span class="jl">Delicious Sauce</span> <a href="#Page_19">19</a></dd>
-<dd><span class="jl">Sour Cream and Apricot Dessert Sauce</span> <a href="#Page_20">20</a></dd>
-<dt>MAIN DISHES</dt>
-<dd><span class="jl">Beef Stroganoff</span> <a href="#Page_8">8</a></dd>
-<dd><span class="jl">Chicken Paprika</span> <a href="#Page_9">9</a></dd>
-<dd><span class="jl">Fish Fillets in Sour Cream</span> <a href="#Page_10">10</a></dd>
-<dd><span class="jl">Hamburger Stroganoff</span> <a href="#Page_7">7</a></dd>
-<dd><span class="jl">Ham Noodle Bake</span> <a href="#Page_9">9</a></dd>
-<dd><span class="jl">Lamb Stew with Sour Cream</span> <a href="#Page_11">11</a></dd>
-<dd><span class="jl">Paprika Schnitzel</span> <a href="#Page_8">8</a></dd>
-<dd><span class="jl">Sauerkraut Goulash</span> <a href="#Page_11">11</a></dd>
-<dd><span class="jl">Stuffed Veal Birds</span> <a href="#Page_11">11</a></dd>
-<dd><span class="jl">Swedish Sour Cream Meat Balls</span> <a href="#Page_8">8</a></dd>
-<dd><span class="jl">Swiss Steak with Sour Cream Gravy</span> <a href="#Page_10">10</a></dd>
-<dd><span class="jl">Veal Chops in Sour Cream</span> <a href="#Page_10">10</a></dd>
-<dt>SALADS</dt>
-<dd><span class="jl">Beet Velvet Salad</span> <a href="#Page_15">15</a></dd>
-<dd><span class="jl">California Salad</span> <a href="#Page_14">14</a></dd>
-<dd><span class="jl">Caraway Cole Slaw</span> <a href="#Page_16">16</a></dd>
-<dd><span class="jl">Frozen Pineapple Salad</span> <a href="#Page_15">15</a></dd>
-<dd><span class="jl">Lime Fruit Mold</span> <a href="#Page_16">16</a></dd>
-<dd><span class="jl">Lime-Lemon Layer Salad</span> <a href="#Page_16">16</a></dd>
-<dd><span class="jl">Potato Salad with Sour Cream Dressing</span> <a href="#Page_15">15</a></dd>
-<dt>SALAD DRESSINGS</dt>
-<dd><span class="jl">Pineapple Cream Dressing</span> <a href="#Page_13">13</a></dd>
-<dd><span class="jl">Sour Cream Dressing</span> <a href="#Page_14">14</a></dd>
-<dd><span class="jl">Sour Cream Dressing for Shrimp</span> <a href="#Page_13">13</a></dd>
-<dd><span class="jl">Sour Cream Salad Dressing</span> <a href="#Page_14">14</a></dd>
-<dt>SANDWICH SPREADS</dt>
-<dd><span class="jl">Cheese and Pickle Sandwich Spread</span> <a href="#Page_18">18</a></dd>
-<dd><span class="jl">Tuna Sour Cream Sandwich Filling</span> <a href="#Page_18">18</a></dd>
-<dt>SOUPS</dt>
-<dd><span class="jl">Potato Soup</span> <a href="#Page_7">7</a></dd>
-<dt>VEGETABLES</dt>
-<dd><span class="jl">Asparagus with Horseradish-Sour Cream Sauce</span> <a href="#Page_13">13</a></dd>
-<dd><span class="jl">Baked Beets Juliene</span> <a href="#Page_13">13</a></dd>
-<dd><span class="jl">Corn in Sour Cream</span> <a href="#Page_12">12</a></dd>
-<dd><span class="jl">Sour Cream Scalloped Potatoes</span> <a href="#Page_12">12</a></dd>
-<dd><span class="jl">Green Beans Supreme</span> <a href="#Page_12">12</a></dd>
-</dl>
-<div class="pb" id="Page_6">6</div>
-<h2 id="c1"><span class="small"><i>appetizers</i></span></h2>
-<h3 id="c2">Anchovy Chip Dip</h3>
-<p class="center b smaller">Yield&mdash;2 Cups</p>
-<div class="verse">
-<p class="t0">2 tablespoons anchovy paste</p>
-<p class="t0">&frac12; cup minced onion</p>
-<p class="t0">1 tablespoon lemon juice</p>
-<p class="t0">1 tablespoon tarragon vinegar</p>
-<p class="t0">&frac12; cup dairy sour cream</p>
-<p class="t0">1 cup mayonnaise</p>
-<p class="t0">&frac12; cup finely chopped parsley</p>
-</div>
-<p class="b smaller">Combine all ingredients and mix well.
-Use as a dip for crackers or potato chips.</p>
-<h3 id="c3">Shrimp Chip Dip</h3>
-<p class="center b smaller">Yield&mdash;1&frac12; Cups</p>
-<div class="verse">
-<p class="t0">1 5-ounce can shrimp, drained and chopped</p>
-<p class="t0">1 cup dairy sour cream</p>
-<p class="t0">&frac14; cup chili sauce</p>
-<p class="t0">2 teaspoons lemon juice</p>
-<p class="t0">&frac12; teaspoon salt</p>
-<p class="t0">&#8539; teaspoon pepper</p>
-<p class="t0">1 teaspoon prepared horseradish</p>
-<p class="t0">Dash tabasco sauce</p>
-</div>
-<p class="b smaller">Cut the shrimp into very small pieces and mix well with the remaining
-ingredients. Use as a dip or spread for potato chips or crackers.</p>
-<h3 id="c4">Sour Cream and Cheddar Chip Dip</h3>
-<p class="center b smaller">Yield&mdash;4 Cups</p>
-<div class="verse">
-<p class="t0">2 cups dairy sour cream</p>
-<p class="t0">1&frac12; cups shredded sharp cheddar cheese</p>
-<p class="t0">1 medium green pepper, chopped</p>
-<p class="t0">&frac12; cup chopped stuffed olives</p>
-<p class="t0">1 small onion, minced</p>
-<p class="t0">2 tablespoons lemon juice</p>
-<p class="t0">1 teaspoon salt</p>
-<p class="t0">&frac14; teaspoon paprika</p>
-<p class="t0">1 teaspoon Worcestershire sauce</p>
-<p class="t0">Dash tabasco sauce</p>
-</div>
-<p class="b smaller">Combine all ingredients and mix well. Chill several hours in the
-refrigerator and serve with potato chips or small crackers.</p>
-<h3 id="c5">Tangy Sour Cream Dip</h3>
-<p class="center b smaller">Yield&mdash;1&frac12; Cups</p>
-<div class="verse">
-<p class="t0">1 cup dairy sour cream</p>
-<p class="t0">&#8531; to &frac12; cup drained horseradish</p>
-<p class="t0">1 teaspoon Worcestershire sauce</p>
-<p class="t0">&frac12; teaspoon celery seed</p>
-<p class="t0">&frac12; teaspoon salt</p>
-<p class="t0">&frac14; teaspoon paprika</p>
-</div>
-<p class="b smaller">Combine sour cream with other ingredients and stir gently until blended.
-Serve with crisp crackers or potato chips.</p>
-<div class="pb" id="Page_7">7</div>
-<h2 id="c6"><span class="small"><i>soups</i></span></h2>
-<p>A rule to remember in serving soup is that a swirl of sour cream may
-be stirred into any clear soup or cream soup before serving. Top cream
-of tomato soup, consomme or cream of mushroom soup with a spoonful
-of dairy sour cream before serving. With fish soups, season the cream
-with a bit of salt and ginger or curry powder.</p>
-<h3 id="c7">Potato Soup</h3>
-<p class="center b smaller">Yield&mdash;6-8 Servings</p>
-<div class="verse">
-<p class="t0">&frac14; cup butter</p>
-<p class="t0">4 cups potatoes, diced</p>
-<p class="t0">1 cup finely cut celery</p>
-<p class="t0">1 medium onion, chopped</p>
-<p class="t0">1 pimiento, minced</p>
-<p class="t0">2 tablespoons minced parsley</p>
-<p class="t0">4 cups broth, stock, or bouillon</p>
-<p class="t0">&frac12; teaspoon paprika</p>
-<p class="t0">1&frac12; cups dairy sour cream</p>
-</div>
-<p class="b smaller">Melt butter in a large saucepan and saute the potatoes, celery, onion, and pimiento
-until the onion begins to brown. Add the parsley and the stock or bouillon and
-simmer until the vegetables are thoroughly cooked. Season to taste. Remove from
-the heat and blend in the sour cream. Serve at once.</p>
-<h2 id="c8"><span class="small"><i>main dishes</i></span></h2>
-<h3 id="c9">Hamburger Stroganoff</h3>
-<p class="center b smaller">Yield&mdash;6-8 Servings</p>
-<div class="verse">
-<p class="t0">&frac12; cup minced onion</p>
-<p class="t0">&frac14; cup butter</p>
-<p class="t0">1 lb. ground beef</p>
-<p class="t0">1 clove garlic, finely chopped</p>
-<p class="t0">2 tablespoons flour</p>
-<p class="t0">2 teaspoons salt</p>
-<p class="t0">&frac14; teaspoon pepper</p>
-<p class="t0">1 lb. sliced mushrooms</p>
-<p class="t0">1 can cream of chicken soup, undiluted</p>
-<p class="t0">1 cup dairy sour cream</p>
-<p class="t0">Minced parsley or chives</p>
-<p class="t0">Chow mein noodles</p>
-</div>
-<p class="b smaller">Saute onion in butter until tender. Stir in all remaining ingredients except soup,
-sour cream and parsley. Saute 5 minutes. Add soup; simmer, uncovered for 10
-minutes. Stir in sour cream; sprinkle with parsley. Serve on chow mein noodles.</p>
-<div class="pb" id="Page_8">8</div>
-<h3 id="c10">Paprika Schnitzel</h3>
-<p class="center b smaller">Yield&mdash;6 Servings</p>
-<div class="verse">
-<p class="t0">1&frac12; lbs. veal cutlets or steaks</p>
-<p class="t0">3 tablespoons flour</p>
-<p class="t0">1 teaspoon salt</p>
-<p class="t0">2 teaspoons paprika</p>
-<p class="t0">3 tablespoons butter</p>
-<p class="t0">1 tablespoon butter</p>
-<p class="t0">1 medium onion, chopped</p>
-<p class="t0">1 4-oz. can button mushrooms, sliced</p>
-<p class="t0">2 tablespoons flour</p>
-<p class="t0">1 cup milk</p>
-<p class="t0">1 bay leaf, crumbled</p>
-<p class="t0">&frac12; teaspoon caraway seed</p>
-<p class="t0">1 cup dairy sour cream</p>
-</div>
-<p class="b smaller">Combine flour, salt and paprika and dredge veal in this. Melt 3 tbsp. butter in a
-large skillet and brown veal. Cook until done. Remove from skillet onto warm serving
-dish. Add 1 tablespoon butter, onion, and mushrooms. Brown. Add 2 tablespoons
-flour, milk, bay leaf, and caraway seeds. When thickened and hot, add the sour
-cream and blend. Serve over the meat. Add salt if desired.</p>
-<h3 id="c11">Beef Stroganoff</h3>
-<p class="center b smaller">Yield&mdash;8-10 Servings</p>
-<div class="verse">
-<p class="t0">1&frac12; lbs. round steak</p>
-<p class="t0">1 lb. sliced fresh mushrooms</p>
-<p class="t0">1 cup butter</p>
-<p class="t0">2 lbs. Bermuda onions, finely chopped</p>
-<p class="t0">1 can condensed tomato soup</p>
-<p class="t0">1 6 oz. can tomato paste</p>
-<p class="t0">1 teaspoon salt</p>
-<p class="t0">&#8539; teaspoon pepper</p>
-<p class="t0">1 teaspoon soy sauce</p>
-<p class="t0">1 cup dairy sour cream</p>
-<p class="t0">Minced parsley</p>
-</div>
-<p class="b smaller">Cut meat in very thin strips; trim off excess fat. Brown meat and mushrooms in
-butter. Add onions. Combine soup, tomato paste and seasonings; add to meat mixture.
-Cover; simmer for 1 hour. Just before serving, stir in sour cream. Thicken
-gravy, if desired. Serve in ring of fluffy hot rice. Garnish with parsley.</p>
-<h3 id="c12">Swedish Sour Cream Meat Balls</h3>
-<p class="center b smaller">Yield&mdash;5 Servings</p>
-<div class="verse">
-<p class="t0">MEAT BALLS:</p>
-<p class="t0">&frac12; pounds ground beef</p>
-<p class="t0">&frac12; cup fine dry bread crumbs</p>
-<p class="t0">1 medium onion, finely chopped</p>
-<p class="t0">1 egg</p>
-<p class="t0">1 teaspoon salt</p>
-<p class="t0">&frac14; teaspoon pepper</p>
-<p class="t0">1 teaspoon dry mustard</p>
-<p class="t0">&frac12; teaspoon chopped mixed herbs (thyme, oregano, sage, rosemary, marjoram, and basil)</p>
-<p class="t0">1 teaspoon paprika</p>
-<p class="t0">&frac14; cup butter</p>
-</div>
-<p class="b smaller">Combine all the ingredients and mix well. Form into meat balls and brown in
-butter. This will make 10 meat balls about 2 inches in diameter. Meanwhile, prepare
-the sauce.</p>
-<div class="pb" id="Page_9">9</div>
-<div class="verse">
-<p class="t0">SOUR CREAM TOMATO SAUCE:</p>
-<p class="t0">1&frac12; cups water</p>
-<p class="t0">2 beef bouillon cubes</p>
-<p class="t0">1 6-oz. can tomato paste</p>
-<p class="t0">2 teaspoons Worcestershire sauce</p>
-<p class="t0">2 cups dairy sour cream</p>
-</div>
-<p class="b smaller">Heat the water, add beef bouillon cubes, and stir until dissolved. Add tomato paste
-and Worcestershire sauce and bring to a boil. Stir in the sour cream. Pour over meat
-balls and simmer for about 10 minutes or until the sour cream is heated through.
-Serve alone or with noodles or rice.</p>
-<h3 id="c13">Ham Noodle Bake</h3>
-<p class="center b smaller">2 qt. casserole
-<br />Yield&mdash;8 Servings
-<br />350&deg; preheated oven, 20 minutes</p>
-<div class="verse">
-<p class="t0">2 8-oz. packages noodles, cooked</p>
-<p class="t0">1 pound diced, cooked ham</p>
-<p class="t0">2 tablespoons chopped onion</p>
-<p class="t0">1 cup coffee cream</p>
-<p class="t0">2 cups dairy sour cream</p>
-<p class="t0">Salt and pepper</p>
-<p class="t0">Buttered bread crumbs</p>
-</div>
-<p class="b smaller">In a buttered 2 quart casserole put a layer of noodles and a layer of ham. Combine
-onion, coffee cream and sour cream and pour &#8531; over mixture. Season with salt
-and pepper. Repeat until there are 3 layers. Top with buttered bread crumbs. Bake
-in a moderate oven (350&deg;) for about 20 minutes, or until crumbs are brown.</p>
-<h3 id="c14">Chicken Paprika</h3>
-<p class="center b smaller">Yield&mdash;4-6 Servings</p>
-<div class="verse">
-<p class="t0">3 to 4 tablespoons butter</p>
-<p class="t0">&frac12; cup chopped onion</p>
-<p class="t0">1 large frying chicken, 3 to 3&frac12; pounds</p>
-<p class="t0">Paprika</p>
-<p class="t0">1&frac12; teaspoons salt</p>
-<p class="t0">1 bayleaf, if desired</p>
-<p class="t0">&frac12; cup water</p>
-<p class="t0">&frac12; pint (1 cup) dairy sour cream</p>
-</div>
-<p class="b smaller">Melt butter in heavy frying pan with tight fitting cover. Add onions and cook over
-very low heat until onions lose crispness. Pull onions to one side of pan. Add chicken
-cut in pieces for serving and sprinkle heavily with paprika. Cook slowly for about
-5 minutes (does not need to brown). Turn. Add more paprika until chicken is well
-coated. (Paprika depends upon its color rather than its flavor for its mark of distinction.)
-Add bayleaf, salt and &frac12; cup of water. Cover tightly. Cook very slowly
-for 45 minutes or until chicken is tender. To prevent sticking, add a bit of water
-if necessary. Spoon the sour cream over the chicken, cover and cook slowly 8 to 10
-minutes more. Stir the cream down into the paprika sauce. Arrange chicken on
-warm platter and pour sauce over all.</p>
-<div class="pb" id="Page_10">10</div>
-<h3 id="c15">Veal Chops In Sour Cream</h3>
-<p class="center b smaller">Covered baking dish
-<br />Yield&mdash;4 Servings
-<br />350&deg; preheated oven</p>
-<div class="verse">
-<p class="t0">4 lean veal chops</p>
-<p class="t0">2 tablespoons butter</p>
-<p class="t0">Salt and pepper</p>
-<p class="t0">4 large slices sweet onion</p>
-<p class="t0">&frac14; cup water</p>
-<p class="t0">1 cup dairy sour cream</p>
-<p class="t0">Grated Parmesan cheese</p>
-</div>
-<p class="b smaller">Brown chops in butter in frying pan. Arrange in baking dish. Season to taste with
-salt and pepper and place an onion slice on top of each chop. Mix &frac14; cup water
-with the drippings in the frying pan and pour over the chops. Cover and bake in
-a 350&deg; oven for 45 minutes. Remove the cover, spread sour cream over the tops
-of the chops, sprinkle with grated Parmesan cheese, and return to the oven uncovered
-for 20-30 minutes more or until brown.</p>
-<h3 id="c16">Fish Fillets In Sour Cream</h3>
-<p class="center b smaller">Yield&mdash;3-4 Servings
-<br />10&Prime; &times; 6&Prime; &times; 1&frac34;&Prime; baking dish (1&frac12; qts.)
-<br />375&deg; oven, 20-25 minutes</p>
-<div class="verse">
-<p class="t0">1 pound fish fillets or steaks</p>
-<p class="t0">Salt and pepper</p>
-<p class="t0">1 cup dairy sour cream</p>
-<p class="t0">2 tablespoons finely chopped dill pickle</p>
-<p class="t0">2 tablespoons minced onion</p>
-<p class="t0">2 tablespoons finely chopped green pepper</p>
-<p class="t0">1 tablespoon chopped parsley</p>
-<p class="t0">1 tablespoon lemon juice</p>
-<p class="t0">&frac14; teaspoon dry mustard</p>
-<p class="t0">&frac14; teaspoon sweet basil</p>
-<p class="t0">Paprika</p>
-</div>
-<p class="b smaller">Arrange fish in a well buttered baking dish. Sprinkle with salt and pepper. Combine
-remaining ingredients and spread on fish. Sprinkle with paprika and bake in a 375&deg;
-oven for 20-25 minutes or until the fish flakes when tested with a fork.</p>
-<h3 id="c17">Swiss Steak With Sour Cream Gravy</h3>
-<p class="center b smaller">Yield&mdash;4 Servings</p>
-<div class="verse">
-<p class="t0">1&frac12; pounds round steak (thick slice)</p>
-<p class="t0">&frac14; cup flour</p>
-<p class="t0">&frac14; cup butter</p>
-<p class="t0">1&frac12; cups water</p>
-<p class="t0">2 bay leaves</p>
-<p class="t0">2 teaspoons salt</p>
-<p class="t0">&frac12; pt (1 cup) dairy sour cream</p>
-</div>
-<p class="b smaller">Wipe steak with a damp cloth. Pound flour into it. Melt butter in skillet and saute
-steak in this, over low heat, until browned on both sides. Pour water over meat.
-Add bay leaves and salt. Cover and simmer for 1&frac12; hours or until the meat is
-tender. Remove cover and continue to cook, allowing most of the water to evaporate.
-Remove steak onto hot serving platter. Add sour cream to meat drippings in skillet
-and blend well. Pour over steak and serve at once.</p>
-<div class="pb" id="Page_11">11</div>
-<h3 id="c18">Lamb Stew With Sour Cream</h3>
-<p class="center b smaller">Yield&mdash;4 Servings</p>
-<div class="verse">
-<p class="t0">3 tablespoons flour</p>
-<p class="t0">2 teaspoons salt</p>
-<p class="t0">2 teaspoons paprika</p>
-<p class="t0">1 teaspoon pepper</p>
-<p class="t0">2 lb. lamb shoulder, cubed</p>
-<p class="t0">2 tablespoons butter</p>
-<p class="t0">&frac14; cup chopped onion</p>
-<p class="t0">2 cups cooked or canned tomatoes</p>
-<p class="t0">1 cup dairy sour cream</p>
-</div>
-<p class="b smaller">Combine flour, salt, paprika and pepper. Coat the meat cubes with this mixture.
-Melt butter in a 3 quart saucepan. Add meat and chopped onion and brown
-lightly. Add remaining flour mixture if all was not used to dredge the meat. Mix
-well. Add tomatoes. Cook over low heat for 2 hours. Add additional tomatoes or
-tomato juice if necessary. Just before serving carefully stir in the sour cream and
-blend well.</p>
-<h3 id="c19">Sauerkraut Goulash</h3>
-<p class="center b smaller">Yield&mdash;4 Servings</p>
-<div class="verse">
-<p class="t0">2 tablespoons butter</p>
-<p class="t0">1 pound lean veal, cubed</p>
-<p class="t0">1&frac12; teaspoons caraway seed</p>
-<p class="t0">1&frac12; teaspoons dill</p>
-<p class="t0">1 medium onion, sliced</p>
-<p class="t0">1 cup water</p>
-<p class="t0">2 cups sauerkraut</p>
-<p class="t0">1 cup dairy sour cream</p>
-</div>
-<p class="b smaller">Melt butter and brown veal in it over low heat. Add caraway, dill, onion and water
-and simmer for 2 hours. Add more water if necessary so that the meat does not
-become dry. Add sauerkraut and bring to the boiling point. Mix in sour cream and
-serve at once.</p>
-<h3 id="c20">Stuffed Veal Birds</h3>
-<p class="center b smaller">Yield&mdash;4 Servings</p>
-<div class="verse">
-<p class="t0">4 veal steaks, cut very thin</p>
-<p class="t0">1&frac14; cups soft bread cubes</p>
-<p class="t0">&frac12; cup chopped celery</p>
-<p class="t0">2 teaspoons chopped onion</p>
-<p class="t0">&frac14; teaspoon salt</p>
-<p class="t0">Pepper</p>
-<p class="t0">&#8539; teaspoon sage</p>
-<p class="t0">5 tablespoons butter, melted</p>
-<p class="t0">&frac12; cup milk, scalded</p>
-<p class="t0">3 tablespoons butter</p>
-<p class="t0">1 cup hot water</p>
-<p class="t0">2&frac12; tablespoons flour</p>
-<p class="t0">1 cup dairy sour cream</p>
-</div>
-<p class="b smaller">Combine bread cubes, celery, onion, seasonings, melted butter and milk. Mix well.
-Put 2 tablespoons of stuffing on each piece of meat. Roll; fasten with toothpicks.
-Roll in flour. Brown meat in butter. Add water, cover and simmer for 1 hour.
-Remove meat and take out toothpicks. Mix flour with sour cream and add to meat
-gravy. Place veal birds back in gravy and cook over low heat until gravy thickens.</p>
-<div class="pb" id="Page_12">12</div>
-<h2 id="c21"><span class="small"><i>vegetables</i></span></h2>
-<h3 id="c22">Green Beans Supreme</h3>
-<p class="center b smaller">1 qt. shallow baking dish
-<br />Yield&mdash;4 Servings</p>
-<div class="verse">
-<p class="t0">&#8531; cup minced onion</p>
-<p class="t0">2 tablespoons butter</p>
-<p class="t0">2 tablespoons flour</p>
-<p class="t0">1 teaspoon salt</p>
-<p class="t0">&frac14; teaspoon pepper</p>
-<p class="t0">1 cup dairy sour cream</p>
-<p class="t0">2 cups French style green beans, cooked, canned or frozen</p>
-<p class="t0">&frac12; cup grated sharp cheddar cheese</p>
-</div>
-<p class="b smaller">Simmer onion in melted butter. Add flour, salt, and pepper and mix well. Add sour
-cream and heat through. Blend with cooked beans and pour into a shallow baking
-dish. Top with grated cheese and bake at 350&deg; for 15 minutes.</p>
-<h3 id="c23">Sour Cream Scalloped Potatoes</h3>
-<p class="center b smaller">1 qt. casserole
-<br />Yield&mdash;6 Servings
-<br />350&deg; preheated oven, 20-25 min.</p>
-<div class="verse">
-<p class="t0">4 cups sliced cooked potatoes</p>
-<p class="t0">&frac12; cup chopped onion</p>
-<p class="t0">2 tablespoons butter</p>
-<p class="t0">1 cup dairy sour cream</p>
-<p class="t0">2 tablespoons water</p>
-<p class="t0">2 eggs, well beaten</p>
-<p class="t0">1 teaspoon salt</p>
-<p class="t0">Dash pepper</p>
-<p class="t0">1 cup shredded sharp cheddar cheese</p>
-</div>
-<p class="b smaller">Cook potatoes in salted water until done. Saute onion in butter. Combine with
-sour cream, water, eggs, salt and pepper. Place potatoes in a buttered 1 qt.
-casserole. Pour sour cream sauce over them. Top with shredded cheese and bake
-in a 350&deg; oven for 20-25 minutes.</p>
-<h3 id="c24">Corn In Sour Cream</h3>
-<p class="center b smaller">Yield&mdash;4 Servings</p>
-<div class="verse">
-<p class="t0">2 tablespoons butter</p>
-<p class="t0">&frac14; cup chopped onion</p>
-<p class="t0">2 tablespoons chopped green pepper</p>
-<p class="t0">2 tablespoons flour</p>
-<p class="t0">2 teaspoons salt</p>
-<p class="t0">&frac14; teaspoon pepper</p>
-<p class="t0">1 cup water</p>
-<p class="t0">1 cup dairy sour cream</p>
-<p class="t0">2 cups cooked, canned or frozen corn</p>
-</div>
-<p class="b smaller">Saute onion and green pepper in butter in saucepan. Add flour, salt and pepper
-and mix well. Add water and sour cream and stir until thickened. Use medium
-heat for cooking. Add corn and stir until the corn is heated through. Serve at once.</p>
-<div class="pb" id="Page_13">13</div>
-<h3 id="c25">Baked Beets Julienne</h3>
-<p class="center b smaller">1&frac12; qt. casserole
-<br />Yield&mdash;6 Servings
-<br />350&deg; oven, 25-30 min.</p>
-<div class="verse">
-<p class="t0">4 cups Julienne beets, drained</p>
-<p class="t0">1 cup dairy sour cream</p>
-<p class="t0">&frac14; cup beet liquid</p>
-<p class="t0">2 tablespoons lemon juice</p>
-<p class="t0">2 tablespoons grated onion</p>
-<p class="t0">Salt and pepper</p>
-<p class="t0">&frac12; cup buttered bread crumbs</p>
-</div>
-<p class="b smaller">Combine all ingredients except bread crumbs and mix lightly. Turn into a buttered
-1&frac12; quart casserole. Top with buttered crumbs. Bake at 350&deg; about 25-30 minutes.</p>
-<h3 id="c26">Asparagus With Horseradish-Sour Cream Sauce</h3>
-<p class="center b smaller">Yield&mdash;6 Servings</p>
-<div class="verse">
-<p class="t0">2 lbs. asparagus spears or 2 boxes frozen asparagus</p>
-<p class="t0">&frac12; cup dairy sour cream</p>
-<p class="t0">&frac14; cup drained horseradish</p>
-<p class="t0">&frac14; teaspoon salt</p>
-<p class="t0">Few grains cayenne or &#8539; teaspoon paprika</p>
-</div>
-<p class="b smaller">Cook asparagus in a small amount of boiling salted water until tender. Drain.
-Meanwhile make sauce. To sour cream add horseradish and seasonings and blend.
-Serve over the cooked asparagus.</p>
-<h2 id="c27"><span class="small"><i>salad dressings</i></span></h2>
-<h3 id="c28">Pineapple Cream Dressing</h3>
-<p class="center b smaller">Yield&mdash;1&frac12; Cups</p>
-<div class="verse">
-<p class="t0">&#8531; cup crushed pineapple, drained</p>
-<p class="t0">&#8531; cup pineapple syrup from canned pineapple</p>
-<p class="t0">2 teaspoons sugar</p>
-<p class="t0">&#8539; teaspoon salt</p>
-<p class="t0">1 cup dairy sour cream</p>
-</div>
-<p class="b smaller">Blend first four ingredients together. Fold in the sour cream and mix well.
-Serve with fruit salad or cole slaw.</p>
-<h3 id="c29">Sour Cream Dressing for Shrimp</h3>
-<p class="center b smaller">Yield&mdash;1 Cup</p>
-<div class="verse">
-<p class="t0">4 slices bacon</p>
-<p class="t0">1 cup dairy sour cream</p>
-<p class="t0">2 tablespoons tarragon vinegar</p>
-<p class="t0">1 teaspoon grated onion (optional)</p>
-<p class="t0">1 teaspoon salt</p>
-</div>
-<p class="b smaller">Pan-broil bacon slowly until crisp. Remove it from the pan and place on paper
-towels to drain. Let bacon drippings cool. Chop bacon fine. Add bacon drippings to
-<span class="pb" id="Page_14">14</span>
-sour cream, beating with a fork. Add vinegar, onion, salt and bacon. Chill dressing
-thoroughly. Dressing may be kept in refrigerator for several days in a tightly
-covered jar.</p>
-<h3 id="c30">Sour Cream Salad Dressing</h3>
-<p class="center b smaller">Yield&mdash;2&frac14; Cups</p>
-<div class="verse">
-<p class="t0">3 tablespoons sugar</p>
-<p class="t0">3 tablespoons flour</p>
-<p class="t0">1 teaspoon salt</p>
-<p class="t0">&#8539; teaspoon white pepper</p>
-<p class="t0">&frac14; teaspoon paprika</p>
-<p class="t0">1 teaspoon dry mustard</p>
-<p class="t0">2 eggs, slightly beaten</p>
-<p class="t0">&frac12; cup vinegar</p>
-<p class="t0">2 tablespoons butter</p>
-<p class="t0">1&frac12; cups dairy sour cream</p>
-</div>
-<p class="b smaller">Mix dry ingredients. Add eggs to vinegar; add to dry ingredients. Cook over low
-heat, stirring constantly until smooth and thick. Add butter; blend. Remove from
-heat; stir in sour cream. Chill.</p>
-<h3 id="c31">Sour Cream Dressing</h3>
-<div class="verse">
-<p class="t0">1 cup dairy sour cream</p>
-<p class="t0">1 tablespoon chopped chives or minced onion</p>
-<p class="t0">2 tablespoons vinegar (tarragon is excellent)</p>
-<p class="t0">&frac14; teaspoon salt</p>
-<p class="t0">&frac14; teaspoon black pepper</p>
-<p class="t0">&frac14; teaspoon sugar</p>
-<p class="t0">&frac12; cup mayonnaise or cooked salad dressing</p>
-</div>
-<p class="b smaller">Mix all ingredients together carefully, except mayonnaise, which is folded in last.
-(Extra flavor for garlic lovers&mdash;rub clove of garlic cut fine into salt.)</p>
-<h2 id="c32"><span class="small"><i>salads</i></span></h2>
-<h3 id="c33">California Salad</h3>
-<p class="center b smaller">Yield&mdash;8 Servings</p>
-<div class="verse">
-<p class="t0">1 cup pineapple chunks, drained</p>
-<p class="t0">1 cup orange segments, drained</p>
-<p class="t0">1 cup shredded coconut</p>
-<p class="t0">8 marshmallows quartered</p>
-<p class="t0">1 cup dairy sour cream</p>
-</div>
-<p class="b smaller">Combine all ingredients. Chill in refrigerator 24 hours.
-Serve on crisp salad greens.</p>
-<div class="pb" id="Page_15">15</div>
-<h3 id="c34">Frozen Pineapple Salad</h3>
-<p class="center b smaller">Medium sized muffin tins
-<br />Yield&mdash;10 individual salads</p>
-<div class="verse">
-<p class="t0">1 pint (2 cups) dairy sour cream</p>
-<p class="t0">2 tablespoons lemon juice</p>
-<p class="t0">&frac34; cup sugar</p>
-<p class="t0">&#8539; teaspoon salt</p>
-<p class="t0">1 9-oz. can crushed pineapple, well drained</p>
-<p class="t0">&frac14; cup chopped maraschino cherries</p>
-<p class="t0">&frac14; cup chopped walnuts</p>
-<p class="t0">1 banana, sliced</p>
-</div>
-<p class="b smaller">Mix sour cream, lemon juice, sugar, and salt. Add remaining ingredients and blend.
-Pour into medium sized muffin tins which have been lined with paper cups. Freeze
-until firm. Remove the papers to serve. This mixture will fill 10 muffin tins.</p>
-<h3 id="c35">Beet Velvet Salad</h3>
-<p class="center b smaller">1 quart mold or 6 individual molds
-<br />Yield&mdash;6 Servings</p>
-<div class="verse">
-<p class="t0">1 package lemon flavored gelatin</p>
-<p class="t0">1 cup hot water</p>
-<p class="t0">2 cups diced cooked beets</p>
-<p class="t0">1 cup dairy sour cream</p>
-<p class="t0">1 tablespoon lemon juice</p>
-<p class="t0">1 teaspoon grated onion</p>
-<p class="t0">Salt and pepper</p>
-</div>
-<p class="b smaller">Dissolve gelatin in hot water; stir in beets. Add sour cream and blend well; add
-remaining ingredients. Pour mixture into an oiled 1 quart mold or 6 individual
-molds. Chill until firm. Unmold on crisp salad greens and serve with mayonnaise.</p>
-<h3 id="c36">Potato Salad With Sour Cream Dressing</h3>
-<p class="center b smaller">Yield&mdash;6 Servings</p>
-<div class="verse">
-<p class="t0">3 cups chopped, cooked potatoes</p>
-<p class="t0">2 hard cooked eggs, chopped</p>
-<p class="t0">&frac12; cup chopped celery</p>
-<p class="t0">&#8531; cup chopped pickle</p>
-<p class="t0">2 teaspoons salt</p>
-<p class="t0">&frac12; teaspoon pepper</p>
-<p class="t0">&#8531; cup chopped onion</p>
-<p class="t0">&#8531; cup chopped pimento</p>
-<p class="t0">1 tablespoon vinegar</p>
-<p class="t0">1 tablespoon prepared mustard</p>
-<p class="t0">&frac34; cup sour cream dressing</p>
-</div>
-<p class="b smaller">Combine all of the ingredients and chill before serving.
-Good for a packed lunch when chilled in the wide-mouthed thermos bottles.</p>
-<div class="pb" id="Page_16">16</div>
-<h3 id="c37">Lime Fruit Mold</h3>
-<p class="center b smaller">2 quart mold
-<br />Yield&mdash;10-12 Servings</p>
-<div class="verse">
-<p class="t0">2 packages lime flavored gelatin</p>
-<p class="t0">1&frac12; cups hot water</p>
-<p class="t0">1&frac12; cups cold water</p>
-<p class="t0">&#8532; cup fruit syrup</p>
-<p class="t0">1 cup crushed pineapple, drained</p>
-<p class="t0">1 cup diced canned pears, drained</p>
-<p class="t0">1 cup dairy sour cream</p>
-</div>
-<p class="b smaller">Dissolve gelatin in hot water; add cold water and fruit syrup. Chill until partially
-thickened. Fold in fruits and sour cream. Pour gelatin mixture into an oiled 2 quart
-mold or individual molds. Chill until firm. Unmold on crisp salad greens and garnish
-with pineapple slices, pear halves and maraschino cherries.</p>
-<h3 id="c38">Lime-Lemon Layer Salad</h3>
-<p class="center b smaller">2 quart mold
-<br />Yield&mdash;10-12 Servings</p>
-<div class="verse">
-<p class="t0">1 package lime flavored gelatin</p>
-<p class="t0">1 cup hot water</p>
-<p class="t0">&frac12; cup sliced, stuffed olives</p>
-<p class="t0">1 cup dairy sour cream</p>
-<p class="t0">1 package lemon flavored gelatin</p>
-<p class="t0">1&frac12; cups hot water</p>
-<p class="t0">&frac12; cup pineapple juice</p>
-<p class="t0">1 cup crushed pineapple, well drained</p>
-<p class="t0">&frac12; cup diced celery</p>
-</div>
-<p class="b smaller">Dissolve lime flavored gelatin in hot water. Chill until partially set. Add olives;
-fold in sour cream. Pour into oiled salad mold or individual salad molds, filling
-each one-half full. Chill until firm. Dissolve lemon flavored gelatin in hot water;
-add pineapple juice. Chill until partially set. Add crushed pineapple and celery.
-Pour over lime layer and chill until firm. Unmold on crisp salad greens.</p>
-<h3 id="c39">Caraway Cole Slaw</h3>
-<p class="center b smaller">Yield&mdash;6 Servings</p>
-<div class="verse">
-<p class="t0">&frac12; medium head cabbage, shredded (4 cups)</p>
-<p class="t0">&frac12; cup dairy sour cream</p>
-<p class="t0">2 tablespoons sugar</p>
-<p class="t0">2 tablespoons vinegar</p>
-<p class="t0">&frac12; teaspoon salt</p>
-<p class="t0">Dash pepper</p>
-<p class="t0">1-2 teaspoons caraway seed</p>
-</div>
-<p class="b smaller">Shred chilled cabbage. Combine remaining ingredients and pour over cabbage.
-Mix lightly and serve immediately or refrigerate until ready to serve.</p>
-<div class="pb" id="Page_17">17</div>
-<h2 id="c40"><span class="small"><i>breads</i></span></h2>
-<h3 id="c41">Sour Cream Nut Bread</h3>
-<p class="center b smaller">2&frac12; x 3&frac12; x 7&frac34; inch pan
-<br />Yield&mdash;1 Loaf
-<br />350&deg; preheated oven, 1 hour</p>
-<div class="verse">
-<p class="t0">2 cups sifted flour</p>
-<p class="t0">1 teaspoon baking powder</p>
-<p class="t0">1 teaspoon baking soda</p>
-<p class="t0">1 teaspoon salt</p>
-<p class="t0">&frac14; teaspoon cinnamon</p>
-<p class="t0">&frac14; teaspoon cloves</p>
-<p class="t0">&frac14; teaspoon nutmeg</p>
-<p class="t0">1 egg, beaten</p>
-<p class="t0">1 cup brown sugar, firmly packed</p>
-<p class="t0">1 cup dairy sour cream</p>
-<p class="t0">1 cup broken nut meats</p>
-</div>
-<p class="b smaller">Sift flour, baking powder, soda and spices together. Beat egg. Add sugar and mix
-well. Stir in sour cream carefully. Add dry ingredients, stirring only enough to
-moisten them. Add the nut meats. Pour into a well buttered loaf pan and bake in
-350&deg; preheated oven for 1 hour. Good served warm or cold.</p>
-<h3 id="c42">Pineapple Coffee Cake</h3>
-<p class="center b smaller">8&Prime; square pan
-<br />Yield&mdash;9 Servings
-<br />375&deg; preheated oven, 25-30 minutes</p>
-<div class="verse">
-<p class="t0">1&frac12; cups sifted flour</p>
-<p class="t0">2 teaspoons baking powder</p>
-<p class="t0">&frac12; teaspoon soda</p>
-<p class="t0">&frac12; teaspoon salt</p>
-<p class="t0">&frac12; teaspoon cinnamon</p>
-<p class="t0">&frac14; teaspoon nutmeg</p>
-<p class="t0">1 egg, beaten</p>
-<p class="t0">1 cup dairy sour cream</p>
-<p class="t0">&frac12; cup drained crushed pineapple</p>
-<p class="t0">&frac12; cup brown sugar, firmly packed</p>
-</div>
-<h4>TOPPING:</h4>
-<div class="verse">
-<p class="t0">&frac14; cup light corn syrup</p>
-<p class="t0">&frac12; cup chopped walnuts</p>
-<p class="t0">&#8531; cup shredded coconut</p>
-</div>
-<p class="b smaller">Sift dry ingredients together. Combine egg, sour cream, pineapple, and brown sugar;
-add to dry ingredients stirring only until flour is moistened. Brush bottom of a
-buttered 8-inch square pan with corn syrup; sprinkle nuts and coconut over syrup.
-Spread batter over topping. Bake at 375&deg; for 25-30 minutes. Cut into squares and
-serve warm.</p>
-<div class="pb" id="Page_18">18</div>
-<h3 id="c43">Prune Bread</h3>
-<p class="center b smaller">9 &times; 5 &times; 3 inch loaf pan
-<br />Yield&mdash;1 Loaf
-<br />350&deg; preheated oven, 1 hour</p>
-<div class="verse">
-<p class="t0">2&#8531; cups sifted flour</p>
-<p class="t0">1 teaspoon allspice</p>
-<p class="t0">&frac12; teaspoon cloves</p>
-<p class="t0">1 teaspoon cinnamon</p>
-<p class="t0">1 teaspoon baking powder</p>
-<p class="t0">&frac12; teaspoon soda</p>
-<p class="t0">&frac14; cup butter, softened</p>
-<p class="t0">1 cup sugar</p>
-<p class="t0">3 eggs</p>
-<p class="t0">&frac12; cup dairy sour cream</p>
-<p class="t0">1 teaspoon vanilla</p>
-<p class="t0">1 cup chopped, cooked prunes</p>
-</div>
-<p class="b smaller">Sift dry ingredients together. Cream butter and sugar, add eggs one at a time,
-mixing well after each addition. Mix well. Carefully add sour cream and vanilla
-and mix until smooth and well blended. Add dry ingredients and prunes. Mix well.
-Pour into a buttered 9 &times; 5 &times; 3 inch loaf pan and bake in a 350&deg; preheated oven
-for 50 minutes to 1 hour. Remove from the pan when done and cool on a cake rack.</p>
-<h2 id="c44"><span class="small"><i>sandwich spreads</i></span></h2>
-<h3 id="c45">Tuna Sour Cream Sandwich Filling</h3>
-<p class="center b smaller">Yield&mdash;1&frac14; Cups</p>
-<div class="verse">
-<p class="t0">1 7-oz. can tuna fish, flaked</p>
-<p class="t0">&frac14; cup chopped celery</p>
-<p class="t0">2 tablespoons minced onion</p>
-<p class="t0">2 tablespoons pickle relish</p>
-<p class="t0">6 tablespoons dairy sour cream</p>
-</div>
-<p class="b smaller">Combine ingredients and mix well.
-Use as a sandwich filling or a spread for crackers.</p>
-<h3 id="c46">Cheese and Pickle Sandwich Spread</h3>
-<p class="center b smaller">Yield&mdash;1 Cup</p>
-<div class="verse">
-<p class="t0">3 tablespoons pickle relish</p>
-<p class="t0">1 cup shredded sharp cheddar cheese</p>
-<p class="t0">&frac14; cup dairy sour cream</p>
-</div>
-<p class="b smaller">Combine all ingredients and mix well.
-Use as a spread for sandwiches or crackers.</p>
-<div class="pb" id="Page_19">19</div>
-<h2 id="c47"><span class="small"><i>desserts</i></span></h2>
-<h3 id="c48">Frozen Cheese and Strawberry Dessert</h3>
-<p class="center b smaller">Yield&mdash;4 Servings</p>
-<div class="verse">
-<p class="t0">1 cup cottage cheese</p>
-<p class="t0">1 tablespoon lemon juice</p>
-<p class="t0">&frac12; cup sugar</p>
-<p class="t0">1 cup dairy sour cream</p>
-<p class="t0">1 pint strawberries, crushed and sweetened</p>
-</div>
-<p class="b smaller">Put cottage cheese through food mill. Add lemon juice and sugar and beat smooth.
-Add sour cream and mix well. Freeze in a refrigerator tray until firm around the
-edges then turn into a chilled bowl and beat until smooth. Return to tray and
-freeze firm. Serve in squares with fresh sweetened berries or defrosted frozen ones.
-Raspberries, blueberries or sliced peaches may be used if desired.</p>
-<h3 id="c49">Pineapple Apricot Refrigerator Cheese Cake</h3>
-<p class="center b smaller">8-inch spring form pan
-<br />Yield&mdash;8-10 Servings</p>
-<div class="verse">
-<p class="t0">1 9-oz. can crushed pineapple</p>
-<p class="t0">1 1-lb. (No. 303) can apricot halves</p>
-<p class="t0">1&frac14; teaspoons salt</p>
-<p class="t0">2 cups sieved cottage cheese (cream style)</p>
-<p class="t0">2 tablespoons plain gelatin</p>
-<p class="t0">2 tablespoons lemon juice</p>
-<p class="t0">1 cup liquid (juice from canned fruit with water added to make 1 cup)</p>
-<p class="t0">1 cup dairy sour cream</p>
-<p class="t0">1 cup whipping cream</p>
-<p class="t0">&frac14; cup sugar</p>
-<p class="t0">&frac12; cup graham cracker crumbs</p>
-<p class="t0">3 tablespoons melted butter</p>
-<p class="t0">3 tablespoons finely chopped nuts</p>
-</div>
-<p class="b smaller">Sieve apricot halves and pineapple. Add salt and sieved cottage cheese and mix well.
-Dissolve the gelatin in the lemon juice. Heat the fruit juice to boiling and pour
-over the gelatin. Stir until gelatin is dissolved. Cool slightly. Gradually add to
-cheese mixture and blend thoroughly. Add sour cream. Whip cream and add sugar.
-Fold into cheese mixture. Pour into an 8-inch spring form pan and chill several
-hours. Unmold on plate. Mix crumbs, butter, and chopped nuts and sprinkle over
-top of cake. Garnish with fresh or canned apricot halves.</p>
-<h3 id="c50">Simple, Yet Simply Delicious Sauce</h3>
-<p class="center">Cool, canned purple plums with a splash of sour cream on top.</p>
-<div class="pb" id="Page_20">20</div>
-<h3 id="c51">Sour Cream and Apricot Dessert Sauce</h3>
-<p class="center b smaller">Yield&mdash;2 Cups Sauce</p>
-<div class="verse">
-<p class="t0">1 cup dried apricots</p>
-<p class="t0">1&frac12; cups water</p>
-<p class="t0">1 cup sugar</p>
-<p class="t0">&#8539; teaspoon salt</p>
-<p class="t0">&frac34; cup dairy sour cream</p>
-</div>
-<p class="b smaller">Simmer apricots in water until tender. Press through sieve or food mill. Add the
-sugar and salt to the hot apricot puree and stir until dissolved. Cool. Stir in the
-sour cream. Serve over ice cream, waffles, or French dessert pancakes.</p>
-<h2 id="c52"><span class="small"><i>cakes</i></span></h2>
-<h3 id="c53">Spicy Cream Cake</h3>
-<p class="center b smaller">2 8-inch layer cake pans
-<br />350&deg; preheated oven, 30 minutes</p>
-<div class="verse">
-<p class="t0">&frac12; cup butter</p>
-<p class="t0">2 cups brown sugar, firmly packed</p>
-<p class="t0">3 eggs yolks, slightly beaten</p>
-<p class="t0">2 cups sifted cake flour</p>
-<p class="t0">&frac14; teaspoon salt</p>
-<p class="t0">1 teaspoon baking soda</p>
-<p class="t0">2 teaspoons cinnamon</p>
-<p class="t0">&frac14; teaspoon cloves</p>
-<p class="t0">&frac12; teaspoon allspice</p>
-<p class="t0">&frac12; teaspoon nutmeg</p>
-<p class="t0">1 cup dairy sour cream</p>
-<p class="t0">3 egg whites, stiffly beaten</p>
-</div>
-<p class="b smaller">Cream butter, add sugar and beat until light and fluffy. Add egg yolks and mix
-thoroughly. Sift dry ingredients and add alternately with sour cream, mixing well
-after each addition. Fold egg whites into batter. Pour into two buttered and floured
-8-inch layer cake pans. Bake at 350&deg; for 30 minutes.</p>
-<h3 id="c54">Chocolate Cream Cake</h3>
-<p class="center b smaller">3 8-inch layer cake pans
-<br />350&deg; preheated oven, 25-30 minutes</p>
-<div class="verse">
-<p class="t0">6 tablespoons butter</p>
-<p class="t0">1&frac12; cups sugar</p>
-<p class="t0">2 eggs, beaten</p>
-<p class="t0">3 1-ounce squares unsweetened chocolate</p>
-<p class="t0">&frac34; cup boiling water</p>
-<p class="t0">1&frac12; teaspoons soda</p>
-<p class="t0">2&frac14; cups sifted cake flour</p>
-<p class="t0">1&frac12; teaspoons baking powder</p>
-<p class="t0">&frac14; teaspoon salt</p>
-<p class="t0">&frac34; cup dairy sour cream</p>
-<p class="t0">1 teaspoon vanilla</p>
-</div>
-<p class="b smaller">Cream butter; gradually add sugar and continue creaming until fluffy. Add beaten
-eggs. Melt chocolate with water; cool. Add sifted dry ingredients alternately with
-<span class="pb" id="Page_21">21</span>
-sour cream, mixing well after each addition. Stir in chocolate mixture and vanilla.
-Pour batter into 3 buttered and floured 8-inch cake pans. Bake at 350&deg; for 25-30
-minutes.</p>
-<h3 id="c55">Mahogany Sour Cream Cake</h3>
-<p class="center b smaller">2 9-inch round cake pans
-<br />350&deg; preheated oven, 30-35 min.</p>
-<div class="verse">
-<p class="t0">3 squares baking chocolate</p>
-<p class="t0">&frac12; cup water</p>
-<p class="t0">1 cup dairy sour cream</p>
-<p class="t0">2 cups sifted cake flour</p>
-<p class="t0">1 teaspoon soda</p>
-<p class="t0">1 teaspoon salt</p>
-<p class="t0">1&frac12; teaspoons baking powder</p>
-<p class="t0">&#8532; cup butter</p>
-<p class="t0">&#8532; cup light brown sugar</p>
-<p class="t0">1 cup granulated sugar</p>
-<p class="t0">3 eggs</p>
-<p class="t0">2 teaspoons vanilla</p>
-</div>
-<p class="b smaller">Cook chocolate and water over very low heat, stirring until blended. Cool and add
-sour cream, mixing well. Sift dry ingredients together. Cream butter and add brown
-sugar and granulated sugar. Add eggs one at a time, mixing well after each addition.
-Add vanilla and beat. Add dry ingredients alternately with the sour cream
-mixture. Mix well. Pour batter into 2 buttered and floured 9-inch round layer cake
-pans and bake in a 350&deg; oven for 30-35 minutes. Remove from pans and cool on
-cake racks. Or bake one 9 x 13 inch loaf cake and use a 350&deg; oven for 40 minutes.</p>
-<h2 id="c56"><span class="small"><i>cookies</i></span></h2>
-<h3 id="c57">Sour Cream Date Delights</h3>
-<p class="center b smaller">Yield&mdash;5 Doz. Cookies
-<br />400&deg; preheated oven, 10 minutes</p>
-<div class="verse">
-<p class="t0">1&frac14; cup sifted flour</p>
-<p class="t0">&frac12; teaspoon soda</p>
-<p class="t0">&frac14; teaspoon baking powder</p>
-<p class="t0">&frac14; teaspoon salt</p>
-<p class="t0">&frac14; teaspoon cinnamon</p>
-<p class="t0">&#8539; teaspoon nutmeg</p>
-<p class="t0">&frac14; cup butter</p>
-<p class="t0">&frac34; cup brown sugar, firmly packed</p>
-<p class="t0">1 egg</p>
-<p class="t0">&frac12; teaspoon vanilla</p>
-<p class="t0">&frac12; cup dairy sour cream</p>
-<p class="t0">&#8532; cup chopped pitted dates</p>
-<p class="t0">&frac12; cup chopped nuts</p>
-</div>
-<p class="b smaller">Sift flour with dry ingredients. Cream butter and sugar; add egg and vanilla and
-mix well. Add sifted dry ingredients alternately with sour cream. Fold in chopped
-dates and nuts. Drop by teaspoonfuls on a greased cookie sheet and bake in a 400&deg;
-oven for 10-12 minutes.</p>
-<div class="pb" id="Page_22">22</div>
-<h3 id="c58">Sour Cream Oatmeal Cookies</h3>
-<p class="center b smaller">Yield&mdash;4-5 Doz. Cookies
-<br />425&deg; preheated oven, 8-10 minutes</p>
-<div class="verse">
-<p class="t0">1&frac14; cups sifted flour</p>
-<p class="t0">1 teaspoon baking powder</p>
-<p class="t0">&frac14; teaspoon soda</p>
-<p class="t0">&frac14; teaspoon salt</p>
-<p class="t0">&frac14; teaspoon nutmeg</p>
-<p class="t0">1 teaspoon cinnamon</p>
-<p class="t0">&frac14; cup butter</p>
-<p class="t0">1 cup firmly packed light brown sugar</p>
-<p class="t0">1 egg</p>
-<p class="t0">1 teaspoon vanilla</p>
-<p class="t0">&frac12; cup dairy sour cream</p>
-<p class="t0">&frac12; cup chopped raisins</p>
-<p class="t0">&frac12; cup chopped nuts</p>
-<p class="t0">&#8532; cup quick cooking oatmeal</p>
-</div>
-<p class="b smaller">Sift dry ingredients together. Cream butter and sugar, add egg and blend. Add
-vanilla. Add sifted dry ingredients alternately with sour cream. Lastly fold in
-raisins, nuts, and oatmeal. Drop by teaspoonfuls onto a greased cooky sheet and
-bake in a 425&deg; oven for 8-10 minutes. Remove from cooky sheet and cool on
-cake racks.</p>
-<h3 id="c59">Chocolate Chip Cream Cookies</h3>
-<p class="center b smaller">Yield&mdash;7-8 Doz. Cookies
-<br />375&deg; preheated oven, 10-12 minutes</p>
-<div class="verse">
-<p class="t0">2&frac12; cups flour</p>
-<p class="t0">&frac12; teaspoon salt</p>
-<p class="t0">&frac12; teaspoon baking powder</p>
-<p class="t0">1 teaspoon soda</p>
-<p class="t0">&frac12; cup butter</p>
-<p class="t0">1&frac12; cups dark brown sugar</p>
-<p class="t0">2 eggs</p>
-<p class="t0">1 teaspoon vanilla</p>
-<p class="t0">1 cup dairy sour cream</p>
-<p class="t0">1 cup chopped nuts</p>
-<p class="t0">2 6-oz. packages semi-sweet chocolate bits</p>
-</div>
-<p class="b smaller">Sift dry ingredients together. Cream butter and sugar. Add eggs and vanilla and
-mix well. Add sifted dry ingredients alternately with sour cream. Add chopped
-nuts and chocolate and blend. Drop by teaspoonfuls on a greased cooky sheet and
-bake in a 375&deg; oven for 10 minutes or until browned. Remove from cooky sheet
-at once and cool on cake racks.</p>
-<h3 id="c60">Chocolate Cream Drops</h3>
-<p class="center b smaller">Yield&mdash;Approx. 5 Doz. Cookies
-<br />375&deg; preheated oven, 10 minutes</p>
-<div class="verse">
-<p class="t0">&frac12; cup butter</p>
-<p class="t0">2 1-ounce squares unsweetened chocolate, melted</p>
-<p class="t0">1&frac12; cups sugar</p>
-<p class="t0">2 eggs</p>
-<p class="t0">1 cup dairy sour cream</p>
-<p class="t0">1 teaspoon vanilla</p>
-<p class="t0">2&frac34; cups sifted flour</p>
-<p class="t0">&frac12; teaspoon soda</p>
-<p class="t0">&frac12; teaspoon baking powder</p>
-<p class="t0">&frac12; teaspoon salt</p>
-<p class="t0">1 cup chopped nuts</p>
-</div>
-<p class="b smaller">Cream butter and add chocolate. Gradually add sugar. Beat in eggs, one at a time;
-then add sour cream and vanilla. Sift flour, soda, baking powder and salt; gradually
-add to mixture. Add nuts. Chill at least 1 hour. Drop rounded teaspoonfuls about
-2&Prime; apart on lightly greased cooky sheet. Bake at 375&deg; for 10 minutes.</p>
-<div class="pb" id="Page_23">23</div>
-<h2 id="c61"><span class="small"><i>candies</i></span></h2>
-<h3 id="c62">Cream Candied Nuts</h3>
-<p class="center b smaller">Yield&mdash;About 1&#8539; lbs. Nuts.</p>
-<div class="verse">
-<p class="t0">1&frac12; cups sugar</p>
-<p class="t0">&frac12; cup dairy sour cream</p>
-<p class="t0">2 tablespoons butter</p>
-<p class="t0">1 teaspoon vanilla</p>
-<p class="t0">1 teaspoon cinnamon</p>
-<p class="t0">2&frac12; cups pecan halves</p>
-</div>
-<p class="b smaller">In a 2 quart saucepan, bring sugar, sour cream, and butter to a boil. Cook to soft
-ball stage, 238&deg; F., stirring occasionally. Remove from heat and add vanilla and
-cinnamon. Stir until mixture begins to thicken. Add nuts and stir until well coated.
-Turn out onto buttered cooky sheet and separate into individual clusters.</p>
-<h3 id="c63">Chocolate Sour Cream Fudge</h3>
-<p class="center b smaller">8-inch square pan</p>
-<div class="verse">
-<p class="t0">2 cups sugar</p>
-<p class="t0">1 cup dairy sour cream</p>
-<p class="t0">2 oz. (2 sq.) unsweetened chocolate</p>
-<p class="t0">&frac12; teaspoon salt</p>
-<p class="t0">2 tablespoons light corn syrup</p>
-<p class="t0">2 tablespoons butter</p>
-<p class="t0">1 teaspoon vanilla</p>
-<p class="t0">&frac12; cup chopped walnuts</p>
-</div>
-<p class="b smaller">Combine sugar, sour cream, broken chocolate, salt, and syrup in 2 quart saucepan.
-Cook over low heat, stirring until sugar dissolves. Heat to boiling; cover, and cook
-for 3 minutes. Uncover and cook to the soft ball stage, 238&deg;, stirring frequently.
-Remove from heat. Add butter and vanilla; let cool to lukewarm, 110&deg;, without
-stirring. Beat vigorously until the candy is creamy and has lost its gloss. Add walnuts
-and pour into buttered pan. Cut in squares.</p>
-<div class="pb" id="Page_24">24</div>
-<div class="img">
-<img src="images/p02.jpg" alt="Lucerne Products" width="495" height="641" />
-</div>
-<h2 id="c64"><span class="small"><i>You&rsquo;ll love</i> <span class="sc">Lucerne</span> <span class="cur">Sour Cream</span></span></h2>
-<p><span class="ssn"><span class="large">Look for these Other Fine Lucerne Dairy Products
-At Your Safeway Store&mdash;All Safeway Guaranteed.</span></span></p>
-<dl class="undent"><dt><span class="ssn">A Finer Milk that saves your money</span></dt>
-<dt><span class="ssn">Old Style Farm Churned Flavor</span></dt>
-<dt><span class="ssn">Perfect for Calorie Counters</span></dt>
-<dt><span class="ssn">Delicious Hot or Cold&mdash;Kids Love it</span></dt>
-<dt><span class="ssn">For Coffee, Cereal, Fruit or Berries</span></dt>
-<dt><span class="ssn">To top your best, There&rsquo;s Nothing Finer</span></dt></dl>
-<h2 id="c65"><span class="small"><i>You&rsquo;ll love</i> <span class="sc">Lucerne</span> <span class="cur">Dairy Products</span></span></h2>
-<h2>Transcriber&rsquo;s Notes</h2>
-<ul>
-<li>Silently corrected a few typos.</li>
-<li>Retained publication information from the printed edition: this eBook is public-domain in the country of publication.</li>
-<li>In the text versions only, text in italics is delimited by _underscores_.</li>
-</ul>
-
-
-
-
-
-
-
-<pre>
-
-
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-
-
-End of the Project Gutenberg EBook of 50 Wonderful Ways to use Sour Cream
-from Appetizers to Desserts, by Anonymous
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