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diff --git a/old/63670-0.txt b/old/63670-0.txt deleted file mode 100644 index 2c6b86f..0000000 --- a/old/63670-0.txt +++ /dev/null @@ -1,1694 +0,0 @@ -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 - -*** END OF THIS PROJECT GUTENBERG EBOOK 50 WAYS TO USE SOUR CREAM *** - -***** This file should be named 63670-0.txt or 63670-0.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/6/3/6/7/63670/ - -Produced by Stephen Hutcheson, Lisa Corcoran and the Online -Distributed Proofreading Team at https://www.pgdp.net - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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