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There are lots of strange things on the internet. While seeking information on sour cream, I came across two websites - one for those who love sour cream, another for those who hate it. Only one member on each group. Seems any site can be a Twitter or Facebook!!!!! However, there are also many, many good things on the net, including this great sound recipe:

Strawberry Sour Cream Pie
By Dorothy T.

“I picked up this recipe during World War II. I wanted a great recipe for a cooked strawberry pie, and this is it. The aroma is heavenly.”

1 unbaked 9-inch pastry shell
1 quart fresh strawberries
1 and 1/2 cups sugar
1 cup all-purpose flour
1 cup sour cream
1/4 teaspoon salt
2 tablespoons sugar (reserved)

Preheat oven to 450 degrees. Sort, rinse and halve berries. Place berries evenly in pastry shell. Sift flour, sugar and salt together in a medium-sized bowl. Add sour cream and stir well. Pour mixture over berries and spread evenly. Sprinkle reserved sugar over the top. Bake for 10 minutes. Reduce oven to 350 degrees and bake another 30 minutes, or until crust is a gentle, golden brown.

Buy 1 Colgate Wisp 16 count item get 1 free at drugstore.com. While supplies last.

The first sour cream was probably discovered centuries ago when the cream skimmed off milk became sour because of the lack of refrigeration. Most of the sour cream available is made from sweet, light cream and is referred to as dairy sour cream in recipes.

Calorie wise, a tablespoon of dairy sour cream adds about 30 calories to the diet. Sour cream made from half and half, a cream with only 10 to 12 percent milk fat, has slightly few calories. One tablespoon of this type of sour cream adds about 18 calories to the daily diet.

Place sour cream purchased from the supermarket refrigerated case in the home refrigerator as soon as possible after purchase. For best quality, use sour cream within three or four days after purchase. “Wonder why they say use it up so quickly? Is it not already spoiled?”

The uses for sour cream are varied. It adds a tangy, gourmet flavor to appetizers, soups, sandwiches, salads, meta dishes, vegetables, baked foods, candies, and desserts. Use it in baking and cooking, or enjoy it as it comes from the carton. Because of its milk fat content, sour cream adds richness to baked products. In fact, dairy sour cream can replace some of the fat and milk in recipes such as pancakes and biscuits. It also gives distinctive flavor to cakes and cookies.

Did you know you can make your own sour cream. Readers at Country Life.net have posted two methods on the message board.

Method 1

1 cup cream
1 tablespoon cultured buttermilk

Recipe can be increased at the ratio of 1 tablespoon buttermilk to 1 cup of cream.

In a double boiler bring the fresh cream up to 180 degrees. Cool to room temp in a cold water bath. Add the buttermilk, cover, and let sit at room temp. for 24-48 hours. Stir and refrigerate. The batch will keep approximately 3-4 weeks, refrigerated.

Method 2

1 cup cream
1 1/2 cups pasteurized whole milk
1/2 cup buttermilk

Mix all the ingredients in a bowl over warm water. Raise the temperature of the mixture to (68 degrees to 70 degrees F) and let it stand for 12 to 24 hours or until it is sufficiently sour and thick enough to cling firmly to a spoon. Keep in the refrigerator until you want to use it. For a richer heavier sour cream combine 2 cups of pasteurized heavy cream with 5 tablespoons of cultured buttermilk and incubate as before. For better texture refrigerate for 24 hours before serving.


Tips and Hints on Using Sour Cream

Sour cream is commonly used for dips, dressings, and sauces or simply "plain" as a condiment.

Never boil sour cream because it will curdle immediately. To add sour creme to a hot liquid, remove the liquid from the heat source (or turn the heat to very low) and add the cream while stirring gently.

Avoid using sour cream in dishes with a lot of salt, as the salt may cause curdling. Also dishes made with sour cream do not freeze well


Baking With Sour Cream

Cakes using acidic ingredients such as sour cream may development a metallic flavor if baked and stored in an aluminum pan. To prevent this reaction from taking place, line the bottom of the pan with parchment paper before adding the batter to the pan.

These "Frivolous Five" were parodying the cover of a popular Herb Alpert album called Whipped Cream and Other Delights. You gotta love a group of grannies who don't take themselves too seriously. Who says the Golden Years can't be fun??

CHERRY SOUR CREAM PUDDING - 1920
Thank you, Sue

3 eggs
1 cup sugar
1 cup sour cream
Drained cherries from 1 pint can
Flour
1/2 teaspoon soda
Salt as desired
teaspoon baking powder

Add beaten eggs to sugar. Stir, then add the cream. Alternate cherries with flour to make stiffness the consistency of fruit cake. Add salt, soda and baking powder. Steam 2 hours. Turn into a well greased mold. Cover with wax paper and steam for 2 hours. Fill a large pot with water so that it comes halfway up the mold when placed inside. Remove the mold and put the pot of water to boil. When the cooking time is up, pick a knife in the center. It should come out clean (it may be sticky if you touched a piece of fruit).Wait 5 minutes and then turn it out of the mold gently. Serve with cream that has been sweetened and flavored.


WHITE SOUR CREAM CAKE

1 cup sour cream
1 cup sugar
1 beaten egg
Vanilla
1/4 teaspoon soda
1 teaspoon baking powder
1 1/2 cups pastry flour

Combine sour cream, egg and sugar. Beat well, then add vanilla and sifted flour, baking powder and soda. Bake in two layers at 350 degs. for 20-25 minutes. Fill with seasoned whipped cream and berries between and on top.


AMBROSIA HAWAIIAN

1 cup crushed pineapple, drained
1 2/3 cups pineapple tidbits, well drained
1 cup miniature marshmallows
2/3 cup shredded coconut
1 small jar maraschino cherries, drained
1 cup sour cream
1/2 cup chopped walnuts

Mix all ingredients together and place in lightly greased mold or bowl. Chill overnight. Serve as salad, entree accompaniment or dessert.


GARDEN SALAD

1 cup sour cream
1 jar salsa, divided
3 cups cooked and shredded chicken
1/4 cup water
1 package (1 1/4 ounce) taco seasoning mix
1 head lettuce, torn in bite size pieces
3 cups broccoli florets
1 red onion, sliced thin, separate into rings
1 avocado, peeled, pitted and chopped
1 carrot, shredded
1 tomato, chopped
1 can (4 ounce) green chilies, drained & chopped
1 cup shredded Cheddar cheese
Tortilla chips, broken

Combine 1 cup salsa and sour cream; refrigerate until ready to serve. In a large skillet combine chicken, remaining salsa, water and taco seasoning mix. Bring to a boil and let simmer 15-20 minutes. In a large serving bowl, layer vegetables. Top with chicken mixture, chilies and cheese. Toss to combine. Top each salad with broken tortilla chips, salsa and sour cream dressing.


SOUR CREAM ENCHILADAS

1 chicken, whole
1 onion, chopped
2 garlic cloves, minced
Dash cumin
Dash coriander
1 package (12 ounce) spinach
2 teaspoons white vinegar
12 flour or corn tortillas
1 carton (16 ounce) sour cream
1 pound Monterey Jack cheese, grated
Paprika
Sliced jalapenos

Boil chicken with onion, garlic, cumin and coriander for 2 hours. Remove bone, retain broth. Cook spinach 30 minutes with vinegar, strain. Mix chicken and spinach, chop finely. Dip tortillas, one at a time into hot chicken broth, then roll chicken/spinach mixture in tortilla. Place roll side down in enchilada dish. Gently beat sour cream with 2 tablespoons chicken broth until creamy. Pour over enchiladas. Heat in oven 350 degs. for 30 minutes. Garnish with cheese, paprika and jalapenos.


DOUBLE BAKED POTATOES
Thank you, Barb

2 large baking potatoes
1/2 teaspoon salt
1/2 cup sour cream
Dash of paprika
1/2 cup shredded Cheddar cheese

Wash and dry potatoes. Bake in preheat 450 deg. oven for 45 minutes or until soft. Remove and allow to cool enough to handle. Cut potatoes in half lengthwise. Scoop out potatoes from skin very carefully to keep from tearing potato skins. Mash potatoes well and add salt. Mix sour cream into potatoes until potatoes are light and fluffy. Spoon mixture into skins and place on cookie sheet or in a shallow pan. Sprinkle with paprika, then add cheese on top, as desired. Bake at 350 degs. for 45 minutes until lightly browned.


CHILI STUFFED POTATOES

4 large baking potatoes
1 can (15 ounce) chili
1 cup shredded Colby or Cheddar cheese
1 cup sour cream
4 green onions, chopped

Bake or microwave potatoes. Heat chili over medium heat. Slice open hot potatoes and fluff with fork. Top potatoes with chili, cheese, sour cream and onion.


CREAMY BAKED VEGGIES

1 cup sour cream
1 tablespoon dry onion soup mix
1 package (16 ounce) frozen vegetables
Grated cheese or bread crumbs

Mix sour cream and onion soup mix together. Fold mixture into vegetables and simmer on range or bake in a 350 deg. oven for 25 minutes. Top with grated cheese or bread crumbs.

Note: if using carrots, substitute 1 tablespoon brown sugar for onion soup mix.


MEATBALL STROGANOFF

1 cup medium cracker crumbs
1 teaspoon salt
Dash pepper
Dash thyme or oregano
2/3 cup milk
2 eggs
1 pound ground beef
3/4 pound ground pork
2 tablespoons butter
1 beef bouillon cube
1/2 cup boiling water
6 ounce can sliced mushrooms
1 cup sour cream

Combine crumbs, salt, pepper, thyme or oregano, milk and eggs. Add meats and mix well. Form meat mixture into balls, brown slowly on all sides in hot fat. Combine bouillon cube and water, pour over meat. Cook uncovered over low heat for 30 minutes. Add mushrooms and sour cream. Heat just to boiling.


WATERMELON SALAD

1 medium sized watermelon
1 tablespoon sugar
2 tablespoons vinegar
1/4 cup sour cream

Remove watermelon meat with a melon baller and place in an attractive dish. Mix sugar, vinegar and sour cream and drizzle over top of melon.


FRENCH PASTRY
Thank you, Laurie

1 cup sour cream
1 cup water
1/2 teaspoon salt
Flour to make a stiff dough, about 2 cups
1/2 cup butter
3/4 cup sugar

Mix cream, water and salt until smooth. Add enough flour to make a very stiff dough. Cover and place in refrigerator for 2 hours. Roll into a square to 1/2 inch thickness.

Spread with softened butter. Fold the four corners to center and roll again. Repeat this process three times. The last time, spread with butter and sprinkle generously with sugar. Cut into 2 inch squares or any desired shapes. Bake on a cookie sheet for 15 minutes or until brown at 350 degs.


SOUR CREAM GRILLED POTATOES

3 cups sliced, cooked potatoes
1 pint sour cream
1 package onion soup mix
1/2 cup light cream
Salt and pepper to taste

Place sliced potatoes in center of a fourteen inch square of foil. Season with salt and pepper. Combine sour cream, onion soup mix and cream and pour over potatoes. Seal foil and place on grill for twenty minutes.


MANDARIN ORANGE SALAD

1 package (3 ounce) orange gelatin
1 cup hot water
1 can (6 ounce) frozen orange juice
1 can (11 ounce) mandarin oranges, drained
1 can (9 ounce) crushed pineapple, drained
1 carton (8 ounce) sour cream
1/4 cup mayonnaise
2 tablespoons lemon juice

Dissolve gelatin in 1 cup hot water. Mix in undiluted orange juice. When cool, add thoroughly drained fruit. Chill. Combine sour cream, mayonnaise and lemon juice. Spread over salad.


DUTCH APPLE PIE
Thank you, Ann

6 apples
3 tablespoons flour
1 cup sugar
1 cup sour cream
1/4 teaspoon cloves
1/2 teaspoon cinnamon
1 1/2 tablespoons sugar

Slice apples into unbaked shell. Mix flour, sugar and cloves. Add sour cream and pour over sliced apples. Sprinkle sugar and cinnamon over top. Bake at 375 degs for 45 minutes.


SOUR CREAM COOKIES

3 cups flour
1/2 teaspoon soda
1 teaspoon baking powder
1/2 cup shortening
2 cups brown sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup sour cream
1 cup raisins
1/2 cup pecans

Sift flour, soda and baking powder, set aside. Cream shortening and sugar; add salt, spices and sour cream. Add flour mixture, pecans and raisins and drop by teaspoon on greased cookie sheet. Bake at 400 degs 10 to 15 minutes.


SOUR CREAM DROPS

1/4 cup shortening
1/2 teaspoon vanilla
3/4 cup brown sugar
1 beaten egg
1 1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 teaspoon soda
1/2 cup sour cream
2 1/2 dozen dates
15 pecans

Cream shortening, vanilla and sugar. Add beaten egg and beat thoroughly. Sift dry ingredients; add alternately with cream to the egg mixture. Stuff each date with half a pecan. Stir dates into mixture. Drop by tablespoon onto a greased cookie sheet, using 1 date for each cookie. Bake at 400 degs. for 10 to 12 minutes. Spread with icing when cool.

Icing:
1/4 cup butter
1 cup powdered sugar
1/2 teaspoon vanilla
Few drops hot water

Melt butter over low heat. Add powdered sugar and vanilla. Blend with hot water to make spreading consistency.


GREEN GODDESS DRESSING

1 cup sour cream
1/4 cup mayonnaise
3 cloves garlic, minced
1 ounce anchovy paste
1 tablespoon chopped chives
Salt and pepper to taste

Blend all ingredients well. Pour over salad of choice


SOUR CREAM DRESSING

1 cup sour cream
1/2 cup salad dressing
1 teaspoon sugar
1/2 teaspoon powdered garlic
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
Lemon juice to taste

Mix all ingredients together, blend well. Add desired amount of lemon juice. If desired, a tablespoon of bleu cheese may be added. This dressing is very good on baked potatoes.


BUTTER CHICKEN
Thank you, Mary

1/4 pint yogurt, plain
1 teaspoon ginger, crushed
1 teaspoon salt
1/4 teaspoon red food coloring
3 pounds chicken, skinless; cut in pieces
Oil
2 ounces butter
1 cinnamon stick — 1 inch
6 cloves
6 green cardamoms
1 bay leaf
1/4 pint sour cream
1/4 teaspoon saffron; crushed
1/4 pint cream
Salt to taste
2 teaspoons almonds, ground
1/4 teaspoons cornstarch
1 tablespoons water

Mix yogurt, ginger, salt and red coloring and rub into chicken. Let it marinate overnight. Place in an ovenproof dish and brush with oil. Bake in a 375 degree oven for 40-50 minutes. Save the liquid, if any. In a saucepan, melt butter and fry cinnamon, cloves, cardamoms and bay leaf for 1 minute. Add sour cream and chicken liquid. Add crushed saffron, and cream. Cover and simmer gently for 5-6 minutes. Add chicken pieces and adjust seasoning. Add ground almonds. Dissolve cornstarch in water and add to the chicken. Let it thicken. Cover and simmer for 3-4 minutes. Remove from heat.


NOODLE SOUFFLE

4 ounces cream cheese
8 ounces sour cream
1/2 cup margarine
1/2 cup sugar
1 teaspoon vanilla
1 teaspoon salt
4 eggs
8 ounces thin noodles -cooked and drained

Mix all ingredients together, bake at 350 degs. for 1 hour.


MIKEY'S MEATLOAF
Thank you, Mike

1 pound ground pork
1/2 pound ground lamb
1/2 pound ground veal
2 carrots, grated
1 onion, chopped
1/4 cup saltine crackers, crushed
1/4 cup oatmeal
1/4 cup bread crumbs (or less)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 cup sour cream
1 egg
1/2 teaspoon dried sage

Cook carrot & onion in microwave on high for 3 or 4 min. to soften. Combine all ingredients in large bowl and mix well. Add only enough bread crumbs so that the loaf holds together well. Form into a loaf & place into an Au gratin or shallow baking pan, large enough to hold it. Preheat the oven to 350 deg. and cook loaf for 1 1/2 hrs. or until internal temp. reaches 170 deg. Serve with salsa, ketchup or your favorite sauce.


MINT CHOCOLATE CHIP MUFFINS

2-1/3 cup all-purpose flour
1-1/4 cup sugar
1/3 cup unsweetened cocoa
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dairy sour cream
1/3 cup butter or margarine, melted
2 eggs, beaten
1/4 cup milk
1 cup mint flavored semi-sweet-chocolate chips

Preheat oven to 400 degs. Grease 12 large muffin cups. Combine flour, sugar, cocoa, baking powder, baking soda and salt in large bowl. Combine sour cream, butter, eggs, and milk in small bowl until blended; stir into flour mixture just until moistened. Fold in mint chips. Spoon into prepared muffin cups, filling 1/2 full. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans.

Makes 12 jumbo muffins.


BEEF AND THREE BEAN CHILI

1 pound ground beef
1 pound beef stew meat, cubed
1 can (16 oz) chili beans
1 can (14 oz) kidney beans, drained
1 can (14 oz) black beans, drained
1 jar (16 oz) salsa
2 tomatoes, chopped, or 1 can diced tomatoes
1 bell pepper, chopped
1 container (16 oz) sour cream

Directions

Brown ground beef and beef stew meat; drain fat then put meat in crock pot. Add the rest of the ingredients, except sour cream. Mix well. Cook, covered, on low for 4 hours. When ready to serve, stir in sour cream.
 

TUNA CASSEROLE

1 (16 ounce) carton cottage cheese
2 cans cream of mushroom soup
1 medium onion, chopped finely
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1 cup sour cream
2 cans tuna
1 teaspoon salt
1/4 teaspoon pepper
4 cups macaroni, cooked
Cheddar cheese, grated

Mix all ingredients except cheese together in a casserole dish and top with grated cheese. Bake at 425 degrees for 45 minutes.


CREAMY SALMON CASSEROLE

1 can (16 ounce) salmon, drained
2 cups penne noodles, cooked, and drained
1 cup cottage cheese
1 cup sour cream
1 small onion, diced
1/2 teaspoon dill weed
2 tablespoons bread crumbs for topping

Mix together first 6 ingredients in a large bowl then turn into a lightly greased casserole dish. Sprinkle bread crumbs on top. Bake at 350 for 40 minutes.
 

SUCH A GOOD BREAKFAST
Thank you, Fred

6 eggs
Ham slices
Cheddar cheese
Sour cream

Spray a 9 x 11 casserole dish with cooking spray. Layer bottom of pan with the ham slices. Put shredded cheese over ham, making 6 "nests". Break an egg into each "nest", without breaking the yolks. Put a dollop of sour cream on each egg. Bake at 350 degrees for 20-30 minutes or until eggs are set.
 

BERRY SOUR CREAM TART

10 ounces sour cream
1/3 cup brown sugar
2 teaspoon orange zest (finely grated)
1 teaspoon vanilla extract
5 ounces blueberries
5 ounces raspberries
2 tablespoons sugar
2 sprigs mint leaves (torn)
Cooked pastry shell

Combine sour cream, brown sugar, orange zest (finely grated) and vanilla extract in a bowl and stir until smooth. Spread sour cream mixture over the base of a cooked pastry shell. Combine blueberries, raspberries and 2 tbsp sugar in a bowl and toss gently to coat berries with sugar. Just before serving, pile berries onto sour cream mixture, dust lightly with icing sugar and sprinkle with 2 sprigs mint leaves.


AVOCADO & CHICKEN BURRITOS

4 small chicken breasts
1 tablespoon olive oil
4 tortillas
1 cup reduced fat sour cream or natural yogurt
1 8 ounces jar of salsa
8 large lettuce leaves
1 large red onion, cut into wedges
1 red capsicum, seeds removed and finely sliced
2 avocados sliced

Heat olive oil in a large frying pan and cook chicken for 5 minutes each side. Remove chicken and slice. Warm tortillas according to packet instructions. Smooth a quarter of sour cream and salsa over each tortilla and top with lettuce, chicken, onion, capsicum and avocado. Roll and serve.


NESTLE CRUNCH BAR CAKE

Cake:
12 nestle crunch bars, each 1-1/16oz
3/4 cup water, hot
2 tablespoons butter, softened
1 3/4 cup sugar
4 eggs, separated
1 cup sour cream
1 teaspoon vanilla
2 1/2 cup cake flour, sifted
2 teaspoons baking soda
3 tablespoons water
1/8 teaspoon salt

Frosting:
30 nestle crunch candy bars 1 1/16oz
1 1/2 cup sour cream
2 teaspoons vanilla

Cake:

Break up candy bars and melt in hot water on top of double boiler; cool. Cream butter and sugar well. Beat in egg yolks beating well, then add sour cream and beat well. Blend in cooled candy bar-water mix and vanilla. Stir in flour ( do not beat!) until blended, then add baking soda which has been dissolved in 3 tablespoons water. Gently fold in egg whites which have been stiffly beaten with the salt. Bake in 2 lightly buttered and floured 9" round layer pans in preheated 350 deg. oven for 25-35 minutes. Cool in pans on rack for 10 minutes. Turn out and finish cooling on racks.

Frosting: Melt broken up candy bars in top of double boiler; stir in sour cream. Remove from heat; add vanilla and beat until cool and creamy. Frost thickly between layers, on sides and top of cooled cake.


PORK CUTLETS

1 1/4 pound boneless loin or 1 tenderloin of pork, cut into 8 slices
1 teaspoon sweet paprika
2 tablespoons butter
1/4 cup onion, chopped fine
1/2 cup dry white wine
1/2 cup chicken broth
1/2 cup sour cream
1 parsley, chopped for garnish

Place the meat on a flat surface and pound with a mallet to flatten without breaking the meat. Hold a small sieve over the meat and add the paprika. Tap the sieve, moving it over the meat so that the slices are evenly coated with paprika. Heat the butter in a skillet large enough to hold the meat in one layer. Add the meat and cook over high heat to brown on one side, about 3 min. Turn and brown on the other side, about 3-4 min.

Transfer the slices to a warmed platter and keep hot. Pour off the fat from the skillet. To the skillet add the onion. Cook briefly, stirring, until wilted. Add the wine to dissolve the brown particles that cling to the bottom of the skillet. Add the chicken broth and simmer about 5 min. 5. Remove the sauce from the heat and stir in the sour cream. The sauce may be spooned over the meat now, but it is preferable to put it through a fine sieve and reheat it briefly before serving. Sprinkle with parsley.


BAKED WALLEYE IN SOUR CREAM

Salt and pepper to taste
1 cup sour cream
1 (3 pound) walleye, scaled and dressed
1/4 tsp thyme
1/2 cup grated Parmesan cheese
2 tablespoons finely minced onion
1/2 cup bread crumbs
2 tablespoons soft butter
2 tablespoons lemon juice
5 strips bacon

Salt and pepper the fish. Mix the minced onions with soft butter and spread inside and outside the fish. Lay the bacon strips on the bottom of a shallow baking dish and lay in the fish. In a bowl mix the sour cream, thyme, grated cheese, bread crumbs, and lemon juice and spread the mixture over the fish. Bake at 325 degs. for about 30 minutes. Serve with tossed salad and baked potato.


BEEF & NOODLES
Thank you, Janice

2 tablespoons butter
1 pound ground beef
1 tablespoon onion, minced
1 clove garlic, minced
1/2 pound mushrooms, sliced
1/4 cup dry red wine
Juice of 1 lemon
2 beef bouillon cubes
1 cup water
2 cup uncooked wide noodles
1 salt and pepper to taste
1 cup dairy sour cream
1 paprika
1 chopped parsley

Melt butter; add beef, onion, garlic, and mushrooms. Saute' until meat loses red color and onion tender, stirring with fork to break up the meat. Add wine, lemon juice, bouillon cubes and water. Simmer uncovered for 10 minutes. Add noodles, cover and simmer for 15 minutes or til noodles are tender, adding more water if necessary. Season with salt and pepper. Stir in sour cream and heat gently. Sprinkle with paprika.


BLACK BEAN CHILI

3 tablespoon olive or sunflower oil
1 medium onion, diced
1 clove garlic, finely diced
2 sticks celery, finely diced
1 green or red pepper, seeded and diced
Thai chili to taste, finely chopped
1 packet fresh coriander, roughly sliced, plus extra to garnish
1 teaspoon ground cumin
1 can chopped tomatoes
1 bay leaf
1 lemon
15 ounce can black, or kidney beans
Sea salt
Freshly ground black pepper
4 pita breads
5 ounces sour cream
Grated cheese, to serve

Heat the oil in a saucepan over a medium-high heat. Add the onion, garlic, celery, pepper, coriander and chili and fry, stirring occasionally, for 6 minutes or until the vegetables begin to soften. Mix in the cumin and paprika and continue to fry until the vegetables are soft. Stir in the tomatoes. Half-fill the tomato tin with water and add that, along with the bay leaf. Tip the canned beans into a sieve and rinse before mixing into the tomatoes. Using a potato peeler, finely pare away 3 strips of lemon peel. Add these to the chili and season to taste. Increase the heat and bring to the boil before simmering gently, covered, for 30 minutes. If the chili starts to look dry, add a little water. Serve with warm pita bread, sour cream, fresh coriander and grated cheese.
 

TRIPLE TREAT MUFFINS

Batter:
1/2 cup butter, room temperature
3/4 cup maple syrup
2 large eggs
1 cup sour cream
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 cup walnuts, roughly chopped

Topping:
1/2 cup brown sugar
1/2 cup all purpose flour
3 Tbsp butter, chopped
Scant 1/4 cup walnuts, chopped small
1/2 tsp cinnamon

Whip butter with electric mixer. Slowly add maple syrup and mix well. Add eggs, one at a time, then add sour cream and vanilla. Combine dry ingredients (except nuts). Add to butter mixture and mix well. Stir in walnuts. Fill muffin cups approximately half full with batter.

Combine ingredients for the topping. Use your fingers to pinch butter and break into pea-sized pieces well-combined into rest of ingredients. Generously spoon topping over muffin batter.

Bake in 350 degree oven for 10-12 minutes until a cake tester comes out clean. Cool on wire racks.

Make a dozen muffins.


TOFFEE APPLE CHEESECAKE

3 ounces salted, roasted cashews
2 ounces dark brown sugar
¼ cup flour
¼ tsp Salt
1/8 tsp ground cinnamon
1/8 tsp ground cinnamon
1/8 tsp ground ginger
3 ounces unsalted butter, melted

Filling:
1 large apple, peeled, cored and cut into 1cm cubes
1 pound Mascarpone cheese
10 ounces cream cheese, room temperature
¼ cup fine sugar
1 vanilla pod, split lengthways, seeds only
¼ cup soured cream
4 large eggs
½ cup toffee sauce

Preheat oven to 350 degs. Grind the cashews and sugar in a food processor. Add the flour, salt and spices and blend for 5 seconds. Add butter; blend until moist clumps form. Press into a springform pan. Bake for 25 minutes till golden; cool while you make the filling.

Cook the apple in boiling water for 2 minutes until just tender but still holding its shape. Drain and cool. Combine the Mascarpone and cream cheese, sugar, vanilla seeds, sour cream and a pinch of salt and beat together in a large bowl until smooth. Beat in the eggs 2 at a time. Transfer a third of the filling to the prepared crust. Top with the apple and dust with cinnamon, then pour in the remaining mix. Pour the toffee over the top and swirl into the mixture with a blunt knife. Bake for 1 hour. Turn off the oven and leave to cool for 2 hours. Remove from the oven and allow to cool at room temperature for 4 hours.


LAYERED SALAD

10 slices bacon, sauteed until crisp, and crumbled
1 medium head iceberg lettuce, shredded
2 large tomatoes, sliced
1 large red onion, thinly sliced
3/4 cup celery, finely diced
1 package. (10 oz.) frozen green peas, thawed and drained
1 cup (4 oz.) Cheddar cheese, shredded, divided
1/2 cup mayonnaise
1/2 cup sour cream
1/2 envelope Ranch salad dressing mix
1 teaspoon paprika

Reserve 1/2 cup lettuce. Layer the remaining lettuce, tomatoes, red onion, celery and peas in a glass salad bowl. Sprinkle with 3/4 of the bacon and 1/2 cup of the Cheddar cheese. Combine the mayonnaise, sour cream and salad dressing mix in a bowl; mix well. Spread evenly over top layer of the salad. Chill the salad, covered, until serving time. Sprinkle with the remaining bacon, reserved lettuce, remaining cheddar and paprika just before serving.


BREAKFAST TACOS

1 cup cottage cheese
4 tablespoons sour cream
4 slices turkey bacon
4 large eggs
Dash salt & pepper
4 tablespoons shredded Colby Jack cheese
1 tablespoon salsa
4 small flour tortillas

Mix cottage cheese and sour cream together in a small bowl. Prepare turkey bacon according to package instructions. Remove to a cutting board and rough chop; set aside. Crack the eggs into a small mixing bowl and whisk thoroughly, season with salt and pepper. Combine eggs, cottage cheese mixture, bacon, cheese and salsa. Spray skillet with non-stick cooking spray and add eggs; cook, stirring constantly to create light and fluffy eggs; approximately 1-1 ½ minutes. Remove from heat. Top each warm tortilla with ¼ egg mixture and serve immediately.


TURKEY TETRAZZINI

3 cups cooked, chopped turkey
1 cup Parmesan cheese
1 can cream of mushroom soup
2 cups sour cream
1 small can drained mushrooms
3/4 cup chicken broth
1/4 teaspoon pepper
8 ounces cooked noodles
1/2 cup crushed crackers
2 tablespoons parsley

Mix all ingredients except for crackers and parsley and pour into baking dish. Sprinkle crushed crackers and parsley over casserole. Bake at 350 for 35-45 minutes until hot and bubbly.


BEEF TIPS

1 1/2 pounds lean London broil
1 pinch salt & pepper
1/2 onion
1/2 green bell pepper
1 can beef consume
1 can drained mushrooms
1 cup sour cream
1 package cooked rice or egg noodles

Cut meat into 1-inch cubes; salt and pepper to taste. Spray oven-proof pan with a lid with non-stick cooking spray and brown meat. Add chopped onions and peppers to beef and saute lightly. Then add beef consume and drained mushrooms. Cover the pan, and bake at 350 degrees for 45 minutes. Remove from oven. Stir in sour cream. Serve over cooked rice or noodles.


PORK TENDERLOIN SALAD

6 ounces pork tenderloin
3 tablespoons olive oil
1/2 teaspoon rosemary
1/2 carrot
1/4 yellow bell pepper
1/4 red bell pepper
1/4 red onion
4 ounces mixed greens
2 ounces balsamic vinegar
1/4 cup sour cream
3 tablespoons chopped walnuts
2 ounces Feta cheese
1 dash salt & pepper to taste

Slice pork tenderloin into medallions. Marinate pork in olive oil and rosemary for 20 minutes. Remove from marinade and broil until done. Julienne carrot, bell peppers, and onion. Mix carrots, bell peppers, and onions with the mixed greens. Mix together the vinegar, sour cream, walnuts, and Feta cheese. Place medallions on top of greens mixture and top with Feta cheese mixture. Salt and pepper to taste.


BUTTERSCOTCH BANANAS

1 cup firmly packed brown sugar
2 tablespoons butter
1/4 cup sour Cream
1 teaspoon vanilla
4 bananas (use up to 6)

Cook brown sugar, butter and sour cream together, slowly stirring constantly about 5 minutes until sugar is melted and bubbling. Add vanilla, and pour over sliced bananas.

Source: Special thanks to Daisy Brand Sour cream


CHEESY POTATO CASSEROLE

4 1/4 cups cooked sliced potatoes
1 chopped yellow onion
1/2 teaspoon black & red pepper blend
24 ounces Daisy Brand 4% Cottage Cheese
1 cup Daisy Brand Sour Cream
3 1/2 ounces shredded cheddar cheese
1 dash paprika

Preheat oven to 350 degrees. Butter a 9x13" casserole dish. Blend potatoes, onions, and red pepper blend. Fold in cottage cheese and sour cream. Spread into casserole dish. Top with shredded cheddar cheese and paprika. Cook at 350 degrees for 30-40 minutes.


TWICE BAKED POTATOES

8 medium Russet potatoes
4 strips diced turkey bacon
3 finely chopped scallions
2 1/2 cups shredded sharp Cheddar cheese
2 tablespoons unsalted butter
1 cup Daisy Brand Sour Cream
1/4 cup heavy cream
1/2 cup whole milk
1 heavy pinch salt
1 heavy pinch pepper
1 heavy pinch chili powder

Preheat oven to 400 degrees. Thoroughly wash and dry potatoes. Wrap in aluminum foil and bake for 30 minutes. Remove from oven. Poke holes in the potatoes and return to oven for another 30 minutes or until easily pierced with a fork. Meanwhile, fry and chop the bacon. Chop the scallions. Remove the potatoes and cool for 10 minutes. Lower oven temperature to 350 degrees. Slice off the top 1/3 of each potato lengthwise. Holding each with a clean towel, hollow out the potato skins with a spoon leaving about 1/4 inch of the potato on the inside to prevent potato from falling apart during baking. In a large bowl, combine potato interior, butter, sour cream, 1/2 cup of the cheddar cheese, heavy cream, milk, salt, and pepper. Mash until smooth. Stir in bacon and scallions. Fill each potato skin with the mixture. Top with remaining 2 cups of cheddar cheese. Sprinkle each with chili powder as desired. Bake for 15 minutes or until cheese melts. Serve immediately.


BEEF STEW

2 pounds top sirloin
1/2 cup flour
2 tablespoons oil
2 onions
2 1/2 cups water
1 1/2 cups baby carrots
1 1/2 cups diced potatoes
1 stalk chopped celery
3 cubes beef bouillon
2 teaspoons Worcestershire sauce
1 cup Daisy Brand Sour Cream

Cut beef into 1 inch squares. Coat beef in flour and brown in cooking oil in Dutch oven. Slice onions thinly. Add onions to pan and saute until translucent. Add water, carrots, potatoes, celery, beef bouillon cubes and Worcestershire sauce. Reduce heat to low and cook 45 to 60 minutes or until tender. Season to taste. Remove 1 cup of beef broth to a mixing bowl. Add sour cream and whisk thoroughly. Add broth and sour cream mixture back into saucepan or crock-pot. Mix until blended.


POTATO SKINS

6 small baking potatoes
2 tablespoons melted butter
2 teaspoons seasoned salt
3 tablespoons grated Parmesan cheese
1 1/2 cups shredded cheddar cheese
4 strips cooked, crumbled bacon
3/4 cup Daisy Brand Sour Cream
2 teaspoons snipped fresh chives

Lightly grease outside of potatoes, cut small slit in top and bake at 425°F for 45 minute or until soft. Let stand until cool enough to handle, about 15 minutes. Cut potatoes in half lengthwise and scoop out cooked potato, leaving a very thin layer of potato. (Save cooked potato for mashed potatoes or hash browns.) Brush outside and inside of skins with melted butter. Sprinkle inside with steak seasoning and Parmesan cheese. Place on lightly greased baking sheet. Bake 8 minutes or until crisp and bubbly. Fill with cheddar cheese and bacon. Bake 3 minutes or until cheese is melted. Top with a dollop of sour cream and sprinkle of chives. Variation: Twice Baked Potato Fingers Bake 3 large (about 5-inch) potatoes for 1 hour; cool. Cut in half lengthwise, and then lengthwise in half again, making 12 long fingers. Scoop out and proceed as above.

Source: Special thanks to Breakstone Sour Cream/Kraft Foods


UPDATED SHEPHERD'S PIE

1-1/4 pound red potatoes, cut into chunks
3 large cloves garlic, peeled
3/4 cup Breakstone's Reduced Fat Sour Cream
1/2 cup Kraft 2% Milk Shredded Sharp Cheddar Cheese, divided
1 pound extra-lean ground beef
2 tablespoons flour
4 cups frozen mixed vegetables, thawed
3/4 cup fat-free reduced-sodium beef broth
2 tablespoons ketchup

Place potatoes and garlic in large saucepan; add enough water to cover. Bring to boil. Simmer on low heat 20 min. or until potatoes are tender. Drain; return to saucepan. Add sour cream; mash potatoes until smooth. Stir in 1/4 cup cheese.

Heat oven to 375°F. Brown meat in large nonstick skillet. Stir in flour; cook 1 min. Add vegetables, broth and ketchup; cook 5 min. Spoon into 8-inch square baking dish; cover with potatoes. Bake 8 minutes; sprinkle with remaining cheese. Bake 2 minutes. or until cheese is melted.


EASY BAKED MACARONI & CHEESE

1 package (14 ounce) Kraft Deluxe Four Cheese Macaroni & Cheese Dinner
2-1/2 cups boiling water
1/2 cup Breakstone's Sour Cream,
1/2 cup Kraft Shredded Cheddar Cheese

Preheat oven to 400°F. Place Macaroni in 1-1/2-quart casserole dish; stir in boiling water. Cover with lid. Bake 25 minutes, stirring after 12 minutes. Stir in Cheese Sauce and sour cream; sprinkle with shredded cheese. Continue to bake, uncovered, an additional 5 minutes or until shredded cheese is melted


DOUBLE CARAMEL-PECAN CHEESECAKE BARS

1-1/2 cups Nabisco Graham Cracker Crumbs
1 cup coarsely chopped Planters Pecans, divided
2 tablespoons granulated sugar
1/4 cup (1/2 stick) butter, melted
4 packages (8 oz. each) Philadelphia Cream Cheese, softened
1 cup firmly packed brown sugar
2 tablespoons flour
1/2 cup Breakstone's Sour Cream
1 tablespoon vanilla
3 eggs
1 bag (14 ounce) Kraft Caramels, divided
2 tablespoons water, divided

Preheat oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, 1/2 cup of the pecans, the granulated sugar and butter; press firmly onto bottom of prepared pan. Bake 10 min.

Beat cream cheese, brown sugar and flour in large bowl with electric mixer until well blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Place 36 of the caramels in microwaveable bowl. Add 1 tablespoon of the water. Microwave on high 1 minute or until caramels are completely melted when stirred. Add to cream cheese batter; stir until well blended. Pour over crust. Bake 40 min. or until center is almost set. Sprinkle with remaining 1/2 cup pecans. Cool completely. Refrigerate at least 4 hours.

Place remaining caramels in microwaveable bowl. Add remaining 1 tablespoon water. Microwave on high 1 minute or until caramels are completely melted when stirred. Drizzle over cheesecake; let stand until firm. Use foil handles to remove dessert from pan before cutting into bars to serve. Store leftovers in refrigerator.


CREAMY LAYERED BLT DIP

1 container (16 ounce) Breakstone's Sour Cream
1/2 teaspoon onion powder
6 slices Oscar Mayer fully cooked bacon
1/2 cup Kraft Shredded Cheddar Cheese
2 tomatoes, chopped, divided
1 cup shredded lettuce
Wheat Thins Original Crackers

Mix sour cream and onion powder; spread onto bottom of 9-inch pie plate. Heat bacon as directed on package; cut into small pieces. Sprinkle over sour cream mixture. Top with cheese, 3/4 cup tomatoes and lettuce; sprinkle with remaining tomatoes. Serve with crackers.

Source: Special thanks to Land O'Lakes


SOUR CREAM CORNBREAD MUFFINS

1/4 cup Land O'Lakes® Butter, softened
3 tablespoons sugar
2 Land O' Lakes™ All-Natural Farm-Fresh Eggs
1/2 cup sour cream
1/2 cup milk
1 cup all-purpose flour
2/3 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
Land O'Lakes® Spreadable Butter with Canola Oil

Heat oven to 425°F. Combine butter and sugar in small bowl; beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Stir in sour cream and milk. Add all remaining ingredients. Reduce speed to low; beat just until mixed. Spoon batter into 12 greased or paper-lined muffin cups. Bake for 15 to 18 minutes or until golden brown. Serve warm with Spreadable Butter with Canola Oil.

Recipe Tip: This cornbread can be baked in a greased 8-inch square baking pan. Bake for 18 to 22 minutes. 9 servings

Recipe Tip: Prepare batter as directed above. Pour batter into greased 8-inch cast iron skillet. Bake for 22 to 26 minutes or until golden brown and toothpick inserted in center comes out clean. 8 servings


STROGANOFF STYLE BEEF & NOODLES

8 ounces (about 4 cups) uncooked dried extra-wide egg noodles
1 pound lean ground beef
1 medium (1/2 cup) onion, chopped
4 ounces (1 cup) sliced fresh mushrooms
1 cup Land O'Lakes® sour cream
3/4 cup cottage cheese
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
Chopped fresh parsley

Cook noodles according to package directions. Drain. Keep warm. Meanwhile, cook ground beef, onion and mushrooms in 10-inch skillet over medium heat, stirring occasionally, until beef is browned (9 to 11 minutes). Stir in all remaining ingredients except parsley. Continue cooking until mixture is heated through and bubbly (3 to 5 minutes). To serve, spoon beef mixture over cooked noodles. Garnish with parsley.


SOUR CREAM RAISIN BARS

This dessert bar is a long time favorite recipe that comes from a dairy farm where three generations still enjoy it.

2 cups raisins
1 1/2 cups water
1 1/2 cups all-purpose flour
1 1/2 cups old-fashioned rolled oats
1 cup firmly packed brown sugar
3/4 cup Land O'Lakes® Butter, softened
1 teaspoon baking soda

Filling:
1 1/2 cups Land O'Lakes® Sour Cream
1 cup sugar
3 egg yolks
3 tablespoons cornstarch

Heat oven to 350°F. Place raisins and water in 2-quart saucepan. Cook over medium heat until raisins are soft and plump (10 to 12 minutes). Drain; cool 30 minutes. Set aside.

Meanwhile, combine flour, oats, brown sugar, butter and baking soda in large mixer bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs (1 to 2 minutes). Press 3 cups crumb mixture on bottom of ungreased 13x9-inch baking pan.

Combine sugar, sour cream, egg yolks and cornstarch in 2-quart saucepan. Cook over low heat, stirring occasionally, until mixture comes to a boil (15 to 20 minutes). Boil 1 minute. Remove from heat; stir in raisins. Spread filling over crumb crust; sprinkle with remaining crumb mixture. Bake for 25 to 35 minutes or until lightly browned. Cool completely; cut into bars.


SOUR CREAM CHERRY DROPS

1 1/2 cups firmly packed brown sugar
1/2 cup Land O'Lakes® Butter, softened
1/2 cup sour cream
2 Land O'Lakes® All-Natural Eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup dried cherries, cut in half**

Heat oven to 350°F. Combine brown sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add sour cream, eggs and vanilla. Continue beating until well mixed. Reduce speed to low; add flour, cinnamon, baking soda, nutmeg and salt. Beat until well mixed. Stir in cherries. Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 10 to 14 minutes or until set.

**Substitute 1 cup raisins.

Source: Special thanks to Prairie Farms Dairy, Fort Wayne, IN


SAVORY CRUST CHICKEN BAKE

1/2 cup Prairie Farms butter, softened
1 cup Prairie Farms sour cream
1 egg
1 cup flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon sage
1/2 cup American or Cheddar cheese, shredded

In small mixing bowl, combine butter, sour cream and egg; beat until smooth. Add flour, salt, baking powder and sage; blend until combined. Spread batter evenly over bottom and sides of a 9-inch deep pie pan or 8 x 12-inch baking dish.

Serves 8


TEXAS POTATOES

2 pounds frozen hash brown potatoes
1/2 cup diced onions
1 stick Prairie Farms butter, melted
1 (10 3/4 ounce) can cream of chicken soup
1 (8 ounce) carton Prairie Farms sour cream
1 cup cheddar cheese, grated
1/4 teaspoon pepper
1 teaspoon salt

Mix all ingredients together while potatoes are frozen. Put into 9 x 13-inch pan. Topping: Mix 1 ½ cups cornflakes (crushed, not fine) with 1 tablespoon melted butter. Sprinkle on top. Bake at 350° for 45-50 minutes. Can be made ahead and refrigerated.



TURKEY ENCHILADAS

1/2 cup chopped onion
1/2 cup chopped green pepper
3 tablespoons Prairie Farms butter
1/3 cup taco sauce
1 cup Prairie Farms sour cream
1/8 teaspoon chili powder
2 1/2 cups cooked, cubed turkey
2 cups shredded cheddar cheese
10 (8 or 9 inch) flour tortillas
2 tablespoons flour
1 cup turkey or chicken broth
1/2 cup chopped fresh tomatoes

In a glass bowl, combine the onion, 2 tablespoons green pepper and 1 tablespoon butter. Microwave on high for 1 ½ minutes. Add taco sauce, ¼ cup sour cream and chili powder. Stir in turkey and ½ cup cheese. Divide the mixture evenly among tortillas. Roll tortillas; place, seam side down, in greased 9 x 13 x 2 inch baking dish. Microwave remaining 2 tablespoons butter until melted. Blend in flour, then slowly stir in broth. Microwave on high 3-4 minutes or until thickened, stirring every minute. Stir in remaining sour cream and green pepper. Pour over enchiladas. Bake for 45 minutes at 325°. Sprinkle cheese and tomatoes over top. Return to oven till cheese is melted.


DEEP DISH TACO SQUARES

1 pound hamburger
1 cup Prairie Farms sour cream
2/3 cup mayonnaise
1 cup shredded cheese
2 chopped onions
2 cups Bisquick
1/2 cup cold water
2 medium tomatoes, thinly sliced
1 cup green pepper, chopped

Heat oven to 375°. Grease 9 x 13-inch pan. Brown meat and drain. Mix sour cream, mayonnaise, cheese and onions; set aside. Mix Bisquick and water until soft dough forms. Put into pan, pressing dough ½ inch up sides. Layer beef, tomatoes, and green pepper on dough. Spoon sour cream mixture on top. Bake 25 to 30 minutes until edges are brown.

Serves 12-16


VEGETABLE DIP

1 cup Prairie Farms sour cream
1 cup mayonnaise
1 cup Prairie Farms cottage cheese
1 tablespoon onion flakes
1 tablespoon parsley flakes
1 teaspoon seasoned salt
1 teaspoon dill weed

Blend sour cream, mayonnaise and cottage cheese. Add the seasoning and blend well. Refrigerate 1 hour before serving. Great with cauliflower, broccoli, carrots, celery, and salty snacks!

Source: Special thanks to Swiss Valley Farms, Cedar Rapids, IA



BEEF STROGANOFF

2 tablespoons Swiss Valley Farms butter
12 ounces beef tenderloin (fillet) (thinly sliced)
1 pound mushrooms (quartered-makes about 6 cups)
1/2 cup chopped onions
1/2 teaspoons dried dill weed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup dry white wine
1/2 cup reduced-fat sour cream

In a large non-stick skillet, melt 2 tablespoons butter over high heat. Add beef, half at a time. Cook until browned on both sides, turning once, about 4 minutes; remove from skillet. Repeat with remaining beef. Add mushrooms, onions, dill, salt and pepper; cook, stirring constantly, for 5 minutes. Add wine and return beef to skillet. Cook until heated through, about 3 minutes. Remove from heat. Stir in sour cream until blended.

Yield: 4 to 5 portions


PEACH GLAZED CHEESECAKE

Crumb Crust::
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup Swiss Valley Farms butter melted

Filling:
16 ounce Swiss Valley Farms cream cheese softened
1/2 cup sugar
1/4 teaspoon salt
3 eggs
1 cup Swiss Valley Farms sour cream
2 teaspoons grated lemon peel
1 tablespoon lemon juice

Topping:
1 16 ounce can sliced peaches drained
OR 1cup sliced fresh peaches
1/2 cup peach OR apricot preserves

Heat oven to 350 degs. For crust, combine cracker crumbs and sugar. Stir in butter until evenly mixed. Firmly press onto bottom and 2 inches up the sides of a 9-inch springform pan. Bake 10 minutes. Cool.

For filling, beat together cream cheese, sugar and salt until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream, lemon peel and juice. Pour onto crumb crust. Bake 40 to 45 minutes. Cool.

For topping, arrange peaches in spoke fashion on top of cooled cheesecake. Heat preserves just until melted. Spoon over peaches. Chill several hours.


BANANA BARS WITH CREAM FROSTING

Bars:
1 1/2 cups sugar
3 ripe bananas (mashed)
2 tsp vanilla extract
1 cup Swiss Valley Farms sour cream
2 cups flour
2 eggs
1 teaspoon salt
1/2 cup Swiss Valley Farms butter
1 teaspoon baking soda
1/2 to1 cup chocolate chips (optional)

Frosting:
3 oz. Swiss Valley Farms cream cheese
1 teaspoon vanilla extract
2 cups powdered sugar
1 tablespoon Swiss Valley Farms cream
1/4 cup Swiss Valley Farms butter

Grease and flour 10 x 15 pan. Cream sugar and butter. Beat in eggs and sour cream. Add bananas and vanilla. Sift soda and salt with flour and add to banana mixture. Blend well. Bake at 350° F for 25 minutes. Cool. These bars freeze well.

FROSTING: Mix together until smooth and frost.


RASPBERRY STREUSEL MUFFINS

1/2 cup Swiss Valley Farms butter
1/2 cup sugar
1 egg
1/2 cup Swiss Valley Farms milk
1/2 cup Swiss Valley Farms sour cream
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup fresh or frozen raspberries

Streusel topping:
3 tablespoons sugar
1/4 cup flour
1/4 cup oatmeal
1/4 teaspoon cinnamon
1/8 teaspoon salt
3 tablespoons butter

Cream butter and sugar; beat in egg. In a small bowl, mix sour cream, milk and vanilla. Combine dry ingredients. Stir into creamed mixture, alternately with sour cream mixture. Gently fold in raspberries. Fill prepared muffin cups 2/3's full.

Streusel topping: Combine and sprinkle over muffins. Bake at 400° F for 18-22 min. Cool for 10 minutes before removing to rack.

Makes 18.


CRANBERRY NUT BREAD

1 egg
3/4 cup sugar
1 cup Swiss Valley Farms dairy sour cream
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons grated orange peel
1/2 cup chopped walnuts
1 cup cranberries, coarsely chopped

Preheat oven to 350 degs. Beat egg in a large mixing bowl; add sugar and mix well. Carefully stir in sour cream. Combine flour, baking powder, soda and salt; add to creamed mixture, stirring just until moistened. Add orange peel, nuts and cranberries. Turn into one buttered 9x5 inch or two 81/2 x 41/2 inch loaf pans. Bake 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely on wire rack.

BAKED YAMS WITH SOUR CREAM

4 yams
1/2 cup nonfat sour cream
1/2 teaspoon nutmeg

Preheat oven to 425 degs. Wash yams and place on baking sheet. Bake 35-45 minutes, until tender. In a small bowl, combine sour cream and nutmeg. Chill until ready to serve. Using a sharp knife, cut a large x in each yam. push into the yam on all 4 sides to squeeze flesh up and out of the opening. Top each yam with the nutmeg cream.

Per serving:190 calories,0.3g total fat,0.02g mono fat, 0.08g polyfat,0.3g saturated fat,4g protein, 0mg cholesterol, 51mg sodium.


CORN PUDDING

Non-stick spray oil
2 cans (15 ounces each) corn kernels, drained
2 cans (15 ounces each) cream-style corn
2 cups (16 ounces) sour cream
3 large eggs, separated
2 teaspoons hot pepper sauce
2 tablespoons butter, melted
1 package (8 1/2 ounces) corn muffin mix

Heat oven to 375°F; spray a 9x13-inch baking dish with oil. Combine corn kernels, cream-style corn, sour cream, egg yolks, hot pepper sauce, butter, and corn muffin mix in a large mixing bowl. Beat the egg whites to a soft peak with an electric mixer or a large whisk in a large, clean bowl, and fold into the batter. Pour into the prepared baking dish and bake for 45 minutes until browned and springy in the center.

Servings: 12

Nutritional Information Per Serving:
Calories 300; Total fat 13g; Saturated fat 7g; Cholesterol 90mg; Sodium 600mg; Carbohydrate 39g; Fiber 3g; Protein 7g;
Vitamin A 8%DV*; Vitamin C 10%DV; Calcium 6%DV; Iron 6%DV
*Daily Value


CHICKEN SALAD

4 4-ounce chicken breasts, skinless and boneless
2 1/2 cups water
1/3 cup reduced fat mayonnaise
2 tablespoons fat free sour cream
1/2 cup seedless red grapes, quartered
1/4 cup walnuts, chopped
2 green onions, chopped
2 teaspoons lemon juice
Freshly ground black pepper

Place chicken breasts in a large skillet and add 2 1/2 cups of water. Bring to a boil, reduce heat, cover, and cook for 9-14 minutes until chicken reaches 160 degrees, about 15 minutes. Remove chicken from pan and let cool. Chop chicken into bite-size pieces. Add all ingredients together in a large bowl and mix well.

Nutrition facts (per serving): Calories: 180; Fat: 10g; Saturated Fat: 1g; Cholesterol: 50mg; Sodium: 166mg; Carbohydrates: 5g; Fiber: 0; Protein: 19g

TURKEY CUTLETS

Cooking spray
1 pound turkey breast cutlets
1/2 cup fat free milk
1 tablespoon white all purpose flour
1/3 cup reduced fat sour cream
2 teaspoon Dijon mustard
1 1/2 teaspoon fresh tarragon , chopped (or 1/2 tsp dried)
1/2 teaspoon sugar
1 pinch salt

Spray a nonstick skillet with the cooking spray and set over medium-high heat. Cook the turkey for 2 minutes then turn over and cook for another 2 minutes. Transfer onto a plate. Mix together the milk and flour. Pour into a saucepan. Bring to a boil over medium heat, stirring frequently. Turn heat off. Add sour cream, Dijon, tarragon, sugar, and salt. Place over low heat and cook, stirring frequently, until heated. Pour over turkey.

Carbs: 4.9g Calories: 169.8
Saturated Fat: 1.5g Sodium: 210.9mg


SWEET & SOUR BACON SALAD DRESSING

1/2 cup Equal packets (or 1/2 cup sugar)
1/4 cup cider vinegar
1/4 cup fat free milk
2/3 cup fat free sour cream
1 1/2 ounces bacon bits (1/2 of a jar)

To prepare, with a whisk, stir together all ingredients until well blended. Keep chilled until ready to serve.

Carbs: 4.2g Calories: 34.9
Saturated Fat: 0.3g Sodium: 125mg


SOUR CREAM SPICE CAKE

1/3 cup margarine
3 tablespoons granulated brown sugar replacement
2 eggs
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg
2 cup flour (sifted)
1 teaspoon baking powder
1 1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup water
1 cup sour cream
1/2 cup raisins
1/4 cup walnuts chopped

Preheat oven to 350. Grease and flour a 13X9 baking pan. Cream together the margarine and sugar replacement. Add eggs and beat well. Beat in the cinnamon,cloves and nutmeg. Sift together the flour,baking soda,powder and salt. Sift into the creamed mixture alternately with the water. Stir in the sour cream,raisins and nuts. Pour into prepared pan and bake for 30-35 minutes. Let cool.

18 servings

Exchanges: 1 1/2 bread 1 fat

BAKED SALMON

2 salmon fillets , 4 oz. each
Dash of salt and pepper
3 teaspoons fresh lemon juice
1/3 cup sour cream, nonfat
2 teaspoons fresh chopped onion

Preheat oven to 450 degrees F. Place salmon in a sprayed 13x9-inch baking dish. Season with salt and pepper; sprinkle with lemon juice. Spread sour cream over top, then the onion. Bake 10 minutes per inch, measuring at its thickest point.


SOUR CREAM POTATOES

2 red potatoes
1/4 cup melted butter
1/2 cup cheddar cheese
4 ounces sour cream
Salt & pepper
1/2 cup chopped onions

Boil potatoes until soft. Drain, cool, cut into 1 inch cubes. Saute 1/2 cup chopped onions in butter. Toss with potatoes and other ingredients. Spoon into greased baking dish. Bake at 350 degrees for 30 minutes or until bubbling


BERRIES & CREAM

1/3 cup reduced fat sour cream
1/2 small bananas , cut into chunks
1 tablespoon frozen orange juice concentrate
2 cups fresh sliced strawberries (or blueberries or raspberries or a combination)
1 pinch ground cinnamon (or nutmeg)

In a blender combine the sour cream, banana, and juice concentrate. Cover and blend until smooth.

Place berries in 2 bowls Top with sour cream mixture. Sprinkle with cinnamon.