DIABETIC LO CAL SOUR CREAM
1 c. cottage cheese
1/4 c. water
1 tbsp. lemon juice
Place all ingredients in blender. Cover and blend for 10 seconds until smooth. Makes 1 cup. Use like sour cream for dips, etc.
Plate of Nachos
One 16-ounce can refried beans
1/2 cup sour cream
3/4 cup salsa, from a bottle, can or fresh
1 cup shredded Mexican Blend cheese
3 tablespoons chopped fresh cilantro, plus more for garnish
1 cup or more of yellow corn tortilla chips
• With a large spoon spread out the beans in a ring on a large microwave-safe dinner plate, leaving clear about 4 inches in the center of the plate.
• Spread the sour cream and then the salsa over the beans.
• Sprinkle about half of the cheese and then the cilantro over everything.
• As you build up the layers, be sure to leave the space in the center of the plate empty.
• Microwave on high for 2 minutes.
• Remove the plate from the microwave, pile the chips in the center of the plate, and sprinkle the remaining cheese over the chips.
• Return the plate to the microwave and nuke again on high for 1 minute, until the cheese has melted.
Cook’s tip: Use a pot holder to take the plate out of the oven; it will be very hot.
• Sprinkle on a couple pinches of chopped cilantro.
Serve hot.
Nachos a la Ortega
One 16 ounce can ORTEGA® Refried Beans, heated
4 cups baked tortilla chips
1 1/2 cups shredded Monterey Jack cheese
1/4 cup ORTEGA Pickled Jalapeños Sliced
1. Spread beans over bottom of large ovenproof platter or 15 x 10-inch jelly-roll pan.
2. Arrange chips over beans.
3. Top with cheese and jalapeños.
4. Broil for 1 to 1 1/2 minutes or until cheese is melted.
5. Top with salsa and sour cream and/or additional topping suggestions.
Additional topping suggestions: Ortega Thick & Chunky Salsa®, sour cream, guacamole, sliced ripe olives, chopped green onions, chopped fresh cilantro, and ground beef with chili spices.
Yield: 4 servings
Potato Tart with Rosemary
Butter for the pan
2 cups flour
Pinch of salt
12 tbs. butter (1 ½ sticks) cut small
Pinch of sugar
3 tbs. sour cream
1 egg, lightly beaten
Flour for sprinkling
• Use a 9 x 13 inch baking dish or a 12 inch pizza pan.
• Butter the pan.
• Using a food processor, combine the flour and salt.
• Pulse once or twice to sift them.
• Distribute the butter on top and pulse the mixture until it resembles sand.
• There will be some large clumps.
• Sprinkle the sugar on top of the flour mixture.
• Pulse twice to mix it in.
• In a small bowl mix the sour cream and egg.
• Sprinkle it on the flour mixture and pulse it just until the dough forms large clumps.
• It should not come together to form a ball.
• Transfer the dough to a lightly floured surface.
• Knead it lightly to form into a dough, then flatten it and shape it into a round or rectangle, depending on the shape of your pan.
• Wrap it in foil and refrigerate for 25 minutes.
• Roll the pastry on a lightly floured surface until it is two inches larger than the pan.
• Life the dough up onto the rolling pin and ease it into the pan.
• Tuck the pastry in around the edges to make it neat.
• Refrigerate the dough.
The filling:
2 large russet potatoes, peeled and thinly sliced
Olive oil for sprinkling
1 tbs. chopped rosemary
Salt and pepper to taste
Preheat the oven to 375 degrees F.
• Overlap the potatoes on the pastry and sprinkle them with the oil, salt and pepper and rosemary.
• Bake for 35 minutes.
• Allow it to cool slightly and then cut it into two inch squares and serve.
Blini with Sour Cream and Caviar
Absolutely delicious!
1/4 cup warm water (105–115 degrees F)
1 (1/4-oz) package active dry yeast (1 1/4 teaspoons)
1 1/2 tablespoons sugar
1/2 cup sifted all-purpose flour (sift before measuring)
1/2 cup sifted buckwheat flour (sift before measuring)
1/4 teaspoon salt
1 cup whole milk, heated to warm (105–115°F)
1/2 stick (1/4 cup) unsalted butter, melted and cooled
2 large eggs, lightly beaten
Accompaniments: sour cream (or crème fraiche), and caviar
Preheat oven to 250 degrees F.
• Stir together warm water, yeast, and sugar in a bowl and let stand until foamy, about 5 minutes.
• If mixture doesn’t foam, discard and start over with new yeast.
• Add all-purpose flour, buckwheat flour, and salt, then stir in milk, 3 tablespoons butter, and eggs.
• Cover bowl with plastic wrap and set in a roasting pan filled with 1 inch of warm water. Let rise in a warm place until dough is increased in volume, has bubbles breaking the surface, and is stringy when scooped, 1 1/2 to 2 hours.
• Stir batter before using.
• Heat a 12-inch nonstick skillet over moderately high heat until hot and brush with some of remaining melted butter if butter browns immediately, lower heat.
• Working in batches of 4, spoon 1 tablespoon batter into skillet for each blini, then cook, turning over once, until golden on both sides, about 2 minutes.
• Transfer to an ovenproof platter and keep blini warm in oven.
Serve blini topped with sour cream and caviar.
Cook’s note:
• Batter can be made 3 days ahead and chilled, cover after letting it rise in a warm place.
• If necessary, thin batter with a few teaspoons of milk before using.
Yield: 36 hors d’oeuvres.
Smoked Salmon in Endive “Spoons”
1 small crisp head of romaine lettuce, washed, dried and separated
1 head of Belgian endive. Washed, dried and separated
4 oz. smoked salmon, or smoked trout or turkey or ham
Dressing:
4 tbs. sour cream
1/4 tsp. fresh lemon juice
1 tbs. mayonnaise
1/8 tsp. salt
1/8 tsp. pepper
1/8 tsp. cayenne pepper
1 tbs. fresh parsley leaves, minced
• Using a sharp knife cut off the ends of the endive stalk.
• Peel off the leaves gently and arrange them on a platter.
• Put the leaves of endive on top of the lettuce and fill them with the fish or meat.
• Mix up the dressing and put a spoonful on top of each “spoon”.
Serve at once.
Serves 4
Curried Stuffed Eggs
6 hard-cooked eggs
1 1/2 tablespoons mayonnaise
1 1/2 tablespoons sour cream
1 1/4 teaspoons curry powder
1/4 teaspoon ground cumin
1 teaspoon sweet relish
1 green onion, chopped fine
1/2 teaspoon fresh lime juice
1/4 teaspoon Tabasco
Salt and freshly ground pepper to taste
Garnish: thinly sliced green onion
• Cut a paper-thin slice off both ends of eggs and halve eggs crosswise.
• Mash yolks with a fork.
• Stir in remaining ingredients.
• Salt and pepper to taste.
• Fill each egg with the mixture to that it mounds attractively in the egg bowls.
• Garnish with sliced green onion.
Yield: 12 stuffed eggs.
SOUR CREAM CUCUMBER
1/4 c. mayonnaise
1 tsp. vinegar
Salt
Pepper
Garlic powder
Onion powder
3 lg. cucumbers
Mix mayonnaise (NOT salad dressing) and vinegar. Mix next 4 ingredients to taste. Peel and slice cucumbers and add to mixture. Let cucumbers marinate for at least 2 hours before serving.
CHOCOLATE CHIP CAKE 1
1 pkg. yellow cake mix with pudding
1 sm. pkg. chocolate instant pudding
mix
4 eggs
1 c. sour cream
1/2 c. oil
1/3 c. water
1 (6 oz.) pkg. semi-sweet chocolate
chips
Confectioners’ sugar
In large bowl, combine all ingredients except chocolate chips and confectioners’ sugar. Beat well for 4 to 5 minutes. Add chocolate chips and pour into greased and floured tube pan. Bake at 350 degrees for 1 hour. Cool on wire rack. Dust with confectioners’ sugar.
TEXAS CAKE
1/2 c. sour cream
2 c. sugar
2 eggs
2 sticks oleo
1 c. water
4 tbsp. cocoa
2 c. flour
1/2 tsp. salt
1 tsp. soda
Cream together sour cream, sugar and eggs. Bring to boil oleo, water and cocoa; add this to creamed mixture. Sift together the flour, salt and soda. Add to batter. Grease shallow jelly roll sheet (with sides). Pour batter into sheet and bake 25 minutes in 350 degree oven. Ice while still warm. –ICING:–
1 stick oleo
6 tbsp. milk
4 tbsp. cocoa
1 box confectioners’ sugar
1 tsp. vanilla
1 c. chopped nuts
Bring oleo, milk and cocoa to boil. Add this hot mixture to sugar, vanilla and nuts. Spread on warm cake. Serve with a light meal, as this cake is rich! It may be prepared a week ahead; keeps 1 week if well covered.
CHEESECAKE WITH BLACKBERRY TOPPING
1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/4 c. butter
1 tbsp. cinnamon
3 (8 oz.) pkgs. cream cheese
4 eggs
1 c. sugar
1/2 pt. sour cream
3 tbsp. sugar
1 tsp. vanilla
1 jar blackberry jam
1/2 pkg. blackberries, thawed
Preheat oven to 300 degrees. Combine crumbs, sugar, cinnamon, and butter. Press onto bottom of springform pan. Whip cream cheese. Add eggs, one at a time whipping after each addition. Gradually add sugar and whip. Pour over crust. Bake 45 minutes. Whip sour cream, sugar and vanilla. Pour on top of baked cake and bake for 10 more minutes. Remove and chill for at least 6 hours. When ready to serve, heat jam and blackberries. Pour hot over the cake slices. Serves 8.
MOM’S CHEESECAKE WITH SOUR CREAM
1 lb. cream cheese
1/2 c. sugar
3 eggs
1 tsp. vanilla
1/8 lb. margarine
1 2/3 c. rolled graham crackers
2 tbsp. sugar
1 pt. sour cream
1/3 c. sugar
1 tsp. vanilla
1 can cherry pie filling
Cream cheese and sugar. Add eggs, one at a time. Add vanilla and mix well. Set aside. Melt margarine. Add graham crackers and sugar. Spread firmly in the bottom of a greased 8 x 10 inch Pyrex dish. Pour cream cheese mixture into crust and bake at 350 degrees for 20 minutes. Cool. Mix sour cream, sugar and vanilla. When cake is cool, spread over top and bake at 375 degrees for 10 minutes. When cool, top with cherry pie filling.
CHEESECAKE
–CRUST:–
1/3 c. powdered sugar
1 1/2 c. graham cracker crumbs
4 tbsp. butter or margarine
Melt butter and add to graham cracker crumbs and powdered sugar. Line the bottom of a spring form pan, packing firmly. 1 c. granulated sugar
3 (8 oz.) pkgs. cream cheese
1 generous tsp. vanilla flavoring
4 eggs
Pour above ingredients into spring form pan (the crust is as yet unbaked) and bake in preheated oven at 350 degrees for approximately 50 minutes. Do not turn off the oven. Remove the cheesecake and top with 1 pint commercial sour cream and return to the oven for another 5 minutes. Cool in spring form pan for a few minutes. Run a knife around the edge to loosen. Remove side of spring form pan and refrigerate.
SOUR CREAM POUND CAKE
1/2 lb. butter, softened
3 c. sugar
6 egg yolks, beaten
3 c. all-purpose flour
Pinch of salt
1 (8 oz.) carton commercial sour cream
1/4 tsp. soda
6 egg whites, stiffly beaten
1 tsp. vanilla extract
1 tsp. almond extract
Cream butter and sugar; add egg yolks. Combine flour and salt and sift 3 times. Combine sour cream and soda. Add flour and sour cream alternately to creamed mixture. Fold in egg whites and flavorings. Spoon batter into a 10-inch greased and lightly floured tube or bundt pan. Bake at 300 degrees for 1 1/2 hours. Yield: one 10 inch cake.
COCONUT CAKE
1 box Duncan Hines butter cake
1 (12 oz.) pkg. coconut
1 c. sugar
1 (16 oz.) carton sour cream
1 (9 oz.) carton Cool Whip
Bake cake in 2 round layer pans; allow to cool. Cut each layer in half to make 4 layers. Mix next 3 ingredients and chill. Save out 1 cup of sour cream mixture and add to a 9 ounce carton of Cool Whip. Spread coconut-sugar-sour cream mixture between cake layers. Ice cake with Cool Whip mixture. Can be baked the day before and refrigerated.
THE “BEST” CAKE
–CAKE:–
1 box yellow cake mix
1 (8 oz.) carton sour cream
1 pkg. instant vanilla pudding mix
3 eggs
1/2 c. oil
1/2 c. water
6 oz. chocolate chips
1/2 c. chopped pecans
1 bar German chocolate, grated
–ICING:–
1 stick margarine
8 oz. cream cheese
1 box powdered sugar
1/2 c. chopped pecans
1 tsp. vanilla
I. Mix well: yellow cake mix with sour cream, vanilla pudding mix, eggs, oil and water. II. Fold into mixture: chocolate chips, pecans and grated German chocolate bar. Save some grated chocolate for topping. III. Bake in greased and floured 9 x 13 inch pan for 45 minutes at 350 degrees. IV. ICING: Use mixer and cream margarine, cream cheese and powdered sugar. Then add chopped pecans and vanilla. V. Let cake completely cool before icing. Then top with remaining grated German chocolate.
APRICOT BRANDY POUND CAKE
1 c. butter, softened
2 1/2 c. sugar
6 eggs
1 tsp. vanilla
1 tsp. each orange & rum extracts
1 tsp. almond extract
1/2 tsp. lemon extract
3 c. cake flour, sifted
1/4 tsp. soda
1/2 tsp. salt
1 c. sour cream
1/2 c. apricot brandy
Cream butter, gradually add sugar and beat until light. Add eggs one at a time, beat thoroughly after each. Add flavoring, then sifted dry ingredients alternately with sour cream and brandy. Blend well. Put in greased and floured 3 quart bundt pan and bake in slow oven at 325 degrees about 1 hour and 15 minutes. Cool in pan on rack. Keeps very well, can be frozen which improves flavor.
NEW YORK CHEESE CAKE
–CRUST:–
1/4 c. butter, melted
2 c. graham crackers, crushed, crumbs
or chocolate cookie crumbs
–FILLING:–
2 (8 oz.) pkgs. cream cheese
1 (16 oz.) sour cream
1 c. sugar
2 tbsp. almond flavoring
3 eggs
CRUST: Mix butter and crumbs; pat into springform pan. Mix all filling ingredients well, in food processor, blender or with beaters. Pour into crust. Bake at 350 degrees for 1 hour; turn off oven and leave in oven for 1 more hour. Chill. TOPPING SUGGESTIONS: Fruit pie filling or chocolate squares, melted or 1/2 cup sour cream with 2 tablespoons sugar.
CHEESE CAKE
1 lb. Philadelphia cream cheese
2 eggs
1 c. granulated sugar
1 pt. sour cream
4 tbsp. sugar
1 tsp. vanilla
20 graham crackers
4 tbsp. sugar
1/4 lb. butter
Prepare graham cracker crust (20 graham crackers, 4 tablespoons sugar and 1/4 pound melted butter) and press into springform pan. Cream 1 pound of cream cheese, 2 eggs and 1 cup sugar. Pour mixture into crust and bake 30 minutes at 350 degrees. Cool 20 minutes. Make top dressing using 1 pint sour cream, 4 tablespoons sugar and 1 teaspoon vanilla. Pour mixture over cooled cake and return to oven for 5 minutes at 500 degrees. After cake cools, refrigerate several hours before serving.
HEAVENLY CHEESE CAKE
2 c. fine crumbs
1/3 c. plus 1 tbsp. butter
1/4 c. sugar
2 (8 oz.) pkgs. cream cheese
5 eggs
1 c. sugar
1 1/2 tsp. vanilla
1/2 pt. sour cream
6 tbsp. sugar
1 1/2 tsp. vanilla
Combine “crumbs” (graham cracker or cookies), butter and 1/4 cup sugar. Pack into bottom of springform pan. Bake at 300 degrees for 10 minutes. Gently mix cream cheese and eggs. Beat after adding eggs individually. Slowly add 1 cup sugar and vanilla. Pour into pan. Bake 60 minutes. Allow to cool for 10 minutes. Then combine sour cream, 6 tablespoons sugar and 1 1/2 teaspoons vanilla. Top with mixture. Bake at 300 degrees for 15 minutes longer. Allow to cool slowly at room temperature and then refrigerate. Remove springform pan sides. Enjoy!
White Chili with Chicken
1 lb. dry white northern beans
5 1/4 c. chicken broth
2 cloves garlic, minced
1 lg. white onion, chopped
1 tbsp. ground white pepper
1 tsp. salt
1 tbsp. dried oregano
1 tbsp. ground cumin
1/2 tsp. ground cloves
1 (7 oz.) can diced green chilies
5 c. diced cooked chicken breast
1 3/4 c. chicken broth
1 tbsp. diced jalapeno pepper
(optional)
Flour tortillas
Condiments:
Shredded Monterey Jack cheese
Sliced black olives
Chunky salsa
Sour cream
Diced avocados
Soak beans in water to cover for 24 hours then drain. In slow cooker/Crock Pot or large kettle,
combine beans, 5 1/4 cup chicken broth, garlic, onion, white pepper, salt, oregano, cumin, cloves. Simmer covered for at least 5 hours until beans are tender. Stir occasionally. Stir in green chiles, chicken and 1 3/4 chicken broth. For hotter taste, add jalapeno. Cover and simmer for 1 hour. Serve with flour tortillas and condiments.
TRIPLE CHOCOLATE MESS
1 package chocolate cake mix(any)
1 pint sour cream
1 pkg. instant chocolate pudding(any size)
1 6oz. bag chocolate chips
3/4 c. oil
4 eggs
1 c. water
Spray c.p. with non-stick spray. Mix all ingrediants. Cook on low for 6-8 hours Try not to lift the lid.
Serve with ice cream.
I tried this with low fat cake mix,sour cream and fat free pudding. It turned out great! It is VERY rich, so be sure to have some ice cream in the house. A little goes a long way. Keeps in fridge for a while. Just heat and serve.
SQUASH CASSEROLE II
2 pounds yellow summer squash or zucchini, thinly sliced (about 6 cups)
1/2 medium onion, chopped
1 cup pared shredded carrot
1 can (10 1/4 ounces) condensed cream of chicken soup
1 cup sour cream
1/4 cup flour
1 package (8 ounces) seasoned stuffing crumbs
1/2 cup butter or margarine, melted
In large bowl, combine squash, onion, carrot and soup. Mix sour cream and flour, stir into vegetables. Toss stuffing crumbs with butter and place half in slow cooker/Crock Pot. Add vegetable mixture and top with remaining stuffing crumbs. Cover and cook on LOW for 6-8 hrs.
Serves 4 to 6.
SQUASH CASSEROLE I
5 cups yellow squash, canned or frozen
1/2 cup butter or margarine, melted
1 can cream of chicken soup
2 slices cubed bread
1 cup sour cream
Place squash in slow cooker with butter and cook for 1 hour. Add soup as it comes from the can, and cook until hot. Add bread and sour cream and cook until bubbly.
SOUR CREAM CHILI BAKE
1 pound Ground beef
1 can Pinto beans, drained (15 oz)
1 can Enchilada sauce (10 oz)
1 can Tomato sauce (8 oz)
1 cup Shredded process Amer cheese
1 tablespoon Instant minced onion
1 cup Water
4 cups Corn chips
1 cup Sour cream
1/2 cup Shredded process American cheese
Brown ground beef; drain. Transfer meat to Crock Pot. Stir in beans, enchilada sauce, tomato sauce, 1 cup of cheese, onion and 1 cup of water. Reserve 1 cup of corn chips; crush the remaining chips and add to the meat mixture. Cover and cook on low heat for 8 to 10 hours. To serve, top with sour cream, remaining cheese, and reserved corn chips.
SIMPLE SAUCY POTATOES
* 4 cans ( 15 ounces each )sliced white potatoes , drained
* 2 cans condensed cream of celery soup , undiluted
* 2 cups sour cream
* 10 bacon strips, cooked and crumbled
* 6 green onions , thinly sliced
Place potatoes in slow cooker. Combine the remaining ingredients; pour over the potatoes and mix well. Cover and cook on high for 4-5 hours.
SAVORY SALSA-CORN CAKE
* 2 boxes corn muffin mix, (8 oz each)
* 1 can creamed corn, (15 ounce)
* 2 eggs
* 1/2 cup sour cream
* 1 can chopped green chiles, (4 ounces) undrained
* 2 tablespoons soft margarine
* 3 to 4 Tbs chunky salsa
In a medium bowl, combine creamed corn, eggs, sour cream, chiles, and margarine. Whisk together until well combined. Add corn muffin mix, stirring well to combine. Generously grease a 3 1/2-quart slow cooker/Crock Pot with margarine or butter. Pour batter into the slow cooker/Crock Pot. Spoon salsa over the top and cut into the batter. Cover and cook on high for about 2 1/2 hours. Turn heat off and let
cool with lid ajar, for about 15 minutes. Loosen sides with a knife and invert onto a large plate. If a little of the top sticks to the bottom of the pot, dollop a little salsa on the top, or decorate with sour cream and chopped green onion.
Delicious side dish!
Serves 6 to 8.
PROVINCIAL CHICKEN
* 1 1/2 pounds chicken tenders, frozen
* 2 small zucchini, diced
* 1 can (4 oz) sliced black olives
* 1 tablespoon sherry wine vinegar or balsamic vinegar
* 1 can good-quality diced tomatoes (about 15 ounces)
* 1 can (10 oz) cream of chicken soup with herbs
* 2 teaspoons dried parsley flakes
* 1 teaspoon dried basil
* 1 tablespoon dried minced onion
* 1 cup shredded cheddar cheese
* 2 to 3 tablespoons sour cream (optional)
* hot noodles, rice or pasta
Combine first 9 ingredients in 3 1/2-quart slow cooker/Crock Pot (or larger). Cover and cook on low for 6 to 8 hours. Add cheese and sour cream during the last 15 minutes. Serve over hot noodles, rice or pasta.
HOT ARTICHOKE DIP
* 6 ounces Artichoke hearts, marinated
* 1/3 cup Mayonnaise
* 1 tablespoon Pimento, diced (optional)
* 1/2 cup Parmesan cheese, grated
* 1/3 cup Sour cream
* 1/8 teaspoon Garlic powder
Drain and chop artichoke hearts. Combine all ingredients and place in Crock Pot. Cover and heat 30 to 60 minutes until hot. Serve with tortilla chips or assorted crackers.
CROCKPOT CREAMY SPINACH N0ODLE CASSEROLE
Served alongside baked or roasted chicken, this delicious side dish will please every person at your dinner table. Feel free to use low-fat sour cream and cottage cheese or increase the amount of hot sauce! Makes approximately 5 side servings.
8 ounces dry spinach noodles
2 tbsp. vegetable oil
1 1/2 cups sour cream
1/3 cup all-purpose flour
1 1/2 cups cottage cheese
4 green onions, minced
2 tsp. Worcestershire sauce
1 dash hot pepper sauce
2 tsp. garlic salt
-Cook noodles in a pot of salted, boiling water until just tender. Drain and rinse with cold water. Toss with vegetable oil.
-Combine sour cream and flour in a large bowl, mixing well. Stir in cottage cheese, green onions, Worcestershire sauce, hot pepper sauce and garlic salt. Fold noodles into mixture until well combined.
-Generously grease the inside of a slow cooker and pour in noodle mixture. Cover and cook on high for 1 1/2 to 2 hours.