Recipe: 21 Recipes Using Sour Cream

Page (09:20:26 AM) :

Continental Chicken

6 1/2 chicken breast deboned, skinned if you like I rub with PINCH of salt ONLY a PINCH
6 slices of bacon
1 can cream of chicken soup
1 small container (or more) of sour cream

Wrap chicken in one slice bacon
lay in casserole dish
mix soup & sour cream together and pour over chicken
bake covered with foil low (325?) and long (2 hours?) make sure chicken is cooked is all can go on longer too very flexible time wise.
remove foil and bake and extra 15 min. to brown it up some

I serve with buttered linguine noodles or wild and white rice.
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Susan,IL (10:10:53 AM) :

Beef Stroganoff
Recipe By : Susan Wilson

1 pound round steak -- thinly sliced
8 ounces mushroom -- sliced
1 small onion -- chopped
1 carton sour cream
2 tablespoons Worcestershire sauce
salt and pepper -- to taste
4 tablespoons butter or margarine

Thinly slice steak. Melt 2 tablespoons of butter in a skillet. Saute onions and mushrooms until tender. Set aside. Add the remainder of butter, and brown the meat. Remove, and wipe out the pan. Pour the carton of sour cream into the pan and heat slowly. (Boiling the sour cream will make it runny.) When the sour cream starts to melt, add the Worcestershire sauce. Return the meat, onions, and mushrooms to the pan. Serve with not buttered noodles.

Susan,IL (10:23:47 AM) :

California Onion Dip
Recipe By : Campbell's American Classics

1 pouch Onion with chicken broth soup mix
1 container sour cream

In a medium bowl, combine soup mix and sour cream. Cover; refrigerate 2 hours before serving.Susan,IL (10:27:19 AM) :

Broccoli-Cheese Dip
Recipe By : Campbell's All-American Recipes

1 can Broccoli & Cheese soup
1 package frozen chopped broccoli -- 10 ounces
1 medium tomato -- chopped
1/2 cup sour cream
2 teaspoons Dijon mustard

In medium bowl combine soup, broccoli, tomato, sour cream & mustard. Cover; refrigerate at least 4 hours before serving. Serve with crackers or assorted veggies.

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Susan,IL (11:00:57 AM) :

Cheesecake Pie
Recipe By : Grandma Wilson

1 Graham Cracker pie crust, 9 inch
1 package cream cheese -- 8 ounce
1/2 cup sugar
1 Tablespoon lemon juice
1/2 teaspoon vanilla
1 dash salt
2 eggs
1 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla

Beat cream cheese till fluffy: gradually add 1/2 c sugar, lemon juice, vanilla and salt. Add eggs one at a time: beat well. Pour in pie crust and bake at 325 degrees, 25-30 minutes. remove from oven. Combine sour cream, 2T sugar and 1/2 t vanilla. Spoon over the top of pie. Bake 10 minutes longer. Cool. Chill for several hours.
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NOTES : Can add your favorite fruit toppings (cherry or blueberry pie filling)

Nancy,.NJ (12:25:14 PM) :

CHOCOLATE CHIP SOUR CREAM CAKE

lb. butter
1 cup sugar
2 eggs, beaten
2 cups flour
1 tsp. Baking soda
1 cup sour cream
2 tbsp. Milk
1 tsp. Vanilla
1 pkg. Chocolate chips (6 oz.)
cup sugar
2 tsp. Cinnamon

Cream together butter and sugar. Beat in eggs until mixture is light and fluffy. Sift together flour and baking soda. Combine milk with sour cream. Into butter sugar-egg mixture, beat in part of the flour, then beat in some of the sour cream-milk mixture alternating until all are well combined. Add vanilla, then fold in chocolate chips. Pour half the batter into a greased and floured 10 inch tube pan. Mix together the sugar and cinnamon and sprinkle half this mixture onto the batter in the pan. Gently pour on remaining batter, then sprinkle with remaining sugar-cinnamon mixture. Bake at 375 for 45 minutes. Allow to cool in pan before removing.

Debbie.D.,.AL (12:49:40 PM) :

LEMON MUFFINS

1 3/4 cup all-purpose flour
3/4 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 1/2 cups sugar, divided
4 T. lemon zest, divided
1 egg
8 oz. sour cream
1 lg. lemon, juiced and divided
1/4 cup butter, melted

Combine flour, baking soda, baking powder, salt, and one cup sugar in a large bowl, make a well in the center; set aside. Mix together 2 T. lemon zest, egg, sour cream, half the lemon juice, and butter, add to the center of the dry mixture. Blend well and spoon into large greased muffin pans. bake at 350 degrees for 20 minutes. Blend together remaining sugar, lemon juice, and zest. Drizzle glaze over tops of warm muffins. Makes 6 large muffins.

Debbie.D.,.AL (12:56:15 PM) :

SOUR CREAM ENCHILADAS

2 cans cream of chicken soup (10 3/4 oz. each)
1 cup sour cream
2 cups sharp Cheddar cheese, grated
1 4 1/2 oz. can chopped green chilies, undrained
1 small onion, diced
2 T. salsa, hot or mild
2 dozen corn tortillas
Garnish with: lettuce, shredded cheese, sour cream, chopped tomatoes

Combine all ingredients except tortillas in a large saucepan. Heat and stir over low heat until cheese melts. Soften tortillas in very hot oil in frying pan, for a few seconds on each side. Drain on paper towels. Spoon 2 T. of soup mixture onto a tortillas, roll, and place in baking dish. Continue with remaining tortillas. Pour remaining soup mixture over rolled tortillas and bake at 350 degrees for 25-30 minutes. Top with more cheese just before serving. Serve with garnishes.

Debbie.D.,.AL (1:11:57 PM) :

POTATO SALAD

7 large Idaho potatoes, peeled, diced, and cooked
7 eggs, hard boiled and diced
1 cup mayonnaise
1 cup sour cream
1 3/4 cup minced red onion
3/4 cup pickle relish--I use CLAUSSEN's
3-4 celery stalks with leaves, diced
1 tsp. celery seed
1/2 tsp. salt (or to taste)
lots of freshly ground pepper

Place cooked potatoes and cooked eggs in a large bowl. Add the other ingredients to the potatoes and eggs, stir gently. Chill.Christy,.AZ (1:35:37 PM) :

Spinach Casserole

1 10 oz. pkg frozen spinach
4 oz. sour cream
4 oz. grated cheddar cheese

Cook spinach according to directions. Drain, then combine in casserole dish with sour cream and cheese. Bake for 20 minutes at 350. This is really good, even people who don't like spinach -- me, for instance -- like it. Great way to get your veggies!

Terrytx (1:43:30 PM) :

Low Fat Sour Cream Muffins
Makes 12 Muffins

2 cups All-purpose Flour
1 Tbs. Baking Powder
1/8 tsp. Baking Soda
1/2 tsp. Salt
1/2 cup Granulated Sugar
1/4 cup Margarine, melted
1/2 cup Fat-free Sour Cream
1/4 cup Egg Substitute
3/4 cup Skim Milk

Pre-heat oven to 425-F degrees and lightly spray two large muffin tins with non-stick cooking spray.

In a large mixing bowl, combine sifted flour, baking powder, baking soda, salt, and sugar. Stir to blend dry ingredients.

In a small mixing bowl, combine melted margarine, sour cream, egg substitute, and skim milk. Blend with a wire whisk until wet ingredients are thoroughly combined. Add liquid ingredients to the dry ingredients and stir until just blended.

Spoon the batter into the muffin tins, equally distributing the batter to each well. Bake for 15 to 20 minutes until the muffins are golden brown. Remove the muffin tins to a wire rack and let cool for about 5 minutes. Invert tins and completely cool muffins. Store in an airtight container for up to 3 days.

Kitchen Staff Tip: If you enjoy a bit of fresh fruit in your muffins, simply fold about one cup of fresh or frozen blueberries, raspberries, or strawberries into the batter just before filling the muffin tins, and bake as directed. You're not adding a lot of extra calories when you use fresh fruit, so prepare a batch today, and enjoy!Terrytx (1:46:03 PM) :

Light Cheese and Chili Bake
Recipe By :Terry Ward
Serving Size : 6

1 pound extra-lean ground turkey
1 cup chopped onion
2 medium cloves garlic -- chopped
1 (15.5oz) can kidney beans -- drained
1 (10oz) can enchilada sauce
1 (8oz) can tomato sauce
1 (4oz) can diced green chilies
1 cup shredded reduced-fat Cheddar cheese
1 cup reduced-fat sour cream
1 1/2 cups water
3 cups crushed baked corn chips

In a nonstick skillet, saut turkey, onion and garlic until turkey is no longer pink. Drain well and transfer to a crock pot. Add remaining ingred. and mix well. Cover and cook on low for 6-8 hrs. Serve with additional toppings, such as cheese, sour cream, jalapeno, chips, and chopped onions. This is also good served with cornbread.
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NOTES : This was adapted from a recipe posted at TKL by M,ME (Sour Cream Chili Bake)

Terrytx (1:48:13 PM) :

Pork in Mustard Sauce
Serving Size : 4

4 boneless pork chops -- about 2 lbs
2 tablespoons butter or margarine
salt and pepper
2 to 3 tbl Dijon mustard
1/4 cup chopped onion
1 1/2 teaspoons minced fresh tarragon or 1/2 tsp. dried
Hot cooked noodles
3/4 cup sour cream
1 teaspoon browning sauce -- optional

In a large skillet, brown chops on both sides in butter. Season with salt and pepper. Add mustard, onion and tarragon; cook and simmer for 10-12 min or until pork is no longer pink. Remove chops to a platter of noodles and keep warm. To the skillet, add sour cream and browning sauce if desired; heat through (do not boil). Spoon over pork and noodles.Terrytx (1:49:21 PM) :

Chicken Breast w/ Sour Cream, Chiles, and cilantro

1 lb. chicken breasts
2 Tbsp. corn oil
salt and freshly ground pepper
1 small onion, diced
2 large garlic cloves, minced
1 cup chicken broth
1 small can diced green chiles
3 Tbsp. chopped fresh coriander leaves
3 Tbsp. chopped fresh parsley
2 tsp. ground coriander]
1/2 cup sour cream

Saut chicken breasts in 1 tbsp. oil over medium-high heat until golden and firm. Season lightly with s&p. Remove chicken and keep warm. Add the other tbsp. oil to pan and add onion and cook, stirring, till soft. Add garlic and cook 1 minute. Add stock and reduce over high heat for 2 minutes. Lower heat and add remaining ingredients except sour cream . Cook for 5 minutes. Add chicken and their juices and cook 3-4 minutes or till done. Stir in sour cream and cook until sauce is warmed
through. DO NOT BOIL.

Serve with rice

NOTES : Saut the chicken until it is almost done, in the first step. It doesn't have much more time to cook during the remainder of the recipe.

I used 6 tbl. of fresh chopped cilantro and 2 tsp. cumin., omitting the parsley

Terrytx (1:53:05 PM) :

Corni Rice A Roni
Recipe By :Terry Ward
Serving Size : 12

1/2 medium onion -- chopped
2 cloves garlic -- minced
1 tablespoon olive oil
1 (5.9oz) box chicken flavored Rice A Roni
4 ounces reduced fat cream cheese
1/2 cup reduced fat sour cream
4 ounces shredded Monterey jack cheese
4 ounces shredded Cheddar cheese
1 (8.5oz)can cream style corn
1 (11oz) can corn kernels -- drained
1 (4oz) can chopped green chilies
salt and fresh ground pepper -- to taste
cayenne pepper -- to taste

Brown Rice A Roni according to pkg. directions, adding onion and garlic. Proceed as pkg. directs, but cover and simmer only about 8 min. In a large bowl, mix hot Rice A Roni with the remaining ingred. Pour into a 2-1/2 qt. baking dish sprayed with cooking spray. Cover and bake at 350 degrees for 30 min. or until hot and bubbly and rice is tender. Cool slightly before serving.

Dawn.NYS (3:11:06 PM) :

Lima Beans in Sour Cream

1 pk Lima beans; (10 oz frozen)
1 tb Butter
1 sm Onion; minced
A pinch Sugar
1/2 ts Basil leaves; crushed, dried
1/4 ts Summer Savory
1 c Sour cream

Cook lima beans as directed on package; drain. Melt butter in a small saucepan; add onion, and sute over low heat until tender (about 5 minutes).

Add sugar, basil, savory, and limas to onion; heat thoroughly. Stir in sour cream. Heat well, but do not boil. Serve warm.

Dawn.NYS (3:16:16 PM) :

MINT CHOCOLATE CANDY CHEESECAKE

BASE:
1 c Chocolate wafer crumbs
3 T Margarine, melted

BODY:
3 pk 8-ounce cream cheese, softened
2/3 c Sugar
3 ea Eggs
1 pk 6-ounce semi-sweet chocolate
1/2 c Chopped creme de menthe mint
1/2 c Sour cream
1 t Vanilla

BASE: Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350, 10 minutes.
BODY: Combine cream cheese and sugar, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate, mint wafers, sour cream and vanilla; pour over crust.

Bake at 350, 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with additional mint wafers, if desired.

Dawn.NY (4:25:57 PM) :

Basic (but good) Cheesecake

Crust:
1 1/4 cups graham crackers, crushed
4 Tbsp butter
1 Tbsp honey
1 Tbsp flour

Combine and press firmly into bottom of 9-inch springform pan.

Filling:
16 oz fresh soft Chevre
1/3 cup sugar
4 eggs
1 tsp vanilla
1 lemon, juice & zest

Blend until smooth and creamy. Pour on top of crust and bake at 375 degrees for 25 minutes, or until set. Cool.

Topping:
2 cups sour cream
1/2 cup sugar
1 tsp vanilla

Blend and pour on top of cooled filling. Bake at 375 degrees for 5 to 8 minutes. Refrigerate for at least 12 hours before slicing. Garnish with fresh fruit.

Burgundy.in.Louisiana (7:07:22 PM) :

Here's a quickie idea for sour cream:

Mix some imitation bacon bits, freeze-dried chives and a little powdered milk together and store in an air-tight container. When you serve baked potatoes, simply stir some of this mixture into some sour cream...yum. Makes a great potato topping. (Buy quality bacon bits, NOT those nasty things in the jars...) Debbie.D.,.AL (8:10:59 PM) :

MEXICAN CORNBREAD

1 1/2 cups cornbread mix--I use Martha White's Mexican Cornbread
2 T. chopped bell peppers
2/3 cup salad oil
1 cup cream corn
2 jalapeno peppers with seeds removed (I leave these OUT)
1 cup sour cream
1 cup grated Cheddar cheese

Combine all the ingredients except the cheese. Preheat the oven to 350 degrees. Heat a large greased skillet (or baking dish) and pour in half the batter. Top with cheese, then add the remaining batter. Bake 35-45 minutes until done.

Debbie.D.,.AL (8:30:38 PM) :

POTATOES WITH A PUNCH!

8 medium potatoes, cooked and mashed
8 oz. cream cheese, softened
8 oz. sour cream
1/4 tsp. garlic powder
2 T. dried onion flakes
4 T. melted butter
paprika

Mix everything together but the butter and the paprika. Pour into a greased 2-qt. casserole dish. Pour the butter over the potatoes and sprinkle the paprika on the top. Bake at 350 degrees for 35-40 minutes. Yield: 8 servings.

Debbie.D.,.AL (8:44:47 PM) :

SOUR CREAM DRESSING FOR BAKED POTATOES

1 cup mayonnaise
1 cup sour cream
1 T. parsley flakes
1 1/4 tsp. dill weed
1 tsp. seasoned salt
1/2 tsp. onion powder

Blend together thoroughly. Pour over baked potatoes. Store extra in a jar in the refrigerator it will keep for 3-4 days. Yield: 2 cups. Lizzo..FL (9:15:42 PM) :

Quick Pasta Herb Salad

8 0z bow-tie or whatever pasta

Cook recommended times nd drain and do not rinse.

Slice up cherry tomatoes, chiffonaid basil, mince chives and perhaps mint or fennel leaf and toss into pasta with 1/2 cup sour cream, reduced or full fat,
salt and pepper to taste. Asiago cheese shredded on top and tossed again is great.