Oil a 13 x 9 x 2-inch pan.
Using 4 separate bowls, mix each box of jello with 1 cup boiling water and 1/2 cup cold water; set aside.
Dissolve 2 packages Knox gelatine with 1/2 cup cold water; set aside for 5 minutes.
Boil 2 cups milk in a pan, then add 1 cup sugar until dissolved.
Add 2 cups sour cream and 2 teaspoons vanilla.
Wait about 5 minutes, then add Knox gelatine mixture to sour cream mix.
Dissolve 1 box Jell-O in 1 cup boiling water.
Place 1/2 cup in bottom of a 9 x 13-inch pan.
Take other half of Jell-O and mix with 1/2 cup of sour cream.
Mix with fork or wire whisk.
Let first layer jell.
Put on sour cream layer and jell.
Allow 30 minutes between layers.
Repeat this for remainder of 6 boxes of Jell-O.
Dissolve red jello in 1 1/2 cups boiling water.
When cool, pour into greased 9 x 13-inch pan.
Refrigerate 1/2 hour.
Bring 2 cups milk to slow boil.
Add 1 cup sugar.
Remove from heat. Dissolve gelatine in 1/2 cup cold water.
Add to milk and sugar. Mix well.
Add 1 pint sour cream and 2 teaspoons vanilla.
Mix and set aside.
When jello sets, add 1 1/2 cups white mixture.
Chill until set.
Add remaining layers, alternating colors and white filling.
sh, spreading into an even layer. Top with white queso,
Mix jello and water; cool.
Mix fruit with jello.
Layer jello and sour cream.
Serves 12.
Place refried beans into a bowl and mash until smooth. Scoop avocado out of the peels and mash with refried beans until thoroughly combined. Spread the bean mixture over a large platter in an even layer.
Mix sour cream, mayonnaise, and taco seasoning in a bowl; spread in a layer over the bean mixture. Sprinkle tomatoes and green onions as a single layer, then top with a layer of bean sprouts. Sprinkle Cheddar cheese over the top.
Mix strawberries, pineapple, bananas, boiling water and jello together.
Pour half in mold.
Partially set.
Spread sour cream over gelatin.
Pour remaining jello over sour cream.
Chill until well set.
Preheat oven to 400.
Spray baking sheet with 1/2\" sides with oil.
Place Salmon on it or a bed of seasoned carrots and then Salmon.
Squeeze lemon juice over Salmon.
Sprinkle seasoned salt over Salmon.
Spread sour cream over Salmon.
Layer onions over sour cream (make sure your onions are sliced VERY thin or are grated so that they melt into the sour cream).
Bake 30 minutes to an hour (depending on if you're using frozen fish and carrots) until fish is tender and flakes easily. Sauce should be rich and slightly brown.
ven to 325 degrees. Beat cream cheese until smooth & fluffy. Gradually
Mix both boxes of jellos with hot water until dissolved.
Add pineapple, strawberries and bananas.
Pour half mixture into mold, refrigerate for about 20 minutes.
Check to see if it has started to set up-if so, spoon sour cream over mixture, then add the remaining jello over sour cream.
Refrigerate at least 2 hours.
ombine rice and next 7 ingredients (stopping before sour cream) in a large
Boil, peel and slice potatoes.
In a medium bowl, put layer of potatoes, then layer of mayonnaise, sour cream, celery salt and horseradish that has been mixed together, ending with sour cream mixture on top.
Mix all ingredients, except sour cream.
Pour 1/2 of mixture into mold; congeal.
Add the sour cream on top of the congealed mixture.
Pour remaining Jell-O on top.
Refrigerate.
Cook and cool potatoes.
Slice about 1/8 to 1/4-inch thick; layer sliced potatoes in a rectangular dish.
Cover with layer of dressing (sour cream, mayonnaise, horseradish, celery seed and salt).
Sprinkle with onion and parsley, which have been mixed together.
Continue layering in preceding manner until all ingredients are used.
Should be made 8 to 10 hours before serving.
Preferably overnight refrigeration.
Makes 8 to 10 servings.
Preheat oven to 350\u00b0.
Cook noodles according to package directions.
Brown meat and drain grease.
Add tomato sauce and flour.
Simmer until thickened.
Combine sour cream and salt. Place cooked noodles in bottom of quart casserole.
Layer with the sour cream mixture and top with the hamburger mixture.
Cover and bake 30 minutes.
Remove bone and fat from steak.
Cut meat into thin, narrow strips.
Dredge in flour; using large skillet, quickly brown meat on all sides in hot oil.
Add onions, broth, thyme, mushrooms, liquid from mushrooms and peas.
Cover and cook 5 to 7 minutes. Stir in sour cream.
Heat through; do not boil.
Serve over hot rice.
Cut meat into thin strips. Dredge in flour with spices. Use large skillet and quickly brown meat in hot oil. Add rest of the ingredients. Cover and cook 5 to 7 minutes. Stir in sour cream. Heat, but do not boil. Serve over hot rice.
Cook together raisins and water; drain and cool.
Set aside.
Cream sugar, oatmeal, flour, margarine, soda and salt.
Put 1/2 the batter into a 9 x 13 pan.
Press down.
Bake at 350\u00b0 for 7 minutes. Mix eggs, sour cream, sugar, cornstarch and salt.
Mix well and cook until thick, stirring.
Add raisins and vanilla.
Pour over baked crust and sprinkle with remainder of crumbs.
Bake at 350\u00b0 for 30 minutes.
Spread butter or margarine on the bottom of a baking dish. Hold fillets in one layer.
Spread sour cream over fish.
Sprinkle with rest of ingredients.
Bake in 350\u00b0 oven until fish flakes easily with a fork, 20 to 25 minutes.
Makes 4 servings.
Dissolve 1 package Jello in 1 cup boiling water;