Fry bacon until crisp.
Drain well.
Reserve 1 tablespoon of drippings.
Crumble bacon.
Combine sour cream and mayo. Gradually stir in drippings. Add onion, parsley, salt and bacon. Mix well. Cover and chill a couple of hours before serving.
mall bowl, combine chives, bacon bits and sour cream; mix well.
Let
Cook the chopped bacon in a skillet over medium heat until crisp. With a slotted spoon, remove bacon to a paper towel. Drain fat.
In a large bowl, gently combine avocados, bacon, green onions, sour cream, lemon juice, and salt.
Arrange salad leaves on plates, and spoon avocado salad on top.
Cook the pierogies according to package directions.
Cook bacon in a large nonstick skillet until crisp. Remove bacon; crumble.
Increase heat to medium-high. Add onion, sugar, and thyme to drippings in pan; saute 5 minutes. Stir in peas; saute for 1 minutes. Add pierogies, salt, and pepper; cook 30 seconds. sprinkle with crumbled bacon. Serve with sour cream.
Rinse chicken breasts with cold water and pat dry.
Dip in sour cream.
Add garlic powder to bread crumbs and dip chicken breasts in bread crumbs.
As an option, add Worcestershire sauce and Tabasco sauce to sour cream.
Place chicken on a rack and broil for 5 minutes on each side.
Open container of sour cream, depending on how much of
Mix softened cream cheese and avocado dip or sour cream with mixer.
Spread on serving platter; layer remaining ingredients in order given.
Serve with corn chips.
iking), add reserved bacon and 1/4 cup sour cream.
Mix until
In a small frying pan, cook bacon until crisp then drain on paper towels and let cool.
Beat cream cheese until smooth. Stir in bacon, creamed corn, sour cream and spring onions. Serve.
inute.
-Slowly whisk in cream and broth and continue cooking
In skillet, cook bacon.
Remove and crumble.
Reserve 2 1/2 tablespoons drippings.
Add mushrooms and garlic to reserved drippings and cook over medium heat, stirring occasionally, 5 minutes or until mushrooms are tender and liquid is almost evaporated.
Add onion soup mix and pepper, then cream cheese. Combine thoroughly.
Simmer, stirring constantly, until cream cheese is melted.
Stir in sour cream and bacon; heat through. Garnish, if desired, with parsley, mushrooms and bacon.
Serve with assorted bread.
In 10\" skillet, cook bacon and remove and crumble.
rying pan and fry the bacon until crisp. Add the onion
archment paper. For the dip, mix the sour cream, salsa and parsley together
n a saute pan cook bacon until just turning crisp. Add
Preheat oven to 350 degrees.
In a large bowl combine potatoes, cubed goat cheese and bacon and stir to mix.
Salt and pepper to taste.
Pour mixture into a small casserole dish and bake for 20-25 minutes.
Meanwhile, combine sour cream, lemon juice, sundried tomatoes and garlic in a small bowl and stir.
Serve potatoes with a dollop of sour cream and top with green onions.
ould like to use.
Sour Cream Dip.
Mix all ingredients. Chill
Heat the oil in a medium skillet on medium heat. Cook the bacon, turning, until crispy. Remove from the pan and drain on paper towels. Cool then coarsely chop.
Place the sour cream in a bowl. Stir in the bacon, chopped thyme and crispy onions. Garnish with thyme leaves.
Remove husks and silks from corn, rinse ears.
Cut kernels from corn to measure 2 cups.
Fry bacon; drain and crumble.
Set aside.
Saute onion in butter; blend in flour, salt and pepper.
Gradually add sour cream, stirring until mixture is smooth.
Heat just to boiling; add corn, and heat thoroughly (about 5 minutes).
Fold in half of bacon.
Spoon into a greased 1 quart casserole; top with parsley and remaining bacon.
Bake at 350 degrees for 25 to 30 minutes.
nd insert a piece of bacon under the skin over each