Dissolve jello in boiling water.
Mix mayonnaise in sour cream.
Add other ingredients.
Mix well.
Butter mold and pour in mixture.
Store in refrigerator.
(For smoother texture, blend dissolved jello, sour cream and mayonnaise in blender before adding remaining ingredients.
Also, if cucumber seeds are large, remove before chopping.)
Blend together sugar, salt, sour cream, onion and vinegar in bowl.
Add cucumbers and mix well.
Cover; chill at least 2 hours.
Sprinkle cucumbers with salt.
Chill.
Mix sour cream with remaining ingredients.
Drain cucumbers thoroughly; add to sour cream and mix well.
Serve immediately.
Serves 8.
Blend sugar, salt, sour cream, onion and vinegar.
Stir in cucumbers.
Chill at least
2 hours.
Serve in lettuce cups for salad or on the tray with other relishes.
Sprinkle the cucumber with salt.
Let stand 30 minutes.
Drain thoroughly.
Dry on paper towel.
Combine sour cream, vinegar, tabasco, chives, dill seed and pepper.
Pour over cucumber.
Chill well before using.
Garnish with fresh dill.
combine the sour cream with sugar salt lemon juice and dill then mix in the cucumber and chill for about 20 minutes to an hour. Simple and delicious!
Dissolve jello in hot water. Add sour cream and mix thoroughly with an electric mixer.
Add salt, lemon juice and cucumber. Place in a 9 x 9 pyrex dish and chill until firm.
Shred lettuce by hand . Add cut-up scallions (both bulb and green stem), peeled cucumber sliced crosswise, sliced radishes, 1 tablespoon of the minced fresh or dried bay dill weed, garlic powder, salt and pepper.
Last of all, add the sour cream and the juice of the lemon.
Mix and sprinkle with the remaining tablespoon of minced dill.
Serve immediately so that the sour cream does not get watery.
Stir boiling water into gelatin and salt in large bowl at least 2 minutes, until completely dissolved. Stir in cold water and lemon juice. Refrigerate about 1 1/4 hours or until slightly thickened. Mix salad dressing and sour cream in small bowl until well blended. Stir in thickened gelatin. Refrigerate about 15 minutes or until thickened. Stir in cucumbers, onion and dill weed. Pour into 5-cup mold. REFRIGERATE 4 hours or until firm. Unmold.
In a bowl, blend together vinegar, sugar and salt. Fold in sour cream and cucumbers. Serve immediately over sliced beets or sliced tomatoes.
ooking spray.
Pour the Sour Cream Sauce over the rolled tortillas
Wash potatoes and cook in boiling water until tender.
Drain and cool completely.
Peel and cube.
Combine potatoes, eggs and celery in a large bowl; toss gently.
Combine mayonnaise, sour cream, salad dressing, lemon juice, salt and pepper in a small bowl; stir well.
Pour over potato mixture, tossing gently.
Cover and chill thoroughly.
Wash potatoes and cook in boiling salted water to cover 30 minutes or until tender; drain and cool completely.
Peel and cube potatoes; combine potatoes, eggs and celery in large bowl; toss gently.
Combine mayonnaise, sour cream, salad dressing, lemon juice, salt and pepper in small bowl; stir well.
Pour over potato mixture, tossing gently.
Cover and chill thoroughly.
Just before serving, add relish and pimiento.
Prepare jello with fruits.
Put half of it in dish and place in refrigerator.
When it starts to gel, spread sour cream on top of congealed salad and pour on the rest of jello and fruit mixture and refrigerate, covered with Saran Wrap.
Wash potatoes and cook in boiling salted water to cover 30 minutes or until tender.
Drain and cook completely.
Peel and cube potatoes.
Combine potatoes, eggs and celery in a large bowl; toss gently.
Combine mayonnaise, sour cream, salad dressing, lemon juice, salt and pepper in a small bowl; stir well.
Pour over potato mixture, tossing gently.
Cover and chill thoroughly. Just before serving, add relish and pimento; toss gently.
Serve on lettuce leaves if desired.
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.
Mix first 4 ingredients. Pour half the mixture into a dish and let congeal.
Spread one whole carton of sour cream on top of the congealed salad.
Pour the other half of mixture on top and let set until congealed.
Chill and serve.
Sift dry ingredients together in a bowl.
Cut in the butter.
Stir in the currents.
Mix the beaten egg yolk with the sour cream and stir into the dry mix to make a smooth dough.
Turn onto a lightly floured board and knead lightly for 10 seconds.
Pat or roll the dough into two 6 inch rounds 1/2 to 3/4 inch thick.
Score each round into quarters but do not cut through.
Bake in hot oven (425 degrees) for 15 to 18 minutes.
1/2 C of the sour cream and milk; stir in bread
Dissolve Jell-O in boiling water.
Add fruit.
Pour 1/2 of mixture in a 11 x 7-inch or 9-inch square pan.
Refrigerate until jelled.
Spread sour cream on top.
Pour remaining Jell-O mixture over cream and refrigerate.
Cut into squares to serve.