Place herring, sour cream, vinegar, sugar, black pepper and celery seed in a bowl and toss together. Cut the cucumber in half lengthwise and scoop out the seed, then cut in half lengthwise again to form long strips. Cut the strips into 1/4 inch thick slices and add to the herring along with the red onion. Toss well. Chill before serving.
ith Herbed Sour Cream.
Herbed Sour Cream.
Combine 1/2 cup sour cream, 1
Place herring, potatoes, beets, pickles, apple and onion in glass or plastic bowl.
Mix vinegar, sugar, water and pepper; pour over herring mixture.
Toss lightly.
Cover and refrigerate, stirring once or twice, at least 2 hours.
Serve with Dilled Sour Cream.
Garnish with parsley and wedges of hardboiled egg if desired.
Mix sour cream, apples, onion, pickle and sugar in a medium size non-aluminum bowl.
Gently stir in herring.
Cover and refrigerate at least 24 hours or up to 5 days.
Serves 12; only 60 cents per serving.
Contains 162 calories and 11 grams fat.
Sauce:
Blend thoroughly sour cream, yogurt, lemon juice and sugar.
Salad:
Peel onions and cut into thin slices.
Peel and quarter apples, remove cores and cut into thin wedges.
Blend onions and apples with sauce.
In a dish arrange herring and apple-onion mixture in layers.
Cover tightly and marinate in refrigerator for 5 hours.
Sprinkle with dill before serving.
he vanilla extract into the sour cream.
If your mixer has
o cool.
Blend together sour cream, 2 tbsp sugar, flour, salt
acon and 1/4 cup sour cream.
Mix until combined.
nd gently fold in the sour cream. Shape the dough into a
Use an unbaked 9-inch deep-dish pie shell, your own recipe or storebought.
Sprinkle 1 tbsp of the flour in shell.
Arrange apple slices in bottom.
(Use Northern Spy apples if possible; they're the best for cooking IMHO.) Preheat oven to 425F degrees.
In a mixing bowl, combine sour cream, brown sugar, yolks, butter, salt and remaining 1 tbsp flour.
Blend well and spoon over apples.
Bake for 15 minutes, then reduce heat to 350F degrees and bake for 40 more minutes, or until apples are tender.
inch bundt pan.
Cream butter, vanilla and sugar until
uring cooking time. Stir in sour cream, Worcestershire sauce, and add salt
efore make up the prepared sour cream.
by combining all ingredients
br>Meanwhile, mix together the sour cream, 1 tsp vanilla extract, 2
ntil it evaporates. Add the cream and cook on a low
If using frozen hake, defrost and dry with kitchen towels.
Lightly season the fish fillets with salt and peper and arrange in a greased oven dish.
Combine the sour cream, potato crisps, garlic, cheese, chives and paprika and spread over fish.
Bake for about 30 minutes at 400 degrees F. (Thickest part of the fish should flake easily and no longer be glassy).
Garnish with extra chives.
Combine baking soda and sour cream.
Cream butter and sugar.
Add eggs, one at a time, blending well after each.
Blend in vanilla.
Blend in sour cream and baking soda.
Combine baking powder and flour and add to sour cream mixture.
Refrigerate until easy to handle, usually at least an hour.
Roll out dough about 1/2 inch thick and cut into shapes.
Bake at 325F(Note:temp varies or different ovens)for 8-10 minutes or until golden brown.
ixed chopped herbs. Pour the sour cream, remaining herbs and mustard into
Stir in combined milk and sour cream, then combined sifted flour and
For the Sour Cream-Honey Dressing, mix all ingredients until smooth.
Toss raspberries, blueberries and strawberries.
Toss or serve with Sour Cream-Honey Dressing.