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.
Cut herring into small cubes.
Mix herring with onion, eggs, apple and lemon juice.
Combine sour cream, garlic, salt and pepper; add to herring mixture and mix well.
Sprinkle with dill or parsley. Serve with rye bread.
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.
Dice herring in very small pieces and along with the cream sauce in which it comes, combine diced potatoes, apples, relish, sugar and vinegar and chill for 2 hours.
Cut the pickled herring fillets into 1 \" pieces. Set
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.
an add some chopped or pickled jalapenos to this mixture.).
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.