SOUR CREAM DILL SAUCE:
Mix all ingredients
make sauce first by whisking sour cream with the mayonnaise until smooth
Mix sour cream, mayonnaise, parsley, minced onion and dill to make dip.
Use hollowed bread for bowl and bread cubes to dip.
In a medium-size mixing bowl, combine mayonnaise, sour cream, dill weed, seasoning salt, onion salt, Worcestershire sauce, onion flakes, parsley flakes, monosodium glutamate, and hot pepper sauce. Cover and chill for at least 2 hours.
To serve slice off top of green pepper and gently clean out insides, spoon dip into pepper and sprinkle with dill weed.
ith breadcrumbs and paprika.
Dip chops first in flour, then
Combine sour cream, dill weed, parsley and onion in a bowl. Cut beef into small squares and add to mixture.
Fold in beef and chill.
Serve with crackers of your choice.
In small mixing bowl, combine mayonnaise, sour cream, dill weed, onion, and Beau Monde seasoning. Blend well. Cover ,and refrigerate overnight before serving.
Mix sour cream, dill weed and dressing mix.
Add cucumber and onion; refrigerate until firm.
Serve with fresh vegetables or Hawaiian bread.
Combine sour cream, vinegar, salt, dill weed and pepper in small bowl.
Combine remaining ingredients in large mixing bowl. Add sour cream mixture and toss gently.
Chill, covered, for 3 to 4 hours.
Heat butter; saute onions or shallots for 4 minutes.
Sprinkle chicken with salt and pepper.
Remove onions and saute chicken until lightly browned and cooked through.
Remove coated chicken. Return onions to pan.
Stir in sour cream and dill until hot. Arrange chicken on platter.
Pour cream mix over.
Garnish with fresh dill.
Lightly spray a 9x13 baking dish with Pam Cooking Spray.
Place chicken in a single layer in baking dish.
Sprinkle with pepper.
Combine cream soup, soup mix, sour cream, lemon juice and dill weed.
Pour over chicken.
Sprinkle with paprika.
Bake, uncovered, at 350\u00b0F for 1 hour or until chicken is tender.
Boil potatoes until done. Drain and set aside.
Chop green onions and add to a frying pan with 1/4 stick of butter. Cook on medium heat until onions are soft. Add the rest of the butter and stir until melted.
Add container of sour cream, dill and salt and pepper to taste. Cook until sour cream is warm.
Place potatoes in pan with sour cream mixture, stirring occasionally until potatoes are heated through.
cut up any large pieces of fruit in the preserves. in the small mixing bowl stir together the apricot in peach preserves, sour cream and cinnamon. cover and chill up to 24 hours. serve with fruit slices. make 1 cup dip.
44 cal 3 gram of total fat 2 gram sat fat.
yogurt fruit dip: prepare as above. except use 8-oz carton plain yogurt for sour cream.
25 cal 0 gram total fat.
br>Whisk 1 cup sour cream, chopped fresh dill and remaining 1 tablespoon
Place cucumber in bowl.
Sprinkle with salt; add vinegar and water to cover cucumbers.
Let stand 30 minutes in refrigerator and drain well.
In small bowl, combine sour cream, dill, sugar and pepper.
Stir into cucumbers.
Serve immediately or it will hold well until served.
Serves 8 (1/2 cup) servings.
Saute mushrooms and onions in butter and lemon juice for 4 minutes.
Stir in flour.
Cook slowly, stirring, for 1 minute. Add sour cream, dill, salt and pepper.
Cook and stir 1 minute. Serve warm on toast.
Makes about 2 cups.
Soften gelatin in cold water, add boiling water and stir until gelatin has dissolved.
Cool.
Add mayonnaise, lemon juice, onion, Tabasco, paprika and salt and mix well.
Chill to consistency of unbeaten egg whites.
Add salmon and capers and beat well.
Whip the cream, fold into salmon mixture and turn into a 2-quart oiled fish mold.
Add the cheese to fill the mold.
Chill until set. Unmold onto a serving platter and garnish with watercress, lemon slices, parsley and/or olives.
Serve with Dill Sauce.
Makes 8 servings.
Place fillets in a baking dish and preheat oven to 350\u00b0. Spread fillets with a generous amount of sour cream.
Sprinkle with good amount of dill weed and pat liberally with butter.
Bake at 350\u00b0 for about 20 minutes.
Do not overcook.
Fish is done when it loses its translucent look and just begins to flake.
ixing bowl,combine sour cream,egg,butter,salt,sugar,dill(5 and 1
Coat a large skillet with olive oil and place over medium heat.
When hot, add the fillets to the pan skin side down; season with salt and pepper.
Cook for 7 minutes until the skin is nice and brown.
Turn the fish over and cook for 7 minutes on the other side.
Keep warm while preparing the sauce.
In a small bowl whisk together sour cream, dill, lemon juice, shallot, red pepper flakes and horseradish.
Season with salt and pepper. Serve the sauce over the pan-seared salmon.