Sour Cream Recipes

Cheesy Potato Casserole

4 1/4 cups cooked sliced potatoes

1 chopped yellow onion

1/2 teaspoon black & red pepper blend

24 ounces Cottage Cheese

1 cup Sour Cream

3 1/2 ounces shredded cheddar cheese

1 dash paprika

Preheat oven to 350 degrees. Butter a 9x13" casserole dish. Blend potatoes, onions, and red pepper blend. Fold in cottage cheese and sour cream. Spread into casserole dish. Top with shredded cheddar cheese and paprika. Cook at 350 degrees for 30-40 minutes.

Apple Pie

1 egg

2 9 inch unbaked pie shell

5 Granny Smith apples

1 tablespoon lemon juice

1/3 cup sugar + 1 teaspoon

1/3 cup brown sugar

1 tablespoon cinnamon

2 tablespoons unsalted butter

1 teaspoon cornstarch

2 tablespoons water

1/2 cup chopped pecans

1 cup Sour Cream

Peel, core, and slice apples. Toss in lemon juice. Add 1/3 cup sugar, brown sugar, and cinnamon. Melt butter in a saucepan over medium heat. Add apple mixture and simmer for 5 minutes, covered, stirring occasionally. Strain and reserve the liquid and apples. Whisk cornstarch with water. Return apple liquid to pan. Whisk in cornstarch slurry. While whisking, bring the mixture back to a simmer and cook for an additional 3 minutes. Pour over the apples and cool in the refrigerator for one hour. Preheat oven to 400 degrees. Combine the apple mixture with the pecans and pour into one of the pie crusts. Top with sour cream. Toss the second pie crust onto a lightly floured surface. Cut into 1 inch strips and arrange over the pie in a lattice design. Brush the lattice top, but not the edges with beaten egg. Sprinkle with sugar. Place the pie pan on a cookie sheet. Reduce oven temperature to 350 degrees. Bake pie for 40 minutes. If the crust begins to get too dark, remove from the oven, cover with aluminum foil and return for the remaining baking time.

Put a baking sheet under the pie to catch drips.

Chicken Enchiladas (from Dana Kobashigawa)

Two 8-ounce packages cream cheese

1 pint whipping cream

1 Maui onion, chopped fine

Cooked chicken diced

1 block Monterey jack cheese

Green enchilada sauce

Flour tortillas

Mix cream cheese and whipping cream.  Add onion and chicken.  Fill tortillas.  Place seam side down in a 9 x 13 “ backing pan. Pour on sauce.  Grate cheese over top.  Bake in 350 deg. for 30 minutes.