50 wonderful
WAYS to use
Lucerne
Sour Cream
from Appetizers to Desserts

RECIPES FROM THE TEST KITCHEN OF
THE AMERICAN DAIRY ASSOCIATION

Why Sour Cream[1]?

Dear Mrs. Homemaker:

This cookbook has been designed to introduce you to the many wonderful ways that sour cream may be used to impart fine flavor and texture to the foods you prepare. This book has been developed because we felt that the full story of sour cream’s versatility has not been told.

Sour cream does wonders for your meals from soups to desserts. It is not a new product. In fact, our grandmothers and their mothers before them relied on sour cream to add fine full flavor to their cooking and baking.

Perhaps one reason all people are not familiar with the wonders of sour cream is a result of the name itself. The word “sour” may be misleading. Sour cream today is a far superior product to that used in grandma’s day. Today’s product is made from Grade A cream which has been pasteurized and homogenized. Lactic culture is added to produce a rich, clean, medium sharp cultured flavor.

Sour cream may be obtained from your milkman or at the food store. Review the sour cream recipes in this booklet and open the door to new taste-thrilling meals. You will be so delighted that sour cream will become one of your favorite cooking and baking ingredients.

[1]In many communities, dairy sour cream is referred to as SALAD CREAM.

contents

APPETIZERS Anchovy Chip Dip [6] Shrimp Chip Dip [6] Sour Cream and Cheddar Chip Dip [6] Tangy Sour Cream Dip [6] BREADS Pineapple Coffee Cake [17] Prune Bread [18] Sour Cream Nut Bread [17] CAKES Chocolate Cream Cake [20] Mahogany Sour Cream Cake [21] Spicy Cream Cake [20] CANDIES Chocolate Sour Cream Fudge [23] Creamed Candied Nuts [23] COOKIES Chocolate Chip Cream Cookies [22] Chocolate Cream Drops [22] Sour Cream Date Delights [21] Sour Cream Oatmeal Cookies [22] DESSERTS Frozen Cheese and Strawberry Dessert [19] Pineapple Apricot Refrigerator Cheese Cake [19] Delicious Sauce [19] Sour Cream and Apricot Dessert Sauce [20] MAIN DISHES Beef Stroganoff [8] Chicken Paprika [9] Fish Fillets in Sour Cream [10] Hamburger Stroganoff [7] Ham Noodle Bake [9] Lamb Stew with Sour Cream [11] Paprika Schnitzel [8] Sauerkraut Goulash [11] Stuffed Veal Birds [11] Swedish Sour Cream Meat Balls [8] Swiss Steak with Sour Cream Gravy [10] Veal Chops in Sour Cream [10] SALADS Beet Velvet Salad [15] California Salad [14] Caraway Cole Slaw [16] Frozen Pineapple Salad [15] Lime Fruit Mold [16] Lime-Lemon Layer Salad [16] Potato Salad with Sour Cream Dressing [15] SALAD DRESSINGS Pineapple Cream Dressing [13] Sour Cream Dressing [14] Sour Cream Dressing for Shrimp [13] Sour Cream Salad Dressing [14] SANDWICH SPREADS Cheese and Pickle Sandwich Spread [18] Tuna Sour Cream Sandwich Filling [18] SOUPS Potato Soup [7] VEGETABLES Asparagus with Horseradish-Sour Cream Sauce [13] Baked Beets Juliene [13] Corn in Sour Cream [12] Sour Cream Scalloped Potatoes [12] Green Beans Supreme [12]

appetizers

Anchovy Chip Dip

Yield—2 Cups

2 tablespoons anchovy paste

½ cup minced onion

1 tablespoon lemon juice

1 tablespoon tarragon vinegar

½ cup dairy sour cream

1 cup mayonnaise

½ cup finely chopped parsley

Combine all ingredients and mix well. Use as a dip for crackers or potato chips.

Shrimp Chip Dip

Yield—1½ Cups

1 5-ounce can shrimp, drained and chopped

1 cup dairy sour cream

¼ cup chili sauce

2 teaspoons lemon juice

½ teaspoon salt

⅛ teaspoon pepper

1 teaspoon prepared horseradish

Dash tabasco sauce

Cut the shrimp into very small pieces and mix well with the remaining ingredients. Use as a dip or spread for potato chips or crackers.

Sour Cream and Cheddar Chip Dip

Yield—4 Cups

2 cups dairy sour cream

1½ cups shredded sharp cheddar cheese

1 medium green pepper, chopped

½ cup chopped stuffed olives

1 small onion, minced

2 tablespoons lemon juice

1 teaspoon salt

¼ teaspoon paprika

1 teaspoon Worcestershire sauce

Dash tabasco sauce

Combine all ingredients and mix well. Chill several hours in the refrigerator and serve with potato chips or small crackers.

Tangy Sour Cream Dip

Yield—1½ Cups

1 cup dairy sour cream

⅓ to ½ cup drained horseradish

1 teaspoon Worcestershire sauce

½ teaspoon celery seed

½ teaspoon salt

¼ teaspoon paprika

Combine sour cream with other ingredients and stir gently until blended. Serve with crisp crackers or potato chips.

soups

A rule to remember in serving soup is that a swirl of sour cream may be stirred into any clear soup or cream soup before serving. Top cream of tomato soup, consomme or cream of mushroom soup with a spoonful of dairy sour cream before serving. With fish soups, season the cream with a bit of salt and ginger or curry powder.

Potato Soup

Yield—6-8 Servings

¼ cup butter

4 cups potatoes, diced

1 cup finely cut celery

1 medium onion, chopped

1 pimiento, minced

2 tablespoons minced parsley

4 cups broth, stock, or bouillon

½ teaspoon paprika

1½ cups dairy sour cream

Melt butter in a large saucepan and saute the potatoes, celery, onion, and pimiento until the onion begins to brown. Add the parsley and the stock or bouillon and simmer until the vegetables are thoroughly cooked. Season to taste. Remove from the heat and blend in the sour cream. Serve at once.

main dishes

Hamburger Stroganoff

Yield—6-8 Servings

½ cup minced onion

¼ cup butter

1 lb. ground beef

1 clove garlic, finely chopped

2 tablespoons flour

2 teaspoons salt

¼ teaspoon pepper

1 lb. sliced mushrooms

1 can cream of chicken soup, undiluted

1 cup dairy sour cream

Minced parsley or chives

Chow mein noodles

Saute onion in butter until tender. Stir in all remaining ingredients except soup, sour cream and parsley. Saute 5 minutes. Add soup; simmer, uncovered for 10 minutes. Stir in sour cream; sprinkle with parsley. Serve on chow mein noodles.

Paprika Schnitzel

Yield—6 Servings

1½ lbs. veal cutlets or steaks

3 tablespoons flour

1 teaspoon salt

2 teaspoons paprika

3 tablespoons butter

1 tablespoon butter

1 medium onion, chopped

1 4-oz. can button mushrooms, sliced

2 tablespoons flour

1 cup milk

1 bay leaf, crumbled

½ teaspoon caraway seed

1 cup dairy sour cream

Combine flour, salt and paprika and dredge veal in this. Melt 3 tbsp. butter in a large skillet and brown veal. Cook until done. Remove from skillet onto warm serving dish. Add 1 tablespoon butter, onion, and mushrooms. Brown. Add 2 tablespoons flour, milk, bay leaf, and caraway seeds. When thickened and hot, add the sour cream and blend. Serve over the meat. Add salt if desired.

Beef Stroganoff

Yield—8-10 Servings

1½ lbs. round steak

1 lb. sliced fresh mushrooms

1 cup butter

2 lbs. Bermuda onions, finely chopped

1 can condensed tomato soup

1 6 oz. can tomato paste

1 teaspoon salt

⅛ teaspoon pepper

1 teaspoon soy sauce

1 cup dairy sour cream

Minced parsley

Cut meat in very thin strips; trim off excess fat. Brown meat and mushrooms in butter. Add onions. Combine soup, tomato paste and seasonings; add to meat mixture. Cover; simmer for 1 hour. Just before serving, stir in sour cream. Thicken gravy, if desired. Serve in ring of fluffy hot rice. Garnish with parsley.

Swedish Sour Cream Meat Balls

Yield—5 Servings

MEAT BALLS:

½ pounds ground beef

½ cup fine dry bread crumbs

1 medium onion, finely chopped

1 egg

1 teaspoon salt

¼ teaspoon pepper

1 teaspoon dry mustard

½ teaspoon chopped mixed herbs (thyme, oregano, sage, rosemary, marjoram, and basil)

1 teaspoon paprika

¼ cup butter

Combine all the ingredients and mix well. Form into meat balls and brown in butter. This will make 10 meat balls about 2 inches in diameter. Meanwhile, prepare the sauce.

SOUR CREAM TOMATO SAUCE:

1½ cups water

2 beef bouillon cubes

1 6-oz. can tomato paste

2 teaspoons Worcestershire sauce

2 cups dairy sour cream

Heat the water, add beef bouillon cubes, and stir until dissolved. Add tomato paste and Worcestershire sauce and bring to a boil. Stir in the sour cream. Pour over meat balls and simmer for about 10 minutes or until the sour cream is heated through. Serve alone or with noodles or rice.

Ham Noodle Bake

2 qt. casserole
Yield—8 Servings
350° preheated oven, 20 minutes

2 8-oz. packages noodles, cooked

1 pound diced, cooked ham

2 tablespoons chopped onion

1 cup coffee cream

2 cups dairy sour cream

Salt and pepper

Buttered bread crumbs

In a buttered 2 quart casserole put a layer of noodles and a layer of ham. Combine onion, coffee cream and sour cream and pour ⅓ over mixture. Season with salt and pepper. Repeat until there are 3 layers. Top with buttered bread crumbs. Bake in a moderate oven (350°) for about 20 minutes, or until crumbs are brown.

Chicken Paprika

Yield—4-6 Servings

3 to 4 tablespoons butter

½ cup chopped onion

1 large frying chicken, 3 to 3½ pounds

Paprika

1½ teaspoons salt

1 bayleaf, if desired

½ cup water

½ pint (1 cup) dairy sour cream

Melt butter in heavy frying pan with tight fitting cover. Add onions and cook over very low heat until onions lose crispness. Pull onions to one side of pan. Add chicken cut in pieces for serving and sprinkle heavily with paprika. Cook slowly for about 5 minutes (does not need to brown). Turn. Add more paprika until chicken is well coated. (Paprika depends upon its color rather than its flavor for its mark of distinction.) Add bayleaf, salt and ½ cup of water. Cover tightly. Cook very slowly for 45 minutes or until chicken is tender. To prevent sticking, add a bit of water if necessary. Spoon the sour cream over the chicken, cover and cook slowly 8 to 10 minutes more. Stir the cream down into the paprika sauce. Arrange chicken on warm platter and pour sauce over all.

Veal Chops In Sour Cream

Covered baking dish
Yield—4 Servings
350° preheated oven

4 lean veal chops

2 tablespoons butter

Salt and pepper

4 large slices sweet onion

¼ cup water

1 cup dairy sour cream

Grated Parmesan cheese

Brown chops in butter in frying pan. Arrange in baking dish. Season to taste with salt and pepper and place an onion slice on top of each chop. Mix ¼ cup water with the drippings in the frying pan and pour over the chops. Cover and bake in a 350° oven for 45 minutes. Remove the cover, spread sour cream over the tops of the chops, sprinkle with grated Parmesan cheese, and return to the oven uncovered for 20-30 minutes more or until brown.

Fish Fillets In Sour Cream

Yield—3-4 Servings
10″ × 6″ × 1¾″ baking dish (1½ qts.)
375° oven, 20-25 minutes

1 pound fish fillets or steaks

Salt and pepper

1 cup dairy sour cream

2 tablespoons finely chopped dill pickle

2 tablespoons minced onion

2 tablespoons finely chopped green pepper

1 tablespoon chopped parsley

1 tablespoon lemon juice

¼ teaspoon dry mustard

¼ teaspoon sweet basil

Paprika

Arrange fish in a well buttered baking dish. Sprinkle with salt and pepper. Combine remaining ingredients and spread on fish. Sprinkle with paprika and bake in a 375° oven for 20-25 minutes or until the fish flakes when tested with a fork.

Swiss Steak With Sour Cream Gravy

Yield—4 Servings

1½ pounds round steak (thick slice)

¼ cup flour

¼ cup butter

1½ cups water

2 bay leaves

2 teaspoons salt

½ pt (1 cup) dairy sour cream

Wipe steak with a damp cloth. Pound flour into it. Melt butter in skillet and saute steak in this, over low heat, until browned on both sides. Pour water over meat. Add bay leaves and salt. Cover and simmer for 1½ hours or until the meat is tender. Remove cover and continue to cook, allowing most of the water to evaporate. Remove steak onto hot serving platter. Add sour cream to meat drippings in skillet and blend well. Pour over steak and serve at once.

Lamb Stew With Sour Cream

Yield—4 Servings

3 tablespoons flour

2 teaspoons salt

2 teaspoons paprika

1 teaspoon pepper

2 lb. lamb shoulder, cubed

2 tablespoons butter

¼ cup chopped onion

2 cups cooked or canned tomatoes

1 cup dairy sour cream

Combine flour, salt, paprika and pepper. Coat the meat cubes with this mixture. Melt butter in a 3 quart saucepan. Add meat and chopped onion and brown lightly. Add remaining flour mixture if all was not used to dredge the meat. Mix well. Add tomatoes. Cook over low heat for 2 hours. Add additional tomatoes or tomato juice if necessary. Just before serving carefully stir in the sour cream and blend well.

Sauerkraut Goulash

Yield—4 Servings

2 tablespoons butter

1 pound lean veal, cubed

1½ teaspoons caraway seed

1½ teaspoons dill

1 medium onion, sliced

1 cup water

2 cups sauerkraut

1 cup dairy sour cream

Melt butter and brown veal in it over low heat. Add caraway, dill, onion and water and simmer for 2 hours. Add more water if necessary so that the meat does not become dry. Add sauerkraut and bring to the boiling point. Mix in sour cream and serve at once.

Stuffed Veal Birds

Yield—4 Servings

4 veal steaks, cut very thin

1¼ cups soft bread cubes

½ cup chopped celery

2 teaspoons chopped onion

¼ teaspoon salt

Pepper

⅛ teaspoon sage

5 tablespoons butter, melted

½ cup milk, scalded

3 tablespoons butter

1 cup hot water

2½ tablespoons flour

1 cup dairy sour cream

Combine bread cubes, celery, onion, seasonings, melted butter and milk. Mix well. Put 2 tablespoons of stuffing on each piece of meat. Roll; fasten with toothpicks. Roll in flour. Brown meat in butter. Add water, cover and simmer for 1 hour. Remove meat and take out toothpicks. Mix flour with sour cream and add to meat gravy. Place veal birds back in gravy and cook over low heat until gravy thickens.

vegetables

Green Beans Supreme

1 qt. shallow baking dish
Yield—4 Servings

⅓ cup minced onion

2 tablespoons butter

2 tablespoons flour

1 teaspoon salt

¼ teaspoon pepper

1 cup dairy sour cream

2 cups French style green beans, cooked, canned or frozen

½ cup grated sharp cheddar cheese

Simmer onion in melted butter. Add flour, salt, and pepper and mix well. Add sour cream and heat through. Blend with cooked beans and pour into a shallow baking dish. Top with grated cheese and bake at 350° for 15 minutes.

Sour Cream Scalloped Potatoes

1 qt. casserole
Yield—6 Servings
350° preheated oven, 20-25 min.

4 cups sliced cooked potatoes

½ cup chopped onion

2 tablespoons butter

1 cup dairy sour cream

2 tablespoons water

2 eggs, well beaten

1 teaspoon salt

Dash pepper

1 cup shredded sharp cheddar cheese

Cook potatoes in salted water until done. Saute onion in butter. Combine with sour cream, water, eggs, salt and pepper. Place potatoes in a buttered 1 qt. casserole. Pour sour cream sauce over them. Top with shredded cheese and bake in a 350° oven for 20-25 minutes.

Corn In Sour Cream

Yield—4 Servings

2 tablespoons butter

¼ cup chopped onion

2 tablespoons chopped green pepper

2 tablespoons flour

2 teaspoons salt

¼ teaspoon pepper

1 cup water

1 cup dairy sour cream

2 cups cooked, canned or frozen corn

Saute onion and green pepper in butter in saucepan. Add flour, salt and pepper and mix well. Add water and sour cream and stir until thickened. Use medium heat for cooking. Add corn and stir until the corn is heated through. Serve at once.

Baked Beets Julienne

1½ qt. casserole
Yield—6 Servings
350° oven, 25-30 min.

4 cups Julienne beets, drained

1 cup dairy sour cream

¼ cup beet liquid

2 tablespoons lemon juice

2 tablespoons grated onion

Salt and pepper

½ cup buttered bread crumbs

Combine all ingredients except bread crumbs and mix lightly. Turn into a buttered 1½ quart casserole. Top with buttered crumbs. Bake at 350° about 25-30 minutes.

Asparagus With Horseradish-Sour Cream Sauce

Yield—6 Servings

2 lbs. asparagus spears or 2 boxes frozen asparagus

½ cup dairy sour cream

¼ cup drained horseradish

¼ teaspoon salt

Few grains cayenne or ⅛ teaspoon paprika

Cook asparagus in a small amount of boiling salted water until tender. Drain. Meanwhile make sauce. To sour cream add horseradish and seasonings and blend. Serve over the cooked asparagus.

salad dressings

Pineapple Cream Dressing

Yield—1½ Cups

⅓ cup crushed pineapple, drained

⅓ cup pineapple syrup from canned pineapple

2 teaspoons sugar

⅛ teaspoon salt

1 cup dairy sour cream

Blend first four ingredients together. Fold in the sour cream and mix well. Serve with fruit salad or cole slaw.

Sour Cream Dressing for Shrimp

Yield—1 Cup

4 slices bacon

1 cup dairy sour cream

2 tablespoons tarragon vinegar

1 teaspoon grated onion (optional)