Sour Cream

Potato crepes with smoked salmon and sour cream  Recipe by: Jacob Spiva, Ozarks Technical Community College Category: canapé Prep time: 30 minutes Servings: 12 Ingredients ...

Pan-seared salmon with sour cream and dill Recipe by: Jim Lekander Category: entrée Prep time: 30 minutes Servings: 4 Ingredients 2 tablespoons olive oil 4 salmon fillet Sauce  1 dash salt and white pepper...

2 pounds of red potatoes, cut into eighths 1 red bell pepper, diced 5 green onions, chopped 2 teaspoons of Worcestershire sauce 2 teaspoon of Tabasco sauce (to taste) salt and pepper 2 cups of sour cream 1 1/2 cups of mayonnaise Steam or boil potatoes until soft.  Combine sour cream, mayonnaise, Tabasco and Worcestershire sauce.  Whisk together until well combined. Once potatoes have cooled, add bell pepper and green onion.  Toss with sour cream mixture.

INGREDIENTS 2 cups of fresh or frozen strawberries 2 cups of milk 1 cup of heavy cream 1/2 cup of sour cream 2 tablespoons of white sugar (or to taste) 2 teaspoons of lemon juice DIRECTIONS Purée strawberries, milk, cream, lemon juice and sour cream in a blender or food processor until smooth.  Stir in sugar.  Chill 8 hours or overnight in refrigerator before serving. This is a menu favorite at Katy's Tearoom and the Victorian Sampler of Yesteryear in Eureka Springs, Ark. This is not their exact recipe but is close.

5 large. ripe peaches, peeled and quartered 1/4 cup of sugar 1 cup of sour cream 1/4 cup of fresh lemon juice 1 cup of heavy cream 2 tablespoons of thawed orange juice concentrate 1 tablespoon of ginger  1 teaspoon of cayenne pepper  Purée peaches with sugar in processor or blender. Mix in sour cream. Add lemon juice, cream, spices and orange concentrate and blend until smooth.  Transfer to bowl. Cover and refrigerate until well chilled.

8 6-inch corn tortillas 4 4-ounce beef burger patties 1/2 cup of salsa 1/3 cup of sour cream 8 slices of sharp cheddar cheese 1/4 cup of canned sliced jalapeños Cook burger patty to desired doneness.  Place a slice of cheese on a tortilla and put in a medium sauté pan.  Top with a burger patty, some sour cream, salsa, jalapeños, another cheese slice and a tortilla on top. Cook on medium high heat for two minutes on...

2 cups of pancake mix 1/2 cup of sour cream 1/2 cup of quick oats 2 cups of milk 1.5 cups of water 1/2 cup of cooked chopped bacon 1/2 cup of blueberries 1 cup of maple syrup Mix pancake mix, sour cream, oats, milk and water together.  Set in refrigerator for 30 minutes. Spray cupcake pan and fill each cup half way with pancake batter.  Drizzle with syrup and top with either chopped bacon bits or blueberries. Bake in a 375-degree oven until toothpick comes out clean.

6 ounces of cream cheese 1 1/2 cups of chopped frozen spinach 1 1/2 cups of chopped artichoke hearts (frozen or canned) 1/4 cup of mayonnaise 1/4 cup of sour cream 1/3 cup of grated Parmesan cheese 1/3 cup of shredded mozzarella cheese 1/4 teaspoon of garlic powder 1/4 teaspoon of onion powder 1/4 teaspoon of kosher salt 1 Roma tomato, diced Boil the artichoke hearts and spinach in roughly 2 cups...

1 (8-ounce) package of cream cheese, softened to room temperature 1/2 cup of sugar 1 cup of sour cream 1 teaspoon of vanilla extract 1 (8-ounce) container of whipped topping (recommended: Cool Whip) 1 1/2 cups of crushed chocolate sandwich cookies plus 10 whole cookies (recommended: Oreo) 1 (9-inch) chocolate pie crust Combine softened cream cheese and sugar in mixing bowl. Beat with an electric mixer on low speed until creamy.

Snappy spinach dip Recipe by Terry Cornio, Springfield (winning recipe in the Family Friendly Food contest at the Ozark Empire Fair) Category: appetizer Prep time: 10 minutes Servings: 10-12 Ingredients 1 cup Hellmann's Real Mayonnaise 1 8-ounce container  sour cream 1 package Hidden Valley Ranch Salad Dressing and Seasoning Mix 1 package frozen chopped spinach, thawed and squeezed dry 1 cup finely chopped onion 1 cup shredded carrots 1 loaf Hawaiian sweet bread Directions   Mix together in a medium size bowl the mayonnaise, sour cream, salad dressing mix, spinach, carrots and onion.

2 cups of pancake mix 1/2 cup of sour cream 1/2 cup of quick oats 2 cups of milk 1.5 cups of water 1/2 cup of cooked chopped bacon 1/2 cup of blueberries 1 cup of maple syrup Mix pancake mix, sour cream, oats, milk and water together.  Set in refrigerator for 30 minutes. Spray cupcake pan and fill each cup half way with pancake batter.  Drizzle with syrup and top with either chopped bacon bits or blueberries. Bake in a 375-degree oven until toothpick comes out clean.

In today's Taste of the Ozarks, here's a recipe for Roast Beef, Swiss and Horseradish Monkey Bread. INGREDIENTS 12 thaw and bake roll size dough balls 12 thin slices roast beef 12 slices Swiss cheese 2 tbsp prepared horseradish 4 tbsp sour cream 5 tbsp melted butter DIRECTIONS Preheat oven to 375.  Combine horseradish and sour cream.  Flatten each dough ball and roll or stretch to a six inch disk place one slice beef one slice Swiss cheese and 1/2 tbsp horseradish mix. Fold edges of dough over beef, cheese and sauce.

This is a recipe from the Africa in the Ozarks event in Eureka Springs. Tlapia filets Dust with garlic powder and salt and quick fry in vegetable oil.  Serve over a bed of attieke, a West African cassava couscous, and top with a relish on onions, tomatoes and garlic. ---- Relish Chop 1 purple onion, 2 tomatoes, and 3 to 4 cloves of fresh garlic.  Marinate mixture with a dash of vegetable oil and lemon dill vinegar, then salt to taste. Serve with golden sweet fried plantains and a side salad of seasonal organic greens with a creamy cilantro dressing.

Fall Recipies as shown on Ozarks Today the Weekend Edition, by Dining by Design. Spicy Corn Chowder  1 ½                  Sticks Butter or Margarine ½  cup             Bacon Cooked and Crumbled 5 Tbls.             Flour 1 ½ tsp.           Salt ½ tsp.             Pepper ¼ tsp.              Cayenne Pepper 1 Qt.                ½ and ½ 8 oz.                Sour Cream 3 cups              Frozen Corn In a medium stock pot melt butter.

8 6-inch corn tortillas 4 4-ounce beef burger patties 1/2 cup of salsa 1/3 cup of sour cream 8 slices of sharp cheddar cheese 1/4 cup of canned sliced jalapeños Cook burger patty to desired doneness.  Place a slice of cheese on a tortilla and put in a medium sauté pan.  Top with a burger patty, some sour cream, salsa, jalapeños, another cheese slice and a tortilla on top. Cook on medium high heat for two minutes on...

Yield: 5 servings Serving Size: 1/2 cup Dip 1 cup of 2 percent cottage cheese, small curd 1 package of frozen spinach, thawed and squeezed dry 1 cup low-fat sour cream 2 tablespoons of skim milk 1 tablespoon of grated Parmesan cheese 1 tablespoon of Kraft reduced-fat ranch dressing 1/8 teaspoon garlic powder Using a food processor, cover and process the cottage cheese until it is smooth.  Transfer to a small bowl; stir in the spinach, sour cream, milk, cheese, dressing and garlic powder.

8 eggs 1/4 cup of heavy cream 6 ounces of fresh mozzarella, diced 4 ounces of prosciutto, chopped 1 shallot, minced 1 1/2 tablespoons of cream, fresh or sour cream (to taste) salt and pepper basil leaves for garnish 1 tablespoons of olive oil   Crack the eggs into a medium bowl.  Whisk together with heavy cream until yolks are broken and mixture is a creamy light yellow.   Heat a medium sized sauté pan to medium high heat.

Let your slow cooker do the work and come home to assemble dinner in no time! Change up the recipe with different shredded cheeses and vegetable toppings for a one-dish meal to satisfy every taste bud in your family. Ingredients: For pork: 2 pound boneless pork loin roast 2 tablespoons brown sugar 1 tablespoon ground ginger 2 garlic cloves, smashed 1 small white onion, coarsely chopped 1/2 cup orange juice 2 limes, cut in half For tacos: 12 (6-inch)

6 ounces of cream cheese 1 1/2 cups of chopped frozen spinach 1 1/2 cups of chopped artichoke hearts (frozen or canned) 1/4 cup of mayonnaise 1/4 cup of sour cream 1/3 cup of grated Parmesan cheese 1/3 cup of shredded mozzarella cheese 1/4 teaspoon of garlic powder 1/4 teaspoon of onion powder 1/4 teaspoon of kosher salt 1 Roma tomato, diced Boil the artichoke hearts and spinach in roughly 2 cups...

5 large. ripe peaches, peeled and quartered 1/4 cup of sugar 1 cup of sour cream 1/4 cup of fresh lemon juice 1 cup of heavy cream 2 tablespoons of thawed orange juice concentrate 1 tablespoon of ginger  1 teaspoon of cayenne pepper  Purée peaches with sugar in processor or blender. Mix in sour cream. Add lemon juice, cream, spices and orange concentrate and blend until smooth.  Transfer to bowl. Cover and refrigerate until well chilled.