Conference turris::cooks

	Check out note 1048 for Beef Stroganoff recipies.
    
    Steve

    
    	Try note 103 for an apple sour cream pie recipe.
    
    					jim
    

    I often substitute sour cream or yogurt for milk in bread and cake 
    recipes.  The Domino brown sugar box used to have a recipe for
    pineapple upside down cake.  I substituted sour cream and it was
    delicious!  Also, any basic muffin recipe can take sour cream as
    easily as milk.  Depending on the consistency of the batter, you
    usually need a little more sour cream or yogurt than you would milk.
    
    This is from memory, but a basic muffin recipe I've used is:
    
    2 cups flour (I usually use 1/2 whole wheat)
    1 tablespoon baking powder
    1/4 cup sugar (I don't like them too sweet)
    1 egg
    1/2 cup vegetable oil
    3/4-to-1 cup sour cream
    1 cup fresh fruit, cut up (or bananas, mashed)
    
    Beat the egg, add the oil and sour cream.  Stir in fruit (*plums*
    are wonderful!).  Add flour, bp, and sugar.  Spoon into greased
    or paper lined muffin cups.  Bake at 400F for approximately 25 minutes.
    Eat warm!
    
    Susan 

    Yield is one dozen.  You can double the recipe, then spoon into
    paper lined muffin tins.  Freeze them in the tins, then pop then
    out, wrap then carefully, and leave then in the freezer until you're
    ready for more.  Bake without defrosting, adding 5 to 10 minutes
    to your baking time.  This is much more successful than baking them
    before freezing.  They don't get dry this way.  --S

    If you make mashed potatos, use gob or two of sour cream instead of
    milk.
    
    ed

Have you guys tried the new fat-free sour cream?
It is really good. Now I can go crazy with the sour cream on things
like mexican food and not feel as guilty.
I tried it in a stroganoff recipe the other night, and it came out great!
I have also made a chip dip,and a baked potato topper using a large container
of sour cream and adding in 1-1 1/2 packages of ranch dressing. 
Mix well, and let sit for several hours.
It comes out really good and now sort of reduced-calorie!

Lisa

re: .8

> Have you guys tried the new fat-free sour cream?

Is it actually fat-free, or just reduced fat?   I wonder what it's made
out of?

-Hal

I pretty sure when I looked at the label it said fat free. 
I would imagine that is some kind of yogurt extract.
That is kind of what it looks like.

Lisa

    there are both fat free and reduced that sour creams.  All of the
    reduced fat ones are pretty good in my opinion.  However, I have found
    most of the non-fat versions to be inedible except for Land-o-Lakes 
    fat-free, which is delicious.  It also has twice as many calories per
    serving  As other non-fat sour creams, even though it has no fat; 
    therefore I conclude it tastes better because it has more in it.  :-)
      
    I have never tried to cook with it, only used it as a topping and
    base for dips and the like.
    
    D!

    
    
    A trick I've learned is to use the virtually fat-free Fromage Frais
    instead of sour cream (the reduced-fat kind doesn't seem to have showed 
    up here yet - Ireland.) I imagine that Quark would work as well (that's 
    the bavarian skimmed-milk cheese type of Quark, not the sub-atomic 
    particles type of Quark :-)
    
    PS: Its just occured to me that they even if it existed over here, they
    probably aren't allowed call it 'Reduced-fat Sour Cream' if it consists
    mainly of textured polystyrene or something. So maybe it *does* exist,
    but is called something else ?? Any sightings ??
    

	A method I use is to use half protions oif reduced-fat sour cream
	and pad it out with plain fat free yogurt (Dannon's is very good).
	You get the same creamy texture with a slighter lighter flavour
	and much less calories. For a low(er) calorie blue cheese dressing
	I use lite sour cream,, fat-free yogurt and lite mayo mixed with
	a slice of good blue cheese...