¿AwSrd 'Winning Recipesmade withcBorden@ Souf Cream

The Official Sour Cream

Winfer Olympics

Dear Consumer,We invited the wonderful folks across America to participate in a Borden Sour Cream Recipe contest.The response was great!We received many new and innovative recipes in which Borden Sour Cream added that extra smooth creamy flavor and goodness.Congratulations to the winners; their recipes ap­pear in this booklet. They were selected by the Borden Test Kitchens after careful evaluation and testing.We invite you to try and enjoy these award win­ning recipes along with other Borden Sour Cream recipes developed by our Home Economists. Try the “At-Ease Macaroni and Cheese” recipe; it is quick and creamy. You will find that Borden Sour Cream can turn an “everyday recipe” into a family treat.Become a regular user of Borden Sour Cream and I’m sure you will win the compliments of fam­ily and friends.

Love,

Fruited Tea Biscuits(Makes about 2 1/2 dozen)

V2 cup Borden® Country Store™ Butter, softened

11/2 cups Borden®Sour Cream

1 cup sugar 4 cups unsifted flour

1 tablespoon baking soda

1/4 teaspoon salt 1 cup raisins or

currants1/4 cup chopped candied

cherries, optional Additional sugar

Preheat oven to 325° In large mixer bowl, cream to­gether butter, sour cream and sugar. Sift or stir together flour, baking soda and salt; gradually add to creamed mixture. Stir in raisins and, if desired, cherries. Using a heaping tablespoon for each, roll into balls; place on greased baking sheets and flatten slightly. Sprinkle with sugar. Bake 15 to 18 minutes or until golden brown.

Mustard Dip(Makes about 1 cup)

1 (8-ounce) container V2 teaspoon onion salt Borden® Sour Cream Pretzels, ham cubes

2 teaspoons prepared or potato chips mustard

In small bowl, combine sour cream, mustard and onion salt; stir well. Chill 30 minutes or longer to blend flavors. Serve with pretzels. Refrigerate leftovers.

Creole Shrimp Dip(Makes about 11/2 cups)

1 (8-ounce) container Borden® Sour Cream

1 (6-ounce) can shrimp, drained and chopped

1/4 cup chili sauce

1/4 cup finely chopped green pepper

Vs to 1/4 teaspoon hot pepper sauce

Potato chips or assorted fresh vegetables

In medium bowl, combine all ingredients except chips; stir well. Chill 30 minutes or longer to blend flavors. Serve with chips. Refrigerate leftovers.

TIP: Sour cream keeps well covered in the refrigerator. The lactic acid content in cultured products makes them resistant to spoilage.

FIRST PRIZEKatherine L. Renner

Sewickley, PA.

Italian Vegetable Dip(Makes about 2 cups)

1 (16-ounce) container Borden® Sour Cream

1 (.6-ounce) package Italian salad dressing seasoning mix

2 tablespoons Borden® Grated Parmesan and Romano Cheese

Assorted fresh vegetables

In medium bowl, combine sour cream, seasoning and cheese; stir well. Chill 30 minutes or longer to blend flavors. Serve with vegetables. Garnish as desired. Re­frigerate leftovers.

TIP: One tablespoon sour cream contains 28 calories, while one tablespoon mayonnaise contains 90.

Sour Cream P izza Strips(Makes about 30 appetizers)

2 cups biscuit baking mix

% cup Borden® Milk 1 teaspoon Italian

seasoning1 (8-ounce) container

Borden® Sour Cream 1/3 cup mayonnaise or

salad dressing

1/4 cup Borden® Grated Parmesan and Romano Cheese

1/4 cup chopped onion 3 tablespoons chopped

pimiento1 tablespoon chopped

parsley1/2 teaspoon garlic

powderPreheat oven to 400°. In medium bowl, combine baking mix, milk and Italian seasoning; stir to make soft dough. Turn onto well floured surface; knead lightly 10 to 12 strokes. Pat dough onto bottom and up sides of greased 13x9-inch baking dish, making a small rim. In medium bowl, mix remaining ingredients; spread evenly over dough. Bake 20 to 25 minutes or until golden. Cut into rectangles. Serve warm. Refrigerate leftovers.TIP: Can be made ahead and refrigerated. Reheat to serve.

THIRD PRIZE Kathryn Ross Sonora, CA.

THIRD PRIZE Catherine Bugnitz Florissant, MO.

Molded Asparagus Spread(Makes about 31/2 cups)

1 (14V2- or 15-ounce) can green asparagus spears, drained, reserving 1/4 cup liquid

11/2 cups Borden* Sour Cream

1 (8-ounce) package cream cheese, softened

1 envelope unflavored gelatine

1 cup chopped or ground ham

1 tablespoon chopped chives

1/4 teaspoon seasoned salt

Vb teaspoon seasoned pepper

Assorted crackersIn blender container, puree asparagus until smooth. Add 1 cup sour cream and the cream cheese; blend well. In medium saucepan, soften gelatine in reserved liquid; heat slowly until gelatine is dissolved. Remove from heat. Stir in asparagus mixture, ham, chives, salt and pepper. Pour into lightly oiled 1-quart round bowl. Chill 2 to 3 hours or until set. Unmold onto plate. Spread re­served sour cream over surface; garnish as desired. Serve with crackers. Refrigerate leftovers.

Salmon Sour(Makes 6

1 (151/2-ounce) can salmon, drained

1 1/2 cups soft bread crumbs (about 4 slices) 1

1 (8-ounce) container Borden® Sour Cream

2 eggs, separated

Cream Puffsservings)

2 tablespoons chopped chives

1/4 teaspoon salt Dash pepper

to 1 Vi cups finely chopped almonds

Vegetable oil Lemon wedges

Remove skin and bones from salmon. In large bowl, combine salmon, crumbs, sour cream, egg yolks, chives, salt and pepper; mix well. Beat egg whites until stiff; fold into salmon mixture. On large sheet of wax paper, sprinkle half the almonds. Drop heaping table­spoonfuls of salmon mixture onto almonds; sprinkle re­maining almonds over top. In large skillet, heat oil; lift puffs with spatula into skillet. Brown on each side. Serve hot with lemon wedges. Refrigerate leftovers.

SECOND PRIZE Thelma Herbert Gnadenhutten, OH.

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Confetti Pea Salad(Makes 8 to 10 servings)

(10-ounce) packages frozen tiny green peas, thawed (8-ounce) container Borden® Sour Cream slices bacon, cooked and crumbled green onions, sliced

1 (2-ounce) jar chopped pimiento, well drained

1 teaspoon Beau Monde seasoning or seasoned salt

Lettuce leaves, optional

In large bowl, combine ingredients; chill 2 to 3 hours to blend flavors. Stir before serving. If desired, serve on lettuce. Refrigerate leftovers.

TIP: Freezing does not harm sour cream, although it may become grainy. Freezing sour cream quickly at very low temperatures (0°F. or lower) will result in the least texture change. If it has been frozen, it is best used in baking. Freezing is not recommended for long periods.

THIRD PRIZE Jo LueckeRancho Bernardo, CA.

THIRD PRIZE Marguerite F. Spain Willow, AK.

Chicken with Savory Pudding(Makes 4 to

1 1/2 cups unsifted flour 1 tablespoon paprika

IV2 teaspoons salt Dash pepper

1 (3-to 31/2-pound) broiler-fryer chicken, cut up

1/2 cup Borden®Country Store™Butter, melted

5 servings)3 eggs1 (8-ounce) container

Borden® Sour Cream 3A cup Borden® Milk 1 teaspoon baking

powder1/2 teaspoon poultry

seasoning

Preheat oven to 400°. In paper or plastic bag, combine V2 cup flour, paprika, 1 teaspoon salt and the pepper; add chicken pieces and shake to coat. Place skin side up in 13 x 9-inch baking dish; pour butter over chicken. Bake 30 minutes. Remove from oven; pour off drippings, reserving 'A cup. In medium mixer bowl, combine the 1A cup drippings, eggs, sour cream and milk; beat well. Add remaining flour, baking powder, poultry seasoning and remaining salt; beat until smooth. Pour over chicken. Continue baking 25 to 30 minutes or until puffed and browned. Refrigerate leftovers.

THIRD PRIZE Mary Ryan Skokie, IL.

Make-Ahead Breakfast Eggs(Makes 8 to 10 servings)

1 dozen eggs 1/2 cup Borden® Milk V2 teaspoon salt 1A teaspoon pepper 1 tablespoon

Borden® Country Store™ Butter

1 (8-ounce) container Borden® Sour Cream

12 slices bacon, cooked and crumbled

1 cup (4 ounces) shredded sharp Cheddar cheese

In medium bowl, beat eggs; stir in milk, salt and pepper. Set aside. In large skillet, over medium low heat, melt butter; pour in egg mixture. Cook, stirring occasionally, until eggs are set but still moist; remove from heat to cool. Stir in sour cream. Spread evenly into buttered 2-quart shallow baking dish (12x7-inch). Top with bacon and cheese. Cover with aluminum foil and refrig­erate overnight. Preheat oven to 300°. Uncover eggs; bake 15 to 20 mintues or until hot and cheese has melted. Refrigerate leftovers.

ELSIE EXTRA

At-EaseMacaroni and Cheese2 tablespoons

Borden* Country Store™ Butter

2 tablespoons flour 1/2 teaspoon salt Dash pepper 1/2 cup Borden* Milk

cups (6 ounces) shredded Cheddar cheese

1 (8-ounce) container Borden® Sour Cream

1 cup uncooked macaroni, cooked and drained (2 cups cooked)

(Makes 4 to 6 servings) 1V2

In medium saucepan, melt butter; blend in flour, salt and pepper. Gradually stir in milk and cheese; cook and stir over medium heat until thickened and smooth. Stir in sour cream and macaroni; heat through (do not boil). Garnish as desired. Refrigerate leftovers.

TIP: The moisture layer which collects on the surface of sour cream is whey and is perfectly normal. Simply stir gently to achieve normal consistency.

Creamy Chicken and Dumplings(Makes 4 to 6 servings)

7 cups water 1 (3- to 31/2-pound)

broiler-fryer chicken, cut up

1 medium onion, halved

1 1/2 teaspoons salt 1/4 teaspoon pepper

4 to 5 flour tortillas (about 7-inch diameter), cut in 1-inch strips

1/4 cup unsifted flour 1 (8-ounce) container

Borden” Sour Cream Chopped parsley or

paprikaIn Dutch oven or large heavy saucepan, combine water, chicken, onion, salt and pepper; bring to a boil. Cover and simmer 1 hour or until tender. Remove chicken from broth; cool. Bone chicken; return to broth. Bring to a boil. Drop about 1A of the tortilla strips in boiling broth to cover surface; cover and simmer 2 minutes. Repeat until all strips are added. Remove from heat. Blend flour into sour cream; slowly stir into broth and heat through, stirring constantly. Garnish with chopped parsley. Re­frigerate leftovers.

ELSIE EXTRA

Mexi-Meat L o a f(Makes 6 to 8 servings)

1 (10%-ounce) can condensed tomato soup

1/2 cup Borden” Sour Cream

1/2 cup finely chopped green pepper

1/2 cup finely chopped onion

1 (11/4-ounce) package taco seasoning mix

11/2 pounds lean ground beef

11/2 cups (about 5 ounces) crushed corn chips

2 eggs, beaten Additional crushed

corn chips, optionalPreheat oven to 350°. In medium bowl, combine soup, sour cream, green pepper, onion and taco seasoning mix; mix well. Reserve 11/3 cups soup mixture (place in refrigerator). In large bowl, combine remaining soup mix­ture with meat, 11/2 cups crushed corn chips and eggs; mix well. In shallow baking pan, shape into loaf. Bake 55 to 60 minutes; remove from oven. Spread reserved soup mixture over loaf; top with crushed corn chips if desired. Bake 10 minutes longer. Cool 5 to 10 minutes before slicing. Serve with sauce from pan spooned over loaf. Garnish as desired. Refrigerate leftovers.

THIRD PRIZE Ina Marie Lea Baytown, TX.

ELSIE EXTRA

C rea medMaca roniMeatBake(Makes 6 servings)

1 pound lean ground beef or bulk sausage

Salt and pepper, optional1/3 cup chopped green

pepper1 clove garlic, finely

chopped1 (8-ounce) can tomato

sauce1 (8-ounce) container

Borden« Sour Cream

1 cup Borden" Small Curd Cottage Cheese

1 egg, beaten 1 cup uncooked

macaroni, cooked and drained (2 cups cooked)

1 cup (4 ounces) shredded Cheddar cheese

Preheat oven to 350°. In medium skillet, brown meat; pour off fat. Add salt and pepper to taste. Add green pepper and garlic; cook slightly. Stir in tomato sauce, cover and simmer 10 minutes. In medium bowl, combine sour cream, cottage cheese and egg; mix well. Stir in macaroni. In 2-quart round baking dish, layer half the macaroni mixture; top with half the meat mixture. Re­peat. Bake 30 minutes or until hot. Sprinkle with cheese; bake 3 to 5 minutes longer or until cheese melts. Garnish as desired. Refrigerate leftovers.

Dilly Party Potatoes(Makes 8 to 10 servings)

5 slices bacon, cooked 1 (8-ounce) container and crumbled, Borden® Sour Creamreserving 1 table- 1 cup finely chopped spoon drippings dill pickles

1/2 cup chopped onion V2 cup dill pickle juice 8 large potatoes, pared, V2 cup Borden® Milk

cooked and cubed 1 tablespoon dill seed (about 10 cups) 1 1/2 teaspoons salt

2 cups (8 ounces) V2 teaspoon peppershredded Colby cheese

Preheat oven to 350°. In small skillet, cook onion in drip­pings until transparent. In large bowl, combine onion with all remaining ingredients except bacon and V2 cup cheese. Spread into buttered 13 x 9-inch baking dish; top with reserved cheese and bacon. Bake 30 to 35 minutes or until bubbly. Refrigerate leftovers.TIP: Can be made ahead; do not bake. Cover and refrig­erate until baking time.

THIRD PRIZE Violet Smith St. Peters, MO.

Orange Cream Syrup(Makes about 3 cups)

1 (8-ounce) container 3 tablespoons Borden® Sour Cream orange-flavored

1 cup sugar instant breakfast1 cup light corn syrup drink powder

In small mixer bowl, combine ingredients; beat until smooth and creamy (about 5 minutes). Store, covered, in refrigerator. Serve over pancakes, waffles, fruit, etc.

TIP: In addition to too much heat, other causes of sour cream curdling are acid foods, such as tomatoes, citrus fruits or juices, and vinegar; too much salt; and alcohol in wines or liquors. Blending these in­gredients into the recipe and cooking slightly (to evaporate alcohol) before adding sour cream can reduce the risk of curdling.

SECOND PRIZE Lois Boydston Escanaba, Ml.

THIRD PRIZE Jean Dunham Seaford, DE.

Quick and Moist Sour Bread(Makes 1 loaf)

5 cups unsifted 11/2 cups Borden*self-rising flour Sour Cream

5 tablespoons sugar 1 (12-ounce) can beer Melted butter

Preheat oven to 350°. In large bowl, combine flour and sugar. Add sour cream and beer alternately; mix well. Pour batter into greased 2-quart round baking dish. Bake 45 minutes; brush top with butter. Bake 15 to 20 minutes longer or until cake tester inserted completely into center comes out clean. Cool slightly. Serve warm, cool or toasted.TIP: All-purpose flour may be substituted for self-rising

flour. Add 2 tablespoons plus 2 teaspoons baking powder, 1 teaspoon baking soda and V2 teaspoon salt; stir into the flour and sugar. Proceed as di­rected. Baking time may require additional 5 to 10 minutes. Test for doneness.

SECOND PRIZE Thelma Yearwood Santa Ana, CA.

Snappy Apple Squares(Makes 12 to 15 servings)

1 (11-ounce) package pie crust mix

1 cup firmly-packed light brown sugar

1 cup chopped walnuts % cup finely crushed

gingersnap cookies (about 15)

2 tablespoons Borden« Country Store™ Butter

1 (8-ounce) container Borden® Sour Cream

1 egg1 teaspoon baking

soda2 cups peeled, finely

chopped applesAdditional Borden®

Sour Cream and brown sugar, optional

Preheat oven to 350°. In large bowl, combine pie crust mix, brown sugar, nuts and cookie crumbs; mix well. In 13 x 9-inch baking pan, melt butter in oven; stir in 21/2 cups of crumb mixture. Press firmly on bottom of pan. To remaining crumb mixture, add sour cream, egg and bak­ing soda; blend well. Stir in chopped apples. Spread evenly over crumb base. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Serve warm topped with sour cream sweetened with brown sugar if desired.

THIRD PRIZE Delberta Beard Cadillac, Ml.

Blind Date Drops(Makes about

11/4 cups sifted flour1/2 teaspoon baking

soda14 teaspoon baking

powderVs teaspoon salt1/4 cup Borden® Country

Store™ Butter, softened

3A cup firmly-packed light brown sugar

31/2 dozen)1/2 cup Borden® Sour

Cream1 egg

1/2 teaspoon vanilla extract

1/2 pound pitted dates, halved crosswise

1/2 cup coarsely chopped nuts

Preheat oven to 400°. Sift together flour, baking soda, baking powder and salt; set aside. In large mixer bowl, cream together butter and sugar; mix in sour cream, egg and vanilla. Gradually add flour mixture; mix well. Stir in dates and nuts. Drop by rounded teaspoonfuls onto greased baking sheets. Bake 8 to 10 minutes or until lightly browned.

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Nutmeg Delight Cake(Makes 9 to 12 servings)

cups firmly-packed light brown sugar cups unsifted flour cup Borden« Country Store™ Butter, softened teaspoon baking soda

% cup Borden« Sour Cream

1 egg1 teaspoon ground

nutmeg1/2 cup chopped nuts Additional Borden«

Sour CreamPreheat oven to 350°. In large bowl, combine brown sugar and flour; cut in butter until crumbly. Press half the crumb mixture on bottom of greased and floured 9-inch square baking pan. Stir baking soda into sour cream. To remaining crumbs, add sour cream, egg and nutmeg; mix well. Pour over crumb crust; top with nuts. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Serve warm with additional sour cream.

TIP: Flour and cornstarch (and to a small degree, egg yolks) act as stabilizers when added to sour cream in recipes to prevent curdling.

THIRD PRIZE Cheryle L Wilson Cherokee, IA.

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