#2203 - Dill Weed Dip

(by Shirley McNevich)

3/4 cup mayo
3/4 cup sour cream
2 TBSP dried minced onion flakes
2 tsp. Beau Monde seasoning (Spice Island brand)
2 tsp. dried dill weed

In a bowl add mayo, sour cream, onion flakes, Beau Mond, and dill weed--stir until mixed. Refrigerate until cold. Serve with good quality crackers or vegetables.

#2186 - Cabbage and Noodles

(by Shirley McNevich)

1 small head of cabbage (shredded)
1 small onion (chopped)
1/4 cup Parkay margarine
2 TBSP water
1 - 8oz. bag medium egg noodles (cooked according to bag directions and drained)
1 cup sour cream
1/2 tsp. salt
1/2 tsp. pepper

In a Dutch over medium heat add Parkay--melt. Add shredded cabbage and chopped onions--cook/stir for 10 minutes or until cabbage is lightly browned. Add water--cover and cook until water evaporates. Remove from heat--add drained noodles, sour cream, salt and pepper--stir until well mixed. Scoop mixture into a buttered 2 qt. casserole dish. Bake at 350 degrees for 30-40 minutes or until heated through.

#2185 - Sharp Cheese Sausage Casserole

(by Shirley McNevich)

1 1/2 lbs. smoked sausage (removed from casings OR cut into bite sized pieces after browning)
1 - 8oz. sharp cheese (shredded)
1 cup sour cream
1/2 of a small onion (grated)
1 or 2 TBSP chopped parsley
1/2 tsp. salt
1/2 tsp. pepper
6 medium red potatoes (washed, peeled, cooked until tender, cooled and cut into bite sized pieces)
milk (if necessary)

Cut the sausage into coin shaped pieces. In a skillet over medium heat add sausage and a little water--cook/stir until browned, then drain the sausage and cut into bite sized pieces. In a large bowl add drained sausage, shredded sharp cheese, sour cream, grated onions, parsley, salt and pepper--stir to mix. If it seems too thick add a little milk and stir again. In a greased casserole dish make multiple layers of the sausage mixture and the potato pieces. Bake (covered) at 350 degrees for 40 minutes. Stir well before serving.

#1726 - Garlic Mashed Potatoes

(by Shirley McNevich)

5 or 6 red potatoes
1 tsp. salt
2 TBSP Parkay margarine OR butter
1/4 cup milk (if too stiff, add more milk) OR 1/4 cup sour cream + milk
1 tsp. mined garlic (very fine)

Peel and wash potatoes--slice them in half. In a saucepan add the potatoes, enough water to cover them, and the salt. Do not put the lid on tight or they will boil over. Bring to a boil on medium heat, then cook for 20 minutes after water is boiling--test for doneness with a fork. Pour water off and mash them with a potato masher. Add the Parkay or butter and stir. When there are no more lumps left, either add 1/4 cup milk OR 1/4 cup sour cream. If you opt for the sour cream, add 1 tsp. milk at a time and restir until potatoes are the consistency that you like. Beat them again with the potato masher to make them fluffy. Add minced garlic--stir well. Add salt and pepper if you wish.

#1382 - Chicken Zucchini Casserole

(by Shirley McNevich)

1 - 6oz. package stuffing mix
3/4 cup butter (melted)
3 cups shredded zucchini (peel before shredding)
2 cups cooked chicken (cut into bite sized pieces)
1 can Campbell's cream of chicken soup (do not add water)
1 carrot (shredded)
1/2 cup chopped onions
1/2 cup sour cream

In a bowl add stuffing mix and melted butter--stir. Reserve 1/2 cup of the stuffing mixture for later. In a separate bowl add sour cream and chicken soup--stir. Add chicken soup mixture, shredded zucchini, shredded carrots, chicken pieces and chopped onions to the stuffing mixture--stir. Pour whole mixture into a greased glass baking dish. Sprinkle the reserved stuffing mixture all over the top of the casserole. Bake uncovered at 350 degrees for 40-45 minutes.

#1211 - Blueberry Surprise Cake

(by Shirley McNevich)

3 cups cake flour
1 tsp. baking powder
1 tsp. baking soda
1 cup white sugar
2 sticks butter (softened)
1 cup sour cream
1 tsp. vanilla
2 - 16oz. cans Lucky Leaf blueberry pie filling (or any berry flavor)
2 eggs
Topping: 1/4 cup cake flour; 1/4 cup white sugar; 3 TBSP softened butter; Domino's powdered sugar

Into a large bowl sift the 3 cups cake flour, baking powder, white sugar and baking soda. Add 2 sticks softened butter--mix with your hands or with a pastry blender to form crumbs. In a mixer add crumb mixture and eggs--beat. Add sour cream and vanilla--beat. Put half of the batter into a greased 9 x 13 cake pan. Spread all of the blueberry pie filling on top of the batter. Pour the rest of the batter on top of the pie filling. In a separate bowl add 1/4 cup cake flour, 1/4 cup white sugar and 3 TBSP softened butter--mix with your hands or with a pastry blender until it makes crumbs. Sprinkle the crumbs on top of the last layer of cake batter. Bake at 375 degrees for 45 minutes. Cool completely, then sprinkle powdered sugar over the top of the cake before cutting.

#1155 - Cauliflower Salad

(by Pat Klase - friend)

1 large head cauliflower (washed and cut into bite sized pieces)
1 cup chopped onion
1 cup chopped celery
1/2 cup sour cream
1/2 cup Italian salad dressing
1 tsp. dill seed (optional)
salt and pepper to taste

In a bowl add chopped onion, chopped celery, sour cream, Italian dressing, salt, pepper and dill seed--stir until mixed. Put the cauliflower pieces into a serving bowl--pour the dressing mixture on top of the cauliflower pieces--stir. Refrigerate until cold. Stir again before serving.

#1046 - Chocolate Coffee Cake

(by Shirley McNevich)

Crumbs: 10 squares Baker's semi-sweet baking chocolate (chopped coarsely with a knife); 3/4 cup chopped walnuts; 2/3 cup white sugar

Cake: 3/4 cup softened butter; 1 1/4 cups white sugar; 3 eggs; 1 1/2 cups sour cream; 2 tsp. vanilla; 2 1/2 cups flour; 2 1/2 tsp. baking powder; 1 tsp. baking soda; 1/2 tsp. salt

In a bowl add chopped chocolate, chopped walnuts and 2/3 cup white sugar--stir and set aside. In a mixer add butter and 1 1/4 cups white sugar--beat. Add eggs--beat. Add sour cream and vanilla--beat. Add flour slowly--beat. Add baking powder, baking soda and salt--beat. Grease a 10" tube pan/bundt cake pan. Pour 2 cups of the batter into the pan evenly. Sprinkle 1 cup of the chocolate crumb mixture on top of the batter in the pan. Add another 2 cups of batter on top, and sprinkle another 1 cup of the chocolate crumbs on top. Pour remaining batter on top, and sprinkle remaining chocolate crumbs on top (you should end up with 3 layers). Bake at 350 degrees for 55-60 minutes--test with a toothpick for doneness. Cool 20 minutes, then invert on to a cake plate.

#1043 - Sour Cream Fudge Cake

(by Aunt Isabelle "Snooky" [McNevich] Worhach)

3 squares Baker's unsweetened baking chocolate
1/4 cup boiling water
2 cups flour
1 tsp. baking soda
1 tsp. salt
1 1/4 cups white sugar
1/3 cup butter
1 cup sour cream
2 eggs
1 tsp. vanilla

In a bowl add chocolate squares--pour boiling water over the chocolate squares. Stir until chocolate is melted--set aside. Into a large bowl sift the flour, baking soda and salt--set aside. In a mixer add butter and white sugar--beat. Add eggs and vanilla--beat. Add sour cream--beat. Add melted chocolate--beat. Add flour mixture--beat until smooth. Pour batter into a greased and floured cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Frost as desired.

#958 - Strawberry Sour Cream Pie

(by Shirley McNevich)

1 pre-made Keebler graham cracker crust
2 cups mashed strawberries
2 TBSP white sugar
1/2 cup sour cream
1 - 8oz. Cool Whip (thawed)

In a bowl add mashed strawberries and white sugar--stir. Add sour cream--stir. Fold in Cool Whip--stir. Pour mixture into graham cracker crust. Refrigerate overnight. Serve the next day (you can put some fresh strawberry slices on top before serving).

#926 - Kahlua Cake

(by Pat Klase - friend)

1 box Duncan Hines Devil's food cake mix
4 eggs
1 cup sour cream
1 cup Kahlua liquor
3/4 cup canola oil
1 - 12oz. bag Nestle's semi-sweet chocolate chips

In a mixer add eggs and sour cream--beat. Add cake mix--beat. Add oil--beat. Add Kahlua--beat on low until mixed, then beat on high for 4 minutes. Remove bowl from mixer--add chocolate chips and stir by hand. Pour batter into a greased bundt cake pan. Bake at 350 degrees for 55-60 minutes--test with a toothpick for doneness. Cool for 20 minutes, then dump on to a cake plate. Frost or glaze if desired.

#924 - Sour Cream Banana Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
3 eggs
1 cup mashed, ripe bananas
1 cup sour cream
1/4 cup canola oil
1 - 8oz. Philadelphia cream cheese (softened)
1/2 cup softened butter
2 cups Domino's powdered sugar
1 tsp. vanilla
1 cup chopped walnuts

In a mixer add cake mix, eggs, and oil--beat. Add sour cream and mashed bananas--beat for 2 minutes. Spray a 9 x 13 cake pan with Pam. Pour batter into cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Frosting: in a mixer add cream cheese and butter--beat. Add powdered sugar and walnuts--beat. If it seems too runny add more powdered sugar--if too stiff add a tsp. of milk at a time. Refrigerate frosting for ten minutes before frosting the cake.

#909 - Sour Cream Mashed Potatoes

(by Shirley McNevich)

6 small (or 5 medium) red potatoes
1 tsp. salt
2 TBSP Parkay margarine or butter
1/4 cup milk (if too stiff, add more milk)
1/4 to 1/2 cup sour cream

Peel and wash potatoes--slice them in half. In a saucepan, add the potatoes, enough water to cover them, and salt. Do not put the lid on tight or they will boil over. Bring to a boil on medium heat, then cook for 20 minutes after water is boiling--test for doneness with a fork. Pour water off and mash them with a potato masher. Add the Parkay or butter and stir. When there are no more lumps left, add the milk. Beat them with the potato masher to make them fluffy. Add 1/4 cup of sour cream--stir and taste. If you like more sour cream flavor, add another 1/4 cup sour cream and stir.

#905 - Skillet Taco Stew

(by Shirley McNevich)

1 lb. ground chuck
1 chopped onion
1 tsp. salt
1/2 tsp. pepper
1 - 10.75oz. can Campbell's tomato soup
1/2 cup to 1 cup Pace salsa (your choice of flavor and mild, medium or hot)
1/2 cup sour cream
1/2 cup water
6 flour or corn tortillas
1/2 cup shredded cheddar cheese

Cut all tortillas into bite sized pieces--set aside. In a large skillet add ground chuck, chopped onion, salt and pepper--stir and cook over medium heat until beef is browned. Pour fat off of the meat/onion mixture. Add tomato soup, sour cream, water and tortilla pieces to the meat mixture--cook and stir over medium heat until boiling. Turn heat back to low--cook and stir until hot enough to serve. Sprinkle shredded cheddar cheese on top, then serve.

#903 - Apple Cheesecake

(by Shirley McNevich)

1 1/2 cups graham cracker crumbs
3/4 cup Quaker Quick Oats + 1/2 cup Quaker Quick Oats
1/4 cup + 3/4 cup + 1/3 cup Domino's dark brown sugar (packed)
1/2 cup butter (melted) + 1/3 cup butter (melted)
2 - 8oz. Philadelphia cream cheese
3 eggs
1/2 cup Breakstone's sour cream
1/4 tsp. ginger
4 baking apples (washed, peeled, cored and sliced)
1/2 cup flour
1 tsp. + 1/2 tsp. cinnamon


In a bowl add graham cracker crumbs, 3/4 cup quick oats and 1/4 cup brown sugar--add 1/2 cup melted butter and stir until mixed. Grease a 9 x 13 cake pan and press the crumb crust mixture across the bottom. In a mixer add cream cheese--beat. Add 3/4 cup brown sugar--beat. Add eggs--beat. Add sour cream, 1 tsp. cinnamon and ginger--beat. Pour batter on top of the graham cracker crust in the cake pan. Spread apple slices evenly on top of the batter. In a separate bowl add flour, 1/2 cup quick oats, 1/3 cup brown sugar and 1/2 tsp. cinnamon--add 1/3 cup melted butter. Stir mixture until it makes crumbs. Sprinkle the crumb mixture evenly over the top of the apples. Bake at 350 degrees for 40-50 minutes. Cool completely, then refrigerate overnight. If you don't like too much cinnamon, omit all cinnamon except the cinnamon in the crumb topping that you put on top of the apples.

#897 - Dream Whip Cheesecake

(by Shirley McNevich)

2 envelopes Dream Whip
1 cup milk
1 cup sour cream
1 tsp. vanilla
1 - 8oz. Philadelphia cream cheese (softened)
1 - 3.5oz. box Jell-O INSTANT vanilla OR chocolate pudding/pie filling--your choice
1 - 9" graham cracker crust

In a mixer add both envelopes Dream Whip, 1/2 cup of the milk, sour cream, and vanilla--beat until mixed, then beat on high for 3 minutes. Remove 1 cup of the Dream Whip mixture--set aside. Add cream cheese to the remaining Dream Whip mixture in the mixer--beat until smooth. Add the other 1/2 cup of milk and EITHER the chocolate or vanilla pudding mix--beat on low for 1 minute. Spoon cream cheese batter into the graham cracker crust. Spread the reserved 1 cup of topping on the top--smooth with a spoon or spatula. Refrigerate overnight.

#843 - Taco Dip

(Shirley McNevich)

1 - 15.4oz. can refried beans
1 avocado (optional)
1 - 6oz. or 8oz. bag shredded cheddar cheese
1 packet taco seasoning
1 cup sour cream
1 cup chopped onions
1-2 cups shredded lettuce
1 cup diced tomatoes
1/4 cup taco sauce
sliced black olives
1 bag tortilla chips

Spread the refried beans on a pie plate. Mash the avocado and spread on top of refried beans (optional). In a bowl add sour cream and taco seasoning--stir. Spread the sour cream mixture as the next layer on top of the avocado. Spread the chopped onions on as the next layer, then the lettuce. In a bowl add the diced tomatoes and taco sauce--stir. Add tomatoes as the next layer. Sprinkle the cheddar cheese as the next layer. Spread as many sliced black olives on top as you like. Serve with the tortilla chips.

#834 - Macaroni Stew

(by Shirley McNevich)

6 cups water
1 - 7.25oz. box Kraft macaroni and cheese dinner
1 - 15oz. bag frozen peas
1/4 cup milk
1/3 cup sour cream
1 tsp. salt
1 tsp. pepper
1 1/2 cups chopped cooked meat (chicken, ham or turkey--your choice)

In a saucepan add the water and the salt--bring to a boil. Add the macaroni (NOT the cheese packet) and the frozen peas--bring back to a boil, then cook until macaroni is tender. Drain the macaroni and peas, then return them to the saucepan. Add the milk, sour cream, pepper, cheese sauce packet--stir. Add the cooked meat--stir. Stir and heat until hot enough to serve.

#833 - Baked Potatoes and Cheese

(by Shirley McNevich)

1 1/2 cups sour cream
1 - 10.75oz. can Campbell's condensed cream of chicken soup
1 - 32oz. bag Ore Ida southern style hash browns (thawed)
1 - 8oz. bag shredded sharp cheddar cheese
crushed Ritz crackers (1 cup AFTER you crush them)
2 TBSP butter, melted

In a bowl add soup and sour cream--stir. Add the thawed hash browns and cheese--stir until mixed. Grease a 9 x 13 baking dish with Pam. Pour the mixture into the baking dish. In a separate bowl add the crushed crackers and melted butter--stir. Sprinkle cracker mixture on top of potato mixture. Bake at 350 degrees for 50 minutes or until well heated.

#832 - Blueberry No Bake Cheesecake

(by Shirley McNevich)

1 - 9" Keebler ready-made graham cracker crust
1 - 8oz. Philadelphia cream cheese
1/2 cup white sugar
1 cup sour cream
2 tsp. vanilla
1 - 8oz. Cool Whip (thawed)
1 can Lucky Leaf blueberry pie filling

In a mixer add cream cheese and white sugar--beat. Add vanilla and sour cream--beat. Remove bowl from mixer and add Cool Whip--fold in with a spoon. Pour batter into graham cracker crust. Refrigerate a few hours, remove from refrigerator and add blueberry pie filling on top, then refrigerate overnight before serving.