Jude wrote:
>
> yetanotherBob wrote:
> > In article >,
> > says...
> > >
> > > What an unlikely addiction!
> > >
> > >
> > Not unlikely at all, imo. I'll take a dollop of good sour cream any day
> > in place of most of the commercial ice creams I've tried. Less sweet,
> > more refreshing. Try some on top of fresh berries, a slice of your
> > favorite pie, pretty much whatever.
>
> A favorite: strawberries, sour cream, and brown sugar. Yummmmm!
>
> You also sounds like someone who'd be a fan of sour cream enchiladas.
> They are filled with sourc ream and then topeed with red sauce before
> they're baked (green sauce if you're lucky enough to be Christine and
> live in NM)
>
> And i have this casserole I make that uses sour cream for a
> topping......WOW! It's got hominy , and I sometimes use half corn, with
> onions and canned green chiles and jack or cheddar cheese and
> milk/cream and sour cream......so goood. I can dig out the recipe and
> post it if you'd like.
>
> Or black bean soup.......with rice and chopped onions and a big blob of
> sour cream.
>
> And don't forget the blintzes, with sour cream and sugar and berries.
>
> We like sour cream!
How about Paula Dean's recipe for sour cream muffins
1/2 pint sour cream
2 cups self rising flour
2 sticks melted butter
Combine and spoon into muffin tins. Bake at 350 for 20-3- minutes
I'm going to try them, but I don't have any self rising flour on
hand.
..............Sharon