What an unlikely addiction!

It began when I bought a small container for a condiment for the baked
potatoes we had with small filets.

Then I made black bean nachos one day for lunch and remembered the leftover
bit. Much added zing!

Next thing I know, I am planning meals around it. Refrito burritos, lentil
soup that just begs for a dollop.

Speaking of which--I am no fan of low-fat anything, but after trying sour
cream from all the major US national dairies, the tangiest, most delicious
sour cream to me is made by Daisy, a southern company. The really odd thing
is, I like their "light" sour cream better than their whole fat kind.

Breakstone's sour cream, surprisingly, lacks sufficient tang or sour.

I hope this current craving passes before I have to learn to make borscht or
beef stroganoff!



--
Posted via a free Usenet account from http://www.teranews.com

cybercat wrote:
> What an unlikely addiction!
>
> It began when I bought a small container for a condiment for the baked
> potatoes we had with small filets.
>
> Then I made black bean nachos one day for lunch and remembered the leftover
> bit. Much added zing!
>
> Next thing I know, I am planning meals around it. Refrito burritos, lentil
> soup that just begs for a dollop.
>
> Speaking of which--I am no fan of low-fat anything, but after trying sour
> cream from all the major US national dairies, the tangiest, most delicious
> sour cream to me is made by Daisy, a southern company. The really odd thing
> is, I like their "light" sour cream better than their whole fat kind.
>
> Breakstone's sour cream, surprisingly, lacks sufficient tang or sour.
>
> I hope this current craving passes before I have to learn to make borscht or
> beef stroganoff!

LOL...

The only SC I will eat is Tilamook Fat Free - the stuff is *awesome*.
It's an Oregon thing, though.

-L.

"cybercat" > wrote in message
.. .
> What an unlikely addiction!
>
> It began when I bought a small container for a condiment for the baked
> potatoes we had with small filets.
>
> Then I made black bean nachos one day for lunch and remembered the
> leftover bit. Much added zing!
>
> Next thing I know, I am planning meals around it. Refrito burritos, lentil
> soup that just begs for a dollop.
>
> Speaking of which--I am no fan of low-fat anything, but after trying sour
> cream from all the major US national dairies, the tangiest, most delicious
> sour cream to me is made by Daisy, a southern company. The really odd
> thing is, I like their "light" sour cream better than their whole fat
> kind.
>
> Breakstone's sour cream, surprisingly, lacks sufficient tang or sour.
>
> I hope this current craving passes before I have to learn to make borscht
> or beef stroganoff!

Just to add to your problem:
Use sour cream instead of butter in mac and cheese and mashed potatoes.


--
Regards.
Ken.

Please join my team in the fight against cancer.
http://www.grid.org/services/teams/t...3-AEB0DD18A6CE

Ken Davey said...

>
>
> "cybercat" > wrote in message
> .. .
>> What an unlikely addiction!
>>
>> It began when I bought a small container for a condiment for the
>> baked potatoes we had with small filets.
>
> Just to add to your problem:
> Use sour cream instead of butter in mac and cheese and mashed
> potatoes.


I just finished two baked potatoes smothered in sour cream AND butter for
breakfast! My bad!

Andy

Oh pshaw, on Sun 03 Dec 2006 12:23:57a, cybercat meant to say...

> What an unlikely addiction!
>
> It began when I bought a small container for a condiment for the baked
> potatoes we had with small filets.
>
> Then I made black bean nachos one day for lunch and remembered the
> leftover bit. Much added zing!
>
> Next thing I know, I am planning meals around it. Refrito burritos,
> lentil soup that just begs for a dollop.
>
> Speaking of which--I am no fan of low-fat anything, but after trying
> sour cream from all the major US national dairies, the tangiest, most
> delicious sour cream to me is made by Daisy, a southern company. The
> really odd thing is, I like their "light" sour cream better than their
> whole fat kind.
>
> Breakstone's sour cream, surprisingly, lacks sufficient tang or sour.
>
> I hope this current craving passes before I have to learn to make
> borscht or beef stroganoff!

I could just eat it with a spoon. :-) I like making chicken paprikas with
it.

--
Wayne Boatwright
__________________________________________________

I don't necessarily agree with everything I say.
(Marshall McLuhan)

Oh pshaw, on Sun 03 Dec 2006 07:45:56a, ravenlynne meant to say...

>>
>> Try sour cream and salsa.
>>
>> Put them on an omelet
>
> That's the dipping sauce I use for frozen chimichangas...
>
>

You eat them frozen?

--
Wayne Boatwright
__________________________________________________

I don't necessarily agree with everything I say.
(Marshall McLuhan)

On Sun, 3 Dec 2006 02:23:57 -0500, "cybercat" >
wrote:

>What an unlikely addiction!
>
>It began when I bought a small container for a condiment for the baked
>potatoes we had with small filets.
>
>Then I made black bean nachos one day for lunch and remembered the leftover
>bit. Much added zing!
>
>Next thing I know, I am planning meals around it. Refrito burritos, lentil
>soup that just begs for a dollop.
>
>Speaking of which--I am no fan of low-fat anything, but after trying sour
>cream from all the major US national dairies, the tangiest, most delicious
>sour cream to me is made by Daisy, a southern company. The really odd thing
>is, I like their "light" sour cream better than their whole fat kind.
>
>Breakstone's sour cream, surprisingly, lacks sufficient tang or sour.
>
>I hope this current craving passes before I have to learn to make borscht or
>beef stroganoff!

Try sour cream and salsa.

Put them on an omelet

>
> Try sour cream and salsa.
>
> Put them on an omelet

That's the dipping sauce I use for frozen chimichangas...

"Terry" > wrote
> Try sour cream and salsa.
>

Been there. Bean burritos with salsa, cheddar,
and sourcream, mmmm!

> Put them on an omelet

I already make a nice salsa/cheddar omelet. I have
not tried it with sour cream! On my wayyyy!



--
Posted via a free Usenet account from http://www.teranews.com

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote
> I could just eat it with a spoon. :-) I like making chicken paprikas with
> it.

Hahaha! That is when I knew I had it bad. When I put a dollop on my
lentil soup, looked at the remainder on the spoon and popped the spoon in
my mouth before I rinsed it!

But really, this is not helping me. I do not need another dairy item to
become
attached to!



--
Posted via a free Usenet account from http://www.teranews.com

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote

> I could just eat it with a spoon. :-)

Heh, at least I pretend, by using a potato chip as the spoon!

nancy

Oh pshaw, on Sun 03 Dec 2006 09:00:32a, Omelet meant to say...

> In article 9>,
> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
>
>> Oh pshaw, on Sun 03 Dec 2006 12:23:57a, cybercat meant to say...
>>
>> > What an unlikely addiction!
>> >
>> > It began when I bought a small container for a condiment for the
>> > baked potatoes we had with small filets.
>> >
>> > Then I made black bean nachos one day for lunch and remembered the
>> > leftover bit. Much added zing!
>> >
>> > Next thing I know, I am planning meals around it. Refrito burritos,
>> > lentil soup that just begs for a dollop.
>> >
>> > Speaking of which--I am no fan of low-fat anything, but after trying
>> > sour cream from all the major US national dairies, the tangiest, most
>> > delicious sour cream to me is made by Daisy, a southern company. The
>> > really odd thing is, I like their "light" sour cream better than
>> > their whole fat kind.
>> >
>> > Breakstone's sour cream, surprisingly, lacks sufficient tang or sour.
>> >
>> > I hope this current craving passes before I have to learn to make
>> > borscht or beef stroganoff!
>>
>> I could just eat it with a spoon. :-) I like making chicken paprikas
>> with it.
>
> Sour cream is also excellent served over fresh or canned fruit. ;-d

Ha! You just had to add something healthy to the mix, didn't ya? :-)

--
Wayne Boatwright
__________________________________________________

I don't necessarily agree with everything I say.
(Marshall McLuhan)

In article 9>,
Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:

> Oh pshaw, on Sun 03 Dec 2006 12:23:57a, cybercat meant to say...
>
> > What an unlikely addiction!
> >
> > It began when I bought a small container for a condiment for the baked
> > potatoes we had with small filets.
> >
> > Then I made black bean nachos one day for lunch and remembered the
> > leftover bit. Much added zing!
> >
> > Next thing I know, I am planning meals around it. Refrito burritos,
> > lentil soup that just begs for a dollop.
> >
> > Speaking of which--I am no fan of low-fat anything, but after trying
> > sour cream from all the major US national dairies, the tangiest, most
> > delicious sour cream to me is made by Daisy, a southern company. The
> > really odd thing is, I like their "light" sour cream better than their
> > whole fat kind.
> >
> > Breakstone's sour cream, surprisingly, lacks sufficient tang or sour.
> >
> > I hope this current craving passes before I have to learn to make
> > borscht or beef stroganoff!
>
> I could just eat it with a spoon. :-) I like making chicken paprikas with
> it.

Sour cream is also excellent served over fresh or canned fruit. ;-d
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Wayne Boatwright wrote:
> Oh pshaw, on Sun 03 Dec 2006 07:45:56a, ravenlynne meant to say...
>
> >>
> >> Try sour cream and salsa.
> >>
> >> Put them on an omelet
> >
> > That's the dipping sauce I use for frozen chimichangas...
> >
> >
>
> You eat them frozen?
>
> --
> Wayne Boatwright

ROFL!

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. I say "pretty much" because it just
doesn't seem to "go" with cakes as well as ice cream does.

If I don't have homemade ice cream to serve with cake, I'll go with
Alden's, either vanilla or chocolate chunk. The stuff is made in
Oregon, and is about the best commercial ice cream I've ever tasted.

Bob

cybercat wrote:
> What an unlikely addiction!
>
>
> I hope this current craving passes before I have to learn to make borscht or
> beef stroganoff!

Heh -- I was gonna ask if blue cheese is next, but I see you beat me to
it.

thank you for tonight's dinner inspiration -- stroganoff it is...

...fred

On Sun, 3 Dec 2006 12:19:03 -0500, 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. I say "pretty much" because it just
>doesn't seem to "go" with cakes as well as ice cream does.

Close to the sour cream addiction, is Greek yogurt. Man-oh-man is
that stuff good!!!! Better than sour cream..at least in my
opinion....

Christine

In article 9>,
Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:

> > Sour cream is also excellent served over fresh or canned fruit. ;-d
>
> Ha! You just had to add something healthy to the mix, didn't ya? :-)
>
> --
> Wayne Boatwright

Not on purpose... ;-)

It really is very good!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Christine Dabney" > wrote :
> Close to the sour cream addiction, is Greek yogurt. Man-oh-man is
> that stuff good!!!! Better than sour cream..at least in my
> opinion....
>
Oh, great ANOTHER thing!

"kuvasz guy" > wrote in message
ups.com...
>
> cybercat wrote:
>> What an unlikely addiction!
>>
>>
>> I hope this current craving passes before I have to learn to make borscht
>> or
>> beef stroganoff!
>
> Heh -- I was gonna ask if blue cheese is next, but I see you beat me to
> it.
>
> thank you for tonight's dinner inspiration -- stroganoff it is...
>

Oh God fred. You know I need the recipe. I am fond of beets too, so maybe
borsht is next!

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!

cybercat wrote:

> What an unlikely addiction!
>
> It began when I bought a small container for a condiment for the baked
> potatoes we had with small filets.

A denver omelette is just not complete without a side of sour cream. And
the inclusion of sour cream in a chocolate cake is also very good.
--
JL
>
> Then I made black bean nachos one day for lunch and remembered the leftover
> bit. Much added zing!
>
> Next thing I know, I am planning meals around it. Refrito burritos, lentil
> soup that just begs for a dollop.
>
> Speaking of which--I am no fan of low-fat anything, but after trying sour
> cream from all the major US national dairies, the tangiest, most delicious
> sour cream to me is made by Daisy, a southern company. The really odd thing
> is, I like their "light" sour cream better than their whole fat kind.
>
> Breakstone's sour cream, surprisingly, lacks sufficient tang or sour.
>
> I hope this current craving passes before I have to learn to make borscht or
> beef stroganoff!
>
>
>

Joseph Littleshoes wrote:
> cybercat wrote:
>
>> What an unlikely addiction!
>>
>> It began when I bought a small container for a condiment for the baked
>> potatoes we had with small filets.
>
> A denver omelette is just not complete without a side of sour cream. And
> the inclusion of sour cream in a chocolate cake is also very good.
> --
> JL

<snip>

It's also very yummy on top of cheesecake.


--

Class oozes out of my every orifice. - Harry Dresden

cybercat wrote:
> "kuvasz guy" > wrote in message
> ups.com...
> >
> > cybercat wrote:
> >> What an unlikely addiction!
> >>
> >>
> >> I hope this current craving passes before I have to learn to make borscht
> >> or
> >> beef stroganoff!
> >
> > Heh -- I was gonna ask if blue cheese is next, but I see you beat me to
> > it.
> >
> > thank you for tonight's dinner inspiration -- stroganoff it is...
> >
>
> Oh God fred. You know I need the recipe. I am fond of beets too, so maybe
> borsht is next!
if you promise not to tell her, I use a pusedo strganoff recipe that
nancy posted once as a starting point; as usual ingredients vary
depending on what's on hand... one of my cheats is to use beef bullion
and minced and powdered onion rather than onion soup mix...

search for "15 Minute Beef Stroganoff"...

definitely comfort food.

borsht -- yer on your own...

...fred

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

Christine Dabney wrote:
>
> Close to the sour cream addiction, is Greek yogurt. Man-oh-man is
> that stuff good!!!! Better than sour cream..at least in my
> opinion....
>
> Christine

So, what makes a yogurt "greek"? recommended brands?

...fred

On 3 Dec 2006 14:00:55 -0800, "kuvasz guy" > wrote:

>So, what makes a yogurt "greek"? recommended brands?
>
>..fred

Greek yogurt is thicker, and less tart. The best ones have no
additives.. Fage's Total brand is very good. Pricey, but good.

If you have a Trader Joe's near you, they carry it in full fat and low
fat varieties: all are good.

Trader Joes also has a Mediterrenean yogurt that they sell, which is
close to the Greek style. It too is good.

Christine

"kuvasz guy" > wrote

> if you promise not to tell her, I use a pusedo strganoff recipe that
> nancy posted once as a starting point;

Astonished! Whoda thought? I happen to like that recipe, myself.

>'as usual ingredients vary
> depending on what's on hand... one of my cheats is to use beef bullion
> and minced and powdered onion rather than onion soup mix...

I use beef soup base and toasted dehydrated onions from Penzeys.
And a couple other things depending on what pops up when I
search on onion soup mix recipe.

> search for "15 Minute Beef Stroganoff"...
>
> definitely comfort food.

It is for me.

nancy

"Ravenlynne" > wrote

> It's also very yummy on top of cheesecake.

Oh, this place near me sells cheesecake pies with the sour cream
layer on top ... to die for.

nancy

On Sun, 3 Dec 2006 17:12:52 -0500, "Nancy Young" >
wrote:

>
>"kuvasz guy" > wrote
>
>> if you promise not to tell her, I use a pusedo strganoff recipe that
>> nancy posted once as a starting point;
>
>Astonished! Whoda thought? I happen to like that recipe, myself.
>
>>'as usual ingredients vary
>> depending on what's on hand... one of my cheats is to use beef bullion
>> and minced and powdered onion rather than onion soup mix...
>
>I use beef soup base and toasted dehydrated onions from Penzeys.
>And a couple other things depending on what pops up when I
>search on onion soup mix recipe.

And you can even get toasted dehydrated onions from the same source!

TammyM

Nancy Young said...

>
> "Ravenlynne" > wrote
>
>> It's also very yummy on top of cheesecake.
>
> Oh, this place near me sells cheesecake pies with the sour cream
> layer on top ... to die for.
>
> nancy


.... to die for OR to die from? (grin)

Andy

On Sun, 3 Dec 2006 02:23:57 -0500, "cybercat" >
wrote:

>What an unlikely addiction!

Want to make it worse?

* Exported from MasterCook *

Sour Cream Apple Pie

Recipe By :Carol Peterson
Serving Size : 8 Preparation Time :0:00
Categories : Family Recipes Pies/Pastries

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup sour cream
2 pounds peeled apple slices


Combine first five (dry) ingredients.
Cover bottom of unbaked, 9-inch pie shell with 1/4 of mixture.
Stir remaining mixture into sour cream.
Slice apples 1/8-inch thick, and stir into sour cream mixture..
Place mixture into pie shell and cover with top pastry. Let rest 10
minutes.
Sprinkle with sugar and cinnamon.
Bake at 450°F for 15 minutes, reduce heat to 325°F, and bake about 45
minutes, or until apples are done.

IMPORTANT: Cool 3 to 4 hours on rack before cutting.

Cuisine:
"American"
- - - - - - - - - - - - - - - - -

--
www.caringbridge.org/visit/kilikini/

On 3 Dec 2006 13:12:23 -0800, "Jude" > wrote:

>A favorite: strawberries, sour cream, and brown sugar. Yummmmm!

Also excellent with seedless green grapes.

>Or black bean soup.......with rice and chopped onions and a big blob of
>sour cream.

You'll love this:

* Exported from MasterCook *

Black Bean Soup

Recipe By ave Leiberman
Serving Size : 6 Preparation Time :0:00
Categories : Beans/Legumes Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 bacon slices -- finely chopped
2 medium onions -- chopped (about 2 1/2 cups)
6 garlic cloves -- pressed
14 1/2 ounces chicken stock
1 1/2 cups canned tomatoes -- chopped
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 tablespoon chili powder
4 cans black beans (15 1/2 ounces each) -- drained
but not rinsed
kosher salt and freshly ground black pepper --
to taste
1 bunch cilantro
1/2 lime -- juiced
thinly sliced green onions -- for garnish
sour cream -- for garnish
grated cheddar cheese -- for garnish

Put the bacon into a large heavy pot and place it over medium heat.
Cook until it starts to give up its fat, about 4 minutes. Stir in the
onions and cook, stirring, until they start to turn translucent, about
4 minutes. Stir in the garlic and cook until you can smell it, about 1
minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili
powder. Stir in the beans, turn the heat to high and bring to a boil.
Adjust the heat so the soup is bubbling gently and cook 10 minutes.
Season with salt and pepper.

Meanwhile, pick off all the thick stems from the cilantro. Wash it and
shake dry. Chop the cilantro coarsely and stir it into the soup when
it has been simmering 10 minutes. cook until the soup is thickened,
about 5 minutes. Stir in the lime juice. Serve with the garnishes.

Source:
"Good Deal with Dave Lieberman - First Night In New Apartment"
S(Website:
"http://www.foodnetwork.com/"
- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 110 Calories; 6g Fat (45.5%
calories from fat); 5g Protein; 10g Carbohydrate; 2g Dietary Fiber;
9mg Cholesterol; 951mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean
Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

NOTES : "Back in college, a great local cafe stayed opened into the
wee hours ladling up their version of this stuff. The first time I
slurped some of it down after midnight, I decided to make black bean
soup my own tradition. Mine is hearty and smoky, and if it's lying
around, I'll also throw in a can of beer for good taste and in
keeping with the spirit of a good night on the town. Like the onion
soup, you'll want to make this ahead of time so you're not faced with
the prep-work when you and your friends just want to kick back and
chow down after a long night. Using smoked bacon makes all the
difference in the world because those beans are just begging for that
rich, smoky flavor." Dave Leiberman

--
www.caringbridge.org/visit/kilikini/

Andy wrote:
> Nancy Young said...
>
>> "Ravenlynne" > wrote
>>
>>> It's also very yummy on top of cheesecake.
>> Oh, this place near me sells cheesecake pies with the sour cream
>> layer on top ... to die for.
>>
>> nancy
>
>
> ... to die for OR to die from? (grin)
>
> Andy

Most likely both..but in the words of my great grandmother, chewing on a
pork chop a week before she died of a heart attack "I know it's not
good, but I'm gonna die happy!"

--

Class oozes out of my every orifice. - Harry Dresden

biig wrote:
>
> 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

Did she say what you're supposed to serve those with?

--

Class oozes out of my every orifice. - Harry Dresden

"Joseph Littleshoes" > wrote in message
.. .
> cybercat wrote:
>
>> What an unlikely addiction!
>>
>> It began when I bought a small container for a condiment for the baked
>> potatoes we had with small filets.
>
> A denver omelette is just not complete without a side of sour cream.

> --
I see I am not alone in my addiction! This sounds absolutely wonderful.
When I used to make homemade hash browns (small cubes of tatoes and
browned onions) I always served sour cream on the side. I don't make these
any more because they are just toooooo fattening! (Meaning they are one of
those foods I just don't know when to leave alone!)

I recall party days when I'd wake up with bodies all over the house and cook
up a big mess of hash browns and denver omelettes, lots of cold orange
juice.
It was a pretty perfect hangover treatment.

"Ravenlynne" > wrote in message
...
> Andy wrote:
>> Nancy Young said...
>>
>>> "Ravenlynne" > wrote
>>>
>>>> It's also very yummy on top of cheesecake.
>>> Oh, this place near me sells cheesecake pies with the sour cream
>>> layer on top ... to die for.
>>>
>>> nancy
>>
>>
>> ... to die for OR to die from? (grin)
>>
>> Andy
>
> Most likely both..but in the words of my great grandmother, chewing on a
> pork chop a week before she died of a heart attack "I know it's not good,
> but I'm gonna die happy!"
>

How old was she when she died?

cybercat wrote:
> "Ravenlynne" > wrote in message
> ...
>> Andy wrote:
>>> Nancy Young said...
>>>
>>>> "Ravenlynne" > wrote
>>>>
>>>>> It's also very yummy on top of cheesecake.
>>>> Oh, this place near me sells cheesecake pies with the sour cream
>>>> layer on top ... to die for.
>>>>
>>>> nancy
>>>
>>> ... to die for OR to die from? (grin)
>>>
>>> Andy
>> Most likely both..but in the words of my great grandmother, chewing on a
>> pork chop a week before she died of a heart attack "I know it's not good,
>> but I'm gonna die happy!"
>>
>
> How old was she when she died?
>
>

Upper 60's...she died in the '1950's...well before I was born.

--

Class oozes out of my every orifice. - Harry Dresden

-L. wrote:
> cybercat wrote:
> > What an unlikely addiction!
> >
> > It began when I bought a small container for a condiment for the baked
> > potatoes we had with small filets.
> >
> > Then I made black bean nachos one day for lunch and remembered the leftover
> > bit. Much added zing!
> >
> > Next thing I know, I am planning meals around it. Refrito burritos, lentil
> > soup that just begs for a dollop.
> >
> > Speaking of which--I am no fan of low-fat anything, but after trying sour
> > cream from all the major US national dairies, the tangiest, most delicious
> > sour cream to me is made by Daisy, a southern company. The really odd thing
> > is, I like their "light" sour cream better than their whole fat kind.
> >
> > Breakstone's sour cream, surprisingly, lacks sufficient tang or sour.
> >
> > I hope this current craving passes before I have to learn to make borscht or
> > beef stroganoff!
>
> LOL...
>
> The only SC I will eat is Tilamook Fat Free - the stuff is *awesome*.
> It's an Oregon thing, though.

Not just -- it's an Alaskan thing also (yesterday I bought Tilamook SC
and Tilamook extra sharp white cheddar cheese)

Alexis.

Terry wrote:
> On Sun, 3 Dec 2006 02:23:57 -0500, "cybercat" >
> wrote:
>
> >What an unlikely addiction!
> >
> >It began when I bought a small container for a condiment for the baked
> >potatoes we had with small filets.
> >
> >Then I made black bean nachos one day for lunch and remembered the leftover
> >bit. Much added zing!
> >
> >Next thing I know, I am planning meals around it. Refrito burritos, lentil
> >soup that just begs for a dollop.
> >
> >Speaking of which--I am no fan of low-fat anything, but after trying sour
> >cream from all the major US national dairies, the tangiest, most delicious
> >sour cream to me is made by Daisy, a southern company. The really odd thing
> >is, I like their "light" sour cream better than their whole fat kind.
> >
> >Breakstone's sour cream, surprisingly, lacks sufficient tang or sour.
> >
> >I hope this current craving passes before I have to learn to make borscht or
> >beef stroganoff!
>
> Try sour cream and salsa.
>
> Put them on an omelet

Sour cream and BBQ sauce with oven-baked sweet potato "fried".