What to make with 5 cups of sour cream? I know, I know. That's what I

This is my favorite recipe using sour cream Marilyn- I usually double it for leftovers

CATHY’S SOUR CREAM MUSHROOM CHICKEN (serves 4)
4 cloves garlic, peeled
1/3 cup oil
1 chicken, washed and cut in 8 pieces
1 pint sour cream
1 chopped onion
1/2 lb mushrooms, sliced
1/4 cup sherry (optional)
1 C flour to dredge chicken, combined with 1 tsp each: paprika, pepper, salt, Beau Monde (or celery seed), and thyme

Heat oil in fairly large pot. Brown garlic in oil, then throw garlic away.
Dredge chicken in flour/herb mixture. Brown in oil on all sides.
Drain excess oil off and turn heat to LOW. Add onion, mushrooms, and sour cream.
Cover and cook one hour or so. Make sure the heat is LOW or the sour cream will curdle. Just before serving, add the sherry and correct the seasoning. Mix all thoroughly. You may want to thicken the gravy/sauce with some of the remaining dredging flour.

 
Cathy, does this freeze? I'm running into holiday trips and wanted to get it out of the frig

and "used up". This sounds perfect, but most of it would need to go into the freezer.

 
Yes it freezes well

Just make sure you thoroughly mix the sour cream in- it may curdle but when you mix, mix, mix it is just fine and turns into a wonderful flavorful gravy. I've frozen this many times.

 
I either serve a Salade Nicoise or this cranberry/walnut salad

Julia's French Onion Soup takes me 2-3 days to make properly and the recipe is so magnificent done the right way that not much else is needed. I like to serve it with extra baguette slices and a nice Salade Nicoise or this salad which has become my absolute favorite. I think Pat was the one that first posted it and I fell in love. It is very flavorful but compliments the soup instead of "fighting" with it.

If I feel I need dessert I slice the top off oranges, scoop them out, coat in sugar, freeze then scoop vanilla and orange ice cream/sherbet in them, garnish with a sprig of mint and a nice cookie.

CRANBERRY PECAN SALAD

1 tbsp balsamic vinegar
1 tbsp apple cider vinegar (I used raspberry vinegar)
2 tbsp maple syrup
2 tbsp soy sauce
1 tsp. minced shallot
1 tsp. minced garlic (or a little less)
1 tsp. Dijon mustard
1/2 cup olive oil (original recipe called for 1 cup which I thought was too much)
1/2 cup lightly toasted chopped pecans
1/2 cup dried cranberries
salad greens to serve 8 (about 1 bag mesclun mix OR can use hearts of romaine lettuce)

Gently swish salad greens in cold water put through a salad spinner and into a salad bowl. Cover with plastic wrap and put into refrigerator. Put first seven ingredients into a small bowl and stir. Just before serving, add olive oil to above ingredients and emulsify (I used a wire whisk to incorporate oil well). Toss salad greens with cranberries, nuts, and dressing and serve.

 
thanks! I have this salad recipe already copied for our prime rib dinner with friends. nothing

wrong with having it the night before as well.

 
Wow! Thanks everyone! I may need to buy more now. I made the CI cake last night but

baked it in a 13x9" pan...it's for work and I can cut smaller pieces than with a bundt shape. Thought I would save the freezer space for chicken.

Haven't tasted it yet. Iced it with Debbie in GA's "blender icing"....acutally had to research online what the equivalent speed on my Vitamix would be to the high speed on a "basic blender."

 
I never use a bundt pan-I always make that cake in a 10" springform.Let me know how it turns out!

 
I made it for a coworker who's leaving after 44 years. Friday is his last day, but I thought he

might sneak out...so I brought it in today.

Of course...HE'S NOT HERE!

 
So what speed did you use? It's always so difficult to get the icing out of the blender

do you think a food processor would work as well, or too powerful for the recipe?

TIA!

 
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