vegetables
Reading edition
Green Beans Supreme
1 qt. shallow baking dish Yield—4 Servings
⅓ cup minced onion 2 tablespoons butter 2 tablespoons flour 1 teaspoon salt ¼ teaspoon pepper 1 cup dairy sour cream 2 cups French style green beans, cooked, canned or frozen ½ cup grated sharp cheddar cheese
Simmer onion in melted butter. Add flour, salt, and pepper and mix well. Add sour cream and heat through. Blend with cooked beans and pour into a shallow baking dish. Top with grated cheese and bake at 350° for 15 minutes.
Sour Cream Scalloped Potatoes
1 qt. casserole Yield—6 Servings 350° preheated oven, 20-25 min.
4 cups sliced cooked potatoes ½ cup chopped onion 2 tablespoons butter 1 cup dairy sour cream 2 tablespoons water 2 eggs, well beaten 1 teaspoon salt Dash pepper 1 cup shredded sharp cheddar cheese
Cook potatoes in salted water until done. Saute onion in butter. Combine with sour cream, water, eggs, salt and pepper. Place potatoes in a buttered 1 qt. casserole. Pour sour cream sauce over them. Top with shredded cheese and bake in a 350° oven for 20-25 minutes.
Corn In Sour Cream
Yield—4 Servings
2 tablespoons butter ¼ cup chopped onion 2 tablespoons chopped green pepper 2 tablespoons flour 2 teaspoons salt ¼ teaspoon pepper 1 cup water 1 cup dairy sour cream 2 cups cooked, canned or frozen corn
Saute onion and green pepper in butter in saucepan. Add flour, salt and pepper and mix well. Add water and sour cream and stir until thickened. Use medium heat for cooking. Add corn and stir until the corn is heated through. Serve at once.
13
Baked Beets Julienne
1½ qt. casserole Yield—6 Servings 350° oven, 25-30 min.
4 cups Julienne beets, drained 1 cup dairy sour cream ¼ cup beet liquid 2 tablespoons lemon juice 2 tablespoons grated onion Salt and pepper ½ cup buttered bread crumbs
Combine all ingredients except bread crumbs and mix lightly. Turn into a buttered 1½ quart casserole. Top with buttered crumbs. Bake at 350° about 25-30 minutes.
Asparagus With Horseradish-Sour Cream Sauce
Yield—6 Servings
2 lbs. asparagus spears or 2 boxes frozen asparagus ½ cup dairy sour cream ¼ cup drained horseradish ¼ teaspoon salt Few grains cayenne or ⅛ teaspoon paprika
Cook asparagus in a small amount of boiling salted water until tender. Drain. Meanwhile make sauce. To sour cream add horseradish and seasonings and blend. Serve over the cooked asparagus.