Browse Items (48 total)
Sort by:
-
Apple Kuchen
Apple Kuchen
½ cup butter or margarine, softened
1 package Betty Crocker yellow cake mix
½ cup flaked coconut
1 can (20 ounces) pie-sliced apples, well drained
or 2½ cups sliced pared baking apples
½ cup sugar
1 teaspoon cinnamon
1 cup dairy sour cream
2 egg yolks or 1 egg
Heat oven to 350°. Cut butter into cake mix (dry) until crumbly. Mix in coconut. Pat mixture lightly into
ungreased oblong pan, 13x9x2 inches, building up slight edges. Bake 10 minutes.
Arrange apple slices on warm crust. Mix sugar and cinnamon; sprinkle on apples. Blend sour cream
and egg yolks; drizzle over apples. (Topping will not completely cover apples.) Bake 25 minutes or until
edges are light brown. (Do not over bake.) Serve warm. 12 to 15 servings.
You'll also want to try:
PEAR KUCHEN: Substitute 2 cans (16 ounces each) sliced pears, drained on paper towels, for the
apples and 1 package Betty Crocker devils food cake mix or German chocolate cake mix for the
yellow cake mix.
PEACH KUCHEN: Substitute 1 can (29 ounces) sliced peaches, drained on paper towels, for the apples
and 1 package Betty Crocker white cake mix or sour cream white cake mix for the yellow cake mix.
Card 1 Back:
INSTRUCTIONS
FOR PINK HOOD
ON PAGE 14
---
# Apple Kuchen
*Betty Crocker promotional card*
*Makes 12 to 15 servings*
## Ingredients
- 1/2 cup butter or margarine, softened
- 1 package Betty Crocker yellow cake mix
- 1/2 cup flaked coconut
- 1 can (20 oz) pie-sliced apples, well drained, or 2 1/2 cups sliced pared baking apples
- 1/2 cup sugar
- 1 tsp cinnamon
- 1 cup dairy sour cream
- 2 egg yolks or 1 egg
## Instructions
1. Heat oven to 350°F.
2. Cut butter into cake mix (dry) until crumbly. Mix in coconut.
3. Pat mixture lightly into ungreased oblong pan, 13x9x2 inches, building up slight edges. Bake 10 minutes.
4. Arrange apple slices on warm crust.
5. Mix sugar and cinnamon; sprinkle on apples.
6. Blend sour cream and egg yolks; drizzle over apples. (Topping will not completely cover apples.)
7. Bake 25 minutes or until edges are light brown. Do not overbake.
8. Serve warm.
---
### Variations
**Pear Kuchen:** Substitute 2 cans (16 oz each) sliced pears, drained on paper towels, for the apples, and 1 package Betty Crocker devils food cake mix or German chocolate cake mix for the yellow cake mix.
**Peach Kuchen:** Substitute 1 can (29 oz) sliced peaches, drained on paper towels, for the apples, and 1 package Betty Crocker white cake mix or sour cream white cake mix for the yellow cake mix. -
Guatemalan Chicken
Card 1 Front:
3 1/2 lb chicken cut up Guatemalan Chicken
1/2 onion slices
1 clove minced garlic
2 T. flour
1 t salt
2 c peeled tomatoes
1 c sour cream
1/2 grat. parm. cheese
Heat fat 1/4" in skillet, brown chicken-
when browned remove, drain except 2 T fat, add
onion & garlic until lightly brown. Blend in
flour, salt; add tomato & mix well.
Card 1 Back:
add chicken, cover, cook 35m.
until tender.
Do this Put chicken in serving dish - add
at sour cream & cheese to sauce,
(unclear) heat until hot, not boiling.
house) Pour over chicken.
5:00PM. Be at HAH.
---
# Guatemalan Chicken
## Ingredients
- 3 1/2 lbs chicken, cut up
- 1/2 onion, sliced
- 1 clove garlic, minced
- 2 Tbsp flour
- 1 tsp salt
- 2 cups peeled tomatoes
- 1 cup sour cream
- 1/2 cup grated Parmesan cheese
## Instructions
1. Heat fat to 1/4 inch depth in a skillet. Brown chicken on all sides.
2. When browned, remove chicken and drain fat from skillet, leaving 2 Tbsp fat.
3. Add onion and garlic to skillet; cook until lightly browned.
4. Blend in flour and salt. Add tomatoes and mix well.
5. Add chicken back to skillet. Cover and cook 35 minutes until tender.
6. Remove chicken to a serving dish.
7. Add sour cream and cheese to the sauce in the skillet. Heat until hot but **not boiling**.
8. Pour sauce over chicken and serve. -
Chicken Enchilada Casserole
Chicken Enchilada Casserole
1 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons butter
2 cups cooked chicken
chopped.
1 4 oz. can green chili
peppers, rinsed, seeded,
and chopped.
3 tablespoons butter
1/4 cup all purpose flour
1 tsp. ground coriander
seed
3/4 tsp. salt
2 1/2 cups chicken broth
1 cup dairy sour cream
1 1/2 cup shredded
montery jack cheese
12 6 inch tortillas.
In large saucepan cook
onion & green pepper in
the 2 tablespoons butter
till tender. Combine in a
bowl with chopped
chicken and green chili
peppers; set aside.
In same saucepan melt
the 3 tablespoons butter
Blend in flour, coriander,
and salt. Stir in
chicken broth all at
once; cook & stir till
thickened & bubbly. Remove
from heat; stir in sour
cream & 1/2 cup of cheese.
Stir 1/2 cup of the sauce
into chicken. Dip each
tortilla into remaining
hot sauce to soften;
fill each with about
1/4 cup of the chicken
mixture. Roll up. Arrange
rolls in a 13 x 9 x 2
inch baking dish; pour
remaining sauce
over. Sprinkle with
remaining cheese.
Bake uncovered, in
350° oven about
25 minutes or till
bubbly. Serves 6.
Card 1 Back: blank
---
# Chicken Enchilada Casserole
*Serves 6*
## Ingredients
- 1 cup chopped onion
- 1/2 cup chopped green pepper
- 2 Tbsp butter
- 2 cups cooked chicken, chopped
- 1 (4 oz.) can green chili peppers, rinsed, seeded, and chopped
- 3 Tbsp butter
- 1/4 cup all-purpose flour
- 1 tsp ground coriander seed
- 3/4 tsp salt
- 2 1/2 cups chicken broth
- 1 cup dairy sour cream
- 1 1/2 cups shredded Monterey Jack cheese
- 12 (6-inch) tortillas
## Instructions
1. In a large saucepan, cook onion and green pepper in the 2 Tbsp butter till tender.
2. Combine in a bowl with chopped chicken and green chili peppers; set aside.
3. In the same saucepan, melt the 3 Tbsp butter. Blend in flour, coriander, and salt.
4. Stir in chicken broth all at once; cook and stir till thickened and bubbly.
5. Remove from heat; stir in sour cream and 1/2 cup of the cheese.
6. Stir 1/2 cup of the sauce into the chicken mixture.
7. Dip each tortilla into the remaining hot sauce to soften; fill each with about 1/4 cup of the chicken mixture. Roll up.
8. Arrange rolls in a 13 x 9 x 2 inch baking dish; pour remaining sauce over. Sprinkle with remaining cheese.
9. Bake uncovered in a 350° oven about 25 minutes or till bubbly. -
Charlene's Coffee Cake
Card 1 Front:
Charlene's Coffee Cake
INGREDIENTS:
1/2 cup butter 1 teaspoon baking powder FROSTING:
1 cup sugar 1 teaspoon baking soda Butter
2 eggs 1/2 teaspoon salt Powdered Sugar
2 cups flour 1 teaspoon vanilla Sour Cream
1 cup sour cream
Blend together 1/2 cup butter with 1 cup white sugar. Beat in 2 eggs
(one at a time). Combine in sifter 2 cups flour, 1 teaspoon baking
powder, 1 teaspoon baking soda, 1/2 teaspoon salt. Get 1 cup of
sour cream and alternating cream with dry ingredients add them to
the sugar, butter, & egg mixture. To this add 1 teaspoon vanilla.
Put half of batter in well greased cake pan (9" by 13"). Spoon in
desired amount of applesauce, dropping it in small amounts all over
the cake. Put rest of batter on top and then more applesauce.
Bake in 350° oven for 35-40 minutes. Let cool while you make topping.
For the topping you take 1/4 cup butter, 1/4 cup sour cream, and
enough powdered sugar until it is the consistency you would like
it to be. Spread this on top of cake.
The End
Card 1 Back:
8336 8011
13 3/8" long
9" wide
---
# Charlene's Coffee Cake
*Recipe from the kitchen of Charlene*
## Ingredients
### Cake
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla
- 1 cup sour cream
- Applesauce, desired amount
### Frosting
- 1/4 cup butter
- 1/4 cup sour cream
- Powdered sugar, enough to reach desired consistency
## Instructions
### Cake
1. Blend together 1/2 cup butter with 1 cup white sugar.
2. Beat in 2 eggs, one at a time.
3. Combine in sifter: 2 cups flour, 1 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt.
4. Alternating the sour cream with the dry ingredients, add them to the sugar, butter, and egg mixture.
5. Add 1 tsp vanilla and stir to combine.
6. Put half of batter into a well-greased 9" × 13" cake pan.
7. Spoon desired amount of applesauce over the batter, dropping it in small amounts all over the cake.
8. Put the rest of the batter on top, then add more applesauce.
9. Bake in a 350°F oven for 35–40 minutes.
10. Let cool while you make the frosting.
### Assembly
1. For the frosting, combine 1/4 cup butter, 1/4 cup sour cream, and enough powdered sugar to reach desired consistency.
2. Spread frosting on top of cooled cake.
3. The End -
Country Fries
Card 1 Front:
COUNTRY FRIES BON APPETIT 11-90
At the restaurant, this dish is also made with
the addition of sauteed mushrooms and grated
mozzarella cheese.
2¼ lb. red new potatoes (unpeeled)
4 TB (½ stick) unsalted butter
4 TB vegetable oil
2 large red onions, finely chopped
1 TB minced garlic
1½ tsp. salt
Pepper
Sour Cream
Finely chopped fresh parsley
Place potatoes in large pot. Add enough cold
Card 1 Back:
water to covesr and boil until just tender,
about 30 minutes. Drain. Transfer to bowl.
Cover and refrigerate until well chilled. (Can
be prepared up to 1 day ahead.)
Cut potatoes into 1" pieces. Melt 2 TB butter
with 2 TB oil in each of 2 heavy large skillets
over medium heat. Divide onions between skillets
and saute until soft, about 10 min. Divide po-
tatoes, garlic, and salt between skillets. SEa-
son with pepper. Reduce heat to low. Cover and
cook 10 minutes, stirring occasionally. Increase
heat to med-high. Uncover and cook until pota-
toes begin to crisp, stirring occasionally, about
10 minutes. Divide among plates. Top each
serving with dollop of sour cream. Sprinkle with
Parsley. Serves 4.
---
# Country Fries
*Bon Appétit, November 1990*
*Serves 4*
## Ingredients
- 2 1/4 lb red new potatoes (unpeeled)
- 4 Tbsp (1/2 stick) unsalted butter
- 4 Tbsp vegetable oil
- 2 large red onions, finely chopped
- 1 Tbsp minced garlic
- 1 1/2 tsp salt
- Pepper
- Sour cream
- Finely chopped fresh parsley
## Instructions
1. Place potatoes in large pot. Add enough cold water to cover and boil until just tender, about 30 minutes. Drain. Transfer to bowl. Cover and refrigerate until well chilled. (Can be prepared up to 1 day ahead.)
2. Cut potatoes into 1" pieces.
3. Melt 2 Tbsp butter with 2 Tbsp oil in each of 2 heavy large skillets over medium heat.
4. Divide onions between skillets and sauté until soft, about 10 minutes.
5. Divide potatoes, garlic, and salt between skillets. Season with pepper.
6. Reduce heat to low. Cover and cook 10 minutes, stirring occasionally.
7. Increase heat to medium-high. Uncover and cook until potatoes begin to crisp, stirring occasionally, about 10 minutes.
8. Divide among plates. Top each serving with a dollop of sour cream. Sprinkle with parsley. -
Carioca Sauce
CARIOCA SAUCE THE TAMPA TRIBUNE
½ cup firmly packed light brown sugar
¼ teaspoon salt
¼ cup milk
1 package (6 ounces) semi-sweet chocolate pieces
1 cup dairy sour cream
1 teaspoon rum extract
Combine sugar, salt and milk in a heavy sauce-
pan: cook and stir over low heat until sugar
dissolves; do not boil. Stir in chocolate.
Add sour cream and rum extract, blend until
smooth. Serve hot or cold.
Yields 2 cups.
Card 1 Back: blank
---
# Carioca Sauce
*The Tampa Tribune*
*Yields 2 cups*
## Ingredients
- 1/2 cup firmly packed light brown sugar
- 1/4 tsp salt
- 1/4 cup milk
- 1 package (6 oz) semi-sweet chocolate pieces
- 1 cup dairy sour cream
- 1 tsp rum extract
## Instructions
1. Combine sugar, salt, and milk in a heavy saucepan.
2. Cook and stir over low heat until sugar dissolves; do not boil.
3. Stir in chocolate pieces until melted and combined.
4. Add sour cream and rum extract; blend until smooth.
5. Serve hot or cold.
## Editor's Notes
- The card presents this as a dessert sauce, likely intended for ice cream, cake, or similar. No serving suggestion is specified beyond "hot or cold." -
Quick & Easy Chocolate Cake / Chocolate Oatmeal Walnut Cookies
Card 1 Front:
QUICK & EASY CHOCOLATE CAKE
4 bars (4 oz.) HERSHEY'S Unsweetened 1/2 cup dairy sour cream
Baking Chocolate, broken into pieces 2 eggs
1/4 cup (1/2 stick) butter or margarine 2 teaspoons baking soda
1 2/3 cups boiling water 1 teaspoon salt
2 1/3 cups all-purpose flour 1 teaspoon vanilla extract
2 cups sugar
Heat oven to 350° F. Grease and flour 13 x 9 x 2-inch baking pan. In large mixer bowl, combine chocolate, but-
ter and water; with spoon, stir until chocolate is melted and mixture is smooth. Add flour, sugar, sour cream,
eggs, baking soda, salt and vanilla; beat on low speed of electric mixer until smooth. Pour batter into prepared
pan. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on
wire rack. Frost as desired. 12 to 15 servings.
CHOCOLATE OATMEAL WALNUT COOKIES
4 bars (4 oz.) HERSHEY'S Unsweetened 1 teaspoon baking soda
Baking Chocolate, broken into pieces 1 teaspoon ground cinnamon (optional)
3/4 cup (1 1/2 sticks) butter or margarine, softened 1/2 teaspoon salt
2 cups sugar 1/2 cup milk
2 eggs 3 cups regular or quick-cooking rolled oats
1 teaspoon vanilla extract 1 1/2 cups coarsely chopped walnuts
2 cups all-purpose flour
Heat oven to 350° F. Lightly grease cookie sheet. In small microwave-safe bowl, place chocolate. Microwave at
HIGH (100%) 1 to 1 1/2 minutes or until chocolate is melted when stirred; cool slightly. In large mixer bowl,
beat butter and sugar until well blended. Add eggs; blend well. Blend in vanilla and melted chocolate. Add flour,
baking soda, cinnamon, if desired, and salt; blend just until moistened. Gradually add milk, blending well. Stir
in oats and walnuts. Drop by tablespoonfuls onto prepared cookie sheet. Bake 10 to 11 minutes or just until
set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.
Card 1 Back:
HERSHEY'S Unsweetened Baking Chocolate
CHOCOLATE MELTING TIPS
Range Top: Place in saucepan over very low heat, stirring constantly, until melted. Remove from heat.
Microwave: In small microwave-safe bowl place desired number of bars. Microwave at HIGH (100%)
for minimum time below; stir. If necessary, microwave at HIGH additional 30 seconds just until melted.
2 bars — 1 minute • 4 bars — 1 1/2 minutes
6 bars — 2 minutes • 8 bars — 2 1/2 minutes
This is 1 bar = 1 ounce =
1 baking chocolate square.
INGREDIENTS: 100% CHOCOLATE.
SODIUM FREE CONTAINS 0 mg SODIUM
Mfd. by Hershey Chocolate U.S.A.
Hershey, Pennsylvania 17033-0815, U.S.A.
A Division of Hershey Foods Corporation
If you have any questions or comments about this product,
please call toll-free weekdays 9-4 Eastern time. 1-800-468-1714.
© 1991 H.F.C. Recipes developed by the Hershey Kitchens
---
# Quick & Easy Chocolate Cake and Chocolate Oatmeal Walnut Cookies
*Two recipes on one Hershey's promotional card — 1991*
---
# Quick & Easy Chocolate Cake
*Recipe by Hershey's — 1991*
*Makes 12 to 15 servings*
## Ingredients
- 4 bars (4 oz total) Hershey's Unsweetened Baking Chocolate, broken into pieces
- 1/4 cup (1/2 stick) butter or margarine
- 1 2/3 cups boiling water
- 2 1/3 cups all-purpose flour
- 2 cups sugar
- 1/2 cup dairy sour cream
- 2 eggs
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp vanilla extract
## Instructions
1. Preheat oven to 350°F. Grease and flour a 13x9x2 inch baking pan.
2. In a large mixer bowl, combine chocolate, butter, and boiling water; stir with a spoon until chocolate is melted and mixture is smooth.
3. Add flour, sugar, sour cream, eggs, baking soda, salt, and vanilla; beat on low speed until smooth.
4. Pour batter into prepared pan.
5. Bake 35 to 40 minutes until a toothpick inserted in the center comes out clean.
6. Cool completely in pan on wire rack before frosting.
## Editor's Notes
- **Unusual mixing method** — chocolate, butter, and boiling water are combined first before any other ingredients, producing a very fluid chocolate base into which the remaining ingredients are beaten. No creaming step; produces a dense, moist crumb.
- **"Frost as desired"** — no specific frosting given on original card; any standard chocolate buttercream or ganache is appropriate.
- **Completeness tag:** `complete`
- **Source type:** `promotional`
---
# Chocolate Oatmeal Walnut Cookies
*Recipe by Hershey's — 1991*
*Makes approximately 5 dozen cookies*
## Ingredients
- 4 bars (4 oz total) Hershey's Unsweetened Baking Chocolate, broken into pieces
- 3/4 cup (1 1/2 sticks) butter or margarine, softened
- 2 cups sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon (optional)
- 1/2 tsp salt
- 1/2 cup milk
- 3 cups rolled oats (regular or quick-cooking)
- 1 1/2 cups walnuts, coarsely chopped
## Instructions
1. Preheat oven to 350°F. Lightly grease cookie sheets.
2. Place chocolate in a small microwave-safe bowl. Microwave on HIGH for 1 to 1 1/2 minutes until chocolate is melted when stirred. Cool slightly.
3. In a large mixer bowl, beat butter and sugar until well blended. Add eggs and blend well.
4. Blend in vanilla and melted chocolate.
5. Add flour, baking soda, cinnamon if using, and salt; blend just until moistened.
6. Gradually add milk, blending well.
7. Stir in oats and walnuts.
8. Drop by tablespoonfuls onto prepared cookie sheets.
9. Bake 10 to 11 minutes until just set — do not overbake.
10. Cool 1 minute on sheet before transferring to a wire rack to cool completely. -
Cheesecake & Raspberry Sauce
CHEESECAKE & RASPBERRY SAUCE (Cooking Time: 10-13½ min.)
3/4 c. graham cracker crumbs
3/4 c. granulated sugar, divided
3 TB. butter or margarine
2 TB. Brown sugar
1 tsp. cinnamon
1 pkg. (8 oz.) cream cheese, cut in quarters
2 eggs
1 tsp. vanilla
1 c. dairy sour cream
Raspberry Sauce
Combine crumbs, 2 Tbs. granulated sugar, butter,
brown sugar, and cinnamon into 8" round microproof
cake dish. Cook on High for 1½-2 min. Stir to com-
bine. Press crumbs evenly over bottom and sides of
Card 1 Back:
cake dish.
Place cream cheese in small microproof bowl. Cook
on 50 (defrost) 1 min, or until softened. Gradually
beat in ½c. sugar until dissolved. Add eggs and va-
nilla; mix well. Pour into prepared crust. Cook on
High 6-8 min. or until nearly set in ceter, rotating
dish if cake is cooking unevenly.
Combine sour cream and remaining 2 Tbs. gran. sugar.
Blend well. Spread carefully and evenly over filling.
Cook on High 1½-2½ min., rotating after 1 min. Edges
should be set and center soft. Cool to room temp. Re-
frig. at least 12 hours. Serve Raspberry Sace with
sliced cake (6-8 servings.)
Card 2 Front:
RASPBERRY SAUCE (Cooking Time - 9-9½ minutes)
1 pkg. 10 oz. frozen raspberries
2 tsp. cornstarch
1 tsp. lemon juice
Place frozen berries in a 4-cup glass measure.
Cook on 50 (defrost) 3-3½ min. or until thawed. Drain
juice and reserve.
Combine cornstarch with 1 TB. raspberry juice; mix
to make a paste. Stir in remaining juice. Stir in
berries. Cook on High for 6 min., stirring every
1 min. Stir in lemon juice. Chill before serving.
Serve over ice cream, cheesecake, pudding, or butter
cake.
Yield: 3/4 cup
Card 2 Back: blank
---
# Cheesecake & Raspberry Sauce
*Makes 6–8 servings*
## Ingredients
### Graham Cracker Crust
- 3/4 cup graham cracker crumbs
- 2 Tbsp granulated sugar (from the divided 3/4 cup)
- 3 Tbsp butter or margarine
- 2 Tbsp brown sugar
- 1 tsp cinnamon
### Cheesecake Filling
- 1 pkg (8 oz) cream cheese, cut in quarters
- 1/2 cup granulated sugar (from the divided 3/4 cup)
- 2 eggs
- 1 tsp vanilla
### Sour Cream Topping
- 1 cup dairy sour cream
- 2 Tbsp granulated sugar (remaining from the divided 3/4 cup)
### Raspberry Sauce
- 1 pkg (10 oz) frozen raspberries
- 2 tsp cornstarch
- 1 tsp lemon juice
## Instructions
### Crust
1. Combine graham cracker crumbs, 2 Tbsp granulated sugar, butter or margarine, brown sugar, and cinnamon in an 8" round microproof cake dish.
2. Cook on High for 1-1/2 to 2 minutes. Stir to combine.
3. Press crumbs evenly over bottom and sides of cake dish.
### Cheesecake Filling
1. Place cream cheese in a small microproof bowl. Cook on 50 (defrost) 1 minute, or until softened.
2. Gradually beat in 1/2 cup sugar until dissolved.
3. Add eggs and vanilla; mix well.
4. Pour into prepared crust.
5. Cook on High 6–8 minutes, or until nearly set in center, rotating dish if cake is cooking unevenly.
### Sour Cream Topping
1. Combine sour cream and remaining 2 Tbsp granulated sugar. Blend well.
2. Spread carefully and evenly over filling.
3. Cook on High 1-1/2 to 2-1/2 minutes, rotating after 1 minute. Edges should be set and center soft.
4. Cool to room temperature. Refrigerate at least 12 hours.
### Raspberry Sauce
1. Place frozen berries in a 4-cup glass measure. Cook on 50 (defrost) 3 to 3-1/2 minutes, or until thawed. Drain juice and reserve.
2. Combine cornstarch with 1 Tbsp raspberry juice; mix to make a paste. Stir in remaining juice. Stir in berries.
3. Cook on High for 6 minutes, stirring every 1 minute.
4. Stir in lemon juice. Chill before serving.
### Assembly
1. Serve raspberry sauce over sliced cheesecake.
2. Raspberry sauce may also be served over ice cream, pudding, or butter cake. Yields 3/4 cup sauce. -
New York Cheesecake
Card 1 Front:
NEW YORK CHEESECAKE–FROM GOURMET'S BEST DESSERTS
FROM THE Editors of Gourmet, Random House
1 pound cream cheese, softened
1 pound ricotta cheese
1½ cups sugar
4 large eggs, at room temperature
½ stick (¼ cup) unsalted butter, melted & cooled
3 tablespoons all-purpose flour
3 tablespoons cornstarch
2½ teaspoons vanilla
2 cups dairy sour cream
In a large bowl with mixer cream together
cream cheese, ricotta cheese and sugar. Beat
in eggs, one at a time, beating well after each
addition. Add butter, flour, cornstarch, and
Card 1 Back:
vanilla and beat mixture until well-combined.
Fold in sour cream.
Turn into ungreased springform pan. Bake
cheesecake in the middle of preheated 325-degree
oven for 1 hour (the cake will be soft in the
center). Turn off heat (do not open the oven
door) and let the cake remain in the oven for
2 hours.
Remove cake from the oven, set it on a rack
and let it cool completely in the pan. Chill
cheesecake, loosely wrapped, for at least 2
hours. Remove sides of the pan and transfer
cake to a cake stand or plate.
Makes 1 9-inch cheesecake.
---
# New York Cheesecake
*Recipe by the Editors of Gourmet, Random House*
*Makes 1 9-inch cheesecake*
## Ingredients
- 1 pound cream cheese, softened
- 1 pound ricotta cheese
- 1 1/2 cups sugar
- 4 large eggs, at room temperature
- 1/2 stick (1/4 cup) unsalted butter, melted & cooled
- 3 Tbsp all-purpose flour
- 3 Tbsp cornstarch
- 2 1/2 tsp vanilla
- 2 cups dairy sour cream
## Instructions
1. In a large bowl with mixer, cream together cream cheese, ricotta cheese, and sugar.
2. Beat in eggs, one at a time, beating well after each addition.
3. Add butter, flour, cornstarch, and vanilla and beat mixture until well-combined.
4. Fold in sour cream.
5. Turn into an ungreased springform pan.
6. Bake cheesecake in the middle of a preheated 325°F oven for 1 hour (the cake will be soft in the center).
7. Turn off heat — do not open the oven door — and let the cake remain in the oven for 2 hours.
8. Remove cake from the oven, set it on a rack, and let it cool completely in the pan.
9. Chill cheesecake, loosely wrapped, for at least 2 hours.
10. Remove sides of the pan and transfer cake to a cake stand or plate. -
Dip
DIP
1 pint carton sour cream
1/2 cup town house chili sauce
1 envelope onion soup mix
1 tsp cream horseradish
Dash of tobasco
Blend together. Do not refrigerate before serving.
Garnish with parsley
Back: blank
---
# Dip
## Ingredients
- 1 pint carton sour cream
- 1/2 cup Town House chili sauce
- 1 envelope onion soup mix
- 1 tsp cream-style horseradish
- Dash of Tabasco
## Instructions
1. Blend all ingredients together.
2. Do not refrigerate before serving.
3. Garnish with parsley. -
California Dip
CALIFORNIA DIP
1 Pkg. Sour Cream 1 Pkg. Lawry's Dip Mix
or 1/2 Pkg. Lipton Onion Soup Mix
Stir dip mix or onion soup mix just as it comes from the
package into Sour Cream and blend thoroughly. Use as
a dip with your favorite brand of potato chips.
Variations: Add a little catsup to California Dip
OR Add pickle relish, mustard and a little milk or
cream for a delicious hamburger relish.
OR Combine 4 ounces blue cheese, crumbled, 2 tblsp.
brandy and 2 tblsp. chipped parsley with 1 pint
California Dip.
Back:
Henning
H.E. Erickson
Forest Lake
---
# California Dip
*Recipe from the kitchen of Henning E. Erickson, Forest Lake, Minnesota*
## Ingredients
### Base Dip
- 1 pint (16 oz) sour cream
- 1 pkg Lawry's Dip Mix (or 1/2 pkg Lipton Onion Soup Mix)
### Variation 1 — Cocktail Dip
- California Dip base (as above)
- Ketchup to taste
### Variation 2 — Hamburger Relish
- California Dip base (as above)
- Pickle relish to taste
- Mustard to taste
- Splash of milk or cream to thin
### Variation 3 — Blue Cheese Dip
- 1 pint California Dip base (as above)
- 4 oz blue cheese, crumbled
- 2 Tbsp brandy
- 2 Tbsp fresh parsley, finely chopped
## Instructions
### Base Dip
1. Stir dip mix or onion soup mix directly from the package into sour cream.
2. Blend thoroughly until well combined.
3. Serve as a dip with potato chips.
### Variation 1 — Cocktail Dip
1. Prepare California Dip base.
2. Stir in ketchup to taste.
### Variation 2 — Hamburger Relish
1. Prepare California Dip base.
2. Stir in pickle relish and mustard to taste.
3. Add a splash of milk or cream to reach desired consistency.
### Variation 3 — Blue Cheese Dip
1. Prepare California Dip base.
2. Fold in crumbled blue cheese, brandy, and finely chopped parsley.
3. Stir to combine; serve chilled. -
Blue Cheese Dip for Sugar Snap Peas
BLUE CHEESE DIP FOR
SUGAR SNAP PEAS
Makes 1 cup for $1.23.
Dairy sour cream (8 ounces)
1 envelope (0.7 ounce) blue cheese
salad dressing mix
1 tablespoon milk
Sugar Snap peas, washed and strung
Combine sour cream, salad dressing mix
and milk in small bowl.. Cover; chill about
2 hours. Use as dip for peas.
Back: blank
---
# Blue Cheese Dip for Sugar Snap Peas
*Makes 1 cup for $1.23*
## Ingredients
- 8 oz dairy sour cream
- 1 envelope (0.7 oz) blue cheese salad dressing mix
- 1 Tbsp milk
- Sugar snap peas, washed and strung
## Instructions
1. Combine sour cream, salad dressing mix, and milk in a small bowl.
2. Cover; chill about 2 hours.
3. Use as dip for peas.