My Menu Blog

• 1/2 cup sour cream
• 2 1/2 tbsp lime juice
• 1 tsp sugar
• 1/4 tsp chili powder
• 1/4 tsp ground cumin
• 4 boneles, skinless chicken breast halves, cut into strips
• 1 cup sliced green bellpepper
• 1 cup sliced red bell pepper
• 1 small red onion, sliced into thin rings
• 1/2 cup salsa
• 2 tbsp chopped cilantro or parsley
• 8 cups shredded romaine lettuce
• 1/2 cup shredded cheddar cheese

1. in a small bowl, combine sour cream, 1 1/2 tbsp lime juice, sugar, chili powder and cumin andchill until ready to use
2. cook chicken until done, browned
3. sautee bell peppers and onion in same pan 2-3minutes
4. add salsa and heat through
5. stir in remaining lime juice and cilantro/parsley, mix well
6. divide lettuce on 4 plates, top with warm chicken mixture
7. drizzle dressing and top with shredded cheese

1½ cups sugar
½ cup shortening
1½ cups drained and pitted sour cherries
1 cup chopped walnuts
2 cups sifted flour
3 eggs
4 tbs. sour cream
1 tsp. vanilla
1 tsp. soda

1. Drain cherries and spread on a paper towel to dry.
2. Cream sugar and shortening.
3. Add sour cream and well beaten eggs.
4. Add flour and soda half at a time and beat well.
5. Mixture will be thick and heavy.
6. Mix in vanilla and nuts by hand.
7. Fold in cherries until well combined with cake mixture.
8. Bake in loaf or angel food pan at 350° to 400° for 45 min. to 1 hr.

1 cup dried cherries, chopped
½ cup crumbled bleu cheese (about 2 oz.)
½ cup chopped walnuts
1 cup sour cream
¼ cup mayo
Vegetables, for dipping

1. In medium bowl, combing cherries, blue cheese, and walnuts.
2. Stir in sour cream and mayo; mix well.
3. Chill about 1 hr. to blend flavors.
4. Serve with veggies such as celery, carrots, cauliflower, broccoli, green or red bell peppers.

• 1 8-ounce package cream cheese, room temperature
• 1 cup gorgonzola cheese, crumbled
• 1/3 cup sour cream
• ¼ cup fresh chives, chopped
• 2 Tablespoons lemon juice
• ¼ teaspoon salt
• ¼ teaspoon pepper

1. Place the cream cheese, gorgonzola cheese, and sour cream into the food processor. Pulse until the mixture is combined.
2. Add the chives, lemon juice, salt and pepper. Pulse until all ingredients are completely mixed. Taste for additional seasoning.
3. Serve with grape clusters, sliced apples, pears, and toasted walnuts.

Preparation Time: 10 minutesYields: 2 cups

Ingredients:
3/4 lb mushrooms, finely chopped
1/4 cup finely chopped shallot
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons crème fraiche or sour cream
1 tablespoon finely chopped fresh tarragon
12 slices Black Forest or Virginia Ham (without holes; 10oz)
12 large eggs

Garnish: fresh tarragon leaves
Accompaniment: buttered brioche or challah toast
Special equipment: a muffin tin with 12 (1/2 cup) muffin cups

Preheat oven to 400 degrees F.
Prepare mushrooms:
Cook mushrooms and shallot in butter with salt and pepper in a large, heavy skillet over moderately high heat, stirring, until mushrooms are tender and liquid they give off is evaporated, about 10 minutes. Remove from heat and stir in crème fraiche and tarragon.

Assemble and Bake:
Fit 1 slice of ham into 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups). Divide mushrooms among cups and crack 1 egg into each. Bake in middle of oven until whites are cooked but yokes are still runny, about 15 minutes. Season eggs with salt and pepper and remove (with ham) from muffin cups carefully, using 2 spoons or small spatulas.

Cooks’ Note:
* The eggs in this recipe are not fully cooked, which may be of concern if salmonella is a problem in your area.

1 lb. cubed boneless, skinnless chicken breast
1 package mushrooms, sliced
1 small onion
minced garlic, to taste
1 cup sour cream
paprika

1. sautee garlic and onion in olive oil
2. add chicken, salt and pepper, cook until done
3. add mushrooms, cook until soft
4. add paprikash and sour cream

serve over egg noodles or brown rice