Au Gratin Potatoes

Provided by Dawn Huber - 2001

1 can (10 and 3/4 ounce) condensed cream of chicken soup, undiluted
1 cup (8 ounce) sour cream
3/4 cup butter or margarine, melted and divided
3 tbsp dried, minced onion
1/2 tsp salt
1 package (32 ounce) frozen, southern style hash brown potatoes, thawed
2 1/2 cups shredded cheddar cheese
2 1/2 cups crushed corn flakes

In a large bowl, combine soup, sour cream, 1/2 cup butter, onions, and salt.  Stir in potatoes and cheese.  Transfer into a greased 13x9x2 inch pan.  Toss corn flakes and remaining butter.  Sprinkle over potatoes.  Bake uncovered at 350 degrees for 50 minutes or until heated through.  Yield is 8 to 10 servings

Coconut Sour Cream Cake

Provided by Carol Adams (1990)

1 box white cake mix
1/4 cup oil
3 eggs
1 8 ounce package of sour cream
1 can cream of coconut (coco lopez)

Mix all ingredients together.  Pour into 9x13" pan.  Bake at 350 degrees for 35-40 minutes

Icing:

1/2 box 10x sugar
2 tbs milk
1 tsp vanilla
2 3 ounce packages of cream cheese

Mix and spread on cake.  Sprinkle with coconut.  Serves 12-24

Sour Cream Pineapple Salad

Provided by Carol Myers (1990)


6 ounce package of orange or orange-pineapple flavored gelatin
3 cups boiling water
2 cups sour cream
1 cup nuts, chopped
2 cups crushed pineapple, drained

Dissolve gelatin in boiling water.  Gradually add sour cream with a whisk.

Add nuts and pineapple and pour into a dish.  Let stand until firm before serving.

Garnish with mandarin oranges and whipped cream if so desired.

Zucchini in Cream

Provided by Debbie Fritchman (2000)

6 small zucchini, sliced in half inch pieces (do not pare)
2/3 cups of sour cream
4 tbs butter
2/3 cups grated cheddar cheese
1 tsp salt
6 tbs parmesan cheese
1/4 cup of fresh bread crumbs

Simmer squash for about 10 minutes, drain, and place in an 8 inch pie pan.  Combine sour cream, butter, salt, and half of the cheddar cheese in a small saucepan.  Heat while stirring until blended.  Pour over the top of the zucchini, and top with bread crumbs and parmesan cheese.  Dot with cheddar cheese and butter.  Preheat oven to 375 degrees and bake for 10 to 15 minutes.