Monday, February 14, 2011

SOUR CREAM CUT-OUTS: Best Sugar Cookies Ever

Original Recipe Yield 4 dozen
1 cup butter, softened
1 cup white sugar 
2 eggs
1 cup sour cream
1 1/2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
6 1/2 cups cake flour
1.Preheat oven to 375 degrees F (190 degrees C).
2.In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Stir in baking soda, baking powder and salt; gradually mix in flour to form a dough that is stiff enough to roll out. More or less flour may be necessary.
3.Roll out dough on a lightly floured surface and cut into shapes using cookie cutters. Place cookies 2 inches apart on un~greased cookie sheets.
4.Bake for 10 minutes in the preheated oven, or until firm and the center appears dry. Cookies will stay white, so be careful not to over bake.
*Submitted by Liz Porter

Wednesday, February 9, 2011

Salmon Patties with Dill Sauce

1 can salmon (14.75 oz) -or 2 4" squares leftover salmon
1 tsp. garlic salt
1/2 Cup leftover (cooked) rice, wild rice, or rice-a-roni (optional)
2 Tbsp. flour
1 egg
1 tsp. parsley
3 oz. cream cheese, softened

Dill Sauce:
1/3 Cup sour cream
1/3 Cup Mayonnaise
1 Tbsp. finely chopped onion
1 tsp. lemon juice
1 tsp. prepared horseradish
3/4-1 tsp. dill weed
1/4 tsp. garlic salt
pepper to taste

Place drained salmon in bowl & flake evenly with a fork--or flake leftover salmon.
Add all remaining ingredients. Stir together.
Shape into patties -burger size or less.
Cook in oil in skillet over med heat until browned on each side. Turn once while frying.

Makes approximately 5 patties.
Serve with Dill Sauce
Add a salad & veggie for a great meal!

*Submitted by Marilyn Poulsen