1. Salt fish and sprinkle with lemon juice.
2. Preheat oven to 350 degrees.
3. Place fish in greased baking dish and cover generously with sour cream.
4. Bake uncovered 20 minutes.
5. Garnish with lemon wedges.

1. Salt fish and sprinkle with lemon juice.
2. Preheat oven to 350 degrees.
3. Place fish in greased baking dish and cover generously with sour cream.
4. Bake uncovered 20 minutes.
5. Garnish with lemon wedges.

1. Cook peeled potatoes until tender, then mash.
2. Add sour cream, cheese, onion, milk, salt and pepper.
3. Mix well and turn into buttered 9-by-13 inch pan or large soufflé dish.
4. Combine melted butter and bread crumbs, then sprinkle over top.
5. Bake at 350 degrees for 50 minutes.

Can be prepared in advance and frozen.

1. Salt cucumbers and onions and set aside for 1 hour, then drain.
2. Combine sour cream, vinegar, pepper, sugar, dill and chives.
3. Pour over cucumbers.
4. Refrigerate one hour before serving.

1. Combine all ingredients, stir to blend.
2. Beat at medium speed of mixer for 5 minutes, scraping sides often.
3. Pour into greased 12-cup Bundt pan
4. Bake in 350-degree oven for 1 hour.
5. Cool in pan on rack for 15 minutes.

Freezes well

Cake

1. Cream butter until soft.
2. Add sugar and cream until light and fluffy.
3. Add eggs, one at a time, beating well.
4. Sift flour, baking soda, baking powder and salt together.
5. Add dry ingredients alternately with sour cream.
   (begin and end with flour mixture)
6. Stir in vanilla.
7. Pour half of batter into slightly greased 9-by-9 inch baking pan.
8. Cover with half of nut filling and topping mixture
9. And pour remaining batter over nut mixture
10. Then top with remaining nut mixture.
11. Bake at 350 degrees for approximately 30 minutes

Filling and Topping

1. Combine all ingredients and mix well.

1. Mix refried beans and taco sauce together in (9 inch) pie plate
2. Mix “light” sour cream and taco seasoning together.
3. Spread over refried bean mixture.
4. Top with grated cheese. Refrigerate at least 1 hour before serving.
5. Serve with Taco Chips.

Pound Cake

1. Combine all ingredients in large bowl, blend at low speed.
2. Beat 3 minutes at medium speed.
3. Pour into a greased and floured (10inch) Bundt pan.
4. Bake at 325-degree oven for 60 to 70 minutes or until top of cake springs
   back when lightly touched.
5. Cool cake upright in pan for 15 minutes. Invert and remove from pan,
   cool completely.
6. Glaze with Lemon Glaze

Lemon Glaze

1. Blend confectioners sugar and lemon juice to make consistency
   to drizzle over cake.

1. Grease a 13-by-9 inch baking dish. Arrange blintzes in pan.
2. Beat eggs with remaining ingredients, pour over blintzes.
3. Bake at 350 degrees for 45 minutes. Serve at once.

1. In food processor with metal blade or in mixing bowl with electric mixer, mix salmon, cream cheese, green onions, dry soup mix, “light” sour cream and dill until well blended.
2. Stir in capers. Spread mixture into (3 cup) mold lined with plastic wrap or shape into log.
3. Refrigerate covered with plastic wrap until firm. Maybe refrigerated for up to 2 days. Serve with cucumber rounds, crackers or cocktail rye bread.

1. With rack in center, preheat oven to 350 degrees.
2. Line the bottom of a 10 inch spring-form pan with a round of wax paper, butter the paper and dust pan with flour,
   knocking out the excess.
3. Sift together flour, baking powder, and salt; set aside.
4. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time.
5. Using a large spatula, fold in sour cream and vanilla. Fold flour
   mixture into batter.
6. Spread half the batter in the buttered pan.
7. Combine topping ingredients and sprinkle ¾ of mixture over
   batter in the pan. Top with remaining batter and sprinkle
   with remaining pecan topping.
8. Bake until a wooden toothpick inserted into center
   comes out clean, about 1 hour.
9. Cool completely. Dust with confectioner’s sugar.