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Small Farmer's Journal
PO Box 1627
Sisters, Oregon 97759
800-876-2893
541-549-2064
agrarian@smallfarmersjournal.com
Mon - Thu, 8am - 4pm PDT

Sour Cream

Cucumbers in Dilled Sour Cream

  • 3 or 4 cucumbers, peeled and sliced
  • 1 part vinegar and 1 part water, enough to cover cucumbers
  • A little salt
  • 1 tablespoon sugar
  • 2 cups sour cream
  • Salt and pepper, to taste
  • 2 tablespoons lemon juice
  • 2 tablespoons tarragon vinegar
  • ½ cup chopped fresh dill
  • 2 green onions finely chopped

Marinate the sliced cucumbers in the vinegar, water, salt and sugar for at least 1 or 2 hours. Drain thoroughly.

Mix remaining ingredients together, then stir in the drained cucumbers and chill until ready to serve.

Sour Cream Corn Bread

  • 2 cups corn meal
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 2 eggs
  • 2 cups sour cream

Sift dry ingredients together.

Beat eggs and add sour cream.

Add to dry ingredients and mix well.

Pour into greased pan and bake in hot oven (400 degrees F) about 30 minutes.

Small Farmer's Journal

Small Farmer's Journal
PO Box 1627
Sisters, Oregon 97759
800-876-2893
541-549-2064
agrarian@smallfarmersjournal.com
Mon - Thu, 8am - 4pm PDT