Okay, here's the deal - I threw out the last of the sour cream and don't have any yogurt either. I just got back from the store and refuse to go back for 'just' sour cream.
The sour cream was/is supposed to be for one of those cheesy hash brown casseroles. While I know it won't have the 'tang'... what do think about a slurry of milk, cream and butter? I'll even throw in some extra-sharp cheddar in with the regular cheese...
Yep. Decision made. Thanks for your help. LOL I'll let you know how it turns out.
Okay, here's the deal - I threw out the last of the sour cream and don't have any yogurt either. I just got back from the store and refuse to go back for 'just' sour cream.
The sour cream was/is supposed to be for one of those cheesy hash brown casseroles. While I know it won't have the 'tang'... what do think about a slurry of milk, cream and butter? I'll even throw in some extra-sharp cheddar in with the regular cheese...
Yep. Decision made. Thanks for your help. LOL I'll let you know how it turns out.
Syssi (yet, occasionally, still Cyndi)
I do not throw out sour cream unless it's moldy...I mean, what could go wrong with it - worst case, it goes sour. Surprise!
Okay, here's the deal - I threw out the last of the sour cream and don't have any yogurt either. I just got back from the store and refuse to go back for 'just' sour cream.
The sour cream was/is supposed to be for one of those cheesy hash brown casseroles. While I know it won't have the 'tang'... what do think about a slurry of milk, cream and butter? I'll even throw in some extra-sharp cheddar in with the regular cheese...
Yep. Decision made. Thanks for your help. LOL I'll let you know how it turns out.
Cooking is all about experimentation. Try making a rouxe out of the ingredients you have. Hopefully, you have some flour on hand for a rouxe, then use that in your casserole ... or else, prevail upon someone else to get some sour cream for you.
The sour cream was/is supposed to be for one of those cheesy hash brown casseroles. While I know it won't have the 'tang'... what do think about a slurry of milk, cream and butter? I'll even throw in some extra-sharp cheddar in with the regular cheese...
Yep. Decision made. Thanks for your help. LOL I'll let you know how it turns out.
Cooking is all about experimentation. Try making a rouxe out of the ingredients you have. Hopefully, you have some flour on hand for a rouxe, then use that in your casserole ... or else, prevail upon someone else to get some sour cream for you.
I didn't reply to the original post because I was pretty sure that if Cyndi did what she said she was going to do, the casserole would turn out fine. It's basically rich cheesy scalloped potatoes. The potatoes are shredded rather than sliced, but that ought to *help* them absorb excess liquid. There shouldn't be any need for a roux.
The sour cream was/is supposed to be for one of those cheesy hash brown casseroles. While I know it won't have the 'tang'... what do think about a slurry of milk, cream and butter? I'll even throw in some extra-sharp cheddar in with the regular cheese...
Yep. Decision made. Thanks for your help. LOL I'll let you know how it turns out.
Cooking is all about experimentation. Try making a rouxe out of the ingredients you have. Hopefully, you have some flour on hand for a rouxe, then use that in your casserole ... or else, prevail upon someone else to get some sour cream for you.
I didn't reply to the original post because I was pretty sure that if Cyndi did what she said she was going to do, the casserole would turn out fine. It's basically rich cheesy scalloped potatoes. The potatoes are shredded rather than sliced, but that ought to *help* them absorb excess liquid. There shouldn't be any need for a roux.
Bob
I would have added some cream cheese.
-- It's not a question of where he grips it! It's a simple question of weight ratios!
A five ounce bird could not carry a one pound coconut.
"Bob" <virtualgoth@die_spammer.biz> wrote in message news:[email hidden]...
Quoted message said:
Stan replied to Cyndi:
Quoted message said:
Quoted message said:
The sour cream was/is supposed to be for one of those cheesy hash brown casseroles. While I know it won't have the 'tang'... what do think about a slurry of milk, cream and butter? I'll even throw in some extra-sharp cheddar in with the regular cheese...
Yep. Decision made. Thanks for your help. LOL I'll let you know how it turns out.
Cooking is all about experimentation. Try making a rouxe out of the ingredients you have. Hopefully, you have some flour on hand for a rouxe, then use that in your casserole ... or else, prevail upon someone else to get some sour cream for you.
I didn't reply to the original post because I was pretty sure that if Cyndi did what she said she was going to do, the casserole would turn out fine. It's basically rich cheesy scalloped potatoes. The potatoes are shredded rather than sliced, but that ought to *help* them absorb excess liquid. There shouldn't be any need for a roux.
Bob ================
Didn't need it after all - that particular recipe wasn't the one I normally use anyway. It turned out really good without it. Maybe next time.
"Mr Libido Incognito" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Bob wrote on 06 Aug 2005 in rec.food.cooking
Quoted message said:
Stan replied to Cyndi:
Quoted message said:
> The sour cream was/is supposed to be for one of those cheesy > hash brown casseroles. While I know it won't have the > 'tang'... what do think about a slurry of milk, cream and > butter? I'll even throw in some extra-sharp cheddar in with > the regular cheese... > > Yep. Decision made. Thanks for your help. LOL I'll let you > know how it turns out.
Cooking is all about experimentation. Try making a rouxe out of the ingredients you have. Hopefully, you have some flour on hand for a rouxe, then use that in your casserole ... or else, prevail upon someone else to get some sour cream for you.
I didn't reply to the original post because I was pretty sure that if Cyndi did what she said she was going to do, the casserole would turn out fine. It's basically rich cheesy scalloped potatoes. The potatoes are shredded rather than sliced, but that ought to *help* them absorb excess liquid. There shouldn't be any need for a roux.
Bob
I would have added some cream cheese.
============
Yummm! That does sound good. Maybe a bit sweeter than I would've needed considering the rest of the menu and because I already had cream cheese in the French Toast... I used the bag of Ore Ida stuff, cubed, and there definitely wasn't any problems with excess liquid... All turned out great.
If I were Henry VIII I wouldn't have to worry about what to do with all of these leftovers.
Didn't see the original post.. but what if some milk were soured with vinegar or lemon juice and allowed to thicken up.. strain off excess moisture as in making yogurt cheese?
I do that all the time to make "buttermilk". In fact I am going to make some salad dressing from it this afternoon.
Didn't see the original post.. but what if some milk were soured with vinegar or lemon juice and allowed to thicken up.. strain off excess moisture as in making yogurt cheese?
Debbie =============
Yep, that could have worked - but then I realized that I was looking at the wrong recipe and didn't need the sour cream after all. LOL Confusion happens sometimes (or a lot... <G>😉.
Okay, here's the deal - I threw out the last of the sour cream and don't have any yogurt either. I just got back from the store and refuse to go back for 'just' sour cream.
The sour cream was/is supposed to be for one of those cheesy hash brown casseroles. While I know it won't have the 'tang'... what do think about a slurry of milk, cream and butter? I'll even throw in some extra-sharp cheddar in with the regular cheese...
Yep. Decision made. Thanks for your help. LOL I'll let you know how it turns out.
Syssi (yet, occasionally, still Cyndi)
I'm thinking you might be able to sour some milk with either lemon or vinegar?
Okay, here's the deal - I threw out the last of the sour cream and don't have any yogurt either. I just got back from the store and refuse to go back for 'just' sour cream.
The sour cream was/is supposed to be for one of those cheesy hash brown casseroles. While I know it won't have the 'tang'... what do think about a slurry of milk, cream and butter? I'll even throw in some extra-sharp cheddar in with the regular cheese...
Yep. Decision made. Thanks for your help. LOL I'll let you know how it turns out.
Syssi (yet, occasionally, still Cyndi)
I'm thinking you might be able to sour some milk with either lemon or vinegar?
"~patches~" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Rick & Cyndi said:
Okay, here's the deal - I threw out the last of the sour cream and don't have any yogurt either. I just got back from the store and refuse to go back for 'just' sour cream. <snip> Syssi (yet, occasionally, still Cyndi)
I'm thinking you might be able to sour some milk with either lemon or vinegar?
====
True but I didn't do either as I realized I was looking at the wrong recipe anyway... 🙂 It happens sometimes.
"~patches~" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Rick & Cyndi said:
Okay, here's the deal - I threw out the last of the sour cream and don't have any yogurt either. I just got back from the store and refuse to go back for 'just' sour cream. <snip> Syssi (yet, occasionally, still Cyndi)
I'm thinking you might be able to sour some milk with either lemon or vinegar?
====
True but I didn't do either as I realized I was looking at the wrong recipe anyway... 🙂 It happens sometimes.
