Streusel Nut Coffee Cake

1 cup butter or margarine, softened
2 1/2 cups sugar, divided
4 eggs
2 tsp vanill aextract
2 tsp almond extract
4 cups all purpose flour
1 tsp baking soda
2 cups (16 oz) sour cream
1/2 cup chopped walnuts
3 tsp instant chocolate drink mix
2 tsp ground cinnamon

In a large mixing bowl, cream butter and 2 cups sugar. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour and baking soda. Add to the creamed mixture althernately with soure cream. Spoon half into a greased 10 intu tube pan.

In a bowl, combine the walnuts, drink mix, cinnamon and remaining sugar. Sprinkle half over batter. Top with remaining batter and nut minsture. Bake at 350 for 60-70 minute sor until a toothpick insreted near the encter comesout clena. Cool for 10 mintues before removing from pan to a wire rack to cool completley.

Marbled Sour Cream Cake

Nonstick vegetable cooking spray
1 cup semisweet chocolate morsels
1 package (18.25 oz) yellow cake mix
1 cup sour cream
1 cup water
3/4 cup vegetable oil
3/4 cup granulated sugar
4 eggs

1. Position rack in center ov oven and preheat to 375 degrees. Spray a 10 inch bundt pan with the cooking spray.

2. In a medium glass bowl, microwave chocolate morsels on high for 30 seconds. Stir to blend. Continue to microwave until morsels are melted and smooth, about 30 seconds longer. Set aside.

3. In a large bowl, combine cake mix, sour cream, water, oil, sugar and eggs. Using an electric mixer, beat until very well blended, about 2 minutes.

4. Spoon 2 cups of cake batter into melted chocolate, then mix throroughly to form chocolate batter. Spoon chocolate batter and yellow batter alternately into prepared pan.

5. Bake until a toothpick inserted into center of ckae comes out clean, about 55 minutes. Transfer pan to a cooling rack and cool completely, or refrigerate for 30 mintues. Inver cake into a plattter, then carefully remove pan.

Cover tightly and store at room temperature for up to 3 days.

Hamburger Stroganoff

1 bag (12 oz) yolk free egg noodles
1 lb extra lean ground beef
1 large onion, chopped
1 tsp bottled minced garlic
2 cups sliced fresh mushrooms
1 9-oa package frozen french style green beans
1/4 cup dry sherry
1 tbs ketchup
2 tsp dijon mustard
1 1/2 tsp worcestershire sauce
1/2 tsp paprika
1 can (10 3/4 pz) reduced fat cream of mushroom soup
2/3 cup reduced fat sour cream
salt and black pepper

Place the noodles in 2 1/2 quarts of alrady boiling unsalted water and cook 5 mintues.

Heat a 12 inch non stick skillet over medium heat.

Add the beef to the skillet, raise the ehat to medium-hgh, and cook, stirring often, turning and breaking up the meat as it begins to brown. Coarsely chop the onion, adding it to the skillet as you chop. Add the garlic and mushrooms. Continue to cook, stirring frequently, until the meat is crumbled and browned, about 5 mintues. Add the green beatns to the pasta pot, cover the pot to bring it back to a boil, then crack the lid, and cook until the noodles are tender and the beans heated through, about 5 mintues more.

Meanwhile, add the sherry, ketchup, mustard, worcestershire, paprika and mushroom soup to the skillet. Stir well until it is completely incorporated. Lower the heat to simmer the mixture, then add the sour craem and continue to cook, stirring constantly, until the soure cream is completely incorporated, about 1 mintued. Season with salt and pepper.

Drain the noodles and toss to evenly distribute the beans. Place some on each of the serving plates. Top with the sauce and serve.

Serves 6.

Apple Slaw

3/4 cup sour cream
1/4 cup granulated sugar
3 tbs apple cider vinegar
2 tbs dry ranch salad dressing mix
1 package (8 oz) shredded cabbage and carrots
3 green apples, cored and diced
4 green onions, thinly sliced
salt and pepper

1. Whisk sour cream, sugar, vinegar, and ranch seasoning in a large bowl to blend.

2. Add cabbage mixture, apples and green onions. Toss to coat.

3. Season to taste with salt and pepepr. Cover tightly and chill 20 mintues or up to 4 hours. Serve cold.

Curried Bow Tie Salad

3/4 cup sour cream
2 tsp curry powder
2 cans (8 oz each) pineapple chunks, drained
1 ripe avacado, peeled, pitted and sliced
1 medium red apple, cored and sliced
8 oz bow tie pasts
salt

1. In a large bowl, mix sour cream and curry powder to blend. Fold in pineapple, avocado, and apple.

2. Cook pasta in a pot of boiling salted water until just tender, about 5 mintues. Drain. Rinse pasta under cold water to cool, then let drain well. Fold pasta into sour cream mixture. Refrigerate until cold, about 15 mintues. Season salad to taste with salt and serve.

Black Bean Quesadilla

2 10-inch flour tortillas
1 cup canned refried black beans
1 cup chunky salsa
1 cup mexican style shredded cheese
1/2 cup prepared quacamole
2 tbs sour cream

1. Preheat oven to 400'. Lay one tortilla on a clean work surface. Spread the beans evenl over the tortilla. Soon 3/4 cup of the salsa over the beans, then sprinkle with the cheese. TOp with the second tortilla

2. Place the quesadilla on a foil covered cookie sheet. Bake for approx 15 minutes or until the cheese is melted and the top is crisp and brown. Meanwhile swirl the quacamole and sour cream together in a small bowl.

3. Cut the quesadilla into 4 equal portions. Serve with the quacamole mixture and remaining salsa.

Leftovers: Cover tightly and refrigerate; store for up to 1 day. Redeat in a 400 degree oven for about 10 minutes or until hot.

Strawberry Bread

1 cup butter
1 1/2 cup sugar
1 tsp vanilla extract
1/4 tsp lemon extract
4 eggs
3 cup all purpose flour
1 tsp salt
1/2 tsp baking soda
1/4 tsp cream of tartar
1 cup strawberry preserves
1/2 cup sour cream
1/2 cup chopped pecans

Cream butter, sugar and extracts together in a big bowl. Add the eggs, one at a time, beating after each addition. Add dry ingredients alternately with preserves and sour cream. Fold in pecans. Pour into 2 greased and flour loaf pans. Bake at 350' for 50-60 minutes. Let cool in pans for 10 minutes before removing.