| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jewish | Other | 1 | Servings |
INGREDIENTS
| 1 | tb | Pareve margarine |
| 1 | c | Non-dairy creamer |
| 1 | tb | Cornstarch |
| 1 | tb | White vinegar |
INSTRUCTIONS
From: traditions4u@atlsysnet.com (Joseph and Susan Schonberger) Date: Thu, 18 Jul 1996 19:45:17 -0400 I just recently came across a recipe for mock sour cream. Haven't tried and can't even remember where I got it. But here it is: Melt the margarine over low heat. Remove and stir in cornstarch until smooth. Add about 2 TBLS creamer and beat with a spoon until smooth. Return to low heat and gradually add creamer. Continue cooking and stirring until mixture comes to a boil. Lower heat and continue stirring until mixture is the consistency of custard. Remove from heat, add vinegar, and mix well. Cool. I hope it wasn't off of this group that I got the recipe. That would be embarressing! JEWISH-FOOD digest 266 From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”