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Sour Cream Olive Dip

A historical recipe from Collectors' Items, by Spice Islands Company (1959).

A historical recipe

Collectors' Items: Fifty Superb Recipes from Spice Islands, by Spice Islands Company (1959). Project Gutenberg eBook #62345.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Collectors' Items, by Spice Islands Company (1959). Digitised by Project Gutenberg, eBook #62345 (https://www.gutenberg.org/ebooks/62345). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. 2 teaspoons SPICE ISLANDS Chicken Seasoned Stock Base 1 tablespoon boiling water 1 teaspoon SPICE ISLANDS Instant Minced Onions 1 teaspoon Worcestershire sauce 1 cup sour cream (8-ounce carton) ½ cup minced ripe olives 1 teaspoon SPICE ISLANDS BEAU MONDE Seasoning Combine Chicken Stock Base and boiling water;
  2. stir to dissolve.
  3. Add Instant Minced Onions and Worcestershire sauce.
  4. Let stand about 10 minutes.
  5. Stir in sour cream, minced ripe olives and Beau Monde Seasoning.
  6. Chill an hour or so for flavors to blend.
  7. Makes about 1½ cups dip.
  8. Winter Relish (3½ Cups) 2 cups finely shredded cabbage 4 tablespoons SPICE ISLANDS Green Bell Peppers 2 tablespoons SPICE ISLANDS Red Bell Peppers 2 tablespoons SPICE ISLANDS Instant Minced Onions 2 teaspoons salt ¼ teaspoon SPICE ISLANDS Celery Salt ¼ cup SPICE ISLANDS White Wine Vinegar 2 tablespoons sugar ¼ teaspoon SPICE ISLANDS Whole Mustard Seed Combine cabbage, Green and Red Peppers, Onions, salt, and Celery Salt in a bowl;
  9. chill.
  10. Mix Vinegar, sugar, and Mustard Seed;
  11. stir well and toss lightly with vegetables just before serving.