You Asked For It: Sour cream recipes for Salsa Dip and Easy Chicken Bake

By Ellen Folkman, Times Correspondent
In Print: Wednesday, October 28, 2009

ELLEN FOLKMAN (photo, food styling) | Special to the Times

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Today we run the last of the sour cream recipes for Linda Bittaker of Clearwater.

Deborah Griswold of Dunedin made the salsa dip recipe one day when unexpected company dropped in. She didn't want to serve just salsa and chips, so she foraged for additional ingredients. Voila! Salsa Dip.

Salsa Dip comes together easily and you can adjust the heat according to your taste. I used Paul Newman's Own medium. While the likely dipper is corn chips, vegetables sticks and cucumber rounds would also be good.

The second recipe, Easy Chicken Bake, comes from Jennie Miller of Crystal Beach. She found it in a magazine ad for Stove Top stuffing. It does call for a lot of convenience foods, but for a busy night, it's quick and easy. Toss a salad to add freshness. Cleanup is a breeze.

Recipe requests

With fall in the air, we have two requests from readers for apple recipes. The first is from Palm Harbor resident Karen Wenner for a crumb-topped apple pie recipe. The second is from Kris Gray of Dunedin and it's a recipe she has lost. It was for a harvest pound cake and it came from one of the supermarket checkout cookbooks a few years back. The book accidentally got donated before she could copy it. She hopes a reader has it to share, as it was a family favorite.

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail youaskedforit@tampabay.rr.com. Include your name, city and phone number.

>>easy

Salsa Dip

3 ounces cream cheese, softened to room temperature

4 ounces sour cream

8 ounces salsa

In a mixing bowl, beat softened cream cheese and sour cream together. Fold in, by hand, the salsa until combined. Refrigerate until ready to serve. Serve with corn chips.

Source: Deborah Griswold, Dunedin

>>easy

Easy Chicken Bake

1 package Stove Top chicken stuffing mix

1 can cream of chicken soup

1/3 cup sour cream

1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces

1 (16-ounce) bag frozen mixed vegetables, thawed and drained

Preheat oven to 400 degrees. Prepare stuffing according to package directions; set aside.

In a 9- by 13-inch baking dish, combine cream of chicken soup and sour cream until blended. A whisk works well for this. Add chicken and vegetables stirring to coat and evenly distribute in dish. Top evenly with the prepared stuffing. Bake 30 to 40 minutes, or until the chicken is cooked through.

Makes 6 servings.

Source: Jennie Miller, Crystal Beach

[Last modified: Oct 27, 2009 04:30 AM]