Summer Vegetables In Sour Cream Wcheese Recipes

CREAMY SUMMER VEGETABLE SALAD

Steps:

• In a large bowl, combine tomatoes, cucumbers, onion and radishes. In a small bowl, combine the remaining ingredients. Add to vegetables and toss to coat. , Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

VEGETABLE CHEESE SALAD

Steps:

• In a bowl, combine cheeses, cucumber, tomato, onion and peppers. In a small bowl, combine sour cream, mayonnaise, lemon and lime juice, garlic, mustard and seasonings; mix well. Pour over salad and toss to coat. Chill for 1 hour. Serve in a lettuce-lined bowl if desired.

CREAMY VEGETABLE CASSEROLE

Steps:

• Prepare vegetables according to package directions; drain and place in a large bowl. Stir in soup and cream cheese. , Transfer to a greased 1-qt. baking dish. Sprinkle with croutons. Bake, uncovered, at 375° for 25 minutes or until bubbly.

SUMMER VEGETABLE ENCHILADAS

Steps:

• Preheat the oven to 450 degrees F.
• Toss the cherry tomatoes, oil, chili powder, cumin, garlic, poblano, red onion, squash, 1 teaspoon salt and several grinds of pepper on a rimmed baking sheet. Roast, tossing once, until browned and tender, 7 to 10 minutes.
• Meanwhile, one at a time, hold the tortillas with metal tongs over a stovetop burner set on medium heat to brown slightly, about 30 seconds per side. Set aside.
• Pour one of the cans of enchilada sauce into a 9-by-13-inch baking dish. Pour the other can of enchilada sauce into a bowl.
• To assemble the enchiladas, dip a tortilla into the bowl of enchilada sauce, then lay on a plate. Sprinkle some of the Monterey Jack down the middle, followed by some of the roasted vegetables. Roll it up tightly, then place seam-side down in the baking dish. Repeat with the rest of the tortillas and most of the Monterey Jack (save a little cheese for topping).
• Pour the remaining enchilada sauce from the bowl over the enchiladas, then top with the remaining cheese. Add a final sprinkling of chili powder, then bake until hot and bubbly, 15 to 17 minutes. Let sit for 10 minutes before serving, to ensure the enchiladas stay together when serving. Top with cilantro and serve with sour cream.

SUMMER VEGETABLES IN SOUR CREAM W/CHEESE

Steps:

• 1. Preheat oven to 375^. Spray a 9 x 13-inch pan with olive oil; set aside. --- In a medium skillet , heat 2 Tablespoons of olive oil and sauté the onions,and shallot over medium heat for 8 minutes, until clear. Add the garlic and cook for 1 more minute. Stir in the sour cream and flour. Remove from heat. Spread the onion mixture over bottom of prepared pan; reserving about 1/2 cup.
• 2. Slice the vegetables as directed. Layer them alternately in the dish on top of the onion mixture, very close together, and making about 3 or 4 stand up rows. Sprinkle with the salt and pepper, and sprinkle with the thyme and drizzle with the 1/2 cup reserved sour cream/onion mixture and a little olive oil.
• 3. Cover the dish with foil and bake for 35 to 40 minutes, until vegetables are tender, especially the potatoes. Uncover and sprinkle the cheese over top, and bake for another 30 minutes or until browned. Sprinkle with paprika if desired.