Sour Cream Peach Pie

Featuring Purity Sour Cream


  • 1 (9") pie shell, baked
  • 5 cups sliced fresh peaches
  • 1/2 cup packed brown sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Dash salt
  • 1 1/2 cup Purity sour cream


Toss peaches with brown sugar, cornstarch, cinnamon, nutmeg and a dash of salt. Turn into baked pie crust. Pour sour cream over fruit. Cover edges with foil. Bake at 400ºF for 25 minutes, or until crust is golden. Serve hot or cold topped with a dollop of whipped cream.

Yield: 6 servings.

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Company Casserole


  • 16 ounce package angel hair pasta
  • 2 lbs lean ground beef
  • 1 bell pepper, chopped
  • 2 bunches green onions, chopped
  • 16 ounce can tomato sauce
  • 14 ounce can petite diced tomatoes
  • 1 ounce package spaghetti sauce mix
  • 1½ tablespoons Italian seasoning
  • 8 ounce package cream cheese or neuchâtel cheese, cubed
  • 8 ounce container PURITY SOUR CREAM
  • 16 ounce container PURITY COTTAGE CHEESE


Cook pasta according to package instructions, drain and divide equally in two 9 X 13-inch baking dishes, sprayed with vegetable spray. Brown ground beef in skillet and drain. Add peppers, onions, tomato sauce, tomatoes, spaghetti sauce and Italian seasoning; stir to mix. Cook over medium heat and add cream cheese, PURITY SOUR CREAM and PURITY COTTAGE CHEESE; stir to mix and allow cheese to melt. Pour equally over spaghetti in casserole dishes. Sprinkle each casserole with 1 cup cheese. Bake casserole at 350ºF for 30 minutes or until casserole is thoroughly heated. May freeze one casserole and bake later.

Yield: 10-12 servings.

Cheddar Potato Casserole

  • 22 ounce package frozen mashed potatoes
  • ¼ cup PURITY butter, divided
  • 2 cloves garlic, minced
  • ½ cup chopped green onions
  • 1 cup shredded cheddar cheese


Cook potatoes with PURITY SWEET ACIDOPHILUS MILK OR PURITY 1/2 PLUS AB according to package instructions. Melt 1 tablespoon butter in a small skillet over high heat; add garlic and onions and sauté slightly. Stir mixture into mashed potatoes; add remaining butter and sour cream and mix. Spread potato mixture in a 9 X 13-inch baking dish sprayed with vegetable spray. Bake at 350°F for about 25 minutes; sprinkle with cheese and bake an additional 5 minutes or until cheese melts. (May refrigerate for up to 24 hours before baking if desired.)

Yield: 6-8 servings.

Black Bean Layered Dip


  • 2 (15 ounce) cans black beans, rinsed and drained
  • 8 ounce carton PURITY SOUR CREAM
  • ½ cup reduced fat mayonnaise
  • 1.25 ounce package taco seasoning mix
  • 2 cups Mexican blend shredded cheese or sharp cheese or Monterey Jack cheese
  • 1 cup drained fresh salsa or pico de gallo (more or less to taste)
  • 1 bunch green onions, chopped
  • 1 cup shredded lettuce or torn lettuce leaves (more or less to taste)
  • 2 ounce can sliced black olives, drained


Spread black beans in the bottom of a large casserole dish or pie plate. Combine taco seasoning mix with PURITY SOUR CREAM and mayonnaise in a bowl and mix. Spread on top of black beans. Sprinkle cheese on top. Add pico de gallo and spread on top of cheese. Top with green onions and lettuce. Finish layered dip with black olives.

Yield: 8-10 appetizer servings.

Tailgaters Spicy Dip


  • 16 ounce package Odom’s Tennessee Pride Sausage
  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • 8 ounce package cream cheese, softened
  • 8 ounce container PURITY SOUR CREAM
  • 1 ½ cups shredded sharp cheddar, American or Monterey Jack cheese
  • 10 ounce can diced tomatoes and green chilies
  • 10 ounce package frozen, chopped spinach, thawed and drained
  • ½ cup PURITY MILK


Cook sausage, onion and garlic in large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain sausage and place in fondue pot or slow cooker. Add remaining ingredients and stir continually until cheeses are melted and all ingredients thoroughly heated. Serve with tortilla chips.

Yield: 10-12 appetizer servings.