Cream Cheese Braids Recipe

  
      Yield: 1 Servings
 
      1 c  sour cream
    1/2 c  sugar
      1 t  salt
    1/2 c  margarine,melted
      2 pk dry yeast
    1/2 c  water,Warm
      2    eggs,beaten
      4 c  flour
           FILLING
      2 pk (8-oz) cream cheese
    3/4 c  sugar
      1    egg,beaten
    1/8 t  salt
      2 t  vanilla
           GLAZE FROSTING
      2 c  powdered sugar
      4 T  milk
      2 t  vanilla

For the dough:
Heat sour cream over low heat.  Stir in sugar, salt and butter.  Cool
to lukewarm.  Sprinkle yeast over warm water in large bowl stirring
until yeast dissolves.  Add sour cream mixture, eggs and flour.  Mix
well.  Cover and refrigerate overnight.  Next day - divide dough into 4
equal parts.

For the filling:
Combine cream cheese and sugar in small bowl.  Add beaten egg, salt and
vanilla and mix well.

Roll each part into a 12 x 8 inch rectangle.  Spread 1/4 of cream
cheese filling on each rectangle.  Roll up jellyroll fashion beginning
at long side.  Pinch edges together and fold ends under slightly.
Place seam side down on a greased baking sheet.  Slit each roll at 2 "
intervals about 2/3 way through dough to resemble bread.  Cover and let
rise 1 hour in warm place.  Bake 375 degrees 12-15 minutes.  Cool
slightly and then spread with glaze.

For the Glaze:

Mix all together.  Makes 1 cup.

Creamy Red Beans And Rice With Caramelized Onions
 
      Yield: 6 Servings
 
      2 T  butter
      1 lg white onion,sliced
      3 c  hot rice (cooked in chicken
           -broth,Cooked
      1 cn red kidney beans,(16-ounce)
           -drained
    1/2 c  sour cream
    1/2 c  Asiago cheese,Grated
    1/4 t  black pepper,Freshly Ground

Melt butter in large skillet over medium heat. Add onions; cook
until onions begin to brown (about 8
minutes). Add rice, beans, sour cream, cheese and black pepper. Stir
until well blended and cheese
is melted.

winner USA Rice Federation contest