Allegheny Valley Farms

Sour Cream

  · Farm fresh, vat set and non-homogenized sour cream.

· Made from Brown Swiss milk and 40% fat cream, both from local dairies.

· Mark developed a special process that he uses to manufacture and create a fantastic sour cream that is pleasing to the palate and holds up amazingly well. 

· Adaptable for quality minded users…restaurants, food service, manufacturing ingredient, and home use.


  · Farm produced using fresh milk from Brown Swiss cows, raw sugar, fresh fruit puree’, and probiotics.

· Good for bakers, restaurants, food service operators, and grab ‘n’ go facilities.

· Vanilla or Plain is a fantastic addition to smoothies and parfaits.

Ranch Dip

  ·  Farm made using our sour cream and a variety of seasonings to produce event-ready options.

· Used for a topping for vegetables, meats and pasta dishes.



Yogurt Recipes

Smoothie Bowls

Puree 2 cups cubed honeydew, 1 chopped kiwi, 1 cup ice, ½ cup plain yogurt, 2 T honey, and 1 T lime juice. Pour into 2 bowls, top with chia seeds, shredded coconut or fresh berries.

Farm Tortellini

Whisk 1 cup plain yogurt with 2 T lemon juice, 1 grated garlic clove and ¼ t kosher salt.

Warm 1 T butter and 1 T olive oil with a pinch of cayenne pepper, dried mint and kosher salt in a saucepan.

Toss 9 oz of cooked tortellini with the yogurt sauce.

Drizzle with spiced butter.

Roasted Beet Salad

Drizzle 4 medium beets with olive oil. Wrap in foil and roast in a 400 degree oven, until tender.

Cool, peel and cut into slices or chunks.

Whisk 1/3 cup plain yogurt with 2 T whole grain mustard, 2 T white wine vinegar, minced shallots & chopped dill.

Toss with beets.


Sour Cream Recipes

Sour Cream Chicken Enchiladas

1 bunch cilantro 2 skinless boneless chicken breast halves, cooked & shred

1 cup sour cream 1 onion

2 (7 oz) can jalapeno salsa 12 (6 inch) flour tortillas

2 (7 oz) can prepared green chile salsa 2 cups shredded cheddar cheese


To make sour cream mixture: in a blender or food processor, puree cilantro, sour cream, jalapeno salsa and ½ can of the green chile salsa. Set aside.

To make Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1 ½ cans of green chile salsa. Mix well.

Preheat oven to 350 degrees.

Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into a 9 X 13 baking dish to coat the bottom. Place 2 heaping T of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sour cream mixture over all and top with shredded cheese.

Cover dish tightly with aluminum foil and bake at 350 degrees for about 30 minutes, or until dish is heated through and bubbling.


Sour Cream Chicken Quiche


1 (9 inch) frozen pie crusts, thawed

1 tablespoon olive oil

1/4 cup chopped onion

1/4 cup chopped green bell pepper

1 tablespoon all-purpose flour

1 cup chopped cooked chicken breast

1/4 teaspoon salt

1/4 teaspoon nutmeg

1/4 teaspoon black pepper

1/2 cup shredded Cheddar cheese

1/4 cup shredded Swiss cheese

2 eggs, slightly beaten

3/4 cup milk

3/4 cup sour cream


Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie plate with thawed pie crust. Keep in refrigerator until ready to fill.

In medium frying pan, heat olive oil on medium-high. Add onion and green pepper. Cook three minutes, stirring frequently. Add flour and cook for two minutes, stirring frequently. Stir in chicken, salt, nutmeg and pepper. Spread this mixture over bottom of unbaked pie shell and top with Cheddar and Swiss cheese.

Combine eggs, milk and sour cream, mix until smooth. Pour over chicken mixture.

Bake in preheated oven for 20 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake 30 to 35 minutes until inserted knife comes out clean.


Rabbit Recipe

Hunter’s Rabbit

1/2 cup olive oil

1 rabbit, cut into 6 to 8 portions

Salt and freshly ground black pepper

15 medium-size mushrooms, quartered or


2 shallots, minced

1/3 cup all-purpose flour

Pinch dried thyme

Pinch dried parsley

1 bay leaf

1 cup tomato sauce

1 cup red burgundy wine

1 to 2 cups beef broth


Preheat the oven to 350 degrees F.

To a large warmed skillet over medium heat, add 1/4 cup of olive oil. Sprinkle the

rabbit with salt and pepper, to taste. Add the rabbit to the hot oil and brown on both

sides. Remove the rabbit to a medium-size casserole dish.

In that same skillet, over medium heat, add more olive oil. Add the mushrooms and

shallots and saute for about 2 minutes. Transfer the mushroom mixture to the

casserole. Sprinkle the flour, thyme, parsley and the bay leaf over the rabbit and stir

in the tomato sauce, wine, and the beef broth. You may add a pinch more of salt and

pepper if you wish. Cover with foil and put in the oven to bake until the rabbit is

tender, stirring every hour, about 2 to 3 hours. Rabbit meat should pull off easily from

the bone with a fork. Remove from the oven and serve.