Scalloped Corn

This is from my new Gooseberry patch recipe book. It is called Comfort Foods and just in time for the fall/winter weather. There are several things I have already starred to make. Double Toffee Coffee Cake (perfect to take to Lamar next weekend), Bacon Cheeseburger Meatloaf, and a potatoe soup. So be on the lookout for several new posts from it! I knew I was going to make the pretzel dogs tonight and was looking for a side besides are usual rut of potatoe chips we've been in.

Scalloped Corn
1 can Whole Kernel Corn
1 can Cream Corn
3/4 cup milk
1 egg
1 cup bread crumbs (use regular not italian..trust me)
1/2 cup onion (due to our dislike I left out)
1/2 cup green peppers (if I had put in something green hubby wouldn't have eaten)
4 slices bacon--cooked to a crisp and crumbled
2 tbl butter

Preheat oven to 350.
Mix first 3 together, then stir in egg-peppers. Pour into a greased 1 1/2 cup casserole dish. Place bacon and butter on top.
Cook in preheated oven for 30-35 minutes.

Ina's Creamy Cucumber Salad

My favorite Food Network Chef is Ina. I tape all of her new episodes and when I saw this episode I wrote the recipe down without even going on line to get it! I knew it would be perfect for our BBQ we were hosting, and it was, and I got rave reviews from it!

Ingredient

4 hothouse cucumbers, thinly sliced (3 to 4 pounds)
2 small red onions, thinly sliced in half rounds (We didn't use)
Kosher salt
4 cups (32 ounces) plain whole-milk yogurt
1 cup (8 ounces) sour cream
2 tablespoons champagne vinegar or white wine vinegar
1/2 cup minced fresh dill
1 1/2 teaspoons freshly ground black pepper
Directions
Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl. Pour them into a colander and suspend it over a bowl. Wrap the bowl and colander with plastic wrap, and place in the refrigerator to drain for at least 4 hours or overnight. Discard the liquid that collects in the bowl.

Pour the yogurt into a sieve lined with a paper towel and suspend it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight. Discard the liquid that collects in the second bowl.

When the cucumbers are ready, roll them up in paper towels or a kitchen towel and press the towel lightly to remove most of the liquid. Place the cucumbers and yogurt in a large bowl with the sour cream, vinegar, dill, 2 teaspoons salt, and the pepper. Toss well and refrigerate for a few hours to allow the flavors to blend. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and serve chilled.