Scalloped Tomatoes

Scalloped Tomatoes

Ingredients:

1 medium sweet onion, peeled and sliced

Salt and pepper

1 stick butter, divided

1 cup milk

1/4 cup plain flour

3 ripe tomatoes, sliced

1 1/2 cups breadcrumbs


Directions:

Add sliced onions to a skillet; salt and pepper to taste. Add 1/2 stick butter and cook over medium-low heat until onions are soft (not brown). Layer onions in a glass baking dish. Melt remaining 1/2 stick butter in small saucepan over medium heat. Add milk and heat. Whip in flour and heat until thick; remove from heat. Whisk in 1/3 cup water (omit if sauce is not thick) and 1 teaspoon salt, set aside. Layer tomato slices over onion and cover with white sauce. Top with breadcrumbs and bake at 350 for 40 minutes.

Creamy Cucumber Dip

Creamy Cucumber Dip

Ingredients:

1 large unpeeled cucumber, sliced

1 (8-ounce) package cream cheese

2 tablespoons lemon juice

2 tablespoons green onions, finely chopped

Salt and pepper to taste


Directions:

Into a strainer, coarsely grate cucumber, reserving juice.  In medium bowl, mix cream cheese and lemon juice.  Stir in onions and cucumber.  Season with salt and pepper.  Thin with reserved cucumber juice, if needed.  Spoon into serving dish and garnish with cucumber slices.  Chill.  Serve Cucumber Dip with chips and/or fresh vegetables.

Serves 10 to 12.