Spicy Corn

 1/2 cup creamy buttermilk dressing

1/2 cup shredded jack cheese

From the Luffman Family cookbook:

2 tbsp parsley, chopped

1/4 cup chopped green peppers

1/4 tsp pepper

1/4 cup chopped onion

dash of red pepper

1/4 cup chopped cucumber

2 cup fresh corn or cooked frozen corn

Combine buttermilk dressing, parsley, pepper, and red pepper. Pour over remaining ingredients, mix well, and chill before serving. Serves 6.

This was a staple dish at many family gatherings and potlucks

Gulliver's Creamed Corn

from Paul & Teresa Bradley

An old church pot luck recipe.

20 oz frozen whole kernel corn
1 cup heavy whipping cream
1 cup milk
1 tsp salt
1/4 tsp MSG
6 tsp sugar
pinch of white or cayenne pepper
2 tbsp. melted butter
2 tbsp. flour

Combine the first 7 ingredients in a pan. Bring to a boil over medium high heat, stirring often. Simmer, covered, for 5 minutes. Blend melted butter and flour together to make a roux, cook over medium heat for 2-3 minutes. Add roux to the corn mixture. Mix well to thicken, and then remove from heat. This much can be done ahead of time, and then thoroughly reheat the corn (covered in an oven) before the next step.

Place finished corn mixture in a 9x13 backing dish. Sprinkle with fresh shredded parmesan cheese and paprika. broil until evenly browned. Serve immediately.
Serves 8 to 10.