| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
pk |
Frozen kernel corn |
| 8 |
oz |
Whipping cream |
| 8 |
oz |
Homogenized milk |
| 1/4 |
ts |
M.s.g. (Accent) I'm not sure if my mom uses this. I didn't when I made it. |
| 1 |
pn |
White or cayenne pepper |
| 3 |
tb |
Melted butter |
| 1 |
ts |
Salt |
| 6 |
ts |
Sugar |
| 3 |
tb |
Flour |
|
|
Parmesan cheese |
INSTRUCTIONS
Someone already posted a version of Gulliver's corn and since they got it
from Gullivers, I guess it is the authentic version. However, the one we
have used for years is as follows:
Combine all ingredients except butter, flour and Parmesan cheese in a pot
and bring to a boil. Simmer 5 minutes. Blend butter with flour; add to
the corn, mix well and remove from heat. Put finished corn in heatproof
casserole, sprinkle with Parmesan cheese and place under a broiler until
evenly browned. Serves 8.
Posted to EAT-L Digest 21 October 96
Date: Mon, 21 Oct 1996 20:53:04 -0700
From: Laurie Murphy <laurie@SONIC.NET>
A Message from our Provider:
“Many people give thanks to God when He gives. Job gave thanks when He took.”