Monday, November 24, 2008

Treasured Thanksgiving Recipes

Gulliver's Creamed Corn

2 (20-ounce) packages frozen corn
1 cup (8 ounces) whipping cream
1 cup (8 ounces) milk
1 teaspoon salt
6 teaspoons sugar
Pinch of white or cayenne pepper
2 tablespoons melted butter
2 tablespoon all-purpose flour
1/2 cup grated Parmesan cheese
Combine all ingredients, except butter and flour, in a pot and bring to a boil. Reduce heat and simmer 5 minutes.
Blend melted butter with flour in a small saucepan, add to the corn pot, mix well and remove from heat.
Pour corn mixture into a heat proof casserole, sprinkle with Parmesan cheese and place under a broiler until evenly browned, watch carefully as it will brown quickly.

A Thanksgiving staple in  our house!


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