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| rdfs:label | - Creamed Corn from Gulliver's Restaurant
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| rdfs:comment | - Creamed Corn from Gulliver's Restaurant 6 ears of corn 1 cup whipping cream 2 t. salt 1 t. sugar 1/2 t. msg (optional) Margarine 2 t. flour Grated Parmesan cheese Cut corn from cob and put in pan with whipping cream. Bring to a boil. Reduce heat and simmer 5 minutes. Stir in salt, sugar and msg. Melt 2 t. butter in small pan and stir in flour. Don't brown. Stir butter/flour roux into corn and cook until slightly thickened. Turn corn into ovenproof dish. Sprinkle with cheese and dot with butter. Brown under broiler. Serves 8 to 10 Source: My Old Recipes
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| abstract | - Creamed Corn from Gulliver's Restaurant 6 ears of corn 1 cup whipping cream 2 t. salt 1 t. sugar 1/2 t. msg (optional) Margarine 2 t. flour Grated Parmesan cheese Cut corn from cob and put in pan with whipping cream. Bring to a boil. Reduce heat and simmer 5 minutes. Stir in salt, sugar and msg. Melt 2 t. butter in small pan and stir in flour. Don't brown. Stir butter/flour roux into corn and cook until slightly thickened. Turn corn into ovenproof dish. Sprinkle with cheese and dot with butter. Brown under broiler. Serves 8 to 10 Source: My Old Recipes
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