Brookville Hotel cream-style corn is *not* your store bought can of
bland yucky mass of mush. You know, that canned stuff liberals know as
creamed corn. Real Americans understand the difference, and wouldn't
touch that crud even if starving.

The real thing in time for Thanksgiving:

Brookville Hotel Cream-Style Corn

This recipe comes from the famous Brookville Hotel in Abilene Kansas,
formerly located in Brookville Kansas. Prep time; approx. 15 minutes.
Ready in; approx. 30 minutes. Makes 12 servings:

2 1/2 (16 ounce) packages frozen whole-kernel corn, thawed.
3/4 cup heavy cream (whipping cream)
1 teaspoon salt
1 tablespoon white sugar
1 tablespoon cornstarch

Directions:

Combine corn, cream and salt in a large stockpot. Stir together the
sugar and cornstarch to prevent lumps, then stir them into the corn.
Bring to a boil, then reduce heat to low, and simmer until thick, about
20 minutes. The longer it cooks, the thicker it will be.

--
Skipper

"Skipper" wrote in message
...
Brookville Hotel cream-style corn is *not* your store bought can of
bland yucky mass of mush. You know, that canned stuff liberals know as
creamed corn. Real Americans understand the difference, and wouldn't
touch that crud even if starving.

The real thing in time for Thanksgiving:

Brookville Hotel Cream-Style Corn

This recipe comes from the famous Brookville Hotel in Abilene Kansas,
formerly located in Brookville Kansas. Prep time; approx. 15 minutes.
Ready in; approx. 30 minutes. Makes 12 servings:

2 1/2 (16 ounce) packages frozen whole-kernel corn, thawed.
3/4 cup heavy cream (whipping cream)
1 teaspoon salt
1 tablespoon white sugar
1 tablespoon cornstarch

Directions:

Combine corn, cream and salt in a large stockpot. Stir together the
sugar and cornstarch to prevent lumps, then stir them into the corn.
Bring to a boil, then reduce heat to low, and simmer until thick, about
20 minutes. The longer it cooks, the thicker it will be.

--
Skipper

So Mr. Skipper, Traditional American Values uses "frozen" corn? Shame on
you!

Jim C.

"Harry Krause" wrote in message
...
Jim Carter wrote:
"Skipper" wrote in message
...
Brookville Hotel cream-style corn is *not* your store bought can of
bland yucky mass of mush. You know, that canned stuff liberals know as
creamed corn. Real Americans understand the difference, and wouldn't
touch that crud even if starving.

The real thing in time for Thanksgiving:

Brookville Hotel Cream-Style Corn

This recipe comes from the famous Brookville Hotel in Abilene Kansas,
formerly located in Brookville Kansas. Prep time; approx. 15 minutes.
Ready in; approx. 30 minutes. Makes 12 servings:

2 1/2 (16 ounce) packages frozen whole-kernel corn, thawed.
3/4 cup heavy cream (whipping cream)
1 teaspoon salt
1 tablespoon white sugar
1 tablespoon cornstarch

Directions:

Combine corn, cream and salt in a large stockpot. Stir together the
sugar and cornstarch to prevent lumps, then stir them into the corn.
Bring to a boil, then reduce heat to low, and simmer until thick, about
20 minutes. The longer it cooks, the thicker it will be.

--
Skipper

So Mr. Skipper, Traditional American Values uses "frozen" corn? Shame
on
you!

Jim C.



Looks like a recipe for death: fat, cholesterol, sugars, salt. Heavy
cream is about 40% milk fat. No wonder Snippy had a stroke.


--
"W" - Symbol for the Worst President...Ever.

Jim Carter wrote:

The real thing in time for Thanksgiving:

Brookville Hotel Cream-Style Corn

This recipe comes from the famous Brookville Hotel in Abilene Kansas,
formerly located in Brookville Kansas. Prep time; approx. 15 minutes.
Ready in; approx. 30 minutes. Makes 12 servings:

2 1/2 (16 ounce) packages frozen whole-kernel corn, thawed.
3/4 cup heavy cream (whipping cream)
1 teaspoon salt
1 tablespoon white sugar
1 tablespoon cornstarch

Directions:

Combine corn, cream and salt in a large stockpot. Stir together the
sugar and cornstarch to prevent lumps, then stir them into the corn.
Bring to a boil, then reduce heat to low, and simmer until thick, about
20 minutes. The longer it cooks, the thicker it will be.

So Mr. Skipper, Traditional American Values uses "frozen" corn? Shame on
you!

It's the paleocon method.

--
Skipper

Harry Krause wrote:

The real thing in time for Thanksgiving:

Brookville Hotel Cream-Style Corn

This recipe comes from the famous Brookville Hotel in Abilene Kansas,
formerly located in Brookville Kansas. Prep time; approx. 15 minutes.
Ready in; approx. 30 minutes. Makes 12 servings:

2 1/2 (16 ounce) packages frozen whole-kernel corn, thawed.
3/4 cup heavy cream (whipping cream)
1 teaspoon salt
1 tablespoon white sugar
1 tablespoon cornstarch

Directions:

Combine corn, cream and salt in a large stockpot. Stir together the
sugar and cornstarch to prevent lumps, then stir them into the corn.
Bring to a boil, then reduce heat to low, and simmer until thick, about
20 minutes. The longer it cooks, the thicker it will be.

Looks like a recipe for death: fat, cholesterol, sugars, salt. Heavy
cream is about 40% milk fat.

3/4 cup for 12 folks ain't going to kill folks. But just stick to those
matsohs and cans of creamed mush, Krause. They're good enough for you.
Libs are too dense to notice the diff...and besides, Thankgiving ain't a
holiday for anti-Americans anyway.

--
Skipper

"Skipper" wrote in message
...
Harry Krause wrote:

The real thing in time for Thanksgiving:

Brookville Hotel Cream-Style Corn

This recipe comes from the famous Brookville Hotel in Abilene Kansas,
formerly located in Brookville Kansas. Prep time; approx. 15 minutes.
Ready in; approx. 30 minutes. Makes 12 servings:

2 1/2 (16 ounce) packages frozen whole-kernel corn, thawed.
3/4 cup heavy cream (whipping cream)
1 teaspoon salt
1 tablespoon white sugar
1 tablespoon cornstarch

Directions:

Combine corn, cream and salt in a large stockpot. Stir together the
sugar and cornstarch to prevent lumps, then stir them into the corn.
Bring to a boil, then reduce heat to low, and simmer until thick, about
20 minutes. The longer it cooks, the thicker it will be.

Looks like a recipe for death: fat, cholesterol, sugars, salt. Heavy
cream is about 40% milk fat.

3/4 cup for 12 folks ain't going to kill folks. But just stick to those
matsohs and cans of creamed mush, Krause. They're good enough for you.
Libs are too dense to notice the diff...and besides, Thankgiving ain't a
holiday for anti-Americans anyway.

Right. It's a holiday for REAL Americans - the ones who're using casino
profits to pay their lawyers to force our courts to honor old land treaties.
Better stock up on ammo, Skupper. They're coming for you.

"Skipper" wrote in message
...
Jim Carter wrote:
So Mr. Skipper, Traditional American Values uses "frozen" corn? Shame
on
you!
It's the paleocon method.
Skipper

Couldn't be Mr. Skipper, flash freezing wasn't invented way back then.

Jim C.

Howdy buckaroo,
Thanks for the recipe. I plan to thin it down a little and use it for
wallpaper paste. Happy thanksgiving to you and yours.
"Skipper" wrote in message
...
Brookville Hotel cream-style corn is *not* your store bought can of
bland yucky mass of mush. You know, that canned stuff liberals know as
creamed corn. Real Americans understand the difference, and wouldn't
touch that crud even if starving.

The real thing in time for Thanksgiving:

Brookville Hotel Cream-Style Corn

This recipe comes from the famous Brookville Hotel in Abilene Kansas,
formerly located in Brookville Kansas. Prep time; approx. 15 minutes.
Ready in; approx. 30 minutes. Makes 12 servings:

2 1/2 (16 ounce) packages frozen whole-kernel corn, thawed.
3/4 cup heavy cream (whipping cream)
1 teaspoon salt
1 tablespoon white sugar
1 tablespoon cornstarch

Directions:

Combine corn, cream and salt in a large stockpot. Stir together the
sugar and cornstarch to prevent lumps, then stir them into the corn.
Bring to a boil, then reduce heat to low, and simmer until thick, about
20 minutes. The longer it cooks, the thicker it will be.

--
Skipper

"Harry Krause" wrote in message
...
Doug Kanter wrote:
"Skipper" wrote in message
...
Harry Krause wrote:

The real thing in time for Thanksgiving:
Brookville Hotel Cream-Style Corn
This recipe comes from the famous Brookville Hotel in Abilene Kansas,
formerly located in Brookville Kansas. Prep time; approx. 15 minutes.
Ready in; approx. 30 minutes. Makes 12 servings:
2 1/2 (16 ounce) packages frozen whole-kernel corn, thawed.
3/4 cup heavy cream (whipping cream)
1 teaspoon salt
1 tablespoon white sugar
1 tablespoon cornstarch
Directions:
Combine corn, cream and salt in a large stockpot. Stir together the
sugar and cornstarch to prevent lumps, then stir them into the corn.
Bring to a boil, then reduce heat to low, and simmer until thick,
about
20 minutes. The longer it cooks, the thicker it will be.
Looks like a recipe for death: fat, cholesterol, sugars, salt. Heavy
cream is about 40% milk fat.
3/4 cup for 12 folks ain't going to kill folks. But just stick to those
matsohs and cans of creamed mush, Krause. They're good enough for you.
Libs are too dense to notice the diff...and besides, Thankgiving ain't a
holiday for anti-Americans anyway.

Right. It's a holiday for REAL Americans - the ones who're using casino
profits to pay their lawyers to force our courts to honor old land
treaties. Better stock up on ammo, Skupper. They're coming for you.

You think with that police photo of Skippy posted in every ammo shop in
his area anyone would sell it to him?

Natches is having a pretty good sale, btw.

Find me a deal on .45 Long Colt ***FMJ***, less than $15 for 50 rounds, and
I'll send you a stripper and a case of beer. :-) Must be FMJ ammo, though.
No plain lead.

"Harry Krause" wrote in message
...
Doug Kanter wrote:
"Harry Krause" wrote in message
...
Doug Kanter wrote:
"Skipper" wrote in message
...
Harry Krause wrote:

The real thing in time for Thanksgiving:
Brookville Hotel Cream-Style Corn
This recipe comes from the famous Brookville Hotel in Abilene
Kansas,
formerly located in Brookville Kansas. Prep time; approx. 15
minutes.
Ready in; approx. 30 minutes. Makes 12 servings:
2 1/2 (16 ounce) packages frozen whole-kernel corn, thawed.
3/4 cup heavy cream (whipping cream)
1 teaspoon salt
1 tablespoon white sugar
1 tablespoon cornstarch
Directions:
Combine corn, cream and salt in a large stockpot. Stir together the
sugar and cornstarch to prevent lumps, then stir them into the corn.
Bring to a boil, then reduce heat to low, and simmer until thick,
about
20 minutes. The longer it cooks, the thicker it will be.
Looks like a recipe for death: fat, cholesterol, sugars, salt. Heavy
cream is about 40% milk fat.
3/4 cup for 12 folks ain't going to kill folks. But just stick to
those
matsohs and cans of creamed mush, Krause. They're good enough for you.
Libs are too dense to notice the diff...and besides, Thankgiving ain't
a
holiday for anti-Americans anyway.
Right. It's a holiday for REAL Americans - the ones who're using casino
profits to pay their lawyers to force our courts to honor old land
treaties. Better stock up on ammo, Skupper. They're coming for you.
You think with that police photo of Skippy posted in every ammo shop in
his area anyone would sell it to him?

Natches is having a pretty good sale, btw.

Find me a deal on .45 Long Colt ***FMJ***, less than $15 for 50 rounds,
and I'll send you a stripper and a case of beer. :-) Must be FMJ ammo,
though. No plain lead.

Cowboy shooter? Out of my range of experience. I have a friend who shoots
Blazer .45 colt, and he says it is pretty cheap, but I am unfamiliar with
its specs.

I shoot the "el cheapo" Blazer alum case 9 mm. It shoots clean, is more
accurate than I am, and did I mention it was cheap? Under $10 for 100.

No cowboy shooting, but a nice S&W 25-2 that I spend too much time cleaning
because of the plain lead nose ammo. Nobody thinks there's a market for full
metal jacket ammo, so handloading's coming soon. My only other choice is the
fancy self defense ammo at a ridiculous price.