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.

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

"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

Skipper wrote:
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

Damn, you're an idiot.