Gulliver's is a California restaurant, that specializes in hearty cuts of prime rib, served with Yorkshire pudding and their famous creamed corn side dish. Various recipe sites have reader donated recipes that compare with mine. It truly is delicious and I always double or triple the recipe for holiday serving. My three sons always want left overs for the following day.
Gulliver's Cream Corn
Makes 8 Servings
Ingredients
- 2 ( 16 - 20 ounce) packages frozen corn kernels, thawed ( I like to use a package each of C & W Petite White Corn ( 16 oz ) and C & W Petite Sweet/Golden Corn ( 16 oz )
- 1 cup whipping cream
- 1 cup milk
- 1 teaspoon salt
- 2 tablespoons sugar
- white or cayenne pepper( I use cayenne and, since we like it spicy, I use a couple of pinches, at least
- 2 tablespoons flour
- 2 tablespoons butter, melted
Directions
- Place corn kernels, whipping cream, milk, salt, flavor enhancer, sugar, and white or cayenne pepper in a large stockpot. Bring to a slow, low boil beginning on medium heat, stirring frequently. Simmer for 5 minutes on low heat.
- Melt butter in the microwave, or in a small saucepan on low heat. Whisk in flour until smooth. Stir into the corn until well blended.
- This is NOT a low calorie recipe but it is delicious!
- Yellow Squash Casserole
- Makes 8 Servings
Ingredients
- 2 lbs. yellow squash
- 1 large onion, chopped
- 1 cup cooked, chopped bacon
- 1 t, salt
- 1 c. grated cheddar cheese
- 1/2 t, pepper
- 3/4 c. bread crumbs
- Directions
- Clean and slice squash. Cook in enough water to cover for 20 minutes. While squash is cooking, fry bacon until done. Saute bacon drippings and saute onions until soft but not brown. Drain onions. Drain and mash squash and combine with onion, bacon and cheese. Salt and pepper to taste. Cover with bread crumbs and bake in 350 degree over for 1/2 hour before serving.
- I may add a little more onion, bacon and cheese to the recipe, I must confess. As though there aren't enough calories already!
