Would you believe I made this up? No?… O.K. ..It’s not my recipe! I got this from Mr. Gulliver, himself…  Actually friends, this is the recipe published  in the “Los Angeles Times Cookbook”. Yes, it’s Gulliver’s Creamed Corn. A few of you never thought you’d have to think about this again, did you? Ha…Ha…Gotch’ya!

• 8 ears corn
• 1 cup whipping cream
• 2 tsp. salt
• 1 tsp. sugar
• 1/2 tsp. MSG (optional)
• Butter or margarine
• 2 tsp. flour
• Freshly grated parm cheese

Cut corn from cob and place in saucepan with whipping cream. Bring to boil, reduce heat and simmer 5 minutes. Stir in salt, sugar, and MSG. Melt 2 tsp. butter in small pan and stir in flour. Do not 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.

Makes 8-10 servings

(Knowing Janice, if indeed she was the one who gave them this recipe, she probably left something out!)