Creamed Corn
Ingredients:  
2 Pkgs. (20 oz) Frozen Kernel Corn
8 oz (� Pint) Whipping Cream
8 oz (� Pint) Homogenized Milk
1 tsp. Salt
6 tsp. Sugar
Pinch White or Cayenne Pepper
2 Tbsp. Melted Butter
2 Tbsp. Flour
Method:

Combine all ingredients except last two in a pot and bring to a boil. Blend butter with flour, add to the corn, mix well and remove from heat.

Variation:

Put finished corn in heat-proof casserole, sprinkle with Parmesan cheese and place under a broiler until evenly browned.

Creamed Spinach Souffl�
Ingredients:
1 lb. Frozen Spinach � defrosted
1� Cup Warm Milk
� Cup Finely Chopped Bacon
� Cup Chopped Onions
1 ea. Finely Chopped Garlic
1 tsp. Salt
� tsp. Course Ground Pepper
1/3 Cup All Purpose Flour

Method:

Squeeze spinach as dry as possible and reserve. Cook bacon slowly. Do not brown. Add chopped onions, cook until translucent. Add garlic, salt, pepper, and flour. Stir continuously for about two minutes. Add milk and whip until smooth. Stir and cook for two more minutes. Add spinach�cook for five more minutes. Stir occasionally. Cover top with melted butter until ready to serve