ADVERTISEMENT
- Real Recipes from Real People -

Recipe(tried): Garlic Creamed Corn

Misc.

Lisa,Bartlett (09:37:45 AM) :

Garlic Creamed Corn

3 cans of whole kernel corn(drained)
1 package of cream cheese
1/4 cup butter
garlic to taste

Cream butter and creamed cheese, add garlic and then add corn. Cook at 350 until bubbly( about 30 minutes). This recipe is easy and always a hit.


MsgID: 31799
Shared by: Lisa Bartlett
In reply to: Recipe: Recipes Using Corn - 1999-07-10
Board: Daily Recipe Swap at Recipelink.com
  • Read Replies (50)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Chat Room
2
  Ann/MS
3
  Betsy at TKL
4
  Betsy at TKL
5
  Betsy at TKL
6
  Betsy at TKL
7
  Lisa Bartlett
8
  ChefB/LA
9
  Betsy at Recipelink.com
10
  Betsy at TKL
11
  Betsy at TKL
12
  Betsy at TKL
13
  Betsy at TKL
14
  Betsy at TKL
15
  Betsy at TKL
16
  Betsy at TKL
17
  Betsy at TKL
18
  Betsy at TKL
19
  Betsy at TKL
20
  Betsy at TKL
21
  Susan/IL
22
  Susan/IL
23
  Susan/IL
24
  Munk/MI
25
  Ann/MS
26
  Betsy at TKL
27
  Susan/IL
28
  Debbie D./AL
29
  Debbie D./AL
30
  Ann/MS
31
  Suz/NY
32
  Debbie D./AL
33
  Debbie D./AL
34
  Debbie D./AL
35
  Debbie D./AL
36
  Terry/TX
37
  Terry/TX
38
  Terry/TX
39
  Susan/IL
40
  Debbie D./AL
41
  Betsy at TKL
42
  Munk/MI
43
  Terry/TX
44
  Munk/MI
45
  ChefB/LA
46
  Debbie D./AL
47
  Debbie D./AL
48
  Cher/Ont
49
  Roz/LA
50
  Lynda/Canada
51
  Betsy at Recipelink.com
ADVERTISEMENT
Random Recipes
  • Sweet-Onion Custard Bread
  • SWEET-ONION CUSTARD BREAD 3 tablespoons butter or margarine, divided 1 large Vidalia, halved and sliced 1 1/2 cups flour 4 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups milk 1 large egg, lightly beaten 3/4 cup ...
  • Mexicali Dip (Kraft Velveeta, 1979)
  • MEXICALI DIP 1 lb Velveeta Pasteurized Process Cheese Spread, cubed 1 (16 oz.) can tomatoes. drained, chopped 1 (4 oz.) can green chilies. drained, chopped 1...
  • Pea and Peanut Salad
  • PEA AND PEANUT SALAD 1 (10 ounce) pkg frozen peas, thawed and drained 1 cup Spanish peanuts (or 1 cup honey roasted peanuts) 1/4 cup sour cream 2 tablespoons mayonnaise (or 2 tbsp salad dressing) 1/2 teaspoon sugar I...
ADVERTISEMENT
  • RE: unrefrigerated pickled eggs and unrefrigerated foods
  • They are not safe to make and keep at room temperatures, just like any foods. You can get botulism from them. Bacteria in unrefrigerated foods have the bacteria multiply by double every 10 minutes approximately. After ...
  • Ghirardelli's Hot Fudge Sauce
  • GHIRARDELLI'S HOT FUDGE SAUCE 4 ounces (1 baking bar) Ghirardelli Bittersweet Chocolate, broken into 1/4-inch pieces 4 tablespoons butter, cut into chunks 1 1/2 cups sugar 1/2 cup water 1/4 cup light corn syrup 1...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): Garlic Creamed Corn
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!