gullivers cream corn

This creamed corn is thick and sweet. This is not a low-fat side-dish, but once in a while, live it up! Very tasty with a holiday prime rib or turkey dinner.

INGREDIENTS:

• 2 (20 ounce) packages frozen corn kernels, thawed
• 1 cup whipping cream
• 1 cup milk
• 1 teaspoon salt
• 2 tablespoons sugar
• white or cayenne pepper
• 2 tablespoons flour
• 2 tablespoons butter, melted

DIRECTIONS:

1. 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.
2. 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. Enjoy!

hong's potato salad

A favorite amongst my family and friends. This recipe is super simple and great for any barbeque.

INGREDIENTS:

• 5 lbs potatoes 
• 12 eggs
• mayonnaise
• 1/4 onion, very finely minced
• salt
• granulated sugar 
• ground black pepper 

DIRECTIONS:

1. Wash potatoes thoroughly. If the potatoes are large, cut them in half to speed up the cooking time. Boil the potatoes with the skin on. In a separate pot, boil the eggs.
2. Once cooked, peel the eggs and potatoes. Cut the potatoes and eggs into approximately 1 inch size pieces.
3. In a large bowl, combine the potatoes, eggs and minced onions. Sprinkle in salt, pepper and sugar. I find it easier to mix these ingredients together before adding the mayonnaise.  This ensures everything gets incorporated evenly.  
4. Add mayonnaise to achieve the desired consistency. Add additional salt, sugar, pepper to taste.

Note: I like to mix everything when the potatoes are still hot, so I don't wait for the potatoes to cool before peeling and cutting them. Be forewarned, this is not easy on the fingers.