Creamy Corn
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Ingredients
3 ounces cream cheese
1/4 cup Roberts Milk
1 tablespoon Roberts Butter
1/2 teaspoon onion salt
1 can (16 ounce) corn, drained
2 tablespoons chopped parsley
paprika
Preparation
Combine cream cheese, milk, butter and onion salt in a saucepan; warm over low heat until cheese melts. Add drained corn and heat through. Pour into serving dish; sprinkle with parsley and paprika.
Recipe Contributed By: Mrs. Carlton Gordon Lincoln, Nebraska
Yield: 3 to 4 servings
Special note:
We no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.
