| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Mongolian |
Ethnic, Vegetables |
6 |
Servings |
INGREDIENTS
| 6 |
|
Ears corn |
| 3 |
tb |
Butter |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Salt or to taste |
| 1 |
ts |
Rice wine or dry sherry |
INSTRUCTIONS
NORMA WRENN
This grains, used mainly for soups in the Chinese cuisine, rounds out the
meal.
In a large pot, bring about 2 quarts water to a boil. Meanwhile, shuck crn.
Cook corn in boiling water for 5 minutes if picked that day or for 10
minutes if picked earlier. Drain.
Melt butter. Add sugar, salt and rice wine or dry sherry. Spoon oer hot
corn and serve.
Posted to MM-Recipes Digest V4 #244 by "John Weber" <hdbrer@ibm.net> on Sep
13, 97
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