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If there are any regrets in Heaven, they will only be that we did not use our earthly time more for the glory of God and for growth in His grace. If this is so, this may be Heaven’s only similarity with hell, which will be filled with agonizing laments over time so foolishly squandered.
Donald S. Whitney
Corn with Garlic and Olive Oil
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CATEGORY
CUISINE
TAG
YIELD
Vegetables
American
Vegetable
4
Servings
INGREDIENTS
Corn on the cob
Olive oil
Crushed garlic
INSTRUCTIONS
I know that most of us believe that corn on the cob cries out for fresh
butter. But, in order to cut down on the cholesterol, try this: Heat some
olive oil in a frying pan and add a bit of crushed garlic. Do not let the
garlic brown, but let it cook a tiny bit. Brush that on your corn and you
won't miss the butter at all. In fact, I think that you will prefer the
garlic oil.
HINTS ON FREEZING CORN ON THE COB: I love corn on the cob and I like to
have it year round. I have had very good luck with this freezing method.
Buy the freshest corn possible and DO NOT remove any of the husk. Cover
each ear in plastic wrap and then in aluminum foil. Freeze it immediately
and it seems to keep very well until the next season.
Do not unwrap until the ear is defrosted. Then, cook as usual.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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