| 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
A Message from our Provider:
“You’re not God’s judge. One day you’ll discover it’s the other way around”