Name: Herbed Roasting Ears
Ingredients: 1/2 c Soft butter; 1 ts Dried rosemary; 1/2 ts Dried marjoram; 6 Ears fres sweet corn husked and silked; 1 Head romaine

So when we call pain a problem, we claim we do not deserve it. We are even prepared to scuttle God to maintain our own innocence. We will say that God is not able to do what He would like, or He would never permit persons such as ourselves to suffer. That puffs up our egos and soothes our griefs at the same time. “How could God do this to me?” is at once an admission of pain and a soporific for it. It reduces our personal grief by eradicating the deity. Drastic medicine, indeed, that only a human ego, run wild, could possibly imagine.

John Gerstner

CATEGORY	CUISINE	TAG	YIELD
Vegetables	New England	Vegetables	6	Servings

INGREDIENTS

1/2	c	Soft butter
1	ts	Dried rosemary
1/2	ts	Dried marjoram
6		Ears fres sweet corn husked and silked
1		Head romaine

INSTRUCTIONS

[Just as the earliest New England settlers depended on corn for survival,
pioneers in the Midwest regarded corn as a critical staple. When sweet corn
was in season, Shaker (and other, -my comment-) community members ate
"roastin' ears" three times daily.)
Blend butter with herbs; spread on corn.  Wrap each ear of corn in 2 to 3
leaves of romaine; place in shallow baking dish. Cover tightly with foil.
Bake at 450 degrees for 20 -25 minutes.
From: "Americana Cookery: An Illustrated Cookbook of America's Traditional
Recipes from the Nation's Home Economics Teachers;" Favorite Recipes Press,
Montgomery, AL., (1971).
posted by ol' Bud Cloyd on the Cooking echo
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”