| 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”