Herbed Roasting Ears Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Soft butter,
1 tsp: Dried rosemary,
1/2 tsp: Dried marjoram,
6 Ears: fres sweet corn husked and silked,
1 Head: romaine,
Directions:
[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 Americas
Traditional Recipes from the Nations Home Economics Teachers;"
Favorite Recipes Press, Montgomery, AL., (1971).
posted by ol Bud Cloyd on the Cooking echo
Source from luhu.jp
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 Americas
Traditional Recipes from the Nations Home Economics Teachers;"
Favorite Recipes Press, Montgomery, AL., (1971).
posted by ol Bud Cloyd on the Cooking echo
Source from luhu.jp
Tags
Vegetables