Yield: 6 servings
|½ cup||Soft butter|
|1 teaspoon||Dried rosemary|
|½ teaspoon||Dried marjoram|
|6 \N||Ears fres sweet corn husked and silked|
|1 \N||Head romaine|
[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