Recipe - Herbed Roasting Ears

One half cup Soft butter
1 teaspoon Dried rosemary
One half teaspoon Dried marjoram
6 Ears fres sweet corn
husked and silked
1 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini