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Herbed Roasting Ears

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      Title: HERBED ROASTING EARS
 Categories: Vegetables
      Yield: 6 Servings
 
    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
 
  [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
 
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