Eddy's Recipes - The Gantseh Megillah

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EDDY ROBEY'S RECIPES

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Italian Corn

8/1/2002

Issue:
3.08

This Month...

Editor's Comment
Michael looks at:
Farewell, Shalom and Adieu

Features
An Open Letter from Abba to His Family

Enough With The Political Finger-Pointing!

Revisiting the Haggadah

Book Review
Unstrung Heroes

Eddy's Recipe List

The Outspeaker
Encouraging violence is never correct

Batya
Good times and bad times with Batya

Nathan Weissler
What my friendship with Michael Hanna-Fein meant to me

Marjorie Wolfe
An Interview with Paul Reiser

BC's Backlot
The Last Shalom

This And That
My Treasure Chest

Three Symbols of Passover

Stress

Lynn Ruth Miller
How we all became part of a bigger story

Mel Yahre
A few words for my friend

Eddy's Thoughts
Don't let life flutter by

The Bear Facts
How I found Michael

3 cups of cut Corn, fresh or frozen
1 large Onion, minced
1/4 cup Olive Oil
1 tablespoon Rosemary
1/3 cup Parmesan cheese
Salt and Pepper to taste
Method
Pour the Olive Oil into a large skillet which has a lid.
Over a medium heat, cook the Onion and Rosemary together, until the onion is translucent.
Add the Corn, 1/4 cup Water, and stir.
Cover, and cook over medium heat, stirring once, for 8 minutes.
Uncover, sprinkle with Salt, Pepper, and Parmesan Cheese, and stir.
Serve
Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
hosted by the Gantseh Megillah
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