Eddy's Recipes - The Gantseh Megillah

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EDDY ROBEY'S RECIPES

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Oven Roasted Corn on the Cob

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

As many ears of corn as you wish
1/2 teaspoon Marjoram per ear
2 teaspoons Butter or Margarine per ear
Salt and Pepper to taste
Method
For each ear of corn to be prepared, tear a sheet of aluminum foil about 12 inches square.
Spread each ear with Butter or Margarine, and place it on the foil.
Sprinkle with Salt, Pepper, and Marjoram, add 1 teaspoon of water, and wrap tightly. You may prepare the recipe ahead of time to this point.
When you are ready to cook, preheat the oven to 425 degrees and bake the foil packets for 30 minutes.
Serve
Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
hosted by the Gantseh Megillah
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