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EDDY
ROBEY'S RECIPES  |
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Italian Corn |
8/1/2002 |
Issue: 3.08 |
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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 Back to the recipe list. |
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