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Herbed Corn on the Cob

Ingredients: -1 corn, ears, medium 1/8 ts chervil, dried 2 Tablespoon(s) margarine 1/8 ts thyme, dried 1/8 Teaspoon(s) basil, dried Directions: PER SERVING: 129cal., 3g Pro., 7g Fat, 17g Carbo., 72mg Sodium Into large pot of boiling water, cook corn 5 minutes until tender. In a small bowl, combine remaining ingredi ents. In microwave, cook on high until butter is melted (1 - 1 1/2 minutes). Serve corn brushed with herb butter.
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Add French dressing and mix well. Serve in lettuce cups. SOURCE: Southern Living Magazine, January 1973. Typos by Nancy Coleman. Albuquerque corn-bread stuffing Prepare corn bread: Preheat oven to 350 degrees. Grease 13x9 metal baking pan or deep 12 inch skillet with oven safe handle. In large bowl, with spoon, mix cornmeal, baking powder, baking soda, and solt. Stir in buttermilk and remaining ingredient Roast turkey with corn bread-chorizo stuffing Wash turkey under hot water. Pat exterior and cavities completely dry with paper towels. Smear turkey with 4 Tbsp butter. Saute onions and celery in the remaining butter over medium heat until translucent. Remove with slotted spoon to a very large bowl. S Herbed roasted winter vegetables Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375F. Spray 2 large rimmed baking sheets with nonstick spray. Melt butter with olive oil in small saucepan over medium-low heat. Combine red beets, large pinch of thyme, large Sole steam in corn husks * See Sowest 2 for recipe. ** Poblano Chiles should be roasted and peeled (see Sowest 1 for directions), seeded and chopped. Prepare Chipotle Mayonnaise and set aside. Rinse corn husks and remove the leftover silks then cover with Corn and bean salad Drain and rinse beans; drain Mexicorn. Combine beans, corn, onions (and tomatoes, if desired). Whisk together: olive oil, salt cider vinegar, Dijon mustard, dill weed, sugar and pepper. Pour oil and vinegar dressing over beans and corn mixture. Cover and Corn roasted with herb butter Cover and refrigerate at least 1 hour. Spread each ear of corn with 1 tablespoon of herb butter. Wrap each ear in foil. Roast corn on barbeque or broil 4 inches from heat 30 min or till kernels are tender. Unwrap, detach husks and spread with Fresh corn risotto with roasted peppers and turkey sausage Cut the bell peppers in half lengthwise, and discard seeds and membranes. Place the bell pepper halves, skin side up, on a foil wrapped baking sheet and broil for 15 minutes or until peppers are blackened. Put the peppers in a Ziploc plastic bag and se Roast turkey with corn bread stuffing 1. Preheat oven to 425 ' F.~ 2. Cut butter into very thin slices; place in freezer to harden while you prepare bird.~ 3. Wash turkey inside and out. Remove and reserve neck, giblets and wing tips. Pat dry with paper toweling. Starting at the breast, Corn quiche 1. Preheat oven to 180C. Use a pie dish 26sm, brush with oil. 2. Mix all the ingredients, except cheese. Pour into the baking dish, sprinkle cheese on top. Bake 30min. Turkey corn chowder Saute onion in oil in a large kettle until transparent. Push to one side. Add ground turkey and cook, stirring, until lightly browned. Add remaining ingredients, except canned milk. Stir well. Cover. Bring just to a boil, reduce heat, and simmer 30 minute Sage creamed corn bruschetta with prosciutto Lightly brown butter in saute pan over med high heat, add sliced garlic. Cook garlic is light brown. Add sage and saute till aromatic. Add corn and saute for one minute. Add salt and pepper. Add cream and simmer until cream is reduced in half, about 4 to Grilled corn with spicy butters * Use 2 to 3 tablespoonfuls of the red horseradish or to taste. Remove the large outer husks from the corn turning back the inner husks, remove the silks. Spread each ear with about 2 tb of the butter mixture of your choice. Pull the inner Sweet corn in husks Trim excess silk off end of corn with kitchen scissors. Place corn in a deep container; cover corn with cold water and soak at least 1 hour. When ready to cook, remove corn from water; shake to remove excess water. Place corn on cooking grate and cook for Corn fritters In a medium-size bowl, whisk the egg, flour, sugar, salt, baking powder, pepper and milk until well combined. Add corn and green onions. Mix well. In a clean, small bowl, with an electric mixer on high, beat the egg whites until stiff peaks form. fold