[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 Americas Traditional Recipes from the Nations Home Economics Teachers;" Favorite Recipes Press, Montgomery, AL., (1971). posted by ol Bud Cloyd on the Cooking echo
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|Serving Size: 1 Serving (19g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 136 (100%)|
|Amt Per Serving||% DV|
|Total Fat 15.4g||21 %|
|Saturated Fat 9.7g||49 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 40.7mg||13 %|
|Sodium 109.1mg||4 %|
|Potassium 7.2mg||0 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.1g|
|Protein 0.2g||0 %|
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Calories per serving: 136
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