| Moderated by: Vargr, shadowcat-x, boojum | ||
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boojum boojum 
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Boojum grins and says, "Ok, so I have 15 cans of corn, so I need to eat more corn. So this is a recipe I found on the internet that I like. Ingredients: 15 oz corn 1 can 1 tablespoon butter 1 garlic clove minced or pressed 1 teaspoon dried parsley or 2 teaspoons fresh parsley 1/2 teaspoon salt 1/4 teaspoon pepper US Customary - Metric Instructions: Drain off half of the liquid from the corn. Pour the remaining liquid and corn in a small saucepan over medium heat. Add butter, garlic, parsley (if using dried), salt and pepper. Simmer until the liquid is almost completely gone, about 5-7 minutes. Taste and adjust seasonings (if you're using fresh parsley, add at this point). |
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Melchar Administrator 
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I have this as a recipe that uses a fair amount of corn: Mulligan Stew peel & cube a large potato large can of niblet corn - [or bag of frozen niblet corn] ... to aid cook time - microwave these together in water for 5-6 minutes while browning ground beef either half a minced onion, or a Tablespoon of dried minced onion, add to 1/2 to 1 lb of ground beef - brown & drain add 16 ounce can of tomato sauce, the drained vegetables & stir with 1 tsp salt 1/2 tsp leaf marjoram large pinch of pepper bring to low boil, then cover & turn down to simmer for 45 minutes I serve it with bread & butter; makes 2-3 servings |
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