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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - July 25, 2008

If There’s Corn on the Cob, It Must Be Summer
by Patty Liston

The corn stands are popping up all over our little cities. Sweet corn can be bought, bagged and eaten on a daily basis. Besides being tasty, research has shown that corn, along with tomatoes, it does a lot for good things for your body — from helping to skirt Alzheimer’s to fighting aging.

Cajan Corn Saute

3 medium ears corn, husked
2 teaspoons extra-virgin olive oil
1 small onion, chopped
1 stalk celery, chopped
1 small green bell pepper, seeded and chopped
1 clove garlic, minced
1 large ripe tomato, seeded and chopped
1 cup okra, trimmed and cut into 1-inch lengths
1/2 teaspoon Cajun seasoning
1/2 cup reduced-sodium chicken broth
1 tablespoon chopped fresh parsley
Salt and freshly ground pepper, to taste

1. Cut corn from cobs You should have about 2 cups.

2. Heat oil in a nonstick skillet over medium heat. Add onion, celery, bell pepper and garlic; cook, stirring, until the vegetables soften and begin to brown, 5 to 7 minutes. Add tomato, okra, Cajun seasoning and the corn; cook, stirring frequently, for 10 minutes.

3. Add broth. Reduce heat to low and simmer, stirring occasionally, until the corn is tender, about 10 minutes more. Stir in parsley and season with salt and pepper. Serve hot.

Healthy Alternative:
When eating corn-on-the-cob, brush a little olive oil instead of butter on the ears to cut the saturated fat.


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