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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.

Anna


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       Volume I - July 9, 2010

Herb Corn on the Cob

Serves: 7


        

  Download this recipe.

7 ears corn on the cob
1/2 cup butter softened
2 tablespoons chives chopped
2 tablespoons parsley flakes


Boil the corn according to your taste. Roll warm corn in softened butter and sprinkle with the herbs. Salt and pepper to taste.


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