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Kitchen Mailbox Countdown to Dinner Dining

2 cups frozen baby lima beans or fresh shelling beans
6 ears sweet corn, kernels and scrapings removed separately
4 tablespoons butter
Salt and freshly ground pepper
Chopped parsley

Put beans in a saucepan, cover with water and simmer until tender, several minutes for frozen beans, about 25 minutes for fresh. Drain, reserving the cooking water. Add the corn kernels to the pan with the butter, 1/2 teaspoon salt and barely enough cooking water to cover. Cook gently for 3 minutes, then stir in the scrapings (the corn juices removed from the cob with the back of the knife). Lower the heat and cook, without stirring, until most of the liquid is cooked off, 5 to 10 minutes. Season with pepper and garnish with parsley and a dash of paprika. Serves 6.

"Vegetarian Cooking for Everyone" by Deborah Madison

Thursday, June 29, 2000

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