Corn and Tomatoes from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Place the butter in a frying pan, and when it heats well, without browning, add the Tomatoes. Let them simmer for about five minutes, stirring well, and then add the minced herbs. Let these stew fo...
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Ingredients
- A Pint of Corn, Cut From the Cob
- A Pint of Fresh Tomatoes, Peeled and Chopped
- 2 Tablespoonfuls of Butter
- Salt
- Pepper
- Sprigs Each of Thyme, Parsley and Bay Leaf
- A Teaspoonful of Sugar
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