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| Side Dishes Recipes for side dishes of rice, potatoes, and pasta. |
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This sounds good mama!
When cooking corn-on-the-cob in a pot of water, many years ago this old German cook I worked with (Hilde) taught me to always add milk to the water (about 1 cup of milk per gallon of water) to keep the corn bright yellow and prevent from turning pale in a chaffing-dish for brunches and buffets. Low and behold- it works! |