"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Corn with Rotel Recipe

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This recipe for Corn with Rotel, by , is from Mad Marshian Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Emma Esquivel
Added: Wednesday, May 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. frozen corn
1/4 c. butter
1 (8 oz.) pkg Philadelphia© cream cheese
1 can Rotel©

Directions:
Directions:
Cook corn in water; boil for 10 minutes; drain. Add butter and softened cream cheese. Mix thoroughly (until cream chese has melted) and add Rotel© (undrained). Let boil....stir to avoid burning until Rotel© is hot. Serve warm.

 

 

 

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