This recipe for Potatoes & Corn-on-the-Cob-With Dill Butter, by Dennis & Mary Springer, is from The Springer Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Dennis & Mary Springer Added: Saturday, April 29, 2006
10 potatoes, quartered, 5 large cobs of corn, cut in thirds, 1 tsp. salt, Water to cover both, 2 sticks of butter (has to be butter), 1 fresh stock of baby dill, tender greenery only, snipped fine with a scissor. (young regular dill can be used).
Peel and quarter potatoes and cook with 1 tsp. of salt in a 3 qt saucepan. Shuck corn and cut into thirds and put into boiling water in a Dutch Oven and cook until tender. Melt butter and add snipped dill and stir. Serve immediately. It's poured individually by each guest onto their boiled potatoes and corn on the cob for a very exciting taste. This is also good with a Shrimp Boil dinner.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.