If your house is really a mess and a stranger comes to the door, greet him with, “who could have done this? We have no enemies!”
The world lost the great Phyllis Diller last year and much has been written—and deservingly so—about Miss Diller’s pioneering role as a woman in the world of comedy. But much less has been said about her side dishes. Eating With the Stars is proud to take an initial step toward remedying this, with Phyllis’ own creation, the Corn-Mushroom Saute!
1/4 cup butter or margarine
4 cups sweet corn kernels, fresh (about 8 ears), canned (drained), or frozen (thawed)
1/2 cup sliced green onions
1/8 cup chicken stock or water
2 cups sliced fresh mushrooms (about 1/2 pound)
Salt, to taste
Freshly ground black pepper, to taste
1/2 teaspoon dill weed
Melt butter or margarine in large skillet. Add corn, onion, and chicken stock. Cook 3 minutes, stirring occasionally. Stir in sliced mushrooms and cook an additional 2 minutes. Just before removing from heat, season to taste with salt, pepper, and dill weed. Serve immediately (if desired, cool and serve as a salad, adding 1 cup diced ham if this is to be a one-dish supper or the main dish for a luncheon).
Yields 6 servings