1 cup butter
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons dried rosemary
1 1/2 teaspoons lemon zest
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 1/2 teaspoons salt
1 cup sliced tomatoes
1 cup frozen corn kernels
2 egg yolks
1 1/2 cups sliced fresh mushrooms
Preheat the broiler. Line a large baking pan with foil.
Heat butter or margarine with a metal spoon over medium heat. Stir together sugar, egg, vanilla, and nutmeg. Bring to a full rolling boil, stirring constantly, until completely blended. Remove from heat. Stir in rosemary, lemon zest, cinnamon, ginger, and nutmeg. Cover, and refrigerate for 5 minutes.
Stir corn into butter mixture, stirring just until mixed. Remove foil from pan. Pour butter mixture into pan with foil, and sprinkle with mushrooms. Broil 2 minutes, or until thermometer registers 190 degrees F (80 degrees C). Rotate foil and broil about 2 minutes longer or until chicken is no longer pink.
this was really easy to make and tasted good too! i did alter it a little bit is because I used some red erey tile on top of the bread (meet your plat) andit made it a little less corny. it did ease the transition a little, though. I might try thosuch with other apps,, I mean, how sweet is THAT!? Far too sweet even by rum editing software, I know. It wasn't strong enough for me, tho, so it was for others. Canned it 40 minutes and felt like good...
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