Grilled Sweet Corn With Garlic Butter

• 6 Tbsp. butter, room temperature
• 1 to 2 garlic cloves, minced
• 1/8 tsp. salt
• 1 Tbsp. chopped fresh parsley or chives
• 3 Tbsp. olive oil
• 1 large onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, chopped
• 1/2 c. chopped fresh parsley
• 3 tomatoes, peeled and chopped
• 6 fresh mint leaves
• 2 garlic cloves, minced
• 1 tsp. salt
• freshly ground pepper to taste
• 2 tsp. chopped fresh basil or 1/2 tsp. dried leaf basil
• 1 large eggplant
• salt
• 2 Tbsp. uncooked long grain white rice
• 1 bunch beets (about 1 1/4 lb.)
• 3/4 c. orange juice
• 2 tsp. grated orange peel
• 2 tsp. sugar
• 1 tsp. grated ginger root or 1/2 tsp. ground ginger
• 1 1/2 tsp. cornstarch
• 1/8 tsp. salt
• 1/8 tsp. freshly ground pepper
• 1 Tbsp. butter
• 1 lb. carrots, sliced diagonally, 1 (1 lb.) pkg. frozen carrot slices, thawed or 1 (1 lb.) can sliced carrots
• 2 Tbsp. butter
• 1 1/2 Tbsp. orange marmalade
• pinch of ground nutmeg
• 1 Tbsp. Grand Marnier or other orange flavored liqueur
• 1 lb. asparagus spears
• 1/8 tsp. ground nutmeg
• 3 Tbsp. butter
• 1 hard-cooked egg
• 2 Tbsp. chopped fresh parsley
• 1 bunch baby carrots, trimmed, 1 (12 oz.) pkg. frozen baby carrots, thawed, or 3 medium carrots, sliced diagonally
• 2 Tbsp. thawed frozen orange juice concentrate
• 1 1/2 tsp. honey
• 1 Tbsp. brandy or Cognac
• 2 Tbsp. butter
• 1/4 c. finely chopped onion
• 2 1/2 c. fresh shelled peas or 2 (10 oz.) pkg. frozen baby peas
• 1/3 c. chicken broth
• 1/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• 2 oz. Prosciutto or cooked ham, cut in strips
• 2 Tbsp. toasted pine nuts (if desired)
• 1/4 c. butter
• 1 small onion, finely chopped
• 2 c. uncooked long grain white rice
• 1 c. dry white wine
• 3 c. chicken broth
• 1/4 tsp. saffron threads
• 1/2 c. freshly grated Parmesan cheese (1 1/2 oz.)
• 1 (10 oz.) pkg. frozen baby peas, thawed

1. Melt butter in a large saucepan over medium heat.
2. Add onion. Saute until glazed, but not browned, 2 to 3 minutes.
3. Add rice. Toss with a fork 2 to 3 minutes until rice is glazed.
4. Pour in wine and 2 1/2 cups broth.
5. Cover and reduce heat.
6. Simmer until rice is tender and broth is absorbed, about 20 minutes.

butter, garlic, salt, parsley, olive oil, onion, carrot, celery stalk, parsley, tomatoes, mint, garlic, salt, freshly ground pepper, fresh basil, eggplant, salt, long grain white rice, beets, orange juice, sugar, ginger root, cornstarch, salt, freshly ground pepper, butter, carrots, butter, orange marmalade, ground nutmeg, grand marnier, ground nutmeg, butter, egg, parsley, baby carrots, orange juice, honey, brandy, butter, onion, peas, chicken broth, salt, freshly ground pepper, ham, nuts, butter, onion, long grain white rice, white wine, chicken broth, saffron threads, freshly grated parmesan cheese, frozen baby peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=872778 (may not work)