| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Herbs, Spreads |
1 |
Servings |
INGREDIENTS
| 8 |
T |
Unsalted butter softened |
| 2 |
T |
Fresh rosemary, chopped |
| 1 |
T |
Fresh tarragon, chopped |
| 1 |
T |
Fresh chives, chopped |
| 1 |
T |
Curry powder |
INSTRUCTIONS
Beat the softened butter until creamy. Blend in remaining
ingredients. 2. Place the butter on waxed paper and form it into a
roll or other shope with a flat-bladed knife.(A pastry bag can be used
to create more intricate shapes.) 3. Allow the butter to rest in the
refrigerator for at least two hours so the butter will completely
aabsorb the flavor of the herbs. tips: spread over lamb chops during
grilling and serve with baked potatoes, steamed vegetables and rolls.
from the book of country herbal crafts by Dawn Cusick. From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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