| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Herbs, Spreads |
1 |
Servings |
INGREDIENTS
| 8 |
tb |
Unsalted butter softened |
| 2 |
tb |
Fresh rosemary, chopped |
| 1 |
tb |
Fresh tarragon, chopped |
| 1 |
tb |
Fresh chives, chopped |
| 1 |
tb |
Curry powder |
INSTRUCTIONS
1. 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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