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CATEGORY CUISINE TAG YIELD
St. Louis Sauces 24 Servings

INGREDIENTS

1/2 c Butter, 1 stick softened
1 t Lemon pepper
2 t White wine Worcestershire
sauce
3/4 t Grated lemon rind
1/2 t Green Tobasco sauce
1/4 t Ground white pepper

INSTRUCTIONS

In small bowl, stir together butter, lemon-pepper, Worcestershire
sauce, lemon peel, green Tabasco and white pepper. Let stand to blend
flavors. If you want to make the distinction between home-prepared
food and the commercial stuff really clear, make this butter in
advance and place in pastry bag fitted with large star tip. Pipe 20  to
24 large stars onto a foil-lined tray and refrigerate until firm.
Nobody will mistake THAT for a frozen entree! Recipe from Jack and
Mary Billings. Recipe by: St. Louis Post-Dispatch 10/30/95 Sent to me
by "Jack C. Elvis" <jackelvis@moonlink.net> so I could check them out
for formatting errors, originally posted to Prodigy.  By CWBJ78A  
NANCY BERRY           Time:    12:35 PM on Apr 23, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 34
Calories From Fat: 34
Total Fat: 3.8g
Cholesterol: 10.2mg
Sodium: <1mg
Potassium: 1.3mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g


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