| CATEGORY |
CUISINE |
TAG |
YIELD |
|
St. Louis |
Sauces |
24 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter, (1 stick) softened |
| 1 |
ts |
Lemon pepper |
| 2 |
ts |
White wine Worcestershire sauce |
| 3/4 |
ts |
Grated lemon rind |
| 1/2 |
ts |
Green Tobasco sauce |
| 1/4 |
ts |
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
A Message from our Provider:
“Jesus: so far ahead of his time that we’re still no closer to catching up”