HERB BUTTERS

                     
* Exported from MasterCook *

                               HERB BUTTERS

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Condiments                      Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  butter -- softened
                        ingredients listed below  for each individual butter

CHIVE: 4 tbl snipped chives and 1 tsp of fresh lemon juice to use on fish, poultry or potatoes

CHILI : 1 tsp chili powder, 1/4 tsp garlic salt and a pinch of ground cumin.  Use on Crusty breads, corn and popcorn.

CURRY: 1 tsp curry powder, and 1 tsp lemon juic.  For poultry, lamb, green veggie and rice.

DILL: 2 tbl snipped fresh dillweed OR 1/4 tsp dry dillweed and 1 tsp lemon juice.  For seafood, lamb, potatoes, rice and spinach

HORSERADISH: 3 tbl horseradish and 1 tsp of lemon juice.  Use on roast or corned beef for sandwiches

MUSHROOM: 3 tbl duxelles and 1 tsp lemon juice for green vegetables, roasts and poultry.

MUSTARD: 2 tbl prepapred Dijon mustard.  Use on ham or beef sandwiches and spinach.

PAPRIKA: 1 tsp paprika, 1/4-1/2 tsp dry white wine OR lemon juice.  For poultry and potatoes

PARSLEY: 3 tbl finely minced fresh parsley OR 1 5bl dried parsley flakes, 1 dash of Tabasco sauce and 1 tsp lemon juice.  Add this to poultry, seafood, green vegetables or potatoes.

GARLIC--VERSIONS 1 & 2: use either 1 tsp garlic salt, OR 1/2 tsp garlic powder (OR granulated garlic) 1 tsp lemon juice.  For garlic bread, green veggies, all meats, poultry and seafood.

GARLIC -VERSION 3: melt butter in a small sauce pan on a low heat and add 1 clove minced garlic.  Cook until the garlic is tender and the flavor is infused.  Let cool stirring occasionally to blend the butter well then refrigerate or freeze.

Garlic-VERSION 4 and More.  Make any of the first three versions, but add in 1/2-1 cup grated cheese of your choice.

TARRAGON: 1 tbl. dried tarragon. 1 tsp ground black pepper, salt to taste , 2 tbl minced shallots, 1 1/2 tsp lemon juice.  Roast beef and steak are best for this, but can also be used on potatoes.

Description:
  "Make up ahead of time and keep in the refrigerator or freezer for adding quick flavor to breads, vegetables and meats."
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Per Serving (excluding unknown items): 813 Calories; 92g Fat (99.5% calories from fat); 1g Protein; trace Carbohydrate; 0g Dietary Fiber; 248mg Cholesterol; 937mg Sodium.  Exchanges: 18 1/2 Fat.

Serving Ideas : Use these butters to flavor snack chips, pastas, potatoes and other vegetables, beef, lamb, poultry and seafood or to spread on bread toasted or plain.

NOTES : All these butters will keep in the refrigerator 3-4 days.  For longer storage form into a log on a piece of plastic wrap and wrap tightly.  Freeze until firm then place the wrapped log into a freezer or vacuum sealed bag that has been clearly labeled and return to the freezer.  The flavored butters can then be cut  to the amount you want with a knife that has been heated under hot water easily,  The remainder can be re-wrapped and returned to the freezer immediately.

Nutr. Assoc. : 0 0