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Summer Herb Butter

This herb butter will keep in the refrigerator for about two weeks. Try it spread on toasted country bread or melted over steamed green beans or carrots.

1 stick butter or margarine, at room temperature
1 tablespoon minced chives
1 tablespoon minced parsley
1 tablespoon minced thyme
2 tablespoons minced sweet marjoram

Combine all ingredients in a bowl. Make a log by spreading the mixture across a length of waxed paper. Roll the log back and forth to make a smooth tube about 1 1/2 inches thick. Twist the ends and store in the refrigerator or wrap airtight and store in the freezer.

Rusty Westbeld

Thursday, September 30, 1999



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